I can't believe we're about to start a brand new year. Where has 2009 gone? I feel like the last part of this year flew by in a whirlwind. Once Thanksgiving arrived, time just flew by. Between getting ready for Christmas and the new baby, I haven't really had too much time to cook (as you can probably tell from lack of postings). I did, however, cook a little over the Christmas holidays. Hubby and I have a tradition to make appetizers for Christmas Eve because we spend dinner with his family. Each year I try to come up with some new. Hubby has developed a little obsession with a cheese, cracker and meat tray so of course that had to make an appearance. I always like to make a hot dip(this years was reuben) and this year I made a little bruschetta. For Christmas dinner, we always spend that over at my sister's house. She makes a fabulous meal of roast beef, yorkshire pudding and some kind of veggie. In years past she usually makes the dessert, which is a peppermint flavored red velvet cake we call the Christmas cake. It is so yummy. This year she asked me to make a dessert that I first tried out on Thanksgiving. It's a citrus cranberry cake that I found in November's issue of "Food Network Magazine". It is absolutely delicious. I'm looking forward to what 2010 may have to offer. We'll have a new addition to our family and we cannot wait to meet him. Please check back for my New Year's Eve snacks. Hopefully I won't be so slack in getting them posted.
Happy New Year everyone!!!!
Christmas Eve Snacks
Reuben Dip
1/2lb pastrami or corned beef, chopped thinly
1 small can sauerkraut, drained
1/2 cup shredded swiss cheese
1/2 cup ketchup
1/4 cup mayo
2 tablespoons pickle relish
Preheat oven to 350 degrees. Mix all ingredients together and place in a small casserole dish. Top with a little more swiss cheese and bake for 20-25 minutes. Let cool for about 5 minutes and serve with warmed rye cocktail bread.
