Reuben Squares

 Reuben Squares

Cooking spray

2 (8 oz.) tubes refrigerated crescent rolls

1/2 lb. sliced deli corned beef

6 slices Swiss cheese

3/4 c. sauerkraut

2 T. melted butter

2 tsp. caraway seeds

1/2 c. Thousand Island dressing

Preheat the oven to 350 degrees.  Spray a small baking sheet with cooking spray.  Thoroughly drain the sauerkraut in a colander.

Unroll 1 tube of crescent roll dough onto the pan and pinch the seams together.  Bake for 10 minutes.

Layer the sliced corned beef, Swiss cheese and the sauerkraut on top of the partially baked crescent dough.  Top with the second tube of crescent roll dough and pinch the seams and the sides together.  Brush with the melted butter and sprinkle with the caraway seeds.

Bake until golden brown, about 30 minutes more.

Cut the baked Reubens into squares and serve with the Thousand Island dressing for dipping.

                                          

 

Irish Cream Brownie Dessert

Irish Cream Brownie Dessert

1 (16 oz.) fudge brownie mix
1/2 c. vegetable oil
1/4 c. Irish Cream liqueur
2 eggs
2 c. heavy whipping cream
1/2 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding
6 T. Irish Cream liqueur
2 (1.4 oz.) toffee candy bars, crushed

Heat oven to 350 degrees.  Grease the bottom of a 9" x 13" pan.  Stir the brownie mix, oil, liqueur and eggs with a spoon for about 50 strokes.  Spread the batter in the pan.  Bake at 350 degrees for 26 to 30 minutes.  Cool completely.
Beat the whipping cream, milk, pudding mix and 6 T. liqueur on high speed until soft peaks form.  Spread over cooled brownies.  Sprinkle with the crushed candy bars.  Cover and refrigerate for at least 2 hours.  Cut into squares.  Store in the refrigerator.

Colcannon Soup

 Colcannon Soup

1/2 lb. bacon

1 onion

2 leeks

3 cloves garlic

1/2 tsp. dried thyme

6 c. chicken broth

1/2 c. heavy cream

2 lb. potatoes

4 c. cabbage

Salt and pepper to taste

Shredded Irish Cheddar cheese

Cut the bacon slices into 1” pieces.  Dice the onion.  Slice the white and light green portion of the leeks.  Peel and cut the potatoes into bite sized pieces.  Shred the cabbage.

Cook the bacon in a Dutch oven until most of the fat is rendered off.  Remove the bacon from the pan and remove all but 2 tablespoons of the bacon drippings.

Add the onions and leeks to the Dutch oven and cool over medium heat until tender.  While the onions cook, chop the garlic.  Add the garlic and thyme to the onions and cook until fragrant.

Add the chicken broth, potatoes, cabbage, bacon and cream to the Dutch oven.  Bring to a boil then reduce to a simmer.  Simmer until the potatoes are tender.

Season with salt and pepper.  Serve topped with some shredded Irish Cheddar cheese.

                                           

Asian Nut and Pretzel Mix

 

Asian Nut and Pretzel Mix

Ingredients

• 1 c. miniature pretzels

• 1 c. whole wheat cereal squares

• 3/4 c. wasabi peas

• 2/3 c. unsalted roasted cashew halves

• 2 T. canola oil

• 1 T. toasted sesame oil

• 1 T. soy sauce

• 1 tsp. garlic powder

• 1/4 tsp. cayenne pepper

• 4 c. unsalted air-popped popcorn

Instructions

1. Preheat oven to 250 degrees.

2. Combine the pretzels, cereal, wasabi peas and cashew halves in a large bowl.

3. Combine the canola oil, sesame oil, soy sauce, garlic powder and cayenne in a small bowl, stirring with a whisk. Drizzle the oil mixture over the pretzel mixture; toss to coat. Add the popcorn; toss again.

4. Spread the popcorn mixture in a single layer on a rimmed baking sheet. Bake for 30 minutes, stirring halfway through.

Mexican Street Corn Dip

 

Mexican Street Corn Dip

Ingredients

• 16 oz. low fat cream cheese
• 1/2 c. sour cream
• 2 cloves garlic minced
• 2 T. hot sauce
• 2 c. shredded pepper jack cheese
• 2 c. frozen corn thawed
• 4 oz. Cojita cheese crumbled
• 1 jalapeño pepper finely diced
• 2 T. onion diced
• 1/2 c. chopped cilantro
• 1 lime juiced
• Tortilla chips

Instructions

• Preheat oven to 350 degrees.
• In a mixer, combine the cream cheese, sour cream, garlic, hot sauce, lime juice and 1 cup of the shredded cheese.  Mix until thoroughly combined.
• Add the remaining one cup cheese, the corn, cojita cheese, jalapeño, onion and cilantro to the mixture.  Spread the mixture into a baking dish.
• Bake for 20 minutes or until the cheese is hot and bubbly.  If desired, garnish with more cilantro and serve with tortilla chips.

Chili Rellano Puffs

 

Chili Rellano Puffs

Ingredients

• 6 eggs
• 2 4.5 oz. cans chopped green chilies
• 1 1/2 c. water
• 1/2 c. butter
• 1 c. flour
• 1/2 c. cornmeal
• 1 tsp. salt
• 3/4 c. shredded Monterey Jack cheese
• 3/4 c. shredded sharp Cheddar cheese

Instructions

• Heat the oven to 400 degrees. Spray 48 mini-muffin cups or 24 regular muffin cups with cooking spray. Beat the eggs in a small bowl and set aside. Drain the green chiles in a sieve and set aside. In a 3-quart saucepan, heat the water and butter over high heat to a full rolling boil. Remove from the heat. Stir in the flour, cornmeal and salt until the mixture forms a dough and all lumps have disappeared. Gradually stir in the beaten eggs until well blended. Stir in both cheeses and the chiles. Spoon the dough evenly into the sprayed muffin cups, filling each 3/4 full. Bake at 400 degrees for 25 - 29 minutes for the regular size muffins and 15 - 18 minutes for the mini-muffins, or until golden brown. Cool 2 minutes, remove from muffin cups. Serve warm.

Avocado Hummus Dip

 

Avocado Hummus Dip

Ingredients

• 2 avocados

• 1 15 oz. can chickpeas

• 2 T. lemon juice

• 1 1/2 T. tahini

• 1/2 c. olive oil

• 1/2 tsp. salt

• 1/8 tsp. ground pepper

Instructions

1. In a food processor, puree the chopped avocados, chickpeas, lemon juice, tahini, olive oil, salt and pepper. Serve drizzled with olive oil.

2. Serve with carrot sticks, celery sticks and/or pita chips.

3. You can also add 1 diced avocado or 1 finely chopped jalapeno when you serve this to add some texture.