Rueben Sandwich casserole

St. Patty’s day is coming up, and whether ye be Irish or not, I think you will love this recipe!

I am a sucker for a Reuben Sandwich.  My mom makes the most amazing sandwich I have ever tasted, her secret is a special homemade salad dressing for it.  But alas, I do not hold the secret recipe, so we will make do with store-bought this time!

This Reuben recipe, uses all the regular Reuben ingredients, but instead of making 6 individual sandwiches, it’s layered, casserole style!  Tastes exactly the same, butter toasted bread and all!

Reuben Sandwich Casserole

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reuben sandwich casserole

  • 4 pounds Corned Beef Brisket
  • ½ cups Thousand Island Salad Dressing
  • 1 can (16 Oz Can) Sauerkraut, Rinsed And Drained
  • 12 slices Swiss Cheese
  • 10 slices Rye Bread, Cut Into Cubes
  • ½ cups Butter, Melted

Place corned beef brisket in an oven safe dish with 2 inches of water in the bottom. Cover and cook for 4 hours at 325F. Remove foil for the last 15 minutes of baking time.  Leave oven on for baking casserole, just up it to 350.

Allow to cool a bit, then place meat on cutting board and cube it.

Sprinkle all but 1 cup beef cubes in an extra deep 9×13 baking dish, I used Pampered Chef’s Deep Dish Rectangular Baker.

Drizzle at least 1/2 cup of Thousand Island salad dressing over the top.

Cover the dressing layer with slices of Swiss cheese, then rinsed and drained Sauerkraut.

Melt 1/2 cup butter and toss bread cubes in it before topping the casserole with them.

Bake casserole at 350* for 30 minutes.

Tastes best day 1, so adjust recipe according to your family size….



Slow Cooker Sierra Mist Ham

I love Coke Ham, it’s dark and rich, and caramelizes as it cooks.  But sometimes, you just need a lighter flavor, that is when my sister-in-law suggested I try Sierra Mist Ham.  YUM!

Sierra Mist will give your ham a light citrus flavor, but more importantly, make the most tender ham you have eaten.

Slow Cooker Sierra Mist Ham

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slow cooker sierra mist ham


This easy ham will make your holiday prep so much easier, just pour on the soda and walk away for the day.

  • 12 pounds Bone In, Butt Cut Ham
  • 8 cups, 7 tablespoons, ¾ teaspoons, ⅓ pinches Sierra Mist
    (haha, in other words, guess…but it’s about 1 cup of soda plus half the liter)
  • 1 teaspoon Dry Mustard
  • ¼ teaspoons Cloves

Trim ham to fit in oversized slow cooker. Pour 1 cup of sierra mist into a measuring cup and add seasonings, pour over ham.

Turn crockpot on low and add remaining soda, until only half the 2 liter remains.

Cook on low for 8 hours. Slice and serve with extra soda drizzled over platter.

Slow cooker Sierra Mist Ham (3)



Beef & Rice Enchilada Soup

  I made this delicious soup last Winter, when everyone was coming over all the time to be with Papa.  I knew I needed a big, hearty meal that could fill a lot of tummies.

  I saw a Pin from Cinnamon Spice & Everything Nice that looked great!  I knew I was going to have to use it only as a jumping off point, because I needed it to GROW to feed a crowd, so I started changing and adding and here is what we ended up with:


Beef & Rice Enchilada Soup

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beef and rice enchilada soup (3)

  • 2 Tablespoons Butter
  • 1 whole Small White Onion, Finely Chopped
  • 1 whole Bell Pepper, Any Color, Diced
  • 6 cloves Garlic, Pressed
  • 1 pound Ground Beef, Cooked And Drained
  • 1 can (11 Oz Size) Diced Tomatoes & Green Chilies, Undrained
  • 1 can (14 Oz Size) Creamed Corn, Undrained
  • 1 can (14 Oz. Size) Corn, Drained
  • 1 can (16 Oz. Size) Chili Beans With Sauce
  • 1 can (14.5 Oz Size) Petite Diced Tomatoes, Drained
  • 8 ounces, fluid Packet Of Frontera Red Chile Enchilada Sauce
  • 2 cups Cooked Brown Rice
  • 1 teaspoon Cumin
  • ½ teaspoons Oregano
  • Pinch Of Chili Powder
  • 1 cup Sour Cream
  • 2 cups Shredded Colby-jack Cheese
  • 2 cups Tortilla Chip Strips For Garnish
  • Cilantro For Garnish

Melt butter in a large skillet and saute onion, bell pepper and garlic for 2 minutes before adding beef, seasoning to taste, and cooking through. Drain and add to large slow cooker.

Add diced tomatoes and chilies, creamed corn, regular corn, chili beans with sauce, petite diced tomatoes and packet of Red Chili Enchilada Sauce.

Season with cumin, oregano, and a pinch of chili powder.

In a small sauce pan, cook brown rice according to package directions, subtracting 10 minutes from cook time. Add rice to slow cooker and let it continue to cook in there.

Cook ingredients on low for 5 hours. During the last 30 minutes, stir in sour cream and shredded cheese.

Serve with tortilla chip strips and a bit of cilantro.


Shortcut Supper with Home Cooked Taste

  While we are without a kitchen, on month 3 mind you, I am learning to cook with short-cuts.    Kitchen update: Finally got the missing cabinets in, and the next day, the countertops came in.  Annnnnnd, one was wrong. … Continue reading

Caramel Brownies

Real quick, before we get on to the chocolatey-caramel deliciousness, I just wanted to say a humble thank you for yesterday.  

  I guess I figured it would be the fellow bloggers that would connect and respond to my ‘Bloggers Are People Too’ post with a “yes” and an “amen” and a comment about it.  Oh, there were definitely some amens from fellow bloggers, they totally got where I was coming from, they have been on the receiving end of nasty, too.

  I think what surprised me, was all the comments from people who don’t blog.  You all didn’t let that stop you from coming alongside me with words of affirmation and encouragement, and that meant the world to me! You took the time to show me compassion, even if you hadn’t walked my path.  Simply amazing. I am blessed to have you in my life!  

  Truthfully, what I wanted to do yesterday was stamp my foot and shout to those mean forums,
“STOP looking for my husband on dating sites, STOP saying Jesus can’t heal a broken marriage this fast, stop calling me mean names, stop hate reading my blog, STOP accusing me of hurting my kids and especially of not giving the best care I could to my father in law. STOP COMING HERE TO THROW STONES…..”

You don’t know how many times I checked that site the first day I found it. They were sending all kinds of people my way, so I followed the link back to them.  I was actually in schok, unable to look away, even through little gasps of horror, and tear filled eyes.  After that first day, I walked away. I won’t go back.  I don’t want to know what they will say next.  I know who I serve, I know who I answer to, and I know one day, everyone will face their Creator and give an account of their lives, their actions and their words.  

  You don’t know how many times my fingers twitched and hovered over the keyboard with rebuttals and arrows to fling back.  But I didn’t.  I didn’t have to, because you all pointed me to Jesus.  You reminded me why the attacks come. My battle is not with flesh and blood, my battle is not with forums and snarky websites.  My battle is with satan, the prince of darkness.

Duh. How could’ve I missed that part?  Thanks for pointing me to the bigger picture yesterday. I needed it.

  The cool part about this, is that hundreds of people are coming from those sites, daily, to see what all the fuss is about.  I can only hope they find Jesus while they are here, that they find themselves captivated and unable to look away, because our Savior is irresistible.

 Hey, crazier things have happened!  😉  That’s enough serious talk for today, let’s move on to dessert.

  This one comes from my Momma’s recipe box, and it always takes me back to my childhood. We lived in the coolest little bitty town.  The kind where you rode your bike alone everywhere, and played outside until dark, and your mom didn’t worry a bit.

   This simple recipe starts with a cake mix, and was the “Go To” recipe for Desserts at our house…when she let us have dessert, which wasn’t often.  She was a worse Sugar Nazi then I am!  Haha.

  I remember sneaking into our kitchen, and carefully opening the non-creaking cupboard door, where she had the Little Debbie’s stashed.  I would wait until she laid down for a little snooze on the couch, in the living room, so that I could be sure my “Operation Little Debbie” would be successful this time.

  Wouldn’t you know, the MILLISECOND that package crinkled she’d say, “HEY!” or “What do you think you are doing?” from the couch, and scare the living tar out of me.  Rats, so close!

  She did let me and my little brother peel the wrappers from the caramels used in this recipe.  And sometimes, she even let us eat the extras! Maybe THAT is where my obsession with caramel started?! Hmmm.

Caramel Brownies

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Caramel Brownies


These simple, but delicious, cake mix Brownies come from my Momma’s recipe box.

  • 1 box (15.25 Ounce Box) Chocolate Cake Mix
  • ½ cups Melted Butter
  • 5 ounces Evaporated Milk, Divided Use
  • 37 Brach’s Caramel Squares
  • 1 cup Chocolate Chips

  Combine DRY cake mix with 1/2 cup melted butter and 1/2 cup evaporated milk. Mixture will be thick.
Press a little over half into a sprayed 9×13 glass pan.
Bake at 350 degrees for 6-8 minutes.
Unwrap 37 caramel squares, and combine them with 1/3 cup evaporated milk in a small saucepan. Heat over low heat and stir to melt and combine.
Sprinkle one cup of chocolate chips over par-baked brownies, then pour caramel over top.
Drop remaining batter in tablespoons over the surface.
Return to oven for 15 more minutes, or until toothpick comes out clean.
Cut while warm, but not piping hot, for best results.

Dig in!


Bacon Wrapped Hot Dogs aka “Fancy Dogs”

  Mmm, sometimes you just need a good hot dog off the grill!!!!!  We have been without a kitchen since July, so we have grilling, crockpotting, and cooking in an electric skillet and toaster over. 

  I have been loving the Hebrew National Hot Dogs, they even go on sale once in a while!  I know hot dogs aren’t good for you, but at least this brand has no corn syrup, nitrates, or extra fake yucky stuff.

Bacon Wrapped Hot Dogs aka “Fancy Dogs”

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Because sometimes you just need a Hot Dog with a little extra class…

  • 12 ounces, weight All Beef Hot Dogs
  • 4 ounces, weight Cheddar Cheese, Thinly Sliced In Strips
  • 8 slices Applewood Bacon, Thick Cut
  • 4 Tablespoons Butter
  • 8 whole Wheat Hot Dog Buns
  • Toppings: Your Favorite Slaw, Ketchup, Mustard, Onions, Sauerkraut, Relish

Slice your hot dogs down the center, but not cutting through to the bottom. Press cheese strips into the sliced opening of the hot dogs.
Wrap with a piece of thick cut bacon, use a half a toothpick at the start and end of the bacon to hold during grilling.IMG_3028
Grill over medium heat until bacon is cooked through, and cheese is melted. Remove from grill and set aside.
Butter hot dogs buns. Place on the hot grates until nicely toasted. Serve hot dogs with your choice of toppings.
Dig in!


Fancy Hot Dogs

Farm Day & Mexican Street Corn

  We spent 8 hours outside at Dale’s family farm doing corn on Monday. It was hot, sticky, exhausting, but FUN!  If you want to know what “putting up corn” looks like, then you have come to the right place. … Continue reading