Monte Cristo Bites with Cranberry Cream Cheese Sauce

This is my younger sisters favorite sandwich.  She's been pretty nice to me lately so I thought it would be nice if I made these for her.  I got big time brownie points for this, not that I needed them though ;)

This is my younger sisters favorite sandwich. She’s been pretty nice to me lately so I thought it would be nice if I made these for her. I got big time brownie points for this, not that I needed them though.

Monte Cristo Bites with Cranberry Cream Cheese Sauce

6 Servings - Serving Size: 4 Bites

Monte Cristo Bites with Cranberry Cream Cheese Sauce

This is my younger sisters favorite sandwich. She's been pretty nice to me lately so I thought it would be nice if I made these for her. I got big time brownie points for this, not that I needed them though ;)

Ingredients:

    Bites
  • 6 slices white bread crust trimmed
  • 1+1/2 teaspoons yellow mustard
  • 6 slices ham sliced thin
  • 6 slices turkey sliced thin
  • 6 slices swiss cheese sliced thin
  • 1 cup buttermilk baking mix
  • 2 large eggs
  • 1 can (12 ounce) evaporated milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon divided equally
  • vegetable oil for frying
  • Sauce
  • 1/4 cup powdered sugar
  • 4 ounces cream cheese softened
  • 2 tablespoons orange juice
  • 1 tablespoon sugar granulated
  • 1/4 cup jellied cranberry sauce

Directions:

    Bites
  1. Flatten each slice of trimmed bread with rolling pin.
  2. Spread flattened bread slices with mustard.
  3. Top each bread slice with 1 slice ham, 1 slice turkey and 1 slice swiss cheese.
  4. Roll up bread tightly, using plastic wrap to assist in rolling.
  5. Wrap very tightly in plastic wrap to assure even log shape.
  6. Twist each end of the plastic wrap to close and chill for 30 minutes.
  7. Beat together baking mix and eggs in medium bowl to make the batter.
  8. Add milk, salt and 1/8 teaspoon cinnamon, stir to blend.
  9. Heat 1 1/2-inches oil in deep fryer or deep saucepan to 375F.
  10. Unwrap each roll from the plastic wrap and secure with 4 wooden picks.
  11. With serrated knife, slice each roll into 4 pieces, securing each with a wooden pick.
  12. Dip each piece in batter, allowing some batter to be absorbed.
  13. Fry a few pieces at a time in hot oil for 1 to 2 minutes or until deep golden brown, turning frequently.
  14. Drain on paper towels and sprinkle with powdered sugar.
  15. Sauce
  16. Combine cream cheese, orange juice, sugar, cranberry sauce and 1/8 teaspoon cinnamon in a small bowl.
  17. Beat on high until well blended, add more orange juice if mixture is too thick for dipping.
  18. Drizzle sauce over bites or use for dipping.
  19. Serve immediately.
http://www.thehungryhoarder.com/2012/04/15/monte-cristo-bites/

Recipe adapted from Crisco

Coconut Pineapple Bread

I just can't get off the coconut & pineapple kick.  I love, love, love the two flavors combined.

I just can’t get off the coconut & pineapple kick. I love, love, love the two flavors combined.

Coconut Pineapple Bread

10 Servings - Serving Size: 1 Slice

Coconut Pineapple Bread

I just can't get off the coconut & pineapple kick. I love, love, love the two flavors combined.

Ingredients:

  • 1+1/2 cups sweetened shredded coconut
  • 1 stick butter room temperature
  • 1+1/2 cups flour all purpose
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 can (17 ounce) crushed pineapple

Directions:

  1. Preheat oven to 350F.
  2. Drain pineapple into a strainer.
  3. Allow to sit and drain, at least 10 minutes.
  4. On a cookie sheet spread coconut.
  5. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes.
  6. Grease and flour loaf pan, I used 4 mini loaf pans.
  7. In a medium bowl, mix together flour, baking soda, and salt, set aside.
  8. In another bowl beat butter and sugar on high speed until light and fluffy, about 3 minutes.
  9. Add eggs, one at a time, beating well after each addition.
  10. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture.
  11. Mix just until combined.
  12. Fold pineapple and 1 cup coconut into batter.
  13. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut.
  14. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with a loose foil tent halfway through).
  15. Let cake cool in pan 15 minutes.
  16. Remove from pan, and transfer to a wire rack to cool completely.
http://www.thehungryhoarder.com/2012/04/12/coconut-pineapple-bread/

Recipe slightly adapted from Martha Stewart

Foil Pack Chicken & Broccoli Dinner

I love dinners that get cook all at the same time.  Since this is in a foil pack, there is not even any dirty pans.

I love dinners that get cooked all at the same time. Since this is in a foil pack, there is not even any dirty pans.

Foil Pack Chicken & Broccoli Dinner

6 Servings - Serving Size - 1 Packet

Foil Pack Chicken & Broccoli Dinner

I love dinners that get cooked all at the same time. Since this is in a foil pack, there is not even any dirty pans.

Ingredients:

  • 1 box (6 ounce) herb flavored stuffing mix
  • 1+1/2 cups water
  • 6 small chicken breasts boneless, skinless
  • 4 cups broccoli florets
  • 1+1/2 cups colby jack cheese shredded
  • 1/4 cup bacon bits
  • 1/2 cup ranch dressing

Directions:

  1. Preheat oven to 400F.
  2. Combine stuffing mix and water.
  3. Spoon evenly onto centers of 6 large sheets of heavy-duty foil.
  4. Place chicken breast on top of stuffing.
  5. Drizzle ranch dressing on chicken.
  6. Top chicken with broccoli.
  7. Sprinkle with cheese and top with bacon bits.
  8. Bring up foil sides.
  9. Double fold top and both ends to seal each packet, leaving room for heat circulation inside.
  10. Place packets in a 15x10x1 inch pan.
  11. Bake 30 to 35 min. or until chicken is done.
  12. Remove packets from oven; let stand 5 minutes.
  13. Cut slits in foil to release steam before opening packets.
http://www.thehungryhoarder.com/2012/04/05/foil-pack-chicken-broccoli-dinner/

Recipe adapted from Kraft

Buffalo Chicken Pizza

I made this for my nephew, he didn't like it because of the celery.  I loved it, although I think I would saute the celery just a minute or two to take some of the crispiness out of it.

I made this for my nephew, he didn’t like it because of the celery. I loved it, although I think I would saute the celery just a minute or two to take some of the crispiness out of it.

Buffalo Chicken Pizza

8 Servings - Serving Size: 1 Slice

Buffalo Chicken Pizza

I made this for my nephew, he didn't like it because of the celery. I loved it, although I think I would saute the celery just a minute or two to take some of the crispiness out of it.

Ingredients:

  • 1 can (14 ounce) refrigerated pizza dough
  • 2 cups cooked chicken diced
  • 1 cup celery diced
  • 3/4 cup buffalo wing sauce I use Frank's Red Hot
  • 3 tablespoons butter
  • 3 cups mozzarella/provolone mix cheese shredded
  • 1/2 cup monterrey jack cheese shredded
  • 1 tablespoon corn meal
  • 1/4 cup blue cheese dressing

Directions:

  1. Preheat oven to 425F.
  2. On a lightly floured surface roll out pizza dough to the size of a cookie sheet.
  3. Sprinkle the cookie sheet with the cornmeal and place dough on cookie sheet.
  4. In a small saucepan melt 1 tablespoon of butter.
  5. When butter is melted add 1/4 cup of wing sauce, blending well.
  6. Add chicken to the sauce mix and toss to coat chicken evenly.
  7. Transfer chicken to a bowl and set aside.
  8. In the same pan, melt 2 tablespoons of butter.
  9. Add in the additional 1/2 cup of wing sauce and the celery.
  10. Heat over low to medium heat for 3-4 minutes stirring frequently.
  11. Pour and spread sauce over dough bringing to edges of the dough.
  12. Place chicken over the sauce.
  13. Top with mozzarella/provolone cheese.
  14. Sprinkle with monterrey jack cheese.
  15. Bake for approximately 15 minutes or until crust is golden brown.
  16. Drizzle with dressing or use for dipping if desired.
http://www.thehungryhoarder.com/2012/04/04/buffalo-chicken-pizza/

Italian Beef Sandwiches

Pretty darn tasty if I do say so myself.

Pretty darn tasty if I do say so myself.

Italian Beef Sandwiches

12 Servings - Serving Size: 1 Sandwich

Italian Beef Sandwiches

Pretty darn tasty if I do say so myself.

Ingredients:

  • 3 pounds chuck roast
  • 3 tablespoons oregano
  • 3 tablespoons sweet basil
  • 1 cup water
  • 1 envelope onion soup mix
  • 1 cup provolone cheese shredded
  • 12 yeast rolls

Directions:

  1. Place the roast in the crock-pot.
  2. In a small bowl, whisk together the oregano, basil and water.
  3. Pour on top of the roast.
  4. Sprinkle with the onion soup mix.
  5. Cover, cook on low for 7-8 hours or until meat is still slightly pink.
  6. Remove meat, and shred with a fork.
  7. Skim the fat off the top of the juice.
  8. Add enough juice into the shredded meat to make it moist, reserve the rest of the juice for dipping.
  9. Place some cheese on the inside each roll.
  10. Top with meat.
  11. Serve with a bowl of au jus for dipping.
http://www.thehungryhoarder.com/2012/04/03/italian-beef-sandwiches/

Recipe adapted from Savage Taste

Cafe Mocha Filled Cupcakes

I've always wanted to make filled cupcakes.  This was my first attempt. I guess using the yogurt for the filling gave me less guilt.

I’ve always wanted to make filled cupcakes. This was my first attempt. I guess using the yogurt for the filling gave me less guilt.

Cafe Mocha Filled Cupcakes

24 Servings - Serving Size: 1 Cupcake

Cafe Mocha Filled Cupcakes

I've always wanted to make filled cupcakes. This was my first attempt. I guess using the yogurt for the filling gave me less guilt.

Ingredients:

    Cupcakes
  • 1+1/2 cups flour all purpose
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1+3/4 cups sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1+1/4 cups coffee strong brewed
  • Filling
  • 2 containers (6 ounce) vanilla yogurt
  • 1/3 cup semi-sweet mini chocolate chips
  • 1 tablespoon coffee strong brewed
  • 1 tablespoon powdered sugar
  • Icing
  • 2 pounds powdered sugar
  • 1 stick butter softened
  • 1 cup shortening softened
  • 1/2 cup coffee strong brewed
  • 2 teaspoons vanilla extract

Directions:

    Cupcakes
  1. Preheat oven to 350F and line or grease two 12 cup muffin tins.
  2. Sift together the flour, cocoa, baking powder, baking soda and salt.
  3. In another bowl beat together the eggs, sugar, oil and vanilla until creamy.
  4. Add flour mixture to wet ingredients beating just until blended.
  5. Mix in coffee until smooth, do not over mix.
  6. Fill muffin tins 1/2 to 3/4 full with batter.
  7. Bake for 22-24 minutes, until toothpick comes out clean.
  8. Let cupcakes cool completely on wire racks.
  9. Filling
  10. Combine chocolate chips and coffee in a microwave safe bowl.
  11. Heat at 15 second intervals, stirring between.
  12. Heat just until melted, do not overheat.
  13. Let cool slightly.
  14. Stir in the yogurt and powdered sugar just until blended.
  15. Add more powdered sugar if mixture is too thin.
  16. Cut a 3/4" round circle out of the top of a cupcake, an apple corer works great.
  17. Fill each cupcake with filling and replace the cut out portion.
  18. Chill cupcakes for 20 minutes.
  19. Icing
  20. Blend all icing ingredients in a bowl.
  21. Beat at medium speed for 10 minutes.
  22. Frost cupcakes with as much icing as desired.
  23. Garnish with shaved chocolate or chocolate sprinkles.
http://www.thehungryhoarder.com/2012/04/02/cafe-mocha-filled-cupcakes/

Fried Rice

Great basic recipe, you can add whatever type of meat you choose to prepare it as is to compliment another dish.

Great basic recipe, you can add whatever type of meat you choose to prepare it as is to compliment another dish.

Fried Rice

9 Servings

Fried Rice

Great basic recipe, you can add whatever type of meat you choose to, or prepare it as is to compliment another dish.

Ingredients:

  • 3 cups white rice cooked, chilled
  • 3 tablespoons sesame oil
  • 1 cup peas & carrots blend thawed if frozen
  • 1 small onion chopped
  • 1 teaspoon garlic powder
  • 2 large eggs slightly beaten
  • 1/4 cup soy sauce
  • 2 green onions sliced

Directions:

  1. On medium high heat, heat the oil in a large skillet or wok.
  2. Add the peas & carrots blend, onion and garlic powder.
  3. Stir fry until tender.
  4. Lower the heat to medium low and push the mixture off to one side.
  5. Pour the eggs on the other side of skillet and stir fry until scrambled.
  6. Add the rice and soy sauce and blend all together well.
  7. Stir fry until thoroughly heated.
  8. Garnish with sliced green onions if desired.
http://www.thehungryhoarder.com/2012/03/29/fried-rice/

Recipe adapted from Life as a Lofthouse

Baked Sweet and Sour Chicken

So very close to the taste of take-out and probably healthier too.  I served this with Fried Rice, which was also very good.

So very close to the taste of take-out and probably healthier too. I served this with Fried Rice, which was also very good.

Baked Sweet and Sour Chicken

8 Servings

Baked Sweet and Sour Chicken

So very close to the taste of take-out and probably healthier too. I served this with Fried Rice, which was also very good.

Ingredients:

  • 4 chicken breast boneless, skinless
  • salt & pepper to taste
  • 1 cup corn starch
  • 2 large eggs beaten
  • 1/4 cup canola oil
  • 3/4 cup sugar
  • 4 tablespoons ketchup
  • 1/2 cup white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt

Directions:

  1. Preheat oven to 325F.
  2. Cut chicken breasts into bite size chunks.
  3. Season with salt and pepper.
  4. Dip chicken in cornstarch and then in egg.
  5. Fry in a little oil until brown but not cooked through.
  6. Place in a single layer in a baking dish.
  7. Mix sugar, ketchup, vinegar, soy sauce and garlic salt together and pour over chicken.
  8. Bake for one hour, turning chicken every 15 minutes.
  9. Serve with fried rice.
http://www.thehungryhoarder.com/2012/03/29/baked-sweet-and-sour-chicken/

Recipe slightly adapted from Mel’s Kitchen Cafe

Teriyaki Beef Quesadillas

I had some leftover steak from Tuesday night, it wasn't enough to feed more than one person so I came up with this.  I hate to waste any amount of food.

I had some leftover steak from Tuesday night, it wasn’t enough to feed more than one person so I came up with this. I hate to waste any amount of food.

Teriyaki Beef Quesadillas

4 Servings - Serving Size: 1 Quesadilla

Teriyaki Beef Quesadillas

I had some leftover steak from Tuesday night, it wasn't enough to feed more than one person so I came up with this. I hate to waste any amount of food.

Ingredients:

  • 1/2 pound left over medium rare steak sliced very thin
  • 2 tablespoons teriyaki marinade sauce
  • 8 ounces crushed pineapple drained well
  • 1 medium onion peeled, halved, sliced
  • 1/2 medium red bell pepper diced
  • 1/2 medium green bell pepper diced
  • 1 cup colby jack cheese shredded
  • 4 slices pepper jack cheese diced
  • 4 tablespoons butter
  • 4 burrito size flour tortillas
  • 4 tablespoons sour cream
  • 1 green onion green part only, sliced thin

Directions:

  1. Slice steak very thin into about 2 inch long strips
  2. In a ziplock bag marinate the sliced steak with the marinade sauce in the refrigerator for about 1 hour.
  3. Meanwhile, saute the onions in 2 tablespoons of butter over low to medium heat until lightly browned and translucent.
  4. Pat dry the pineapple with a paper towel to remove any excess liquid that remained after draining.
  5. Add the bell peppers and pineapple to the onions and saute for an additional 3-4 minutes until peppers start to soften.
  6. In a separate skillet melt the other 2 tablespoons of butter over low to medium heat.
  7. Drain marinade from steak.
  8. Place one tortilla at a time in the butter.
  9. On one half of the tortilla sprinkle some colby jack cheese.
  10. Layer pieces of steak over the cheese.
  11. Spread some of the onion/pineapple medley over the steak.
  12. Add some of the pepper jack cheese over the onion/pineapple mixture.
  13. Top with more colby jack cheese.
  14. Fold over the tortilla to close.
  15. At this point you can begin with another tortilla.
  16. Brown each side of the tortilla, flipping as needed until it gets crisp and the cheeses start to melt.
  17. Transfer to a plate and cut in half and then half again to make 4 wedges.
  18. Top with a dollop of sour cream and garnish with green onions.
http://www.thehungryhoarder.com/2012/03/28/teriyaki-beef-quesadillas/

Cranberry Orange Cookies

The only way I could have made these any better would be to add white chocolate chips.  But, I think that would have been a bit too much.

The only way I could have made these any better would be to add white chocolate chips. But, I think that would have been a bit too much.

Cranberry Orange Cookies

20 Servings - Servings Size: 3 Cookies

Cranberry Orange Cookies

The only way I could have made these any better would be to add white chocolate chips. But, I think that would have been a bit too much.

Ingredients:

  • 1+1/3 cups sugar divided
  • 2 tablespoons orange zest divided equally
  • 3/4 cup butter softened
  • 1 large egg
  • 2 cups flour all purpose
  • 1+1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup dried cranberries chopped

Directions:

  1. Heat oven to 350F.
  2. Combine 1/3 cup sugar and 1 tablespoon orange zest in small bowl.
  3. Stir until well mixed, set aside.
  4. Combine 1 cup sugar, butter and egg in large bowl; beat at medium speed until creamy.
  5. Reduce speed to low; add flour, baking powder and baking soda.
  6. Beat until well mixed.
  7. Add cranberries and 1 tablespoon orange zest.
  8. Continue beating just until mixed, dough will be very thick.
  9. Shape dough into 1-inch balls.
  10. Roll balls in orange sugar mixture.
  11. Place 2 inches apart on ungreased cookie sheets.
  12. Flatten with bottom of glass to 1 1/2-inch circles.
  13. Bake for 7 to 11 minutes or until edges are lightly browned.
  14. Cool 1 minute on cookie sheet.
  15. Remove from cookie sheets to cool on wire racks.
http://www.thehungryhoarder.com/2012/03/28/cranberry-orange-cookies/

Recipe slightly adapted from Land O Lakes