Sunday, October 4, 2015

I Dare You Rueben Dip

14.5 oz sauerkraut, drained
8 oz cream cheese, softened and cubed
2 cups shredded swiss cheese (or 6 oz)
2 cups shredded corned beef (or 4 packs of Buddig)
1/4 cup Thousand Island dressing

Pull out the slow cooker.  Mix all the ingredients in the slow cooker.  Turn on high and cook for 45 minutes - stirring occasionally.

Done.

I dare you not to eat the whole thing yourself.

Oh My Goodness, it's yummy and simple and quick.  Really, what more do you want?
Oh you want it to be fantastic cold too - ok it is.  Boom.

Blue Cheese Smashed Potatoes

2.5 # red potato
1/2 cup milk
2 Tbsp butter
6 oz crumbled blue cheese
6 slices cooked and crumbled bacon optional

Make like you are making standard mashed potatoes: Wash and prep potatoes.  Cut and place in water on stove.  Bring to a boil and cook until tender usually 15-20 minutes.

Drain potatoes and place back in the pot over low heat.  Add butter and milk and mash until you are happy with resulting texture.  If you prefer you can beat them or whip them. Whatever makes you happy is what we are going for. Mash in the blue cheese (and bacon if you wish).  Mmmmmm- tasty.

Tips: I highly recommend Shullsburg Blue Cheese from Shullsburg Creamery in none other than, yes you guessed it, Shullsburg, Wisconsin. It's not blue cheese unless it's Shullsburg blue cheese...Here's a pic of the chunk I bought from the store downtown.  It's a great and dare I say quaint Wisconsin town.  Go in fall to enjoy the leaves and beauty that this area has to offer...Plus! Bonus: Mmmm, cheese.