Left Over Corned Beef???

We had dip for dinner tonight! Seriously we did. Not something we  do often………but we did tonight. There was a time when our boys were younger that I made nachos for dinner. My mom had a fit. I explained to her that actually if made correctly nachos are very nutritious. I could of made them a bologna sandwich on white bread with mayo. Ok…….back to our dip tonight!! Reuben Dip!! 



Basically it is all the ingredients you would put on a Reuben sandwich plus some cream cheese!! I found this recipe this last weekend on Chef Jamie’s web site and knew I should give it a try!!

Here’s the recipe or you can go here to find it:


If you love Reuben sandwiches, you’ll love this dip! Serve it with toasted cocktail rye bread for dipping.

  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded Swiss cheese
  • 1/4 cup ketchup
  • 1/2 cup mayonaise
  • 1 teaspoon sweet pickle relish
  • 1 cup corned beef, chopped
  • 1/2 cup sauerkraut, rinsed and drained
  • 1/4 cup grated Parmesan cheese

Preheat oven to 375°F. Mix together the cream cheese and 1 cup of the Swiss cheese in mixing bowl.  Spread the mixture onto the bottom of a 9-inch pie plate.  Combine the ketcup, mayo and relish to make Russian Dressing  Spread an even layer on top of the Swiss cheese. Top with the corned beef, then top with the sauerkraut.  Top with the remaining dressing.  Top with the remaining Swiss cheese and Parmesan cheese.

Bake for 20 to 25 minutes or until the dip begins to bubble and the cheese is melted.

Makes One 9-inch Pie Pan of Dip

I hope you like this dip. We did!

Hope your week is off to a grand start. Guess we’ll have celery for dinner tomorrow night!


Gift Giving on Valentines

I love holidays. I love giving gifts on holidays.  I like planning what I will make and most importantly how I will wrap it up. This Valentines Day it will be cake balls and raspberry bread!  This will be the last time I make cake balls……………..they are too time consuming for me and I do not feel I can master them. Cake Balls are not for someone who is a  perfectionist.  I just can not get them to look as pretty as I would like. And when you don’t like the way they look you have to eat them to destroy the evidence. Bummer!! Not to mention that every single mistake showed its ugly face on my scales. Seriously, cake balls are small – so please tell me how they could add so many pounds to my scales? I even pick up my scales and move them to different parts of our home to see if it changes……….but nope!  Just because you do not like the way the cake ball turns out does not mean it is calorie free!! That breaks my heart!  But my raspberry bread does not require what the cake balls do of me!  My raspberry bread is put in a clear cellophane bag and tied with a red ribbon! Simple!! 

Here’s my cake balls and how I spiffed them up for gifts. I got the heart shaped bowls at Target then wrapped them up with clear cellophane from Hob Lob and tied with red ribbon I already had. 

“Sweets for the Sweet!!”

I have had this recipe for Raspberry Bread forever. I do not even remember who gave me the recipe. Since it turns out red I make it not only for Valentines Day but also for July 4th. It is simple and quick to make. I think it took about 5 minutes to make. 

Now wrap it up – tie it with a ribbon – and that’s it!!



1 white cake mix

1/2 cup water

3/4 cup oil

3 T. sifted flour ( oops – I did not sift)

4 eggs

10 oz bag of frozen rapberries

2 – 3 oz boxes of raspberry jell-o

Combine the first 6 ingredients. beat at moderate speed for 2 minutes. Add the frozen raspberries and beat another 2 minutes. Pour into greased bread pans. I used 4 small loaf pans. Bake at 350 degrees for 35-45 minutes. 

This is truly a very delicious bread!

Drastic Times Call For Drastic Measures! Drinking Detox Smoothies in the New Year!

I must of really enjoyed myself over Christmas. I must of also been in total denial to think that every time I placed some calorie dense food item in my mouth my body would process it like a leaf of lettuce.  But reality set in when I was getting ready to go out for New Year’s Eve and being like everyone else I already knew what I was going to wear. Or I thought I did. Well big fat dang!  How did these pants get so tight?? This very chic ensemble sure did fit before Christmas and how on earth could it not fit in a matter of weeks?? Not good because I did not have Plan B or at least Plan B was not the outfit I had mentally prepared for! I felt like Macaulay Culkin in the Home Alone movie.


Thank goodness my friend Renee had turned me on to some really yummy veggie smoothies to help you detox. I made several after Thanksgiving with a tad bit of trepidation but they were actually quite good and I felt great!! Seriously!  Even my husband was drinking them and I know you may never meet my husband but his ideal breakfast involves either sausage or bacon! He knows better!

Here is the smoothie my friend turned me on to. Seriously, it is very tasty. I know……..I had my doubts also!! I love kale so I added that also.

 Glowing Green Smoothie by Kimberly Snyder, Clinical Nutritionist

Source: Beautylish.com


1 1/2 cups water

1 head organic romaine lettuce, chopped

1/2 of large bunch of organic spinach (or 3/4 of small bunch)

3-4 stalks organic celery

1 oraganic apple, cored and chopped

1 organic pear, cored and chopped

1 organic banana

Juice of 1/2 organic lemon

Optional: 1/3 bunch organic cilantro (stems okay), 1/3 bunch organic parsley (stems okay)

  1. Add the water and chopped head of romaine and spinach to the blender.
  2. Starting the blender on a low speed, mix until smooth.
  3. Gradually moving to higher speeds, add the celery, apple, and pear.
  4. Add the cilantro and parsley if you choose. Fresh herbs, like cilantro and parsley, have cleansing properties that help extract heavy metals and other toxins from the body.
  5. Add the banana and lemon juice last.
  6. This recipe produces about 60 ounces. Kimberly recommends that a woman drink about 16-25 ounces every morning. You can store the rest of the liquid for a day or portion it out and freeze.

Beautylish Tip: If you don’t have access to organic produce, regular fruits and vegetables are okay too, says Kimberly, who recommends soaking them with diluted apple cider vinegar to remove the pesticides.


I then told our son about the smoothies we were drinking and he  is “in the know about just about everything” and referred me to this site!

 Girl Get Strong 

It is a great website!!  The first smoothie is called Flat Tummy – just the name of it makes me pay attention!! The next one is called Skin Saver – still has my attention!  Then there is the Peanut Butter Energy Booster – peanut butter and energy? that is a win-win if you ask me!! How about a smoothie call Bone Lover?? I am at the age (older & past menopause) that I need to pay attention to anything that helps my bones. And then there is one called Immune System Booster- hey we all need to keep our immune system fit – especially this time of year. Natural Skin Tanner is definetly something I want to try – we all want that healthy glow and this smoothie is rich in beta carotene. And the last one is Antioxidant Power full of blueberries, raspberries, pomegranates and beet juice.

SO! Who wants to join me?? I started my smoothie routine this morning and had lots of energy, which is normally not my claim to fame!!

Of course I do need to give everyone a disclaimer……….I am not a doctor and do not play one on TV or anywhere else!! Before you do anything we all know to check with our doctor and get their blessing!!! We all know this because we have heard it a gazillion times before.

Here’s to a very healthy 2012!!

Thanks for stopping by my blog!!

Gift giving at Christmas Time

It has been a  long time tradition that I make cinnamon rolls as gifts for friends & neighbors. We deliver them on Christmas eve and label them “Christmas morning cinnamon rolls”. Since we have moved to Oklahoma over 18 months ago our new friends and neighbors don’t know about the cinnamon roll thing and I wasn’t going to tell them. Whew – as yummy as they were they were also lots of work!!! Now the new tradition is Homemade Baileys Irish Cream!! Easy and oh so delish!! Lots of calories but who cares??

Homemade Bailey’s Irish Cream

(Make this recipe in your blender)

3 eggs – blend for 15 seconds

1 pint whipping cream

1/2 t coconut extract

3T Heresey’s Chocolate Syrup

1 can Eagle Brand Milk

1 1/2 cup Scotch ( 1 liter will make 3 times this recipe)

Blend all together

I get my bottles at Hob Lob when they are 50% off –  or if you are really have your act together you can save your pretty bottles during the year and use them.


Pour your homemade Bailey’s into bottles and decorate!! Easy!! Here is the clear bottle.


Here is the green one. I got the little ornaments at Dollar Tree for a $1 each.




And here is the red one – there are so many wonderful ribbon combinations that spiff things up!!




When delivering Christmas goodies, we can not forget our friends and neighbors who have fur children….i.e. “doggies”.  I saw a recipe in our Sunday paper for homemade dog treats and just cut them out with a Christmas tree cookie cutter! I know ……..kinda over the top isn’t it!!

 Peanut Butter and Pumpkin Dog Treats

2 1/2 cups whole wheat flour

2 eggs

1/2 cup canned pumpkin

2 T peanut butter – I used a tad more

1/2 t. salt

1/2 t. cinnamon

1/2 cup water

1. Preheat oven to 350 degrees

2.  Whisk together the flour, pumpkin, peanut butter, eggs,  salt and cinnamon. Add  water as needed to make dough workable, but the dough should be workable and not too wet. The dough should be a dry and stiff. Roll our and cut into desired shapes

3. Bake in preheated oven for about 40 minutes until hard.



Put em in little clear bags with ribbons.



Merry Christmas from Sedona & Bella (who are not so thrilled about having their photo taken)


It’s Christmas Eve………..wasn’t it yesterday that we were discussing Halloween decor. Time flies! I hope that all of you have a wonderful holiday with family and friends!!



Okra – and lots of it!

I think my husband got a little carried away when he was planting okra seeds. WE have okra – lots of it! Seeing that our weather here in Oklahoma has been 100 plus for way too long, which is  what okra likes best – hot stinkin weather!! Okra seriously grows over night, so be prepared to harvest it daily.

I am still amazed that a little flower will become such an edible delight!! I think the flower is beautiful with it’s dark purple center – and just look at all the okra babies around the flower.

I am having to get creative with all the okra we have. We have fried it, put lots in the freezer, then pickled some which was quite tasty but was a lot of work. Here is what I think is quite tasty…………roasted!! It is so tasty I can not get enough of it! The biggest bonus  is that it is not that fattening!!  Score!

Here is what you do- just take the amount you want to eat and lay them out on your roasting pan.

This is my Pampered Chef pan – it is well seasoned because I roast most of our veggies on it.  I probably put less than 1 T of olive oil on it and just rolled the okra with my hand. Placed it in a 400 degree oven for 12 minutes.

Then I drizzled balsamic on it and sprinkled it with coarse sea salt. YUMMO!!! What is great about roasted okra is that it is “pick up” food, like a nutritional appetizer.  That’s a good thing because I have eaten some fattening appetizers  in my day!!

Try it – I think you will like it!! Plus if you have any okra recipes, please send them my way!



It is too HOT to cook!

I am sick of this heat!  I thought I was used to heat after living in Houston for 15 years but it is seriously hotter here in Tulsa! We have had record heat here – like weeks of over 104! That is hot. So, I am not turning on the oven or even the stove. We enjoyed our dinner tonight so I wanted to share this recipe. It was a recipe I tore out of a magazine – and unfortunately I do not know which magazine it was!!

Refreshing Shrimp Salad

Start with romaine

Now sprinkle diced celery, chopped tomatoes and onions

Add your shrimp. I used frozen shrimp that had already been cooked

It’s time for the dressing

Oh and of course garnish with lemons! It is all about the presentation. Please take time to do this step. I even do this just for my husband and me. It makes the plate prettier and I think it is worth the time.

Here’s the recipe:

Step 1.  Shrimp Sauce/Dressing

1 cup mayo

3 T of ketchup

2 t. mustard

2 t. lemon juice

1 t. Worcestershire sauce

1 t. garlic powder

Place in your fridge. I actually had my act together and made this earlier in the day. So all the little flavors got to know each other all afternoon in the fridge – as they say…………let the flavors “marry”. You can double this if you’re making it for more people.


Step 2. Putting the  Shrimp Salad together (according to my recipe)

1 pound boiled shrimp

1/4 cup celery

2 T minced onion ( I used red onion)

1 1/4 cups shrimp sauce

1 head iceberg lettuce, shredded. (Yuck, I never ever use iceberg – NEVER. It has zero nutritional value. It is like water. I use romaine  – it is pretty, green and much more pleasing to the eye)

3-4 tomatoes – diced!  Hopefully you have a garden and can use fresh.

Garnish with fresh chives. Oops I forgot this step! Oh, darn! My picture would of been better with a bit of chives sprinkled about!!