St. Patrick's Day Casserole

A tasty way to eat corned beef, cabbage, and potatoes…perfect for a St. Patrick’s Day feast, or simply good eating any other time!

Ingredients

1¼	pounds red potatoes cut into ¾-inch cubes
4	cups chopped cabbage
	butter-flavored cooking spray
1½	pounds cooked corned beef, cut into ¾-inch cubes
1½	cups shredded Swiss cheese
⅓	cup coarse-grained mustard
½	cup white wine
1	teaspoon garlic powder2 teaspoons ground black pepper4 sheets phyllo dough, thawed
	butter-flavored cooking spray
1	tablespoon melted butter

Directions

1.Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
2.Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
3.Preheat the oven to 375 degrees F (190 degrees C).
4.Spray a 9×13-inch baking dish with cooking spray.
5.Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
6.Stir together mustard, white wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture.
7.Spread the mixture into the prepared baking dish.
8.Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray.
9.Repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
10.Brush the top of last sheet with melted butter.
11.Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.

St. Patty's Day Hot Reuben Dip

Ingredients

• 8 ounces cream cheese, softened
• 1½ cups (6 ounces) shredded Swiss cheese
• 4 ounces deli sliced corned beef, chopped
• ½ cup Thousand Island dressing
• 3/4 cup drained sauerkraut 
• cocktail size rye bread squares (I found mine in the deli section)

Instructions

1.  Preheat oven to 400 degrees.
2.  In a large bowl mix together the cream cheese, 1 cup of Swiss cheese, the dressing and chopped corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
3.  Bake for about 15 minutes, or until bubbly around the edges. Serve on cocktail-size rye bread squares.

Panko Crumb Chicken w/ Parmesan-Dijon Sauce

 

 

Ingredients:

3 boneless, skinless chicken breasts, cut in half (like you’re butterflying, but finish the cut)

12 slices deli honey ham

1 cup Panko bread crumbs

2 tablespoons butter, melted

1/2 pounds thinly sliced Swiss cheese

 

Parmesan-Dijon Cream Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 chicken bouillon cube, crushed

1/2 teaspoon salt

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup finely grated Parmesan cheese

Parsley, for garnish if desired

 

Directions:

1. Coat a 9″ x 13″ baking dish with non-stick cooking spray.  Preheat oven to 350 degrees F.
2. In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
3. Lay all of the chicken breast halves in a single layer in the bottom of your baking dish – unlike the traditional CCB recipe, there is no second layer of chicken in this dish.  Top each breast with two slices of ham and 2 slices of Swiss cheese, so that the entire breast is covered.  Sprinkle bread crumbs over the top of the chicken.
4. Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.
5. While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat.  Whisk in the flour to form a roux, cook for 1 to 2 minutes.  Slowly pour in the milk while whisking constantly, make sure there are no clumps.  Stir in the bouillon and salt.  Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes.  Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese.  Stir until the cheese is melted.  Keep the sauce warm.
6. Remove chicken from oven, plate, and top with sauce.

Philly Style Joes

1 lb. ground beef/sirloin
1 onion, chopped
1/4 c. steak sauce
1 c. beef stock
1 green pepper, chopped
1 pkg. sliced mushrooms
Provolone cheese, cut into slices or pre-sliced
Salt & Pepper to taste 
Buns/Rolls


Preheat broiler.

In large skillet over medium-high heat brown the ground beef/sirloin, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes. 

Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don't burn! 

Place a scoopful of the meat on the bottom half of the bun, drizzle with additional steak sauce and place cheesy bun on top! Delish!

Slow Cooker Hawaiian Meatballs

Ingredients:

32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)

13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar

2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. Soy sauce

Directions:
Place meatballs in crock pot and top with green pepper and drained pineapple chunks.  In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.  Pour sauce over meatballs, pineapple and green peppers.  Cook on low for 3-4 hours or until heated through.  Good served as Is, or over rice...

Bailey’s Cheesecake Cupcakes

Ingredients

• Crust:
• 1½ cups chocolate cookie crumbs (I used chocolate animal crackers; Oreos or chocolate graham crackers work well, too)
• 4 Tbsp butter, melted
• Cheesecake:
• 1½ lbs cream cheese (three 8 ounce packages), room temperature
• 1 cup + 2 Tbsp granulated sugar
• 4 Tbsp all-purpose flour
• 3 large eggs, at room temperature
• ½ cup sour cream
• ⅓ cup Bailey’s Irish Cream or other Irish Cream liqueur
• ¼ cup unsweetened cocoa powder

Instructions

1. Preheat oven to 350 F. Line 18 cupcake wells with paper liners.
2. In a medium bowl, mix the melted butter with the cookie crumbs. Divide crumbs between cupcake tins. Use the bottom of a glass to press down firmly (each liner should have ¼-1/2 inch crust).
3. Bake for ten minutes. Remove from oven and set aside. Reduce oven temperature to 325 F.
4. In a large bowl or the bowl of a stand mixer, combine cream cheese, sugar and flour. Beat on medium speed until smooth, about two minutes.
5. Beat in eggs one at a time until each is incorporated.
6. On low speed, beat in the sour cream and Bailey’s until incorporated.
7. Remove about one cup of the batter and set aside.
8. Sift cocoa powder into the large bowl and beat on low speed until incorporated.
9. Fill liners about ⅔ full of the chocolate batter. Dollop a bit of the white batter onto each cupcake and use a toothpick to create a marble effect.
10. Bake for 18-22 minutes, until tops are set. Cool completely in pans, then refrigerate. Serve chilled, garnished with espresso beans or chocolate shavings

Oreo, Peanut Butter Cup no bake dessert

Ingredients
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix




Directions
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.