#277 – Mini Monte Cristos & No-Bake Berry Cheesecake Bars

hosted by Laverne Diede & Rhonda Fitterer

Mini Monte Cristos

  • 8 slices of French bread about 1/3 inch thick
  • 1/3 cup seedless jam (blackberry or strawberry)
  • 4 slices of Muenster cheese, cut in half
  • 4 slices black forest ham
  • 1 egg
  • 1/2 cup milk
  • 4 Tbsps. butter
  • Powdered sugar
Arrange bread slices on work surface, spread about 1 teaspoon of jam on each slice. Top four slices of bread with folded half slices of cheese, the ham, then another folded slice of cheese. Top with remaining bread slices, jam side down. Crack egg in a pie plate; add milk. With a fork, beat up egg and milk to combine. Soak each side of sandwich, about 15-30 seconds per side, repeat until all sandwich are ready. Melt 2 tablespoons of butter in a large skillet over medium heat. Add sandwiches; cook until golden brown, about 2-3 minutes. Add remaining butter so skillet, flip sandwiches and cook remaining sides until golden brown. Dust sandwiches with powdered sugar.

No-Bake Berry Cheesecake Bars

  • 7 oz. graham crackers, broken into large piece
  • 1/2 cup toasted pecans
  • 1/4 tsp. salt
  • 1/3 cup canola oil
  • 2 8-oz. packages cream cheese, softened
  • 2 cups plain Greek yogurt
  • 2/3 cup powdered sugar
  • 1 tsp. lemon zest
  • 1 Tbsp. lemon juice
  • 5 cups fresh berries
Pulse graham crackers, pecans and salt in a food processor until finely ground. With the motor running, drizzle in oil, then pulse to combine. Press into a 9×13-inch baking dish. Add cream cheese, yogurt, powdered sugar, lemon zest, and lemon juice to the food processor. Puree until smooth, about one minute. Dollop the mixture over the crust, then gently spread into an even layer. Cover and refrigerate until cold, at least 2 hours and up to a day. Top with berries.


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