Happy St. Patty's Day...Again!

With the gigantic pile of corned beef left over from yesterday's post, I decided to throw together one of my favorite sandwiches for dinner.

Reuben Sandwich

2 slices Marbled Rye bread
Corned Beef Brisket
2 slices swiss cheese
Sauerkraut
Thousand Island Dressing
Butter

Butter bread slices. On the other side of each piece of bread spread thousand island dressing and top with swiss cheese slices. Add corned beef and sauerkraut to one slice and press sandwich together. Grill over medium heat on both sides until golden brown.

Ghoul's Night

Halloween is by far my most favorite holiday. I am so excited that it was my turn to host our monthly girl's night in October. I spend a lot of time coming up with decor and an eerie menu for my favorite ghouls. Without further ado - enjoy my freaky food and creepy centerpiece!

Set the mood with jars of body parts and piles of bones.



It wouldn't be Ghoul's Night without wine!



Spider Web Dip

1 (14 ounce) cans refried beans
1/2 lb lean hamburger
1/2 packet taco seasoning mix
1 (4.5 ounce) can diced green chilies
4 ounces medium hot chunky salsa
1 cup four cheese Mexican blend cheese
sour cream
tortilla chips

On a round dish spread out refried beans. Prepare hamburger meat as directed on taco seasoning packet. Add chilies and let liquid boil out. Mixing a few times so the burger doesn't stick. When most of the juice is evaporated put the meat mixture over the refried bean layer. Spoon on salsa and spread across meat mixture. Sprinkle with cheese. Bake in 350 oven for 15-20 minutes, or until cheese is melted. In the meantime, spoon the sour cream into a small Zip-Lock bag, and cut the corner and draw a spider web design.
Serve with tortilla chips.

Source: Adapted from Recipezaar.com

Macaroni & Sneeze

1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 can (12 fl.oz.) Evaporated Milk
1 cup water
2 tablespoons butter or margarine
1 1/2 cups shredded Four Cheese Blend
1 cup shredded Montery Jack Cheese
Green food coloring

Preheat oven to 375° F. Grease 2-quart casserole dish.
Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups Four cheese blend until melted, liberally add green food coloring. Add macaroni; mix well. Pour into prepared casserole dish. Top with Montery Jack cheese.
Bake for 20 to 25 minutes or until cheese is melted and light brown.

Source: Adapted from www.verybestbaking.com



Snake Sandwich

1 can crescent rolls
Flour for dusting
4 tablespoons spicy mustard
7 ounces thinly sliced ham
7 ounces thinly sliced turkey
7 ounces thinly sliced roast beef
8 ounces Monterey Jack, grated
Liquid food coloring
3 egg yolks
2 whole cloves
2 small pimiento-stuffed olive slices
1 strip jarred roasted red peppers

Preheat the oven to 375 degrees F.
Line a cookie sheet with foil. Grease the foil and set aside.
Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.
Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.
Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take egg yolks, and beat lightly with a fork, add food coloring if desired. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.
Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.

Source: Adapted from www.foodtv.com


Devils Food Chocolate Cheesecake

Go to your nearest Fresh Market and buy this from the bakery!!!

Goonies Never Say Die!

I love the Indianapolis Museum of Art. They have a lot of fun things to do that don't involve walking around looking at old paintings. One of which occurs every Friday night in the summer, weather permitting. The Summer-Nights Film Series always has a little something for everyone. This week's movie was Goonies. If you are a child who grew up in the 80's, as did most of my friends, I'm sure you've seen this movie. My friends Sara and Megan and I have been planning the outing to see Goonies since they announced it on the schedule. We thought we'd do a pirate theme, in honor of One-Eye'd Willy, and then also some Italian in honor of the Fratelli's. Unfortunately, due to storms late last night, the film itself was rained out, but we did get to go enjoy a lovely picnic on the museum grounds and watch some pre-movie entertainment. I was in charge of sandwich and drink, so here's what I took...

Fratelli Grinders

1/2 cup olive oil
1 tablespoon lemon juice
3 tablespoons tarragon vinegar
3 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
1/2 teaspoon black pepper
1 cup black olives, chopped
1 cup mushrooms, chopped

1 (1 pound) loaf round, crusty Italian bread
1/2 pound sliced deli turkey meat
1/2 pound sliced ham
1/4 pound sliced salami
1/2 pound sliced mozzarella cheese
6 leaves lettuce
1 tomato, sliced

In a medium bowl, combine olive oil, lemon juice, vinegar and garlic. Season with parsley, oregano and pepper. stir in olives and mushrooms. Set aside.
Cut the off top half of the bread. Scoop out the inside, and leave a 1/2 inch outside wall. Spoon 2/3 of the olive mixture into the bottom. Layer with turkey, ham, salami, mozzarella, lettuce and tomato. Pour remaining olive mixture on top, and replace the top half of bread. Wrap securely in plastic wrap, and refrigerate overnight.

Source: Allrecipes.com

Pirate Rum Punch

2 cups Malibu Tropical Banana flavored rum
1 dash grenadine syrup
2 (6 ounce) can frozen orange juice concentrate
1 large can (around 20 oz) crushed pineapple
1 orange, sliced into rounds
1 lime, sliced into rounds
1 lemon, sliced into rounds

In a large punch bowl, prepare the orange juice according to package directions. Add the can of crushed pineapple. Stir in the rum, banana liqueur and Grenadine. Float slices of orange, lime and lemon on top.