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You Ain't Nothin' But Hound Dogs
1/2 lb. ground beef
2 T. chopped onion
3/4 c. ketchup
1/4 c. water
1-1/2 tsp. Worcestershire sauce
3/4 tsp. chili powder
1/4 tsp. pepper
1/8 tsp. cayenne pepper
8 hot dogs, cooked
8 hot dog buns, split
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, water, Worcestershire sauce, chili powder, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture reaches desired thickness. Place hot dogs in buns; top each with about 2 T. beef mixture. |
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Butterfinger Popcorn Balls
6 cups popped popcorn
9 fun-size or 3 regular Nestle Butterfinger candy bars
1/4 cup butter or margarine
3-1/2 cups miniature marshmallows
Nonstick cooking spray
Wax paper
Airtight container
Combine popcorn and chopped Butterfinger bars in large bowl. Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; quickly toss to coat well. Spray hands with cooking spray. Form popcorn mixture into six 3-inch balls. Place on wax paper to cool. Store in airtight container. |
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Chocolate Cookie Mice
3/4 C. sugar
1/2 C. margarie or butter, softened
1/2 C. shortening
1 tsp vanilla
1 egg
2 1/4 C. all purpose flour
1/4 C. unsweetened cocoa
1/2 tsp baking powder
Miniature semi-sweet chocolate chips
Red or black string licorice, cut into
2-in. pieces
Heat oven to 325º In large bowl, beat sugar, margarine and shortening until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and baking powder; mix well. Shape dough into 1-inch balls.
To form mouse, pinch one end of ball to form nose. For ears, make two tiny balls of dough and flatten slightly; gently press into dough on upper front of each mouse body. For eyes, press 2 miniature chocolate chips into dough below ears. Place shaped cookies 2 inches apart on ungreased cookie sheets.
Bake at 325º F. for 8 to 13 minutes or until set. For mouse tails, immediately place piece of licorice into rounded end of each cookie. Remove from cookie sheets.
3 dozen cookies |
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Mexican Egg Salad Wraps -
Yield: 8 wraps
12 hard-cooked eggs, peeled, coarsely chopped
1/2 c mayonnaise or salad dressing
1/4 c finely chopped celery
1/4-1/2 tsp salt
1 4.5-oz can Old El Paso chopped green chiles
2 medium avocados, pitted, peeled and coarsely chopped (2 cups)
2 tsp fresh lime juice
1 Tbsp finely chopped onion
1 pkg (11 1/2 ounces) El Paso flour tortillas for burritos, 8 inch (8 tortillas)
1/3 c small fresh cilantro leaves, stems removed
Fresh cilantro sprigs
Fresh medium strawberries
1. In a large bowl, mix chopped eggs, mayonnaise, celery, salt and chiles. Place avocado in medium bowl; sprinkle with lime juice. Add onion; mash with spoon.
2. Spread 1/4 cup avocado mixture on each tortilla to within 1/2 inch of ege. Spread each with about 1/3 cup egg-salad mixture. Sprinkle cilantro leaves over each. Fold in sides of each tortilla; roll up.
3. Arrange wraps on large serving platter; garnish with cilantro sprigs and strawberries. |
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5-Minute Nachos and Cheese
1 handful corn tortilla chips
1 handful pregrated cheddar cheese
6 sprays garlic oil or
sprinkle with garlic powder
Spread tortillas in a thin layer, spray top of chips with garlic oil or sprinkle with garlic powder then top with cheddar.
Microwave on HIGH for 1 minute, covered. Serve alone or with salsa and sour cream. Serves 1.
TIP: may substitute mozzerella for cheddar |
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Bacon-Cheeseburger Pizza
Prep Time: 15 min.
1 10-ounce package refrigerated pizza dough
1/2 pound lean ground beef
1/2 cup chopped onion
1 8-ounce can pizza sauce
1 medium tomato, thinly sliced
2 slices bacon, crisp-cooked, drained, and cut up
1 cup shredded cheddar or American cheese (4 ounces)
Directions:
1. Unroll pizza dough according to package directions. Place on a greased baking sheet. Build up edges slightly. Bake in a 425 degrees F oven for 8 to 10 minutes or until lightly browned.
2. Meanwhile, in a large skillet, cook ground beef and onion until meat is brown and onion is tender. Drain well. Spread pizza sauce over hot crust. Sprinkle with ground beef mixture. Top with tomato slices and bacon pieces. Sprinkle with cheese. Bake about 10 minutes more or until cheese is melted and sauce is bubbly. Makes 4 servings.
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Honey Caramel Corn
1/2 cup Honey
1/2 cup butter
1/2 cup packed brown sugar
Dash salt
2 teaspoons grated orange peel
1/4 teaspoon baking soda
3 quarts popped popcorn
Instructions: Melt butter in large saucepan; stir in sugar, honey and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil with out stirring about three minutes. Remove from the heat and stir in orange peel and soda. Place popcorn into a greased 15x 10 inch baking pan. Slowly pour syrup over the popcorn while stirring. Bake at 250 degree F 45 minutes, stir every 15 minutes. Cool, break into serving pieces. Makes 3 quarts.
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Healthy Apples on a Stick
12 apples (plus 12 popsicle sticks)
peanut butter
raisins
dried cranberries
shredded coconut
Rinse apples, pat dry, and remove apple stems and insert a popsicle stick into stem of each apple. Cover apples by spreading peanut butter. Roll in raisins, dried cranberries, and shredded coconut.
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Chocolate Cherry Granola
2 1/2 cups rolled oats
2 tablespoons flour
3 tablespoons coffee creamer
1/2 cup sesame seeds
1/2 cup pecans - chopped
2 teaspoons grated lemon rind
1/3 cup brown sugar, packed
1/2 teaspoon cinnamon
1/3 cup apple juice, frozen concentrat - thawed
3 tablespoons canola oil
1/2 cup hot water
1/2 cup chocolate chips
1/2 cup cherries - dried
Preheat the oven to 300 degrees F. In a large mixing bowl , combine oats, flour, non-dairy creamer, sesame seeds, pecans, lemon zest, brown sugar, and cinnamon. Mix well, add the apple juice concentrate, oil, and hot water. Mix thoroughly. Thinly spread the mixture in a shallow baking pan and bake until dry and toasted, stirring occasionally (40-45 minutes). Pour into a large bowl and let cool. Add chocolate chips and dried cherries. Store in an airtight container or ziplock bag.
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Mango-Ginger Granola
Makes about 7 cups
Prep Time: 10 minutes
Ready In Time: 1 hour
Skill Level: Easy
Ingredients:
# 4 cups old-fashioned oats
# 1 cup packed brown sugar
# 2/3 cup slivered almonds
# 1/2 cup wheat germ
# 1/2 teaspoon ground cinnamon
# 1/4 teaspoon ground ginger
# 1/2 cup Mango KERNS from LIBBY’S All Nectar
# 3 tablespoons butter or margarine, melted
# 2 teaspoons vanilla extract
# 1 pkg. (6 oz.) finely chopped dried mango
Directions:
PREHEAT oven to 350º F. Lightly grease 15 x 10-inch jelly-roll pan.
COMBINE oats, sugar, nuts, wheat germ, cinnamon and ginger in large bowl. Stir in nectar, butter and vanilla extract; toss well to coat. Spread mixture evenly into prepared pan.
BAKE, stirring frequently, for 30 to 40 minutes or until golden brown and crisp. Cool completely in pan on wire rack. Stir in mango. |
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CHUNKY DATE COCONUT & ALMOND GRANOLA
Yield: 12 Servings
2 c Old-fashioned oats
3/4 c Whole almonds; halved
1/2 c Sweetened flaked coconut
1/2 c Raw cashews
1/3 c Firmly packed brown sugar
1 1/2 ts Ground allspice
1 ts Ground cinnamon
1/4 c Unsalted butter
2 tb Honey
1 c Packed pitted dates, each cut crosswise into thirds
Preheat oven to 300 F. Mix first 7 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on cookie sheet.
Bake 20 minutes, stirring occasionally. Add dates; mix to separate any clumps. Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool.
Can be made 2 weeks ahead. Store airtight at room temperature.
Makes about 6 cups. |
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Hamburger Croquettes
Ingredients
1 pound Hamburger
1 small tart apple
1/3 cup bread crumbs
½ tablespoon corn syrup
1/3 cup hot milk
1 egg
1 teaspoon onion juice
1 teaspoon salt
Few grains pepper
Few grains nutmet
Fine, dry bread crumbs
Instructions
Soak the crumbs in the milk five minutes.
Combine with the steak, the apple put through the food chopper, the corn syrup, egg yolk and seasonings.
Form into small balls, a scant tablespoon each, roll in fine dry crumbs, then in the egg white slightly beaten and mixed with one-third cup cold milk, then in the crumbs again, and fry in deep corn oil heated to 350 degrees F., or until a bit of bread will brown in sixty counts.
Drain on crumpled paper and serve with Tomato Sauce. |
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Cheddar-Filled Beef Rolls
Serves 6
1 1/2 lb. ground beef
1/4 cup dry breadcrumbs
2 T. barbecue sauce
1 egg
1/2 tsp. salt
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1 cup (4 oz.) shredded sharp
cheddar cheese
1/4 cup dry breadcrumbs
1/4 cup chopped green peppers
2 T. water
Combine meat, breadcrumbs, barbecue sauce. egg, & salt; mix well. Pat meat mixture
into 14X8" rectangle on foil or waxed paper. Combine cheese, breadcrumbs, green pepper, & water; pat cheese mixture over meat. Roll up jelly roll fashion, beginning
at narrow end. Chill several hours or overnight. Heat oven to 350F. Slice meat roll into 6 servings. Bake in shallow pan at 350F, 25-30 minutes. |
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