These cute little bite sized corn dogs were always a big hit with my kids when they were younger, and even today as adults if I make these appetizers they are the first things gone!
Corn Dog Bites
Corn Dog Bites!
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2/3 cup milk
1/4 cup butter, melted
1/2 teaspoon chipotle chile pepper powder
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained, patted dry
1 package (7 oz) cooked chorizo sausage links
4 oz chipotle or habañero Cheddar cheese, shredded (1 cup)
Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full.
Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese.
Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.
A great appetizer that combines the light sweetness of sweet potatoes and traditional loaded potato toppings! These would make an AWESOME Thanksgiving appetizer, give them a try and let me know what you think. If you like recipes and want more please feel free to follow me on Facebook. https://www.facebook.com/Natalee.tilley
Loaded Smashed Sweet Potatoes
Loaded Smashed Sweet Potatoes
2 strips thick bacon
3 large sweet potatoes, cut into quarters
1/4 cup olive oil
Salt and pepper
1/2 cup sour cream
4 ounces cheddar cheese, grated
Cook bacon until crispy, either in a skillet or baked in the oven. Once the bacon is crispy, let cool and chop into bits for topping. Set aside.
Preheat oven to 350ºF. Cut off the ends of the sweet potatoes, then cut them into quarters. Pour olive oil on a baking sheet and rub potatoes on both sides to coat. Sprinkle potatoes with salt and pepper.
Bake potato pieces for 25-30 minutes until they are fork tender. Then let cool briefly until you can handle them.
Use a small plate to smash each potato down a bit. Return smashed potatoes to baking sheet.
Bake smashed potatoes a second time for 10 minutes to crisp them up a bit.
Remove potatoes from oven and top with sour cream, shredded cheese, crispy bacon bits, and fresh chives.
1 large white onion
1 1/3 cup flour
1/2 teaspoon salt
1 cup milk
1 1/2 cups Progresso™ panko bread crumbs
1/2 cup grated Parmesan cheese
Oil, for frying
Heat 3 inches of oil over medium high heat to 375ºF.
While the oil is heating, cut the root and tip off the onion and discard. Slice the onion into 1/4 inch thick slices and separate the rings.
Add the flour and salt to a shallow dish and coat each onion ring in the flour. Shake off and set aside.
Once all the onions are coated in flour, beat together the milk and egg and stir into the flour. Whisk until smooth.
Coat the onions in the batter and shake excess off before placing on a cooling rack set over a baking sheet.
Mix together the panko and Parmesan cheese and coat each onion ring in the breadcrumb mixture. Return to the cooling rack.
Drop the onion rings, 3 or 4 at a time depending on the size of your pot, into the oil and cook for 2-3 minutes or until golden brown.
Remove the onion rings from the oil to a paper towel-lined dish for the grease to drain. Repeat with the remaining onion rings until all are cooked.
This is THE BEST Banana Bread recipe ever. My family has been using this one for generations now. It is simple, easy and turns out PERFECT every time! Oh and try it with some Peanut Butter, it is SO YUMMY!!!
The Best Banana Bread
The Best Banana Bread Recipe Ever!
1⁄2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1⁄2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla
Cream together butter and sugar.
Add eggs and crushed bananas.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refrigerated.
This Skinny Cabbage Soup Recipe is a staple in my house. I make this soup at least once a month so I can “reboot” my body. It is a great detox soup that allows your body to shed a few extra pounds, dump some water weight and in general rev up your metabolism.
Skinny Cabbage Soup
Skinny Cabbage Soup Recipe:
1 head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups (or more) chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.
NOTE I add lots of seasoning to this, to make it my own. I also divided it up and in one pot I put in some pre-cooked chicken and the other some pre-cooked pork. I am all about getting that Protein because it is what fuels your body longer.
Toffee Snowballs, just in time for Holiday Baking! I usually start my baking list around the end of September. With so many different cookies and candies to make, I like to work from a list otherwise I would end up making everything I see!! Hope you enjoy this recipe
1 cup real butter, at room temperature
5 tablespoons sugar
2 teaspoons vanilla
1 tablespoon water
1/4 teaspoon salt
2 cups flour
2 cups finely chopped pecans
3 ounces toffee pieces
3 ounces mini chocolate chips
powdered sugar, for rolling cookies
Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.
Courtesy of food.com -photo Marg
YUM! I like to make my own Ranch but otherwise THIS is a delicious salad! I think the sunflower seeds is my favorite part!
`•.¸¸.•´ •*.Feel Free to share this recipe with your friends ¸¸.•*´¯`
Follow Me > https://www.facebook.com/Natalee.tilleyFor more great Stuff everyday!
Broccoli Cauliflower Salad
3 bunches of fresh Broccoli (enough to make a head)
1 head of cauliflower
16 oz hidden valley lite ranch
Colby Jack cheese cubed
Cut the broccoli and cauliflower into pieces, once you have completed with that, make sure you wash them well. Cut up part of a red onion, and cut the colby jack cheese into cubes. After you have washed your vegetables and cut the onion and cheese, place in large bowl all together, add the remainder ingredients (the entire 10 oz bottle of ranch, sunflower seeds, and bacon bites. Sunflower seeds, bacon bites, onion and cheese you, can use any desired amount). After all the ingredients have been added, mix all them together with a large spoon. Place in refrigerator and let chill for an hour then serve.
This is an AMAZZZZZING Recipe, you just have to try it and see!!!
you can also use it with ground beef ) mixed the meatballs pretty standard way….
1 pound ground chicken for the meat, 1 egg, some bread crumbs to hold them together (can used gluten free) and Parmesan cheese. Added some scallions(as you wish) and rolled into meatballs.
Baked them on an oil lined pan for about 20 mins at 400.
Meanwhile, make the sauce-this is where the magic happens!!!
1/4 cup Jack Daniels Whiskey
1/4 cup soy sauce (To make gluten free-use Tamari)
1/4 cup Dijon mustard
1/4 cup scallion
1/4 cup brown sugar, firmly packed
1/2 tsp. salt (or to taste)
1/4 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
Place all in a pot and cook together just a few mins. Add cooked meatballs and stir to coat. Serve topped with scallions and sesame seeds. Drizzle a drop of toasted sesame oil on top before serving.
19 oz cream cheese
1/4 c sugar
1 tsp vanilla
1/2 c granulated sugar
2 Tbsp water
1 Tbsp butter
1/2 c evaporated milk
1 c almond meal
1/2 c slivered almonds
1/4 c sugar
1/4 tsp fine sea salt
1/4 tsp ground cinnamon
1/4 tsp baking soda
1/4 c butter, melted
Pre~heat the oven to 350°
Crush your slivered almonds
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set
Turn oven down to 300°
In a mixing bowl, add cream cheese, vanilla, sugar and eggs
Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust
Bake for 40 minutes
While cakes are cooking, start on the caramel
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
Remove pan from heat~ cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
Spoon about 1 tablespoon caramel over each cheesecake
6 oz. diced ham
1 T. sweet onion
1 T. diced celery
2 T. sweet pickle relish
2 T. mayo
Place the ham in a food processor and pulse just enough to break it down a little. Remove to a bowl and add in remaining ingredients. Stir well to combine and place in the fridge for at least 2 hours before serving. Serve with crackers or as a sandwich.