Eat Good for St. Patrick's Day

Reuben Rolls

• 48 Servings
• Prep: 30 min. + chilling

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons spicy brown mustard
• 1/4 teaspoon prepared horseradish
• 5 flour tortillas (10 inches), room temperature
• 7 packages (2 ounces each) thinly sliced deli corned beef
• 15 thin slices Swiss cheese
• 1 can (14 ounces) sauerkraut, rinsed and well drained

Directions

• In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
• Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Yield: about 8 dozen.

Grasshopper Pie

• 8 Servings
• Prep: 15 min. + chilling

Ingredients

• 1-1/2 cups cold milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 2-3/4 cups whipped topping, divided
• 1 package (4.67 ounces) mint Andes candies, chopped, divided
• 1 chocolate crumb crust (9 inches)
• 1/4 teaspoon mint extract
• 2 drops green food coloring, optional

Directions

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.
• In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.