50+ Lifestyles

Ella’s Kitchen

It is finally Spring after our long, cold winter. A helpful hint on how to remove permanent marker came across desk the other day. Thought I would share it with you. Enjoy spring, trying new recipes and recreating old ones!
Ella

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

__________

How To Remove Permanent Marker:

On this Use:

Clothes hand sanitizer
Walls toothpaste or hairspray
Wood rubbing alcohol
Carpet white vinegar (blot –don’t rub!)
Furniture milk

__________

Cinnamon Brunch Crunch

2 cans Pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 Cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
1/4 Cup sugar and 1 to 1 1/2 Tbs cinnamon combined together

Unroll and spread one can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes
__________

Reuben Crescent Bake

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seamsand perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.