Sunday, March 10, 2019

Weekend Round-Up



Hot Reuben Dip is like a deconstructed Reuben sandwich, all magnificently reborn into a baked ooey gooey, cheesy dip. You’ll love this hot appetizer and warning it's addictive!
Ingredients
  • 2 cups shredded Swiss cheese
  • 2 cups shredded corned beef
  • 1 pkg. 6 oz. lite cream cheese, softened
  • 1/3 cup Thousand Island dressing
  • 1 TB. Dijon mustard
  • 1/4 cup lite mayonnaise
  • Optional 1 small can sauerkraut, drained very well (place in strainer to press out liquid)
Directions:
  • Preheat oven to 400° degrees.
  • In a large bowl, beat all all ingredients until smooth. Transfer mixture to a serving dish that can be placed in the oven (a glass pie pan works well.)
  • Bake for about 20 to 30 minutes, or until dip is bubbling and nicely browned.
  • Serve with toasted cocktail size rye bread and/or Triscuit crackers.

Hot Reuben Appetizer 
Cook's Notes: Another take on the Reuben Dip. Easy and its cheesy goodness makes it just as addictive as the Reuben Dip when spread out on rye cocktail size bread. 
Ingredients:
  • rye or pumpernickel cocktail bread slices
  • 6 oz. deli corned beef chopped
  • 3 TB. green onion
  • 1 cup shredded Swiss cheese
  • 3 TB. mayonnaise or Miracle Whip
  • 3 TB.pickle relish, drained
  • 1 TB.Dijon mustard
  • optional 1/3 cup drained sauerkraut
Directions:
  • Preheat oven to 400 degrees.
  • Mix all ingredients and spread filling on bread slices and place on a cookie sheet.
  • Bake for 5-6 minutes until cheese is bubbly. Serve immediately.
If you are a fan of those wonderful creamy drinks called Grasshoppers then this recipe will be your lucky charm. This  dessert is for you. 
Grasshopper Pie
Cooks's Notes: I updated my Grasshopper Pie recipe recently for company. 

Ingredients:
  • 1/2 cup cold water
  • 1 package of unflavored gelatin
  • 24 Oreo cookies or Oreo Mint cookies crushed in a food processor
  • 2 TB. melted butter
  • 1/3 cup sugar
  • 4 egg whites
  • 4 egg yolks
  • 1/8 tsp. salt
  • 1 cup of whip cream- whipped
  • 1/3 cup creme de menthe liqueur
  • 1/4 cup cream de cocoa liqueur
Directions:
  • Use food processor to make cookie crust-crushing 10 cookies at a time.
  • Add 2 TB. melted butter and pat crumbs into a glass pie pan.
  • Put in freezer to chill while making rest of recipe.
  • Soften gelatin in a saucepan with 1/2 cup cold water-blend well and then add egg yolks, sugar and salt.
  • Whisk together and cook over low heat with a wooden spoon just ubti thick. Watch to make sure egg mixture doesn't congeal.
  • Remove from heat and whisk in liqueurs-pour into a bowl and put in refrigerator only for 15 minutes just to set.
  • Whip cream.
  • Beat egg whites and add a drop of green color (if the liqueur mixture not quite green enough).
  • Blend beaten egg whites and fold in whip cream and liqueur mixture (may need to whisk liqueur mixture to blend before adding to whip cream/egg white mixture) and pour into cookie crust.
  • Could add green sprinkles to top of pie or crushed cookie crumbs. Refrigerate until serving. After an hour place a sheet of wax paper across the top of pie until serving. 


2 comments:

  1. You always feature the most enticing recipes.

    ReplyDelete
  2. Thanks for sharing at the What's for Dinner Party. Hope your weekend is fantastic!

    ReplyDelete

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