Sweet and Salty Breakfast Monte Cristos

In May, I was the winner of the Iron Chef Challenge hosted by Amy at a Latte with Ott, A. The contest was for the best ham recipe, and my wild rice quiche was the winner! Winning a blog contest is good enough, but I also won a delicious ham from Dakin Farm.

So you can imagine my excitement when Amy told us that in December, all the previous winners from the past 11 months would be "baking off" against one another! The contest is sponsored by Taste of Home, and each of us baked the cinnamon raisin quick bread featured in yesterday's post. The winner of today's contest will be chosen based on who was the most creative in using the prepared bread. So here's my entry: Sweet and Salty Breakfast Monte Cristos.

Have you ever had a monte cristo? It's a variation of the French croque-monsieur and usually consists of turkey, ham, and gruyere between two slices of bread that are then battered and fried. I thought the cinnamon raisin quick bread would make a wonderful "foundation" for a variation on the traditional monte cristo. And I was right. My version is a breakfast sandwich (although I would eat it any time of the day!) featuring ham, swiss and a fried egg between two slices of the cinnamon bread, dipped in egg (like french toast) and then grilled and served with syrup or strawberry cream cheese. Let's get cooking!

Start by frying the eggs. Break each egg carefully into a skillet coated with nonstick spray. Break the yolk with a fork, and cook over medium heat for about two minutes or until set on the bottom. Flip the egg and cook for an additional two minutes until it's completely set.



To assemble the sandwiches, layer the ham and swiss on the bread



then add the egg.



Whisk the two remaining eggs with the milk for your "french toast" batter.



Carefully place each sandwich into the egg batter and press down lightly so that it absorbs some egg mixture into the bread.



Now even more carefully, since the bread is slightly soggy, flip the sandwich to coat the other side with egg.



Gingerly place the sandwich in a large skillet coated with nonstick spray. (You can even use the same one you fried the eggs in!)



Let the sandwiches cook over medium heat for about 4 minutes or until golden brown (like french toast). Now, super carefully, flip each sandwich over and let it cook on this side for 3-4 minutes. Remove to plates and serve with syrup,



strawberry cream cheese, your favorite preserves, or just eat it plain. In any case, it will be delicious! Here's how happy this made my sister in law, who loves egg sandwiches, and loved the added dimension of the sweet bread in contrast to the salty meat and cheese.



Thanks, Amy, for this fun challenge. And thanks to Taste of Home for a great bread recipe!

One year ago: Macaroon Kisses
Two years ago: Caramel Pecan Apple Pie

There are more great ideas at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Sweet Tooth Friday, Foodie Friday, Friday Potluck, Fusion Fridays, Food on Fridays, Friday Food.

Sweet and Salty Breakfast Monte Cristos

8 slices cinnamon raisin quick bread
8 thin slices smoked ham (about 1/4 pound)
4 slices swiss cheese
6 eggs
1/3 cup milk

In a large skillet sprayed with nonstick spray, fry 4 eggs (separately) until hard, flipping halfway through (about two minutes per side). Remove the eggs to a plate and re-coat the skillet with cooking spray.

On 4 slices of bread, layer two slices ham, one slice swiss, and one cooked egg. Top with second slice of bread. Whisk remaining two eggs and milk in a shallow dish. Carefully place sandwiches, one at a time, in the egg batter to coat, and flip to coat both sides.

Place sandwiches in skillet and cook over medium heat until golden brown, about 4 minutes. Gingerly flip sandwiches over and cook an additional 3-4 minutes until golden. Remove and cut in half. Serve with maple syrup, strawberry cream cheese, or your favorite preserves. Makes 4 sandwiches.

Cinnamon Raisin Quick Bread

If you're doing meal prep or planning for the upcoming holidays, do yourself a favor and make a few loaves of this bread, then stick it in the freezer! It can easily be doubled and will keep well wrapped in saran, then in foil, or wrapped in foil then put in a ziptop bag.

This bread will liven up a breakfast or brunch buffet on its own, and tomorrow I'll show you how to use it to make a spectacular breakfast (or lunch, or supper) for your guests (or just yourself - no need to save it for special occasions!)

This bread comes together quickly and without a mixer. (Now don't get me wrong. I love my mixer. But sometimes it's nice just to whip up something "by hand.")

Start by combining the flour, sugar



baking soda and salt in a large bowl. In a measuring cup, combine the buttermilk, egg and oil and whisk well. Then add this to the flour mixture



and stir just until combined. Stir in the raisins.



Place half the batter in a greased loaf pan. In a small bowl, combine the remaining sugar and the cinnamon.



Sprinkle half of this over the batter in the pan.



Pour the remaining batter over the cinnamon sugar, and then top with the rest of the cinnamon sugar. Cut in with a table knife to create swirls.



Bake for 55-60 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Look how lovely this looks when sliced!



One year ago: Cranberry Apple Cake
Two years ago: Caramel-Pecan Apple Pie

Find more inspiration at Let's Do Brunch, Merry Munchies, What's Cooking Wednesday, These Chicks Cooked, Bake with Bizzy.

Cinnamon Raisin Quick Bread

2 cups flour
1 cup sugar, divided
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup buttermilk
1/4 cup canola oil
1/4 cup raisins
1 1/2 tsp. cinnamon

In a large bowl, combine the flour, 3/4 cups sugar, baking soda and salt. In a small bowl or measuring cup, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining 1/4 cup; set aside.

Spoon half of the batter into a greased loaf pan. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through batter with a knife to swirl.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to wire racks. Makes 12 slices.

Recipe Source: Taste of Home

Kris Kringle Fudge Cookies

You've probably heard of these kind of cookies before - chewy, chocolately goodness with powdered sugar crackly topping. That these are named Kris Kringle fudge cookies only adds to their deliciousness, and beckons for you to make them around the Christmas season! So, naturally, when I saw them on Jennifer's blog, I had to make them for the December reveal of the Secret Recipe Club.

These are SUPER easy to make, and will disappear almost as fast you can make them. You don't even need a mixer. A good, sturdy wooden spoon and some strong biceps will do the trick.

In a large bowl, combine the melted butter and cocoa



and stir to combine. Add 1/2 cup flour,



sugar, eggs and vanilla,



baking soda and salt, and beat until well blended. Stir in the remaining flour.



If you're using pecans, stir them in, then cover the bowl (I liked using my large measuring cup that has a cover!) and refrigerate for at least three hours.

Line a cookie sheet with parchment paper, and place about 1/2 cup of powdered sugar in a small bowl. Remove the cookie batter from the fridge. Scoop out the dough using a teaspoon



and roll into a ball between your hands. (You'll need to work fast cause the chocolate will "melt"!) Drop the cookie ball into the powdered sugar bowl



and roll around to coat all sides.



Place the dough balls on the paper-lined cookie sheets, about 3 inches apart.



(These cookies really spread, so do leave adequate space!)

Bake for 10-12 minutes, then remove from the pan to a wire rack to cool completely.



Thanks, Jennifer, for a great recipe to add to my Christmas collection!

One year ago: Cranberry Apple Coffee Cake
Two years ago: Chocolate Coconut Neopolitans

Find more great ideas at Tuesdays at the Table, Tasty Tuesday, Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), A Little Birdie Told Me, Tasty Tuesday (#3), Crazy Sweet Tuesday.

Kris Kringle Fudge Cookies

1/2 cup cocoa
1/4 cup butter, melted
1 cup flour, divided
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/4 cup chopped pecans, optional
1/2 cup powdered sugar

Stir cocoa into butter in large bowl. Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt; beat until well blended. Stir in remaining 1/2 cup flour and pecans until blended. Cover; refrigerate until firm, about 3 hours.

Line cookie sheets with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar. Place balls 3-inches apart on prepared cookie sheet.

Bake at 350 for 10 to 12 minutes until tops have crackled appearance and are set. Remove from cookie sheet to wire rack. Cool completely. Makes 2-1/2 dozen cookies.

Caramel Chocolate Fudge

This fudge is very tasty, and impressive looking, but is not difficult to make. It uses everyday ingredients that you probably already have in your pantry! Basically, you just repeat the same process twice with slightly different ingredients to get a multicolored and flavored candy that is wonderful for serving or gift giving. This makes a large pan of fudge - 96 pieces - so you will have plenty to share!

Start by preparing the pan. Line a 9 x13-inch pan with foil, extending foil over sides of pan to create handles. Then spray the foil with cooking spray. (Sometimes I use Reynolds Release wrap - accomplishes the same thing!)

To make the caramel layer, combine the butter, evaporated milk



and brown sugar



in a heavy medium saucepan and cook over medium-high heat, stirring constantly, until sugar is dissolved.



Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes.



Remove saucepan from heat. Add the vanilla,



marshmallows,



and the vanilla chips.



Stir until marshmallows and chips are melted and mixture is smooth.



Stir in chopped walnuts, if you're using them. (I don't, so you won't see them here!) Quickly spread mixture in pan.



Refrigerate this layer for 30 minutes before preparing the chocolate layer.

The second layer is made just like the first, but with chocolate chips instead of vanilla, and white sugar instead of brown. So, combine the butter and remaining milk



with the sugar in a heavy medium saucepan, and cook over medium-high heat, stirring constantly, until the sugar is dissolved.



Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove the saucepan from heat and add the marshmallows,



chocolate chips



and vanilla. Stir until marshmallows and chips are melted and mixture is smooth. Beat 30 seconds with spoon until glossy.



Quickly spread mixture on top of caramel fudge layer.



If you're using walnuts, sprinkle them over fudge and press gently onto the surface.

Cover the fudge with foil or plastic wrap and refrigerate for 1 1/2 hours. Remove the fudge from the pan by lifting the foil handles, then carefully peel back the foil from the sides of the candy. With a long knife, cut the fudge into 12 rows by 8 rows.



Store in a tightly covered container in refrigerator.

One year ago: Chocolate Peanut Butter Caramel Pretzels
Two years ago: Shrimp and Corn Chowder

Get more inspiration at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Sweet Tooth Friday, Foodie Friday, Fusion Friday, Food on Fridays, Friday Food, Simply Delish, Sweets for a Saturday.

Caramel Chocolate Fudge

Caramel Fudge Layer:
2 cups brown sugar
1/4 cup butter (do not use margarine)
3/4 cup evaporated milk (1/2 of 12-oz can)
2 cups miniature marshmallows
1 bag (12 oz) white vanilla baking chips (2 cups)
1 tsp. vanilla
1 cup chopped walnuts, optional

Chocolate Fudge Layer:
2 cups sugar
1/4 cup butter (do not use margarine)
3/4 cup evaporated milk (remaining 1/2 of 12-oz can)
2 cups miniature marshmallows
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 tsp. vanilla
8 oz. walnut halves or pieces (about 1 1/2 cups)

Line a 9 x13-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.

For Caramel Fudge Layer, in heavy 3-quart saucepan, cook brown sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the vanilla chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Stir in chopped walnuts. Quickly spread mixture in pan. Refrigerate 30 minutes before preparing Chocolate Fudge layer.

For Chocolate Fudge Layer, in heavy 3-quart saucepan, cook sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the chocolate chips and vanilla; stir until marshmallows and chips are melted and mixture is smooth. Beat 30 seconds with spoon until glossy. Quickly spread mixture on top of caramel fudge layer. Sprinkle walnut halves and pieces over fudge; press gently into fudge.

Cover; refrigerate 1 1/2 hours. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into 12 rows by 8 rows. Store in tightly covered container in refrigerator. Makes 96 pieces.

Gumdrops

Homemade gumdrops! They're so fun to make, so easy, and SO delicious. Best of all, they are so impressive. They are a festive addition to a cookie tray and make a delightful gift as well.

Have I given you enough reasons to make these??? For a even more festive look, you can make two batches: one red and one green. I made only red, which was probably a good idea since they're so delicious I couldn't stop eating them. One more batch would have been seriously detrimental to my waistline...

Let's get cooking! In a large saucepan, combine 2 cups of the sugar, applesauce,



red (any flavor red you like - I used raspberry - or use green!) gelatin,



unflavored gelatin



and lemon juice. Let this mixture stand for 1 minute. Then stir together and cook over medium heat.



Bring this to a boil (still over medium heat) while stirring constantly. Boil for 1 minute.



Line a 9x13 baking dish with Reynolds Release foil, with the release side up. Immediately pour the hot liquid into the foil lined dish.



Refrigerate for 3 hours or until firm. To remove, lift the foil out of the pan, then invert the candy onto more release foil and peel back the top layer of foil.



Use a sharp knife to cut the candy into 1-inch squares or use cookie cutters to make more creative shapes. (It might be helpful to dip the knife in hot water.) Place the cubes back on the release foil (either the top or bottom sheet - likely you'll need both).



Dry the gumdrops at room temperature for about 8 hours or until slightly sticky. Place the remaining sugar in a small bowl, and roll the gumdrops in the sugar



to coat them on all sides.



One year ago: Cinnamon Sugar Muffins
Two years ago: Cranberry White Chocolate Cookies

Find more great ideas at Mangia Mondays, Mouthwatering Mondays, Menu Monday, This Week's Cravings, Your Recipe, My Kitchen, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Let's Do Brunch, Crockpot Wednesday, What's Cooking Wednesday, These Chicks Cooked, Sweets for a Saturday.

Gumdrops

2 1/2 cups sugar, divided
1 1/3 cups applesauce
2 packages (3 ounces each) red or green gelatin, any flavor
2 envelopes unflavored gelatin
1 tsp. lemon juice

In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a 9x13 baking dish lined with Reynolds Release foil. Refrigerate for 3 hours or until firm.

Lift the gelatin out of the pan with the foil and invert onto another piece of release foil. Peel back the top sheet of release foil, but do not discard. Using a sharp knife or small sharp cookie cutters dipped on hot water, cut the candy into 1-inch squares or shapes.

Place cut pieces back on release foil. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container. Makes about 1 3/4 pounds.

Chocolate Coconut Neopolitans

These cookies are as delicious as they are beautiful. They make a great cookie for a cookie exchange because they're so fancy looking - but they're not difficult to make! Multi-colored and multi-flavored dough is layered in a loaf pan, then cut lengthwise and crosswise, baked, and dipped in chocolate - that's all it takes to make these adorable treats.

This is a recipe repeat. For full step by step instructions (helpful for this cookie!), visit the original post.

One year ago: Truffles
Two years ago: Carrot Salad

Get more inspiration at Turning the Table Thursday, It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Foodie Friday, Food on Friday, Friday Food, Fusion Friday, Friday Potluck, Sweet Tooth Friday, Bake with Bizzy.

Chocolate Coconut Neopolitans

1 cup butter, softened (no substitutions)
1 1/2 cups sugar
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. almond extract
4-6 drops red food coloring
1/2 cup flaked coconut, finely chopped
1 1/2 Tbsp. chocolate syrup
1/2 cup semisweet chocolate chips
2 tsp. shortening

Line a 9x5 inch loaf pan with waxed paper and set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. In a small bowl, combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.

Divide dough into thirds. Add almond extract and red food coloring to first portion; spread evenly into prepared pan. Add coconut to second portion; spread carefully over the first layer. Add chocolate syrup to third portion; spread over second layer. Cover pan with foil and freeze for at least 4 hours or overnight.

Unwrap loaf and cut in half lengthwise. Cut each half widthwise into 1/4 inch slices. Place on greased baking sheets and bake at 350 for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

In a small bowl, melt chocolate and shortening in microwave; stir until blended and smooth. Dip one end of each cookie in chocolate; return to rack to set (or place in refrigerator or freezer to set more quickly.) Makes 4 1/2 dozen.