I love Monte Cristo Sandwiches. I sure don’t see them sold at restaurants anymore. This holiday season, I had turkey, cranberry sauce and ham leftover. So here is my version using up delicious leftovers. If you do not have items used in this recipe leftover, they are available to purchase all year. You can go to the deli and just buy ham or turkey slices, not a pound of this or that. Cranberry sauce is sold all year. If you are not a fan of cranberry, you may substitute your favorite jam/jelly.
1 egg, beaten
1/4 cup heavy cream
2 slices of your favorite bread, I used my favorite, sourdough, two days old
2 slices of Swiss Cheese, or more if desired
1 generous slice of turkey
1 generous slice of ham
Powdered sugar, optional
2 Tablespoons of leftover cranberry sauce
1/2 teaspoon vinegar, I used white distilled but use whatever you have on hand
A pinch or more of red pepper flakes, if you want spicy cranberry sauce, optional
Mix together in a separate bowl and set aside.
Prepare pan with spray or butter. In a bowl, whisk together egg and heavy cream. Set aside. To assemble sandwich, spread cranberry sauce on the inside of the bread. Place a slice of Swiss Cheese on top of the cranberry sauce. Next put on turkey and ham slices and cover with the other bread slice. Dip entire sandwich in the egg mixture covering all side of bread on both sides. Place in pan and brown on both sides. Cut in half and sprinkle powdered sugar on top if desired. Enjoy!
For years I have enjoyed my Mom’s squash casserole. Even my children loved it but I must admit I did not tell them they were eating squash! This year I put a different spin on an old favorite.
4 pounds of yellow summer squash, cut into equal size pieces
1 small onion, minced
2 carrots, grated
1 small jar of diced pimentos, drained
1 can of cream of chicken soup
1 cup of sour cream
1 cup of sharp cheddar cheese
Salt and pepper to taste
1 sticks of butter, melted
1/2 bag of cornbread stuffing mix
Preheat oven to 350 degrees. Place squash in a dutch oven (large pan) and bring to a boil. Boil about 10-15 minutes until fork tender. Drain with a colander and return to the pot. With a potato masher, mash the squash. There will be a lot of liquid coming from the squash. I take paper towels and blot out some of the excess liquid, at least twice. Once mashed and blotted, add onion, carrots, pimentos, soup, sour cream, cheese and season with salt and pepper if desired. Stir and mix well.
Melt butter and in a separate bowl, combine melted butter and cornbread stuffing mix. Spray your baking dish (a shallow 3 quart works best but I used a 2 1/2 quart) with nonstick spray. Place a layer of stuffing mix on the bottom of baking dish. Add the squash mixture and cover with remaining cornbread on top. Bake for 30 minutes or until hot and bubbly. Enjoy!
After the hustle and bustle of shopping and preparing holiday meals, why not treat yourself to a holiday cocktail?! This cocktail can be purchased at Tampa’s Hard Rock Cafe but now you can make one for yourself in the comfort of your own home. This could give Irish Coffee a run for the money. It’s like a caramel coffee drink that people order at the high end coffee shop with a kick! This drink is very tasty.
Cast of characters.
1 shot of Tia Maria
1 shot of Bailey’s Irish Cream
5 ounces of Half and Half
3 ounces of Salted Caramel Syrup (I used Monin that I purchased from Amazon)
Whip cream for garnish
Caramel ice cream syrup
Caramel corn, optional
I used a glass that is often used for Irish Coffee. Tia Maria is like a coffee liqueur. Add the shots of Tia Maria and Bailey’s to your glass. Add half and half and caramel syrup. Stir to mix. Top with whip cream, drizzle with caramel syrup and top with caramel corn. Cheers!
*please remember to drink responsibly
I love a good corn spoon bread or corn casserole whatever you want to call it. I decided to put a spin on this side dish to spice it up a little and I also added bacon because everything is better with bacon. The bacon adds a smoky flavor and makes this dish delish!
3 eggs, beaten
1 can of creamed corn, 14.75 ounce can
1 can of kernel corn, 15 ounce can, drained
3 or more pieces of bacon, crumbled
4 heaping Tablespoons of diced Jalapeños, I used the kind from the jar, feel free to use more
1 8 ounce container of sour cream
1 cup of Sharp Cheddar Cheese, grated
1 box of Jiffy Corn Mix
1 stick of butter, melted and cooled, you don’t want to scramble your eggs
Preheat oven to 375 degrees. Spray your baking dish (I used a 2 1/2 quart) with non-stick cooking spray. Dump all ingredients in a mixing bowl and stir. Pour into your baking dish and bake for 50 minutes or until casserole is set. Not only is this great with turkey but also chicken, pork chops and meatloaf, etc. Enjoy!
This recipe was inspired by my Mom’s recipe that she cooked for our family when I was growing up. She called her recipe Corn Soufflé.
Beas was a very special family member in my friend Lisa’s household. Lisa and I love, love, love Pralines and Cream Ice Cream and it’s my tribute to Miss Beasley, Beas for short to create a delicious Pralines and Cream ice cream cake.
1 store bought or homemade pound cake
1 quart of Pralines and Cream ice cream, soft
1 jar of Salted Caramel sauce
Pralines for garnish, optional
Course sea salt for garnish, optional
Cut your pound cake in half or into thirds lengthwise. Set aside. Line your pound cake pan with plastic wrap. I did mine across and up and down to help pull the cake out of the pan when I served it. Place the bottom of the pound cake on top of the plastic wrap back into the pound cake pan. Put a cup of softened ice cream on the top of the cake and smooth out. Place the next layer of pound cake on top of the ice cream and repeat if you have a third layer. Cover the top of your cake with plastic wrap and place back into the freezer at least 5 hours or overnight. When you are ready to serve, take cake out of pan and place on serving platter. Top with salted caramel sauce and additional sea salt if desired. Garnish with additional pralines, optional. Slice and enjoy!
It’s that time of year again when everything turns into pumpkin spice. Pumpkin is very nutritious and a great source of fiber and vitamins. Please enjoy these Pumpkin Spice Pancakes, they are good for you!
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons of cinnamon
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3-4 teaspoons brown sugar, it was at my reach and granular was not
2 teaspoons vanilla
1 cup of milk, or more if you find the batter too thick
1/4 oil, vegetable or canola is fine
1/2 cup canned pumpkin purée, not pie filling
Pure Maple Syrup, optional
Whip Cream, optional
Chopped pecans, optional
Note to self, whip cream melts on hot pancakes!
Whisk all dry ingredients together in a bowl. Set aside. In another bowl, mix together wet ingredients. Combine wet and dry ingredients together. Prepare your griddle or pan with butter or nonstick spray. Using a 1/4 cup measure, measure your pancakes and cook pancakes about 1-2 minutes on each side, until desired color is achieved. These pancakes do not have bubbles on top before you flip them so make sure you watch them before they burn. Top with butter and warm maple syrup, nuts or whip cream. Enjoy!
You will have extra pumpkin leftover. Save it and make a smoothie, save it for more pancakes or give a healthy treat to your dogs and cats. My pups got a teaspoon each tonight and they love it.
I have been thinking of creating a steak rub for a long time. I use a dry rub on my ribs so I thought why not? Mixing my two favorite things in the world, coffee and chocolate was a match made in heaven. Honestly, this was the best steak I have ever eaten. I definitely will make this again. And again! #Choctoberfest2016 #CavemanCoffee #CavemanCoconutOil #CertifiedAngusBeef
1 teaspoon coconut oil, I used Caveman Coffee Brand
Season steak with garlic salt and pepper, fresh ground is preferred
1 teaspoon chocolate, dry unsweetened
1 teaspoon finely ground coffee, I used Caveman Coffee
1 teaspoon of cinnamon
1 teaspoon smoked paprika
1 teaspoon cayenne pepper, substitute chili powder for less heat
Look at that beautiful rub.
In a small bowl, whisk together chocolate, coffee, cinnamon, paprika and cayenne pepper. Set aside. Brush strip steak or rib eye with coconut oil on both sides and sides of steak. This helps the rub to adhere to the steak. Season with garlic salt and fresh ground pepper. Rub dry steak rub all over steak and let it rest in the refrigerator for an hour to let the flavors infuse. Take steak out of the refrigerator while your grill heats up. Grill to perfection. Don’t let the dark rub trick you on how done the steaks are. The cooked rub will look very dark but the taste is so amazing. The spices, coffee and chocolate will please your palette. I honestly can say this is the best steak I have ever eaten.
A dark thick crust on the outside and tender, flavorful meat inside. Delicious !
I would like to thank Caveman Coffee for the delicious coffee and awesome coconut oil. I love these products. The opinions expressed are my own.