REUBEN SANDWICH (PANINI)

Reuben Sandwich
Reuben Sandwich

This sandwich almost makes a body go weak in the knees.  Pile it high, grill it  or cook on your panini-maker, and dive in!

A fantastic grilled sandwich with layers of corned beef on rye bread, swiss cheese, sauerkraut and Thousand Island Dressing. Serve with french fries and a pickle and call it dinner. We did!

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RASPBERRY DREAM CAKE

CAKE
RASPBERRY DREAM CAKE BY TIKA
RASPBERRY DREAM CAKE
RASPBERRY DREAM CAKE

INGREDIENTS:

1 Yellow Cake Mix

2 Packages Raspberry Jello

1 small package Vanilla Instant Pudding

1 cup milk

2 tsp Vanilla

3 cups frozen whipped topping

PREPARATION:

Bake the cake as directed in a 9×13″ pan, two square, OR two round pans. Let cake cool completely. Poke holes in cooled cake with the handle of a wooden spoon.  I like to vary the depth of the holes.

Mix 1 package raspberry gelatin dessert with 1 cup boiling water, stirring til dissolved.  Add 1 cup cold water and stir. Pour over cake. Cover lightly with plastic wrap and refrigerate for 3 hours.

In mixer bowl, beat pudding mix with cold milk, the second package of gelatin dessert and vanilla until thickened.  Add approximately 3 cups of whipped topping.  Place in refrigerator to chill along with the cake.
PLEASE NOTE: To get the layered look as in the picture – mix your cake as directed on box.  Pour into well greased and floured pans.  You can use two 8 x 8 or 9 x 9 square pans – OR – use round baking pans.

When cool, remove cakes from pans and place each layer on a dinner plate.  Then poke your holes and pour the Jello over the top. Cover lightly with plastic wrap.  Refrigerate for about 3 hours.

Frost cake with pudding/Jello/vanilla mixture.

By Tika 7/24/15

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TOMATO AND AVOCADO SALAD BY TIKA

image (11)

This light and healthy salad is sure to please everyone!

Very colorful and tasty.  Quick to make

SALAD:

1 large tomato, diced

1 large avocado, peeled and diced

1 clove garlic, diced

2 TBSP chopped red onion

2 TBSP diced roasted red pepper

DRESSING:

1 TBSP honey

3 TBSP canola oil

Juice of 1 lime

2 dashes cayenne pepper

1 dash black pepper

2 dashes salt

Bit of parsley, fresh or dried

Mix dressing and pour over salad.  Serve.

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6/23/2012

COOKIES

Blueberry White Chocolate Cookies
Blueberry White Chocolate Cookies

A delicious soft cookie with a subtle taste of lemon.

YIELD:  16 cookies

INGREDIENTS

  • 1 cup + 1 TBSP all-purpose flour
  • 6 Tablespoons salted butter, softened
  • 2 ½ ounces cream cheese, softened (use markings on side of package for easy measuring)
  • 1/2 cup granulated sugar
  • 1Egg
  • ½ Teaspoon vanilla extract
  • ½ Teaspoon lemon extract
  • 1 1/2 Teaspoons lemon juice
  • 1 Teaspoon lemon zest
  • ¼ Teaspoon salt
  • 1/2 cup white chocolate chips
  • ½ cup frozen blueberries (Craisins or raspberries are fantastic too!)

PREPARATION

Line two baking sheets or a half baking sheet with parchment paper or silicone sheets, and set aside.

Beat cream cheese and butter until fluffy.  Add sugar and beat about 2 min.

Add egg, lemon zest, salt, lemon juice, both extracts, and beat well.

Add flour and beat on low speed until just incorporated.

Fold in white chocolate until combined.  Add frozen blueberries, which will be partially thawed by now. (NOTE:  If you prefer the blueberries to be swirled, don’t be so gentle with them. (I wanted them left whole).

Preheat oven now to 350*

Using a medium cookie dough scoop or two tablespoons place cookie dough balls on prepared baking sheets.  I left them in a mound because it was near impossible to shape them.  They will flatten and take on a cookie shape as they bake.  Bake cookies for about 15 minutes or until tops are firm.

Cool in pan for 2 -3 min then place on cooling racks.

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Tika 3/03/15

TOMATOES, FRIED GREEN

2015-07-18 16.13.42Fried Green Tomatoes2015-07-18 15.52.05_crop2015-07-18 15.55.24_crop2015-07-18 16.10.40_crop

Great summer side dish.  Sweet and flavorful.

Recipe is for 2 medium tomatoes.  Adjust all ingredients if cooking for a family.

INGREDIENTS:

2 medium green tomatoes, washed and sliced

½ cup flour

½ tsp garlic powder

½ tsp onion powder

1 tsp parsley

1 egg, beaten

1 TBSP milk

Salt and pepper

PREPARATION:

In small bowl, beat egg with 1 TBSP milk.  Add salt and pepper to taste. Set aside.

Place flour in a second bowl, add parsley, garlic and onion powder.

Dip sliced tomatoes first in flour, then in egg, then in flour again.

Fry in a little olive oil on medium heat until tomatoes are soft and desired color is reached.  Approximately 5 minutes per side.

Serve.

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THIS AND THAT

HOW TO PICK A GOOD WATERMELON

WATERMELON

  • Look for the Large Yellow Spot – This is where the watermelon was laying in the field. Make sure it’s a decent size and is yellow.
  • Give it a Good Thump – You want to make sure it sounds hollow.
  • Dull Outside – You want to make sure the outside of the watermelon looks dull and not shiny. A shiny watermelon means its not ripe.
  • Lift it Up – You want to make sure it’s heavy for it’s size, which means it has a ton of water in it (what you want!!)
  • Nice Oval Shape – A uniform-shaped watermelon shows that it got the perfect amount of sunshine and water.
  • Bee Stings and White Scars – Look for these little guys. These little marks show that it’s sweet enough that even the bees were trying to get to the inside. The stings look like brown lines or dots on the melon.

6 Tips to Picking the Perfect Watermelon

SEAFOOD

Great for an anytime dinner, especially on a hot summer's evening or when you want something quick!
Great for an anytime dinner, especially on a hot summer’s evening or when you want something quick!

CHEW WANNA EAT?

SALMON PATTIES

2 five oz pink salmon foil packets, drained

2 red, yellow, or orange sweet mini peppers, seeded

1 sleeve Ritz or Town House crackers

½ onion

1 egg

3 TBSP mayo

Juice of ½ a lemon

2 tsp Dijon mustard

1/8 tsp red cayenne pepper (more if you like them spicy)

Parsley

In small food processor, chop crackers and place in large bowl.  Chop onions and peppers and add to bowl.  Add rest of ingredients and mix well.  Form into patties.  If mixture is too wet, add 3 or 4 extra crackers.  It should hold together well.

Preheat large frying pan and add about 2 TBSP Crisco, coconut oil or olive oil.  When melted and hot, add patties and cook over medium heat until browned.  Flip and cook second side.  Serve with homemade tartar sauce and lemon wedges.

Suggested side dishes:  salad, French fries, onion rings, cole slaw, macaroni and cheese

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