Recipes- Disneyland's Monte Cristo

Had this at Disneyland's Cafe Orleans resaurant and it was HEAVENLY!!!! I found this recipe online at Bouncin' Through Disneyland so I'm going to give it a try when we are back from our trip. You have NO.IDEA. how good this dish was! It is cheese and ham deep fried and sprinkled with powdered sugar and then you spread jam over it. Ooooh.

Disneyland's Monte Cristo
From Blue Bayou restaurant in New Orleans Square at Disneyland (also where we went at Cafe Orleans)

Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.

Currant Jelly Sauce

2/3 c. currant jelly

1 TB water

1 TB half and half

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

Batter

2/3 c. water

1 small egg

1/2 t. salt

1/8 t. white pepper

few drops yellow food coloring

2/3 c. all-purpose flour

1 3/4 t. baking powder

Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

Sandwiches

8 slices white bread

4 slices turkey (1 oz. each)

4 slices swiss cheese

4 slices Pullman ham

Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

Final Preparation:

soybean or vegetable oil for frying

Confectioners’ sugar

currant jelly sauce

Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners’ sugar. Serve with currant jelly sauce.

Recipes- Baker Beef Brisket on Rolls

The PERFECT sport-watching food! If you want to take the time for REALLY.GOOD.MEAT, this is the recipe for you from the Bakers.  The rub they used was Kirkland Mesquite BBQ rub....and that's the "secret" -and only- ingredient!  After seasoning, just place on the smoker at 250 for 9-12 hrs (time may vary depending on size of brisket). Once done, slice and serve on rolls if you want. Enjoy the photo storyline and a BIG shout out to Seth since it was soooo yum.

For serving, you can eat it straight but we topped a coleslaw on top and served it on a roll.

Recipes- Breakfast Strata at Dawn's House

Housewife Dawn made this for our last get-together and it was a big hit- YUM

"This one-egg dish casserole is somewhere between a baked custard and French toast. Layers of day-old buttered bread form the base, and the addition of sausage, cheese, vegetables, or whatever strikes your fancy gives it character and flavor. An egg custard is then slowly poured over the top, and the whole thing is left in the refrigerator overnight to meld. The next morning, simply bake it while the coffee brews."

Breakfast Strata, recipe from The Joy of Cooking

Butter a 21/2 quart souffle dish or casserole. Heat a large, heavy skillet over medium high heat and add:
1 1/2 lb bulk Country or breakfast sausage
Brown the sausage for 5 minutes, breaking it up with a fork as it cooks. Add:
2 C sliced mushrooms
1/2 C finely chopped onions
Cook for 5 minutes, stirring frequently. Set aside. IN a large bowl, combine:
4 lg. eggs, lightly beaten
2 C milk
Place in the bottom of the prepared baking dish a layer of:
1 lg loaf day-old Italian bread, cut into 18 to 20 slices, crusts removed, buttered if desired.
Top with half of the sausage mixture and sprinkle with one-third of:
1 1/2 C grated Swiss or Cheddar cheese
Repeat with another layer of bread, the other half of the sausage, and another 1/2 cup cheese. Cover with a third layer of bread. Slowly pour the milk and egg mixture over the top and sprinkle with the last 1/2 cut grated cheese. Let the strata stand for at least 1 hour or cover and refrigerate for up to 24 hours.
Preheat the oven to 350 F
Set a baking sheet on the lowest rack of the oven to catch any drips and bake the strata until the top is nicely browned and bubbly, about 1 hour.

Recipes- Tuna Mandarin Croissants

Here's just a simple update to a tuna sandwich for your lunch or next brunch event. I served this at potlucks cut into 1/2 or 1/3 pieces and just made it the other week during a week-long-scrap with the girls
Make sandwiches just as you would for regular tuna-fish sandwiches except substitute Mandarin oranges for the pickles. The amount you make depends on the number of sandwiches you are making. Sorry that this photo doesn't do justice to the sandwich- it is really good!
Tuna Mandarin Croissants
1 Small can of Mandarin Oranges- drained
1 Can tuna fish packed in water
Best Foods Mayonnaise
Salt and Pepper to taste (last time I didn't put in enough so make sure to do a taste test!)
Large croissants (I prefer the Costco ones)
Mix the tuna with small amounts of mayo until you get the consistency you want (less runny, the better since the oranges will add a little bit of their own juice). Carefully fold in the oranges and then salt/pepper to taste. Slice the croissants lengthwise (you can lightly toast if you want) and then place the mix inside.  For the day of this photo, I served it with grapes and THE.BEST. pickled asparagus from McSweet. Look for them on their website or on Facebook. I love their entire line!

Recipes- Carolyn's Dip and Won-Ton Chips

Shhhhhhhhh......I'm passing on a SECRET recipe!! Our friend Carolyn made this up and it was such a hit that Carolyn's neighbor Tami passed it onto Housewife Tari and after asking for it NUMEROUS times, I finally got a copy and am sharing it just with you! I don't feel guilty about it because it's so DElicous, it has to be shared with the world!

Carolyn's Dip and Won-Ton Chips
1/2 round of Boursin Cheese
4 oz cream cheese
Big dollop (less than 1/4 cup) of sour cream
chopped green onion
REAL bacon bits
Small handful of shredded cheddar cheese
Mix together and heat in microwave a minute or two. (SOOOO good!)
For the chips:
Cut won-tons in half sideways to make a triangle.  Brush with butter and place on a cookie sheet.  Top with Parmesan cheese and bake at 350 degrees for about 5 minutes or less- keep an eye on them until they're slightly brown.
If you don't want to make the won-tons, you can serve the dip with any crackers (even veggies!).  Here's how Tari served it at our last Housewives' get together- with large, yummy crackers from Costco.

Recipes- Baked Brie Two Ways: Crescent Rolls for FOODball and Phyllo Dough for Brunch at my house

When we ate at Purple Cafe and Wine Bar, I fell. in. love. with their Baked Brie!  During a recent Housewives Brunch, I attempted to make this using phyllo dough.  Hmmm....let's just say THANK YOU to my friend Jody haha.  It was yummy...just looked a little funky.  Then, while watching football playoffs, my friend Moira brought another version- this one made with crescent rolls.  Here are both recipes- both yummy though I MUST SAY that Moira's is prettier!  Hope you enjoy them as much as we did (and remember to take a walk after to burn off some of those calories!).

Baked Brie (with Crescents) by Moira
You will need Brie, raspberry jam (any brand), candied nuts and crescent rolls.  Cut the Brie in half, spread the jam and cover with LOTS of the nuts.  Put other half of Brie on the top (like a Brie Oreo!).  Spread out the crescent roll dough and put Brie in the middle- bringing the edges up to cover the sides and top.  If you are creative, use the extra dough to make a pretty decorative top (can make by hand or use small cookie cutters).  Brush an egg wash over the top and seams.  Cook 350* for 18-20 minutes.  Was super good- I ate mine just like pie ;)

The POOR Housewives!  I don't always pre-try the things I foist on them so I did my experimental Brie during one of our brunches.  Along with the trial dish, I also served Carr Crackers with spread topped with shrimp, a veggie tray with Ranch dip, edemame (in the pods with rock salt), pickled garlic (SOSOSO good even right out of the jar!) and brownies for dessert made in an 8x8 pan so they were nice and thick!

Baked Brie with Phyllo Dough
Phyllo Dough (buy GOOD QUALITY!  I had boxes in my freezer from the batch that ruined my Baklava but I used it anyway since I didn't want to waste it.  It was good- just very flaky!)
Olive Oil
Onions
Apricot preserves
Supplies for candied nuts- almond slivers, brown sugar and butter
The night before, defrost your phyllo dough in the refrigerator (or as Alton Brown does it, microwave it briefly right before using).  The next day, cook diced onions in olive oil on low until it is carmelized.  As it is cooking, bring out your Brie (in this case, I used a large size from Costco so cut it into fourths and put what I didn't use back in the fridge).  For me, I sometimes like my Brie without the outer white casting so lightly scrap it off with a knife.  

PREPARE THE ALMONDS:  melt a small amount of butter, toss in about a cup or two of almonds and stir to coat.  Add some brown sugar (start with less then add to your preference) and coat.  Put into the toaster oven to toast.  Top with a generous layer of the apricot preserves, your onions, and A LOT of the candied almonds.  

Add WAY more toppings than shown here!

Following the directions with the phyllo dough, unroll and cover loosely with a dampened towel to prevent from drying out.  Using a large cooking sheet, lay out a single layer of dough and then brush with oil- repeat 5 times (my cookie sheet was large enough that I made TWO Baked Bries at the same time).  Place the Brie layer in the center of the dough (shown above) and then fold as tightly as you can- using olive oil as a "glue" to help it stick (THANK YOU JODY for help in that part).

Then bake in a 350* oven until phyllo dough is a nice golden brown and the cheese has a "give" (so it's melted inside).  Keep an eye on it!!!  Serve with crackers and grapes.

Recipes- French Style Croissants Made In The Country

One of my long-standing food memories is of my Mom Karen making croissants.  These are THE. BEST.
I can clearly see in my mind her making them so I was glad that this Christmas I got a chance to photograph her at least at the tail end so that the grandkids will have the memories (and recipe), too!

Quick Butter Croissants
Pulled from an old cookbook
"We have discovered a remarkably simple method of making croissants that closely resemble the traditional ones the French serve for breakfast.  You cut firm butter into flour (as you would when making baking powder biscuits), then blend this mixture with a yeast batter.  The resulting dough is marbled with pockets of butter that form flaky layers when the croissants are baked.  You can store the dough in the refrigerator up to 4 days, until you're ready to shape and bake the rolls."


1 package active dry yeast
1 cup warm water (about 110*)
3/4 cup evaporated milk
1 1/2 teaspoons salt
1/3 cup sugar
1 egg
5 1/4 to 5 1/2 cups all-purpose flour, unsifted
1/4 cup butter or margarine, melted and cooled
1 cup (1/2 lb) firm butter or margarine, at refrigerator temperature
1 egg beaten with 1 tablespoon water


In a large bowl, dissolve yeast in water.  Add milk, salt, sugar, egg and 1 cup of the flour.  Beat to make a smooth batter, then blend in melted butter; set aside
In a large bowl, using a pastry blender or 2 knives, cut the 1 cup firm butter into 4 cups of the remaining flour until butter particles are the size of peas.  Pour yeast batter over top and carefully turn mixture over with a spatula to blend just until all flour is moistened.  Cover with clear plastic wrap and refrigerate for at least 4 hours or up to 4 days.

Turn dough out onto a floured board, press into a compact ball, and knead briefly on a lightly floured board to release air.  Divide dough into 4 equal parts.  Shape 1 part at a time, leaving remaining dough, wrapped in plastic wrap, in refrigerator.  

On a floured board, roll 1 part of dough at a time into a circle, 17" diameter.  Using a sharp knife, cut circle into 8 equal wedges.

For each croissant, loosely roll wedges toward point.  Shape each roll into a crescent and place on an ungreased baking sheet with point down, 1 1/2" apart all around.  

Cover lightly and let rise at room temperature in a draft-free place.  (Do NOT speed rising of rolls by placing them in a warm spot.) 
When almost doubled (about 2 hours), brush with egg-water mixture.
Bake in a 325* oven for about 35 minutes or until lightly browned.  Serve warm, or let cool on racks.  Makes 32 croissants.
To reheat, arrange rolls (thawed, if frozen) in single layer on baking sheet; place, uncovered, in a 350* oven for about 10 minutes.

Recipes- Brunch with the family: Apple Toffee French Toast

If you're a Costco Member, you probably receive their Costco Connection Magazine.  One of the last issues had a French Toast Recipe that my hubby really wanted to try.  Since the stars weren't aligning, we decided to have it for a dinner during the work week instead of a weekend (you make most of it the night before).  It was a tad on the sweet side so if you like that- great- but if not, I put adjustment tips below. Would also make a GREAT dessert!  Serves about 8.

Apple Toffee French Toast With Apple Syrup
French Toast:
8 cups French bread, cut into 1" cubes
3 tart apples, peeled and chopped
8oz cream cheese, softened
3/4 cup brown sugar (lower to 1/4 for less sweetness)
1/4 cup sugar 
1/4 cup Tree Top Apple Juice
2 tsp vanilla divided
1/2 cup English Toffee Bits
5 eggs
3/4 cup milk
Apple Syrup:
1 cup sugar (lower to 1/2 cup for less sweetness)
2 TBS cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups Tree Top Apple Juice
2 TBS lemon juice
5 TBS butter

My husband thought it was a good idea to teach the 5yr old to use a knife LOL

To make French Toast:
Place half of the bread cubes in a greased 13x9" baking pan; top with apples.  

 In a large bowl, beat the cream cheese, sugars, apple juice and 1tsp vanilla until smooth; stir in toffee bits.  Spread over apples.  Top with remaining bread cubes.

In another large blow, beat the eggs, milk and 1 tsp vanilla until well blended; pour over bread.  














Cover with foil and refrigerate overnight.  

Remove from the fridge 30 min before baking.  Bake, uncovered, at 350 degrees for 40-45 min or until a knife inserted n the center comes out clean.

While the French toast is baking, prepare the syrup below.


To make the apple syrup:

In a medium sized saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to boil, whisking constantly.  Boil for one minute, then stir in butter.  Serve over warm French Toast.  Opt: put on a dollop of whip cream!

Recipes- Brunch with The Hungry Housewives at Dawn's

We had a nice working brunch the other day at Hungry Housewife Dawn's home.  Everything was SO good (in fact, I made the sandwiches again two more times for dinner the following week).


Italian Grilled Cheese
-bread of choice, I used sliced Italian
-fresh mozzerella, sliced
-sliced fresh tomato
-fresh basil
-dried oregano
-pepper, to taste
-extra virgin olive oil
Drizzle olive oil on outside of bread, place on grill/griddle. Layer with sliced mozzerella, fresh tomatoe, fresh basil, sprinkle with oregano and pepper, layer with another mozzerella and slice of bread. Put more olive oil on outside of second slice. Grill til golden and cheese is melted.

Salad
-mixed greens
-red onion, diced
-sliced almonds
-parm cheese
Toss together. Salt and Pepper to taste
Balsamic Vinaigrette
-1/2 cup extra virgin olive oil
-1/2 cup white balsamic vinegar
-1 clove crushed garlic
-1 tsp ground mustard
-1 pinch salt
-Ground black pepper to taste
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder.  Season to tasted with salt and black pepper.  Stir in minced fresh herbs if desired.
Pacific Natural Foods Organic Roasted Red Pepper and Tomato Soup

Best chef secret- purchased at Costco!

Garnish with Parmesan cheese

Sour Cream Chocolate Chip Cake from The Joy of Cooking

Preheat the oven to 350*.  Grease and flour one 9x15" (8-cup) loaf pan or line the bottom with wax or parchment paper.  Melt, then pour into a large mixing blow and let cool slightly

-5 TBS unsalted butter

Add and stir together until smooth:

-2/3 cup sugar

-1 tsp vanilla

-1/4 tsp salt

-1 cup sour cream

-1 lg egg

Add in inches to break up any lumps and whisk in:

-3/4 tsp baking soda

-3/4 tsp baking powder

Stir in just until combined:

-1 1/2 cups all-purpose flour

Stir in:

-3/4 cup miniature or regular semisweet chocolate chips

Scrape the batter into the pan and spread evenly.  Bake until a toothpick inserted into the center comes out clean, 40-45 minutes.  Let cool in the pan on a rack for 10 minutes.  Slide a thin knife around the cake to detach it from the pan.  Invert the cake and peel off the paper liner (if using).  let cool right side up on the rack.  Serve dusted with powdered sugar

 

Recipes- Card Making Brunch

While the husbands are away.....the wives will.....






craft?




Seems to be our tradition that whenever our hubbies are out of town on business or otherwise, we use that time to get together to scrap or stamp.  If I'm given consecutive DAYS, I'll possibly get something done but these one day-ers mean I will leave not finishing anything LOL.  Thats OK with me because the conversation is a form of therapy....though a lot cheaper ;) My friend Heather hosted today and -besides the company- the best part is getting to eat!!!

Since I had to wait for the littlest to wake up, I was later to Heather's than I was hoping but when I got there, I was treated to coffee, muffins and candy (OH!  Orange Slices remind me of my late Grandpa Hawkins!).

For lunch, we started off with a yummy, yummy salad with our choice of dressings.  Then Heather dished up some deli potato soup and served with a side bread warmed in the oven.

Card Making Brunch Menu

Fall Pumpkin Muffins
Follow the directions for any muffin mix (pumpkin in this case) but when filling muffin cups, add a dollop of cream cheese then bake as directed.

Heather's Salad

Spinach

Lettuce

Tomatoes- sliced into thin wedges

Carrots- shredded

Craisins

Walnuts- chopped

Hard Boiled Eggs- sliced

Toss all together and serve with your choice of dressing

Bread and soup were a total delicious cheat...which is the best way!  Make sure to get items fresh from the grocery deli and warm using the stove instead of a microwave for a home-baked taste.

Thank you Heather!!!