Oven Baked Chili Dogs

Terrible picture, but it's the only one I got in my excitement to enjoy these!

• 8 hot dogs
• 8 hot dog rolls
• 1 can of chili (no beans!)
• 1 medium onion, diced
• Cheddar Cheese
• Mayonnaise
• Mustard
• Hot Dog Relish
• Black Pepper

1. Preheat oven to 350 degrees F.
2. Line inside of hot dog buns with mayonnaise and sweet relish.  I know the mayo sounds gross, but it will keep your buns from getting dry while you bake the hot dogs.
3. Sprinkle some pepper on top of each one.
4. Add a line of mustard down each roll.. 
5. Add your the hot dogs, and place into a 13x9 pan (they should fit perfectly!)
6. Top hot dogs with chili, cheese, and diced onion. 
7. Cover with aluminum foil and bake for 45 minutes.

My review:  These tasted amazing!  We were both skeptical about having to wait 45 minutes for hot dogs for dinner, but they were really yummy.  I think they would be a great thing to make if you are having a lot of people over, even possibly for the super bowl.  Even though I don't like relish or mustard on hot dogs, I loved the flavor of these.  Try them!!

Seafood Mac and Cheese

I don't have a picture of this, but I promise, it is delicious!!


Ingredients 

• 2 cups Velveeta Cheese
• 1/2 cup Milk
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/2 cup chopped red and green peppers
• Any Seafood Desired (I used 1 small can of crabmeat (from the Tuna aisle), 2 steamed tilapia fillets, and 1 packet of precooked salad shrimp)
• 1 box medium pasta shells
• Italian bread crumbs
• 4 tbsp Butter

Directions

1. Combine the cheese, milk, cayenne pepper, paprika, red and green peppers and seafood together in a saucepan on medium heat.  Stir often to keep the cheese from burning.
2. Boil pasta according to the package directions, and drain.
3. Combine pasta and cheese sauce together, and pour into a greased square casserole dish. (you can butter the dish or just use cooking spray).
4. Sprinkle bread crumbs to cover the top.
5. Cut the butter into small slices and evenly place over the top.
6. Bake for 30-35 minutes, until the bread crumbs are crispy and golden brown.

My review:  This is delicious and oh so rich and satifying.  All I did was make my seafood cheese fondue recipe and added pasta and breadcrumbs.  Delicious!!

Baked Zucchini Fries

3 zucchinis (about 1 lb.)
1/4 cup grated Parmesan cheese (the powdery stuff!)
1 packet Shake N Bake Chicken coating mix
2 eggs, beaten


Heat oven to 450 degrees F.
Cut the ends off each zucchini.  Cut crosswise in half and then cut each piece into 1/4 inch matchlike sticks.
Add cheese to coating mix in a ziploc bag and shake to combine.
Add zucchini to the beaten egg in a bowl and toss to coat.
Place 1/4 of the zucchini in the bag with the breading and toss to coat.
Spread onto a baking sheet sprayed with cooking spray.
Repeat with remaining zucchini.
Bake 7 minutes, and then turn.
Bake 7 more minutes.

Serve with ranch dressing, or any other dipping sauce you would like.

My review:  These were delicious. My fiance was a little apprehensive because he loves fried zucchini and was disappointed when he heard I was planning on baking these.  He was pleasantly surprised, and said that these were just as good!  I loved them.  I would like to try them with a different flavor of shake and bake, like the herb one...  Also, some fun dipping sauce.  I think thousand island would be good, or a spicy ranch.  So many possibilities, and this is one of my favorite foods!

Corn Salad

10 ears of corn, shucked
1/2 cup red onion, finely diced
1 cup cherry tomatoes, sliced in half
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/2 cup feta cheese, crumbled
2 tbsp basil leaves, dried
1 tsp garlic powder

Bring a large pot of water to a boil.  When boiling, add 1 tbsp sugar and 1 tbsp vinegar.  Add the 10 ears of corn to the water and bring to a rolling boil.  Cover the pot, remove from heat, and let sit for 10 minutes, covered.  Remove from the pot to cool.  Once cooled, cut the kernels off the cob, cutting close to the cob.

Toss the kernels into a medium bowl with all the other ingredients, and chill for at least 1 hour before serving.  Add additional salt and pepper if you want. 

My review:  This is delicious!  So summery and fun, and pretty!  It tastes amazing.  I actually put mine on top of romaine lettuce as a salad, and it was a delicious lunch.  It's also good for a summer picnic side.

Greek Salad

All week long, I wanted a greek salad!  So when it came time to make dinner Saturday night, I knew I had to have a greek salad as a starter.

1 bag romaine lettuce

1/2 red onion, sliced

1 tomato, diced into large pieces

1/2 cucumber, sliced and then quartered

Feta Cheese, as desired

Black Olives, if desired (you don't see them here because I don't like them!)

Greek Vinaigrette dressing (Gazebo Room Lite is my favorite!  It also makes a great steak marinade...)

Toss all ingredients together in a large bowl and enjoy!  A great summer meal when you add a little bit of chicken!

My review:  Yum!  We paired this with some grilled filet mignon, and baked potato casserole. 

Buffalo Chicken Stuffed Shells

• 24 Pasta Shells, Cooked according to package directions
• 2 chicken breasts, cooked and shredded (or diced)
• 1/3 cup Frank's Red Hot sauce
• 1/4 cup Ranch Dressing or Blue Cheese Dressing
• 1 cup Ricotta Cheese
• 1 egg, beaten
• 1/2 cup Cheddar Cheese
• 1/2 cup Mozzarella Cheese
• 1/2 tsp salt
• Vegetable Oil
• Extra Cheese for sprinkling on top of shells

1. Preheat oven to 400 degrees F.
2. Mix together all ingredients except the pasta and oil in a large bowl.
3. Grease the bottom of an square baking dish (8x8 or 9x9) with vegetable oil (spray works too!)
4. Fill each of the shells with chicken mixture.  Place the shells in the baking dish, seam side up.
5. Sprinkle with extra cheddar and mozzarella cheese.
6. Cover with aluminum foil.
7. Bake for 30 minutes, covered.  Uncover and bake for an additional 5-10 minutes, until browned and bubbly on top.
8. Serve with a big green salad and some extra Red Hot sauce and Ranch/Blue Cheese.  They would also be good as an appetizer!
9. Double the recipe to use a whole box of shells.

My review:  These rocked!  I really liked these.  I think they would make a great appetizer too.  We had them as a meal with a big green salad.  Pretty tasty!  If you like buffalo wings, you will like this new take on them!  Delicious!  They were also incredibly easy and quick to make.  You could make them ahead the night before and just pop them in the oven when you want them.

Hawaiian Quesadillas

4 wheat tortillas, burrito size
2 teaspoons mayo
8 slices thin sliced cooked ham, cut in strips
1 can (8oz) crushed pineapple, drained well
1/2 cup chopped green bell pepper
1/4 cup shredded mozzarella cheese

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	In  nonstick skillet, place tortilla. Spread with half of the mayonnaise. Top with half of the ham, pineapple, bell pepper and cheese. Top with another tortilla.
	Cook over medium heat 2 to 4 minutes, turning once, until lightly browned on each side, and cheese is melted.
	Repeat to make second quesadilla. My review:  I loved this!  It was a nice twist on Hawaiian pizza, and on quesadillas.  Very fun.

Tuscan Marinated Mushroooms

1 (8 oz) package mushrooms, quartered
1/2 cup Kraft Tuscan House Italian Dressing
Parmesan cheese, optional

Wash and cut your mushrooms into quarters.   Place into a skillet
Pour the dressing over top.
Cook on medium heat, sauteing and turning as needed, for about 8-10 minutes.
Sprinkle with Parmesan cheese, if desired.

My review:  I had mushrooms that needed to be used, so I went to my pantry on a hunt for something to cook them in, besides the usual butter or olive oil.  This was amazing.  I plan on making these many many more times.  These would be good served with a steak, on a salad, or with a chicken breast. 

Baked Strips of Fire

 

 1/2 tsp ground red cayenne pepper

1 packet Shake N Bake Extra Crispy coating mix

1 pound boneless, skinless chicken breasts, cut into strips

1/2 cup Frank's Red Hot Sauce

Heat oven to 400 degrees F.

Add pepper and coating mix to shaker bag included with Shake N Bake.

Dip each chicken strip into the hot sauce, and then shake into coating mix until coated.

Spray baking sheet with cooking spray, and place chicken strips in a single layer.

Bake 25 minutes and serve with ranch dressing, celery, and carrot sticks.  They would also be good served on top of a salad or in a wrap.

My review:  These were amazing!  I loved them.  It was a nice healthier substitute for boneless buffalo wings.  They would be great for a Superbowl party!

 

Crab Melt

6 oz can Crab Meat, drained
1/2 cup Grated Sharp Cheddar Cheese
1 stalk celery, diced
1/2 small onion, diced
2 tbsp Light Mayonnaise
2 tbsp Melted Butter or Margarine
1/2 tsp Old Bay seasoning
1 dash Garlic Salt
Pepper to taste
4 English Muffins (try the 100 calorie ones -- they are delicious!)



Preheat oven to 350 degrees.
Split the English Muffins.
Mix the crab meat, cheese, celery, onion, mayonnaise, butter, and garlic salt together in a small bowl.
Spread about 1 tablespoon of mixture onto each muffin.
Bake for 20 minutes, then place under the broiler for 3 minutes.

These can also be prepared and frozen before baking.  Do not top with shredded cheese and freeze, separating layers with wax paper or parchment paper.  Bake for 30 minutes.
 

My review:  This was absolutely scrumptious.  I had something like this in a restaurant once and decided to try my hand at making my own.  I think it would make a good appetizer for parties, too, if you would cut in quarters.  I made this full recipe, and froze the rest to use for quick dinners later.

French Onion Soup

I love French Onion Soup.  When I went to Paris in January, the first thing I wanted to try was real, authentic french onion soup, la soupe de l'oignon gratinée.  Unfortunately, it was the worst french onion soup I've ever had.  For some reason, I don't like it when there's wine included in the mix.  Maybe someday I will try making it with the wine, but until then, there's always Campbell's... or this recipe.  :-)

4 Large Onions, thin sliced
3 cloves Garlic, fine chopped
2 sprigs Fresh Thyme, minced
2 Tbsp Butter
2 Tbsp Flour
2 quarts (8 cups) Beef Broth
Mozzerella, Swiss, or Gruyère Cheese (shredded or sliced)
Toasted Baguette Slices or Croutons

 

Melt the butter on medium heat in a large pot. Add onions, garlic and thyme, and stir.
Cook for 20 minutes or until the onions and garlic are nice and caramelized.  If necessary, add a bit more butter, you don't want the onions to burn, you want them to be nice and brown and gorgeous.
Sprinkle the flour over the onions and cook for 5 minutes until thickened.
Pour in the beef broth and simmer for approximately 10 minutes, stirring occasionally.
Ladle the deliciousness into a bowl, and top with toasted baguette slices or croutons, and lots and lots of cheese!  I like to slice up a baguette, drizzle a cookie sheet with olive oil, place the slices on top, and drizzle with more olive oil.  Then, I sprinkle some garlic salt and fresh ground pepper over the top, and place under the broiler on low for 5 minutes.  Watch them closely, they burn easy!
If you want to take this soup to a party, it is easily doubled, and can be thrown into a crock pot!

My review:  This was so easy to make, and delicious!  I only wish that I had an oven safe bowl, because I would have thrown that sucker under the broiler and made it all browned and gooey, but unfortunately, I've only got my Corelle dishes.  So, anyone out there who loves me, and wants to buy me an oven safe bowl, please put that on my Christmas wish list.  And make this soup, cuz you'll love it!

Mexican Stuffed Shells

24 jumbo pasta shells
1 pound ground beef
2 cups salsa
1 (8oz) can tomato sauce
1/2 yellow onion, diced
1 cup frozen corn
1/2 cup black beans (drained and rinsed)
1 cup mexican cheese blend
Optional Toppings:  black olives, salsa, green onions, sour cream, fresh tomatoes

Cook the pasta shells as directed on package. Drain in a colander and run cool water on them to cool, making them easier for handling, when it's time to fill them.
While your pasta is cooking, brown your ground beef and drain.  Add the 2 cups of salsa, tomato sauce, frozen corn, and black beans, and mix well.
Fill the shells with the beef mixture, and arrange in a baking dish.
Sprinkle cheese over the top of the shells.
Cover with aluminum foil and bake for 30 minutes at 350 degrees F.
Serve with any desired toppings:  my favorites are salsa, sour cream, and fresh tomatoes.

My review:  My mom made these once a couple years ago, and I was hooked on them.  They are delicious! I think they also make a fun appetizer for parties.

Shrimp Quesadillas that would make Bubba proud...

I adapted this recipe a little bit from Pioneer Woman.  I prefer my peppers and onions diced up into small pieces, and to keep my shrimp whole.  But mostly, this recipe came from P-Dub, and it's delicious!

  1 lb. Shrimp (36 count), tailed and deveined
6 tortillas (burrito size)
2 cups Shredded Colby Jack Cheese
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 (8oz) bottle mexican red sauce (taco sauce)
Olive Oil
Cooking Spray
Sour Cream and Salsa for dipping

Pour sauce over shrimp and put aside.
Saute onions and peppers in olive oil on high heat until browned.  Remove from skillet.
Keeping your skillet on high heat, pour the shrimp and sauce into the skillet.  Don't stir often, cooking until the shrimp are opaque.  (you can remove the shrimp here and chop into pieces if you like, otherwise, just turn off the heat, and leave them in the pan.)
Spray another skillet with cooking spray, and heat to medium heat.  place a tortilla in the skillet, layer ingredients on one side, cheese, shrimp, veggies, cheese, and then fold over.  Cook on both sides.
Slice into wedges and serve.
I like to have mine with rice and beans, and dip them in sour cream and salsa.


My review:  I would make this again.  I loved it.  One of those things like fish tacos that you don't think you'll like, but when you try it, it's like hmm, not bad.  It was nice to try something different.  I love seafood, but don't eat it very often.  This was a nice change. 

Cowboy Kisses (Bacon Wrapped Jalapeno Thingies)

Pioneer Woman has seriously NEVER steered me wrong. This recipe is absolutely no exception.

Jalapenos, 2-3 inches in size
Cream Cheese, softened
Bacon, sliced into thirds
Toothpicks for assembly

Preheat your oven to 375 degrees F.
The best part of this recipe is you can make as many as you want. There's no specific amount. So make as many or as few as you like.
Using gloves (unless you have a deathwish for your cuticles and any small nicks on your hands), cut each jalapeno in half. Clear out the seeds and white membranes on the inside.
Smear cream cheese into each jalapeno half.
Wrap the jalapeno with bacon and secure with a toothpick.
P-Dub mentions at this point that you can freeze them here. Which is a FANTASTIC idea. But they looked too good, so I didn't get to that point.
Bake on a pan with a rack (or if you suck like me and don't have one, a cookie sheet wrapped with tin foil worked.) Cook these little beasts for 20-25 minutes.
For the last two minutes, if they don't look brown enough, throw on the broiler and let the bacon sizzle.
You can eat them hot or at room temperature.
They didn't last past burn-your-mouth hot, but then that's us... you could be different.

My review: These were fantastic. I want to eat them as appetizers, meals, and dessert. Yummy! They weren't as spicy as I thought they might be, they were just perfect. And I can't wait to make (and eat!) them again.

Buffalo Wing Dip!

8 oz. package cream cheese (softened)
1/2 cup ranch dressing
1/2 cup Frank's Red Hot (adjust to your preferred spiciness!)
1/2 cup shredded mozzerella
1/2 cup shredded cheddar (optional, i like mine VERY cheesy!)
2 (9.75 oz) cans of chunk chicken breast, drained (or any other cooked chicken)



Preheat your oven to 350 degrees F.
Put the cream cheese in a baking dish and stir until smooth.
Mix in the salad dressing, hot sauce, and cheeses.
Stir in chicken.
Bake for 20 minutes or until heated through.
Serve with tortilla chips, veggies, crackers, triscuits, pretzels, ANYTHING!


OTHER COOKING OPTIONS
MICROWAVE: Prepare as before in a microwavable dish. Microwave uncovered for 5 minutes, stirring halfway.
SLOW COOKER: Prepare as before and place into slow cooker. Heat on high for 1-2 hours or on low for 2-3 hours.


My review: Please make this. If you love hot wings, please do yourself a favor and make this. and eat it. on celery, on carrots, on tortilla chips, or on a spoon all by itself. I like to double the recipe and throw it in the crockpot for covered dish parties. If I don't eat this on Super Bowl Sunday, I shrivel up and die. It's a very sad thing. Enjoy!

Island Layer Dip

Caution: this recipe contains rum. and don't go substituting. I won't have it.

1 pkg. Cream Cheese, divided
1 can (8 oz.) crushed pineapple, drained
1 can (8 oz.) pineapple tidbits, drained
2 cups thawed COOL WHIP divided
2 Tbsp. powdered sugar
1 Tbsp. lime juice
4 tsp. rum (I used Parrot Bay coconut rum, but I think any flavor would be good...)
1/2 cup chopped Macadamia nuts
1/2 cup Coconut, toasted
3 kiwis, chopped
2 or 3 mint leaves

Beat 1/2 of the brick of cream cheese, pineapple and 1 cup Cool Whip until well blended; spread onto bottom of pie plate.
Mix remaining cream cheese, lime juice and powdered sugar and spread over pineapple layer.
Mix the remaining Cool Whip and rum (seriously, don't even think about substituting with rum extract, that's the wimp's way out) and spread over lime layer.
Refrigerate for 1 hr. before serving. Top with nuts, coconut, kiwi, pineapple tidbits, and mint.
Serve with Nilla wafers or Graham crackers. Pretzels are good too.


My review: I had this at a cookout a few weeks ago, and the person graciously shared her recipe with me, but didn't want her name mentioned here. She's shy. So we'll just talk about her creation. It's a jumble of flavors that just go so well together. You'll love it. For real, mon. It's a taste of the Islands.

Update: I made this. and loved it. the above picture is how pretty it turned out! don't you just love it?

Crescent Veggie Pizza

This is frequently served at Pampered Chef parties and I've always loved it, but never tried making it. But that changed when I received this recipe in an e-blast from Pillsbury.

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded or chopped carrot

Heat oven to 375°F.
Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

My review: Yum! and I don't really measure the veggies. I figure the more the better, so just chop like crazy and throw a bunch of healthy stuff on there. Surprisingly, I used low fat cream cheese and sour cream, and noticed absolutely no difference. Delicious appetizer or dish to take to a potluck!

Seafood Fondue

2 cups Velveeta Cheese
1/2 cup Milk (preferably Whole Milk)
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 cup chopped red and green peppers
Lobster, Crab, and Shrimp as desired (can used canned, fresh, or frozen)


Combine all ingredients in a saucepan and heat on low until melted.
Serve in a toasted bread bowl (I prefer a sourdough bread bowl). Cut into a bowl and use the rest for dipped. Put in under the oven broiler to toast with some olive oil. You can also serve in a fondue pot or crock pot. Use toasted bread, crackers, pretzels, veggies, or tortilla chips to dip.


My review: Tastes just like the lobster fondue from Red Lobster. We usually make this to use leftover seafood, like after our New Year's Seafood feast. It's delicious, a hit at parties, and EASY! (to make and enjoy...)