Delicious Onion Sauce for Hot Dogs

So simple - a friend's mom made this for a BBQ on Saturday and it was delicious!

INGREDIENTS:

Sweet Yellow Onions - Vidalias are good
Butter
Salt & Pepper
Ketchup

INSTRUCTIONS:

Cut the onions into strips about 1-2" long, melt the butter in a frying pan and saute the onions until they are soft and begin to carmelize. Add Ketchup until the entire concoction turns pink. Add salt and pepper to taste.

This stuff tastes FANTASTIC on hot dogs fresh off the grill - or - just eat by the spoonful.

Sorry for no exact measurements - it all depends on how many onions you are working with. But seriously try this it is killer!

Tomato Tortellini Soup

Okay this is not rocket science - no real recipe needed but it is sooooooo delicious!

INGREDIENTS

1 can tomato soup
1 can milk for tomato soup
1 cup cooked cheese tortellini

INSTRUCTIONS

Boil water and cook the toretellini for approx 5 minutes. Then mix the tomato soup and milk and blend well. Stir in the cooked and drained tortellini- cook on low allowing the mixture to simmer for approx 20 minutes.

Enjoy - tomato soup with tortellini is easy to make and delicious - eat with fresh buttered bread or a grilled cheese sandwich or just all by itself. It is my new addiction.

Jalapeno Cornbread

INGREDIENTS

3 cups buttermilk cornbread mix
2-1/2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 cup chopped onion
2 tablespoons sugar
1 cup cream style corn
1/2 cup finely chopped jalapeno peppers
1-1/2 cups Mexican blend cheese, shredded
6 slices bacon, cooked and crumbled
1/4 cup chopped pimiento
1/2 teaspoon garlic powder

INSTRUCTIONS

Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes. This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.

This recipe was submitted by Jules who blogs at The fat chefs love to cook - check out her blog! This is also the only entry to our contest so far - still 2 days to get your entries in!

Sweet Potato Bake

INGREDIENTS:

3 cups cold mashed sweet potatoes (about 6 potatoes)
1 cup sugar
1/2 cup milk
1/4 cup butter softened
3 eggs
1 teaspoon salt
1 teaspoon vanilla

Topping:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup flour
2 tablespoons cold butter

INSTRUCTIONS:

Beat together all ingredients above (except topping) until smooth. Transfer to a greased baking pan. Combine all topping ingredients and cut in butter until crumbly. Sprinkle over potato mixture. Bake uncovered at 325 for 45-55 minutes or until golden brown on top.

This will be a big hit at your thanksgiving dinner - sweet and delicious!

Slammin' Skillet Black Beans

INGREDIENTS:

2 C cooked black beans (or 2 cans)

Two peppers, diced (one red and one green if ya like, for color)

1 Med. onion, diced

1 Small can diced tomatoes & their juice (Or salsa..)

1 diced chipotle pepper in adobo sauce, plus a spoonful of the sauce**

Optional: 1/2 c. corn

**If you can't find chipotle peppers in adobo, just get a can of Ro-Tel Tomatoes with chilis and use those. Be aware that for lightweights ONE chipotle pepper chopped fine is plenty for this recipe but if you want to use a couple, more power to ya.

1 TBSP Chili powder

1 Tsp. cumin

Splash of lime juice (Rose's is okay if you have a big bottle of that because you are a drinker like me. Not that I'm a 'drinker'...not like that. Oh, never mind.)

INSTRUCTIONS:

First: Prepare any kind of rice you like...I put mine in the steamer & then got to work on the beans.

Saute onion until nearly translucent and add peppers, saute until they are soft and smell nice. (I used butter, you can use what you like). Stir in beans, corn, spices, tomatoes, and chipotle peppers and simmer until everything is heated through. Add splash of lime. (I didn't have fresh limes so I used a little Rose's. I don't think it matters; just gives it a little sweetness and zip.)

Serve over rice. I would have added a dollop of sour cream and some cheese but I was 'making do' and it was just as good without it.

Could also be used as a burrito/taco/whatever filling. Could also be used as a rather muscular salsa/nacho topping.

This recipe was submitted by Kimberly of Dispatches from the Northern Outpost.

Delicious Onion Rings...

INGREDIENTS:

3-4 large sweet yellow onions
1 bottle beer (I used Coronoa)
2 cups flour
Salt & Pepper - I sometimes add a bit of garlic powder too
Vegetable Oil - enough to fill the bottom of your pan to about 3/4" or use a deep fryer

INSTRUCTIONS:

Peel the onions and slice them - can be thin or thick sliced your choice, I go for medium sized slices. Break into rings and put in a bag or container - sprinkle with flour and shake them up to coat with flour.

Mix the flour, salt and pepper and any other seasonings you choose to add, then using a whisk mix in the beer and keep whisking until well blended.

Heat your oil - if you have a deep fryer fantastic but if not a deep skillet will work. Heat the oil on Medium High until a drop of the batter dropped in sizzles and floats, if you have a thermometer it is about 350 degrees.

Dip your onions in the batter and turn a few times to coat, then add them to the hot oil a few at a time, turn after a minute or so.

Drain on paper towels, add salt and enjoy!

I sometimes combine ranch dressing with BBQ sauce to make a nice tangy dipping sauce.

Lick The Bowl Guacamole

INGREDIENTS

2 avocados (should yield easily to firm pressure)
1 tomato
1/2 red onion
cilantro
lime juice
salt

INSTRUCTIONS

Cut avocados in half, discard seeds. Use a spoon to scoop the flesh out of the skin. Cut up tomato and red onion. I cut them pretty small, but it's a matter of preference. Add lime juice, salt, cilantro, tomato and onion. Stir till the avocado binds everything.

Yields enough for 2-3 servings

Holiday Stuffing

INGREDIENTS:
1 stick butter
2 1/2 cups boiling water
1/2 lb breakfast sausage or sweet italian sausage browned
2 small apples cored and chopped into small pieces
1 cup raisins
1 cup walnuts chopped
16 oz Pepperidge Farm Herb Seasoned Stuffing

INSTRUCTIONS:
Melt 1 stick of butter into boiling water, add drained and rinsed sausage into water, mix in apples, raisins and walnuts. Stir in the stuffing mix. Add more water if necessary.

To make this lighter - use 3 cups of chicken broth to replace water and butter.

This is enough to stuff a 20lb turkey.

Orange Cranberry Jello Mold

INGREDIENTS

1 can whole cranberries
1 can mandarin oranges
2 boxes orange jello
1 large can crushed pineapple, drained very well
ginger ale
walnuts (optional)

INSTRUCTIONS

Melt cranberries in small pot over low/med heat until wet. Stir in orange jello, one box at a time. Pour into mold. Cool some, add fruit and nuts. Add ginger ale, maybe half a cup, let set in fridge overnight.

Cornbread Dressing

INGREDIENTS

1 pan day old buttermilk cornbread (9x13)
2 T butter
1/2 c. chopped celery
1 small onion, chopped
2 eggs
2 c. chicken broth
2 T (or more) sage
salt and pepper

INSTRUCTIONS

Preheat oven to 350 degrees. Crumble cornbread into greased 9x13" pan. Saute onions and celery in butter till soft. (I sometimes use extra butter.) Mix all and bake 30 minutes.

Mushrooms Berkeley

INGREDIENTS:

1 1/2 lbs of mushrooms
2 medium or 1 large bell pepper (red or green or whatever color you like is fine)
1 small onion
Butter or oil for sauteeing (your choice...doesn't really matter)

Sauce ingredients:
2 cups dry red wine
1/2 cup brown sugar (a little less is actually fine)
2 Tablespoons Dijon Mustard
2 Tablespoons Worchestershire Sauce
Fresh ground pepper

INSTRUCTIONS:

Whisk together the sauce ingredients and set aside.

Dice onion and green pepper and saute in a deep frying pan. Slice mushrooms (unless they are already quite small) and add to pan, cover briefly if you like to cook faster, but saute until the mushrooms are nearly done. Pour the sauce over the vegetables, stir, and turn to low. Let them simmer until the sauce reduces slightly and you find yourself picking mushrooms out of the pan and eating them when no one is looking. It all gets very dark and evil looking but smells wonderful. Great accompaniment for steak, I have also added cooked chicken and served it over rice. The sauce makes a good marinate for flank steak as well.

Submitted by: Shieldmaiden96

Vegetable Casserole

INGREDIENTS:
1 package of frozen mixed vegetables (broccoli, carrots, cauliflower, etc.)
1 can water chestnuts, drained
1 large onion, chopped
1 cup mayo
3 cups grated cheddar cheese
1 stick of butter
2 cups stuffing mix (real stuffing mix not Stove Top)

INSTRUCTIONS:
Mix together vegetables, water chestnuts, onion, mayo and cheddar cheese. Place in a greased casserole dish.

Melt butter and toss with 2 cups of stuffing mix and cover the top of the casserole the buttered stuffing.

Bake at 350 until hot and bubbly approx 35 - 45 minutes - will depend on the depth of the casserole dish you use.

Mom's Holiday Jello

A tradition in my family - no holiday is complete without this tasty sweet jello salad! Don't let it fool you - it's doesn't resemble "jello" at all! It takes at least a day to create this - the first layer needs to completely set before you make and pour the 2nd layer so it's a two step process.

INGREDIENTS:
1 small package of raspberry jello
1 small package of lemon jello
1 can of cherry pie filling
1 8oz package of cream cheese
1/2 cup of Mayo
1/2 8oz tub of cool whip
1 can of crushed pineapple - undrained
1/2 package of mini-marshmallows
Finely chopped walnuts
2 cups of boiling water

INSTRUCTIONS:
1st step: Dissolve 1 pkg raspberry jello in 1 cup of boiling water. Stir in 1 can cherry pie filling. Pour into a large clear glass bowl, cover with saran wrap and refrigerate until set.

2nd step: Dissolve 1 pkg lemon jello in 1 cup of boiling water. Add 1 package of cream cheese and beat with electric mixer until well blended. Add 1 cup of mayo and the cool whip. Stir in the undrained pineapple and the 1/2 bag of mini marshmallows. Pour this layer over the chilled fist layer and sprinkle with the finely chopped nuts and chill until set.

Tips - I make the 1st layer before work and the 2nd layer when I get home to use the 2nd day. If you pour the 2nd layer before the first one is fully set it will ruin the layered look of the salad.

To make this low fat and low calorie make the following modifications:
- use sugar free jello for both layers
- use light cherry pie filling
- use neufatel cheese instead of cream cheese or use light cream cheese
- use light mayo
- use light cool-whip
These modifications really don't affect the flavor (unless you are sensitive to artificial sweeteners) and really lighten the recipe.

Basic Mac & Cheese

This is a building block recipe, in that it's very plain and serves mainly to give you a platform to customize the dish to your own taste.

INGREDIENTS:

16 oz. macaroni noodles
(2 or 3) 5 oz. cans evaporated milk
3 T butter
1/4 c flour
4 oz. Velveeta
3 oz. mozzarella (shredded)
6 oz. sharp cheddar (shredded)

INSTRUCTIONS:

Cook macaroni to al dente, drain. Melt butter over medium heat, stir in flour to make roux. Stir in condensed milk and Velveeta. Add three quarters of the shredded cheese, handfuls at a time, stirring well after each addition. Pour drained macaroni into a greased baking pan, and pour cheese sauce over the noodles, turning a few times to coat. Top with remaining cheese. Bake at 350 for 30 minutes.

Parmesan Potatoes

INGREDIENTS:
6 Potatoes
1/4 cup flour
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/3 cup butter or margarine

INSTRUCTIONS:
Peel potatoes and cut into quarters or 1" wedges.

Combine flour, cheese and salt in a plastic bag. Moisten potatoes and shake in bag until covered.

Melt butter in a 9x13 pan, place potatoes in single layer. Bake at 350 for 1/2 hour. Turn potatoes and continue baking for another 1/2 hour.