Sunday, September 6, 2015

Recipes from this morning's show :) Enjoy!

Reuben Sandwiches
Homemade Potato Chips
Spaghetti Salad
Mississippi Mud Cookies

Makes 6 sandwiches

12 slices marble rye bread
1 lb. corned beef from your local deli (sliced thin)
Marie’s Thousand Island dressing (you can find it by the bagged salad)
1 small can sauerkraut drained very well
6 slices Swiss cheese
onion, sliced thin—optional

Spread a generous amount of Thousand Island on both pieces of bread.  Next add 3 to 4 slices of corned beef,  2 tablespoons sauerkraut, onion and 1 slice of cheese.  Melt 2 tablespoons butter in a large skillet and place 2 sandwiches in the skillet.  Spread butter on the tops of the sandwiches.  Cook on medium high 2 to 3 minutes and then carefully flip the sandwiches with a spatula and cook another 2 to 3 minutes.  Cook 2 at a time.


2 baking potatoes scrubbed and patted dry, sliced paper-thin
Vegetable or peanut oil for frying
Salt and pepper to taste

A mandolin is a must for this recipe.  You can find them at any kitchen store, and they range from very inexpensive to expensive.  I think I paid $10 for mine!  Using a mandolin will allow you to slice the potatoes paper-thin….watch out for your fingers, though!  In a deep pot, pour about 3 cups of oil into it and heat the oil to about 350.  Place potatoes in a single layer (careful not to over crowd the pot) and fry for 7 to 10 minutes or until they are golden brown.  Watch them carefully JRemove with a slotted spoon and place on a slotted rack until slightly cooled.  Salt and pepper to taste.  Serves 3 to 4 people.  You may want to double the recipe because they disappear fast!  I also do this with sweet potatoes and put cinnamon and sugar on them instead of salt and pepper.


1 (16-ounce) box spaghetti, cooked and drained
8-ounces of Zesty Italian dressing
¼ cup McCormick’s Salad Supreme seasoning
1 teaspoon each of salt and pepper
½ cup each of chopped bell pepper, green onion, squash, zucchini and tomatoes.
You can be creative and add any veggie you like J

Mix all ingredients together and refrigerate 6 hours or overnight.  Makes about 12 servings.


1 cup semisweet chocolate morsels
½ cup butter, softened
1 cup sugar
2 eggs
1 ½ cups flour
1 t. baking powder
½ t. salt
1 cup chopped pecans
½ cup milk chocolate morsels
1 cup miniature marshmallows

Microwave the semisweet chocolate in a small glass bowl on high for 1 minute or until smooth, stirring every 25 seconds.  Beat butter and sugar at medium speed with a mixer until creamy; add eggs.  Beat in vanilla and melted chocolate.  Combine flour, baking powder and salt and gradually add to chocolate mixture, beating until well blended.  Stir in pecans and chocolate morsels.  Drop by tablespoons onto cookie sheet.  Press 4 marshmallows into each cookie and bake at 350 for 10-13 minutes.

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