I have some yummy recipes to share that I've saved up over the past couple of days. They are tummy warming and yummy. I hope you enjoy!
I found this in Rachael Ray's magazine.
Monte Cristo Sandwiches
8 slices bacon, cooked and drained
4 slices of tomato
salt and pepper to taste
8 slices bread
8 slices sharp cheddar cheese
1 pound deli style ham or turkey (we used turkey)
1 C baby spinach (since i'm the only one that would eat it, we left it off)
2 large eggs (I think I used 3)
1/4 C half and half (I used heavy whipping cream because that's what I had on hand-regular milk would work too)
2 tbsp butter.
Prepare sandwiches by stacking cheese, turkey, bacon, tomato, spinach, and cheese on the bread. Press slightly.
In a shallow pan heat the butter. Beat the eggs and add milk in a bowl. Place each sandwich in the egg mixture and then place in the pan. I used another pan to press down on each sandwich. Brown on both sides until deeply golden, about 7 minutes.
Cut in half and serve with your favorite sides. We had fries and homemade fry sauce.
And now for some dessert...... My parents went to a dinner party while they were here and this is what I made for them to take. I just wish I wasn't nursing a sick husband and kids and could have joined in and had some.....maybe next time!
Key Lime Cheesecake
1 1/2 C graham cracker crumbs
1/4 C plus 2 tbsp butter, melted
1 1/2 pounds cream cheese, softened
1C white sugar
1 tbsp cornstarch
1tbsp fresh grated lime zest
2/3 C lime juice
Combine cracker crumbs and butter and press into bottom and sides of a 9in spring form pan. Refrigerate.
In a large bowl, beat with an electric mixer the cream cheese, sugar, lime zest and cornstarch until smooth and fluffly. Beat in eggs one at a time, blending until smooth. Add lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
Bake at 300 degrees for 55 to 65 minutes or until set. To minimixe cracking, place shallow baking dish half full fo water on lower rack during baking.
Turn oven off and let cheesecake stay in oven for 30 minutes with oven door slightly open. Remove from oven and refrigerate over night. Top with whip cream and a lime.
We had this dish at a women's craft day at church. I couldn't help but recreate it and try it at home. It was super easy and really yummy! You could customize it to your taste as well.
1 quart chicken stock
1/2 envelope taco seasoning
1 bag tortilla chips
2C shredded sharp cheddar cheese
4 green onions, chopped
3 roma tomatoes, chopped
2C sour cream
Bring chicken stock to a boil and add the taco seasoning.
While stock is coming to a boil, set up topping bowls. Once stock is ready assemble extras in bowl and top with stock. The heat will melt the cheese and cause the chips to soften. This really is a no-brainer. I loved it!! And you could mix it up however you like, add olives, salsa, onions, shredded chicken, whatever your family likes!!!