Tempura Monte Cristos

It was my Mom's Birthday and I know that one of her favorite things are Monte Cristo sandwiches. They are kind of a novelty and I've only seen a handful of restaurants that offer them. They are usually served as a brunch item. I decided that would be the perfect thing I could make for her on her birthday and it was! The whole family enjoyed them (including a 12 year old). Of course, when you see how they're made, it's no surprise they were a hit. (They're super easy too. Shh. Don't tell.)

Monte Cristo

• 2 slices sweet Hawaiian bread per sandwich
• 2-3 slices Honey roasted Ham per sandwich
• 2-3 slices Smoked turkey per sandwich
• 1 slice Gouda per sandwich(or Swiss which is the traditional way)
• 1 slice American Cheese per sandwich(also not traditional)
• Mayonnaise
• Blackberry Jelly(or Raspberry, traditionally speaking)
• Store bought Tempura Mix(found in the International section)
• Vegetable Oil(for frying)

Let bread sit out a little while so that it hardens a little bit, or you can toast it a little. Assemble the Sandwich by spreading Mayo on one slice and Jelly on the other slice. The layering will look like this:
bread-turkey-ham-cheese-cheese-ham-turkey-bread

Assemble sandwiches and then cut the crusts off to help seal the sandwich. Then, wrap each sandwich individually in plastic wrap and put in fridge for 30 minutes up to 6 hours. When ready to cook, take sandwiches out of the fridge and cut in half lengthwise. Prepare tempura batter as directed on the box and dip each half into mixture coating all sides of the sandwich. Put in oil and fry on both sides until the batter is a light golden color. Place on paper towel to dry. Sprinkle with powdered sugar immediately and serve. For condiments, offer jelly or maple syrup. On the side, I served it with a Strawberry and Grapefruit Salad with Vanilla Dressing. Oh Yeah.

Hole in the Wall

I remember being in my grandma's kitchen in the evening. I wanted a snack and she made me a Hole in the Wall, and then another, and then another. Ever since I have been old enough to make them myself, they have been a "go-to" dish. My husband is so glad he has been introduced to this delicacy, and most people haven't had one unless their own grandmothers have made them for them, which is a shame. I have taken it upon myself to educate and enlighten my friends and family to this great tradition. With minimal effort, this dish always tends to hit the spot.

For Starters:

Good bread, eggs, butter and salt. (who doesn't have these laying around?)

So, you butter the bread on both sides...

Then, heat a frying pan on medium heat and while the pan is heating up, cut a hole out of the middle of the bread with whatever you feel like, I use a spoon. At this point, my grandma would let us eat the holes, but you can save them and toast them in the pan.

Put the bread in a heated pan and let it toast for a few seconds, then crack an egg into the center of the bread. Let it cook for a couple more seconds. I like to stab the yolk in the center, but to each his own.

This is the secret trick for my Hole in the Walls. Before the egg has completely cooked on the underside, flip the bread up just a little so that the egg gets on the bread underneath and spreads out a little, but not too much. Make sure it doesn't ooze past the crust of the bread. You want to keep the whole egg under the bread. Once it looks sufficiently toasted underneath, give it a flip!

Push down on the bread with the spatula, this will ensure that it gets all nice and toasty. While it is toasting up, be sure to salt, salt, and salt it up. This is what makes it especially midnight snackable.

And there it is ladies and gentleman

Yummy til the (regretfully) last bite!

The best Caramel Apples

Directions:
Unwrap 1 bag of Kraft Caramels, put in saucepan with 2 T. water and melt on med-low heat, stirring constantly. Meanwhile heat up milk chocolate in the microwave (I used about 1/2 cup milk choc. chips). Dip apples in caramel (use a spoon if you need to) and then dip in milk chocolate. Sprinkle cinnamon/sugar mixture over entire apple. Place on buttered wax paper and refrigerate 1 hour. Take apples out at least 15 minutes prior to eating (to let them sort of thaw).