Who doesn't love a rueben sandwich. Here is a great, easy recipe for you next party. You might want to keep a little back for yourself for a snack. Or a lot. LOL
2 8oz. packages cream cheese, cubed
3 3/4 C. shredded Swiss cheese
1 14oz. can sauerkraut, rinsed and drained well
4 2oz. packages thinly sliced deli corned beef, chopped
1/2 C. Thousand Island salad dressing
Snack rye bread
In a crockpot, combine the first five ingredients. Cover and cook on low for 4 hours; stir to blend. Serve with snack rye bread.
Saturday, March 19, 2011
Chris' Pantry Mashed Potatoes
Chris smoked a London broil tonight and made the following batch of mashed potatoes. They were outstanding!
5 baking potatoes
1/2 tsp. truffle salt
fresh ground pepper
1/2 stick butter
dollop of sour cream
milk to moisten
3 roasted garlic cloves
1/4 C. shredded provolone cheese
Boil the potatoes until tender. Drain and add butter and cheese. Mash when the butter and cheese melt. Then add the milk, sour cream, salt, pepper, and garlic.
5 baking potatoes
1/2 tsp. truffle salt
fresh ground pepper
1/2 stick butter
dollop of sour cream
milk to moisten
3 roasted garlic cloves
1/4 C. shredded provolone cheese
Boil the potatoes until tender. Drain and add butter and cheese. Mash when the butter and cheese melt. Then add the milk, sour cream, salt, pepper, and garlic.
Slow Roasted Tomato Pasta
This looks like something that I can make when tomatoes are in high season. I am counting the hours! The magazine I found it in suggests pairing it with chianti. Chianti is a little thick for me; maybe I'll toss a little in the sauce and drink a zinfindel or a shiraz.
3 lbs. plum tomatoes; cored and halved lengthwise
1/4 C. extra virgin olive oil
2 1/4 tsp. kosher salt. divided
1/4 tsp. black pepper
6 whole peeled garlic cloves
1/4 tsp. crushed red pepper
12 oz. uncooked fettucine
3/4 C. shaved fresh Parmigiano-Reggiano cheese
3 tbsp. torn fresh basil
Preheat oven to 225 degrees.
Place tomatoes on a jelly roll pan; sprinkle with 2 tbsp. oil, 3/4 tsp. salt and black pepper. Bake for 4 hours.
Heat a large skillet over low heat. Add 2 tbsp. oil and garlic; cook 10 minutes, stirring occasionally. Remove garlic, and chop. Combine garlic, tomatoes and red pepper in pan.
Cook pasta in boiling water with 1 1/2 tsp. salt for 8 minutes or until almost al dente. Drain pasta, reserving 3/4 C. cooking liquid. Increase heat to medium high under tomato mixture and stir in reserved cooking liquid. Bring to a boil. Cook 3 minutes. Add pasta; cook 1 minute, tossing to combine. Remove from heat; sprinkle with cheese and basil and serve.
3 lbs. plum tomatoes; cored and halved lengthwise
1/4 C. extra virgin olive oil
2 1/4 tsp. kosher salt. divided
1/4 tsp. black pepper
6 whole peeled garlic cloves
1/4 tsp. crushed red pepper
12 oz. uncooked fettucine
3/4 C. shaved fresh Parmigiano-Reggiano cheese
3 tbsp. torn fresh basil
Preheat oven to 225 degrees.
Place tomatoes on a jelly roll pan; sprinkle with 2 tbsp. oil, 3/4 tsp. salt and black pepper. Bake for 4 hours.
Heat a large skillet over low heat. Add 2 tbsp. oil and garlic; cook 10 minutes, stirring occasionally. Remove garlic, and chop. Combine garlic, tomatoes and red pepper in pan.
Cook pasta in boiling water with 1 1/2 tsp. salt for 8 minutes or until almost al dente. Drain pasta, reserving 3/4 C. cooking liquid. Increase heat to medium high under tomato mixture and stir in reserved cooking liquid. Bring to a boil. Cook 3 minutes. Add pasta; cook 1 minute, tossing to combine. Remove from heat; sprinkle with cheese and basil and serve.
Monday, March 14, 2011
Frosted Cashew Cookies
I LOVE cashews. I am sincerely hoping I won't eat them all before these cookies get made. I may try these for the little boys birthday party that is coming up. Or maybe I'll bake some and take them to the office...maybe I'll do both. You can never have too many cashews floating around!
2 C. buttermilk baking mix
1 C. packed brown sugar
1/3 C. sour cream
1/4 C. butter softened
1 egg
1/2 tsp. vanilla
1 1/2 C. salted cahews, halved
Heat oven to 350 degrees. Line several baking sheets with parchment paper.
In a large bowl, beat baking mix, brown sugar, sour cream, 1/4 C. butter, egg and 1/2 tsp. vanilla at medium speed until blended. Stir in cashews. Drop by rounded teaspoonfulls about 2 inches apart on baking sheets.
Bake 12 to 15 minutes or until no indentation remains when touched. Cool 1 minute; remove from baking sheet. Cool completely on wire rack. Top with frosting, recipe below.
1/3 C. butter
2 C. powdered sugar
1 1/2 tsp. vanilla
2 tbsp. milk
Melt 1/3 C. butter in saucepan over medium heat until brown; cool. Stir in powdered sugar, 1 1/2 tsp. vanilla and milk. Beat at medium speed until frosting is smooth. Spread frosting over cooled cookies.
2 C. buttermilk baking mix
1 C. packed brown sugar
1/3 C. sour cream
1/4 C. butter softened
1 egg
1/2 tsp. vanilla
1 1/2 C. salted cahews, halved
Heat oven to 350 degrees. Line several baking sheets with parchment paper.
In a large bowl, beat baking mix, brown sugar, sour cream, 1/4 C. butter, egg and 1/2 tsp. vanilla at medium speed until blended. Stir in cashews. Drop by rounded teaspoonfulls about 2 inches apart on baking sheets.
Bake 12 to 15 minutes or until no indentation remains when touched. Cool 1 minute; remove from baking sheet. Cool completely on wire rack. Top with frosting, recipe below.
1/3 C. butter
2 C. powdered sugar
1 1/2 tsp. vanilla
2 tbsp. milk
Melt 1/3 C. butter in saucepan over medium heat until brown; cool. Stir in powdered sugar, 1 1/2 tsp. vanilla and milk. Beat at medium speed until frosting is smooth. Spread frosting over cooled cookies.
Toffee Chocolate Chip Cookies
I have a candidate for my Christmas baking list. Of course, I will most likely make them before then. I need to make sure they are OK, right? I don't want to give bad cookies as gifts, right?
3 C. old fashioned or quick cooking oats
3 C. all purpose flour
2 tbsp. baking powder
1 tsp. salt
3/4 C. butter, softened
2 C. sugar
2 C. packed brown sugar
4 eggs
2 tsp. vanilla
2 C. semisweet chocolate chips
1 C. toffee chips
! C. chopped pecans, toasted
Heat oven to 350 degrees. Line several baking sheets with parchment paper.
Place oats in food processor; pulse until finely ground. Set aside.
In a large bowl, combine flour, baking powder, baking soda and salt; set aside.
In another large bowl, beat butter, sugar, brown sugar, eggs and vanilla at medium speed for 2 minutes. Add flour mixture; mix until blended. Stir in pulverized oats, chocolate chips, toffee chips and pecans.
Drop by rounded teaspoonfuls about 2 inches apart on baking sheets. Bake 6 to 8 minutes or until brown. Cool on wire rack.
3 C. old fashioned or quick cooking oats
3 C. all purpose flour
2 tbsp. baking powder
1 tsp. salt
3/4 C. butter, softened
2 C. sugar
2 C. packed brown sugar
4 eggs
2 tsp. vanilla
2 C. semisweet chocolate chips
1 C. toffee chips
! C. chopped pecans, toasted
Heat oven to 350 degrees. Line several baking sheets with parchment paper.
Place oats in food processor; pulse until finely ground. Set aside.
In a large bowl, combine flour, baking powder, baking soda and salt; set aside.
In another large bowl, beat butter, sugar, brown sugar, eggs and vanilla at medium speed for 2 minutes. Add flour mixture; mix until blended. Stir in pulverized oats, chocolate chips, toffee chips and pecans.
Drop by rounded teaspoonfuls about 2 inches apart on baking sheets. Bake 6 to 8 minutes or until brown. Cool on wire rack.
Melt In Your Mouth Blueberry Cake
Here is a recipe that will be very popular this summer...you know, the peak of blueberry season. I was eating some fresh blueberries last week and no offense to the nice people of Chile but they aren't the same as Michigan blueberries...not even in the ballpark.
2 eggs, separated
1 C. plus 2 tbsp. sugar
1/2 C. butter
1/2 tsp. salt
1 tsp. vanilla
1 1/2 C all purpose flour
1 tsp. baking powder
1/3 C. milk
1 1/2 C. blueberries, dusted with flour
1 tsp. cinnamon
Heat oven to 350 degrees. Spray 8 inch square pan with nonstick cooking spray.
In a large bowl, beat egg whites at medium speed until foamy; beat in 1/4 C of the sugar. Continue beating until stiff peaks form.
In another large bowl, beat butter, salt, vanilla, 3/4 C. sugar and egg yolks until light and creamy.
In another bowl, sift together flour and baking powder. Stir gradually into batter, alternating with milk. Fold in egg whites and blueberries. Spoon into pan. Combine remaining 2 tbsp. sugar and cinnamon; sprinkle over batter.
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.
2 eggs, separated
1 C. plus 2 tbsp. sugar
1/2 C. butter
1/2 tsp. salt
1 tsp. vanilla
1 1/2 C all purpose flour
1 tsp. baking powder
1/3 C. milk
1 1/2 C. blueberries, dusted with flour
1 tsp. cinnamon
Heat oven to 350 degrees. Spray 8 inch square pan with nonstick cooking spray.
In a large bowl, beat egg whites at medium speed until foamy; beat in 1/4 C of the sugar. Continue beating until stiff peaks form.
In another large bowl, beat butter, salt, vanilla, 3/4 C. sugar and egg yolks until light and creamy.
In another bowl, sift together flour and baking powder. Stir gradually into batter, alternating with milk. Fold in egg whites and blueberries. Spoon into pan. Combine remaining 2 tbsp. sugar and cinnamon; sprinkle over batter.
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.
Honey Nut Pound Cake
I just got a cool dessert cookbook so my guess is you're going to see a bunch of new dessert recipes. Apparently I am going to need to keep up the regular workouts as well so I can try all of these new recipes!
1/2 C. butter softened
1 C. packed brown sugar
2 eggs
2 tbsp. honey
1 1/2 C. cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 C. buttermilk
2 tsp. vanilla
1 C. coarsely chopped pecans
Heat oven to 350 degrees. Spray 9x5 inch loaf pan with nonstick cooking spray.
In a large bowl, beat butter and sugar at medium high speed until fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Stir in honey.
In a large bowl, sift together flour, baking powder, and baing soda. Gradually add and stir in flour mixture to sugar mixture alternately with buttermilk; ending with buttermilk. Stir in vanilla. fold 3/4 C. of the chopped pecans into batter Spoon batter into pan. Sprinkle remaining pecans on top.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Store in the refrigerator.
1/2 C. butter softened
1 C. packed brown sugar
2 eggs
2 tbsp. honey
1 1/2 C. cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 C. buttermilk
2 tsp. vanilla
1 C. coarsely chopped pecans
Heat oven to 350 degrees. Spray 9x5 inch loaf pan with nonstick cooking spray.
In a large bowl, beat butter and sugar at medium high speed until fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Stir in honey.
In a large bowl, sift together flour, baking powder, and baing soda. Gradually add and stir in flour mixture to sugar mixture alternately with buttermilk; ending with buttermilk. Stir in vanilla. fold 3/4 C. of the chopped pecans into batter Spoon batter into pan. Sprinkle remaining pecans on top.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Store in the refrigerator.
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