Ruben

Classic Ruben Sandwich

Ok so this is easy and everyone knows how to make a ruben...but just the same, mostly cuz I really like the picture.  Mmmmmm, tasty.

Butter outsides of 2 slices of rye bread (no carraway seeds for me thanks)

Create sandwich keeping buttered side out.  Saurkraut, corned beef, swiss cheese, and thousand island dressing.  I keep the dressing on the inside protected by the beef and cheese to avoid soggy bread.

Fry until nice golden brown and insides are nicely warmed and melty.

Have some fun with variations:

• Try the classic ruben with creamy ceasar dressing instead of 1000 island.  Mmmmm.

• Or saurkraut, genoa salami, muenster cheese, and western dressing on homemade multi-grain bread.

Sandwiches are good. =)

Mayo Cake

1 8oz pkg cake mix
1 egg
1/2 cup cold water
1/2 cup mayo
1 tsp ground cinnamon

Preheat 350
Beat all ingredients on low until blended; then beat on medium 2 minutes, scraping sides occasionally. 
Bake 25 minutes if baking in 8" round pan or until toothpick comes out clean.

This is supposed to be a super moist cake.  This is one of those...recipes that don't always work out, but perhaps you'll like it.  Super easy to make but I didn't much like it.  Will have to investigate further as to why not.  I used a Jiffy cake mix as they are small and I'm only one person.  Did I not like it because I don't like Jiffy (will have to make a Jiffy cake by itself and see).  Did I not like it because of the cinnamon?  This is what I think the problem was.  Did I not like the mayo (can't imagine it added flavor though).  Or did I simply not like it because it was yellow and not chocolate? =)  I'm a pie person more than a cake person but I was in the mood for cake when I made this. Shared half of it and the response I got was the first bite was dry...hmmmmmm...but that it had good flavor.  I disagreed. Glad I didn't dress it up cuz I ended up throwing the rest out.  Just because I didn't like it doesn't mean you won't.  Give it a whirl.  Let me know your results!

Pecan Pie

Rockin' Southern Pecan Pie

1 cup sugar
1 1/2 cup corn syrup (dark or light)
4 eggs
1/4 cup butter
1 1/2 tsp vanilla
2 cups pecans, broken
1 unbaked deep dish pie crust


In saucepan boil the sugar and corn syrup for 2-3 minutes.  Set aside to cool slightly.


In a large bowl beat eggs lightly and very slowly pour the slightly cooled syrup mixture into the eggs, stirring constantly. (if you don't cool the mix enough or pour too quickly or pour the eggs into the syrup you will cook your eggs.  Please don't)


Stir in butter, vanilla, and pecans.  I like my pecan pie to be very pecan-y so I might add more pecans if I'm not satisfied with the ratio.  Your call.  I say add more!


Pour into crust.


Bake at 350 for about 45-60 minutes or until set.  Toothpick test can be used...just keep in mind it is a gel like pie so you don't want it completely dry.

Perfect Every Time Pie Crust

1 1/2 cup flour
1/2 cup shortening
2 1/2 Tbsp cold water
1 1/2 tsp vinegar
1 egg, slightly beaten


Using pastry cutter, cut shortening into the flour.  Combine water, vinegar, and egg and blend it into the mix.  If it's sticky add alittle flour.  Shape into two balls.  Use immediately or wrap one and freeze it for later.  Flour dust a rolling pin and work station (not much should be needed as your crust ball shouldn't be sticky).  Roll this way. Roll that way.  Nice even soft strokes.  Make into a circle that is about 2 inches bigger than the rim of your pie pan.  Roll crust onto the pin and lay out of the pan.  Flute the edges with finger/thumb - finger.  Or just call me and I'll make your crust for you cuz I'm a rockstar when it comes to pies!  I give lessons too! =)


 
The special trick for this pie is dissolving the sugars completely...to really add richness.  For those extra bits of crust...add some cinnamon/sugar and bake for 8 minutes or so.  Yum...bonus!

Blueberry Muffins

Jordan Marsh Blueberry Muffins

1/2 cup butter
2 cups flour
1 cup sugar
2 eggs
1/2 cup milk
2 tsp baking powder
2 1/2 cups large fresh blueberries
1 1/2 tsp vanilla extract

2 tablespoons sugar (for top of muffins)

Preheat oven to 375°F.

In a large bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each.

In a second bowl, combine all dry ingredients. This is important as you don't want to overmix once you add wet with dry.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Mash 1/2 cup of blueberries and gently stir into mixture - will create slightly purple mix and add blueberry flavor.  Add the remaining whole berries and stir in gently by hand.

Spray muffin pan fill 2/3 - 3/4 full.

Sprinkle sugar on top of unbaked muffins 

Bake for 25-30 minutes. Enjoy!  

Will make 12 or 6 gigantor ones...which is my preference! =)

Took a while to find a good blueberry muffin recipe.  Here it is!  Best blueberry muffins I've ever made...and possibly the best I've ever had.  Yum.

Sopapilla Cheesecake

3 (8oz) packages cream cheese, softened
1 1/2 cups sugar
1 1/2 tsp vanilla extract
2 (8oz) cans crescent roll dough
Topping:
1/2 cup melted butter
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup sliced almonds

Preheat oven to 350 degrees

Beat cream cheese with the 1 1/2 cups sugar, and vanilla until smooth.  Unroll the cans of crescent rolls and shape each into a separate 9x 13 rectangle (rolling pin if necessary).  Press one piece into the bottom of sprayed 9x13 baking dish.  Evenly spread cream cheese mix on top, then cover with the remaining dough.

Drizzle topping butter over cheesecake.  Stir brown sugar and cinnamon together and sprinkle on top of butter.  Add sliced almonds.

Bake until crescent roll has puffed and is golden brown. About 45 minutes.  Cool completely and cut into squares.

I found that pulling the dish at the 45 minute mark had the golden brown and puffy result but it was still sloshy as you pulled the pan.  This is what I think you want.  It should be alittle bit mobile under that crescent roll. Also, note that the crescent roll deflated but not along the edge - if you feel this edge it felt wet - but this is the cream cheese not the rolls.  You are good to eat.

Modifications:

Make as indicated except do not add the topping ingredients - instead add blueberry pie filling on top after it has baked and cooled.  Or red raspberry pie filling. Or apple. Or lemon.  Pretty much anything would work.  This is blueberry.  Tried it over the completed above recipe and simply did not care for the sugar topping with the blueberry pie filling so I'd recommend tossing the topping and going with the filling.  Course I also would probably just make a normal cheesecake as it's the same amount of effort to me.  But, these were good!

Bon Bon

Peanut Butter Bon Bon with special guest, Oreo

1 1/2 cup Rice Krispies cereal

1 1/4 cup crunchy peanut butter

1/2 cup graham cracker crumbs

1/2 cup unstuffed Oreo cookie crumbs

1/2 cup powdered sugar

~6 oz white baking chocolate

~6 oz dark baking chocolate

Unstuff  Oreo cookies and blend until you make about 1/2 cup crumbs; tossing the nasty Oreo cookie centers, or buy Oreo cookie crumbs if you can find them.  Can't tell you how many cookies as if you really want to prepare these the way I did you'll have to start by making the full version of the Chocolate Cream Pie and save 1/2 the crust mixture (this mix will then be used as 1 cup in place of 1/2 cup of Oreo and 1/2 cup graham cracker crumbs).  BUT, should you find yourself with too many Oreos leftover I'll certainly come over and devour the remaining for you so you can stay on your diet!  =) I'm sweet that way. =)

In large bowl stir cereal, peanut butter, graham cracker crumbs, Oreo cookie crumbs, and powdered sugar.  Refrigerate for about an hour.  This will make the mix less sticky and easier to manipulate.

Shape crumb mixture into balls. About a teaspoon for each.

In small saucepans gently melt the confectioner's chocolates over low heat (each in a separate pan thank you).  Dip each ball into chocolate, letting excess drip off.  Place on wax paper.  Refrigerate at least 20 minutes or until set.

Yield about 44 pieces, depending on how big your balls are (ok that sounds dirty but you know what I mean! =)