Corn dog muffins

This is lunch for today. I got this recipe from a Relief Society meeting. They showed a bunch of camping type recipes that kids could help with. These were really good and everyone seemed to like them!! So I figured I'd give them a shot today. The boys have a friend over and so I whipped these little gems up!

Corn Dog Mini Muffins

1 pkg golden corn muffin mix
1/3 C +1tbsp milk
cooked hot dogs

Mix corn dog mix as directed on package.
Once the hot dogs are cooked, cut into thirds (I ended up cutting my last one into quarters).
Preheat oven to 400 degrees.
Using a mini muffin pan spray and then put a coating of flour in each of the holes.
Fill each hole about 1/3 full. Place a hot dog piece vertically in each muffin.
Bake 10 minutes or until golden brown. Let cool slightly before removing from pan or they'll break apart.

Enjoy!!!!!

Funeral Potates

I had honestly never heard of funeral potatoes until we moved to Utah. Apparently this dish is something people take for the meal after a funeral (hince the name). If you've heard of it and you don't live in UT, well then you get out more than I do! :) But after living in Ut for 4 years I'd never even tried them, much less tried to make them. So I figured now was a good time to try it. I'm ssssooo glad that I did. This is a really good meal. Most traditional versions of this meal do not include the meat or the veggies. I wanted to add some substance to it and make it the main dish. The pepperoni for us was a big hit, but you could absolutely change it for whatever your family likes. Isn't that what this recipe thing is all about anyway? Make how you like it. We loved it and plan on making it again in the near future!!!


Funeral Potatoes

6 c. frozen grated potatoes (I used a mixture of fresh cut potatoes and frozen ones)
½ c. margarine
2 cans cream of chicken soup
1 pkg turkey pepperoni
1/2 bag frozen peas
1 ½ c grated cheddar cheese
¼ c very finely chopped onion
2 c sour cream
¾ c corn flakes
¼ c melted butter

Mix ingredients in bowl and transfer to a casserole dish. I placed everything in the bowl except pepperoni and then placed half the mixture into dish, topped with pepperoni and then topped off with rest of mixture.
Mix cornflakes/crakers and melted butter, sprinkle over top.
Bake, covered with foil @ 350 for 45 min, uncovering last 15 min. (i cooked mine for 40 minutes covered and then 15 covered-ovens will vary, so just keep and eye on it)

absence

i wanted to apologize for my absence lately. morning sickness has taken a big hold on me and i'm not doing much cooking. because of this pregnancy i'm now completely lactose intolerant and it's horrible because one of my favorite foods is cheese. i'm looking forward to not being sick anymore!

so please bear with me as I hope to soon have some more recipes for ya!!!
thanks!!

BBQ Pork Ribs

This was going to be my Mother's Day meal, but after munching all day no one was hungry when it was time for dinner so we made this last night. It was really good!!! It takes some time so be prepared!!

BBQ Pork Ribs (could use beef ribs as well)
however many ribs needed to feed your family
lawry's bbq dry rub mix (or your favorite rub mix)
favorite bbq sauce (we used a mesquite flavor)

If ribs have been in the freezer thaw the day before in refrigerator completely. The morning you plan to cook these, lay out ribs on sheet pan lined with foil. Remove excess fat from meat. Use as much of the rub as you like and make sure the meat side is well coated with the rub. I did not use any oil to stick the rub to the meat but you certainly can. Let the ribs marinate all day.
Once ready to cook, preheat oven to 375 degrees. Put pan topped with foil in the oven for 1-1/2 hours or until done through. Once out of the oven slather with the bbq sauce and let sit for about 15 minutes.
Eat and enjoy!!!


These were really good!!! I hope you enjoy them as well!!

Breakfast Burritos for Freezing

Happy Mother's Day!! I hope each of the mom's out there had a great day!!!


Here's a recipe that might make your life a little easier!!!

Freezer Breakfast Burritos
1 pound breakfast sausage
8 eggs
2 cups shredded cheddar cheese
12 flour burrito sized tortillas

Brown the sausage slightly and add eggs. Scramble eggs and finish cooking sausage through. Once cooked it's time to assemble the burritos. Place about 1/4C of filling into middle of burrito. Top with cheese. Fold, making sure you bring in sides so none of the filling leaks out. Once folded wrap in aluminum foil. Once all are assembled, place in ziploc baggie labeled with warming directions.

Thaw completely. Preheat oven to 350 and reheat for about 45 min or microwave 1 minute per burrito.

These were really good!! They are perfect for dinner with a salad and chips or just as a snack. Make a ton of them and just keep them in the freezer for whenever you need a quick lunch or snack!!

Happy Eating! Enjoy!!

Taco Empanadas

I saw this originally on Down Home with The Neely's on Food Network. I remembered that I had some taco meat in the freezer and viola! Dinner in a pinch! I'm including only the empanada part, you can use whatever meat mixture you'd like best. I left out the corn kernels from mine and they were still really good! I even had enough to freeze for snacks later!


Cornbread Dough:

* 1 cup all-purpose flour
* 3 cups fine cornmeal
* 1 teaspoon baking powder
* 2 teaspoons kosher salt
* 2 tablespoons sugar
* 1 cup cold butter, cut in small cubes
* 2 eggs
* 2 tablespoons warm water
* 2 tablespoons lemon juice
* 2 tablespoons whole milk
* 1 tablespoons dehydrated lemon peel
* 1 cup roughly chopped corn kernels
* Water, for sealing
* Special equipment: 5-inch round cookie cutter

Preheat oven to 400 degrees F.

In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.

Fill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.

Banana Cinnamon Cream Cake

So I know that I'm way behind in posting from Easter. I have no excuse....just been busy and haven't really thought about it. So for the big dinner we really didn't do much out of the ordinary. I made roast chicken and homemade mac n cheese. Chicken was on sale at the store last week and so I went with what was on sale rather than what tradition dictates for Easter dinner (we usually have ham). But I did branch out and made a super yum, banana cream cake. Here is the recipe

Banana Cinnamon Cream Cake
35 nilla wafers, divided
2 C cold milk
1 tub cool whip
2 tbsp melted butter
2 large or 4 medium bananas, sliced
2 pkg vanilla instant pudding
2 tbsp cinnamon (more or less depending on how you like it)

Crush 21 (give or take) wafers and mix with butter. Press crumb mixture onto bottom of round baking dish (9in) Stand remaining wafers vertically around the edge of pan.

Beat the pudding, cinnamon and milk in a large bowl with a whisk for 2 minutes. Stir in whipped topping. Spread half mixture over crust, cover with layers of bananas and remaining pudding mixture. Top with a few extra wafers crushed. refrigerate for at least 3 hours.


I dove into into this like a swimming pool! Soooooo good!! The cinnamon really gives it a great flavor and jazzes up the vanilla pudding! I hope you enjoy!!!