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4 tablespoons butter, melted and cooled, plus more for pan

1-1/2 cup graham cracker crumbs

1/4 cup sugar



2 large egg yolks

1 can (14 ounces) sweetened condensed milk

1/2 cup fresh lemon juice (3 lemons)



 *Preheat oven to 350F / 180C degrees.

 *Brush a square baking dish with melted butter.

 *Crush graham crackers

 *Then add in sugar and butter and blend to mix.

 *Press mixture into bottom of prepared pan.

 *Bake until lightly browned, 8 to 12 minutes.

 *Cool crust, 30 minutes.



 *In a large bowl, whisk together egg yolks and condensed milk.

 *Add lemon juice; whisk until smooth.

 *Pour filling into cooled crust; carefully spread to edges.

 *Bake until set, about 15 minutes.

 *Cool in pan on rack.

 *Chill at least 1 hour before serving.

 Serve with whipped cream.


Reuben Casserole


1 pound (about 450g) corned beef, sliced or shredded

1 can (14 ounces) or about 2 cups sauerkraut, drained and rinsed

4 cups rye bread, cubed (about 4-6 slices, depending on size)

2 cups Swiss cheese, shredded

1 cup Thousand Island dressing

1/2 cup sour cream

1/4 cup milk

2 tablespoons unsalted butter, melted

1 tablespoon caraway seeds (optional, for added flavor)

Salt and pepper, to taste



Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Prepare Bread Layer:

Toss the cubed rye bread with melted butter (and caraway seeds if using) in a bowl. Spread half of the cubes in the bottom of the prepared baking dish.


Layer Ingredients:

Layer the corned beef over the bread cubes.

Spread the drained sauerkraut over the corned beef.

Sprinkle half of the Swiss cheese over the sauerkraut.


Prepare the Dressing Mixture:

In a bowl, mix together the Thousand Island dressing, sour cream, and milk until well combined. Spread this mixture evenly over the sauerkraut layer.


Final Layers:

Add the remaining bread cubes on top of the dressing layer, then sprinkle the remaining Swiss cheese over the top.


Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown.



Let the casserole cool for a few minutes before serving. This dish is best served hot, allowing the flavors to meld together beautifully.


Raspberry Chocolate Chip Cookies


1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi-sweet chocolate chips

1 cup fresh raspberries, gently mashed


1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.

3. In another bowl, whisk together flour, baking soda, and salt. Gradually beat into the butter mixture until just blended. Fold in chocolate chips and mashed raspberries.

4. Drop by rounded tablespoons onto prepared baking sheets. Bake for 10-12 minutes or until cookies are golden around the edges.

5. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.


Potato Hamburger Soup

1 lb ground beef
3 large potatoes, diced

(Red potatoes have less starch)
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups beef broth
1 cup heavy cream
2 tbsp flour
1/2 tsp garlic powder
Salt and pepper to taste
2 tbsp olive oil

In a large pot, heat olive oil over medium heat.

Add ground beef, salt, pepper, and garlic powder.

Cook until browned.
Add onions, carrots, and celery.

Cook until vegetables are softened.
Stir in flour and cook for 1 minute.
Add beef broth and bring to a boil.
Add potatoes, reduce heat, and simmer until potatoes are tender.
Stir in heavy cream and cook for an additional 5 minutes.
Serve and enjoy!

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