Crockpot Reuben Dip

An excellent choice for the Reuben lovers on your list, this snack sized portion of the classic Reuben casserole recipe comes with a little twist...cream cheese! I made this dip many times and have received rave reviews. You can too...so simple and easy!

Ingredients:
1/2 pound of deli corned beef, coarsely chopped
1 cup sauerkraut, rinsed, well drained, and coarsely chopped
1 8-oz. size cream cheese (can use low fat), softened
2 cups shredded Swiss cheese
1/2 cup Thousand Island salad dressing

Directions:
Mix all ingredients in 1-1/2 - 3 quart crockpot. Cover crockpot and cook on LOW for 4 hours. Stir to combine and scrape down sides. Dip will hold for 2 hours on LOW. Serve with party rye bread slices, pretzels, toasted beer bread, or French bread cubes.

Make it a Gift:One of my favorite ways to give a prepared warm dip is in a mini crock pot. The can easily be found at your local Walmart, Big Lots, or online here...especially just prior to the holidays. Look out for themed crock pots as well. I purchased one that was shaped like a football and gave it to the hostess at one of our many Steeler parties. I believe it was only $12! Here is one I found online for around $15


Good luck and happy sharing!

Crockpot Reuben Dip

Chilled Broccoli, Cheddar and Bacon Salad

With the 4th of July picnics and potlucks just around the corner (um...NEXT WEEK!) here is my favorite tried and true summer salad that always gets rave reviews.  In addition to the mild cheddar cheese, I always add a handful or two of sharp white cheddar.  Just a personal preference...you really can't mess this on up!  Happy fireworks everyone!  Enjoy!

Ingredients


6 cups fresh broccoli florets
1 1/2 cups shredded Cheddar cheese
1/3 cup chopped onion
1 1/2 cups mayonnaise
3/4 cup sugar
3 tablespoons red wine vinegar or cider vinegar
12 bacon strips, cooked and crumbled

Directions

1.In a large bowl, combine the broccoli, cheese and onion. Combine the mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Refrigerate for at least 4 hours. Just before serving, stir in the bacon.
 
Make it a Gift:  Tell the hostess to "just keep the dish"...purchase a picnic fare cookbook and a unique tupperware-like (travel friendly container).  I love these stars and stripes bowls!!!  One for you, two for me!

Chilled Broccoli, Cheddar and Bacon Salad

Jo Ann's World's Best Summer Chicken Salad

I was very fortunate to grow up in a family that celebrated food. And my mother is one of the most famous short order cooks in our family. At 75, she's still "cookin'" in more ways than one! This recipe is a twist on the traditional chicken salad recipe and can be served on a sandwich, atop of a mixed greens salad or on crackers as an appetizer...and of course, super easy! Thanks, mom!

Ingredients:
1 1/2 cups of finely chopped cooked chicken (use canned to save time)
2/3 cup crushed pineapple, drained

1/4 cup chopped green pepper or celery

1/3 cup mayo (Do not use salad dressing or miracle whip! My mother insists that you only use Helman's and I have to agree.)

A pinch of salt and pepper to taste

Directions: Mix them all together! That simple! Chill at least 1/2 hour before serving. Garnish with fresh parsley, red grapes, or strawberries. Enjoy!

Do you have a family favorite recipe that you would like to share? Open up the vault and send them with your story. Share your family food memories with us by commenting below! Can't wait to try them!

Jo Ann's World's Best Summer Chicken Salad

Think Spring with an Iced Mocha Latte

The weather here is Southwestern Pennsylvania has been truly amazing over the last week with temps in the high 70's- low 80's for the past five days or so.  This screams "spring" to me!  So it's time to put the hot chocolate back in the pantry and save it for a chilly evening by the fire pit.  Here's a simple and yummy afternoon recipe that will wet your whistle and give you a caffeine boost, too! 


Ingredients
1 teaspoon of instant coffee granules (can use decaf, but where's the fun in that ?)
1/4 cup boiling water
1 cup milk (can use low fat, skim or soy to reduce the calories and fat)
4 1/2 teaspoons of chocolate syrup (I only use Hershey's)
1/2 cup of crushed ice


Directions
Step One
In a small bowl, dissolve instant coffee in the 1/4 cup of water.  Pour into ice cube tray and freeze. 


Step Two
In a blender, combine milk, chocolate syrup and coffee ice cubes; cover and process until smooth.  Add crushed ice; blend.  Serve immediately. 

Optional
Top with your favorite whipped toping, crushed peanuts, or more chocolate syrup.
Makes two servings.  Enjoy!

Think Spring with an Iced Mocha Latte

Heavenly Beef Brisket

Cooking beef is definitely not my expertise, but my friend Rickey Gold sends this recipe for beef brisket with enough detail that I just may give it a whirl! Rickey notes that you may leave out the potatoes if you are serving this dish for Passover :) Here we go!

Tips
Buy “first cut” beef brisket.
6 lbs. feeds approximately 8-9 people.
Figure 1 hr/lb in 325 degree oven

Ingredients6 large carrots, sliced
3 large baking potatoes, peeled and cut into quarters
1 bottle chili sauce
1/2 cup barbecue sauce
1 pkg Lipton Onion Soup mix
salt, pepper

Directions
-Preheat oven to 325.
-Put carrots and potatoes into roasting pan.
-Season with salt and pepper to taste.
-Place brisket on top of vegetables.
-Mix 1-1/2 cups water with Lipton Onion Soup mix and pour over brisket.
-Roast uncovered for about an hour to brown, basting a few times.
-After one hour, pour bottle of chili sauce over top and continue to roast but cover with foil.
-Uncover and baste with gravy from bottom of pan once or twice. At end of hour, baste again.
-Pour barbecue sauce over top and recover.
-Continue to roast until done (for 6 lbs, that means approximately 4 more hours), basting periodically.
-Let cool slightly before slicing.

Important Tip from Rickey:"Make sure to slice on the diagonal or the meat will be tough and stringy.
I've thrown out a few before I learned how to do this!"

Make it a Gift
Taking your famous brisket to a dinner party? Why not pre-slice and arrange on a lovely decorative platter? Here is a beautiful serving platter that I found online...On sale now for $29.99!


Pfaltzgraff Serving Platter





Enjoy and Happy Sharing!

Heavenly Beef Brisket

Featured Find: Jed's Best

With spring right around the corner, I wanted to take a minute and tell you about a supper yummy and unique gift idea that would be a perfect addition or substitution even, to the traditional Easter basket....Jed's Best Blondies.  Heaven in a handfull...haha!  But so true!

Jed's Blondies are all natural and LOADED with all the fresh ingredients you would find in a tradional brownie, but these specialty brownies are golden.  The bits of cranberry really sealed the deal for me.  So rich and hearty that I could only eat half...these blondies are huge!  I can't wait to place an order and have my friends over around the campfire snacking on these.  I don't think I could ever match this recipe from my own kitchen!  Why mess with perfection!  Check out Jed's Blondies at http://www.jedsbest.com/.  In the meantime, do you have a blondie brownie recipe you would like to share?  Please do!

Disclosure:  Jed's Best Blondies were sent to me to sample and review free of charge.

Featured Find: Jed's Best

Low Fat Jalapeno Popper Spread Recipe

Try and say that three times...haha! But in the words of my husband, "this recipe is a masterpiece...perfect as is!"  I found the full fat recipe and decides to try my own low fat version.  It's a hit!  I made this tonight for our weekly "LOST" party.  I don't think it's going to last very long!  If you decide to make this, feel free to substitute and make the recipe your own.  It's pretty much fail...just the way we like it!  Enjoy!


Ingredients

2 (8 ounce) packages fat free cream cheese, softened

1 cup light mayonnaise


1 (4 ounce) can chopped green chilies, drained

One 8oz jar jalapeno peppers, drained

1 cup grated Parmesan cheese

1/4 cup fat free cheddar cheese

Directions

Preheat Oven to 375 Degrees

1.Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a square baking dish, and sprinkle with Parmesan, then cheddar cheese.


2.  Bake uncovered for approximately 25 minutes or microwave on high until hot, about 3 minutes.
 
3.  Serve with crackers, nacho or pita chips. 

Make it a Gift:  Give this fantastic dip to the hostess in a travel friendly small square baking dish with lid.  The whole family will love it!

Low Fat Jalapeno Popper Spread Recipe

How to Stretch a Can of Chili

Don't ask me why, but today I was craving a nice hot bowl of chili.  Maybe it's the 12 inches of snow piling up outside, or I am just craving warmth, but when I get a craving, it's best to just go with it and get in the kitchen.  Since I was feeling a bit too lazy to head out to the grocery store (crazy nutty people are out in droves today stocking up for armegedon!) I searched my pantry and came up with one small can of chili.  Hmmm...hubby will be home in a few hours and will probably want some, too...what to do? 

Truth is, I love situations like this.  It gives me the opportunity to be creative and put my Food Network skills to the test.  You know...let's see if any of those hours of instructions by the best chef's in the world have sunken in.  Whoo hoo...it's go time! 

My first thought was to add a full can of water to double the liquid.  I did this and guess what?  You won't be too surprised...too watered down.  So now what?  I go to the fridge and find 1/2 of a jar of mild salsa.  Oh yeah...pour that in.  Stir it up, heat it up, give it a quick taste.  Pretty darn good! 

But what about those wilting veggies in my crisper?  OK...so I chopped up one lonely stalk of celery, a single hot pepper and what was left from a giant red pepper...oh, and remnants of a red onion.  All in all I added about a cup of freshly chopped veggies to the potion.  Stir it up, heat it up, give it a quick taste. Even better! I've decided to stop while I am ahead...LOL!

What do you think?  Do you have any tricks of your own? Do you have something that would be a nice addition, too?  Snowy days are perfect for experimenting in the kitchen aren't they?  Nothing like a little comfort food cuisine to heat up the kitchen! I hope everyone likes this idea as much as I do!  Please share your ideas in the comments below.  Can't wait to hear them!

How to Stretch a Can of Chili

Dorothy’s Tombstone Granola Recipe

Receiving great recipes in my inbox each day has literally been a treat! It never ceases to amaze me how many wonderful people are anxious to share their prized recipes with all of you. Sometimes, with a little persistence, I am able to squeeze one "out of the vault"...meaning that people decide to make their best recipes public, no longer the family secret that everyone wants to get their hands on. I laugh because my own mother guards certain recipes. She has made it clear which ones are "off-limits". But I have confidence that in time and the continued success of this blog that she will share some of her best with you...Thank you Dorothy for sharing yours and thank you Leslie for the introduction!

Dorothy writes: (“tombstone” because I want it carved on my tombstone that I made the best granola! )This recipe is sooooo forgiving: you can just use whole oats although it is more interesting with a variety of flakes. But you can go with one nut or several, one dried fruit or several. Just keep the basic proportions the same. Enjoy."

Ingredients:
3 cups whole oats
3 cups five-grain flakes (sold in the health-food section)
2.5 cups chopped cashews and/or pecans
One quarter cup pumpkin or sunflower seeds
One quarter cup dried coconut
One half cup honey
One quarter cup brown sugar
One third cup canola or safflower oil
One third cup water
One tsp. vanilla
One tsp salt
One cup raisins and dried cherries

Directions:
-Preheat oven to 325.
-Put the first five ingredients in a long bake pan—around 16 by 8.
-Measure the oil and water in the same cup.
-Pour on the dry ingredients.
-Then measure the honey in the oil/water cup and pour over the dry ingredients—it will slide on out.
-Add the vanilla and salt and stir with a wooden spoon until the wet and dry are roughly together.
-Put in the preheated over for 20 minutes. Stir.
-Replace for another 20 minutes.
-Stir and replace for another 10 until deep brown.
-Add the dried fruit while the grains are still hot.
-Let cool, stirring occasionally so it doesn’t stick to the pan.

Submitted and posted with gracious permission by Dorothy Foltz-Gray, Co-author, Food Cures (Reader's Digest Health Publishing, September 2007) Author, Alternative Treatments for Arthritis (Arthritis Foundation, 2005)

Make it a Gift: This is an easy one! Fill mason jars or other air-tight pretty containers with the granola and give to friends, family, or children as an alternative to sugary treats and candies this holiday. Use as a tabletop favor by filling into small plastic bags and placing inside a funky small bowl or giant coffee mug. Leslie shared a great idea in a previous post that explains how to make party favors for the little ones with plastic bags and tissue paper...how easy is that?

If and when you make this, please send your feedback and comments. I would like to let Dorothy know what you thought of her famous Granola recipe!





Dorothy Foltz-Gray, Co-author, Food Cures (Reader's Digest Health Publishing, September 2007) Author, Alternative Treatments for Arthritis (Arthritis Foundation, 2005)

Dorothy’s Tombstone Granola Recipe

Southwestern Black Bean Soup: Fast and Fabulous!

Thanks to my friend Anne who shared this recipe with me and I just couldn't wait to make it. I have to tell you that it is fabulous!  And only 2 weight watchers points for one cup! 

Anne writes: "This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day." 

Ingredients: 

1 1/2 tsp canola oil

1 sm onion chopped

1 tbs chili powder

1 tsp ground cumin

2 cans (15 oz) black beans, drained and rinsed

3 cups water

1/2 cup Salsa (natural, without sugar or MSG)

1/4 tsp salt

1 tbs lime juice
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften,
2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from teh heat and stir in lime juice.
2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with lf or ff sour cream and cilantro, if desired.

Servings: 4
 
Thanks so much for sharing, Anne!  We enjoyed two large bowls for dinner this evening with a side of nacho chips and guacamole....YUM!!!

Southwestern Black Bean Soup: Fast and Fabulous!

Holiday Baking Tips and Short-Cuts

Holiday baking can be stressful.  Here are a few tips that I've learned along way to speed up the process and make clean up a snap.  Thanks to my grandmother, mother, and plain old trial and error for the discovery of these following short-cuts.

Clean up as you go! My mother taught me this very valuable lesson at a very early age. If you are baking in bulk, this is most certainly something that you will want to do to keep your sink and countertops clean. At the very least, wash up the utensils and bowls that you use and move your baking ingredients to a convenient location where you can get your hands on them easily. Trust me...this will speed up your process in the long run!


Use parchment paper or pre-greased aluminum foil (when your recipe calls for it!) to line your baking pans and cookie sheets. This will also speed up the clean-up process and prevent your goodies from sticking. I like to buy the sheets of parchment because they are easy to re-use over and over when you are cooking many batches of cookies in one day.

Invest in springform pans of all shapes and sizes. Don't fear them--they are your friend! Use them for brownies, cakes, sweet breads and bar cookies. You'll never struggle getting the first brownie out of the pan or fussing with diffult formed pans that won't release!

Use ice cream scoops when making drop cookies. You can get them in various sizes and they really speed up the preparation process. But even better, using one ensures all of your cookies are pretty much the same size and will bake evenly.

Go with tried and true! If you are new to baking and don't know where to begin, start with recipes that have received great reviews on popular websites (like this one!) including recipeczar.com, allrecipes.com, pauladeen.com or foodtv.com. Have fun and enjoy your new adventure in baking!

Here are some baking essentials that will make you time in the kitchen a lot less stressful.  And they also make great gifts, too!  Don't forget the "Gift of Three!"

Holiday Baking Tips and Short-Cuts

Grandma's Cherry Squares

My father paid us an unexpected visit this morning.  We had an ice storm here in Pittsburgh this morning and stopped to check in to see if we needed anything.  I did need to hit up the grocery store so I bundled up and off we went.  For some reason we got to talking about Christmas cookies--you know the ones you had every single year for the holiday and only on the holiday?  The following recipe was one of our family favorites.  I decided to bake them today in tribute to my grandmother, Mary Melnick.  I hope you enjoy them as much as we do! 

Ingredients:
1 boxed yellow or white cake mix
1 can of cherry pie filling (I used the lite)
1/4 cup of powdered sugar

Instructions:
Preheat oven to 350
Prepare the cake mix according the box instructions
Spread batter evenly into a 18x13 lightly greased (or sprayed) jellyroll pan (it will be thin, but don't worry)
Score the batter with a butter knife or pizza cutter into 12 squares
Drop one tablespoon of cherry filling into the center of each square

Bake for 30-35 minutes until edges are brown and toothpick comes out clean.
Cool in ban on a cooling rack for 10-15 minutes.

They will look something like abstract art.  They are not supposed to be perfect :)
Once they are cool, cut with a sharp knife into squares.
Keep in the fridge for up to one week.
Dust with powdered sugar prior to serving.  They will look like this...

TA-DA!!!

Make it a Gift:  These cookies really should be kept in the jellyroll pan if you plan on taking them on the go.  Here is a high quality jellyroll pan set that I found on Amazon that should fit the bill...and make a nice gift as well!  One for you and one for the hostess!  Currently $24.99 for a set of two!

Chicago Metallic Commercial Cookie/Jelly Roll Pans, Set of 2

Happy GIVING!

Grandma's Cherry Squares

A Must Have for Simple Entertaining

I can't believe that I am sharing this secret. But I feel I must because plain old cream cheese has saved me on more than one occasion. For unexpected guests or a late night snack, with a block of cream cheese on hand, you can make virtually anything right from your own pantry. AND, it won't look like you just threw it together!

For super easy snacks, just add one softened block of your favorite cream cheese to one of the following essentials that are buried in the back of your cupboard and nuke in the microwave until heated through for about 2 minutes!

Shrimp, Tuna or Salmon: Add a can of drained tuna, a spash of lemon juice, a pinch of salt, and about a teaspoon of dried dill and you have a wonderful spread for crackers. Serve warm or cold...it's super yummy!

Red Peppers and/or Marinated Artichokes: Drain and chop a jar of your favorite peppers in oil or italian artichokes (I use both!). Add 1/2 cup of mayonaise and mix all ingredients with a spoon until blended. For extra zing, add about 1/2 cup of your favorite grated parmeasean or romano cheese. Microwave or heat in a 350 degree oven for 30 minutes until bubbly...FABULOUS!

Salsa, Chili, or Refried Beans: Add any of these three to a brick of cream cheese and you have a quick and satifying snack ready in just minutes! Microwave or heat in a 350 degree oven for 30 minutes until bubbly. Top with shredded cheddar or monteray jack cheese for a nice final touch! Serve with homemade tortilla chips made from scratch...you know you have some in your fridge!

What is your favorite secret recipe? Please share your comments or submit your recipe for all to see! Happy Sharing!

A Must Have for Simple Entertaining

Red, White and Blue Ravioli

OK...this recipe was a total accident. I found some won-ton wrappers in the fridge and was in the mood to experiment. Someone suggested that these wrappers can also be used to make ravioli and other stuffed appetizers, so today I was up for the challenge. So I ran to the store, picked up some meatloaf mix and said a quick prayer. The results were amazing and easy! A little time at first to get the hang of putting them together at first, but by the time I was 1/2 through, I was a pro...thanks, Granny :)


Ingredients
On package of refrigerated square won-ton skins
1.5 lbs of ground meatloaf mix (Beef, pork, and veal)
2 T of Tastefully Simple dry spinach mix (you can use fresh or frozen, chopped. Probably about 1/4 of a cup)
1/4 cup grated Romano Cheese
1/4 t of black pepper
1 jar of your favorite pasta sauce


Directions:
Preheat oven to 350
Mix all ingredients (except for won-tons and pasta sauce) using your hands. Get in there and blend the mix well.

Assemble and prep each ravioli as follows:
-Place one won-ton on a lightly sprayed cookie sheet
-Brush with water to cover the base of the ravioli
-Add approximately 1 tablespoon of meat mixture to the center
-Flatten out the mixture with the back of your spoon
-Brush another won-ton with water and place face down onto the ravioli base (wet/wet)
-Press around the edges firmly with a fork, juice glass, or ravioli maker
-Repeat this process 12 times for 12 large ravioli
-Refrigerate remaining won-tons for future use
-Bake for 30 minutes until crisp
-Remove from oven and transfer with a spatula into a large baking dish
-Drizzle with your favorite pasta sauce and shredded cheese (I used blue cheese...hence the name of the recipe !)
-Cover with foil and put back into the over for 10 minutes or until heated through and cheese has melted. Oh my gosh...so good!

TIP: You will have enough mixture left over to make at least 12 more raviolis, meatballs, or a small meatloaf. If making a meatloaf, form into a loaf and bake for 45 minutes while your raviolis are baking...just remember to add approximately 15 onto the timer after the ravioli are done baking.

Want to serve this as an appetizer? Take directly off of the cookie sheet, brush with olive oil and sprinkle on your favorite Italian Seasoning. Serve on a platter with your favorite pasta sauce as the dipper! Enjoy!

Red, White and Blue Ravioli

Magic Cookie Bar Recipe

So easy, so yummy and always on my mother's famous cookie trays at Christmas time. This is a no fail and fast solution for a quick gift or late night chocolate craving. Enjoy!

Ingredients
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped pecans or sliced almonds (my favorite!)

Directions

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Variations from the Eagle Brand Website

7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.

Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.

Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

Tip from Jennifer: If you plan on making bar cookies or brownies for the holiday season, consider purchasing one or more 9x13 Springform pans. They are amazing and you never have to struggle getting the cookies out of the pan! Here is the one I have been using for years:

Kaiser Bakeware Noblesse Rectangular 9-by-13-Inch Springform Pan
Currently $36.00

Photo courtesy of allrecipes user rorobeans

Magic Cookie Bar Recipe