Cheesy Ranch Dip

Matt and I were in the mood for a snack, but didn't have much on hand. We came up with this. It is now one of our favorite dips. Best with pretzels, but awesome with tortilla chips and crackers too.

8 oz cream cheese, softened
1 ounce package dry Ranch Dip mix
1 cup shredded cheddar

Mix all ingredients together. Eat right away (delicious) or let sit in fridge to blend the flavors together (even better!).

Sweet Coleslaw

Matt informed me that I ruined him because, after having this, he doesn't like any other coleslaw that he has tried. It is super yummy! There is kind of a lot of sugar in it - but that is what makes it so good! The recipe calls for 1/2 cup of it - I actually use just under it....I would say more like .40 of a cup....I am not exactly positive because I use the 1/2 cup measuring cup, I just don't fill it quite full.

1 bag of coleslaw mix (16 oz)
2 Tablespoon diced onions (or 1 Tablespoon onion flakes)
2/3 cup Miracle Whip
3 Tablespoons Vegetable Oil
1 Tablespoon White Vinegar
1/2 cup White Sugar
1/4 teaspoon Salt

In a large bowl, mix everything except the coleslaw mix together until smooth. It will seem thick, but trust me, it works! Add in the coleslaw mix. Stir until completely coated. Chill for 1-2 hours before serving. Enjoy!

Reuben Crescent Bake

This has a slight different taste than a Reuben because of the crescent rolls, but it is still delicious!

2 8oz tubes refrigerated crescent rolls
16 oz sliced Swiss Cheese
14 oz thin sliced Pastrami
14 oz can Sauerkraut, drained
2/3 cup Thousand Island dressing
1 egg white
2 teaspoons celery seeds


Preheat oven to 375F. Grease a 9x13 baking dish. Mix together the sauerkraut and dressing.
Roll out one tube of crescent rolls into pan, pressing seams together. Bake 8-10 minutes until golden brown.

Layer half of the cheese onto cooked crescent rolls, followed by all of the pastrami, sauerkraut mix, and the rest of the cheese. Top with the 2nd roll of crescent rolls. Brush with egg white and sprinkle celery seeds evenly over top.

Bake for 12-16 minutes until golden brown. Let stand 5 minutes before serving.