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. 

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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.