Corn dog mini muffins
2 boxes Jiffy corn bread mix
1 pacckage hot dogs, chopped
Line mini muffin pan with liners. Prepare corn bread as directed on box. Stir in chopped dogs. Fill muffin cups 3/4 way full. Cook for about 15 minutes.
Onion-roasted potato wedges
1 envelope Lipton Recipe Secretes onion soup mix
4 medium potatoes, cut into wedges
1/3 cup olive oil
salt to taste
Preheat oven to 425. Combine first three ingredients and lay out on 13x9 baking pan. Bake 25 minutes, or until golden brown and tender, stirring occasionally. Sprinkle with sale and serve.
12-ounce package vegan meat crumbles (Boca is Vegan, Morning Star has eggs).
15-ounce can pinto beans
15-ounce can Kidney Beans
One onion, chopped
Several garlic cloves minced
28-ounce can tomatoes dices
15-ounce can Yellow Hominy
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon cinnamon
Jalapeno or chipotle peppers to taste
Saute onion until translucent. Add vegan crumbles and cook 5 to 7 minutes. Add spices, peppers and garlic and saute one more minute. Add tomatoes with juice and hominy and let simmer for 10 minutes. Add beans and allow to simmer an hour before serving.
Garnish with chopped onions, tomatoes and cilantro.
Easy vegetarian beer and cheddar dip
2 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup milk
1/2 cup beer
1 teaspoon Dijon mustard
1/8 tablespoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
3 cups sharp cheddar cheese
Melt butter in a medium pot and whisk in flour. Add milk a little at a time. Add beer, mustard, cayenne, garlic and salt. Stir over heat until thick and bubbling. Melt in cheese and serve hot.
9 cups rice chex or vanilla chex cereal
1 cup milk, semi-sweet, or dark chocolate
1/2 cup smooth, regular peanut butter
1/4 cup butter
1 tsp vanilla extract
1 to 1 1/2 cup powdered sugar
Pour the cereal in a large bowl with plenty of extra space. Melt the chocolate chips, peanut butter and butter in a separate microwaveable bowl, taking care not to burn. Stir and add vanilla extract. When the chocolate-peanut butter mixture is smooth, pour it over the cereal. Stir until all the cereal is coated.
Place the coated cereal in a gallon bag (or two) and add powdered sugar. Shake until coated.
The puppy chow may be stored in the bag or any other airtight container.
24 wonton wrappers
1 pound ground beef, browned, drained
1 package taco seasoning
10-ounces Ro-Tel diced tomatoes and green chilies, or salsa of choice
1 1/2 cups Mexican blend shredded cheese
Heat the oven to 375 degrees. Grease a muffin tin and line each cup with a wonton wrapper. Combine all ingredients but cheese and spoon an equal amount of the mixture onto each wonton wrapper. Top with shredded cheese. Add another wonton wrapper and add more cheese on top as desired.
Bake for 10 to 13 minutes until the cups are warm and the edges are crisp and golden-brown.
Chili Con Queso Dip
1 package Velveeta cheese
1 can diced green chiles and tomatoes
1/2 tsp cumin
1 onion, minced
1 jalapeño, seeded and minced
Cook the onion in butter in a medium pan until browned. Set aside. Slice the Velveeta into 1/2-inch cubes. Add Velveeta to the pan, along with other ingredients except jalapeño. Cook over low heat, stirring occasionally, until melted and creamy. When everything is melted and mixed together, add the jalapeño and stir. Remove from heat. Serve with tortilla chips.