California Grilled Veggie Sandwiches

I think the sauce really makes this sandwich what it is. The bread helps, too. This recipe is slightly adapted from a highly-rated one I got on All Recipes. The original calls for foccacia bread which I've tried and is good. I prefer (homemade) ciabatta because the flavor of the sauce and veggies really comes out that way. You can also switch up the veggies (add mushroom or eggplant) and cheeses (feta, provolone, parmesan...) to suit your desires.

Ingredients:
Sauce -
1/4 cup light mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice

Sandwich -
1 T. olive oil
1 red bell peppers, sliced
2 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Good bread (foccacia, ciabatta, etc...)
Your choice of cheese (optional; I've used Parmesan and Provolone)

Directions:
1. In a bowl mix sauce ingredients (mayo, garlic, lemon juice); refrigerate until ready to use.
2. Preheat grill or broiler.
3. In a separate bowl, toss veggies with olive oil until all are coated.
4. Grill or broil, turning as necessary and watching carefully until veggies are done to your likely.
5. Assemble sandwich: put sauce on bread, top with veggies, add cheese (if desired).
6. Enjoy the vegetarian goodness!

Bread Machine Ciabatta Bread

Ingredients:
For sponge -
1/8 teaspoon active dry yeast
2 T. warm water (100 degrees)
1/3 cup warm water
1 cup bread flour

For bread -
1/2 T. active dry yeast
2 T. warm milk
2/3 cup warm water
1 T. olive oil
2 cups bread flour
1 1/2 tea. salt

Directions:
To make sponge -
1. In a small bowl, stir together 1/8 tea. of the yeast and the 2 T. warm water; let stand 5 minutes or until creamy.
2. In a bowl, stir together yeast mixture, 1/3 cup of warm water, and 1 cup of bread flour; stir 4 minutes.
3. Cover with plastic wrap and let stand at room temperature for 12 hours or overnight.

To make bread (in a bread machine) -
1. In a small bowl, stir together 1/2 T. yeast and 2 T. warm milk; let stand 5 minutes or until creamy.
2. Put ingredients in bread machine in the following order (or that recommended by manufacturer): 2/3 cup warm water, oil, yeast mixture, sponge, bread flour, salt.
3. Select "dough cycle" and start bread machine.
4. When the dough cycle is complete, turn dough out on well-flour work surface and lightly make into 6 to 8 squares, rectangles, tear-drops, whatever and place on a cookie sheet lined with parchment paper.
5. Cover loaves with dampened kitchen towel and let raise 1 1/2 to 2 hours, until almost doubled in bulk.
6. Preheat oven to 425 degrees.
7. Cook mini loaves in preheated oven for 15-20 minutes, until light brown.
8. Cool loaves on wire rack.

(Can also make 2 larger loaves by just cutting the dough in half, if desired.)

Jonelle's Super Chocolate Birthday Cake

There are a couple variations on this recipe on the web. Some involved coffee or liquers, so I can in no way take credit for creating this cake! It's not hard though! (And as you can see, it's really good for you...okay, maybe good for your soul.) :)

Ingredients:
1 (18.25 ounce) package Devil's Food Cake mix
1 (large) package chocolate pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs, beaten
1/2 cup warm water
2 cups mini semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. Prepare and grease a 12-cup bundt pan, 2-8 inch cake pans, or other.
3. In a large bowl, mix together everything but the chocolate chips (the batter will be thick).
4. Stir in chocolate chips.
5. Pour batter into prepared cake pan/s.
6. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cake thoroughly in the pan (at least an hour and a half) before inverting on a plate.

PS: Frosting's probably not really necessary, but the fresh raspberry sure were good!