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

White Sandwich Bread

INGREDIENTS:

2 1/2 teaspoons Active Dry Yeast or 1 pkg "highly active"
1 cup lukewarm water
3 cups all purpose flour
1 1/4 teaspoon salt
3 tablespoons sugar
6 tablespoons butter softened
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes

INSTRUCTIONS:

Dissolve the yeast and sugar in the warm water - mix and allow to sit for up to 15 minutes. Add the butter cut into small cubes, add additional ingredients and mix well. I use the dough hook on my kitchenaid stand mixer on setting 1 - once the dough is well mixed, turn to setting 2 and allow to knead for about 5-7 minutes until dough is smooth, may stick a bit in the bottom of the bowl this is okay.

Place the dough in a lightly greased bowl (I spray mine with a canola oil spray) and cover with saran wrap, then place a towel over bowl. Put in your oven and turn on the oven light - this creates a nice small sealed space and the light warms it up enough to allow your dough to raise quickly even if your kitchen is cold (like mine). Allow to raise until doubled in size - this takes about an hour and a half.

Carefully punch the dough down to deflate. Move to a greased 5X9 bread pan, cover again with saran wrap this time spray the wrap with the canola oil too, put back in the oven for another hour to hour and a half. The bread should rise to at least an inch over the top of your pan - maybe a bit more. Take it out and preheat your oven to 350.

Once the oven is heated, remove the saran wrap and place in the center. Will bake for approx 30-35 minutes. When browned on top remove from the oven and allow to cool slightly before turning out onto wire rack to finish cooling. Brush the top with butter if you'd like for a soft and delicious crust.

This bread has a slightly sweet taste, is moist and delicious and keeps well for several days in a sealed bag or container. It's perfect for sandwiches, toast, or just eating plain with butter.

Chewy Toffee Cookies

INGREDIENTS:

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup softened butter or shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 bag Heath Bar Bits (or 8 bars crushed)
1/2 cup mini chocolate chips

INSTRUCTIONS:

Cream butter and sugar until light and fluffy, add eggs, mix well. Sift all dry ingredients together and mix in a bit at a time. Finally add Heath Bar bits and Mini Chocolate Chips. Chill the dough for 30-60 minutes, then drop by teaspoonful onto ungreased cookie sheets and bake at 350 for 10-12 minutes.

Molasses Crinkle Cookies

INGREDIENTS:

3/4 cup butter, melted
1 cup brown sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground ginger
1/2 cup white sugar


INSTRUCTIONS:

In a mixing bowl combine melted margarine, brown sugar and egg and beat until smooth. Add molasses and beat another minute.

Mix together flour, baking soda, salt, and spices, add to the molasses mixture and mix well.

Cover and chill dough at least one hour.

Roll dough into 1" balls and roll them in the white sugar. Place about 2" apart on ungreased baking sheets. Bake for 8-10 minutes at 375 until tops are cracked. Allow to cool on wire racks.

Makes about 3 dozen cookies - these last quite awhile in a sealed container and freeze well.

Laura's Recipe for Fast White Bread

INGREDIENTS

2 cups Warm Water
2 T sugar
2 T butter (or stick margarine)
2 t salt
1 package active dry yeast
5 cups all purpose flour

INSTRUCTIONS

I made mine using my Kitchenaid Stand Mixer with the dough hook, but you can do this all by hand if you have a strong arm to beat the batter!

Pour 2 cups of warm water in your mixing bowl add sugar and salt , cut the butter into small pieces and stir into water until the butter is melted and the sugar and salt are dissolved. Add the yeast and mix well.

Stir in 3 cups of all purpose flour until mixture is smooth then add additional 2 cups of flour a bit at a time until the dough forms a ball and pulls away from the side of the bowl.

At this point you can dump the dough out on a well floured surface and knead for 8-10 minutes OR if you are like me you add flour a few tablespoons at a time and let the dough hook do the work. I dumped it out on the floured surface when the dough was smooth on the surface and no longer sticky to the touch. I kneaded a few more turns by hand - about 2 minutes.

Spray cooking spray in a glass mixing bowl, put the dough in and turn it or just spray some more cooking spray directly on the dough. Cover with saran wrap and a kitchen towel. Put it in your oven (not heated yet) and just turn the light on in the oven. Just that bit of heat coming off the light and the sealed oven will help the dough raise quickly.

After about an hour - or when dough has doubled in size - take the dough back out of the oven and punch it back down, split it in half and put in two loaf pans sprayed well with cooking spray. Cover again with saran wrap and a towel and put back in the oven for approx 45 minutes or until doubled again. Remove from the oven and set aside.

Preheat the oven to 400 degrees. Remove the saran wrap and return uncovered loaf pans to heated oven for 30-35 minutes. Once they are removed from the oven brush with melted butter. After about 5 minutes remove from pan to wire rack to finish cooling.

Attempt to wait until they are cool to cut off the first slice - FAIL miserably at this and eat your still warm slice smothered in real butter.

Enjoy!

For Laura's step by step instructions with photos this link will take you to this post on her blog Love at Home. While you are there be sure to bookmark her site because you will want to go back!

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.

Pumpkin Gooey Butter Cake

My sister-in-law made this cake for Christmas this year - it is a recipe from Paula Deen and you can find it here at The Food Network as well. It is so delicious and tasty that I had to share. The best thing since Pumpkin Pie!

INGREDIENTS

Cake:

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

INSTRUCTIONS

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream or cool whip if you're lazy like me!

Contest Winner - Jules

No one else entered so it's by default but that doesn't matter - Jules email us your contact info so I can get your prize sent!

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!

Thanksgiving is coming - a great time for food AND a contest!

Submit a recipe for your favorite Thanksgiving dish for a chance to win a Baked Apple Pie Petite Jar Candle from Celebrating Home for the smell of fresh baked apple pie without the work!

The Rules:

• Contest will run for 2 weeks and end on Nov 15th
  
• Recipe should follow the theme of the blog - Simple & Tasty
• Recipe should be something that you would serve at Thanksgiving
• Submit your recipe via email (see the link on the right)
• Leave a comment letting us know you entered
• Winner will be chosen at random from all entries
• Good Luck!
  

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.

Chocolate Zucchini Cake

INGREDIENTS:

1/4 c. butter flavor Crisco
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1/2 c. sour milk (sour milk by adding 1/2t vinegar)

2 1/2 c. flour
6 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves

2 c. grated zucchini
1/2 bag mini semi-sweet chocolate chips
3/4 cup milk chocolate chips

INSTRUCTIONS:

Preheat oven to 325.

Cream butter and sugar; add oil, eggs, vanilla, and sour milk. Beat well with mixer. Add dry ingredients to creamed mixture. Beat well. Stir in grated zucchini and chocolate chips.

Put in a greased 9 x 13 inch cake pan. Sprinkle with 3/4 cup milk chocolate chips and more mini chips if desired. Bake at 325 degrees for 40-50 minutes or until done.

Enjoy plain or add a scoop of your favorite ice cream or a dollop of whipped cream!

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.

Cream Puffs with Dark Chocolate Filling

INGREDIENTS:

Puffs:
1/2 cup margarine
1 cup water
1 cup flour
1/4 teaspoon Salt
4 eggs

Pudding:
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk (I used 1-1/2 cups 2% milk and 1-1/2 cups light cream)
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips, coarsely chopped

INSTRUCTIONS:

Puffs:

Preheat oven to 400. Bring water to a boil, melt margarine in boiling water. Once it is melted turn to low heat, add flour and salt and stir vigorously until mixture forms a ball. Remove from heat, beat in eggs one at a time until mixture is smooth after each addition.

Place spoonfuls of batter on ungreased baking sheet, making 12 mounds. Bake at 400 for 45 minutes. Immediately remove from baking sheet to cooling racks to cool.

Pudding:

Combine the cornstarch, sugar and salt in the top part of a double boiler. Slowly whisk in the milk, mix well and use a spatula to scrape the bottom and ensure all dry ingredients are mixed in. Put over the bottom part of the boiler with gently simmering water. If you don't have a double boiler using two sauce pans one slightly smaller that will nest inside works just fine and this is what I did.

Stir frequently scraping the bottom and using the wisk to prevent lumps from forming. After approx 10 minutes the mixture will start to thicken up, when it is thick enough to coat the back of a spoon add the chocolate and stir until it is all melted and the mixture appears dark and smooth.

Remove from heat and pour into a pan to cool - cover with saran wrap placed on the surface of the pudding to prevent a film from forming.

Cool for at least 30 minutes.

When puffs are cool and pudding has cooled it's time to assemble - it's best to only assemble the number you plan to serve as they don't keep well assembled. Cut the top 1/3 off the cream puff, spoon in the filling and then replace the top, sprinkle with powdered sugar or drizzle with melted chocolate or top with whipped cream - lots of choices.

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

Slacker Fudge

This is the easiest, most foolproof fudge recipe I've ever heard of. It's still somewhat sensitive to the humidity level, so it's not a rainy day activity.

INGREDIENTS

7 oz. marshmallow creme
1 1/4c. sugar
2/3c. evaporated milk
1T butter (you can use more- up to 1/4 c.)
1/4 t. salt
1 1/2 c. semisweet chocolate chips
1 1/2 c. milk chocolate chips
1 t. vanilla

INSTRUCTIONS

Line an 8x8 pan with foil. In a large saucepan, combine marshmellow creme, sugar, milk, butter and salt over medium heat. Bring to a boil, cook 5 minutes. Stir constantly. Remove from heat, stir in chocolate until smooth. Add vanilla and any additions (I use mini marshmallows and slivered almonds for rocky road). Pour into pan and chill for 2 hours or until firm.

Chicken Parmesan

INGREDIENTS:

Boneless Skinless Chicken Breasts (1 per person you wish to feed)
Flour for dredging
1-2 eggs
Italian Seasoned Bread Crumbs
Grated Parmesan (or Romano which is what I use)
Mozzarella or Provolone Cheese

Pasta (I prefer angel hair)
Spaghetti Sauce (can make your own or use your favorite jar sauce)

INSTRUCTIONS:

Preheat oven to 350 and use a broiler pan or a baking sheet with a cooling rack on it to cook chicken on. Spray with nonstick spray to prepare.

Place chicken breasts between sheets of saran wrap or put in big plastic bag - pound flat with meat hammer of if you don't have one a rubber mallet from the workshop works well too! ;-) Pound the breasts to about 1/2" thick all over.

Place flour in a bowl big enough to dip chicken into.
Beat eggs with a fork in a bowl big enough to dip chicken into.
Pour 3 parts bread crumbs to 1 part grated Parmesan cheese and mix well with a fork.

One at a time dredge the chicken breasts in flour, then dip in eggs, and then place in bread crumb mixture and coat well on both sides.

Heat a few tablespoons of olive oil in a skillet and brown the chicken pieces on both sides - may need to add more oil between pieces of chicken.

Place the browned crispy chicken on the broiler pan or baking pan with racks and place in the oven. Bake 20-30 minutes until chicken is completely cooked and juices run clear. Then pour a few tablespoons of preheated sauce on top of chicken and cover with mozz or provolone cheese, return to the oven to melt cheese.

While the chicken is baking - heat water and boil your pasta, then heat up your sauce and combine the pasta and sauce so it's ready when the chicken is done - make sure to reserve some sauce for on top of the chicken.