Nashville Hot - Hot Dogs

Spicy, but not too spicy.  I really enjoyed the mixture of everything on this dog.  I do like to use Italian bread and toast it rather than a hot dog bun.

BTW, this is messy eating, but so good!

NASHVILLE HOT - HOT DOGS

(serves 4)

Slaw Ingredients:

*2 cups mixed slaw cabbage

*3 tablespoons mayonnaise 

*1 1/2 tablespoons dill pickle juice

*1/4 teaspoon celery seed

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper 

*1/4 teaspoon smoked paprika

Sauce Ingredients:

*1/4 cup mayonnaise 

*2 tablespoon chili sauce

*1/2 tablespoon dijon mustard

*1/2 teaspoon Worcestershire sauce

*1/2 teaspoon hot sauce

*1/4 teaspoon garlic power

*1/2 teaspoon salt

Ingredients:

*4 hot dogs

*4 slices white bread (or hot dog buns)

*8-12 dill pickle slices

*hot honey

Basting Oil Ingredients:

*1/2 cup vegetable oil

*1 tablespoon cayenne pepper

*2 tablespoons brown sugar

*1 teaspoon smoked paprika

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/4 teaspoon salt

Slaw Directions:

~In a large bowl, mix 2 cups slaw mix, 3 tablespoons mayonnaise, 1 1/2 tablespoons dill pickle juice, 1/4 teaspoon celery seed, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon smoke paprika until well combined.

~Cover and refrigerate for at least 1 hour.

Sauce Directions:

~1/4 cup mayonnaise, 2 tablespoons chili sauce, 1/2 tablespoon dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt until well combined.

~Cover and refrigerate for at least 1 hour.

Basting Oil Directions:

~In a small saucepan, over medium-low heat, heat up oil until it just starts to simmer.

~Remove from heat and whisk 1/2 cup vegetable oil, 1 tablespoon cayenne pepper, 2 tablespoons brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon salt until well combined.

Let's Make The Dogs:

~Butter both sides of bread or inside of hot dog bun and toast until golden brown (I like to use garlic butter).  

~Set toasted bun aside.

~Make small slits into both sides of the hot dog.

~Grill hot dog, basting with oil until dog is cooked to desired doneness, turning as it cooks (baste several times).

~Spread comeback sauce over one side of the toasted bread or bun.

~Add desired amount of slaw, 2-4 dill pickles slices, and a drizzle of honey.

~Add hot dog.

~Add a little more sauce.  

Beef Stroganoff Casserole

 A nice hearty meal.  I especially love this on a cold winter day.   You can leave the mushrooms out if you or your family are not mushroom fans.  You want to make the "sauce" at least 4 hours before if possible.  It will make it taste much better.  I normally will make mine in the morning or the night before.  

BEEF SROGANOFF CASSEROLE

(serves 6-8)

Sauce Ingredients: (or add 2 cups of your favorite ranch dressing and 1 tablespoon dijon mustard)

*1 cup mayonnaise 

*1 cup buttermilk

*1 tablespoon fresh parsley, chopped (1/2 tablespoon dried)

*1 tablespoon fresh dill weed, chopped  (1/2 tablespoon dried)

*1 tablespoon fresh chives, chopped (1/2 tablespoon dried)

*1 tablespoon dijon mustard

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1 teaspoon freshly squeezed lemon juice

Casserole Ingredients:

*1 (16 ounce) package egg noodles, cooked as directed on the package and drained

*1 (8 ounce) package fresh mushrooms, sliced

*1 teaspoon butter

*1 1/2 pounds ground beef

*1 medium yellow onion, chopped

*3-garlic cloves, minced

*3 tablespoons all-purpose flour

*1 (15 ounce) can chicken broth (or beef broth)

*1/4 cup dry white wine (optional)

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 (8 ounce) package mozzarella cheese, shredded

Topping Ingredients:

*1 sleeve  (or 1 cup bread crumbs)

*3 tablespoons butter, melted

Sauce Directions:

~In a medium bowl, whisk 1 cup mayonnaise, 1 cup buttermilk, 1 tablespoon chopped fresh parley, 1 tablespoon  chopped fresh dill weed, 1 tablespoon chopped fresh chives, 1 tablespoon dijon mustard, 1 teaspoon freshly squeezed lemon juice, 1/4 teaspoon salt, and 1 teaspoon ground black pepper until well combined.

~Cover and refrigerate for at least 4 hours

Casserole Directions:

~Spray a 9x13 inch casserole dish with cooking spray.

~Melt 1 tablespoon butter in a large skillet over medium heat.

~Add in 1 (8 ounce) package mushrooms and fry for about 5 minutes or until mushrooms are mostly done, stirring often.

~Add in 1 chopped medium yellow onion and cook for another 2-3 minutes, stirring often.

~Add in 1 1/2 pounds ground beef and 3 minced onions and cook until ground beef is done.

~Stir in 3 tablespoons all-purpose flour and stir continuously for 1 minute.

~Remove from heat and stir in 1 1/2 cups sour cream, 1 (8 ounce) package shredded mozzarella cheese, cooked egg noodles, and the sauce mix until well combined.

~Pour mixture into prepared casserole dish.

Topping Directions:

~In a small bowl, mix 1 cup crushed ritz crackers and 2 tablespoons melted butter together until well combined.

~Sprinkle evenly over top of casserole.

~Bake for 30 minutes, or until mixture is bubbly and topping is a golden brown.

~Remove from oven and allow to cool for 5-10 minutes before serving.

Air Fryer BBQ Pork Chops

 These pork chops turned out so juicy and so quick to make.   Easy to double, triple or quadruple this recipe.  

AIR FRYER BBQ PORK CHOPS

(makes 2)

Ingredients:

*1 tablespoon dry rub bbq spice 

*salt and pepper to taste 

*2 thin cut pork chops

Directions:

~Sprinkle 1 tablespoon dry rub bbq spice evenly over both sides of 2 thin cut pork chops.

~Sprinkle desired amount of salt and pepper over both sides of pork chops.

~Preheat air fryer to 380.

~Fry for 8 minutes, flipping half way through.

~Allow to rest for 2 or 3 minutes before cutting.

Air Fryer Bagel Chips

 You can use store bought or homemade bagels for this recipe.

AIR FRYER BAGEL CHIPS

Ingredients:

*4 plain bagels

*1/4 cup olive oil (I use a sprayer, so it's less than the 1/4 cup)

*1/2 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/2 teaspoon Italian seasoning

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

 Directions:

~Preheat air fryer to 300 degrees.

~In a small bowl whisk , 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon Italian seasoning, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt together until well combined.

~Place bagels into a large bowl.

~Brush or spray olive oil over bagel slices (1/4 cup olive oil).

~Sprinkle seasoning mixture over bagels and stir or toss until well coated.

~Place in air fryer and cook for 10 minutes, tossing half way through or until a light golden brown.

Air Fryer Fried Chicken

 Even though you need to spray cooking spray or veggie oil over the chicken, it's still far healthier than deep frying it.  If you don't spay it, it won't get that crispy texture that we all love.

AIR FRYER FRIED CHICKEN

(serves 2)

Marinade Ingredients:

*4 pieces of bone in dark meat (you can use white meat, but it won't take as long)

*2 cups buttermilk

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 teaspoon smoke paprika 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon chicken seasoning (optional)

*1 teaspoon hot sauce (if you want a little zip)

Coating Ingredients;

*2 cups all-purpose flour

*2 teaspoons corn starch 

*1 tablespoon garlic powder

*1 tablespoon onion powder

*2 teaspoons smoked paprika 

*2 teaspoons salt

*1 teaspoon ground black pepper

*1 teaspoon chicken seasoning (optional)

*Cooking spray

Marinade Directions:

~In a gallon sized zip-loc bag, combine 2 cups buttermilk, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon chicken seasoning, 1 teaspoon salt and 1 teaspoon ground black pepper. 

~Add 4 chicken pieces and seal bag.

~Gently shake bag to make sure chicken is completely coated.

~Place in refrigerator and allow to marinade for at least 4 hours.

~Flip zip-loc bag every hour.

Coating Directions:

~In a large bowl, whisk 2 cups all-purpose flour, 2 teaspoons corn starch, 1 tablespoon garlic powder, 1 tablespoon onion powder,  2 teaspoons smoked paprika, 2 teaspoons salt, 1 teaspoon ground black pepper, and 1 teaspoon chicken seasoning until well combined.

Let's make the chicken:

~Preheat air fryer to 400 degrees.

~Remove chicken from buttermilk mixture and shake off any excess liquid.

~Dredge in flour mixture until all sides are well coated.

~Spray air fryer basket with cooking spray.

~Spray one side of the chicken liberally with cooking spray.

~Place sprayed side down on prepared basket.

~Spray the other side of the chicken liberally with cooking spray.

~Cook for 20-25  minutes, turning halfway through (internal. temperature should be 165 degrees).

Texas Twinkie Dip

This is best hot, it still tastes awesome at room temperature.  I like dipping bagel chips, water crackers, or ritz in it.  You do not have to smoke the cream cheese if you choose not to.  I just think it gives it more flavor.  If I don't have time to smoke the cream cheese, I add in about 1/2 teaspoon of liquid smoke.

TEXAS TWINKIE DIP

Ingredients:

*2 cups steak (smoke brisket, sirloin, etc), chopped (it's good with 1 pound of ground beef too)

*2-4 jalapeño peppers, deseeded and chopped small

*1 pound bacon, chopped (not thick cut)

*3 (8 ounces) cream cheese

*2 (8 ounces) Monterey Jack cheese, shredded

*1 teaspoon dry BBQ seasoning

*1/4 cup BBQ sauce 

*BBQ sauce for drizzling 

Directions:

~Sprinkle desired amount of BBQ Rub over 3 (8 ounce) blocks of cream cheese.

~Smoke in smoker at 225 degrees for 1 1/2 hours (I like to use hickory or apple chips).

~Remove and set aside.

~Preheat oven to 350 degrees.

~Cook 1 pound chopped bacon, until crispy.

~Drain grease.

~Add in 2-4 deseeded and chopped jalapeño peppers, and cook for 5 minutes, stirring often.

~Add 2 cups chopped steak or cooked ground beef

~Cook for 15 minutes over medium-low heat, stirring often.

~Stir in smoked cream cheese, 1 (8 ounce) shredded Monterey Jack cheese and 1/4 cup BBQ sauce.

~Pour into an ovenproof casserole dish or leave in skillet if it's oven proof.

~Sprinkle remaining 1 (8 ounce) shredded Monterey Jack cheese evenly over top of mixture.

~Smoke for 30 minutes or bake at 350 degrees for 15 minutes or until cheese melts and mixture is bubbly. 

~Drizzle desired amount of BBQ sauce over top and serve.

Smoked Salmon Dip

I am of a fan of salmon, but I do enjoy this dip.  This dip is good as soon as it's made, better the next day or at least 4 hours before ready to eat.  I like to dip bagel chips in it.

SMOKED SALMON DIP

Ingredients:

*2 (4 ounce) packages smoked salmon (or hot smoked salmon)

*1 (8 ounce) package cream cheese, softened

*1/2 cup mayonnaise 

*1/2 cup sour cream

*1/2 shallot, chopped fine

*1 1/2 teaspoons freshly squeezed lemon juice

*1 teaspoon worcestershire sauce 

*1/8 teaspoon ground black pepper

*1/8 teaspoon salt

*2 tablespoons fresh chives, chopped fine

*1 tablespoon fresh dill weed, chopped fine

Directions:

~In a large mixing bowl, beat 1 (8 ounce) package of softened cream cheese for 1 minute or until creamy.

~Add in 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 finely chopped shallot, 1 1/2 teaspoons freshly squeezed lemon juice, 1 teaspoon Worcestershire sauce, 1/8 teaspoon ground black pepper, and 1/8 teaspoon salt until well incorporated.

~Chop up salmon into small pieces (make sure skin is removed).

~On low speed, mix in 8 ounces of smoked salmon until well incorporated.

~Mix in 2 tablespoon finely chopped chives and 1 tablespoon finely chopped dill weed.

~Pour into a container and cover.  

~Refrigerate for at leas 4 hours for the best taste.

Blueberry Onion Hot Dog

 Sounds weird, but it's good.

BLUEBERRY ONION HOT DOG

(serves 2)

Ingredients:

*2-4 tablespoons blueberry bbq sauce

*2 hot dogs (I like using hot dogs in casings, but use your favorite)

*2 hot dog buns

French Fried Onion Ingredients: (or buy French fried onions at the store)

*1 small onion sliced thin

*1/2 cup milk

*1/2 cup all-purpose flour

*1/8 teaspoon garlic powder

*1/8 teaspoon onion powder

*1/8 teaspoon smoked paprika 

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper 

*vegetable oil for frying

Directions:

~Grill hot dog to desired doneness.

French Fried Onion Directions: (I make these while the hot dog is grilling)

~Slice 1 small onion into thin slices

*Pour 1/2 cup milk into a small bowl

*In another bowl, whisk 1/2 cup all-purpose flour, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon smoked paprika, 1/8 teaspoon salt and 1/8 teaspoon ground black pepper until well combined.

~Heat up vegetable oil to 350-375 degrees.

~Dip onions into milk, and then shake off excess milk.

~Dip into flour mixture making all sides are coated well.

~Shake off any excess.

~Carefully place in hot oil, stirring often as it fries.

~Cook until a golden brown (2-3 minutes).

~Remove and place on a paper towel lined plate and lightly sprinkle with salt.

Let's Put It Together:

~Grill inside of your hot dog bun (optional).

~Spread desired amount of blueberry bbq sauce over bun.

~Place hot dog on bun.

~If you want more bbq sauce add a little more on top.

~Place deep fried onions over top and enjoy.

Mexican Street Hot Dogs

 I love the spiciness of these hot dogs.   I just like a hint of spice, but you can make it as spicy as you want.

I also don't add the corn or black beans on mine, because I'm not a fan of it.

MEXICAN STREET HOT DOGS

   (serves 4)

Adobe Sauce Ingredients:(you will have extra)

*1/2 cup sour cream

*1/4 cup mayonnaise 

*1/2 can chipotles in adobo sauce (if you like it real spicy, use the entire can)

*2 garlic cloves, minced

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon oregano 

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*juice from 1/2 lime

Hot Dog Topping Ingredients:

*1 green bell pepper, sliced thin

*1 red bell pepper, sliced thin

*1 medium yellow onion, sliced thin

*1-2 jalapeno peppers (seeds removed) sliced thin or 1/4 cup sliced pepperoncini peppers 

*1/2  cup frozen corn, thawed

*1/2  cup black beans, rinsed and drained

*4 slices bacon, cooked and chopped

*nacho cheese

*sour cream

Ingredients:

*4 hot dogs (I like hot dogs in casing or beef dogs)

*4 hot dog buns

Adobe Sauce Directions:

~In a blender, add 1/2 cup sour cream, 1/4 cup mayonnaise, 1/2 can chipotles in adobo sauce, 2 minced garlic cloves, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the juice from 1/2 lime.

~Blend until smooth.

~Pour into a bowl, cover and refrigerate for at least 1 hour.

Topping Directions:

~Add a little oil to a large skillet and heat up over medium heat.

~Add 1 thinly sliced green pepper, 1 thinly sliced green bell pepper, 1 thinly sliced onion, and 1 thinly slice jalapeño pepper and cook until veggies are soft.

~Stir in 1/2 cup corn  & 1/2 cup rinsed and drained black beans and cook until corn is hot.

Hot Dog Directions:

~Cook bacon until crispy and then chop into bite-size pieces.

~Grill the inside of 4 hot dog buns until golden brown, and set aside.

~Grill 4 hot dogs until desired doneness (I like to put small slices into my hot dog before grilling).

Let's Put Them Together:

~Spread a thin layer of adobe sauce over the hot dog bun.

~Place hot dog into bun.

~Top with crumbled bacon

~Top with the veggie mixture.

~Drizzle nacho cheese sauce over veggies.

~Drizzle sour cream over veggies

Instant Beef Gravy Mix

This is far better than store bought packets of dry gravy mix and far less sodium.  I like to use it over hamburgers, roasts, steaks, or in a stew.  This isn't brown like most beef gravies, because I don't add food coloring to it.  If you really want it to be dark brown add a little beef paste, but watch for the salt.

Gravy Mix as is

Gravy Mix with a 1/4 teaspoon of beef paste (better than bouillon in it)

INSTANT BEEF GRAVY MIX

(makes 1 quart)

Ingredients:

*3 cups all-purpose flour

*1 cup beef bouillon powder (7.9 ounce container)

*2 tablespoons garlic powder

*1 tablespoon ground black pepper

*1 1/2 teaspoon onion powder

*1 teaspoon paprika

Directions:

~In a small mixing bowl, whisk 3 cups all-purpose flour, 14 cup instant beef bouillon powder (granules), 2 tablespoons garlic powder, 1 tablespoon ground black pepper, 1 1/2 teaspoon onion powder, and 1 teaspoon paprika until well combined.

~Pour into a quart size canning jar and pul lid on to store.

How To Make The Gravy:

~In a small saucepan, whisk 1 cup water and 2 tablespoons instant gravy mix.

~Cook over medium heat until mixture thickens, whisking as it cooks (about 1-2 minutes).

Small Batch Corn Bread

I'm not a big fan of leftover cornbread.   This is just the right size for my husband and I.

SMALL BATCH CORNBREAD

(serves 2-3)

Ingredients:

*4 tablespoons butter

*6 tablespoons cornmeal

*6 tablespoon all-purpose flour 

*1 teaspoon baking powder

*1/4 teaspoon baking soda

*1/4 teaspoon salt

*2 tablespoons granulated sugar

*1/2 tablespoon butter, melted

*1/2 cup buttermilk

*1 large egg

Directions:

~Preheat oven to 425 degrees.

~Place 4 tablespoons butter in a small casserole dish (8x6 inch) or small cast iron pan 

~Place in oven just until butter has melted.

~In a medium mixing bowl, whisk 6 tablespoons cornmeal 6 tablespoons all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 2 tablespoons granulated sugar until well incorporated.

~Stir in 1/2 cup buttermilk, 1/2 tablespoon melted butter, and 1 large egg until just combined.

~Pour into casserole dish over the melted butter.

~Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean (it should be a golden brown on top).

Adobe Sauce

 I love this on hot dogs, tacos, or for dipping veggies in.

ADOBE SAUCE

Ingredients:

*1/2 cup sour cream

*1/4 cup mayonnaise 

*1/2 can chipotles in adobo sauce (if you like it real spicy, use the entire can)

*2 garlic cloves, minced

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon oregano 

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*juice from 1/2 lime

Adobe Sauce Directions:

~In a blender, add 1/2 cup sour cream, 1/4 cup mayonnaise, 1/2 can chipotles in adobo sauce, 2 minced garlic cloves, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the juice from 1/2 lime.

~Blend until smooth.

~Pour into a bowl, cover and refrigerate for at least 1 hour.

Peanut Butter Cup Pie

A very rich dessert.  I do love peanut butter and chocolate.  

PEANUT BUTTER CUP PIE

(serves 8)

Ingredients:

*1 (9-inch) graham cracker crust (chocolate or regular)

*12 peanut butter cups, cut up into small pieces

*1 (8 ounce) package cream cheese, softened

*1 cup powdered sugar

*1 cup creamy peanut butter

*1 (8 ounce) cool whip, thawed

*1/4 cup chocolate chips

Directions:

~Cut 12 peanut butter cups into small pieces.

~Melt 1 cup creamy peanut butter in microwave (about 30-40 seconds).

~In a large mixing bowl, mix 1 (8 ounce) softened cream cheese, 1 cup powder sugar, 1 cup melted peanut butter, 1 (8 ounce) thawed cool whip, and the 12 cut up peanut butter cups until well combined

~Pour into 9-inch graham cracker crust.

~Cover and refrigerate for at least 4 hours.

Snickers Pie

 If you like snickers bars, then you are going to love this.  Rich and so good.  You can make your own pie crust or buy a good refrigerated one.  I probably wouldn't use the bottom crust next time I make it.   I think it would be just as good without it.

SNICKERS PIE

(serves 8)

Bottom Layer Ingredients:

*1 9-inch pie crust

*1/2 cup butter, melted

*1 cup granulated sugar

*1 teaspoon vanilla extract

*2 large eggs

*1/2 cup unsweetened cocoa powder

*1/2 cup all-purpose flour

*1/4 teaspoon salt

Middle Layer Ingredients:

*1 (7 ounce) jar marshmallow fluff

*1 cup cream peanut butter

*17-18 caramels, unwrapped (I use Kraft)

*2 tablespoons heavy cream (or whole milk)

*1 cup peanuts (I use salted)

Top Layer:

*2-3 tablespoons chocolate hot fudge sauce

Bottom Layer Directions:

~Preheat oven to 350 degrees.

~Make pie crust or unroll a refrigerated one and place it in a 9-inch pie plate.

~In a large mixing bowl, stir 1/2 cup melted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, and 2 large eggs until well combined.

~Stir in 1/2 cup unsweetened cocoa, 1/2 cup all-purpose flour and 1/4 teaspoon salt, until just combined (do not overtax, a few lumps are good).

~Pour over crust.

~Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.

~Remove from oven and cool completely.

Middle Layer Directions:

~In a large mixing bowl, stir 1 (7 ounce) jar marshmallow fluff and 1 cup creamy peanut butter until well combined.

~Spread evenly over brownie layer.

~Stir 17-18 unwrapped caramels and 2 tablespoons heavy cream in a microwave safe bowl.

~Heat up for 30 seconds, stir and repeat until caramels are melted (1-1 1/2 minutes).

~Stir in 1 cup peanuts until well coated.

~Gently spread over peanut butter fluff mixture.

Top Layer:

~Heat up hot fudge sauce in microwave (about 20 seconds).

~Pour into a pastry bag (or zip-loc bag and clip a small hole in the corner).

~Drizzle over top of pie.

Blueberry BBQ Sauce

 Sounds weird but very good.   Be it on burgers, hot dogs, ribs or to dip veggies in.

BLUEBERRY BBQ SAUCE

(makes 1 pint)

Ingredients:

*2 cups fresh or frozen (thawed) blueberries

*1/2 cup ketchup 

*1/4 cup apple cider vinegar 

*1/2 cup honey

*2 tablespoons molasses

*1 tablespoon Worcestershire sauce

*1 tablespoon Dijon mustard

*1 teaspoon ground black pepper

*1 teaspoon garlic power 

*1 teaspoon onion powder

*1/4 teaspoon salt

*1/8 teaspoon cayenne pepper (optional)

Directions:

~Rinse blueberries and drain.

~In a medium saucepan, stir 2 cups blueberries, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1/3 cup honey, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper until well combined.

~Bring mixture to a low boil over medium heat.

~Reduce heat to low, and simmer for about 30 minutes, stiring often.

~Using an immersion blender, blend mixture until smooth.

~Mixture will thicken up as it cools.

Strawberry Dump Cake

 Such a light tasty cake.  Dump cakes are quick and easy to make.

STRAWBERRY DUMP CAKE

(serves 12)

Ingredients:

*1 (21 ounce) cans strawberry pie filling

*1 teaspoon vanilla extract

*1 teaspoon lemon juice

*1 (ounce) box of yellow, white or strawberry cake mix

*1 cup (2 sticks) butter, sliced into small pieces

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch pan with cooking spray.

~Spread 2 (21 ounce) cans strawberry pie filling into the bottom of the prepared pan.

~Stir in 1 teaspoon vanilla extract and 1 teaspoon lemon juice into pie filling.

~Sprinkle 1 ( ounce) box evenly over strawberries.

~Slice 1 cup butter into thin slices and place evenly over top of cake mix.

~Bake for 50-60 minutes or until top is a golden brown.

~Remove from oven and allow to cool.

Chicken Instant Gravy Mix

My husband loves mashed potatoes and gravy.  Sometimes I don't have the drippings to make gravy.  This is a quick and easy alternative.   Better than the store bought packaged ones, because their is far less sodium in this.

CHICKEN INSTANT GRAVY MIX

(makes 1 quart)

Ingredients:

*3 cups all-purpose flour

*3/4 cups chicken boullion powder

*1 1/2 tablespoon garlic powder

*1 tablespoons onion powder

*1 tablespoon poultry seasoning

*2 teaspoons ground pepper

*1 teaspoon paprika

Directions:

~In a large mixing bowl, whisk 3 cups all-purpose flour, 3/4 cup instant chicken bouillon powder,  1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoons poultry seasoning, 2 teaspoons ground pepper, and 1 teaspoon paprika until well mixed.

~Pour into a quart size canning jar and seal for storing.

How To Make The Gravy:

~In a small saucepan, whisk 1 cup water and 2 tablespoons instant gravy mix.

~Cook over medium heat until mixture thickens and is smooth (about 1-2 minutes).

Potato Puffs

 A great tasty recipe to make with leftover mashed potatoes. 

POTATO PUFFS

(makes 12)

Potato Ingredients:

*2 cups mashed potatoes, cooled

*2 large eggs

*1 cup sharp cheddar cheese, shredded

*1/4 cup freshly grated parmesan cheese

*1/4 cup sour cream

*2 tablespoon chopped green onion tops

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon onion powder

*1/2 teaspoon baking powder 

Dip Ingredients: (or dip in sour cream, ranch dressing, ketchup or have it plain)

*1/4 cup sour cream

*1/2 cup mayonnaise (or greek yogurt)

*1 teaspoon dried dill weed

*1 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon paprika

*1/4 teaspoon ground black pepper

*1/4 teaspoon salt

Dip Directions:

~In a small bowl, whisk 1/4 cup sour cream, 1/2 cup mayonnaise,  1 teaspoon dried dill weed, 1 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt until well combined.

~Cover and refrigerate for at least 1 hour.

Potato Directions:

~Preheat oven to 400 degrees.

~Grease a muffin tin (or line with paper liners).

~In a large mixing bowl, mix 2 cups cooled mashed potatoes, 2 large eggs, 1 cup sharp cheddar cheese, 1/4 cup freshly grated parmesan cheese, 1/4 cup sour cream, and 2 tablespoons chopped green onion tops until smooth.

~Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon onion powder, and 1/2 teaspoon baking powder until mixture in light and airy.

~Divide evenly into prepared muffin cups (about 3/4 full).

~Bake in preheated oven for 20-25 minutes, or until tops are a golden brown and a little crispy.

~Allow to cool for 5 minutes before removing from muffin tin.

~Serve with dip or plain.

French Dip Cheeseburger

 I woke up in the middle of the night and thought I bet a French Dip Cheeseburger would be so good.  I've never heard of one, but I made it anyways.  It was so good.

FRENCH DIP CHEESEBURGER

(makes 4)

Burger Ingredients:

*1 pound ground beef

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*4 slices Swiss cheese

*4 slices havarti cheese

*4 hamburger buns (brioche, pretzel, or potato buns work best for dipping).

Grilled Onion Ingredients:

*1 large sweet onion

*1 tablespoon butter

*1/8 teaspoon salt

Sauce Ingredients: (optional)

*1/2 cup mayonnaise (or plain greek yogurt)

*1/2 cup sour cream 

*1-2 tablespoons horseradish 

*1/2 teaspoon Worcestershire sauce 

*1 teaspoon dried chives or 2 tablespoons of green onion tops, chopped)

French Dip Ingredients:

*2 cups beef stock

*1-2 teaspoons dried thyme

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*1 teaspoon Worcestershire sauce

Sauce Directions: (I like to make this at least one hour before using)

~In a small bowl, whisk 1/2 cup mayo (or plain greek yogurt), 1/2 cup sour cream, 1-2 tablespoons horseradish, 1/2 teaspoon Worcestershire sauce,  and 1 teaspoon dried chives or 2 tablespoons chopped green onion tops until well combined.

~Cover and refrigerate for at least 1 hour.

Grilled Onion Directions:

~Melt 1 tablespoon butter into a large frying pan.

~Add in 1 large sliced sweet onion, and cook for 3-4 minutes.

~Sprinkle 1/8 teaspoon salt over onions.

~Continue cooking until onions are caramelized (a golden brown).

~Remove from frying pan and set aside.

French Dip Ingredients:

~In a medium saucepan, heat up 2 cups beets stock, 1-2 teaspoons dried thyme, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper, and 1 teaspoon Worcestershire sauce over medium heat until it reaches a light boil. I like to add a couple garlic cloves to mine while it's heating up.  I remove them when serving.

~Reduce heat and allow to simmer for at least 10 minutes (this is the time to cook the burgers)

Burger Directions:

~Toast insides of buns and set aside (optional).

~Form 4 patties from 1 pound ground beef.

~In a small bowl, mix 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon garlic powder.

~Sprinkle evenly over both sides of patties.

~Grill or fry patties until desired doneness (I do about 4-5 minutes per side).

~Place a slice of Swiss cheese and a slice of havarti cheese over each burger.

~Once cheese has melted, place on grilled bottom hamburger bun.

~Spread some sauce over top bun and place on top of burger.

~Pour French Dip (au jus) into 4 small bowls.

~Dip burgers into sauce and enjoy.

Pretzel Bun

 Makes any burger, chicken sandwich or sloppy joes so much better.

 

PRETZEL BUNS

(makes 6)

Pretzel Ingredients:

*1 cup warm milk

*1/8 teaspoon granulated sugar

*1 1/2 teaspoon active dry yeast

*2 1/2 cups all-purpose flour

*1 teaspoon salt

*2 tablespoons butter, softened

*1/8-1/4 cup all-purpose flour

Topping Ingredients:

*1 egg 

*Kosher salt  (optional)

*melted butter

Water Bath Ingredients:

4 1/2 cups water

*3 tablespoons baking soda

Pretzel Directions:

~In a small bowl, whisk 1 cup warm milk, 1/8 teaspoon granulated sugar, and 1 1/2 teaspoons active dry yeast together.

~Allow to sit for 10 minutes to proof (foam up)

~In a large mixing bowl, stir 2 1/2 cups all-purpose flour and 1 teaspoon salt together.

~Stir in yeast mixture until flour is no longer visible.

~Add in 2 tablespoons softened butter.

~Add in 1/8-1/4 all-purpose flour if dough is sticky.

~Knead for 5-6 minutes.

~Place into a greased bowl and allow to rise until double (2-3 hours).

~Cut dough into 6 equal pieces.

~Roll each piece in a firm ball (or oblong for hot dogs).

~Place dough onto a lightly floured surface.

~Cover with a damp towel and allow to rise until double (about 30 minutes).

Water Bath Directions:

~Pour 4 cups water into a large skillet.

~Stir in 3 tablespoons baking powder until dissolved.

~Bring to a light simmer.

~Gently place 2 or 3 dough balls into simmer water.

~Cook for about 30 seconds on each side.

~Remove with a slotted spoon and place on a cooling rack.

~Allow to cool completely.

Topping & Baking Directions:

~Preheat oven to 425 degrees.

~Line a cookie sheet with parchment paper or a silicone liner. 

~Gently cut an "X" into the top of each bun.

~In a small bowl, whisk 1 large egg.

~Using a pastry brush, brush egg over top and sides of bun.

~Transfer buns onto prepared cookie sheet.

~Sprinkle wth kosher salt (optional).

~Bale for 12-15 minutes or until tops a a medium golden brown.

~Brushed tops with melted butter.

~Allow to cool, before  slicing open.

Rice Krispie Chocolate Chip Cookies

A great change on the classic chocolate chip cookie.   I love the crunch in it.

RICE KRISPIE CHOCOLATE CHIP COOKIES

(makes 2 1/2 dozen

Ingredients:

*1/2 cup butter softened

*1/2 cup granulated sugar

*1/2 cup light brown sugar

*1 large egg

*1 teaspoon vanilla extract

*2 cups all-purpose flour

*1/2 teaspoon baking powder

*1/4 teaspoon baking soda

*1/4 teaspoon salt

*1 cup chocolate chips (semi-sweet or milk chocolate)

*1 1/2 cups Krispie cereal

Directions:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

~In a large mixing bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar until creamy.

~Stir in 1 large egg and 1 teaspoon vanilla extract.

~In another bowl, sift 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoons salt together. 

~Stir in the dry ingredients into the wet ingredients until just combined.

~Fold in 1 1/4 cups chocolate chips and  1 cup Rice Krispie cereal until mixed in.

~Scoop dough onto cookie sheet about 2-inches apart and bake for 10-12 minutes or until the edges are a light golden brown.

~Remove from oven and allow to cool on baking sheet for 1 minute.

~Remove and place on cooling rack until completely cooled.

Brownie Pudding

 Chocolatey, rich,  ooey-gooey goodness.   So rich.   Best served warm, but also good cold.   A scoop of vanilla ice cream tops it off.  Yes, you do need to do the water bath for it to turn out right.

BROWNIE PUDDING

(serves 6-8)

Ingredients:

*5 large eggs

*1 3/4 cup granulated sugar

*3/4 cup unsweetened cocoa powder

*1/2 cup all-purpose flour

*1/4 teaspoon salt

*1 teaspoon vanilla extract

*1 cup (2 sticks) butter, melted

Directions:

~Preheat oven to 325 degrees.

~Grease a 8x8 baking dish.

~In  a large mixing bowl, beat 5 eggs and 1 3/4 cup granulated sugar for 6-8 minute or until mixture is thick and a pale yellow.

~Stir in 1 teaspoon vanilla.

~In a medium bowl, whisk 3/4 cup unsweetened cocoa, 1/2 cup all-purpose flour and 1/4 teaspoon salt together until well combined.

~Stir dry ingredients into wet ingredients until just combined (do not over mix).

~Stir in 1 teaspoon vanilla until well mixed.

~Stir in 1 cup melted butter until just combined.

~Pour into prepared baking dish.

~Set dish into a larger oven proof pan (I use an aluminum pan).

~Pour water into aluminum pan until it's half way up the sides.

~Bake for 60-65 minutes (top will be set, but center will be gooey).

~Allow to cool for 15-20 minutes before serving.

Deli Soup

 I don't know about you, but I always have leftover lunchmeat & cheese after New Year's Eve and a Super Bowl party.   I decided to make soup out of the leftover's.   It made a nice hearty soup.

DELI SOUP

(serves 6-8)

Ingredients:

*1 tablespoon olive oil

*2 large carrots, peeled and chopped small

*3 stalks of celery, chopped small

*1 medium-large onion, chopped small (I uses a small red & yellow)

*3 garlic cloves, minced

*1-2 (32 ounce) chicken stock ( I use 2, so the soup is not so thick)

*1 quart stewed tomatoes

*1 tablespoon dried parsley

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 bay leaf

*2-4 cups leftover lunch meat (I use salami, pepperoni, & ham), cut into small pieces

*1-1  1/2 cups leftover cheese (I use sharp, Swiss, mozzarella, and pepper jack), cut into small pieces.

*2 cups dried pasta (I use bowtie)

Directions:

~In a large stock pot, heat up 1 tablespoon olive oil over medium heat.

~Add in 2 large chopped carrots, 3 chopped celery stalks, 1 chopped onion and sauté for about 5 minutes, stirring often.

~Add in 3 minced garlic cloves, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon dried parsley, 1 teaspoon dried oregano, and 1 teaspoon dried basil, stirring continuously for 1 minute. 

~Stir in stewed tomatoes and 1-2 (32 ounce) containers of chicken stock.

~Stir in 2-4 cups chopped lunchmeat.

~Bring mixture to a boil, and then turn down and simmer for about 1/2 hour or until veggies are tender.

~Cook 2 cups dried pasta as directed on box, drain and add to soup.

~Stir 1 - 1 1/2 cups leftover cheese.

~Cover and allow to sit for 5 minutes.