Wednesday, October 31, 2012

Week 7: NJ Crumb Cake, Reuben Dip and Yellow Squash Casserole

The Patriots barely beats the Jets this week in overtime, 26-29.  The win moved the Patriots into the leading spot in their division, but with a 4-3 record, that isn’t exactly worth writing home about.  Like the spoiled Patriots fan I am, I could not believe that the Pats blew another lead in the fourth quarter.  What the hell is going on?  While it is nice to WIN a close one (Not our MO this season,)  it would also be nice to not have a series of life threatening heart attacks every time the Patriots enter the fourth quarter of a game. 

Thanks to Gostkowski, the Pats tied it up with a FG in the remaining second of the game and then took the lead with another FG 4 minutes into OT.  As most of you know a TD would have won the game, but in OT, the other team gets a chance to respond to a FG.  The win came when Ninkovich, (who totally deserves a superhero name this season, I am working on it,) knocked the ball out of Sanchez’s hands and recovered the fumble.  

At this point, I was ecstatic because I dislike Mark Sanchez and I despise Sexy Rexy.  Crushing them into submission would have been better, but I will take a simple win any day.  The only thing that could have made me happier would be if I thought the end of the Sanchez vs. Tebow debate had finally arrived.  Personally, I don’t “like” either of them.  But if I had to choose, it would be Tebow any day.  At least I would have something good to look at. 

We started the day with some New Jersey Crumb Cake.  (For all the deep thinkers out there, I will help you out - They play in NJ.)  I have made a Coffee Cake before, but I think I like this better.  It’s incredibly simple to make, so take note of this recipe and whip it out to impress people next time you have company over for breakfast.  

New Jersey Crumb Cake

½ Cup Butter
1 Cup Sugar
2 Large Eggs
¾ Cup Milk
2 Cups Flour
2 tsps Baking Powder
1 tsp Vanilla
½ Cup Butter
1 Cup Sugar
2 Cups Biscuit Mix
2 tsps Cinnamon

1. Cream Butter and Sugar in a large mixing bowl.  
2. In a separate bowl, beat together Milk and Eggs.  Add to Butter/Sugar mix.
3. In a separate bowl, combine dry ingredients.  Slowly beat into wet ingredients. Stir in Vanilla and pour into a greased 9x13 Pan.
4. In a mixing bowl, cut Butter into Sugar, Biscuit Mix and Cinnamon.  Sprinkle over batter and bake at 350 for 30 minutes.  

Rather than make Reuben Sandwiches for the game, Dan and I had a Reuben Dip.  Same stuff, just warmer and messier.  Making an entire batch for just the two of us was a mistake though. We could only eat about a ¼ of it, but what a good ¼ it was.

Baked Reuben Dip

⅔  Lb Corned Beef, thinly sliced
¾ Cup Light Cream Cheese
¾ Cup Shredded Swiss Cheese
¾ Cup Sauerkraut, drained
¼ Cup Light Sour Cream
2 Tablespoons Ketchup
3 Tablespoons Spicy Brown Mustard
Salt and Pepper, to taste  
Marble Rye, to serve

1. Preheat oven to 375.  Combine all ingredients in a large bowl
2. Spread in a lightly greased baking dish and cook for 30 minutes.
3. Serve with Marble Rye.

We also had a Yellow Squash Casserole with dinner.  Yellow Squash are native to NJ and I had been wanting to try this Food Network recipe for quite awhile.  It ended up being well worth the wait. If it is just the two of you, halve the recipe.  I think I am going to break this out again for either Thanksgiving or Christmas.  

Yellow Squash Casserole

3 Yellow Squash, Chopped
1 Zucchini, Chopped
2 Carrots, Chopped
¼ Cup Unsalted Butter
½ Large Onion, Chopped
1 Garlic Clove, Minced
1 ¼ Cup Ritz Crackers, Crushed
½ Cup Grated Cheddar Cheese
2 Eggs, Lightly Beaten
Salt and Pepper

1.  Preheat oven to 350 and butter an 8x8 Baking Dish.
2. Placed chopped Squash, Zucchini and Carrots in a saucepan.  Cover with water and bring to a boil.  Cover, reduce heat to Medium and cook for 20 minutes or until vegetables are soft.
3. Meanwhile, warm 3 Tbsp of butter in a medium skillet over Medium Low Heat.  Stir in Onion and cook until soft and translucent, approximately 8 minutes. Set onions aside and wipe down skillet.  Add the remaining butter and cook the cracker crumbs briefly until golden.  Set aside.
4. Drain the squash, mashing the vegetables just a bit.  Spoon into a mixing bowl with ¾ Cup Cracker Crumbs, Cheese, splash of Tabasco, and Onions.  Season with Salt and Pepper.  Stir in Eggs and spoon into the baking dish.  Top with remaining crackers and bake uncovered for 30 minutes.

Happy cooking!

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