Monte Cristo Skillet Bread

Monte Cristo Skillet Bread

Well, the flu kept it’s hold on me all week…….ugh!

But, on a brighter note, I feel much better! So good, I made a little somethin, somethin for a snack ,which turned out to be even better for a lunch or brunch. Monte Cristo Skillet Bread!
It’s all the best things about a Monte Cristo Sandwich in a cast iron skillet.

Sometimes, in the food blog world, happy mistakes happen. I was trying my hand at making a bubble bread…….. cut up biscuits, sauce, maybe a little meat, and some cheese. These recipes are all over Pinterest.

All I had was a can of pop and fresh Italian bread, some ham, and swiss cheese. But I needed a sauce…….hmmmm. How about the egg dip you dip the sandwich in to fry it……..it could work…..maybe……and it would be baked not fried. Well, baked was good, and as my love for the cast iron skillet grows, I decided it would be a good vessel.

Monte Cristo Skillet Bread

But, the egg dip for the sandwich would be kinda thin, so I added a bit of flour and some sugar for a touch of sweet. Dijon mustard for flavor……we love mustard at our house <3

I cut up the bread in fairly large chunks, cubed the ham and cheese and threw it into the bowl with the make-shift sauce, mixed it all up…..gently of course, into a cast iron skillet and into the oven. I must admit the baking time I was somewhat amazed by. It required a wayyyyyy longer time than I originally thought, but it was worth the wait!

While it was baking I kept thinking, it should have a dip? Monte Cristo Sandwiches are served many times with raspberry jam and dusted with powered sugar. I still like mustard with ham and swiss……..hey……what if I mixed the two together??? How sweet it was, adding just a bit of fresh rosemary……yum!

After letting the bread cool for just a few minutes, I realized my dream of a Bubble Bread was not going to come together, I cut wedges instead. A smear of the raspberry-dijon on a plate…….a little on the side for dipping. Monte Cristo Skillet Bread. Tim loved the raspberry-dijon dip which we both decided will have a place in another recipe.

Monte Cristo Skillet Bread 2

Now, this had a bonus for us…. I figured you could cut the bread into 8 – 16 pieces, depending on how you were serving it,how many you were serving, and if you had other stuff along side. We just ate it for a snack, so there was quite a bit left over………Grab and Go Breakfast……..yeah, just a quick zap in the wave and out the door you go. Now, I do not recommend the sauce for this……..cause if you are like me a drip will find it’s way to the front of your shirt every time!!!

No matter what you are serving this for ………lunch, brunch, snack or grab and go breakfast…try it ….you’ll like it!!!

Monte Cristo Skillet Bread Collage

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Monte Cristo Skillet Bread

Monte Cristo Skillet Bread

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

  • 1 – 13.2 0z. can Pillsbury Simply Rustic French Bread
  • 1 cup flour
  • 2 tsp. baking powder
  • 2 tablespoons sugar
  • 1 large egg
  • ¾ cup of milk
  • 1 tablespoon dijon mustard
  • ¼ tsp. salt
  • 1 cup ham, cubed
  • 1 cup swiss cheese, cubed

Instructions

  1. Cut the french bread dough into large cubes, and set aside.
  2. In a large bowl sift together the flour, sugar, baking powder and salt.
  3. In a separate bowl, combine the milk, dijon mustard, and egg thoroughly.
  4. Add the egg mixture to the dry ingredients and combine until there are no lumps. The batter should be slightly thin, but thick enough to stick to the cubed bread dough. If the batter is to thick add a touch more milk.
  5. Add bread dough, cubed, ham and swiss cheese. Place in a cast iron skillet or a baking dish sprayed with non-stick cooking spray.
  6. Bake in a 375* oven for 18-20 minutes.
  7. Remove from oven and allow to cool slightly. Serve with Raspberry-Dijon Dipping Sauce.

Keywords: bake, brunch, cast iron skillet, dijon, ham, swiss cheese

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Raspberry-Dijon Dipping Sauce

  • Author: Marty Boyd

Ingredients

  • 1/2 cup raspberry jam
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon fresh rosemary, minced

Instructions

  1. Combine all ingredients in a small sauce pan mixing well. Heat over low heat until heated trough.
  2. Serve.

Monte Cristo Skillet Bread Info

Chocolate Drop Cookies

Chocolate Drop Cookies

Chocolate Drop Cookies

Cookies…..who doesn’t love a cookie? Well of course no one!! These Chocolate Drop Cookies bring back memories from my childhood…….she says with a far away look in her eyes remembering a time long ago…….and by the way, I do mean a longgggg time ago.

We all have that Mother, Grandmother, or Aunt who could bake the best cookies. For me that person was my Aunt Marcella. Whenever we went to her house there was always cookies. Out of all the cookies her Chocolate Drop Cookies were always my favorite. Chocolate cookies with vanilla frosting……..heaven!

Now, I have had this recipe for years and as I said in an earlier post, my friend Jeanne helped me retrieve some of my lost recipes from the archaic word program that they were trapped in. I still cannot thank Jeanne enough…….maybe I should take her some cookies?

When I decided to make these, I read and reread the recipe, but something was missing. So, I called my Aunt Marcella, she said she hadn’t made these in a long time. But, while on the phone chatting about family news she found the recipe, and I discovered the missing ingredient. I love my Aunt Marcella <3.

I do admit, that I tweaked the recipe just a smig. I used almond milk instead of regular milk, and I adjusted the amount of cocoa. The original had heaping tablespoons and I wanted to give it a more accurate measurement. I also used a slightly different frosting. I think back in the day powdered sugar icing was just powdered sugar, a little vanilla, and water to thin. I made a buttercream frosting in both white and chocolate.

I severely undercooked the first batch………they were like cookie batter with a crust…….ok, so they were really tasty, Tim and I ate several of them, but they needed a longer cooking time.

Chocolate Drop Cookies 1

These cookies remind me of the top of a cupcake, slightly crisp, and all soft inside. I guess they are kinda a cup-cookie……lol……..maybe I will start a new craze!

The cookies are great on there own, but add some frosting and yum, yum ,yum!

I was in a sugar comma yesterday………from tasting the batter, the frostings, and testing the cookies, and taking bites out for pictures…….lets just say I have had my sugar quota for a month……..or at least until later today!!!!

Chocolate Drop Cookie Collage

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Chocolate Drop Cookies

Chocolate Drop Cookies

  • Author: Marcella Ruter
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 36
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 cup cocoa
  • 1 cup milk

Instructions

  1. Preheat oven to 375*
  2. Line baking sheets with parchment paper. Set aside.
  3. Sift together flour, baking soda, and cocoa. Set aside.
  4. In the bowl of a stand mixer, with a paddle attachment, or with a hand mixer, beat butter and sugar until creamy. Add eggs one at a time, and vanilla mixing until well incorporated.
  5. Add dry mixture alternately with milk until well mixed.
  6. Drop batter by spoonful on to lined cookie sheets. I use an ice cream scoop for uniform cookies.
  7. Bake in preheated oven for 12-15 minutes. Remove from oven and let cool for 2-3 minutes, then removed from baking sheet to cooling rack.
  8. Frost with Buttercream Frosting .

Keywords: cocoa, bake, cookies, dessert

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Chocolate Drop Cookies

Buttercream Frosting

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups dip
  • Category: Dessert
  • Method: Mix
  • Cuisine: American

Ingredients

  • 2 sticks butter, softened
  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon heavy cream

Instructions

  1. Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
  2. Add powdered sugar, heavy whipping cream, and vanilla and almond extracts. Increase to high-speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
  3. For Chocolate Frosting: Add 1/2 cup cocoa. You may need to add a touch more cream.

Keywords: powdered sugar, butter, frosting

Chocolate Drop CookiesButtercream Frosting Label

Philly Cheesesteak Flatbread

Philly Cheesesteak Flatbread

Philly Cheesesteak Flatbread

Ahhh………….the Philly Cheesesteak…….it’s iconic. I know there are many versions out there. I recently saw a picture of a Philly Cheesesteak Sandwich and it looked sooooo yummy. But it’s a lot of bread, so why not reduced the amount of bread? Make it flat…….oh yeah…..flatbread…….Philly Cheesesteak Flatbread!

This could not be easier. I used Naan bread on the  Middle Eastern Chicken Couscous Wrap and loved the taste of the Naan. So, why not top it with the Philly Cheesesteak ingredients, pop it in the oven and………..well, all I can say is yum, yum , yum!!!!

I topped the Naan with a pre-packaged ready to go steak ( you can use left over if you like and or have), sprinkled on garlic, and a little oregano, drizzled on steak sauce ( your choice), top with green pepper, onion, and provolone cheese. In the oven for a few  minutes and ta da……….Philly Cheesesteak Flatbread.

Tim and I both loved it. It can be made for a quick lunch or dinner, or for a late night snack………that you can eat on your new TV trays, while watching a movie or your favorite TV show. We got new TV trays after much searching……..thank you to our friend Carol for pointing us in the right direction for our purchase. Apparently TV tray are not so popular anymore…..lol.

Whether you have TV trays or not try the Philly Cheesesteak Flatbread….but try the TV trays.

Philly Cheesesteak Flatbread Collage

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Philly Cheesesteak Flatbread

Philly Cheesesteak Flatbread

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2
  • Category: Pizza
  • Method: Bake
  • Cuisine: American

Ingredients

  • 1- 6 oz. package Grilled and Ready Seasoned Steak Strips or left over steak
  • 1 cloves garlic, minced
  • 1/2 teaspoon oregano
  • ¼ cup steak sauce
  • 1 green pepper sliced
  • 1 small onion, sliced
  • 1 cup shredded provolone cheese
  • 2 Naan flatbread

Instructions

  1. Preheat oven to 400*
  2. Place Naan flatbread on a cookie sheet lined with parchment.
  3. Place steak on Naan,sprinkle with garlic and oregano. Drizzle with steak sauce. Top with sliced peppers, onions and cheese. Bake in preheated oven for 5-10 minutes, or until cheese has melted.

Keywords: quick, easy, green pepper, steak, stake sauce, provolone cheese, naan bread