Reuben Ring for St. Patty's Day

I wanted to share this Pampered Chef recipe.  I am going to make this Pampered Chef Reuben Ring recipe for us to enjoy on St. Patty's Day. I highly recommend it. It is really easy. I was hoping if I posted it today and you wanted to try it, it would give you time to buy all the ingredients.

Reuben Ring
8 oz sliced deli corned beef, chopped

1 can (8oz) sauerkraut, drained and squeezed dry

1 1/4 cups (5 oz) shredded Swiss Cheese, divided

1/4 cup Thousand Island dressing

2 tablespoons snipped fresh parsley

1 garlic clove, pressed

1 egg white, lightly beaten

2 can of Crescent Rolls

Prehead oven to 375 degrees. In Classic Batter Bowl, combine corned beef, sauerkraut, 1 cup of the cheese, dressing, paresley and garlic; mix well.


Take the crescent rolls out of the can and put the large ends of the crescent roll triangles so that they are side by side making them into a ring/circle. After you've done this, then do the next step in the recipe.

Scoop filling evenly over desired shape. Once you scoop filling onto the larger part of the triange, take the small end and pull it up over the filling. If you have a little excess at the small point of the triangle you can tuck it in. Go around the whole ring and finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown


Yield: 8 servings


When I make this I usually don't put in the parsley and garlic and it still tastes great.

Mocktail Monday

Happy Monday everyone. We had a great weekend and it went by quickly. I love summer and taking the kids swimming. They have a blast and it usually makes them nice and tired so they sleep well.

For today's edition of Mocktail Monday, I'm sharing a recipe I learned a few years ago when I hosted a Pampered Chef party. If you ever attend one of these parties, they always have a seasonal cookbook that is $1. I always buy one because they are full of simple recipes and for a dollar you get a lot of recipes in such a handy sized book. They also make great gifts. This recipe was in the Fall/Winter 2007 Season's Best Cookbook.

I think you'll find this recipe a tasty and refreshing beverage during these hot summer days. With the redish color and of this one, you may want to consider it for the upcoming 4th of July holiday. Can you believe that is just around the corner?

Cran-Raspberry Fizz
4 limes divided
1 (12 oz) can of frozen cranberry juice concentrate
3 cups cold water
1 pint raspberry sorbet softened
2 liters (8 cups) chilled ginger ale

Slice two of the limes. Pour cranberry juice& water into a pitcher. Juice remaining limes into pitcher. Scoop sorbet inot pitcher and combine. Add ginger ale and lime slices. Gently stir until well mixed. Serve over ice. Yields 16 servings

The recipe does note that you can add 2 cups flavored vodka such as raspberry, cranberry, currant, citrus or lime if desired.

Cheers to you this fine Monday!