Tuesday, August 31, 2010


It is State Fair Time in Minnesota. Which means the three F's...Fatty Fried Foods! Here are few of my favorites for you to enjoy!


These taste like TGIF’s fried green beans!


Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper


1 egg, beaten
1 cup milk
4 cups vegetable broth or 4 cups chicken broth
6 -8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or 1 cup seasoned dry bread crumb
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil


Combine dip ingredients in blender. Blend until smooth.
Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
Place beans in the broth.
Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
Mix beaten egg with milk in a shallow bowl.
Measure 1 cup of flour into another shallow bowl.
Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
Take a handful of beans out of the water and shake off excess liquid.
Coat the beans with the flour, shaking to remove excess flour.
Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.
Place the beans on a plate until all are coated.
Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1 1/2 inches.
Fry until golden brown, about 1 1/2 minutes.
Drain on paper towels.
To serve, place on a large platter and serve with the Wasabi cucumber ranch dip. Enjoy!


Just as I remember fried okra as a child. A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
Jazz up the breading mixture with a little Cajun seasoning, if you want spicier fried okra!


10 pods okra,sliced in 1/4 inch pieces
1 egg,beaten
1 cup cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup vegetable oil


In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.



Vegetable oil (for frying)
1 cup self-rising cornmeal mix
1/4 cup all-purpose flour
2 tablespoons buffalo wing seasoning
1/2 teaspoon ground black pepper
1 egg, lightly beaten
1/2 cup milk
2 cups dill chips, well drained


In a deep fryer or a large Dutch oven with a deep-frying thermometer, heat oil to 360 degree.
In a shallow bowl, stir together cornmeal mix, flour, buffalo wing seasoning, and black pepper.
In another bowl, combine egg and milk.
Dip dill chips in milk mixture and roll in cornmeal mixture. Fry pickles in batches for approximately 3 minutes per batch until golden brown. Drain on paper towels.


From the Americas, cornmeal. From Africa, okra. Combine the two with seasonings, dip in egg, and deep-fry until tender for a delicious side dish.


1/2 cup buttermilk
2 large eggs
1 cup yellow cornmeal
4 tablespoons chili powder
1 1/2 teaspoons salt
1 teaspoon coarse-ground black pepper
1 pound fresh okra
Vegetable oil (for frying)
1 recipe Dipping Sauce (Recipe follows.)


Combine buttermilk and eggs; set aside.
Combine cornmeal, chili powder, salt, and pepper; set aside.
Cut off and discard stem ends of okra.
One at a time, dip okra in buttermilk mixture and then dredge in cornmeal mixture. In deep fryer, heat oil to 365 degrees. Place prepared okra in a single layer in fryer basket. Fry okra for 7 minutes, or until golden brown; drain on paper towels. Serve with dipping sauce.



1 cup sour cream
2 tablespoons salsa
1 1/4 tablespoons fresh lime juice


Combine all ingredients. Refrigerate



Vegetable oil for frying
1 1/2 cups self-rising cornmeal mix*
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup whole buttermilk
2 large eggs, lightly beaten
1 cup shredded Monterey Jack cheese
3/4 cup grated zucchini squash
3/4 cup grated yellow squash
1/4 cup finely chopped green onion
1 recipe Chive-Horseradish Cream (Recipe follows.)

Chive-Horseradish Cream

3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh chives
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper


In a large Dutch oven, heat 3 inches of oil to 350 degrees.
In a large mixing bowl, combine cornmeal mix, flour, and salt.
In a separate bowl, combine buttermilk and eggs. Add buttermilk mixture to cornmeal mixture, stirring to combine. Add cheese, squashes, and green onion, stirring to combine. Drop batter by tablespoonfuls into hot oil. Fry for 2 to 3 minutes, or until golden brown. Remove from oil and drain on paper towels.
Serve with Chive-Horseradish Cream.

*If self-rising cornmeal mix is not available, place 1 tablespoon baking powder and 3/4 teaspoon salt in a 2-cup measuring cup. Fill with corn meal to the 1 1/2-cup mark.

Chive-Horseradish Cream
In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve


Unbelievable!!! This is sooooo good. Not good for you, but sooooo good!
Chicken Fried Bacon is the newest fad in fatty foods.


1 cup flour
1 cup corn flour (not corn meal or corn starch)
1 tablespoon salt
1 tablespoon pepper
1 can evaporated milk
1 pound thick cut bacon
Oil (canola)


Heat oil in a large, heavy pan to 375 degrees. Combine the flours, salt, and pepper in a large shallow bowl or tray. Place the milk into a separate bowl. Coat each bacon slice with the flour mixture, then dip in the milk, then repeat with more flour. Fry in the hot oil until golden and crisp. Remove with a slotted spoon and drain on paper towels. Serve with dipping sauces like creamy ranch dipping dauce or country-style gravy.

Creamy ranch dipping sauce

8 ounces cream cheese, softened
16 ounces sour cream
8 ounces mayonnaise
1 tablespoon minced garlic
1/4 cup minced red onion
2 tablespoons chopped parsley
2 tablespoons plus 1 teaspoon chopped chives
2 tablespoons chopped dill
2 tablespoons chopped tarragon
Zest of 1 lemon, finely grated or chopped
1 1/2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground chipotle pepper
Fresh ground black pepper to taste

In a large bowl, whisk together the cream cheese, sour cream and mayonnaise until very smooth. Whisk in the garlic, onion, parsley, chives, dill, tarragon, lemon zest, vinegar, salt and chipotle pepper. Season to taste with additional salt, vinegar and black pepper. Cover and chill until needed. The dip tastes best if the flavors are allowed to develop 2 to 3 hours before serving, and will keep for up to 3 days, refrigerated.

Country-style gravy

3 tablespoons bacon drippings or 3 tablespoons butter
3 tablespoons flour
2 cups milk
2 tablespoons heavy cream (whipping)
salt and pepper, heavy on the pepper

Put drippings or butter in a sauce pan over med-high heat. Whisk in the flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly. Remove from heat and gradually add milk whisking constantly; return to heat & whisk until the gravy thickens; Whisk in the cream, salt & pepper.

Monday, August 30, 2010



Run, run, as fast as you can.

You can't catch me,

I'm the Gingerbread Man!


3 Tablespoons Shortening
1/2 Cup Sugar
1/2 Cup Molasses
1 Teaspoon Baking Soda
3/4 Cup water
3 1/2 Cups Flour
1 Teaspoon of cloves, ginger and cinnamon
acrylic spray sealer
acrylic white paint
Elmers glue


Preheat oven to 350 DEGREES.
Beat shortening and sugar until light and fluffy, Stir in molasses.
Sift the dry ingredients together.
Stir into the shortening mixture in 3 parts, alternating with a 3/4 cup of water each time
Dough will be stiff.
Refrigerate over night. Cut dough into 3 pieces.
Knead to warm dough slightly, and then roll each piece out to 1/4 thick.
Cut out gingerbread pattern of your choice. Use your cookie cutters to create gingerbread men. You can create shirts and pants and dresses for the characters by cutting two gingerbread men from the same cookie cutter, then recutting one of the men into clothing. You can make eyes and buttons using a straw.

Once you are through with the design, poke a hole in the head with a toothpick or straw if you desire to use the cookies as ornaments. The cookies also look (and smell!) nice, after completed, if left out on a plate as a centerpiece. Just make sure everyone knows they are inedible!

Make the eyes, mouth, & buttons with the raisins now or wait till they have been sprayed with the clear acrylic and then combine Elmers glue and white paint in approximately a 50/50 ratio to create a "frosting." This "frosting" can be used to paint on eyes, buttons,mouths or squiggly clothing lines.
I prefer the old fashion raisins.

Place cookies on a cookie sheet and bake 20 mins, turn oven off and let cook in oven.
Remove from cookie sheet and place on a rack to dry for about 3 days to totally harden.

When harden seal cookies with a couple coats of matte clear acrylic sealer or if you want the gingerbread men to be shinny use gloss clear acrylic sealer.
They can also be dipped into scented wax.
Let the paint/glue dry, and they're ready for hanging or putting on a plate as a decoration

You can easily and quickly turn a mostly-empty glue bottle into a frosting tube for the gingerbread men. Remove the top off the bottle, add the paint, and stir the glue and paint together to form the frosting. The tip of the glue bottle is just the right size for decorating your gingerbread men.

Saturday, August 28, 2010



Creating paper that looks old is not as hard as you may have thought. All it takes is some common household items and a little time and practice. If you need an authentic-looking treasure map or an old parchment to write a poem on, you don’t need a time machine – just an oven and some basic household supplies.

Tea Bag Staining
Drag a wet (not dripping) tea bag over your paper. Weight your paper down while it dries to avoid warping. The paper will be stained a brownish color. Keep your cup of tea handy, in case the teabag dries out, so that you can dip it again. Keeping the tea bag in the tea will produce a stronger yellow color. A lingering tea-smell might remain. Tea-bag staining is not acid free, if this matters to you.

Coffee Grounds Staining
Like tea, you can use coffee grounds to make paper look old. Apply wet coffee grounds to your paper. Remove grounds. The paper will be stained brown. Dry paper under a weight to avoid warping. As above, there is likely to be a coffee odor afterwards. Coffee grounds are also not acid free.

Soaking with Coffee
Make a really strong cup of black coffee. Use about eight times as much instant coffee powder as you would to drink.
Get a container (plastic will melt) that is a little bigger than the piece of paper you are using, like a 9x13" baking pan. It can be shallow. Make sure that that the paper is not so thin,so you don't need a very deep bath but just enough.
Pour about 1/4 inch of coffee into the bottom of the container.
Put your piece of paper into the liquid. Let it float on top, so that the coffee seeps through the back.
Using a spoon, spoon the coffee over the paper until it has a thin covering. Leave it for about a minute so that it absorbs the tannins.
Carefully, so as not to rip the damp paper, transfer it to another tray that has no coffee in it. You may want to hold it up for a second to let any excess coffee drain away.
Using your finger-nail or a spoon, tear little holes in the paper. Wad up the paper you removed and drop it in little lumps across the surface of the paper. When baked, these will merge back into the surface, creating lumps. These lumps make it look and feel more like parchment, the writing material used in the medieval ages.
Make sure there are no pools of liquid on the paper. Bake in an oven for 5-7 minutes at 200 degrees Fahrenheit until the paper has dried.
Take it out and let it cool. You now have a sheet of paper straight from the 1400s!

Balsamic Vinegar Spattering
Same as above. Expect odor. Vinegar is not acid free.

Lemon Juice
Paint your paper with lemon juice, then heat with a heat gun. The paper will take on a brownish, aged look. It will continue to darken as you continue to apply heat. Lemon juice is not acid free.

Decorating Chalks
These chalks are my favorite way to make paper look old. Apply the chalk (one of the brownish colors) to the paper using a cotton ball, makeup sponge, Q-tip or swab. This is especially effective on the ripped edges of paper or vellum. Allow the chalks to set, or spray with a fixative if speed in important. Decorating chalks have many uses when making altered books. Acid free decorating chalks are available at joann.com.

Walnut Ink
Walnut ink is made from black walnuts. It is usually sold in crystallized form, and must be hydrated before using. Apply the wet walnut ink to the paper, lace, fabric or other material. You can create various effects as you strive to make paper look old. For more information about walnut ink, refer to the Definitions page of this web site.

Paper Tearing
Instead of cutting your paper neatly, tear it. Holding the paper towards you while you tear will produce one look; holding it away from you will produce another. Color the torn edges with decorative chalk, walnut ink, tea bags, or similar to give an aged appearance.

Sanding with Sand Paper
Lightly sand shiny paper or other paper to produce "tooth" or a worn look. Sand the same way you sand wood -- in a directional move, rather than circular.

Paper Crumpling
Crumple up your paper. Flatten it out, crumple again. Repeat as often as you wish before using the paper in your layout. Iron the finished paper if desired, for a special look, or try placing the (thickest) paper in water before crumpling for yet a different look.

Paper Burning
Another way to make paper look old is to burn the edges of the paper. For safety's sake, do this over a sink, using a candle or stick of incense. Pinch the fiery edges out with your finger. If desired, wet an inner border on your paper before applying the flame. You can do the wetting with a damp Q-tip, paint brush, or your finger. This prevents the paper from burning more than you want, since the wet inner border will prevent the flame from going further.

Candle Waxing
Write over your paper with a white candle, covering as much area as you can. Crush the paper so the wax cracks. Apply paint over the surface, forming random cracks. Remove the wax by ironing your paper. Place it between two sheets of paper towels padded with newspaper on both sides and use a hot iron.

Matte Gel or Matte Medium
These products will take the shine off paper or pictures, etc.

Experiment with different quantities of tea in water. More tea leaves will make its color darker. Adding milk makes a different shade.
Add turmeric to the tea to get some grainy texture on the paper.
If you want to fold the parts of the paper do it, and then dip it, the folded parts will be darker. Don't use straight folds.
This is also a good method to use if your goal is to make Egyptian papyrus
Crush a paper with your hands and then straighten it again. Then applying tea solution will give interesting results.
If you use coffee to make the paper look old, add a few glasses of red wine to the coffee. Because the substance is different, the coffee will be on the "large" spaces while the wine will be in the "little wrinkles". This gives a very old effect.
Spray with transparent lacquer upon complete drying for extra finish.
You can use a piece of soft cloth instead of brush to apply the tea to the paper.
If you want a faster drying process, iron the paper on a low setting. Be careful not to do it immediately.
While in the pan, if you press down on the paper with a fork or another object, it will leave a cool imprint.
Plan what to write on your aged paper on a separate sheet of paper first. Write on the aged paper in pencil first, as to avoid permanent mistakes in pen. Begin writing in pencil lightly, then outline your writing in pen. Black ink is best.
Try a fountain pen or even a dip pen for authentic-looking writing. Look at old-style handwriting, too, and try to emulate it.
Not sure what you're going to get? Try whatever technique you think you will use on a sample before doing the real thing. Use the same materials as you'll use in your final project.
If you want, also you may soak the paper in vinegar, then put in oven at 200F for 5-10 min.
If using the coffee method, leave in oven (at 200F) for around 8 minutes.
If you want to make a piece of writing look old then simply type what you want up the trace it onto plain paper. Remember to do this before you crease or wet the paper.
If your paper smells too much like coffee and not the authentic “old paper” scent you want, stick the sheets in a box with some mothballs for a day or two.
Experiment with different colors to achieve the look you want; coffee will turn the paper a darker brown, tea will be lighter.
You can also wear holes in the middle of the sheet by rubbing it with your finger.
You can let the paper air dry, but weight the edges or the paper will curl

Don't put your paper too close to your candle flame or it will be set on fire.
Avoid using watercolor painting strokes (with less amount of liquid on brush) or else the brush strokes will be visible on paper and it won't give a smooth impression.
Don't set the paper on fire unless you dip the paper in water.
If using the Soaking Method, do not attempt to soak several pieces of paper at one time! The pages will stick together. Instead, soak your pages individually, using the same tea.
Don't let the paper soak for too long, or it will begin to degrade.
Practice the flame method on a different sheet of paper before you try it with your good sheet.
Putting the paper in the microwave may permanently damage your microwave and it will never work again and that would not be good!
To give writing the look of age, write using lemon juice. When the juice dries, hold the paper over a toaster and it will show up as a faded brown instead of fresh black.
The longer you soak a piece of paper in coffee or tea, the darker it will be.
Be careful when using any of these methods. They can be dangerous if not done properly.

Thursday, August 26, 2010



I have been asked how I make my pantry cake so I decided to provide you all with the recipe.

You will need some molds for the cakes.


4-tbs used coffee grounds - try to use dried grounds
1-cup salt
2-cups flour
3-4 tbs cinnamon
2-3 tbs ground cloves
2-3 tbs ground nutmeg
1 cup water or brewed coffee - you may have to play with this amount - whether it‘s too runny or too thick


Mix dough just until combined
Spray your molds using a cooking spray, coat molds with cinnamon, clove & nutmeg mixture
Press the dough into the molds to make them even and smooth on the tops
I’m not sure just how many this will make because of the different size molds used for them, so the amount varies anywhere
between 4-6 depending on the molds.
Bake at 180 degrees for approx. 6-7 hours depending.
Keep checking on them and make sure they are not sticking tightly in the molds - pop cake from mold and lightly spray again and you might want to rub a bit more spices on at this time as well.
When baking time is done turn off oven and let them cure about an hour or more in cooling down oven.
Let cool completely after removing pan from oven. Remove the cake from the pan and rub ground cinnamon,cloves& nutmeg(or any spice you desire)all over the cake. By rubbing on the spices you eliminate the risk of mold developing and it makes them smell yummy.

If you want to ice them, then make an icing by mixing equal amounts of white craft paint and white glue together with a few drops of water to thin to the desired consistency and drizzled it over the top allowing it to run down the sides of the cake.


Use them under a shoo-fly screen

Store in a fabric covered Pantry Box.

Store in Pantry Jars.

There are many ideas you can come up with yourself!
Wrap your cakes in grungy cheesecloth and put them on your breadboard.

they give off a wonderful scent and make GREAT GIFTS!

Tuesday, August 24, 2010


Checked the apple orchard today and the apples are about ready to be harvested...So naturally I started thinking about making apple this & that...Here are a few old favorite ones and a new one...Enjoy

Apple Butter Spice Cake

This is a very good and moist cake recipe I received from my
mother years ago. It makes a nice addition to any dinner table


1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
3/4 cup apple butter (found in the jam section of your grocery store)
1 teaspoon vanilla extract
1/2 cup wheat germ or quick oats
1 cup sour cream
2 eggs, beaten


Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.

In small bowl, prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.

In another bowl, sift together the flour, baking powder, baking soda and salt.

In bowl of standing mixer, blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.

Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.

Bake for 40 minutes.


This is an old Texas recipe. When we got home from a trip to Texas years ago, I found this recipe among some pamphlets I brought back. I've been making these fritters ever since.


2 cups self rising flour
3 tablespoons sugar
2 eggs well beaten
1 cup milk
2 cups tart apples, chopped


Sift together dry ingredients. Gradually add beaten eggs and milk combined. Refrigerate batter for about 2 hours. Stir in the apples. Drop by tablespoon into hot oil and fry until golden brown. Roll in powdered sugar or a sugar/cinnamon combination.


Take a shortcut using refrigerated sweet rolls and convenient pie filling in a luscious streusel-topped coffee cake.


1/2 cup butter, melted
2 cans (13.9 oz each) refrigerated orange flavor sweet rolls with icing (8 rolls each)
1 can (21 oz) apple pie filling with more fruit
1 package (8 oz) cream cheese, softened
3/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
1 egg
2/3 cup sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup all purpose flour
1/2 cup sliced almonds
1/2 cup orange marmalade
1 1/2 cups thawed whipped topping


Heat oven to 375°F. Pour 1/4 cup of the melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish.
Pour pie filling into medium bowl. Cut apples into small pieces with clean kitchen scissors or knife; spoon filling over roll pieces.
In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of the orange peel and vanilla with electric mixer on medium speed until well blended. Beat in egg and sour cream until well blended. Spoon over apple layer; spread to cover.
In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese and flour until mixture looks like coarse crumbs. Stir in almonds. Sprinkle mixture over cream cheese layer.
Bake 30 to 40 minutes or until set and topping is golden brown. Cool on cooling rack 20 minutes.
In small microwavable bowl, mix contents of 2 icing containers, remaining 1 teaspoon orange peel and marmalade. Microwave uncovered on High 40 seconds; stir.
For 12 servings, cut apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.
Recipe from pillsburybaking

Apple Pie Bars

Easy and delicious. Great for a party or just as a snack. A wonderful way to use apples. I don’t know which bars my children & grandchildren like more, these or pumpkin bars…They all seem to go really fast!


5 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 cups shortening
4 egg yolks, beaten
2/3 cup milk


1 cup crisp rice cereal
8 cups sliced peeled tart apples (about 9 medium)
1 cup sugar
1 teaspoon all-purpose flour
1/2 teaspoon ground cinnamon
2 egg whites, lightly beaten
1 cup confectioners' sugar
1 to 2 tablespoons milk


In a large bowl, combine the flour, sugar and salt; cut in the shortening until crumbly.
Combine egg yolks and milk; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half.
On a lightly floured surface, roll each portion into a 15-in. x 10-in. rectangle. Line a 15-in. x 10-in. x 1-in. baking pan with one rectangle; sprinkle with cereal.
Arrange apples over cereal. Combine the sugar, flour and cinnamon; sprinkle over apples. Top with remaining pastry; cut slits in top. Brush with egg whites.
Bake at 350° for 50-55 minutes or until golden brown. Cool completely on a wire rack. In a bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency. Drizzle over bars. Store in the refrigerator. Mine never last long enough to store!

Monday, August 23, 2010



Parsley adds to the color and taste of these flavorful patties. I serve them with Creamed Peas!


1 (14.75 ounce) can salmon, drained and flaked
1 small onion, minced
1 egg
1/2 cup fresh bread crumbs
1 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1/4 cup shredded Cheddar chees
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour for coating
1/4 cup butter
3 tablespoons olive oil


Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Dust lightly with flour. Chill for 20 minutes.
In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.


A must have to ladle over the croquettes.


2 tablespoons butter
2 tablespoons flour
1 cup milk
seasoning to taste
1 can peas (drained) or package frozen baby peas


Melt 2 tablespoons butter over low heat. Add flour. Add and blend over low heat for 3-5 minutes Stir milk in slowly

Cook and stir the sauce with a wire wisk or wooden spoon until thickened and smooth. Season to taste. Stir in peas I use either drained can peas or frozen baby peas, both are good. I also double the recipe, it's according how many will be eating.


This recipe is one of many that will utilize the bountiful eggplant crop your garden has produced this year. The kids will even love eggplant this way!


2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
1/2 teaspoon ground black pepper


Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.


Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese.


1 pound baking potatoes, peeled and diced
1 pinch ground nutmeg
4 teaspoons butter
1 egg yolk
1 cup vegetable oil for frying
1/3 cup freshly grated Parmesan cheese
1/3 cup frozen chopped spinach, thawed and drained
1/2 cup all-purpose flour
3 eggs, beaten
1 tablespoon peanut oil
1 1/3 cups dry bread crumbs


Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then reduce the heat and simmer until tender enough to easily pierce with a fork. Drain and toss gently over low heat for a minute to completely dry out. Press them through a sieve or just mash with a potato masher until smooth. Season with salt, pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray to cool.
Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C). The oil is the proper temperature when a cube of bread browns in about 15 seconds.
In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, roll small handfuls of the mixture into cylinders about 3/4 inch thick and 2 1/2 inches long. Tap the ends to flatten.
Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs.
Fry the croquettes a few at a time, so they have some room in between, until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on crumpled paper towels.


A mixture of chicken, eggs, bread crumbs, sautéed onion, parsley and light seasoning make croquettes you'll go crazy for! This is a really great way to use up some leftover rotisserie chicken!


3 cups cooked, finely chopped chicken meat
1 1/2 cups seasoned dry bread crumbs
2 to 3 lightly beaten eggs
2 cups sautéed chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper


In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.
Recipes from allrecipes.

Friday, August 20, 2010


Football season is once again upon us. Thought you might like some different dips~salsa to prepare for the game watching.


Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!


2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar


In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.


You can make this avocado salad smooth or chunky depending on your tastes. This recipe is easy and delicious! I make it all the time.


3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.


A milder sweet-spicy habanera sauce, but can be made hotter by adding more habaneras. Chop the peppers and garlic in a mini food processor to ensure there are no large chunks in the sauce. It goes great on anything, but mostly we eat it as a dip/salsa with tortilla chips.This sauce is fantastic! It gets better as it ages and mellows. For the guy who says he can eat anything HOT!


6 habanera peppers, seeded and chopped, or to taste
4 cloves garlic, minced
1 (15 ounce) can sliced peaches, drained
1/4 cup dark molasses
1/4 cup honey
1/4 cup brown sugar
1 cup distilled white vinegar
2 tablespoons spicy brown mustard (such as Gulden's®)
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon liquid smoke flavoring


Place the habanera peppers and garlic into a blender. Puree until the peppers are finely chopped. Add the peaches, molasses, honey, brown sugar, vinegar, mustard, paprika, salt, black pepper, cumin, coriander, ginger, allspice, and liquid smoke. Continue to puree until smooth.


A delicious party dip with beans, tomatoes, onions, and lots of diced avocado. One bite and you won't leave the bowl. Serve with 'scoop' tortilla chips.


1 (15 ounce) cans black-eyed peas, drained and rinsed
1 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) cans white corn, rinsed and drained
2 tomatoes, chopped
1 medium red onion, chopped
1/2 cup chopped jalapeno peppers
1/2 bunch cilantro leaves, finely chopped
1/2 cup rice vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder
3 avocados - peeled, pitted, and chopped


To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly
In a large bowl, mix black-eyed peas, pinto beans, corn, tomatoes, red onion, jalapeno peppers, cilantro leaves and dressing,. Stir in the avocados just before serving.


Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips


1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste


Preheat oven to 400 degrees F (200 degrees C).
In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly


This robust and creamy appetizer features cream cheese, blue cheese salad dressing, cayenne pepper sauce, crumbled blue cheese and Chunk Chicken, heated together to make a dip that tastes like Buffalo chicken wings but without the mess!"


1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce or Frank's® RedHot® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 (9.75 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
Assorted fresh vegetables or crackers


Heat the oven to 350 degrees F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.
Tip: This dip can be kept warm in a small crock pot or fondue pot on the buffet table.
To make in the microwave: Use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above in Step 2. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
Recipes from Allrecipes

Thursday, August 19, 2010



"This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself." Greasing the pan tends to make the dough slip, so I grease the pan and lightly dust with cornmeal. Baking the crust for 15 min before placing everything on top was key. Make very sure you drain the tomatoes well, or else your pizza will be a little soggy. If you let your mozzarella cheese sit an dry for awhile it will melt much better.


1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon garlic powder
1/2 cup freshly grated Parmesan cheese


Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.


"Convenient refrigerated pizza crust is dressed up with a creamy Parmesan sauce and a topping of Monterey Jack cheese, bacon and green onions in this tasty recipe. It's a deliciously different addition to any pizza party


1 (10 ounce) can refrigerated pizza crust
1/3 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/8 teaspoon white pepper
1 cup milk
1/4 teaspoon chicken bouillon granules
1/4 cup grated Parmesan cheese
1/2 pound sliced bacon, cooked and crumbled
1 1/2 cups shredded Monterey Jack cheese
3 green onions, thinly sliced


Unroll pizza crust. Press onto a greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 425 degrees F for 7-10 minutes or until lightly browned. Meanwhile, in a saucepan, saute onion and garlic in butter until tender. Stir in flour and pepper until blended. Gradually add milk and bouillon.
Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in Parmesan cheese. Spread over hot crust. Sprinkle with bacon, Monterey Jack cheese and green onions. Bake at 425 degrees F for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting.


New York style pizza is a style originally developed in New York City, where pizza is often sold in oversized, thin and flexible slices. It has a very thick outer crust and a thin middle and often has a rectangular shape. The pizza slices are usually eaten folded in half, because its size and flexibility can make it difficult to eat otherwise.


1 recipe basic pizza dough , recipe follows
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
2 cups your favorite tomato sauce
1/2 cup fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano
1-pound mozzarella, sliced 1/4-inch thick


Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.



1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil


In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Yield: dough for 2 (12-inch) pizzas


Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together!"


3 skinless, boneless chicken breast halves - cooked and shredded
2 tablespoons butter, melted
2-3 Tablespoons Frank's Red Hot Buffalo Chicken Sauce
½ to 1 cup blue cheese salad dressing (use a good brand or make your own)
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.


Specially seasoned ground beef, refried beans, salsa and cheese layered in a deep dish style. A tasty and easy Mexican-style pizza with a flour tortilla crust!

1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream (optional)
Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4pieces.

Wednesday, August 18, 2010



The basic make-up of a Mexican hot dog is a bacon-wrapped hot dog shoved into a soft Mexican roll topped with pinto beans, chopped tomatoes, onions, jalapeno sauce, cheese, mayonnaise, ketchup and mustard. They usually come with a roasted chili on the side – sometimes even with roasted green onions. These little babies are thought to date back to at least the 1960′s, but didn’t become more mainstream until the 1980′s.
Get a beef hot dog and wrap it like a mummy with bacon. Mesquite bacon is good.
Fry it on a griddle until the bacon gets crisp. Some people like to fry the bacon a little first and then wrap it around the hot dog and then fry them both in the bacon grease.
Take a hot dog bun or bolillo roll that has been slit to make a pocket in the middle. If you want you can toast them a little or, in the case of the bolillo roll, steam it for a minute to make it soft. Work with what you have on hand or what you feel like.
Put mayo, mustard and ketchup on the bun and insert the bacon-wrapped dog. If you want to squirt the mayo on top, like they do at the stands, mix it with a little lemon juice or water to thin it out. Put it into a squeeze bottle or sandwich bag with a corner cut off and squeeze it on top when you are done, along with the mustard and ketchup.
Add warm pinto beans, cheese (shredded Mexican cotijo cheese, cheddar, whatever), chopped tomatoes, chopped onions, sliced or blended jalapenos or some type of jalapeno/green chili salsa


"The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppy seed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!"


1 all-beef hot dog
1 poppy seed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt


Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Recipe from allrecipes.com


This kid-pleasing combo has a sweet flavor from the baked beans and the corn bread topping.


2 packages (8-1/2 ounces each) corn bread/muffin mix
1 can (28 ounces) baked beans
4 hot dogs, halved lengthwise and sliced
1/2 pound sliced bacon, cooked and crumbled
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup chopped onion
2 cups (8 ounces) shredded part-skim mozzarella cheese


Prepare corn bread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with corn bread batter.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).
Recipe from tasteofhome


We're not talking chili dogs here. A Coney Island Hot Dog has a unique flavor. This recipe is for the sauce that is one of several condiments that make a right and proper Coney Island hot dog. (


2 lbs. lean ground beef
4 medium onions, chopped
1/2 Tblspn garlic powder
1-1/2 Tblspn white vinegar
4 Tblspn chili powder
1/4 teaspn cinnamon
1/2 teaspn red pepper
1/4 teaspn cumin
1 teaspn salt
1 teaspn alspice
2 dashes worcestershire sauce
6 oz tomato paste


Brown the ground beef and drain. Run it through a food processor for a finer texture, if you choose. It seems to go farther that way. Save time by mincing the onions in a processor also, as it cooks down to nothing in the sauce. In a small dutch oven combine all ingredients and simmer. The original recipe says simmer for 3 to 4 hours. I've found that about 2 hours is plenty of time. That's all there is to it. Makes about 10 cups of sauce. A cup of sauce makes about eight hot dogs.
CONEY ISLAND HOT DOG correct creation procedure:
Place a hot hotdog in a warm fresh bun. Spread about a heaping tablespoon of coney sauce beside the full length of the dog, then do the same with an equal amount of chopped onion. Squirt a line of yellow mustard along the full length. Top with two shakes of salt.
Recipe from grouprecipes


Whoever invented the chili dog, a hot dog in a bun smothered with chili and sprinkled with cheese and onions, should be given a medal. Messy, spicy, filling, did I say messy? Some claim that you can actually eat it with your hands.


1/2 pound bacon, cut into small pieces
1 large onion, chopped
2 pounds ground beef
4 chopped garlic cloves
16 ounce can of tomato sauce
1 cup beef broth
2 Tbsp molasses or honey
2 Tbsp sweet paprika
1 Tbsp ground cumin
1 Tbsp chili powder
1 teaspoon cayenne (optional)
As many hot dogs as you have people to serve
Buns for the hot dogs
Chopped red onion, for garnish
Shredded cheddar (or jack) cheese, for garnish


Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.
Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more.
Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.
Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like.
Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!
Recipie from Chili Dog simplyrecipes


1 teaspoon ketchup
1 teaspoon Dijon mustard
4 large hot dogs, knockwurst, or kielbasa
1/2 ounce cheddar cheese, cut into long sticks
2 Tbsp chopped onion
1 cup refrigerated sauerkraut, drained, roughly chopped
4 slices bacon
Vegetable oil
4 long hot dog buns


Prepare your grill for direct medium high heat.
Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve.
Makes 4 stuffed hot dogs.
Recipe from Grilled Bacon-Wrapped Stuffed Hot Dogs simplyrecipes