Corn Dog Bites with Spicy Honey Mustard

This is the 2nd recipe from Sandra Lee of Food Network fame! This recipe is being published for the first time right here on 2 Hot Dishes - check back for more recipes soon!

INGREDIENTS:

3 cups Wesson® Canola Oil
½ cup Gulden’s® Honey Mustard
1 tablespoon hot sauce
¼ teaspoon ground red pepper
1 box (8.5 ounces) corn muffin mix
1 teaspoon garlic powder
1 teaspoon paprika
1/3 cup milk
1 package (12 ounces) Hebrew National® Cocktail Franks
¼ cup flour


INSTRUCTIONS:

Heat the oil in a pot over medium-high heat to 350 degrees F.

In a small bowl, whisk together the mustard, hot sauce and pepper. Set aside.

In a large bowl combine corn muffin mix, garlic powder, paprika and mix according to package directions, adding an 1/3 cup milk to thin the batter slightly.

Lightly dust the franks with flour. Working in batches, place the franks into the corn muffin batter. Remove the coated franks from the batter and carefully place into the hot oil. *(see Cook’s Tips)

Fry until golden brown about 4 minutes. Remove from the oil with a slotted spoon and drain on a baking sheet lined with paper towels.

Repeat with remaining franks and batter. Hold cooked corn dog bites in a 250 degree F oven until ready to serve. Serve with toothpicks and spicy honey mustard on the side.

Cook’s Tips:
*To keep things tidy, set up two stations, one for flour and the other for batter. Keep one hand for dry ingredients and one for wet, or use tongs to remove franks from the batter and place into the oil.

Yield: 6 servings (about 5 franks each)
Hands on Time: 35 minutes
Total Time: 35 minutes

Sloppy Joe Taquitos

Just in time for Cinco de Mayo - 2 Hot Dishes has been asked to publish some never before published recipes from Sandra Lee of Food Network fame!

The first one is Sloppy Joe Taquitos and we thought it was perfect for today - I haven't tried it yet but have all the ingredients on hand and LOVE taquito's so am whipping up a batch tonight!

Look for new recipes from Sandra Lee about once a week!

INGREDIENTS:

PAM® Original No-Stick Cooking Spray
1 pound lean ground beef
1 can (15.5 ounces) Manwich® Original Sloppy Joe Sauce
1 can (10 ounces) Rotel® Diced Tomatoes with Green Chiles, drained, divided
1 cup shredded Cheddar cheese, divided
12 corn tortillas
1 cup sour cream

INSTRUCTIONS:

Spray large skillet with cooking spray and heat over medium-high heat until hot. Add ground beef and cook 7 minutes or until beef is no longer pink. Drain fat. Add sloppy joe sauce and half the tomatoes; cook until thickened about 5 minutes. Remove from heat and let cool to room temperature, about five minutes. Mix in ¾ cup cheese.

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.

Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 3 tablespoons of the sloppy joe mixture on the lower third of a corn tortilla. Roll the tortilla up and place seam side down onto the prepared baking sheet. Repeat with remaining tortillas and sloppy joe mixture. Top with remaining cheese and bake in oven for 20 minutes or until crispy.

In a small bowl combine the sour cream and remaining tomatoes. Serve as dipping sauce with taquitos.

Yield: 6 servings (2 taquitos each)
Hands On Time: 12 minutes
Total Time: 32 minutes

Chile Con Queso

INGREDIENTS:

1lb ground beef - browned and crumbled into small pieces
1 package chili seasoning (I use McCormick's HOT)
2 cups mild cheddar cheese shredded
2 cups cubed Velveeta cheese
3-4 cups milk
1 cup salsa (I use PACE Triple Pepper Salsa)

Chips - I like SCOOPS!


INSTRUCTIONS:

Brown the beef and drain (rinse to remove excess fat) and then add the chili seasoning and set aside. In a large sauce pan put 3 cups of milk and add the cheeses, stir constantly over medium heat until cheese is melted. If the mixture is too thick add more milk a bit at a time stirring until well blended and continue until desired consistency is reached. Mix in ground beef and the cup of salsa and blend well until smooth.

Serve with chips.

Easy and Tasty Enchiladas

INGREDIENTS:

1lb Ground Beef Browned
1 small onion chopped
1 can black olives chopped
1 pkg Taco Seasoning
3 cans of Enchilada Sauce
8 large Burrito Tortilla Shells
1 large package of Mexican or Taco Cheese shredded


INSTRUCTIONS:

Brown the beef, add the chopped onion and olives, mix in the Taco Seasoning and water - simmer 5-10 minutes until the liquid cooks off.

In a large deep frying pan warm up all three cans of enchilada sauce. Spray a 9x13 pan with Pam or other cooking spray to grease. Dip tortillas one at a time in the warm enchilada sauce so both sides are covered - move to pan and fill with meat mixture and sprinkle with cheese - roll up and put fold side down in the pan. Do this with the remaining tortillas, once all 8 are filled and rolled up pour remaining sauce over the top and cover with the rest of the cheese.

Bake at 350 degrees for approx 30-35 minutes. Cut in pieces and serve with shredded lettuce, sour cream, chopped tomatoes and/or salsa.

Stuffed Peppers

INGREDIENTS:
2 large green peppers
1lb lean ground beef (93/7)
1 package of meatloaf seasoning
1 egg
1 cup quick cook rice
1/2 cup bread crumbs
2 cans tomato soup
Tomato Paste

INSTRUCTIONS:
Place the raw ground beef in a bowl, break apart, add egg & seasoning packet - mix together. Add rice and bread crumbs and mix in.

Cut the peppers in 1/2 and clean out the seeds. If the stems are still intact cut or remove so the pepper 1/2 will sit up like a cup. Rinse out the peppers and pat dry with a paper towel.

Fill the pepper halves with the meat mixture and then spread a layer of tomato paste over the top of the meat. Put the 4 halves into a large crock pot. In another bowl mix 1-1/2 cans of tomato soup with 2-3 cans of water, mix in about two spoons of tomato paste and wisk together. Pour this over the peppers - it will not completely cover them.

Allow them to cook in the crock pot on low for 6-8 hours.

When ready to serve scoop out about 1 cup of the sauce from the crock pot and mix with the remaining 1/2 can of soup and wisk together, heat thoroughly to use as a sauce to pour over the meat.

Serve with rice or potatoes and a green vegetable.

Beef Burgundy

This recipe is one of my all time favorites. It takes very little time and effort, but it tastes incredible.

INGREDIENTS:

8 oz. egg noodles
1 lb. beef stew meat
1 medium onion
2 cans golden mushroom soup
1/2 to 1 c. Burgundy wine
2 T butter
12 oz. mushrooms
salt
pepper
garlic powder

INSTRUCTIONS:

Saute beef (should be cubed) and onions in butter. Season meat with salt, pepper and garlic powder. When meat is just slightly browned, add mushrooms, one can of soup and half a cup of wine. Add more soup and wine alternately until desired taste and texture is reached. Simmer roughly 20 minutes, until beef is cooked and sauce has thickened. Serve over egg noodles.

Meaty Chili

INGREDIENTS:
1lb of extra lean ground beef (I like 93/7)
1 extra large can of crushed tomatoes
1 jar of chunky salsa
1 cup of hot water
2 packages of McCormick Chili Seasoning (I use 1 hot and 1 medium)
1 can of kidney beans drained & rinsed (optional)
Shredded Mexican Cheese for topping

INSTRUCTIONS:
Brown the ground beef, drain (and rinse to get off extra fat if you like). In a large pot combine the crushed tomatoes, the salsa, the seasoning packages and the hot water. Stir until well mixed, then add the beans and the drained ground beef.

Heat over medium high until boiling, reduce heat to low and allow to simmer for 30 minutes. Sprinkle about 1/4 of shredded cheese on top of each serving . Serve with a loaf of crusty bread and a nice cold glass of milk.