This is the boys new favorite after school snack! I think I saw it on Pinterest at some point.
-Pillsbury crescent rolls
-Nutella
Unroll and separate dough as if you are going to make crescent rolls. Scoop 1-2 tablespoons of Nutella (or a little peanut butter too) at the large end of the crescent roll. Roll up as you would to make the rolls and bake according to the package directions. Serve with a big glass of milk.
I have pictures to upload, but I've run out of storage space on this blog and trying to figure out if I am willing to pay for extra storage.
Sunday, December 02, 2012
Italian Wedding Soup
I attempted making wedding soup this weekend for the first time. I've been hesitant to make it...nothing quite compares to my mom's or grandma's. After combining a few recipes online, this is what I came up with...
It turned out pretty tasty with three happy boys gobbling it up tonight. If you visit this blog regularly, you can tell that I like to freeze a lot of meals. The less time cooking, the better. Therefore, this is a double recipe. We ate half tonight and I froze the other half.
Soup:
-olive oil
-1 onion, chopped
-1-2 cups celery, chopped (about 2-3 stalks)
-1-2 cups carrots, chopped (about 20+ baby carrots)
-2 cloves garlic, chopped
-1 bay leaf
-1 teaspoon dried thyme
-1 teaspoon dried basil
-1 teaspoon dried oregano
-84 ounces chicken broth...this is 2 extra large cartons, or 6 cans of chicken broth of chicken broth
-4 cups water
-8 ounces orzo (or ditalini, pastina or any other tiny pasta)
-2 cups escarole, sliced thin (you can use spinach in place of the escarole, but I grew up with the traditional Italian version with escarole)
-Parmesan cheese
Meatballs:
-1 pounds meatloaf mix
**I can never find this so I make my own:
-3/4 pound ground beef
-1/2 pound ground pork
-1/4 pound ground veal
-3/4 cup seasoned bread crumbs
-1 eggs
-1/8 cup Parmesan cheese
It turned out pretty tasty with three happy boys gobbling it up tonight. If you visit this blog regularly, you can tell that I like to freeze a lot of meals. The less time cooking, the better. Therefore, this is a double recipe. We ate half tonight and I froze the other half.
Soup:
-olive oil
-1 onion, chopped
-1-2 cups celery, chopped (about 2-3 stalks)
-1-2 cups carrots, chopped (about 20+ baby carrots)
-2 cloves garlic, chopped
-1 bay leaf
-1 teaspoon dried thyme
-1 teaspoon dried basil
-1 teaspoon dried oregano
-84 ounces chicken broth...this is 2 extra large cartons, or 6 cans of chicken broth of chicken broth
-4 cups water
-8 ounces orzo (or ditalini, pastina or any other tiny pasta)
-2 cups escarole, sliced thin (you can use spinach in place of the escarole, but I grew up with the traditional Italian version with escarole)
-Parmesan cheese
Meatballs:
-1 pounds meatloaf mix
**I can never find this so I make my own:
-3/4 pound ground beef
-1/2 pound ground pork
-1/4 pound ground veal
-3/4 cup seasoned bread crumbs
-1 eggs
-1/8 cup Parmesan cheese
Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.
In a large pot, saute onion in olive oil. When the onion starts to turn a golden color; add garlic, carrot, and celery and cook for about 5 minutes, stirring occasionally. Add in chicken stock and herbs. Gently add in meatballs. Simmer lightly, until veggies and meatballs are cooked through (about 10 minutes). Add in orzo and escarole and gently simmer for about 10 minutes until pasta is cooked. Serve immediately.
Garnish soup with Parmesan cheese before serving if desired.
Monday, October 08, 2012
Meatballs
-3 pounds meatloaf mix
**I can never find this so I make my own:
-1 1/2 pounds ground beef
-1 pound ground pork
-1/2 pound ground veal
-1 1/2 cups seasoned bread crumbs
-3 eggs
-1/4 cup Parmesan cheese
-1/2-3/4 cup shredded mozzarella cheese
Combine all ingredients above. Roll into balls the size you prefer. Lay in a greased casserole dish. Bake at 350 degrees for 15-25 minutes or until browned (I flip them have way through). If your are making sauce, stop here and place your meatballs in your sauce to continue cooking. If you aren't making sauce, continue baking your meatballs until they are cooked all the way through (160 degrees in their center).
This recipe makes about 36 average sized meatballs.
**I can never find this so I make my own:
-1 1/2 pounds ground beef
-1 pound ground pork
-1/2 pound ground veal
-1 1/2 cups seasoned bread crumbs
-3 eggs
-1/4 cup Parmesan cheese
-1/2-3/4 cup shredded mozzarella cheese
Combine all ingredients above. Roll into balls the size you prefer. Lay in a greased casserole dish. Bake at 350 degrees for 15-25 minutes or until browned (I flip them have way through). If your are making sauce, stop here and place your meatballs in your sauce to continue cooking. If you aren't making sauce, continue baking your meatballs until they are cooked all the way through (160 degrees in their center).
This recipe makes about 36 average sized meatballs.
Sauce
I just made a big batch of sauce to freeze for the winter so I thought I'd share my recipe. I've shared my tripled recipe which will yield you about 6 mason jars full (1 liter jars).
*6 cans of whole tomatoes
*3 cans of tomato paste
*1 cup of Parmesan cheese
*1 clove of garlic, finely chopped
*Oregano (a few tablespoons to your liking)
*Basil (a few tablespoons to you liking) - fresh would be great but I tend to usually use dried herbs that I have in the pantry
*Salt and pepper to taste
*Garlic powder to taste
*3 cups or more water
*Meatballs (I'll share this recipe next) (optional)*
*5-6 Italian Sausages, cut into 2 inch pieces (optional)*
*5-6 Pork Neck Bones (sounds gross I know, but it really helps flavor the sauce) (optional)*
Blend whole tomatoes one can at a time in a blender until they are pureed and then add to a large pot (I use a 16 quart stock pot). Add tomato paste, cheese, all the herbs and seasoning. Mix well. Add your meatballs, sausage, and neck bones if you want. You do not need to add any meat to your sauce, but I think it flavors is nicely. Bring to a boil and then turn down to a simmer. Let is simmer covered for about 2-3 hours. Remove lid and let is cook to your desired thickness (usually about 30-45 minutes for mine).
When my sauce is done, I carefully fish out all the meat with a slotted spoon and put it in a separate bowl. (Make sure you get all the neck bones out...some of them are little. I toss all the neck bones and meat out but I'm sure it's tasty if you want to eat it.). I lay the meatballs and/or sausage pieces on cookie sheets and put in the freezer. Once frozen individually, I put meal sized portions of meat in a plastic freezer zip bag, label and pop back in the freezer.
After this, I funnel the sauce into mason jars and either use it within a few days or freeze it. I label the mason jars with some masking tape and make sure to include the date. As I mentioned before, this recipe will make about 6 liters (6 large mason jars) of sauce.
*Sometimes I start out by cooking diced garlic, onion, and carrots in some olive oil and then pureeing them in a food processor and adding to the sauce. It depends what I have on hand and how motivated I am on my cooking day.
*6 cans of whole tomatoes
*3 cans of tomato paste
*1 cup of Parmesan cheese
*1 clove of garlic, finely chopped
*Oregano (a few tablespoons to your liking)
*Basil (a few tablespoons to you liking) - fresh would be great but I tend to usually use dried herbs that I have in the pantry
*Salt and pepper to taste
*Garlic powder to taste
*3 cups or more water
*Meatballs (I'll share this recipe next) (optional)*
*5-6 Italian Sausages, cut into 2 inch pieces (optional)*
*5-6 Pork Neck Bones (sounds gross I know, but it really helps flavor the sauce) (optional)*
Blend whole tomatoes one can at a time in a blender until they are pureed and then add to a large pot (I use a 16 quart stock pot). Add tomato paste, cheese, all the herbs and seasoning. Mix well. Add your meatballs, sausage, and neck bones if you want. You do not need to add any meat to your sauce, but I think it flavors is nicely. Bring to a boil and then turn down to a simmer. Let is simmer covered for about 2-3 hours. Remove lid and let is cook to your desired thickness (usually about 30-45 minutes for mine).
When my sauce is done, I carefully fish out all the meat with a slotted spoon and put it in a separate bowl. (Make sure you get all the neck bones out...some of them are little. I toss all the neck bones and meat out but I'm sure it's tasty if you want to eat it.). I lay the meatballs and/or sausage pieces on cookie sheets and put in the freezer. Once frozen individually, I put meal sized portions of meat in a plastic freezer zip bag, label and pop back in the freezer.
After this, I funnel the sauce into mason jars and either use it within a few days or freeze it. I label the mason jars with some masking tape and make sure to include the date. As I mentioned before, this recipe will make about 6 liters (6 large mason jars) of sauce.
*Sometimes I start out by cooking diced garlic, onion, and carrots in some olive oil and then pureeing them in a food processor and adding to the sauce. It depends what I have on hand and how motivated I am on my cooking day.
Sunday, September 02, 2012
Ranch House Pork Chops
Soccer has started again and this year I have 2 kids to get to and from practice and games. There are a couple days a week when I have to feed the kids dinner at 4pm because we leave the house for practices at 5 and don't get home until bedtime. These are my crockpot days. I'm always looking for quick and easy crockpot recipes that my kids will eat. They don't always like the consistency of chicken out of the crockpot so I thought I'd try a new pork recipe. This one was a hit!
-6 pork chops, 1/2 inch thick (I use boneless)
-1 packet dry Ranch Dressing Seasoning
-10 oz. can Cream of Chicken Soup
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. I serve with mashed potatoes and use the sauce as gravy.
Recipe courtesy of Real Mom Kitchen.
-6 pork chops, 1/2 inch thick (I use boneless)
-1 packet dry Ranch Dressing Seasoning
-10 oz. can Cream of Chicken Soup
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. I serve with mashed potatoes and use the sauce as gravy.
Recipe courtesy of Real Mom Kitchen.
Wednesday, August 22, 2012
Pumpkin Chiffon Pie
My mother in law makes an amazing pumpkin pie. I planned on making this last Thanksgiving so I got the recipe from her. I never ended up making it...I'm posting it for myself so I can make it this year.
-1 envelope unflavored gelatin
-3/4 cup milk
-1/2 cup sugar
-2 slightly beaten egg YOLKS
-1/2 teaspoon salt
-1 cup canned pumpkin
-1/2 teaspoon cinnamon
-2 eggs WHITES
-1/2 teaspoon allspice
-1/4 cup sugar
-1/4 teaspoon ginger
-1/2 cup whipping cream, whipped
-1/4 teaspoon nutmeg
-1, 9" graham-cracker crust
Combine 1st 7 ingredients in saucepan. Stir in milk, egg YOLKS and pumpkin. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set
(this might take 1/2 hour or more). When its almost ready, start the next steps.
Beat egg WHITES till soft peaks form; gradually add sugar and beat to stiff peaks. Fold into pumpkin mixture with whipped cream. Pile into crust. Chill till firm. You can trim with more whipping cream or just walnut halves.
Note from my MIL:
I never put more whipped cream on top because there is plenty in the pie. I have also had enough of the pie mixture left, so I get the individual size graham-cracker crust and fill them. This is be frozen
for 4-5 months, also.
From the kitchen of Jan Segal.
-1 envelope unflavored gelatin
-3/4 cup milk
-1/2 cup sugar
-2 slightly beaten egg YOLKS
-1/2 teaspoon salt
-1 cup canned pumpkin
-1/2 teaspoon cinnamon
-2 eggs WHITES
-1/2 teaspoon allspice
-1/4 cup sugar
-1/4 teaspoon ginger
-1/2 cup whipping cream, whipped
-1/4 teaspoon nutmeg
-1, 9" graham-cracker crust
Combine 1st 7 ingredients in saucepan. Stir in milk, egg YOLKS and pumpkin. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set
(this might take 1/2 hour or more). When its almost ready, start the next steps.
Beat egg WHITES till soft peaks form; gradually add sugar and beat to stiff peaks. Fold into pumpkin mixture with whipped cream. Pile into crust. Chill till firm. You can trim with more whipping cream or just walnut halves.
Note from my MIL:
I never put more whipped cream on top because there is plenty in the pie. I have also had enough of the pie mixture left, so I get the individual size graham-cracker crust and fill them. This is be frozen
for 4-5 months, also.
From the kitchen of Jan Segal.
Wednesday, August 15, 2012
Salmon Yakitori
Scott made this the other night and it was great. I'm not usually a big fan of salmon, but even I loved it.
-1 1/2 pounds salmon fillets (he used boneless, skinless fillets)
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Baked in a 450 degree oven for 12-15 minutes, until fish gently flakes.
-1 1/2 pounds salmon fillets (he used boneless, skinless fillets)
-lemon pepper to taste
-garlic powder to taste
-salt to taste
-1/3 cup soy sauce
-1/3 cup brown sugar
-1/3 cup water
-1/4 cup vegetable oil
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Baked in a 450 degree oven for 12-15 minutes, until fish gently flakes.
San Francisco Pork Chops
Here's another Pinterest find that's a keeper. Unfortunately, I can't find the original link to give the owner credit.
-2 tablespoons extra-virgin olive oil
-4 pork chops, about 1-inch thick
-Salt and pepper for seasoning
-2 cloves garlic, finely minced
-1/4 cup reduced-sodium soy sauce
-1/4 cup low-sodium chicken broth
-2 tablespoons packed light brown sugar
-1/4 teaspoon red pepper flakes
-1 tablespoon cornstarch
-1 tablespoon cold water
-Mashed Potatoes or Hot Cooked Rice (for serving)
In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
-2 tablespoons extra-virgin olive oil
-4 pork chops, about 1-inch thick
-Salt and pepper for seasoning
-2 cloves garlic, finely minced
-1/4 cup reduced-sodium soy sauce
-1/4 cup low-sodium chicken broth
-2 tablespoons packed light brown sugar
-1/4 teaspoon red pepper flakes
-1 tablespoon cornstarch
-1 tablespoon cold water
-Mashed Potatoes or Hot Cooked Rice (for serving)
In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
Saturday, August 04, 2012
Asian Cole Slaw Salad
LOVE, LOVE, LOVE this stuff and finally got my hands on the recipe!
-1 bag (8 ounces) cole slaw (I use a larger bag...I think 12 ounces)
-1 bunch green onions, chopped
-2 packages Ramen noodles chicken soup (break up the noodles, uncooked)
-1 cup sunflower seeds
-1 cup chopped walnuts
Combine all the above ingredients.
Dressing:
-1 cup sugar
-2/3 cup white vinegar
-1/2 cup olive oil
-1 1/2 packages of the chicken soup seasoning mix
Combine dressing ingredients by shaking together in a container. Mix desired amount of dressing (may not need it all) into the salad and serve.
-1 bag (8 ounces) cole slaw (I use a larger bag...I think 12 ounces)
-1 bunch green onions, chopped
-2 packages Ramen noodles chicken soup (break up the noodles, uncooked)
-1 cup sunflower seeds
-1 cup chopped walnuts
Combine all the above ingredients.
Dressing:
-1 cup sugar
-2/3 cup white vinegar
-1/2 cup olive oil
-1 1/2 packages of the chicken soup seasoning mix
Combine dressing ingredients by shaking together in a container. Mix desired amount of dressing (may not need it all) into the salad and serve.
Chicken Tetrazzini
Thank you Martha Stewart for our favorite tetrazzini recipe. This recipe makes two 9X13 casseroles. When I make this, I pop the second in the freezer for another meal later in the month. It freezes very well.
-Coarse salt and ground pepper
-Coarse salt and ground pepper
- 6 tablespoons butter
- 1 pound white mushrooms, trimmed and sliced 1/4 inch thick
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 3/4 cup dry white wine
- 3 cups grated Parmesan cheese
- 1/2 teaspoon dried thyme leaves
- 1 pound linguine, broken in half
- 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
- 1 package (10 ounces) frozen peas, thawed and drained
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
Recipe from MarthaStewart.com.
Monday, June 04, 2012
White Chicken and Artichoke Lasagna
I tried another pinterest find last night from Tasty Tidbits. It sounded so good that I went ahead and doubled it and made an additional lasagna to freeze. It turned out great and is being added to the dinner rotation. The recipe below is for a single lasagna.
-2 cups shredded cooked chicken breasts (I diced 6 chicken tenderloions and sauteed in olive oil)
-1 can (14 oz.) artichoke hearts, drained, chopped
-1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
-1/2 cup KRAFT Grated Parmesan Cheese
-1/2 cup chopped drained oil-packed sun-dried tomatoes
-2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
-1 cup milk
-1/2 tsp. garlic powder
-1/4 cup tightly packed fresh basil, chopped, divided
-12 lasagna noodles, cooked
Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Original recipe from tasteofhome.com
-2 cups shredded cooked chicken breasts (I diced 6 chicken tenderloions and sauteed in olive oil)
-1 can (14 oz.) artichoke hearts, drained, chopped
-1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
-1/2 cup KRAFT Grated Parmesan Cheese
-1/2 cup chopped drained oil-packed sun-dried tomatoes
-2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
-1 cup milk
-1/2 tsp. garlic powder
-1/4 cup tightly packed fresh basil, chopped, divided
-12 lasagna noodles, cooked
Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Original recipe from tasteofhome.com
Wednesday, April 25, 2012
Pasticcio di Spinaci
Since there are NATO operations at our current base, we have friends from various parts of the world. From time to time we have the pleasure of sampling authentic food from their respective country. One of Scott's fellow instructor pilots (from Italy) brought this in for him to sample the other day. Scott loved it so much that the guy's wife made an entire pie for our family to enjoy for dinner the following day. This recipe doesn't sound like much, but I promise you....it is DIVINE. Pasticcio di Spinaci translates into Spinach Pie.
-2 sheets puff pastry
-1 pound bag baby spinach
-Ham, thin slices
-Swiss cheese slices, thin slices
-Parmesan cheese, as much as desired
-1 lightly beaten egg
Cook spinach on low heat in a pan with some butter and a pinch of salt. Once the spinach is tender, mix it in a bowl with egg and Parmesan cheese. Lay one puff pastry sheet on parchment paper sheet in a baking pan. Spread the spinach mixture over the puff pastry, put one layer of ham and one of cheese on top of the spinach and cover with the second sheet of puffy pastry. Wrap together the two sheets along the sides. Bake at 350 degrees for 25-30 minutes or until the puff pastry turns golden. Let cool and cut in 3x3 inch pieces to serve.
From the kitchen of The Trebisonda Family.
-2 sheets puff pastry
-1 pound bag baby spinach
-Ham, thin slices
-Swiss cheese slices, thin slices
-Parmesan cheese, as much as desired
-1 lightly beaten egg
Cook spinach on low heat in a pan with some butter and a pinch of salt. Once the spinach is tender, mix it in a bowl with egg and Parmesan cheese. Lay one puff pastry sheet on parchment paper sheet in a baking pan. Spread the spinach mixture over the puff pastry, put one layer of ham and one of cheese on top of the spinach and cover with the second sheet of puffy pastry. Wrap together the two sheets along the sides. Bake at 350 degrees for 25-30 minutes or until the puff pastry turns golden. Let cool and cut in 3x3 inch pieces to serve.
From the kitchen of The Trebisonda Family.
Monday, April 23, 2012
Baked Pesto Rotini with Chicken Sausage
This recipe was created last night after trying to use up all of the following ingredients in my fridge, freezer and pantry. It was a huge hit. Adam (my picky, complain about every meal kid) scarfed it down and told me how fantastic it was. Zach seconded that notion with, "Thanks for making this dinner for me Mom." Decided I should jot it down to duplicate in the future.
-4 sun dried tomato chicken sausages, grilled and sliced into 1/2 inch pieces
-1 pound rotini pasta, cooked and drained (1/2 pound wheat pasta and 1/2 pound regular pasta)
-1 jar roasted red peppers, drained and chopped
-4-5 green onions, chopped
-1 cup shredded mozzarella
-A few tablespoons shredded Parmesan cheese
-1 jar pesto (8 ounces)...or make your own
**I realized afterward that I had some pine nuts in the pantry that I should have toasted up and added to this...must do this next time.
Combine all ingredients except for the cheeses and mix gently. Pour into a greased casserole dish and top with cheeses. Put under the broiler for a few minutes until the cheese is melted and just starts to brown.
-4 sun dried tomato chicken sausages, grilled and sliced into 1/2 inch pieces
-1 pound rotini pasta, cooked and drained (1/2 pound wheat pasta and 1/2 pound regular pasta)
-1 jar roasted red peppers, drained and chopped
-4-5 green onions, chopped
-1 cup shredded mozzarella
-A few tablespoons shredded Parmesan cheese
-1 jar pesto (8 ounces)...or make your own
**I realized afterward that I had some pine nuts in the pantry that I should have toasted up and added to this...must do this next time.
Combine all ingredients except for the cheeses and mix gently. Pour into a greased casserole dish and top with cheeses. Put under the broiler for a few minutes until the cheese is melted and just starts to brown.
Saturday, April 21, 2012
Strawberry Daquiri
-6 ounce Minute Maid Limeade
-1 full can of vodka or rum
-1/3 full can of triple sec
-1/2 bag of frozen strawberries
-Ice
Blend and serve.
From the kitchen of Heather Campbell.
-1 full can of vodka or rum
-1/3 full can of triple sec
-1/2 bag of frozen strawberries
-Ice
Blend and serve.
From the kitchen of Heather Campbell.
Campbell's Greatest Margarita
-6 ounce can of limeade
-tequila
-triple sec
-ice
Use the limeade can to measure liquors... 1 full can of tequila and 1/3 full can of triple sec. Blend with ice and serve in a salted glass.
You can also add 1/2 bag of frozen strawberries to make strawberry margaritas.
From the kitchen of Heather Campbell.
-tequila
-triple sec
-ice
Use the limeade can to measure liquors... 1 full can of tequila and 1/3 full can of triple sec. Blend with ice and serve in a salted glass.
You can also add 1/2 bag of frozen strawberries to make strawberry margaritas.
From the kitchen of Heather Campbell.
Cowboy Margarita
Spring and Summer bring a higher than average consumption of tequila in this house. I have two favorite margarita recipes that I thought I would share. This one as well as the Cambell's Greatest Margarita which you can find here.
-1 can limeade
-12 ounces tequila
-2 beers (we like corona in this)
-2 cans of Sprite or Sierra Mist
-Ice
-Salt for rim of glass
Blend thoroughly and add to a salted glass. Add a lime and enjoy!
From the kitchen of Angela Smith.
-1 can limeade
-12 ounces tequila
-2 beers (we like corona in this)
-2 cans of Sprite or Sierra Mist
-Ice
-Salt for rim of glass
Blend thoroughly and add to a salted glass. Add a lime and enjoy!
From the kitchen of Angela Smith.
Saturday, March 10, 2012
Copycat Olive Garden Dressing
Olive Garden salad dressing is a favorite in our home. All three Segal boys L-O-V-E it. But, at about $5 a bottle, it doesn't come cheap. I recently found a copycat recipe via Pinterest from Because Barenaked Chef Said So. The original recipe can be found here. I thought the original recipe was a little too thick so I adapted it just a tad.
-2 envelops Good Seasons Italian Dressing (I just used the generic Albertson's brand packets)
-1/2 cup olive oil
-3/4 cup white wine vinegar
-1 cup water (original recipe calls for 9 tablespoons water but I thought it was too thick)
-1 teaspoon dried Italian spices (I used basil and oregano)
-1 teaspoon salt
-Freshly ground black pepper to taste
-1 teaspoon sugar
-1/2 teaspoon garlic powder
-1 tablespoon mayonnaise
Pour all ingredients into a blender and blend on high until combined, about 30 seconds or so. I washed out our original Olive Garden dressing bottle and used in for our new copycat dressing. This recipe makes enough to fill that bottle plus an additional 1-2 cups worth in a Tupperware container. Shake dressing before serving.
The boys know that I made this Olive Garden dressing at home. I think it takes a little different, but the boys all think it takes the same as the restaurant version and RAVE about it. The husband has been taking it with him to work all week and kept telling me..."make sure you write down what you did....this stuff is AWESOME!" I guess it's a keeper. After a week, the entire container is almost gone.
-2 envelops Good Seasons Italian Dressing (I just used the generic Albertson's brand packets)
-1/2 cup olive oil
-3/4 cup white wine vinegar
-1 cup water (original recipe calls for 9 tablespoons water but I thought it was too thick)
-1 teaspoon dried Italian spices (I used basil and oregano)
-1 teaspoon salt
-Freshly ground black pepper to taste
-1 teaspoon sugar
-1/2 teaspoon garlic powder
-1 tablespoon mayonnaise
Pour all ingredients into a blender and blend on high until combined, about 30 seconds or so. I washed out our original Olive Garden dressing bottle and used in for our new copycat dressing. This recipe makes enough to fill that bottle plus an additional 1-2 cups worth in a Tupperware container. Shake dressing before serving.
The boys know that I made this Olive Garden dressing at home. I think it takes a little different, but the boys all think it takes the same as the restaurant version and RAVE about it. The husband has been taking it with him to work all week and kept telling me..."make sure you write down what you did....this stuff is AWESOME!" I guess it's a keeper. After a week, the entire container is almost gone.
Friday, March 02, 2012
Onion Soup
My in-laws were recently here for a visit and my husband was thrilled that my MIL made her famous onion soup recipe for us. It's one of his favorites from when he was young. I will share her original recipe along with her modifications.
-9 large onions, sliced (she used 4 large)
-3/4 cup oil
-3 quarts beef stock (she used 1 quart beef stock and 2 cans of beef consumme)
-1 bay leaf (she used 3)
-2 tablespoons salt
-1 teaspoon pepper
-3/4 cup port wine (you can use any red wine...I only has cooking marsala in the house so she used that)
-6 slices french bread, toasted (Jan usually uses cocktail sized rye bread and toasts it. The store here didn't have them so she made the soup with some Texas Toast croutons and it turned out great!)
-3/4 cup grated swiss cheese (She used provolone slices)
Cook onions in oil until brown. Pour off oil. Add the beef stock, bay leaves, wine, salt and pepper. Cook over low heat for 1 1/2 hours. Pour into oven proof bowls. Float a piece of toast or about 7-10 croutons in the bowl. Layer cheese over bread/croutons and brown under the broiler for a few moments.
I can't explain how good this soup is. The other night, I ate bowl after bowl. The leftovers are even better heated up the next day!
From the kitchen of Jan Segal.
-9 large onions, sliced (she used 4 large)
-3/4 cup oil
-3 quarts beef stock (she used 1 quart beef stock and 2 cans of beef consumme)
-1 bay leaf (she used 3)
-2 tablespoons salt
-1 teaspoon pepper
-3/4 cup port wine (you can use any red wine...I only has cooking marsala in the house so she used that)
-6 slices french bread, toasted (Jan usually uses cocktail sized rye bread and toasts it. The store here didn't have them so she made the soup with some Texas Toast croutons and it turned out great!)
-3/4 cup grated swiss cheese (She used provolone slices)
Cook onions in oil until brown. Pour off oil. Add the beef stock, bay leaves, wine, salt and pepper. Cook over low heat for 1 1/2 hours. Pour into oven proof bowls. Float a piece of toast or about 7-10 croutons in the bowl. Layer cheese over bread/croutons and brown under the broiler for a few moments.
I can't explain how good this soup is. The other night, I ate bowl after bowl. The leftovers are even better heated up the next day!
From the kitchen of Jan Segal.
Saturday, January 28, 2012
Once a Month Cooking
Whenever I cook a time-consuming meal, I try to at least double the recipe so I can freeze the other half for a dinner later in the month. I have been wanting to apply the economies of scale to dinner planning and prep meals on a larger scale to make the most of the time, energy, and money I put into cooking for my family. I've recently become motivated by a lot of "once a month cooking" posts I have seen on Pinterest and I finally took the plunge this week.
Three days, 13 hours, 18 recipes, and $308.91 later I have 32 meals in my freezer for my family. Not bad as that works out to only $9.65 per meal and each meal will include leftovers. I figure these meals with last us at least 6 weeks or so as I'll probably continue to cook one or two nights a week. I just need a break from cooking Every. Single. Night. My only regret is not waiting until the weekend to do my cooking when I could have some help with kids and dishes. I had a plan for doing all my prep work one day and all the cooking the next. I ended up just jumping in and my lack of organization (and managing kids and other stuff throughout my days) added hours to what it could have been. Next time I do this, I will definitely enlist Scott's help with childcare and dishes....I'm guessing it would have cut about 5 hours off my time.
In case you are interested in doing something similar, here's what I made...
(1) All Day Flank Steak
(2,3) Tamale Casserole
(4,5) Crockpot Stroganoff
(6,7) Italian Beef Sandwiches (doubled and will use extra meat for Beef Tacos)
(8,9) Chicken Delicious
(10) Autumn Stew
(11,12) Sausage and Vegetable Stew
(13,14) Cashew Chicken
(15) Chicken Cacciatore
(16,17) Arizona Chili
(18,19) Chicken Waikiki
(20,21,22,23) Tuna Casserole
(24,25) Shepherd's Pie
(26) Marinated Flank Steak
(27,28) Kielbasa and Sauerkraut
(29,30) Pepper Steak
(31) Lasagna
(32) Spanish Rice
Quick Tips:
**Meat is cut more easily when it's partially frozen. Pop meat in the freezer for a few hours before slicing.
**For crockpot dishes, I labeled the bag with the recipe name, date, and any necessary instructions. I placed a gallon ziploc in a medium mixing bowl and folded down the edges of the bag so they were inside out (this way any ingredients didn't drip on the outside of the bag when assembling). I then put all ingredients together in a ziploc bag, closed it up, and layed it flat in the freezer so the contents would freeze that way. After frozen, you can line it up/stack it up however will best fit best for you.
**For casserole dishes, I prepared the dish as much as needed and then placed in a disposable casserole dish. I covered with foil, labeled it recipe name, date, and any necessary instructions. I then wrapped the entire thing in Glad Press N Seal (love.that.stuff!) to seal it up real well.
**For recipes I will heat up on the stove, I cooked the meal in it's entirety. I then let it cool and dumped into gallon ziploc bags as I did with the crockpot meals.
I'm curious if anyone else does this mass cooking in their home. I'd LOVE for you to share your favorite freezable meals with me. Most of what I came up with here was because I needed to use up certain items in my pantry or freezer.
Three days, 13 hours, 18 recipes, and $308.91 later I have 32 meals in my freezer for my family. Not bad as that works out to only $9.65 per meal and each meal will include leftovers. I figure these meals with last us at least 6 weeks or so as I'll probably continue to cook one or two nights a week. I just need a break from cooking Every. Single. Night. My only regret is not waiting until the weekend to do my cooking when I could have some help with kids and dishes. I had a plan for doing all my prep work one day and all the cooking the next. I ended up just jumping in and my lack of organization (and managing kids and other stuff throughout my days) added hours to what it could have been. Next time I do this, I will definitely enlist Scott's help with childcare and dishes....I'm guessing it would have cut about 5 hours off my time.
In case you are interested in doing something similar, here's what I made...
(1) All Day Flank Steak
(2,3) Tamale Casserole
(4,5) Crockpot Stroganoff
(6,7) Italian Beef Sandwiches (doubled and will use extra meat for Beef Tacos)
(8,9) Chicken Delicious
(10) Autumn Stew
(11,12) Sausage and Vegetable Stew
(13,14) Cashew Chicken
(15) Chicken Cacciatore
(16,17) Arizona Chili
(18,19) Chicken Waikiki
(20,21,22,23) Tuna Casserole
(24,25) Shepherd's Pie
(26) Marinated Flank Steak
(27,28) Kielbasa and Sauerkraut
(29,30) Pepper Steak
(31) Lasagna
(32) Spanish Rice
Quick Tips:
**Meat is cut more easily when it's partially frozen. Pop meat in the freezer for a few hours before slicing.
**For crockpot dishes, I labeled the bag with the recipe name, date, and any necessary instructions. I placed a gallon ziploc in a medium mixing bowl and folded down the edges of the bag so they were inside out (this way any ingredients didn't drip on the outside of the bag when assembling). I then put all ingredients together in a ziploc bag, closed it up, and layed it flat in the freezer so the contents would freeze that way. After frozen, you can line it up/stack it up however will best fit best for you.
**For casserole dishes, I prepared the dish as much as needed and then placed in a disposable casserole dish. I covered with foil, labeled it recipe name, date, and any necessary instructions. I then wrapped the entire thing in Glad Press N Seal (love.that.stuff!) to seal it up real well.
**For recipes I will heat up on the stove, I cooked the meal in it's entirety. I then let it cool and dumped into gallon ziploc bags as I did with the crockpot meals.
I'm curious if anyone else does this mass cooking in their home. I'd LOVE for you to share your favorite freezable meals with me. Most of what I came up with here was because I needed to use up certain items in my pantry or freezer.
Friday, January 27, 2012
Lasagna
-9-12 lasagna noodles, cooked and drained
-1 pound Italian sausage, casings removed, browned, crumbled and grease drained
-2 jars (24 ounces each) pasta sauce
-1 container (15 ounces) ricotta cheese
-4 cups shredded mozzarella cheese
-1/2 cup (or so) Parmesan cheese
-2 eggs, lightly beaten
Preheat oven to 375 degrees. In a large pan, combine cooked meat and 1 jar of sauce and simmer for 5 minutes. In a large bowl, combine ricotta cheese, 3.5 cups mozzarella cheese, Parmesan cheese and eggs. Spray 9X13 inch baking pan with cooking spray. Spread 1/2 jar of sauce in bottom of baking dish. Place 3-4 noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with 1/2 the meat sauce. Repeat layers. Cover last layer with remaining noodles and remaining sauce. Sprinkle with 1/2 cup mozzarella cheese and a little Parmesan. Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes. Let stand 10 minutes before serving.
-1 pound Italian sausage, casings removed, browned, crumbled and grease drained
-2 jars (24 ounces each) pasta sauce
-1 container (15 ounces) ricotta cheese
-4 cups shredded mozzarella cheese
-1/2 cup (or so) Parmesan cheese
-2 eggs, lightly beaten
Preheat oven to 375 degrees. In a large pan, combine cooked meat and 1 jar of sauce and simmer for 5 minutes. In a large bowl, combine ricotta cheese, 3.5 cups mozzarella cheese, Parmesan cheese and eggs. Spray 9X13 inch baking pan with cooking spray. Spread 1/2 jar of sauce in bottom of baking dish. Place 3-4 noodles over the bottom, slightly overlapping. Spread half of the cheese mixture over noodles and cover with 1/2 the meat sauce. Repeat layers. Cover last layer with remaining noodles and remaining sauce. Sprinkle with 1/2 cup mozzarella cheese and a little Parmesan. Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes. Let stand 10 minutes before serving.
Monday, January 23, 2012
Chicken Curry
Before yesterday I hadn't made Indian food at home (other than buying jarred Tikka Masala and the like and throwing in some chicken). This curry recipe was a good start and very simple to make. Since moving back from England we have really missed Indian food. Yes, I meant to say England...there is a huge Indian population and lots of fab Indian food over there.
-3 tablespoons olive oil
-1 small onion, chopped
Saute onion in olive oil over medium heat until lightly browned.
-3 teaspoons chopped garlic (about 6 cloves)
-3 T McCormick Red Curry Powder plus 4 T McCormick Hot Madras Curry Powder (I use 4T McC Red Curry Powder and 3T McC regular regular curry powder because that's all I had)
-1 teaspoon cinnamon
-1 teaspoon paprika
-1 bay leaf
-1/2 teaspoon fresh ginger root, grated (I use 1/4-1/2 t ground ginger)
-1/2 teaspoon white sugar
-Salt to taste
Stir in the above ingredients and cook for 2 minutes...
-3 skinless, boneless chicken breasts, cut into bit size pieces
-1 tablespoon tomato paste
-1 cup plain yogurt
-3/4 cup coconut milk
Add in the ingredients above. Bring to a boil. Reduce heat and simmer for 20-25 minutes.
-1/2 lemon, juiced
-1/2 teaspoon cayenne pepper
Remove bay leaf and stir in lemon juice and cayenne pepper and simmer 5 more minutes. Serve over rice with Naan.
From the kitchen of Denise Flick.
-3 tablespoons olive oil
-1 small onion, chopped
Saute onion in olive oil over medium heat until lightly browned.
-3 teaspoons chopped garlic (about 6 cloves)
-3 T McCormick Red Curry Powder plus 4 T McCormick Hot Madras Curry Powder (I use 4T McC Red Curry Powder and 3T McC regular regular curry powder because that's all I had)
-1 teaspoon cinnamon
-1 teaspoon paprika
-1 bay leaf
-1/2 teaspoon fresh ginger root, grated (I use 1/4-1/2 t ground ginger)
-1/2 teaspoon white sugar
-Salt to taste
Stir in the above ingredients and cook for 2 minutes...
-3 skinless, boneless chicken breasts, cut into bit size pieces
-1 tablespoon tomato paste
-1 cup plain yogurt
-3/4 cup coconut milk
Add in the ingredients above. Bring to a boil. Reduce heat and simmer for 20-25 minutes.
-1/2 lemon, juiced
-1/2 teaspoon cayenne pepper
Remove bay leaf and stir in lemon juice and cayenne pepper and simmer 5 more minutes. Serve over rice with Naan.
From the kitchen of Denise Flick.
Chocolate Spoons
This year, I made some chocolate spoons to add to the goodies I gave to friends and neighbors for Christmas. They can be used in coffee or warm milk to make hot chocolate. My kids had fun watching the chocolate on their spoons melt and then drinking it up. These are very easy to make and you can decorate however you like.
Melt chocolate or white chocolate chips (I microwave for about 2 minutes, stirring every 30 seconds or so). Dip plastic spoon and coat with the chocolate. While chocolate is still wet, coat with your choice or topping/decoration. We have used shredded coconut, Christmas sprinkles, crushed candy canes, mini marshmallows, chocolate chips, etc. Then, lay on a sheet of wax paper and let the chocolate completely harden.
Saturday, January 14, 2012
Grandma Drake's Baked Apples
These baked apples have been a holiday staple in our family since my Mom was a little girl. From what I understand, the recipe was passed along to my Grandma so I'm sure it goes back even farther than I know. My mom and I tried to make these for Christmas while she was visiting this year. However, we didn't trust the original recipe (thought there was too much flour) and ended up botching the entire batch. I tried making them again this week and they turned out PERFECT! It's amazing how food can bring back so many memories from childhood. We eat these right along with the turkey dinner, but you could also serve them as a dessert.
-3 Granny Smith apples, peeled, cored and cut in half
-1 cup white sugar
-1/2 cup margarine (cold)
-3/4 cup to 1 1/4 cup flour (enough to make thick dough like consistency)
-1 teaspoon vanilla
-cinammon
To make the filling, use a pastry cutter. I couldn't find mine so I just used a fork. In a large mixing bowled, cut margarine into the sugar with a fork (or your pastry cutter) until thoroughly combined. Then, slowly cut in flour until you get a VERY THICK, dough like consisentcy. I ended up using a little over a cup or so of flour. (When my mom and I made these we did not use enough flour and the filling just melted off the apples...make sure the filling is super thick). Add vanilla and combine thoroughly with fork/pastry cutter.
Lay apple halves, core side up in a 9X13 inch pan. Spoon a generous amount of filling into the core/top of each apple. Sprinkle lightly with cinammon (use your fingers to sprinkle just a tad on each apple.
Bake uncovered at 325 degrees for about 1/2 -1 hour. Baking time depends on your oven and the apples. Start checking apples for doneness at 30 minutes but they will most likely cook for close to an hour. Use a fork to poke the apple to see if it's tender. It should be tender, but not completely soft.
-3 Granny Smith apples, peeled, cored and cut in half
-1 cup white sugar
-1/2 cup margarine (cold)
-3/4 cup to 1 1/4 cup flour (enough to make thick dough like consistency)
-1 teaspoon vanilla
-cinammon
To make the filling, use a pastry cutter. I couldn't find mine so I just used a fork. In a large mixing bowled, cut margarine into the sugar with a fork (or your pastry cutter) until thoroughly combined. Then, slowly cut in flour until you get a VERY THICK, dough like consisentcy. I ended up using a little over a cup or so of flour. (When my mom and I made these we did not use enough flour and the filling just melted off the apples...make sure the filling is super thick). Add vanilla and combine thoroughly with fork/pastry cutter.
Lay apple halves, core side up in a 9X13 inch pan. Spoon a generous amount of filling into the core/top of each apple. Sprinkle lightly with cinammon (use your fingers to sprinkle just a tad on each apple.
Bake uncovered at 325 degrees for about 1/2 -1 hour. Baking time depends on your oven and the apples. Start checking apples for doneness at 30 minutes but they will most likely cook for close to an hour. Use a fork to poke the apple to see if it's tender. It should be tender, but not completely soft.
Christmas Bark
Whoops...this one has been sitting in my drafts box for the last month.
Christmas Bark is one of my favorite things to consume during the Christmas season. Ghirardelli's version is A-mazing but gets a little pricey (at least with the amount that I consume during the Christmas season). I'm just as happy with my version...
-24 ounces semi-sweet chocolate chips
-24 ounces white chocolate chips
-40 or so peppermint candy canes, crushed
-Green, red, white sprinkles
Lightly grease 2, 9X13 inch baking sheets and line with waxed paper, smoothing out the wrinkles. Set aside.
Melt semi-sweet chips in microwave. Heat for 2 minutes, stirring every 30 seconds. Pour into the baking sheets and spread evenly over the bottom of the sheet. To smooth the ridges/bubbles, I gently slam (can't think of a better word than slam) the cookie sheet on the counter a couple times. Sprinkle half of the crushed candy on top of the chocolate and press gently with your hands. Refrigerate until completely hardened, about 1 hour.
Melt the white chips in microwave the same as before. Pour the white chocolate over the hardened semi-sweet chocolate layer. Spread evenly. Cover with the rest of the crushed candies and some Christmas colored sprinkles and gently push it down into chocolate with hands. Slam the cookie sheet on counter again to remove ridges/bubbles. Refrigerate until completely hardened. Remove from pan and break into small pieces to serve. I start this by slicing a chunk with a knife and then break with my hands.
Christmas Bark is one of my favorite things to consume during the Christmas season. Ghirardelli's version is A-mazing but gets a little pricey (at least with the amount that I consume during the Christmas season). I'm just as happy with my version...
-24 ounces semi-sweet chocolate chips
-24 ounces white chocolate chips
-40 or so peppermint candy canes, crushed
-Green, red, white sprinkles
Lightly grease 2, 9X13 inch baking sheets and line with waxed paper, smoothing out the wrinkles. Set aside.
Melt semi-sweet chips in microwave. Heat for 2 minutes, stirring every 30 seconds. Pour into the baking sheets and spread evenly over the bottom of the sheet. To smooth the ridges/bubbles, I gently slam (can't think of a better word than slam) the cookie sheet on the counter a couple times. Sprinkle half of the crushed candy on top of the chocolate and press gently with your hands. Refrigerate until completely hardened, about 1 hour.
Melt the white chips in microwave the same as before. Pour the white chocolate over the hardened semi-sweet chocolate layer. Spread evenly. Cover with the rest of the crushed candies and some Christmas colored sprinkles and gently push it down into chocolate with hands. Slam the cookie sheet on counter again to remove ridges/bubbles. Refrigerate until completely hardened. Remove from pan and break into small pieces to serve. I start this by slicing a chunk with a knife and then break with my hands.
Octopus Hotdogs
I'm not a fan of hotdogs, but had to give these a try for the kids (another Pinterest find). I save these kinds of things for when Scott is traveling for work and I want the boys to think I am super mom. Plus, they helped me make them and thought it was a blast.
Cut 5 hotdogs into 3 pieces each. Poke pieces of spaghetti through each piece of hotdog.
Cook hotdogs in boiling water for about 10 minutes or until warmed through. I let the kids eat with their hands and dip in ketchup. I wouldn't touch these things with a 10 foot pole but A & Z went ga ga for them!
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