Reuben Pinwheels

6 oz. cream cheese

1/3 c. 1000 Island Dressing

1/2 c. sauerkraut 

8 oz. shredded Swiss cheese 

12 oz. thinly sliced deli corned beef

8 flour tortillas (9 inch)

Set out the cream cheese to bring to room temperature. Drain the sauerkraut in a colander.

Combine the cream cheese and 1000 Island salad dressing. Spread this mixture on each one of the tortillas. Top cream cheese mixture with sauerkraut, shredded cheese, and corn beef. Roll up tightly and wrap in cling wrap.  Refrigerate for at least one hour then slice and serve.

                                    

Spicy Asian Noodles with Chicken

 

Spicy Asian Noodles with Chicken

Ingredients

• 1 T. canola oil
• 1/2 c. chopped green onion
• 1 T. grated peeled fresh ginger
• 2 garlic cloves minced
• 2 c. chopped roasted skinless, boneless chicken breasts
• 1/4 c. chopped fresh cilantro
• 2 T. rice vinegar
• 2 T. hoisin sauce
• 2 tsp. sambal oelek
• 1 pkg. (6.75 oz.) thin rice noodles
• 2 T. chopped dry-roasted peanuts
• 1 T. dark sesame oil
• 3 T. soy sauce

Instructions

• Heat canola oil in a large skillet over medium-high heat.  Add the onion, garlic and ginger.  Cook for 1 minute.  Add the chicken, cilantro, rice vinegar, hoisin sauce, sambal oelek, soy sauce and dark sesame oil.  Keep warm over low heat.
• Cook the noodles according to package directions.  Drain and add to the skillet.  Toss to combine.  Sprinkle with peanuts and serve.

Healthy Chili

 Healthy Chili

Healthy Chili

Healthy Chili

Ingredients

• 10 oz. ground turkey
• 2 T. olive oil
• 1 medium onion diced
• 4 stalks celery diced
• 1 green bell peppers diced
• 2 (28 oz.) cans diced tomatoes
• 2 medium zucchini diced
• 1 (15 oz.) can black beans rinsed and drained
• 2 (15 oz.) cans beef broth
• 2 T. chili powder
• Salt and pepper to taste

Instructions

• Put the olive oil in a Dutch oven and heat over medium-high heat. Add the turkey and sauté until browned. Add the diced onion, celery and green pepper. Stir until the vegetables are softened.
• Add the tomatoes, zucchini, beans, broth and chili powder. Bring to a simmer over medium heat. Add salt and pepper to taste. Simmer for 30 minutes.

Black Forest Ice Cream Pie

 

Black Forest Ice Cream Pie

Ingredients

• 2 oz. semi-sweet chocolate
• 2 oz. bittersweet chocolate
• 3 c. vanilla ice cream
• 2 jars (8 oz.) maraschino cherries without stems
• 1 ready-to-fill chocolate crumb crust

Instructions

• Line a cookie sheet with wax paper. Melt the semi-sweet chocolate and the bittersweet chocolate over low heat. Spread the melted chocolate on the lined cookie sheet. Place in the freezer until hard. 
• Slightly soften the ice cream. Scrape the ice cream into a bowl. Drain the cherries and cut in half.  Break the chocolate into small pieces.  Add the cherries and chocolate to the ice cream. Spoon the mixture into the chocolate crust. Cover the pie and freeze at least 6 hours until very firm. 
• For an adult version, soak the cherries in 2 T. creme de cassis (cherry liquor) before adding to the ice cream.

Sausage Dip

  Sausage Dip

1 lb. spicy pork sausage

1/2 tsp. red pepper flakes

1 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/2 c. mayonnaise

1 c. sour cream

1/4 c. shredded Parmesan cheese

Preheat the oven to 350 degrees.

Brown the sausage.  drain thoroughly.  In a medium bowl, mix the sausage with red pepper flakes, dried thyme, black pepper and salt.  Add the mayonnaise, sour cream and shredded Parmesan cheese to the sausage mixture.  Put in a casserole dish.  Bake at 350 degrees for 25 minutes until bubbly.  Serve with woven wheat crackers.

Be sure to use shredded Parmesan cheese.  Grated cheese will make the dip too dry.

Chili Con Carne

 

Chili Con Carne

Ingredients

• 3 T. vegetable oil

• 1 1/2 lb. ground beef

• 2 c. chopped onion

• 1 c. chopped green pepper

• 4 tsp. minced garlic

• 2 T. chili powder

• 1 tsp. paprika

• 1 tsp. garlic powder

• 1 tsp. salt

• 1 tsp. freshly ground black pepper

• 2 tsp. ground cumin

• 1 tsp. dried oregano

• 1/2 tsp. cayenne powder

• 2 15 oz. cans crushed tomatoes

• 3 T. tomato paste

• 1 tsp. sugar

• 2 c. water

Instructions

1. Heat the oil in a large heavy pot. Add the meat. Cook until brown. Add the onion, green pepper, garlic, chili powder, paprika, garlic powder, salt, pepper, cumin, oregano and cayenne. Cook until soft. Add the canned tomatoes, tomato paste, sugar and water. Bring to a boil. Lower the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Notes

This is a great chili recipe to use for chili dogs or Frito pies also.

Sauerkraut with Gin and Caraway

Sauerkraut with Gin and Caraway

2 pounds of jarred or canned sauerkraut
1 1/2 c. dry gin
1 tsp. caraway seeds
1/4 c. butter

Thoroughly drain the sauerkraut in a colander.  Combine the sauerkraut, gin and caraway seeds in a large saucepan.  Bring to a simmer over medium heat.  Reduce the heat to medium-low and simmer, uncovered, until the gin is reduced about 30 minutes.  Stir occasionally.  Cut the butter into small cubes and add to the sauerkraut.  Stir until the butter melts.  Serve warm.

I promise you will never look at sauerkraut the same way again!
Serve with polish sausage and mashed potatoes, use in a Reuben or serve as a side dish.

Sausage Hashbrown Breakfast Casserole

 

Sausage Hashbrown Casserole

Ingredients

• 1 pound ground pork sausage
• 5 whole eggs lightly beaten
• 1 medium onion finely chopped
• 1/2 c. milk
• 4 oz. shredded cheddar cheese
• 1 16 oz. pkg. frozen shredded hash brown potatoes
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

• Preheat the oven to 350 degrees.
• Brown the sausage in a large skillet over medium-high heat, stirring and breaking up the sausage. Drain then put into a large bowl.
• Add the eggs, onion, hash browns, milk, cheese, salt and pepper to the sausage, stirring until combined. Pour the mixture into a 9" x 13" baking dish. Bake 1 hour.

Spiced Cookie Bark

Spiced Cookie Bark

1 c. flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3/4 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1/4 tsp. rum extract
3 T. coarse sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Optional:
1/4 c. white chocolate chips

Heat oven to 375 degrees.  Line a 15"x10"x1" baking pan with aluminum foil, extending the foil over the ends; spray the foil lightly with non-stick cooking spray.
Combine flour, baking powder, 1/2 tsp. cinnamon, salt and 1/4 tsp. nutmeg in a bowl; set aside.
Combine sugar, melted butter, vanilla and rum extract in another bowl; stir until well mixed.  Add the flour mixture to the sugar mixture; stir until combined.  Press the dough evenly into the prepared pan.
Combine the coarse sugar, 1/4 tsp. ground cinnamon and 1/4 tsp. ground nutmeg in a small bowl.  Sprinkle over the dough.
Bake 10-12 minutes or until the edges are light golden brown.  Cool in the pan for 5 minutes.  Remove from the pan to a cooling rack, using the foil ends.  Cool completely.
Break the bark into pieces.  Store in an air-tight container.
Optional: melt the white chocolate and drizzle over the cooled cookie bark.  Let the chocolate set before breaking into pieces.

Pecan Pie Brownies

Pecan Pie Brownies

1 family-size box brownie mix

1 c. granulated sugar

1 1/2 c. corn syrup

4 eggs

1/4 c. unsalted butter

1/2 tsp. vanilla extract

2 c. chopped pecans

Preheat the oven to 350 degrees.  Grease a 9” x 13” pan.  Melt the butter.

Prepare the brownie batter mix according to package instructions and pour into the prepared pan.  Bake for 20 minutes.

In a bowl, mix sugar, corn syrup, eggs, melted butter and vanilla.  Mix until thoroughly combined then add the chopped pecans.  Pour the pecan mixture over the cooked brownies and spread evenly.  Return the pan to the oven and bake for an additional 25-35 minutes until set but slightly jiggly in the center.  Let cool completely before cutting into squares.

                                               

Caramelized Onion Vegetable Soup

 Caramelized Onion Vegetable Soup

2 T. olive oil

1 very large or 2 medium onions

2 tsp. salt

4 cloves garlic

8 c. vegetable stock

1 (15 oz.) can diced tomatoes

1 (15.5 oz.) can great northern beans

2 large russet potatoes

3 carrots

2 stalks celery

2 c. fresh green beans

1 1/2 T. dried Italian seasoning

1/2 tsp. black pepper

1 c. frozen peas

Cut the onion in half, peel then cut into slices.  Heat the olive oil in a large stock pot over medium-high heat.  Add the onions and 1/2 tsp. salt.  Cook for 2 minutes then reduce the heat to medium low and continues cooking for 20-30 minutes until very soft and light brown in color.

Peel the garlic cloves and mince.  Set aside.  Drain and rinse the great northern beans and set aside.  Peel the potatoes and carrots and cut into 1-inch pieces.  Clean the celery and cut into 1/2 inch slices.  Cut the ends of the green beans and cut into 1-inch pieces.  Set all the cut vegetables aside.

After the onions have caramelized, add the minced garlic and cook for 2 minutes.  Pour the vegetable stock into the pot slowly and stir to get any brown bits off the bottom of the pot.  Stir in the tomatoes, the rinsed great northern beans, the potatoes, carrots, celery and green beans.  Add the Italian seasoning and the black pepper and the remaining 1 1/2 tsp. salt.  Bring the mixture to a slow boil the reduce to a simmer.  Allow to simmer uncovered for 25-30 minutes.  Add the frozen peas and continue cooking for another 15 minutes.

Taste test to make sure the vegetables are all cooked and adjust salt and pepper if needed.  

Ladle into bowls and serve.