Baked Corn Dog Muffins

Ingredients

1-2 boxes Jiffy

1 package of hot dogs

Directions

Mix Jiffy Muffin Mix according to package directions

Cut hot dog into bite sized pieces

Put hot dog pieces in muffin tin and pour corn muffin mix on top

Bake according to directions on box

Enjoy!!

 

Note: next time I will use muffin tin liners since the muffins stuck a little!!

Peanut Butter Syrup

Ingredients

1 cup white sugar

1 cup water

3/4 cup creamy peanut butter

Directions

In a medium heavy bottom pan over medium heat add the sugar and water.

Stir occasionally or until the sugar is all dissolved.

Once dissolved, add in the peanut butter and stir well.

Bring to a rolling boil stirring every so often. Keep an eye on it as it has the potential to bubble over. The whole process should take 10-15 minutes.

Remove from the pan and store in a glass lidded jar. No need to refrigerate.

Crab Rangoon

Ingredients

8oz cream cheese softened

4oz imitation crab meat

1 medium sized onion, chopped

50 wonton wrappers

oil for frying

 

Directions

Combine cream cheese, “crab” and onion in food processor and pulse until combined. You want a bit of texture but not big chunks. Place the wanton wrappers on a flat surface 10 at a time and put about 1 teaspoon of filling on each. Don’t overfill or they will ooze out during frying. Put some water in a cup and using your finger dip it in and then wet the edges of the wanton wrapper. Fold into a triangle and press the edges closed, try not to leave large air bubbles or they will expand and rupture during frying. Fry in about 2 inches of hot oil about 1 minute per side or until golden brown. Drain on paper towels and try to wait at least a few seconds before eating or you will burn your mouth.

Enjoy!!

Egg Drop Soup

ingredients

4 cups chicken stock

2 tablespoon soy sauce

1 teaspoon ground/grated ginger

1 tablespoon arrowroot powder (+2 tablespoon chicken stock)

3 eggs (lightly beaten)

Optional: dried seaweed, green onion, white pepper

 

directions

bring chicken stock, soy sauce and ginger to a boil.

IN a small bowl create a slurry by mixing the arrowroot powder into 2 tablespoons of chicken stock, until the powder is dissolved.

slowly pour the slurry into the pot, while stirring the soup and let thicken.

Once thickened, reduce the heat to a light simmer.

slowly pour in the lightly beaten eggs, continuing to stir so the eggs spread and feather into the broth.

Optional: Just before stirring in your beaten eggs, throw in a handful of dried seesawed.

the seaweed will rehydrate and serve as an added layer of texture for your broth

turn off the heat and add chopped green onions if you like and pepper to taste if needed

Serve immediately and enjoy

Strawberry Stuffed French Toast

Ingredients

Filling:

2 Tablespoons unsalted butter, softened and more for cooking the french toast

4 ounces cream cheese, softened

1 1/2 Tablespoons strawberry preserves or jam

1 cup diced strawberries

4 thick slices challah, French, or Italian bread

Powdered sugar, for dusting

    Egg Batter:

6 extra-large eggs

1 Tablespoon ground cinnamon

1/4 teaspoon nutmeg

2 Tablespoons sugar

1 teaspoon vanilla extract

1 cup whole milk

Breading:

1 1/2 cups crushed Cornflakes

1 cup sliced almonds (optional)

 

Instructions

 

In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined.

 

Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture.

Cut bread into thick slices.

Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into.

 

Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread

and gently close the pocket.

Refrigerate the stuffed slices while you prepare the batter and breading.

For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.

Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan.

Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.

 

Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes.

Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The french toast is pretty sweet on it's own so the toppings are more for visual appeal. Or if you just feel like being a little sweeter

Peach Applesauce

Ingredients

5 lbs. apples, cored, quartered **(skins on)**

2 lbs. peaches, pitted, sliced (skins on)

2-4 cups water

Directions

Combine fruit and water in a large stock pot and bring it to a boil over high heat

Reduce the heat to medium and stir occasionally while the sauce is simmering, uncover, for 25 minutes

Then run the fruit/applesauce through a food processor, skins and all

Then pour into a freezer safe container.

Can be frozen for months… Keeps in fridge for up to 8 weeks

**Note** Since I do not own a chinois or mesh sieve I had to use the processor… it worked great but the DH did not like the skin so next time I will peel some.

*** Can add any kind of fruit you would like… next time we will try the blueberries from Nonny’s garden***

French Dip Crescent Roll

Ingredients

2 packages (8ct) crescent rolls

1 pound deli roast beef, thinly sliced

4 ounces Swiss or Provolone cheese, cut in 16 equal sized pieces

optional: Au Jus for dipping

Directions

Unroll crescents onto a large cookie sheet

Place a slice of roast beef on top

and then add your cheese

Roll crescent starting from the wide end and ending with the narrow end

Bake at 375 for 11-13 minutes, until crescents are a golden brown

Enjoy plain or with some Au Jus