Ham and Cheese Monte Cristos

kelloggscookbook

Thoughts Before Cooking:

I received this book as a Christmas present one year and was astounded at all the things you could make with Kellogg’s products.

wow

I had heard of Monte Cristos before, but they always had jelly and cheese which sounds really gross to me.

yuck_pirates_of_the_caribbean

This was jelly free so I thought I would test it out and see.

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Ingredients:

  • 5 Cups of Kellogg’s Rice Krispies
  • 3 Large Egg Whites
  • 3/4 Cup of Fat-Free Milk
  • 1/4 Teaspoon of Salt, or to Taste
  • 12 Slices of Day Old White or Wheat Bread
  • Approximately 1/4 Cup of Dijon Mustard, or to Taste
  • 6 Medium Thick Slices of Smoked Ham
  • 6 Medium Thick Slices of Swiss, American, or Cheddar Cheese
  • 1 Tablespoon of Butter (Melted) or Olive Oil
  • Butter or Nonstick Cooking Spray

Directions:

  1. Place the Rice Krispies in a resealable bag. Seal the bag, and using a rolling pin, lightly crush the cereal to make a medium crumb.
  2. Open the bag and measure the crumbs, there should be 2 cups. Transfer the crumbs to a shallow bowl and set aside.
  3. Preheat the oven to 400 degrees F.
  4. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray or butter. Set aside.
  5. Place the egg whites, milk, and salt in a shallow bowl. Using a whisk, beat until foamy.
  6. Place the six slices of bread on a flat surface. Using a spatula, coat the bread with mustard-as thin or as thick as you like.
  7. Place a piece of ham and then a slice of cheese on top of each piece. Top with remaining slice of bread.
  8. Working with one at a time, dip the sandwiches into the egg mixture, turning to coat both sides. Quickly press each side into the crumbs, pressing down to insure that the crumbs adhere to the bread.
  9. Place the coated sandwiches in the prepared baking pan. When all the sandwiches are in the pan, give a light drizzle of melted butter, or olive oil, to each one.
  10. Bake in the preheated oven, without turning for about 15 mins, or until crisp and golden brown.
  11. Remove from the oven and serve with additional mustard if desired.

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Thoughts After Cooking:

I loved it.

joker-yum

It was just delicious!

fantastic

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For more Rice Krispies recipes, go to Rice Krispies Peanut Butter Banana

For more recipes, go to C is for Chocolate Oat Crackles

Simple Pasta Salad

elbow-macaroni

Thoughts Before Cooking:

Just a simple pasta salad I like to whip out when I need to.

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Ingredients:

  • 2 Stalks of Celery
  • ~10 Black Olives
  • Mayonnaise to Taste
  • Mustard to taste
  • Pasta Noodles of your choice
  • Salt & Pepper

Directions:

  1. Prepare the pasta according to the pasta directions.
  2. While that is occurring slice the celery in half. Afterwards, chop the stalks into small pieces.
  3. Slice the olives.
  4. When the pasta is done cooking, strain, and rinse in cold water.
  5. Add the olives and celery to the pasta.
  6. Add mayonnaise and mustard to taste.
  7. Place in the fridge to cool or eat right away.

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PastaSalad

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Thoughts After Cooking:

Fast and tasty. A great side dish when you are in a hurry or just have a hanker.

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For more pasta salads, go to Garden Pasta Salad with Bocconcini

For more salad recipes, go to Ratatouille

For more recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

Breakfast Omelet

Key lime pie murder

Thoughts prior to cooking:

This recipe is from Key Lime Pie Murder (Hannah Swensen Mystery #9)When I first read this recipe it sounded really tasty, except for one thing: the cream of mushroom topping. Now not being from the Midwest, I can’t stand my meals being too hearty. So I made a few adjustments…

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Ingredients:

  • Non-stick cooking spray or butter
  • 1.5 lbs of skinless sausage links
  • 8 Slices of bread (Any kind)
  • 2 Cups of shredded cheddar cheese
  • 1/2 Cup chopped onion
  • 1/4 Cup of finely chopped green bell pepper
  • 6 Eggs
  • 1/2 Teaspoon of salt
  • 1.5 Cups of milk
  • 1/2 Cup of half-and-half, or cream
  • 1 Tablespoon of mustard
  • Sliced mushrooms

Directions:

  1. Spray the inside of a 9 x 13 pan with non-stick cooking spray or rub with butter.
  2. Cut the crusts from the bread and throw away. Take the rest of the bread and cut it into one inch cubes. Toss them into the 9×13 pan.
  3. Cut the sausage links into fourths and sauté them until they are lightly browned.
  4. Drain the fat from your sausage. Put the sausage on top of the bread cubes.
  5. Sprinkle the grated cheese on the sausage, then the chopped onion, and finally the green bell peppers.
  6. Whisk the eggs with the salt, milk, half-and-half, and mustard. Pour the mixture over the top of the casserole. Cover with plastic wrap and place in the refrigerator overnight.
  7. Next Morning: This takes about an hour to a hour and a half to cook.
  8. Preheat the oven to 350° F.
  9. Take the casserole out of the fridge and remove the plastic wrap.
  10. Lay the sliced mushrooms over the top and place it in the oven.
  11. When egg is cooked, remove from the oven and enjoy!

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Thoughts after cooking:

It didn’t photograph well, but trust me this thing is absolutely delicious.

joker-yum

It had everything you could want in a breakfast food.

breakfast

It smelled and tasted good that we practically devoured the whole thing. I know I will make it again.

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For more Hannah Swensen recipes, go to Chocolate Covered Cherry Delights

For more breakfast recipes, go to Brioche French Toast

For more recipes, go to Lemon Bars