Reuben Crescent Bake by CK
2 tubes (8 oz) refrigerated crescent rolls-seamless dough sheets
1 pound sliced Swiss cheese
1 pound sliced deli corned beef
1 can (14 ounces) sauerkraut, well drained and rinsed
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. Press onto the bottom of a greased 9×13 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. . Place second dough sheet 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.

ST. PATRICK’S DAY LIME POKE CAKE by GKT
1 c. (2 sticks) unsalted butter, softened, plus more for greasing pan
2 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. buttermilk, well shaken
2 tsp. vanilla
2 c. sugar
3 large eggs, lightly beaten
One 3-ounce box lime gelatin
TOPPING:
2 c. heavy cream, cold
1 Tbsp. sugar
2 tsp. vanilla
Green sanding sugar, for sprinkling
Preheat oven to 350. Butter bottom and sides of 9×13 pan. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside. Beat the sugar and butter in large bowl, scraping down sides as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce speed to lowest setting; with mixer running, add 1/2 of flour mixture, then 1/2 of buttermilk mixture, then remaining flour mixture and remaining buttermilk mixture. Spread batter into pan. Bake until brown and toothpick comes out clean, about 30 minutes, rotating pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through cake. Bring 1 c. water to boil, pour over gelatin; stir until dissolved. Stir in 1/2 c. cold water. Pour mixture evenly over cooled cake. Refrigerate 2 hours. Meanwhile, whip the cream with sugar and vanilla until fluffy. Spread over cake. Sprinkle with sanding sugar.