Pepperoni lasagna

So, I took a vacation. A vacation from blogging. A vacation from food. And ate nothing but waffles and macaroni and cheese from a box for about three months. All because I am going to have a baby this (late) summer.

Hooray for babies! Boo for remembering to eat interesting food.

However, there is one thing that I've been making consistently during this break... and it's lasagna. Is it because it's comforting? Yes. Is it because it's impressive (so I feel that I've done something useful)? Yes. But it's also because, even with my manly infantry husband around, there are guaranteed to be days worth of food out of this one.  Days worth of food that every meal I am excited to eat.

Lasagna is one of those funny things where everyone has their own style, and their own recipe. When I got married to my darling husband we went back and forth making his mother's lasagna, or my mother's lasagna. We've settled on this... which we call "our" lasagna. (which is pretty much my mother's plus pepperoni.) We settled on my mom's as a base not just because it's delicious and wonderful, but also because it takes about 1/3 of the time to make. And I am a sucker for easy. As seen on this blog (minus that chili recipe, which is not easy, but is DELICIOUS).

Also, once you get the rythym down to this, it really does not take that much effort. I'll explain it here, but if you just want to do it your own way, scroll down. Scroll down and be happy.

 

Boil a bunch of water (salted) in a big pot for your noodles, and cook them however the package asks you to. Then drain the hot water, and let them hang out in some cold water until you're ready for them. easy.

Brown a pound of spicy sausage and a pound of ground beef (note, if you have a large pan and can do them both at the same time, add the ground beef about 2 minutes after the sausage - they tend to cook at slightly different rates). Drain fat from meat mixture and add a large (#10) can of crushed tomatoes, a small can of tomato paste, 1-2 cloves of diced garlic, 1 tbs Italian seasoning (rub it between your hands as you put it in if you're using the dried stuff - it'll let all the goodness out), and a generous amount of salt and pepper. Let that simmer while you finish making everything else (or you can use right away if that's how it got timed today). easy.

In between all this fun - when you're not stirring noodles, or browning meat - put together "the white layer." Add a large container of 4% milk fat cottage cheese (I used low-fat for years, but this is SO much BETTER), 1.5 cups parmesean cheese (note, I generally just add a "tub" of the shreaded stuff, but if you have the time, shread away!), two eggs and about 1/4 cup (ish) of freshly chopped parsley. Mix that all up. done. easy.

Open up a 4c bag of shredded mozzarella cheese. That's your last later. Easy.

And now here is the optional and only slightly time consuming moment of your day. Heat a small pan to medium, and add pepperoni. Let it toast for 3-5 seconds and flip. You want it to be slighly crispy along the edge. Take it off the heat (drain it on a paper towel), and do it again! Keep going (you may have to drain the liquid once or twice). It's so tasty and awesome. Maybe you should try one... just to make sure it is safe.

Now layer noodles, white layer, cheese, meat layer twice in the pan. And then add a layer of pepperoni - and a little more cheese.

Stick your wonderful pan of creation in a 350 degree oven for 35 minutes. Then wait 5-10 after it comes out of the oven before cutting... and enjoy. It's easy. It's tasty. It is impressive. And it makes even the fussiest baby-bellies say "oh my goodness, I'm happy."

Pepperoni-Studded Lasagna

1 box lasagna noodles
1 lb spicy sausage
1 lb ground beef
Large (#10) can of crushed tomatoes
Small can of tomato paste
2 cloves of diced garlic
1 tbs Italian seasoning
Large container 4% milk fat cottage cheese
1.5 cups shredded Parmesan cheese

2 eggs
1/4 cup freshly chopped parsley
1/3 cup "deli sized" pepperoni
3-4 cups mozzarella cheese, shredded

Boil noodles according to package direction.

Brown and drain sausage and meat. Add crushed tomatoes, tomato paste, garlic and Italian seasoning. Let simmer.

Combine cottage cheese, parmesan cheese, eggs and parsley in a seperate container.

Brown pepperoni in a dry skillet for 3-4 seconds on each side and drain on paper towels.

Layer noodles, white layer, cheese and meat layer twice in the pan, followed by a layer of grilled pepperoni, and another layer of cheese.

Bake 350 for 35 minutes. Let rest for 5-10 minutes. Serve with salad and warm bread. Be adored.

Fudge Cookies

Christmas is a time for traditions, a time for family. A time for peace and blessings and thanksgiving... and presents. Let's go ahead and put it on the table. I'm all for putting Christ in Christmas (yes!), but I'm also for giving and recieving gifts. Especially from Santa. And, as I have said before, there are things Santa needs or he will not stop.

List of things Santa loves that I firmly believe I need to leave out for him (and have for many many years) includes:
Milk
2 carrots
2 orange sticks
2-4 fudge cookies

What? What are fudge cookies? Ooh just a little thing we whip up. You know, to activate the Santa GPS. And your taste-buds. And rave reviews. It's chocolatey, it's moist and chewey. And it is delicious.

And this from a woman who claims to "not really like chocolate that much." However, I just think I don't like low quality chocolate that much. A Hershey's Bar? Please... I have much better things to be doing with my calories. Like eating almost anything with a ton of butter on it. But a nice, non-overpowering chocolate can really hit the spot. And bring the fat man a-coming.

And this hits the spot. And is easy to boot. (some things I'm happy to spend hours on. cookies, as I may have already blogged about, are not one of these things.) Plus... FIVE ingredients. Just five! Or six... but that one is optional.

pretend like there is flour in this picture.

Just heat-up your double boiler (or you can use a nice thick pan and keep the heat low) and slowly melt 9oz of semi-sweet chocolate chips, and 2tbs butter. Don't try this with milk chocolate chips even if you totally like them better and think semi-sweet taste pretty nasty all by themselves (trust me). Nope, go for the semi-sweet.

Once it gets good and melty take the double boiler off the heat and stir in one can of sweetened condensed milk which, incidentally, is climbing the charts on my favorite things list.

Once the milk has integrated into the chocolate, add vanilla, a cup of flour and some nuts (if you're interested). We generally go for half with and half without at our house. And although the recipe I found somewhere claiming to be the "original" calls for walnuts, we have used pecans as long as anyone can remember.
Anyway, that's it. No more ingredients. No more time. Now just use two tablespoons and place small globs on your pre-greased baking sheet.

One batch will generally make about two and a half dozen, according to my mother. About 18 according to me (I have no will-power with cookie portioning. Large cookies for everyone!). Although I do suggest a rather smallish glob, if you can find the will-power.

Bake them at 350 for 10-12 minutes (please, for the love of elves, do not overbake this one). Cool, and serve. You can serve these to anyone - choco-holics, chocolate-sometimesers (not a word), your husband's platoon (rave reviews), and, most importantly, the big guy himself.

A note on beautiful cookies: if you are making more than one batch (which I suggest you do), start making the second batch when you're half way through cooking your first. Making a double batch of these just doesn't turn out right... on top of which, letting the dough get cool long enough to cook cookies and cookies before you leads to a less-attractive mess.

Fudge Cookies
aka "Cookies that Santa likes"

2 tbs butter

9 oz semi-sweet chocolate chips

1 can sweetened condensed milk

1 tbs vanilla

1 cup flour

1 cup chopped pecans (optional)

Melt chocolate and butter in a double boiler. When melted, take off heat and add milk - stir until integrated. Add vanilla, flour and nuts (if using) and mix well. Bake at 350 for 10-12 minutes. Enjoy presents from Santa.

Cranberry Apple Salad

Happy Thanksgiving!

Thanksgiving is my favorite holiday. It's a great time to cook and hang out with your family, you don't have weeks leading up to it with stress and who gets what present... it's just a magical time to sit down with your family, eat some great food, and be thankful. Plus, as a bonus, the next day you can start thinking about putting up decorations for Christmas. Win/Win/Win.

This will be my first Thanksgiving at my in-laws house. I am happy we live close enough to them to have this opportunity, and happy we have family to share this day with... but I am a little hesitant. After all, what are holidays but years and years of traditions you expect to be upheld. And what is another family, but years and years of their own traditions. However, I did ask if I could make this dish.  This is food from "my part of the world," and I am bringing it to wherever I am.  In this case... it's the mid-west.

It's a little tart, it's sweet, and it's made of fruit so we serve it during the meal instead of during dessert (even though there are cookies and whipped cream and something resembling a frosting in there). It is Cranberry Apple Salad, and I have been in charge of making this for the holidays for about 10 years. I wouldn't want a holiday without it.  Where it comes from? I'm not sure.  But I know where it's going (and if it has anything to do with the number of people who ask for this recipe, it's everywhere).  And also in my mouth.

One of the many things I like about this salad is that you only have to use one food processor, and you only have to clean it once. It took me a couple of years to figure out the right order, so follow along!

Step one: drain your pineapple (and keep the juice). Let it drain while you're going about doing the rest of this... it needs to drain for a terrifically long time, so start now.

Alright, step two: crush a box of Nilla Wafers in your food processor until they are a "crumb." Put them aside for later.

Next wash the cranberries, and make sure you've got only good-ones there. (I'm not sure it matters in the long-haul, but I am pretty picky about my cranberries.) Now chop them up (I generally do this in two batches, so they don't get too small or juicy) and put them in a mixing bowl. Repeat with slices of apple.

Combine chopped cranberries, chopped apples, well-drained pineapple, marshmallows and sugar together and let it hang out for a bit in the bowl. Maybe an hour. Maybe overnight.

While you're waiting for that to meld (so you can re-drain it... because nobody likes a soupy salad), combine 2/3 of your crushed Nilla Wafers and a couple of tbs of butter. Press it into the bottom of a glass-looking (or actual glass, whatever) cake pan.

Now, back to the processor, put a package of softened cream cheese and a couple of tablespoons of powdered sugar. While the food processor is running, add about 1/4 cup of the reserved pineapple juice (feel free to drink the rest). You're looking for a thin-consistancy frosting-like layer. Now add it on top of the crumb base. This is starting to look good.

If your cranberry mixture is looking soupy, feel free to drain it again (this is where I generally start on day-two. Either way, this stuff needs to wait overnight.). Add it on top of the "white" frosting-like layer and spread out evenly.

Now whip some cream (and add some vanilla and powdered sugar), and add it to the top. Top this ALL off with that 1/3 reserved nilla wafers. And now you have got the most delicious and festive dish on any table. Eat it with dinner. Eat it with dessert. Eat it the next morning for breakfast (it is made of fruit...). Enjoy and Happy Thanksgiving.

Cranberry Apple Salad

Crumb Layer:
box of Nilla Wafers
3 tbs melted butter

White Layer:
package of cream cheese (softened)
2 tbs. powdered sugar
1/4 cup pineapple juice

Cranberry Layer:
1 cup crushed pineapple (well-drained - reserve liquid)
2 cups cranberries
3 medium apples (any kind, but preferably firm and red)
1 cup miniature marshmallows
1 cup sugar


Whipped Cream

• Crush Nilla Wafers and set aside.
• Process cranberries and apples (in batches to limit "soupyness") until medium/fine chopped and combine with (drained) pineapple, marshmallows and sugar. Set mixture aside.
• In the same processor, combine cream cheese, powdered sugar and drizzle in pineapple juice until thin frosting-like consistancy.
• Combine 2/3 of the crushed Nilla Wafers and butter - press into cake pan to form crust.
• Cover crust with white cream cheese layer.
• Add cranberry layer to the cake pan (making sure it is well-drained).
• Refrigerate overnight. (note: you can refrigerate the cranberry layer separately and drain the next day if desired.)
• Add sweetened whipped cream and remaining cookie crumb to salad and serve.

Oatmeal Raisin Neiman Marcus Cookies

Look what I found sitting in my drafts folder, just waiting to be published... COOKIES!

I do not come from "cookie" people. When my mother wants to make a treat, she makes a cake. I have grown-up that way, and can understand why she is so anti-cookies - you have to sit around all day just putting cookies in the oven, taking cookies out of the oven. All day.** That's it. So I don't make cookies very much.

**note: it doesn't actually take all day to switch cookies in and out. But you have got to agree that it feels like it takes all day. Honestly, I just stand by the stove reading a book for an hour...

There are two exceptions to my "no cookie" rule: the cookies that Santa likes (so I must make them or Christmas will not come), and the cookies my husband likes (so I must make them for him and his guys when he goes into the field). These are the cookies my husband likes. And they are exceptional cookies. I wouldn't spend all day putting cookies into the oven and taking them out again if I didn't think they were worth it - and they are worth it. So says me, so says my husband, and so say all the people I give them to (of which there are many, because last time I made these cookies, there were about 85 of them in one batch).

A quick aside: I modified a cookie dough called "Neiman Marcus Cookies" to create this. Apparently this was an Internet scam or something, because that whole story about "I asked Neiman Marcus for their cookie recipe, and they charged my credit card $50,000" is untrue. In fact, until recently, Neiman Marcus didn't even make cookies. There. Rumors dispelled. Moving on.

Making these cookies is a cinch - you don't even need a mixer. Mostly because once I tried using a mixer, and may or may not have burned the motor out. So probably don't use a mixer. (if you have a KitchenAid, and desire, I am sure you could use that. But since I have none, I shall not.)

Step one: take 5 cups of Oatmeal (not instant or fast-cooking) and either pulse a few times in a food processor (like I did with this stylish model almost as old as I am), or crush well with a rolling-pin. If you have a food processor, just pulse it a few times. You're looking for a fine powder.

Step 2: Now cream together the butter and the sugars and the eggs (the wet ingredients. I always find it so interesting that sugar is a wet ingredient...).

Step 3: Dry Team! Add the flour, oatmeal powder, salt, baking powder, baking soda together and stir.  Now add about 3/4 of a 24 oz container of raisins (you could add more, but I promise there are already plenty!) and a toffee-containing chocolate bar of your choosing - pre broken, and add them all together.

I used to use a Symphony bar for this (with almonds and toffee chips), but started looking for a non-almond option when my sister became allergic.

Milka are infinately better.  Not just because of their lack of almonds.  They are just so. much. better.  It's Europe's #1 chocolate bar.  Europe doesn't lie about things like chocolate bars...

Yum.  (and, yes, you can find them where you are.  I found these at a Wal-Mart in nowheresville Kentucky.)

Now roll the dough into balls and place about 2 inches apart on a greased cookie sheet, and cook them. According to the original recipe, it makes 112 cookies. I've always found it makes between 80-90. Either way, it makes a lot of cookies. And trust me when I say... this is not too many. Bake them all.

This cookie is perfect. Chewey without being cakey. Moist without being... greasy? Make them for your friends. Make them for your family. Make them for yourself.  Rated 10/10 by my husband's platoon, and 10/10 by me.

Oatmeal Raisin Neiman Marcus Cookies
375 degrees, 10 minutes per batch.  Makes 80-100 cookies.

5 cups oatmeal - blended until fine
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
~18oz raisins
1 tsp salt
2 tsp vanilla
2 tsp baking powder
2 tsp baking soda
4 cups all-purpose flour
1 8 oz chocolate bar - smashed

Measure oatmeal and crush until it reaches a fine powder.  Set aside.

Cream butter, sugars and eggs together.

Add flour, sale, baking powder and soda to oatmeal and mix.

Combine butter/sugar mixture with flour mixture.  Add chocolate bar and raisins.

Roll into balls and place 2 inches apart on a greased cookie sheet.

Bake and enjoy my favorite cookie.  It's got that oatmeal raisin goodness with nice hints of chocolate (and a dash of "what is that?" if you use the toffee-included chocolate bar).

 

Award-Winning Strike Force Chili

My husband works. A lot.  Like left for work at 2am on Friday and didn't get home until 4pm kind of work.  Like my husband calls me on his way home to greatly increase the amount we talk in a day kind of work.  So when they announced that the winner of the Fall Festival's Chili Cook-off would win a three day DONSA (that's Day Of No Scheduled Activities for all you non-military friends), I said to my FRG leader "sign me up for the company."  Sure, there can only be two entries for the entire company, and I'd be up against eleven other entries.  Sure, I've never actually made chili.  This did not deter me... I was going to win.

After hours searching the internet, videos of chili cooking watched, at least 50 recipes considered from everywhere from America's Test Kitchen to Food Network to googling "award winning chili" and seeing what I could find, I decided on a one-two hook of combining the best from four separate recipes and hoping for the best.  I decided on a Texas-style no beans chili.  And it turned out awesomely.

Thanks to America's Test Kitchen, The Barefoot Contessa, some random website that told me to cook it the night before and http://crazyhorsesghost.hubpages.com/hub/The-Worlds-Best-No-Beans-Chili (reputable, no?) for the resources.  I totally won.  Extra day off for my husband and all of the Headquarters Company.  I know I need it.  I'm sure my husband does, too.  And all the rest of the people?  You're welcome.

I didn't take pictures of every step of the way, so below you will find the "long version" of the recipe.  Sorry.

Award-Winning Strike Force Chili
Serves: 30 testers or 6-8 regular people

1 lb bacon, cut into small pieces (1 inch?)
5 lbs chuck roast trimmed and cut into small cubes (1 inch?)
1 white onion, diced fine
1/4 cup chili powder
1 heaping tbs minced fresh garlic
1 heaping tbs Ancho Chile Pepper
1 tbs cumin (I used roasted cumin)
1 tbs oregano
1tbs smoked paprika
1 tbs kosher salt
1 tbs pepper
(3) 4 oz cans diced green chilis
2.5 cups apple cider (originally called for Corona Beer, although apparently tastes very similar)
(1) 28oz can diced tomato
(1) 6oz can tomato paste
1 oz unsweetened chocolate, chopped finely
*optional, and added later* 2 tbs Jiffy Corn Muffin Mix (yup, the stuff that's $.79).

• In a dutch oven or other heavy-bottomed pan cook bacon until bacon is slightly crispy (about 8 minutes)
• Set bacon on paper towels and reserve for later
• Drain all but 3 tbs bacon fat, then add half of reserved fat back into pan to heat
• Pat beef cubes with paper towels to dry meat (which is very Julia Childs), and season with additional salt and pepper
• Add 1/2 (ish) of the beef to the same pan (medium heat) and sear meat on every side (about 8 minutes) NOTE: some people might think "this is ridiculous, I'm just going to add it all."  The reason you don't do this is that the beef on the top gets smoked instead of seared.  That makes it gray, and just not have the right texture.
• Repeat (without crowding) until all beef is cooked, and set aside
• Use the SAME PAN without washing or anything, and add onion to pan and cook until soft - making sure to scrape all that "fond" off the bottom, which is seasoning gold
• Add garlic and spices and cook for 30 seconds (until spices are fragrant)
• Stir in the rest of the ingredients and bring mixture to a boil
• Reduce heat to low and simmer, covered, for an hour
• Skim the fat off the top and continue to simmer, uncovered for 45 minutes, until meat is tender
• If, at this point, you think the chili is too thin (I thought so), take a ladle of chili out and place it in a bowl.  Add 2 tbs Jiffy Corn Muffin Mix to bowl of chili and stir.  Microwave bowl for about a minute, and add the thickened chili back to the pot. Stir again.
• Simmer another 10 minutes.  Serve and be happy.

NOTE: I took a break after the initial hour of simmering and refrigerated.  This could be done at any time (it really does blend the flavors well) or, obviously, if you don't have time for this step, you don't have time for this step. :)

Hooray for days off work!

Starbucks Caramel Apple Spice

... I was not going to post today. Today I am supposed to be cleaning my house and putting away my laundry (I don't know about you, but it's the putting away the laundry that always gets me). But since I have had the same "treat" every day for a week, I thought I should share.

It's a Caramel Apple Spice from Starbucks.

Except I've been making them at home. And they are just as good, and don't cost me $2.95 for every. single. one. Thus making me healthy (made from real apples), and frugal (spent less than $10 on enough ingredients to feed my husband's platoon).

Step one: go to Starbucks. See? You're loving this already. Walk up to your nice barista and ask to buy a bottle of Cinnamon Dulce Syrup. I went to the Starbucks on post and even though she had to ask her manager how to ring it up, she sold it to me for $6.95. AN ENTIRE BOTTLE! Less than seven dolars! It's enough to last me for many years - including making this in bulk for parties. (if you want to ask for a pump, feel free. A friend of mine told me she asked when she bought the syrup, and they just gave it to her. A Starbucks pump is 1 tbs according to the interweb, so now you know.)

Step two: assemble drink. Pour about 12 oz of freshly pressed apple cider into a mug. (my second gallon of apple cider for the year is very acid-ey, so I also add about 2 tbs of water. If, however, you love the cider as is, please skip this step). Now add your Cinnamon Dulce Syrup (Starbucks says three pumps for the 12 oz. I add a little less... because you can always add more). Pop it in the microwave until it's the right amount of hot for you (2 minutes is perfect for me).

Now top with whipped cream (optional but yummy) or ice cream if it's a little warmer that day (again, optional, but why would you miss it?). And top that with some caramel sauce.

It is the perfect treat to reward yourself for raking leaves, walking the dog, or getting ready to put the laundry away. I deserve a treat for getting ready, don't I?

Cranberry Monte Cristo Sandwich

It's fall. For anyone who knows me, you will know that this is the goal of the entire year: get to fall. All the best things happen in fall: sweaters, hiking, jackets, fresh bread, Thanksgiving. It's the most wonderful time of the year. Don't get me wrong, Christmas is fun, but Fall is the season of magic.

As one of the many great things to happen this fall, is my invitation to join the HouseHold6 Cooking Club. For those of you less familiar with "the army," if your call-sign is 6, that means you are in charge. And since I am in charge of my Household, that's me. That could be you, too. Start demanding your spouse/children use it on the phone. Maybe it'll make your day.

As part of the cooking club, we have a monthly challenge! This month's challenge was:

Orange, brown and rust are the colors of Fall. Create a dish using these colors. You can only use one of the colors as a non food, ie a rust colored plate to hold the dish. You can incorporate other colors but these 3 colors have to be the dominant colors that you feature.

When I received this email, the first thing I thought was "cranberries are red, and red is a rusty color, and I want to eat cranberries." Follow that up by my love of the crisp browned edges of grilling sandwiches and the orangey color of a good Challah Bread, and we've got a color pallet. And even though I used Italian bread since the TN/KY area is low on Challah bread, it still worked out pretty famously. Here we go!

I love the Monte Cristo Sandwich. It is so many things that I love (french toast, grilled ham and cheese, jam) all put together into one delicious sandwich. And the thing that shocked me was how much I liked this sandwich when I put it together. I was all ready for "eeh, this is what I would change next time" and instead got "must stop eating long enough to take a picture of the sandwich" because it was that good.

Step the first: make a cranberry orange jam. If you're not up for this, just take some of the canned whole cranberry stuff and throw some orange zest in there. However, if you'd like to make a jam to put on this sandwich, toast (like I did this morning), baked chicken and anything else short of chocolate cake, it is easy, and requires almost no effort on your part. First just wash a bag of fresh cranberries (or take a bag out of the freezer), and put them in a pan with the zest and juice of one orange.

Add 3/4 to 1 cup of sugar (my orange was bi-tter, so I used a little more), and a cup of water, and 1/2 tsp of pumpkin pie spice (or 1/4 each cinnamin and nutmeg) and stick it on medium to boil away. After your initial stir, you really don't need to do much. Just let it simmer there for about 10 minutes on medium (until you stop hearing the cranberries pop). Turn the heat down and taste (this is where I added the rest of the sugar, since it was SUPER-tart, and I was looking for slightly-tart). Simmer on medium-low for another 5-10 minutes (with stirring) until sauce thickens a bit. Set aside to cool.

Step the second: prep the sandwiches. I like laying all of my bread on a tray and putting them together at the same time. On one side of the bread, I spread the cooled (or in my case "mostly cooled) cranberry jam of awesome.

On the other, make a mixture of mayo and mustard (I like to use spicy mustard, but Dijon would work well too)

Then layer cheese, turkey and ham... and another slice of cheese because it's tasty. Now put the two sides together, squish them together a little bit, and wrap tightly for 30 minutes-ish to let flavors combine, and the food stick together so you don't end up with half of your sandwich falling off.

As you can see... I have a picky eater in my family. He doesn't like "fancy food." So I also made this dish using regular, everyday, sandwich bread. If you are using regular, everyday, sandwich bread cut the crusts off before you wrap them. This is not because my picky eater is 3, but because it helps create a seal along the edges (which is helpful for not getting egg in the middle).

Step the third: french toast. Combine eggs, milk (I ended up using a small amount of heavy cream I had in my fridge) and some pumpkin pie spice (or cinnamon and nutmeg)...

look how pretty that nutmeg is when you use it fresh...

Anyway, just whisk those together just like you're making french toast in home ec. Take your sandwiches out of their little wraps-of-flavor and dip them in the egg mixture on both sides, and place them on a pre-heated and buttered grill or pan. Keep the temperature low (a little less than medium?) and cover so that the heat permiates the cheese and melts everything - just like making a grilled cheese sandwich. After 2-3 minutes, flip to the other side and do it again.

Step the fourth: eating. Cut sandwich on the bias, and sprinkle with powdered sugar (if you remember before you eat half of it, unlike i did.)

Voila! It's fall colors, it tastes like fall and Christmas thanks to the cranberries, and you have a new guilty pleasure. Because, really, it looks like a million bucks but is surprisingly easy to put together. Enjoy!

Cranberry Monte Cristo Sandwich

3 eggs

1/4 c milk or cream

1/2 tsp pumpkin pie spice

Powdered Sugar (optional)

For each sandwich:

2 slices challah (ideal) or Italian bread (or sandwich for picky eaters)

2 slices gouda (or swiss for picky eaters)

2 thin slices turkey

2 thin slices ham

Mayo/spicy mustard to taste

Cranberry orange jam to taste (recipe below)

Lay out bread, smearing mustard/mayo on one side, and cranberry orange jam on the other. Layer cheese, meat and cheese (so the cheese can "glue" the sandwich together on both sides). Put top on sandwiches, and smoosh them down lightly. (Cut off crusts if using sandwich bread to create a seal.) Wrap tightly and store for at least 30 minutes in refrigerator.

Combine eggs, milk and pumpkin pie spice in 8x8 baking dish or pie pan and wisk together. Dip both sides of rested sandwich in egg mixture and place on a medium-hot (buttered) grill. Tent or cover to ensure cheese melts, and cook 2-3 minutes on each side. Serve topped with powdered sugar (optional).

Cranberry Orange Jam

1 bag of freshly washed cranberries (frozen work well, too)

Zest and Juice of one orange

3/4 to 1 cup sugar

1/2 tsp pumpkin pie spice

1 cup water

Combine all ingredients in a saucepan and let sit, on medium, for about 10 minutes (or until the cranberries finish "popping"). Turn the heat down and stir regularly for another 5-10 minutes as the sauce thickens. Let cool.