Directions

Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt.
I use cupcake papers to serve the eggs in.  Makes it easy to grab and eat.
Stuff or pipe egg yolk mixture into egg whites. Serve immediately or chill until ready to serve.

Margaritas

The main ingredients are:

Tequilla  (1 part) - Tripple Sec (1 part) - Gran Marnier (1/2 part)  (I substitute it with Gran Gala) and a good Margarita mix (3 to 4 parts).  I use my Bullet.  Put all the ingredients in the bullet, add the ice to the rim and blend until the ice is chopped.  Pour into glass and enjoy.

Pastrami Stromboli

2 rolls of Crescent Recipe Creations
1 lb sliced pastrami
8 thickly sliced Swiss cheese
About 1/2 pound sauerkraut (prepare ahead - see below for recipe)
Mustard
1 egg - beaten
Preheat oven to 325 degrees Spray 13x9 pan with Pam Line bottom of pan with one roll of Crescent Recipe Creations, pushing sides up Spread pastrami over the whole bottom, add some mustard Layer sauerkraut and then cheese. Cover everything with the other roll, pressing the seams together, and try not to tear the dough, Brush top with the beaten egg (I never use all)
Sauerkraut: Rinse sauerkraut.
Saute onions in half a stick butter
Add rinsed kraut
Add 1/2 tsp. caraway seeds
Add 5-6 juniper berries
Dash salt
Cook for about 10 minutes, cool

Sour Cream Pound Cake

1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees F. In a large mixing bowl, cream the the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

Bienenstich
 
4 Eggs
150 g Sugar
1 tsp Vanilla extract
125 g Flour
2 tsp Baking powder
50 g Ground Almonds
100 g Sliced Almonds
15 g Sugar
25 g Butter
 
Filling:
2 Pkg Dr. Oetker Vanilla Mousse
450 ml Heavy Cream
Beat eggs, 150 g sugar and vanilla on high speed for 5 minutes. Sift flour with baking powder and add slowly to egg mixture.  Add ground almonds. Pour in greased and floured spring form pan.  Top with sliced almonds and 15 g sugar.
Bake at 350 degrees for 30 minutes.  Immediately after cake is taken from oven, brush with melted butter.
Cool, cut cake in two layers (Dental floss works pretty good) and fill with the crème filling.  
Crème filling: Add mousse to heavy cream and beat 2-3 minutes.  Spread on the bottom part of cake and cover with the top part.

Key Lime Pie

1- 9inch pie shell, baked
4 - egg yolks
4 - egg whites
1 - can sweetened condensed milk
1/2 - cup Key Lime juice
3/4 - cup sugar
1/2 tablespoon cream of tartar
Beat egg yolks until lemony colored; slowly blend in sweetened condensed milk. Add lime juice and mix well. Add cream of tarter to egg whites and beat until foamy, add sugar slowly while beating to form peaks. Add 6 tablespoons beaten egg whites to filling and pour into pie shell. Top with remaining egg whites and bake at 300 degree for 30 min

Cucumbers and Crab Cups

Prep. time 10 minutes
6 oz imitation crabmeat
2 tbl. Mayonnaise
2 tsp. finely chopped onion
2-3 tsp. chopped dill (I just use a few shakes of dried dill)
8-12 drops Hot Sauce (or as much as you like)
2 European Cucumbers
a handful of dill sprigs

1. 1. in a small bowl combine crabmeat, mayonnaise, onion, dill, hot sauce and salt and pepper to taste. (Can be made a day in advance)

2. Wash and slice cucumbers 1' pieces.  Create a 'cup' using  a teaspoon. Scoop out the center of each slice about 3/4 of the way trough.  Arrange them on a paper towel.

3. Spoon crab meat mixture into each cup and garnish with 1 dill sprig. (I didn't have fresh dill, so I omitted it)

E&J Orange

INGREDIENTS:

INSTRUCTIONS: