Recipes

Mom’s Slow-Cooker Mini Reubens

Mom’s Slow-Cooker Mini Reubens

This was always my mom’s favorite recipe during football season…even if our team lost, dinner was always a winner!
Couverts10
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Equipment

  • slow cooker

Ingredients

  • 1/4 to 1/2 lb. deli corned beef chopped
  • 2 16- oz. pkgs. shredded Swiss cheese
  • 8- oz. bottle Thousand Island salad dressing
  • 32- oz. pkg. refrigerated sauerkraut drained and chopped
  • Optional: 1 t. caraway seed
  • 1 to 2 loaves party rye bread

Garnish:

Instructions

  • Put all ingredients except party rye and pickles in a slow cooker.
  • Cover and cook on low setting for
  • about 4 hours, or until mixture is hot and cheese is melted.
  • Stir to blend well.
  • To serve, arrange party rye slices and pickles on separate plates around slow cooker.
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Course; Crockpot / Slowcooker / Sandwiches

Mexican Hot Dogs

Mexican Hot Dogs

My hubby introduced me to these unbelievably good hot dogs. This is how they’re made in his hometown in Mexico.
Couverts8
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Ingredients

Garnish:

Instructions

  • Pierce hot dogs with a fork 3 or 4 times.
  • Wrap one slice of bacon around each hot dog.
  • Over medium heat, grill or sauté on a griddle until bacon is lightly golden on all sides.
  • Remove wire twist from hot dog bun bag.
  • Microwave buns in bag for 30 to 45 seconds.
  • Carefully remove buns from bag; cut open buns.
  • Spread sour cream on both halves of each bun.
  • Place bacon-wrapped hot dog in bun.
  • Top with onion, tomato and jalapeños.
  • Garnish with mustard and catsup.
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Course; Pork / Sandwiches
Cuisine; Mexican

Texas Steak Sandwiches

Texas Steak Sandwiches

My husband and I love these hearty sandwiches. They’re super simple to make…when guests drop by, I can whip them up in no time.
Couverts4
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Equipment

  • Baking sheet
  • skillet

Ingredients

  • 8 slices frozen Texas toast
  • 1-1/2 lbs. deli roast beef sliced
  • steak sauce to taste
  • 8 slices provolone cheese
  • Optional:
  • sliced green pepper and red onion sautéed

Instructions

  • Bake Texas toast on a baking sheet at 425 degrees for about 5 minutes per side, until softened and lightly golden; set aside.
  • Warm roast beef in a skillet over medium heat until most of the juices have evaporated; stir in steak sauce.
  • Divide beef evenly among 4 toast slices; top with cheese, pepper and
  • onion, if desired.
  • Place beef-topped toast and remaining toast on a baking sheet; bake at 425 degrees until cheese is melted.
  • Combine to form sandwiches.
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Course; Beef / Sandwiches
Cuisine; American

Seaside Salmon Buns

Seaside Salmon Buns

For a real homestyle treat, substitute fresh-baked biscuits for the hamburger buns.
Couverts6
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Ingredients

Instructions

  • Mix salmon, pepper, onion, lemon juice and mayonnaise.
  • Pile salmon mixture onto bottom bun halves;
  • sprinkle with cheese.
  • Arrange salmon-topped buns on an ungreased baking sheet.
  • Broil until lightly golden and cheese is melted.
  • Top with tomato slices and remaining bun halves.
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Course; Fish / Sandwiches

Backyard Big South-of-the-Border Burgers

Backyard Big South-of-the-Border Burgers

Every time I bite into a scrumptious, juicy burger cooked on an outside grill, I’m a kid again, at our picnic table with family & friends.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • grill
  • Large bowl

Ingredients

Instructions

  • In a large bowl, combine first 8 ingredients.
  • Crumble beef and sausage over mixture and mix well.
  • Form into 6 patties.
  • Grill, covered, over medium heat for 5 to 7 minutes on each side, or until no longer pink.
  • Top with cheese.
  • Grill until cheese is melted.
  • Grill buns, cut-side down, for one to 2
  • minutes, or until toasted.
  • Serve burgers on buns, garnished as desired.
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Course; Burgers / Meat / Sandwiches

Game-Day Sandwich

Game-Day Sandwich

My husband loves this sandwich and requests it on his birthday. It has something to please everyone.
Couverts6
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Ingredients

Instructions

  • Mix mayonnaise and mustard together.
  • Cut bread horizontally into 3 layers.
  • Spread half of mayonnaise mixture on the bottom layer.
  • Add turkey, roast beef, Swiss cheese and lettuce.
  • Cover with middle bread layer; spread with remaining mayonnaise mixture.
  • Add ham, bacon, Cheddar cheese and tomato.
  • Top with remaining bread layer.
  • Cut into 6 to 8 slices.
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Course; Sandwiches

Cheesy Zucchini Joes

Cheesy Zucchini Joes

My grandma planted lots of zucchini. We always joked that she would serve zucchini in every dish possible!
Couverts4 sandwiches
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Equipment

  • aluminum foil
  • Baking sheet
  • skillet

Ingredients

Instructions

  • Melt butter in a skillet over medium heat.
  • Fry zucchini in butter until golden and slightly tender.
  • Add seasonings.
  • Stir in sauce.
  • Cook and stir until sauce is heated through.
  • For each sandwich, spoon a generous amount of zucchini mixture onto bottom half of bun.
  • Sprinkle with cheese and replace bun top.
  • Wrap sandwiches individually in aluminum foil.
  • Place on a baking sheet and bake at 350 degrees for 15 minutes, or until heated through and cheese is melted.
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Course; Cheese / Sandwiches

Buffalo Chicken Sandwich

Buffalo Chicken Sandwich

Besides looking tasty, this sandwich is very easy to make. It’s my go-to recipe when hubby is having buddies over!
Couverts6 sandwiches
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Ingredients

Garnish:

  • ranch or blue cheese salad dressing crumbled blue cheese, additional wing sauce

Instructions

  • Flatten chicken breasts to 1/4-inch thin between pieces of wax paper; set aside.
  • In a skillet over medium-low heat, sauté onion and celery in oil until tender.
  • In a shallow bowl, combine flour and seasoning salt, if using.
  • Dredge chicken pieces in flour mixture.
  • Add chicken on top of onion mixture in pan.
  • Cook for 5 minutes; flip chicken and cook an additional 5 minutes.
  • Add buffalo wing sauce to pan.
  • Cover; increase heat to medium, and cook 5 to 7 minutes, until chicken juices run clear.
  • Serve on buns; garnish as desired.
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Course; Chicken / Sandwiches

Chicken Quesadillas El Grande

Chicken Quesadillas El Grande

I just whipped this up one afternoon for a quick lunch and it was a hit…so satisfying!
Couverts4
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Equipment

Ingredients

Garnish:

  • shredded lettuce diced tomatoes, diced red onion, sour cream, guacamole, additional salsa

Instructions

  • In a bowl, stir together chicken, salsa, salt and pepper; set aside.
  • In a skillet over medium heat, cook onion and pepper in oil until crisp-tender; remove to a bowl.
  • Evenly spread refried beans onto 4 tortillas.
  • For each quesadilla, place one tortilla, bean-side up, in a skillet coated with non-stick vegetable spray.
  • Top with a quarter of chicken, onion mixture and cheese.
  • Place a plain tortilla on top.
  • Cook over medium heat until layers start to warm, about 2 minutes.
  • Flip over and cook until tortilla is crisp and filling is hot.
  • Cut each quesadilla into wedges and garnish as desired.
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Course; Chicken / Tortilla