Top of the mornin' to ya!

With St. Patrick's day this week I have been thinking of something fun for dinner. March is just a fun month for me, my birthday is in March and it has just started to get warmer and SPRING is just around the corner! I can hardly contain my excitement!

So to get in the irish mood, this is what I am planning to make...

Classic Reuben Sandwich
Prep time: 25 min



2 tablespoons butter, softened
8 slices rye bread
1/4 cup Thousand Island dressing
1 cup sauerkraut, drained, squeezed dry (from 14.5-oz can)
1/2 lb corned beef, thinly sliced
8 slices Swiss cheese

Instructions:
Heat closed contact grill 5 minutes.
Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.

Makes 4 sandwiches

I LOVE this type of sandwich! I dont really know why because Sauerkraut in general REEKS! But I dont care when it comes to this sandy...YUM!

***Tip*** If you don't have a panini grill, you can “grill” these in a skillet over medium heat, approximately 3 to 4 minutes per side.

Grasshopper Fudge cake
prep time 20 min, total time 1:55 min



1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Instructions:
Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Makes 15 servings

I found all this fun stuff at Bettycrocker.com. They always have such easy meals with basic ingredients.
So I am debating on the cake if I will leave the Choc. layer off, and just have some to put on top for indvidual slices, since Mr. Memphys doesnt let me eat it :(