Reuben BREAD!

Yummy. That is the only word I could say. YUMMY. This is a recipe I found on one of my fav blogs ever. Thekneadforbread.com It is the best site. I am a bread lover and anytime I want a bread recipe to adapt from I start there. As soon as I saw this I had to make it. Considering I had a brisket in the fridge. I cooked my brisket slowly instead of using deli corned beef. I favor it. Then I chip the brisket on my slicer on my food processor. Anyway, try it and love it. Enjoy.

The bread:

3 1/2 cp. bread flour

1 cp. Rye flour

1 cp. Wheat Flour

1 TB Honey

2 TB olive oil

2 1/2 cps hot water

2 tsp. salt

2 tsp. yeast

1. Add the hot water, honey, oil and salt together. Whisk. Add the Rye and Wheat flour. Add yeast. Let sit 10 min.

2. Add the bread flour 1/2 cp. at a time. Knead until a little sticky but elastic. Put in a greased bowl. Toss to coat in oil. Let rise. 1 to 2 hours. Double in size.

When the bread is done rising. Punch down and roll out until it is about 15x14.

Then LET FILL IT.

1/2 cp thousand Island

1 3lb brisket (I roasted on 250 for about 5-6 hrs until it shredded. I added 1 beer and the seasoning packet. You can always use 1lb deli corned beef)

1/2 lb swiss cheese

1 1/2 cp. sauerkraut

3. Fill it in this order. Add the thousand island, the corned beef, cheese, kraut. MAKE SURE YOU LEAVE TWO INCHES AROUND THE PERIMETER.

4. Cut 1 in. slice around each side (Not the bottom) Fold the bottom up and then the sides. Try to connect the two side.

1 egg white

1/2 tsp. caraway seeds

(Mix these two well)

5. Brush the egg white and caraway around the bread. Salt and Pepper. Let rest 30 min.

6. Bake on 375 for 45 minutes. Let rest 10 min. EAT....Serve with extra dressing....YUMMY YUMMY YUMMY....haha.

The fam.

My sleeping beauty after a long day at the beach.

My Bailey Leland, 1

She is my little red head...(If you are wondering where Bailey got her red hair: It is on both sides of the family. RECESSIVE GENES.) I love love love her red hair.

My handsome husband Geoff and I.

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My very funny Alexandra. She is a riot.

Alexandra being a silly goober again. These two are best friends and absolutely adore each other. I love it!!!

Alexandra being silly once again.

I want my amazing followers to meet my family. I am happily married with two little girls. My oldest, Alexandra is four and Bailey Leland is one. I love being a mom. I have the luxury to stay home and be there for my girls every minute of the day. I love that. I have them in the kitchen with me a lot. My four yr old is in the kitchen more. She helps me bake. (Bailey likes to lick the beaters and that is about it. She is my little piggy)

This is a funny story. I had Alexandra helping me make pie crust and I told her to beat one egg with 1/2 cp. water. Alex said..."Am I making egg wash?"

What four yr. old knows what egg wash is?

I just found this to be so funny.

When she is in the kitchen with me I explain what I am doing, but I never thought she was paying attention. Obviously she does...

Anyway, I wanted everyone to meet my beautiful daughters and amazing husband.
Have a great memorial day with your family. I know I will.......

My First Blog Award

Thank you so much to Heavenly Housewife (http://www.donutstodelirium.com/). This makes me ambitious to continue to strive for original and creative dishes to share. From what I understand I send this to ten people who I believe deserves this award. The ten blogs are the ten blogs who got me started. I had the passion to cook, but I did not start blogging until I found foodbuzz.com There was a few blogs that I looked at on a regular basis that gave me the courage to begin my own. This is my thank you.



http://mamanandgourmand.blogspot.com/

http://www.picky-palate.com/

http://thehungryhousewife.blogspot.com/

http://fortheloveofcooking-recipes.blogspot.com/

http://www.andbabymakes4.com/

http://www.jasonsbbqadventures.com/

http://unicornbutterflies.blogspot.com/

http://tanglednoodle.blogspot.com/

http://5starfoodie.com/

http://www.recessionipes.com/

Thank you so much everyone for such amazing and successful blogs. I love you all!!!!

Philly Cheese Steak Egg Roll with Cucumber Salad

This meal is a little unique, but is sooo amazing. I made Philly Cheese Steak EGG ROLLS!!!! Yes, I said Egg rolls and they turned out unforgettable. Now, I am going to try Cuban Egg Rolls (Ham, Swiss, Pork, Pickles and dip in mustard), Reuben (Swiss, Sauerkraut, Corned Beef and dip in thousand island). The ideas do not stop. I made about 24 and froze the rest. I figured if my husband wants a snack we could bake them. Since the Egg Rolls are a little heavy I paired it with a healthy crunchy cucumber salad. This meal was so good. Try it and ENJOY!!!! CUCUMBER SALAD

2 Large Cucumbers, sliced really thin

1/2 onion, sliced really thin

1/2 cp water

1/2 cp distilled white vinegar

1/2 cp sugar

salt and pepper

(Add a little mint or dill if you would like)

1. Just combine all the ingredients. The longer this sets the better it tastes. It tastes awesome the next day.

Philly Cheese Steak Egg Rolls

1 tub of Crisco (Heated on Med-High heat)

1 3lb London Broil
2 TB Steak Seasoning
1 Lg white onion, slice very thin
1 Red Bell Pepper, Sliced thin
1 Pablano, sliced very thin
1 Green Pepper, Sliced very thin
1 8oz. Pepper Jack Cheese, Shredded
1 package of Egg Roll Wrappers

Egg wash:
2 Eggs
2 TB Milk



1. Grill London Broil with 1 TB of seasoning on both side for about 3-4 min each side. You want this Med. Rare. When it is done let it set for 15 min.
2. During the time for the steak to grill saute the onions, peppers and 1 TB of the steak seasoning until slightly soft. Pull from the burner and add the cheese. Toss.
3. Slice the meat really thin...Almost chipped. (I used my food processor. The slicing plate.) Toss the meat into the pan with the pepper, onions and cheese.
4. Using each wrap add a little of the steak filling then fold the bottom (use a little egg wash) and fold each side (add a little egg wash) and then roll the top. It also shows you how to roll on the back of the package.
5. Drop in the hot grease and cook until brown. Repeat.

Leftover Cinnamon Swirl Bread = BREAD PUDDING

I get a phone call and everyone is meeting at my girlfriends house for a play date with the kiddos. All of the kids have been acting up because we have been stranded in the house for days. We have been hit with downpours all week in Central Florida. Of course I jumped at the idea of some grown up interaction. BUT what am I going to bring within two hours?! I look around my kitchen to get ideas. And then I see my Cinnamon Swirl Bread (below). It is the second loaf and it has been sitting there for a few days. I love Bread Pudding.......so I decide to throw it together. It turned out amazing and it was a huge hit. As you can tell from the picture at the bottom. All the mommies loved it.

This is what I brought home....haha. As you can see, It was a huge hit. My Husband got the tiny little piece when he got home from work. LOL.

Bread Pudding

1 loaf of stale CINNAMON SEIRL BREAD (http://www.donutstodelirium.com/), cut in cubes

4 eggs

1tsp. vanilla

1 15 oz. evaporated milk

1 1/2 cps. milk

1/2 cp brown sugar

1/2 cp. white sugar

1-2 tsp. cinnamon

1/4 cp. butter

1. I took the eggs, vanilla, milks, sugars and cinnamon and combined. I added the cubed stale bread into a greased 9x13 pan. I then topped it with the egg and milk mixture. I kept pushing down to make sure all the bread was soaked through.

2. I cubed the butter and scattered on top

3. Cooked on 324 for an hour to hour and fifteen. When the toothpick comes out clean.

4. I then topped it with more brown sugar, cinnamon and powdered sugar.

Peach and Blueberry Pie

I had pie crust leftover from all of the apple pies I made this weekend. I had to look at all my fruit and decide what pie I was going to make. I had peaches and blueberries and that is how this came about. Instead of the lattice topping I decided to try something a little different. How about little hearts? As you can tell, I love to bake and pies is one of my favorites. I hope you enjoy!

Peach and Blueberry Pie

1 pie crust
1 pint blueberries
4 cps. peaches, sliced thin with pit removed
2 1/2 tb. cornstarch
1/3 cp. sugar
1 tsp. vanilla
1 lemon juiced
1 egg, beaten with a little water
3 TB butter

1. Put the pie crust in the pan.
2. Toss the blueberries and peaches with the cornstarch, sugar, vanilla and lemon. Put the filling in the pie crust. Cut the butter in small pieces and put on top of the pie. Put the top crust on top of the pie. (Leave a vent)
3. Brush the egg wash on top.
4. Cook on 400 for 55-60 minutes.

Hot Sauce Marinated Fried Fish Sandwich YUMMY!!!

Okay, this was AMAZING! A friend of mine was telling me about a restaurant she ate at and it served fish sandwiches cooked in red hot. Well, I had to try it. I love spicy. My husband loves spicy. I picked up some fish and decided to marinated it in hot sauce AND then fry it. What could be better? Crunchy. Spicy.

1cp. hot sauce
salt and pepper
1-1.5 lbs tilipia
1 bag of Louisiana Seasoned Fish Fry
2 eggs
1/2 cp. water
1/4 cp. oil
1/4 cp. butter

1. Put the fish in a shallow dish. Salt and Pepper both sides. Add the hot sauce. Turn and coat both sides. Let sit for 20 min.
2. Put a big frying pan on med-high heat with the oil and butter.
3. Fill on dish with the fish fry and one dish with the eggs and water whisked together. Working with one piece of fish at a time. Take the fish and toss in the fry mix and then the egg mixture and then back into the fry mix. Continue with the rest of the fish. (Put in fry mix, egg mixture, back in fry mix) When done put the fish in the hot oil and butter. When one side is brown (3-4 minutes) flip the fish.
4. I put the fish on top of a toasted bun with extra hot sauce, tartar sauce, tomato and lettuce.

This turned out so good. I hope everyone will enjoy it as much as my husband and I.