Reubens!

Happy St. Patrick's Day!

This was the first time I've ever made anything special for St. Patty's Day. I've never been huge on the whole corned beef/cabbage/sauerkraut thing but I saw a picture for this Reuben recipe and my mouth was watering and thought this would be a great time to be open minded about try this recipe. Yup that's right, I may like to try new things but there are some things I have a hard time being open minded about, such as sauerkraut. There's just something about it that makes me wrinkle my nose up at the site of it (and I'm even doing it as I write about it too!).

But I have to say this slow cooked sandwich was pretty darn delicious. The corned beef was so juicy and flavorful and the Swiss cheese is a perfect compliment. I just wished I would have used a thicker rye bread because that sauerkraut can sure make the bread soggy. Here's a tip when putting your sandwich together, don't but the sauerkraut on the bottom! Put it on top of everything so the juice has to make its way thru the corned beef, cheese and dressing barrier before finding the bottom piece of bread that will soak it up!





Slow Cooker Reuben Sandwiches

• 1 package (2 pounds) refrigerated sauerkraut
• 1 package (2 to 3 pounds) corned beef brisket
• 1 cup Thousand Island dressing
• 16 slices pumpernickel rye bread, toasted
• 8 slices (1 ounce each) Swiss cheese

Directions:

1. Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
2. Cover and cook on Low heat setting 9 to 11 hours.
3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Chocolate + Mint

You know how I love things semi-homemade....this is a great recipe to add to the list. As there's not a whole lot you have to add to the brownie box mix! Plus chocolate and mint go great together. I made these for our St. Patty's Day celebration at work.

Okay so I stole the picture, mine didn't turn out this beautiful looking but they were still delicious :)

Mint-Chocolate Brownies
Source: Betty Crocker


Brownies

• 1 box Supreme Premium brownie mix
• water, oil, and oil called for on brownie mix box
• 1 cup mint-flavored chocolate chips
• 2/3 cup chopped pecans, optional

Mint Frosting

• 1 cup vanilla frosting (from 16oz container)
• 1/4 tsp mint extract
• green food coloring, if desired

Chocolate Glaze

• reserved mint-flavored chocolate ships
• 4 tsp butter
• 4 tsp corn syrup
• 1-2 tsp hot water

Directions:

1. Heat oven to 350F degrees. Grease bottom of 9-inch square pan (I used a 9x13). make brownie batter as directed on box, stir in pecans and 2/3 cups of the mint chocolate chips, reserve remaining chocolate chips for glaze. Spread batter in pan.


2. Bake as directed on box mix, depending what size pan you use. Cool completely, about 1 1/2 hours.


3. In a small bowl, stir frosting ingredients using spoon until well blended (I used the entire can of frosting since I used a bigger pan). Spread frosting over brownies.


4. In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is then enough to drizzle. Let cool about 5-10 minutes to thicken up a bit. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. Cut and serve!

Quesa - Dillas

Okay so what's what my husband calls them and it's obviously beginning to rub off! This was one of the fastest meals to throw together, it seriously took a total of 15 minutes to get all of them make and sit down to eat. Who doesn't love a quick dinner?! And on top of that, their good too :)

Chicken-Chile Qusesadillas
Source: Betty Crocker

• 1 pkg flour tortillas for burritos (8 tortillas)
• 2 cups finely shredded Mexican cheese blend
• 2 cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
• 1 can (4.5 oz) chopped green chiles
• 1/4 cup sliced green onions (4 medium)
• 2 Tbsp butter, melted
• 1 cup salsa

Directions:

1. Top one half of each tortilla with cheese, chicken, green chiles and onions. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.


2. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa.

Tip: Once you cook a filled quesadilla in the skillet, transfer it to a cookie sheet in a 300F degree oven while you cook the remaining quesadillas to keep warm.

BBQ Pizza

I finally made homemade pizza dough! Yea! Okay I admit I made this a few weeks ago I've just never got a chance to post it. Although I will experience with other recipes I went with this one since it was easy.



Pizza Dough

Makes: 2 thin-crust or pan pizzas, 8 mini pizzas or 2 calzones

• 2 1/2 to 3 cups all-purpose flour
• 1 pkg active dry yeast
• 1/2 tsp salt
• 1 cup warm water (120F or 130F)
• 2 Tbsp cooking oil or olive oil

1. In a large mixing bowl combine 1 1/4 cups of the four, the yeast, ans salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the raining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth ans elastic (6-8 minutes total). Divide dough in half. Cover; let rest for 10 minutes. I made 2 12 inch pizzas. I used half the dough one night for the pizza below and saved the other half in the refrigerator to make a regular pepperoni pizza a few days later. You can also freeze the other half of the dough for another time.
   
   

BBQ Chicken Pizza

• 2 Tbsp olive oil
• 1/2 red onion
• 1 jalapeno, chopped
• salt and pepper
• 1 clove garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 cup ketchup
• 1/4 cup yellow mustard
• 2 Tbsp Worcestershire sauce
• 2/3 cup brown sugar
• 1 Tbsp white vinegar
• 1 rotisserie chicken, skin discarded, meat removed and chopped
• 1/2 cup cheddar cheese
• 1/4 cup shredded Parmesan
• 1/2 cup mozzarella cheese
  

1. Preheat over to 425F degrees. Prepare pizza dough above, roll out dough for one pizza into a 13 inch circle. Build up edges slightly; prick dough with fork. Bake about 10 minutes or until lightly brown.
2. In a pot over medium heat add the olive oil, onions, jalapenos, salt and pepper. Cook, stirring, until the onions are tender, about 10 minutes. Add the garlic, paprika, thyme, and oregano, then stir well and cook until fragrant. Add the ketchup, mustard Worcestershire sauce, brown sugar and vinegar.
3. Raise the heat to medium-high and simmer, while rapidly stirring, until everything is blended and smooth. Lower the heat to a simmer and add the chopped chicken. Stir to coat the chicken, then remove from the heat and let cool slightly.
4. Leaving a 1-inch border pour the BBQ chicken and sauce evenly over the crust. Top with cheddar, Parmesan and mozzarella. Bake about 10 minutes more or until bubbly and cheese is melted.
   
   

One Great American Recipe!

Who doesn't love getting a Cookie Cake from the Great American Cookie Company. Dave gets one every year for his birthday since he's not a huge fan of cake. I'm okay with that since they are so good!

I've always wondered how they get their cookie so soft and delicious, and evenly cooked. I've tried in the past to make them with just a regular chocolate chip cookie recipe, as I'm sure many of you have as well, put it's just not the same! It doesn't turn out soft and chewy, and it's usually never evenly cooked (done in the middle but crispy around the edge). So I tied looking around for a similar recipe as we all know you can find them on the Internet now. I found a semi-homemade recipe, which just means less work ;)


Great American Cookie Company Big Cookie Recipe

Depending how big you want to make your cookie, all you need THREE ingredients!! Pre-made Chocolate Chip cookie dough, light corn syrup and canned frosting.

The formula: For every roll of cookie dough (16.5 ounce size), you add 1/4 cup of light corn syrup.

I made mine on Valentines Day for just Dave and I, so I just went for a small cookie in a 9x9 pan and only used one roll of cookie dough.

Mix cookie dough and corn syrup together with stand or hand mixer until smooth.

Pour into greased pan.

Pat it out to fit the pan with your hand. Wet your hand and this will be a breeze! Keep wetting your hand, don’t worry about getting water on top of the dough as it will evaporate in no time once you stick it in the oven!

Bake at 325 for 30-45 minutes, depending on the size of cookie you are making. If a little cooks up onto the sides, I just trim it off with a pizza cutter. Mine baked up really puffy at first but went back down, hence the need for the pizza cutter to trim the edges.

Duncan Hines Classic Chocolate is right on the money for what the Great American Cookie Company uses. I added pink sugar crystal sprinkles on just the lettering for Valentines Day ;)

Crock Pot Success

I found this recipe on another blog and have to admit at first wasn't interested in it after reading the ingredients, let alone the title - Salsa Chicken - mixing salsa and cream of chicken soup!?! Apparently after review that's most people's first reaction but it has rave reviews. So I decided to go for it since it sounded easy, I had all the ingredients (plus some), and who doesn't love a crock pot meal.

At first it may not look appetizing (see photo 3), but let me assure you it is creamy and delicious! I was shockingly surprised as how moist and flavorful the chicken was and how easily it just fell apart with a fork to shred it. I added onions, mushrooms and black beans to mine since they were on hand and I wanted to use them before they started to turn bad. I served this over rice one night and with tortilla chips as my leftover lunch. It would be fabulous as an enchilada filling. Definitely a keeper!

Crockpot Salsa Chicken
Source: Cooking For Fun blog

• 4 boneless, skinless chicken breasts
• 1 cup salsa-Fresh
• 1 package taco seasoning
• 1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
• 1/2 cup reduced fat sour cream
  
  

  
  Add chicken to slow cooker. Sprinkle taco seasoning over chicken.
  

Mix salsa and soup (this was the part that looked a little iffy, but persevere! Its well worth it!); pour over chicken. Cook on low for 6 to 8 hours.

Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas. You can ever top with cheese or serve with tortilla chips too.

Note: Don't forget the sour cream, it's a game changer, I swear! I forgot to add it at first, it was still good but once I added the sour cream it was so much better!!!

A Valentines Brunch

Looking for the perfect Valentines Brunch to make for your special someone?

Look no further because I found it! I don't remember where I found this recipe last year (I think from Food Network) but I made these little pieces of heaven last Valentines Day. I wasn't a huge fan of crepes prior to this but made it because my husband loves them and I've yet to come across anything that includes chocolate and fruit that I don't like. The chocolate crepes paired with the sweet filling and fruity sauce made me fall in love them! I swear this was the best breakfast I've ever made, swear :)

If making this for just 2 I would recommend halving the recipe as I learned it makes a lot!

Chocolate Crepes with Fresh Strawberries

Makes about 14-16 crepes

For Crepes:

• 1 1/2 cups four
• 1/2 cup cocoa powder
• 6 Tbsp confectioner' sugar
• 1/4 tsp salt
• 2 Tbsp unsalted butter, melted
• 2 cups milk
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 Tbsp vegetable oil

Combine the flour, cocoa powder, sugar and salt in a medium mixing bowl. In a large size mixing bowl, combine butter, milk, eggs, vanilla, and oil and whisk until blended. Add the dry mixture a little at a time to the liquid mixture, whisking until smooth. Refrigerate for 30-60 minutes.

Heat a skillet over medium heat. When pan is hot spray with oil, remove from hear and pour about 1/4 cup of the batter into the pan. Swirl the pan around to spread the batter evenly over the bottom of the pan. Return the pan to the heat and cook until lightly golden, 30-40 seconds. Turn the crepe over and cook the other side for about 15 seconds. Remove from pan. Repeat the process until all the batter is used.

For Filling:

• 1 pkg cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup confectioners' sugar
• 1/2 cup pureed fresh strawberries
• 1/2 tsp vanilla extract
  

In a mixing bowl, beat the cream cheese until smooth. Add in sour cream, sugar, strawberries, and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 2-3 tablespoons of the filling in the center of the crepe. Fold the bottom of the crepe up over the filling and then fold in both sides. Place onto a plate and drizzle with sauce.

For Sauce:

• 1/2 stick butter
• 1 cup sugar
• 1 1/2 cups berried chopped (I pureed fruit for the sauce also)
  

In a small sauce pan over medium heat, melt butter. Add the sugar and cook, stirring for about 2 minutes. Add the berries and continue cooking for about 1 minute. Drizzle sauce over crepes and serve.