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.

                                          

 

Ham and Cheese Croissant Bake

 Ham and Cheese Croissant Bake

6 day-old croissants

1/4 c. heavy cream

1 c. whole milk

1 tsp. dried thyme

3 large eggs

1 tsp. salt

1/2 tsp. freshly ground black pepper

8 thin slices ham

1/2 c. grated sharp cheddar cheese

1/2 c. grated Swiss cheese

Preheat the oven to 350 degrees.  Cut the croissants into 1 1/2” cubes.  Toast the croissants in the oven for a few minutes to dry them slightly.  Grease a 2 quart baking dish with butter or nonstick spray.  Set aside.

In a small bowl, whisk together the heavy cream, milk, thyme, eggs, salt and pepper.  Place the toasted croissant cubes in the baking dish then pour the egg mixture over them.  Cut the ham slices into 1 1/2” squares and spread among the croissant pieces.  Sprinkle the shredded cheeses over the top.

Cover the dish with foil, then bake for 35 minutes.  Uncover and bake until the croissants are golden brown on top, approximately 10 - 15 minutes.  Serve immediately.

                                                     

Lemon Raspberry Cheesecake Bars

 Lemon Raspberry Cheesecake Bars

1 1/2 c. graham cracker crumbs

1/3 c. sugar

6 T. butter

16 oz. cream cheese

1 lemon

1 1/4 c. sugar

1/4 c. sour cream

1/4 c. flour

1 1/2 tsp. vanilla

2 large eggs

1 can (12 oz.) raspberry filling

Line a 8” x 8” baking pan with parchment paper and set aside.  Set out the cream cheese to come to room temperature.   Zest the lemon and set aside.  Preheat the oven to 350 degrees.

Melt the butter.  Combine the graham cracker crumbs, sugar and melted butter together in a small bowl and stir.  Press into the baking pan to create the crust and bake for 8 minutes.  While the crust is cooling, beat together the cream cheese, lemon zest, sugar, sour cream, flour and vanilla.  Then beat in the eggs and pour the mixture into the pan.  Spoon the raspberry pie filling around the top of the cheesecake then use a knife to make swirl designs.

Bake at 350 degrees for 35 minutes.  Let cool completely before chilling in the refrigerator for 2 to 3 hours.  

Orange Cream Cheese Croissant Bake

 Orange Cream Cheese Croissant Bake

4 large croissants

1 c. orange marmalade

1 (8 oz.) package cream cheese

1/2 c. sugar

2 large eggs

1 c. whole milk

Zest from 1 orange

1/2 tsp. almond extract

Set out the cream cheese to bring it to room temperature.  Cut the croissants into 1” cubes.  Preheat the oven to 350 degrees.  Grease a 2 quart baking dish with butter or non-stick spray.  Zest the orange and set the zest aside.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.  Add the sugar and beat until fully incorporated, then add the eggs, milk, orange zest, and almond extract and again mix to combine.

Place the chopped croissants in a prepared baking dish and place dollops of marmalade among them.  Pour the cream cheese mixture over the croissants, then cover the dish tightly with foil.  

Bake for 35 minutes, then uncover and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 15 more minutes.  Let cool slightly before serving.