Paddy's Reuben Dip

If you are living on a boat, you know that summers in Florida are hot enough without heating up the kitchen for long hours! A friend of mine recently suggested using a pressure cooker to make the cook time shorter (3 hours down to 30 minutes!). There are some great new pressure cookers on the market (not nearly as scary or loud as my grandmother's use to be). You can even cook frozen meat without thawing...now that is a time saver. They come in both electric and stove top versions. Here are some of the better choices of pressure cookers on the market today: Electric: 1. Instant pot is very popular can be found at most of the big box stores like Wal-Mart & Target. Or buy it from Amazon and have it delivered to your house. The Instant Pot Lux 1000W from Target is about $60.00. 2. Cuisinart Pressure Cooker is also popular and can be found at big box stores like Wal-Mart & Target and bought online from Amazon. Best Buy has this for about $60.00. 3. Farberware Digital Pressure Cooker is another popular brand, found at big box stores and online. Wal-Mart sells it for about $60.00. Stove Top: 1. BergHOFF 6.3 Qt Pressure cooker even works with induction cook tops. Home Depot and Bed Bath & Beyond have it for $180.00 2. T-Fal 6 Qt Pressure Cooker Home Depot has it for $54.00

Ingredients: 12 frozen bread dough dinner rolls 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed 2 tablespoons olive oil 1/4 cup grated Parmesan cheese 1/4 cup minced fresh basil 1-1/2 cups marinara sauce, warmed Directions: 1. Let dough stand at room temperature 25-30 minutes or until softened. 2. Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 to 2 hours. 3. Preheat oven to 350°. Bake buns 12-15 minutes or until golden brown. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce. Yield: 2 dozen.

Ingredients: 1 carton (8 ounces) whipped cream cheese, softened 1 cup (8 ounces) crumbled feta cheese 1/4 cup chopped green onions 1 package (5 ounces) dried cranberries 4 flour tortillas (10 inches) Directions: In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices. Yield: 40 appetizers.