Sunday, January 18, 2015

Reuben Crescent Bake

Reuben Crescent Bake
Source - Taste of Home -

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.

Yield: 8 servings.
Source ~ Taste of Home

Tuesday, August 5, 2014

Fresh Tomato Pie

 My favorite recipe for garden ripe tomatoes, of course you have to add Bacon <3  --  crumble it in with the mayonnaise mixture. 

 Fresh Tomato Pie

User Rating 4 Star Rating (5 Reviews)

  • 4 beefsteak tomatoes, sliced
  • 1/2 teaspoon salt
  • 3 tablespoons grated Parmesan cheese
  • 1/2 cup chopped green onion
  • 9 inch pie shell
  • 3/4 cup mayonnaise
  • 2 teaspoons cornstarch
  • 1-1/2 cups shredded Cheddar cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh basil leaves
  • Salt and pepper to taste
  • (My addition)  4 slices cooked bacon, crumbled. 


Preheat oven to 375 degrees F. Sprinkle tomatoes with salt and let stand 10 minutes; drain well on paper towels. Sprinkle pie crust with 3 tablespoons Parmesan cheese. Layer tomatoes and green onion over cheese. In medium bowl, combine mayonnaise with cornstarch, Cheddar cheese, 1/3 cup Parmesan cheese, basil, Bacon and salt and pepper to taste; mix well.
Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible. Sprinkle with remaining Parmesan cheese.
Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown.

Thursday, May 22, 2014

Recipe Folder 5/22/14

Here's a link to the recipes I have bookmarked in my browser as of 5/22/14:

I haven't tried all of these, only wish I had the time.

Wednesday, April 23, 2014

My Husband's Favorite Fish Dinner -  all pretty easy and quick with lots and lots of butter :)

Pan Fried Fish Fillets with Brown Butter 


2 fish fillets
4 Tbsp butter
2 Tbsp olive oil
1/2 c flour
salt and pepper
2 Tbsp lemon juice
Fresh Thyme or Oregano
Season fish on both sides with salt and pepper.  Lightly dredge fish in flour and shake off excess. When pan is hot, add olive oil followed immediately by 1-2 tablespoons butter.  Add Fish  and cook until golden crust forms.  Cooking time depends on type and thickness of fillet.  Thin flounder = just a few minutes each side. 
Turn Fish and continue cooking until browned.  Remove to a warm plate. 
Pour out the cooking fat from the pan, add 2 tablespoons of butter, cook until hazel color. Turn off the heat, add the lemon juice and few leaves of thyme or oregano.  Pour the brown butter sauce over the fish fillets and serve.

EatingWell Test Kitchen     (c) Eating Well, Inc.

1 tablespoon butter
1/4 teaspoon salt
1 pound Brussels sprouts, trimmed and quartered
Freshly ground pepper, to taste
1/4 cup chopped hazelnuts
3 tablespoons water

  • Position rack in bottom third of oven; preheat to 450F.
  • Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more. 
Rice Side Dish - Simply our favorite :


Saturday, March 22, 2014

Click to see a close-up

Posted on Linda's Low Carb Recipes
This was great, served it with refried beans, rice and tortillas.  The kids both liked it - they made their own burritos.
I cut chicken breasts into chunks, then put the chicken and the taco seasoning in a ziploc bag.  Coated the chicken and sauteed it in a skillet. Followed the rest of the recipe as follows:

1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings

Sunday, January 19, 2014


Pepperoni Pizza Puffs adapted from Everyday with Rachael Ray and Cassie Craves

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 tablespoon Italian seasoning
  • pinch of salt (my addition, optional)
  • pinch of red pepper flakes (my addition, optional)
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup cubed pepperoni
  • 1/2 cup store-bought pizza sauce
1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Tuesday, January 7, 2014

Original recipe by 
1 large bag of spinach leaves
4 ounces cream cheese
1/4 C shredded parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
2 T olive oil
Salt and pepper to taste
8 ounce package of mushrooms, sliced
1/2 stick butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste
4-5 boneless chicken breasts
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 T garlic powder
1 T seasoned salt, like Lawry's
1 teaspoon pepper
Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.
Meanwhile, make the creamed spinach.  Over medium-high heat, melt 2 T olive oil in a skillet.  Add in the onions and saute 2-3 minutes.  Add in the spinach and garlic.  It will shrink ridiculously.  When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Remove from heat.
For the mushrooms, melt butter and 2 T olive oil in a skillet.  Put the mushrooms in and cook until browned all over.  Don't season with salt until they are browned or they will never brown.  Deglaze the pan with the wine.  Add in the garlic and season with salt and pepper.  Cook until most of the wine is cooked out.
Flip the chicken pieces over.  Divide the spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done.
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3 lbs red potatoes, washed
1 packet Hidden Valley Ranch dip mix
Olive oil
2 T garlic powder

Boil potatoes until tender.  Drain and let cool completely.  When they are cool, preheat a skillet over medium high heat.  Pour about 1/4 inch of olive oil into skillet.  Gently smash the potatoes with the palm of your hand to slightly flatten but not breaking them apart.  Place in a single layer of the skillet.  Fry until golden brown on one side.  Flip over, sprinkle with the ranch dip mix and garlic powder.  Cook the other side until golden brown.  Drain on a paper towel and sprinkle the other side with the remaining ranch and garlic powder.


1 lb asparagus, ends trimmed
Juice of half a lemon
Olive oil
1/2 T garlic powder
Salt and pepper
1/4 C shredded parmesan

Preheat oven to 350.  Lay asparagus in a single layer on a sheet pan.  Drizzle with olive oil, lemon juice, and season with garlic powder and salt and pepper.  Mix around with your hands and put back in a single layer.
Bake 20 minutes.

When they are tender, sprinkle parmesan cheese over them and cover with foil.  Let sit five minutes to melt the cheese.