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!
  • 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)
  • 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. 
  • 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
  • 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. 

  • 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
  • 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. 


  1. You always feature the most enticing recipes.

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


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