Cheesy Hot Dog Roll-ups

We’ve been neglecting this blog. Sorry about that. Sometimes life gets busy, you know?

Anyway, the other day I wanted to make something quick and easy. Our son requested pizza rolls but we’d had a lot of pizza type things recently so I thought I’d try something different. I’m sure I’m not the first person to think of this but I thought of it on my own so I’m kind of proud of myself. It’s along the same concept as the pizza rolls but with hot dogs and cheddar cheese.  –Andrea

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Ingredients

1 roll of crescent rolls

4 cheddar cheese sticks (or whatever kind of cheese you prefer) cut in half

4 hot dogs cut in half

Method

Preheat oven to 350 degrees. Roll out the crescent rolls. On one crescent roll, place 1/2 a hot dog and a 1/2 a cheese stick in the center. Roll up. Make sure the cheese is covered to prevent it oozing out. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown. Eat with your favorite dipping sauce.

Cheesy Hot Dog Roll-ups

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Chicken Junk

ImageGrowing up this was one of the staples that my mom made. I think it was orginally called Chicken Supreme in the receipe she based it on but my sister called it Chicken Junk because of all the vegetables that are in it. It tastes a bit like a chicken pot pie without the bread. But you can eat it over biscuits if you want. My dad and sometimes Ben will eat it that way.  –Andrea

Ingredients

1 lb of chicken

1 cans cream of chicken and mushroom soup

1 can mixed vegetables (drained)

milk to thicken

Method

In a skillet, brown the chicken til cooked all the way through. Once the chicken is cooked added in the cans of cream of chicken and mushroom soup and about a 1/4 of milk. Add the drained mixed vegetables Simmer uncovered until it is a thick stew-like consistency.  Serve over rice or biscuits.

10 Minute or Less Bread Pudding With Rum Sauce

Bread pudding with rum sauce.

Bread pudding with rum sauce.

Bread pudding is one of my all time favorite desserts.  I hardly ever make it however because it takes a long time to bake and every recipe I have found makes enough to feed an army.  However I see much more bread pudding in my future (not sure if that’s a good or bad thing) because I have eliminated both of those problems with this recipe.  This recipe will make enough for two ordinary people to share or if home alone you could call it an individual portion.  I used raisins, bananas, and cherries in mine but use whatever extras you like pineapple, peaches, and pecans come to mind.  I use a coffee cup to cook the pudding but you could use to smaller ramekins for individual portions.  If you need more than two servings just double the recipe the appropriate number of times.  Enjoy! –Ben

Ingredients

Enough bread to fill inside of a large coffee cup torn to pieces.

1 Egg

1 Tbl Sugar

1 Tbl Brown Sugar

1/8 tsp Cinnamon

1/4 tsp Vanilla Extract

1/2 Cup Milk ( or Half and Half, or evaporated milk, just depends on how many calories you intake)

Raisins, Banana slices, and Cherries

Method

Grease inside of coffee cup (I like to use soft butter because it is easy).  Fill coffee cup with torn bread. In separate bowl combine remaining ingredients except for raisins, bananas, and cherries.  Beat wet ingredients with whisk until well combined.  pour wet ingredients over bread, add fruit and use spoon to get everything mixed up well.  Set aside for 5 minutes to let bread soak up wet ingredients.  (Make rum sauce while waiting. Recipe follows.)  After the 5 minutes have passed microwave for 1 minute then check for doneness by inserting knife through middle of pudding.  If the knife comes out clean the pudding is done if not place back in microwave for 15 second intervals until finished.  I plated the pudding fancy for effect by placing a plate over the cup and inverting but I usually just consume straight out of the cup.

Rum Sauce

Ingredients

2 Tbl Butter

2 Tbl Brown Sugar

1 Tbl Rum

Method

Combine all ingredients in microwave safe container and nuke for 1 minute or until butter melts and sugar is dissolved.  The sauce will thicken as it cools but to speed the process I usually through another small pat of butter on top and stir until it melts and combines.

Best Brownies {from scratch}

Best Brownies

My mother-in-law makes these brownies and they are pretty much the best I’ve ever had. His entire family loves it when she makes them so when Ben asked me to make dessert for Mother’s Day I decided I would make these for my family. They turned out great!

Ingredients

4 oz. unsweetened chocolate
2/3 cup shortening
2 cup sugar
4 eggs
1 tsp. vanilla
1 1/4 cup flour
1 tsp. baking powder
1 tsp. salt
nuts or chocolate chips (about 1 1/2 cup) (I used chocolate chunks in mine)

Method

Heat oven to 350. Grease a 13x9x2 pan. Melt chocolate and shortening in large saucepan over low heat. Remove from heat. Mix in sugar and vanilla then add eggs. Stir in remaining ingredients then fold in chocolate chips if using. Spread in pan. Sprinkle with more nuts or chocolate chips.

Bake 30 minutes or until brownies start to pull away from sides of pan. Do not over bake. Cool and cut.

These are seriously the best brownies and they were a great dessert for our holiday.

—Andrea

Chocolate Chip Strawberry Soda Cupcakes

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Yesterday I was inspired to make some cupcakes since my birthday was coming up (today actually) and I already has some whipped vanilla frosting at home. I bought some strawberry cake mix but when I got home I found we were out of oil. I remembered seeing about mixing cake mix and soda before on Pinterest. Good thing we had just bought some soda the day before. I folded in some chocolate chips once it was all mixed up and they turned out pretty good, very light and fluffy.

Ingredients

1 box of cake mix (with pudding already in it is best) (I used strawberry this time)

1 can of soda (diet ginger ale in this case)

2/3 cup chocolate chips (optional)

Method

Preheat oven to 350. Spray muffin pan or cupcake liners. Mix soda and cake mix together. Divide evenly about 2/3 full in prepared cups. Bake for 25 minutes. Allow to cool then frost.

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This was a really sweet treat just in time for my birthday. I was surprised at how good the cake mix and the soda came out and I’m already planning my next flavor combinations.

–Andrea

Turkey Chili Dog Casserole

Turkey Chili Dog Casserole

Since our son is playing tee ball right now, I thought this would be a good game day recipe. And it is pretty good if you like chili dogs. I’m the only one in our family who does so it was a great recipe for me, but not for my family. I have the pickiest kids and the boy is the pickiest of the two so he was not feeling this one. But like I said it is great if you do like chili dogs. I tried to make it a little “healthier” but then I added sour cream and corn chips so I don’t know if it worked out quite like I had intended.

Ingredients

2 -15 oz cans turkey chili (I used no beans but you can add get the kind with beansif you prefer)
1 – 16 oz package turkey frankfurters
10 – 8 inch whole wheat tortillas
1 – 8 oz package Cheddar cheese, shredded

if desired

sour cream
corn chips

Method

Preheat oven to 425 degrees

Spread 1 can of chili in the bottom of a 9×13 inch baking dish. Roll up hot dogs inside tortillas and place in baking dish, seam side down, on top of chili. Top with remaining can of chili remaining cheese.

Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

Top with sour cream and corn chips.

Turkey Chili Dog Casserole

–Andrea

Adapted from Peace, Love & Understanding

 

Fried Crawfish Tacos

Open Taco

Open Taco

We boiled crawfish on Saturday and with Cinco de Mayo on Sunday I decided why not use the leftover crawfish to make a Mexican dish Louisiana style.  Frying the crawfish give the tacos a nice and satisfying crunch.  Since we boiled the crawfish I did not season them before frying since they already had plenty of seasoning from the boil.  If using frozen crawfish they will need to be seasoned accordingly.

Ingredients

1lb Crawfish

1 cup fish fry of choice ( I used Zatarains Southern Fish Fry)

1/2 cup yellow mustard

8 inch flour tortillas

1 Onion

Pepper Jack Cheese

Sour Cream

Pico de Gayo

Cilantro

1 cup vegetable oil

Method

Heat oil to 325 degrees.  Mix mustard with 1 cup of water.  In batches dip crawfish in mustard mixture then dredge in fish fry.  Fry crawfish in batches until golden brown about 5 minutes stirring occasionally to keep from sticking together.  While frying crawfish slice onion and caramelize in pan over medium high heat.  Warm tortillas following package directions.  To assemble spread tortilla with sour cream.  Top with crawfish, cheese, onions, pico de gayo, and a little torn cilantro and enjoy.

Finished Tacos

Finished Taco

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