Cooking Up Cottage

Category: Recipes

Mini-Rueben Sandwiches

The big game is quickly approaching and that means it’s time for some appetizer recipes. The first time I had these Mini-Reuben Sandwiches was over the holidays. From the moment I tried these cute little sandwiches, I was hooked and I knew I had to make them. They are the perfect appetizer for a crowd on game day. Your guests will love the delectable flavor of the warm melted cheese and corned beef. These little sandwiches will please the heartiest and the daintiest eaters at your party. One of the great things about this appetizer is that they are easy to assemble, which means you won’t miss any of the game. It only takes a couple minutes to make these sandwiches. Then it’s off to the oven they go. Before you know it they are ready to be served.

Here are the ingredients in this game day favorite. Thousand Island dressing, a loaf of Cocktail Rye bread, sauerkraut, Swiss cheese, corned beef, and butter that is not pictured here.

Butter 20 pieces of Cocktail Rye bread and place them on a foil lined baking sheet, butter side down.

Next spread Thousand Island dressing on each piece.

Then drain the sauerkraut and put 2 tablespoons on each piece.

Pile the corned beef on each piece.

Place a piece of Swiss cheese on each sandwich.

Spread Thousand Island dressing on the top piece of bread and place it on each sandwich.

Butter the top slice of bread for each sandwich.

Bake in a 350 degree oven for 10 minutes. Then after the ten minutes turn the oven to broil and broil the tops of each sandwich for 3-5 minutes.

Now your sandwiches are ready to serve. So next time you have to feed a crowd at your house for the big game whip up a batch of Mini-Rueben Sandwiches; they are sure to be a crowd pleaser!

[amd-zlrecipe-recipe:19]

January 16, 2015
Potato Soup

This is comfort food at its best! Loaded with ham, bacon, cheese, and potatoes…this is a meal in a bowl. You could serve it on a big game day for a crowd or to your family on a weeknight. I made this Potato Soup recipe last Thursday night when we had a blizzard. It’s was the perfect food for a cold night! I happened to have all of the ingredients in my cupboard. This soup has the same white sauce base as my recipe for Scalloped Potatoes and Ham with more milk added to the sauce.

Start by pealing and chopping your potatoes into bite sized pieces.

Next place the chopped potatoes in a pot and fill the pot with just enough water to cover the potatoes. Bring the potatoes to a boil and boil them for 5 minutes. After the potatoes have boiled, drain them and set them aside in a bowl until you are ready to add them to the soup.

While the potatoes are boiling, you can cook the bacon in a pan or in the microwave. When the bacon is done, you can set it aside on some paper towels for it to cool. When the bacon is cool, you can chop it into small pieces.

Next chop up the onion and heat it up in a pan with some butter until it is cooked and tender.

Now you can set the cooked potatoes, cooked bacon, and cooked onion aside and start on the soup. Melt the butter in a pan and then pull the pan off of the heat. Then mix in the flour to make a paste.

Now add the milk and put the pan back on the heat. Heat the mixture over medium heat until it starts to bubble, stirring constantly. You have to stir this soup the whole time or it will scorch on the bottom of the pan. As the soup heats up, it will thicken. When it bubbles, turn down the heat to low.

Add the potatoes, chopped bacon, diced ham, chopped onion, shredded cheese, salt and pepper.

Warm the soup on low until everything is heated up and until the cheese is melted. Stirring it occasionally. Now you are ready to serve your soup. You can garnish each bowl with some bacon, cheese, sour cream, and chives.

[amd-zlrecipe-recipe:18]

January 12, 2015
Hamburger Quesadillas

Are you looking for a simple and delicious dinner? Then you have to try this Hamburger Quesadillas recipe. Imagine taking a bite of a delicious mix of ground beef, melting cheese, black beans, corn, green peppers, and onions. The simple flavors blend so well together! It’s hard to stop eating after taking one bite. One reason I like this recipe is it provides me with an opportunity to have some healthy corn and beans hidden in it so my daughter doesn’t notice as she is dipping them in salsa, guacamole, or sour cream. I usually have all of the ingredients for this recipe in my cupboard and freezer, and I’m guessing you may too. So let’s get started on this weeknight favorite.

First brown the hamburger.

Then chop up the onion and green pepper.

When the hamburger is brown, drain off the excess fat and add in the onion and green pepper.

Next add the 1/2 teaspoon of salt, 1/2 teaspoon of oregano, 1/2 teaspoon of cumin, and 1 1/2 teaspoons of chili powder. Then drain the corn and add it to the ground beef.

Then drain and rinse the can of black beans and add them to the ground beef.

Now warm the mixture over medium heat until it is fully heated. Then get out a large pan and put your tortilla in it and cover it with shredded cheddar cheese.

Cover one half with the hamburger mixture.

Fold over and heat first side a couple of minutes until it is lightly browned. Then flip it over and brown the other side.

Now cut it into four triangles and serve with salsa, guacamole, or sour cream.

[amd-zlrecipe-recipe:17]

January 6, 2015
Caramel Chocolate Swirl Fudge

Happy New Year’s Eve! Tonight I am featuring the sixth and last treat we make on my family’s annual cookie making day. I have already featured Colleen’s Candy, Almond Bark Pretzels, Star Cookies, Spritz Cookies, and Cut-Out Sugar Cookies. This fudge is a wonderful mix of caramelized sugar and chocolate chips. You will love this soft and rich fudge, making it the perfect addition to any cookie platter. It is very easy to make. All you need is a candy thermometer.

In a heavy pan combine 1/4 cup of softened butter, 3 cups of sugar, 2 tablespoons of white corn syrup, 1/4 teaspoon of salt, and 1 cup of cream.

Stir everything together and put your candy thermometer in the mixture.

Now cook to soft ball stage or 235 degrees on the candy thermometer. Stirring constantly while you are heating it up.

When the fudge gets to the soft ball stage on the thermometer, remove it from the heat. If you don’t remove it right when it gets at this stage, the fudge will become too hard when it sets up. After removing the pan from the heat, stir the fudge constantly until is gets thick.

Once it has thickened, add the 1/3 cup of Semi-Sweet Chocolate Chips.

Stir the chips for just a minute and then pour the mixture into an 8×8 inch buttered pan and swirl the chips around with a knife.

Let the fudge set out for about an hour to cool and set. Then you can cut it and serve it or put it in containers in the freezer. This fudge freezes very well just like the other 5 recipes we make on my family’s annual cookie making day.

[amd-zlrecipe-recipe:16]

December 31, 2014