Hot Dogging It

Party Barbecued Franks:

2 tsp. cornstarch
2 tsp. cold water
18 ounces peach preserves
1 cup barbecue sauce
2 pounds miniature hot dogs or smoked sausages

In large saucepan, combine cornstarch and water until smooth. Stir in preserves and BBQ sauce. Bring to boil, cook and stir for 2 minutes or until thickened. Stir in hot dogs until coated. Cover and cook for five minutes or until heated through.

Return of Cold Weather Comfort Food

I LOVE cold weather, and since it has made its return around here, I decided to embrace it by making this fabulous soup that comes from 365crockpot. I also saw it on Sister's Cafe. I really like tomato soup, but this was unlike any I have ever tried. Hesitation set in as I began to make this, but in the end, even hubby liked it too! Try it, and I think you will like it just as much as we did. I was so excited to make this as I have seen lots of good reviews for it all over the blogosphere. Though I made a few minor changes, you can't go wrong with this recipe. Can't wait to hear back from you once you make this.



Tomato Basil Parmesan Soup:


2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf (I had to leave this out and it worked just fine.)
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups fat free half and half, warmed
1 tsp salt (I also left this out.)
1/2 tsp black pepper

In the slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours.

An hour before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.

This recipe will be linked to Mommy's Kitchen for Potluck Sunday.

Keeping the Pigs Warm

Now that February is almost over, I decided I better share this with you before it was too late. These were one of our little snacks we had during the Super Bowl. They were so easy, and I am shocked that I had never made them until now.

Pigs in a Blanket:

1 can Pillsbury breadstick dough
1 pkg. little smokies
dipping sauce of your choice

Unroll and separate the dough into ten strips. Cut each piece into thirds (I actually cut mine into fourths and they were fine). Wrap each strip of dough around a single smokie and place on a lightly greased baking pan. Bake at 350 degrees for 20minutes.

Party Time

My co workers and I gave a baby shower for a friend recently. This recipe was on the menu, and it was a hit!

Tuna Dip:

8oz. pkg. cream cheese
3 cans tuna
diced jalapenos
mayonnaise

Using an electric mixer, beat the cream cheese until smooth. Drain the tuna and add it to the cream cheese. Spoon in 1-2 tsp. of diced jalapenos, and stir in enough mayonnaise to suit your taste. Combine all ingredients well. Serve with scoop chips.

Mexican Fare

Mexican Cheese Dip:

3 cups Dannon all natural plain yogurt
2 cloves garlic, minced
2 tsp. ground cumin
1/2 tsp. seasoned salt
1 red pepper, diced
2 cups whole kernel corn
1 cup canned black beans, drained and rinsed
1 tomato, seeded and chopped
2 Tbsp. canned, diced green chilies
2 cups shredded Mexican cheese blend
Tortilla chips

Lina a small colander with 3 layers of 100% cotton cheese cloth or a clean paper coffee filter. Suspend colander over a bowl and spoon in the yogurt. Cover with plastic wrap and chill overnight to create yogurt cheese.

Remove yogurt cheese from the stainer and discard the liquid. Transfer to a large bowl. Stir in the garlic, cumin, and salt. Fold in the pepper, corn, black beans, tomato, and green chilies, and 1 1/2 cups cheese.

Spoon into the crockpot and top with remaining cheese. Simmer on low. Optional, you can spoon mixture onto a platter, top with cheese, and either way, serve with tortilla chips or crackers.

Messy Comfort Food

Sloppy Joe Meatballs:

1 lb. ground chuck
1 lb. ground sausage
1 onion, chopped
1 1/2 cups breadcrumbs
1 pkg. Sloppy Joe seasoning mix
1 egg
1 8oz. can tomato sauce
1 cup ketchup
3 Tbsp. light brown sugar
1 1/2 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1/2 tsp. salt
1/2 tbsp. ground pepper

Preheat oven to 400 degrees. Combine ground chuck, sausage, onion, breadcrumbs, and Sloppy Joe mix. Stir in the egg. Shape mixture into 1 inch balls. Place on porepared baking sheet and bake for 15 minutes. Reduce oven temperature to 350 degrees. In a 13x9 baking dish, combine tomato sauce, ketchup, brown sugar, Worcestershire, mustard, salt, and pepper. Add meatballs and toss gently to coat. Cover and bake 30 minutes.

Bless You!!

Blessing Mix:

2 cups Bugels
2 cups mini pretzels
1 cup candy corn
1 cup craisins
1 cup peanuts
1 cup M & M's
small bag of Hershey's Kisses

Combine all ingredients in an airtight container.

Grade "A" Seafood

Mini Crab Cakes with Herbed Aioli...

Aioli:

1/2 cup fat-free mayonnaise
2 tsp. chopped fresh chives
2 tsp. chopped fresh parsley
2 tsp. fresh lemon juice
1 garlic clove, minced

Crab Cakes:

1/4 cup finely chopped red bell pepper
1 T chopped fresh chives
1 T chopped fresh parsley
3 T reduced-fat mayonnaise
2 tsp. Dijon mustard
2 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
1 teaspoon canola oil
Cooking spray

Preheat oven to 350. To prepare aioli, combine first 5 ingredients in a small bowl; set aside. To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stire well with a whisk. Add panko and crabmeat, and toss gently. Divide crab mixture into 12 equal portions, shaping each into a 1-inch thick patty. Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add patties; cook 2 minutes. Carefully turn patties over. Place pan in oven; bake at 350 for 6 minutes.

Veggie Treat

Roasted Asparagus with Dijon-Lemon Sauce...

2 pounds asparagus spears, trimmed
4 tsp. olive oil, divided
1/2 tsp. kosher salt
2 garlic cloves, minced
1 tsp. grated lemon rind
2 T fresh lemon juice
1/2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1 T chopped fresh parsley

Preheat oven to 425. Combine asparagus, 2 teaspoons olive oil, salt and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425 for 12 minutes or until crisp-tender. Combine remaining olive oil, rind, juice, mustard and pepper in small bowl, stirring with whisk. Arrange asparagus on platter. Drizzle juice mixture over asparagus. Sprinkle with parsley.

Hail Salad!

Caesar Salad...

3 T olive oil
4 1/2 tsp. lemon juice
1 T prepared mustard
1 garlic clove, minced
6 cups torn Romaine lettuce
2/3 cup Caesar salad croutons
1/2 cup shredded Parmesan cheese
Coarsely ground pepper to taste

In a jar with a tight-fitting lid, combine oil, lemon juice, mustard and garlic. Shake well. In salad bowl, combine Romaine, croutons, Parmesan cheese and pepper. Drizzle with dressing and toss to coat.

The Enchilada Lost its Tortilla

Chicken Enchilada Dip:

2 cups shredded and cooked chicken
1 can cream of chicken soup, undiluted
1 cup shredded Cheddar cheese
1, 5-ounce can evaporated milk
1/2 cup chopped celery
1/3 cup finely chopped onion
1 can chopped green chiles
1 envelope taco seasoning

Combine all ingredients in slow cooker. Cook on low until mixture is warm and all ingredients are combined well.

(*) This recipe originally asked that you microwave it. I prefer to make the recipe in a slow cooker. Cooking times will vary depending on your slow cooker size, so watch it carefully and stir frequently.

Bacon, It's What's In the Dip

Bacon Cheddar Dip:

2 cups sour cream
1 cup finely shredded Cheddar cheese
1 envelope Ranch salad dressing mix
2-4 bacon strips, cooked and crumbled

In large bowl, combine all ingredients. Cover and refrigerate for at least one hours to allow flavors to meld. Serve with assorted crackers and/or fresh vegetables.

Not a Sandwich

Hubby and I like to eat Reuben sandwiches, so we were pleased that we found this recipe that puts a twist on the classic dish.

Reuben Spread:

2 1/2 cups cubed and cooked corned beef
1, 16-ounce jar sauerkraut, drained well
2 cups shredded Swiss cheese
2 cups shredded Cheddar cheese
1 cup mayonnaise
Snack-sized rye bread

In a slow cooker, combine first five ingredients. Cover and cook on low for three hours. Stir occassionally. Serve warm atop snack-sized rye bread.

Dip Into Christmas

This recipe is one that has been known to be served during the holidays in our family. It is my aunt's recipe, and it is really good. If you are trying to come up with something to serve next week to your family and friends, you should give this a try. Serve it with Bugles or Dip Frito's.

Swiss Bacon Dip:

8 oz. pkg. cream cheese
1 cup grated Swiss cheese
1 Tbsp. chopped green onions
1/2 cup mayonnaise
8 slices crumbled bacon

Mix all together in a baking dish. Crush one sleeve of Ritz crackers to cover the top. Bake at 350 degrees for 20-25 minutes.

Feelin' Fruity

Fruit Salsa:

2 Granny Smith apples
1 1/2 cups strawberries
2 kiwis
2 T apple jelly
Zest and juice of one orange
Flour tortillas
1/4 cup sugar
1 T cinnamon

Mix first five ingredients. Then combine cinnamon and sugar. Take flour tortillas, wet them with a paper towel, and sprinkle them with sugar and cinnamon mixture. Bake tortillas at 350 degrees until crisp. Divide into wedges and dip into the fruit salsa mixture.

Dip With A Kick

If you hosted Thanksgiving like we did, and you have as much football to watch as we do, then the last thing you want to be doing is cooking in the kitchen. This appetizer is one that everyone in your crowd should like, and it is vastly different from all of the traditional holiday food.

Italian Dip:

8 oz. pkg. cream cheese
2 Tbsp. milk
1 cup sour cream
1 pkg. spaghetti sauce seasoning mix

Using an electric mixer, beat the cream cheese until smooth. Add all other ingredients, mixing well. Cover and refrigerate several hours or overnight before serving.

Party Starter

I am sharing a recipe for an appetizer that many of you probably already make. I do not get through the holidays without making this, and sometimes we make it twice. It shows up at almost every family gathering we go to for my side of the family. It is quick, easy, fun to make, and tastes good. You can always change it up to meet your needs or suit your taste. The best part about this is that you can make it even when it is not the holiday season.

Cheese Ball:

2 8oz. pkgs. cream cheese
2 cups shredded sharp cheddar
1 Tbsp. chopped pimiento
2 tsp. Worcestershire sauce
1 tsp. lemon juice
dash of cayenne pepper
dash of salt
1/2 tsp. ground mustard
finely chopped pecans or walnuts

Beat the cream cheese until smooth. Add the cheddar and all remaining ingredients with the exception of the pecans or walnuts. Mix well, and form into a large ball. If this mixture is too large for you to handle, then divide it into 2 sections. Chill for at least 1 hour. Roll evenly in the chopped nuts of your choice. I have used both pecans and walnuts and either work fine. Serve with your favorite crackers.

An Appetizing Halloween

At our house, we love to make anything that uses pumpkin. I found this recipe from Taste of Home. It is great for Halloween or even Thanksgiving.

Pumpkin Pie Dip:

8 oz. cream cheese
2 cups powdered sugar (I sift mine)
1 cup canned pumpkin
1/2 cup sour cream (I leave this out)
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger

Beat cream cheese until smooth. Sift in powdered sugar, combining well. Add the pumpkin and the spices, combining well. Enjoy this whatever you like! We love pumpkin bread, but cookies and fruit work well with it also.

Is it Buffalo or is it Chicken?

One of my close friends at work refrerred me to a recipe that her family recently enjoyed. On the way through my search to find the recipe, I came across this instead. It looked so good that I had to post it. By the way, in an upcoming post, I will also give you the other recipe that I was originally looking for. For now, enjoy this! You can also find this recipe in the current issue of Family Circle.

Buffalo Chicken Dip:

2 boneless, skinless chicken breasts, cooked and shredded
6 Tbsp. hot sauce
8 oz. cream cheese, sliced into 1 inch chumks
1/2 cup Ranch or Blue Cheese dressing
1/2 cup shredded cheddar

Shred the cooked chicken. Place it in a skillet over medium heat along with the hot sauce. Heat through. Then add the cream cheese and dressing. Heat until well blended. Add 1/2 shredded cheese, stirring until melted. Place mixture in a serving dish. Top with remaining cheese. Serve warm with your choice of crackers.

Darn Good Dip

This is another recipe that is good for football nights. This comes from a recipe book that myself and my co-workers put together to raise money for the American Cancer Society.

Nacho Beef Dip

8 oz. pkg. cream cheese
8 oz. sour cream
1 lb. lean ground beef
1/4 cup taco sauce
1 pkg. taco seasoning mix
1 1/4 cups Cheddar cheese
1 1/4 cups Monterey Jack cheese

Preheat oven to 325 degrees. Combine cream cheese and sour cream. Beat until smooth. Brown and drain the ground beef. Combine the meat with the sour cream and cream cheese mixture. Stir in the taco sauce, taco seasoning, and 3/4 cup of each of the cheeses. Spoon mixture into lightly greased 12x8 inch baking dish. Top with remaining cheese. Bake 20-30 minutes. Serve hot with tortilla chips.