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Mini Corn Dogs

March 26th, 2010 Chris

Ingredients:

  • 1 quart oil for deep frying
  • 1 cup all-purpose flour
  • 2/3 cup yellow cornmeal
  • 1/4 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons bacon drippings
  • 1 egg, beaten
  • 1 1/4 cups buttermilk
  • 1/2 teaspoon baking soda
  • 2 pounds hot dogs

Heat oil in a deep fryer to 365 degrees F (185 degrees C).

In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
Pat the hot dogs dry with paper towels and cut each one in half. Roll them in flour (just a light covering) so that the batter will stick. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels.  Enjoy!

Popularity: 2% [?]

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Crockpot Shredded Beef

March 22nd, 2010 Chris

This recipe is great for sandwiches, tacos, enchiladas, and burritos.

Ingredients:

  • 2 lb. fresh beef brisket
  • 1 Tbsp. olive oil
  • 10 oz. can condensed beef broth
  • 2 cloves garlic, minced
  • 1 onion, chopped, if desired
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Trim excess fat from beef. Heat oil in 10″ skillet over medium heat. Cook beef for 10 minutes, turning frequently, to brown all sides.  Place beef in crockpot and pour remaining ingredients over beef.  Cook on low 8-10 hours, until beef is tender.  Remove beef from crockpot and shred.  Skim fat from juices in crockpot, and add beef. Keep on low setting until ready to serve, and while serving too.

Variation: Replace beef broth with a cup of water and a bottle of Italian salad dressing.  This gives the beef a little extra zing which is especially nice when using as a sandwich filling.

Popularity: 3% [?]

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Banana Bites

March 15th, 2010 Carolee

Saw these on “5 Ingredient Fix” and think they are a great snack for kids and grown-ups!

1/4 c. creamy peanut butter
4 ounces semisweet chocolate, chopped
1 1/2 c. dried banana chips

Put peanut butter and chocolate in a heatproof bowl and set over a pan of barely simmering water, being sure the bowl does not touch the water. Heat until just melted; stir until very smooth. Allow to cool to room temperature; it will thicken.

Transfer the chocolate mixture to a quart-sized resealable plastic bag and snip one corner with scissors to create a piping bag. Squeeze about 1/2 tsp. of the chocolate mixture onto a banana chip and top with a second chip.  OR,  I’m sure you could just scoop out a little chocolate with a knife and place it on a banana chip.  :)

Continue making banana bites until chocolate is used.

Let the chocolate set completely at room temperature. Can be stored, covered, at room temperature or refrigerated.

Popularity: 2% [?]

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Two-Mustard Chicken

March 11th, 2010 Carolee

Ingredients:

  • 1/4 c. Dijon mustard
  • 2 T. coarse-grained mustard
  • 2 T. honey
  • 4  skinless chicken breasts (about 1 1/4 lbs) with bone in, for the flavor!

Heat oven to 375 degrees. Spray a 9×13 pan with cooking spray.  In a small bowl, mix mustards and honey; spread on both sides of chicken.  Place chicken in pan. Bake 35-40  minutes, or until juices run clear when you cut into the thickest part of the breast.

Yummy!

Popularity: 2% [?]

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Peanut Butter and Banana Wraps

March 11th, 2010 Carolee

This is a great breakfast, lunch or snack.

Ingredients:

  • 1/2 c. creamy peanut butter
  • 4 whole wheat four tortillas (8-10 inch)
  • 1/4 c. honey (or less, if this makes the wrap too sweet)
  • 2 small bananas, sliced
  • 1/4 c. miniature semisweet chocolate chips OR raisins

Warm each tortillas in a skillet for just a few seconds.   Spread 2 T. of the peanut butter evenly over each tortilla.   Drizzle 1 T. of honey over each tortilla.  Top with banana slices and chocolate chips or raisins.    Roll up the tortillas and secure with toothpicks.  Very filling and yummy!

Popularity: 2% [?]

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