Caution: Caveman Cooking

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The Muffin Thingy

Posted by Caveman Cooking on November 12, 2009


Another morning favorite that can be enjoyed any time of day. It may not sound good on paper … but, it is Mmmmmmm MMMMMMM good!

INGREDIENTS

1 English Muffin
2 Tbsp. Cream Cheese
1.5 Tbsp. Fruit Preserves
2 Slices Swiss Cheese

RECIPE

Fork split English muffin and lightly toast. Though, much like The Egg Thingy, a bagel can easily be substituted.

Spread cream cheese and preserves evenly over both muffin halves. In this case, I used some homemade White Peach Jam made by CampViola (OMG! That stuff is phenomenal).

Add a slice of Swiss cheese to each half and place on small cookie sheet or shallow bake pan and place in toaster oven. If you don’t have a toaster oven, just put them under the oven broiler, on low.
HINT: Be sure that cheese doesn’t hang too far over edges of muffin or you will leave more cheese on the baking sheet than the intended target.

Either “toast” or “top brown” until cheese is melted.
HINT #2: Let stand a couple of minutes before eating – the preserves get quite hot.

It may not seem like all these things would go together … but, man do they ever!
HINT #3:  If you’re afraid that this thing will be “The Angioplasty Special”, try using low-fat cream cheese and swiss cheese made from 2% milk.  It will still be incredible.

Prep Time = 2 minutes
Cook Time = 8 total minutes
Serves 1-2

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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