I don't know where this week has gone. I meant to post a recipe a day leading up to Super Bowl but here it is Sunday already and I'm wiped out. Boys had medical appointments this week (and vaccinations) and Bubs needed an x-ray and now it's Sunday. Oh, and the Bubs cut his first, then his second tooth this week! So the other recipes might be a no-show but this one is all bubbly, warm and ready to go. It may not make it til tonight. I might not either. So tired.
Reuben's are my favorite sandwich so when I found this recipe on allrecipes.com I was pretty darn excited. I made it last year and ate the leftovers on toast all week long. With that in mind, I only made half the recipe this year. It's a great recipe because it cooks in the slow cooker which means less work all around. Love that.
2 cups of drained sauerkraut
1/4 cup of Thousand Island Dressing
2 cups of shredded Swiss cheese
1 8 ounce package of cream cheese (softened)
Locate slow cooker dish in downstairs fridge. Empty former contents and wash bowl. (Unless you're one of the organized folks out there who doesn't have the dish storing some sort of science experiment.)
Place all ingredients in slow cooker and cook on low 45 minutes to 1 1/2 hours until mixture is melted and hot. Stir occasionally. Serve with rye toast, sliced baguette and crackers.
Happy Super Bowl y'all.
Linking this recipe to my regular parties.