Paddy's Chili Dogs

Chili dogs

These are the best chili dogs. They are great on a Saturday afternoon.
Ingredients:

Hot dogs

Hot dog buns

Skyline chili (previous entire )

Shredded cheddar cheese

Onions chopped

Yellow Mustard

Hot Sauce (I like skyline hot sauce)

Directions:

 Cook hot dogs in a skillet or microwave. Then place little cheese in the bottom of the bun( so the bun does not fall apart). Then place  the hot dog in the bun, onion, chili, mustard, cheese. Top with hot sauce. Enjoy! (Note that you can use can skyline chili if you didn't make the chili in previous blog!)

Cheerful Morning Apple Coffee Cake

Cheerful Morning Apple Coffee Cake

Our family loves this for the weekend morning!

 Ingredients:

Dough:

2/3 cup sugar

1 egg

¼ cup margarine

½ cup milk

11/2 cups flour

2 tsp baking powder

½ tsp salt

Streusel mixture:

½ cup brown sugar

2tbsp flour

2 tbsp melted butter

 2 tsp cinnamon

 ½ tsp nutmeg

Thin Apples slices

Directions:

Preheat oven to 375°

 Mix together 2/3 cups sugar, 1/4  cup margarine and 1 egg. Sir in ½ cup milk, then 1 ½ flour, 2 tsp baking powder, ½ tsp salt. Mixes well.

For the streusel mixture,  mix together ½ cup packed brown sugar, 2 tbsp flour , 2 tbsp melted butter, 2 tsp cinnamon, and ½ tsp nutmeg. Mix well.

Then spread half of the dough in a 9x9 inch pan (sprayed with Pam). Cover with apple slices and streusel mixture top with remaining dough and bake for 25 to 35 minutes or until done. Enjoy!

Green Beans

These are green beans with style!

Ingredients:

2 cans of French style green beans

1 ½ tbsp soy sauce

1 ½ tbsp dehydrated onions

1 tsp garlic salt

1 tbsp bacon grease

Combine all in ingredient and cook in sauce pot on medium for 20 or so minutes. Stir occasionally. Enjoy!

Baked Potato

Baked potato
This goes great with a nice steak!

8 Baking potato
Paula Deen seasoning salt
¼ Olive oil
Foil

Preheat oven to 400°
Wash the baking potato under cold water. Pour olive oil into a bowl about ¼ cup, roll the potato in the oil until completely coated. Then place the potato on a piece of foil, season both sides of the potato with Paula Deen seasoning. Then wrap the potato in foil. Bake for 1 hour. Top with butter, sour cream and cheese. Enjoy!

Corn in foil Grill Style

Corn on the Grill

Ingredients:

8 Corn on the cob
Salted butter stick
Fresh ground pepper
Kosher salt
Foil
Preheat grill.
Husk the corn and remove all the silk.
Wash the ear of corn well.
Rub butter on all sides of the corn place corn on a piece of foil.
Season corn with salt and pepper, then roll corn up in foil, twist each end well
Cook at 400 on top self for 10 minute. Then turn and continue cooking for 10 more minutes
Remove from grill and Enjoy!

Beef Skewers

Marinated Beef and Veggie Skewers

Makes 6-8 skewers

You will need:

2 tbsp olive oil, plus more for drizzling

1 tsp Worcestershire

1 tsp steak seasoning

5 cloves garlic chopped

1 1/2 pound petite top sirloin, cut into 1 inch pieces

1 green bell pepper, cut into wedges

1 red bell pepper, cut into wedges

1 orange bell pepper, cut into wedges

1 red onion, cut into wedges

 Pineapple slices

Directions:

In a bag combine steak, olive oil, Worcestershire, steak seasoning, chopped garlic.

Shake to coat meat. Refrigerate for at least 1 hr.

Preheat outdoor grill on high.

Alternate meat and veggies on skewers. Once all skewers are made, drizzle with olive oil. Cook skewers on high for 4-5 minutes, turning twice. Reduce heat and cook on low for another 4-5 minutes or until meat is done. Remove from grill. Serve. Enjoy!

Skyline Chili

Skyline Chili over Spaghetti

I love to make this because it can be frozen and it will keep for months. So those nights you don't feel like making dinner you pop this in the micowave, with in minutes of defrosting you can make chili spaghetti or chili dogs!

Ingredients:
2 ½ pound ground beef
2 ½ cups onion, chopped
5 garlic cloves, minced
4 ½ Tbsp chili powder
4 Tsp allspice
2 or 2 ½ tsp cinnamon
2 tsp salt
2 tsp red pepper (cayenne)
1 tsp cloves ground
1 tsp cumin ground
1 ½ tbsp unsweetened chocolate chips
4 15 oz can tomato sauce
4 tbsp Worcestershine sauce
4 tbsp cider vinegar
9 cups water
Thin spaghetti
Toppings:
Oyster Crackers
½ cup onion chopped for topping
Shredded Cheddar cheese
Hot sauce (I used skyline hot sauce)
Mustard (optional)

Directions:
In a large sauce pot combine all ingredients and bring to a boil. Once boiling reduce heat to low and simmer 4-5 hours uncovered. Stir frequently.
Once the chili has cooked for 5 hours, cook spaghetti according to package directions and transfer onto individual serving bowl.
Then ladle chili over spaghetti and serve with toppings of your choice. Serve oyster crackers on the side. Enjoy!

LITTLE ITALY SANDWICH

LITTLE ITALY SANDWICH

Ingredient:
Sweet Cappicola,  
Salami,
Pepperoni,
Provolone,
2 sliced pepperoncini peppers
Crisp Lettuce,
 Tomato
 Sprinkled with red wine vinegar
 Mayo
Red Onion
Pinch Salt & Pepper
 Served on Hoagie Bun


Directions:
In small bowl combine mayo, vinegar, pinch salt and pepper. Spread mixture on bread evenly. Arrange lettuce on bottom half of bun. Top with sweet cappicola, pepperoni, salami, provolone, sliced tomato, sliced red onion, and slices peppers . Cut and serve with pickle slice. Enjoy!

S'mores Cookies

S'mores Cookies
adapted from Make and Bake

These are one of the best cookies I have ever eaten!

1 3/4 cups all purpose flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 cup  unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar (not) light
2 tsp vanilla extract
2 eggs
2 cups mini chocolate chips
1 cups marshmallows, mini
3 Hershey bars, chopped
Glass milk
Preheat oven to 375 degrees

 With an  mixer, mix together the butter and sugars until light and combined

 Mix in eggs and vanilla to butter mixture until combined

 In a large bowl, whisk together graham crackers, flour, salt, and baking soda

 Add the flour mixture to the butter mixture and mix well

 Stir in the chocolate chips

 Use 2 tablespoons to making a around shape of dough onto cookie sheets
 Bake for 7 minutes and remove from oven. Push a few marshmallows and pieces of chocolate( Hershey side facing up) into each cookie and return to the oven to bake for 3-4 more minutes.
 Cool cookies on a wire rack. Pour yourself a glass of milk and enjoy!

 Recipe  makes about 2 dozen cookies

Chicken Parmesan

Chicken Parmesan

8 boneless, skinless chicken breast halves (4-6 oz each)
1 tsp salt
1 tsp black pepper
3egg whites, lightly beaten
1 cup  panko crumbs

1 cup plain bread crumbs
4 Tbsp grated Parmesan
1 Tbsp dried Italian seasoning
2 Tbsp olive oil
Jar of you favorite spaghetti sauce
8 oz fresh mozzarella
Fresh basil leaves optional

Preheat the broiler to low. Cover the chicken breasts with parchment paper  and, using a meat mallet or a heavy-bottomed pan, pound the chicken to 1/4'' thick. Season with the salt and pepper.

Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan, and Italian seasoning on a large bowl.

 Dip each breast into the egg whites to coat both sides and then into the crumb mixture, patting the crumbs so they fully cover the chicken.

 Heat the oil in a large skillet over medium heat. Cook the chicken for 3 to 4 minutes on the first side before turning. The crust should be browned and crunchy.Cook for another 2 to 3 minutes, then transfer the chicken to a baking dish.

 Spoon the tomato sauce over the chicken pieces, then top with the fresh mozzarella cheese and place underneath the broiler for 3 to 4 minutes or until the cheese is bubbling. Serve with spaghetti and garnished with basil.

Roasted Asparagus with Balsamic Soy Browned Butter

Roasted Asparagus with Balsamic Soy Browned Butter

serves 6
Ingredient:

2 pounds asparagus spears, trimmed
olive oil

1/4 teaspoon salt
1/8 teaspoon pepper
4 tablespoon butter
2 1/2 teaspoons low-sodium soy sauce
1 1/2 teaspoon balsamic vinegar
6 clove of garlic minced

Preheat oven to 400F. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper.Sprinkle 4 clove minced garlic on top.  Bake for 15 minutes or until tender.

Melt butter and garlic in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat.then cook for 2 more minutes.Enjoy!

Spicy Chicken Sandwich

Spicy Chicken Sandwich


6 -8 cups vegetable oil

1/3 cup frank's original red hot pepper sauce

2/3 cup water
1 cup All-purpose flour

2 teaspoons salt

2 1/2 teaspoons cayenne pepper

1 teaspoon fresh coarse ground black pepper

1 teaspoon onion powder

1/2 teaspoon paprika

1/8 teaspoon garlic powder

4 chicken breast fillets

4 plain hamburger buns

8 teaspoons mayonnaise

4 lettuce leaves

4 slices tomatoes
Red Onion

Directions:

 Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.

Combine the pepper sauce and water in a small bowl.

 Combine the flour, salt, cayenne pepper, black pepper, onion powder, and paprika and garlic powder in another shallow bowl.

 Pound each of the chicken pieces with a mallet until about.

 3/8-inch thick. Trim each breast fillet if necessary to help it.

 fit on the bun.

 Working with one fillet at a time, coat each piece with the flour, and then dredge it in the diluted pepper sauce. Coat the chicken once.

Again in the flour mixture and set it aside until the rest of the chicken is coated.

 Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.

 As chicken is frying. spread about 2 teaspoons of mayonnaise on the  top buns

 Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.

 On each of the bottom buns, stack one piece of chicken.

 Flip the top half of each sandwich onto the bottom half and serve hot.
Enjoy!

Cheesy Meaty Manicotti

Beef, Sausage and Cheese Manicotti

Ingredients

4 teaspoons olive oil

1 medium onion, coarsely chopped

1/2 pound ground beef

1/2 pound 50% less fat Jimmy Dean Pork Sausage

Salt and freshly ground black pepper

14 (8-ounce package) manicotti

1 (15-ounce) container whole-milk ricotta

3 cups shredded mozzarella

1 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 cups marinara sauce

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil and onion. Cook until the onion begins to soften. Add the garlic, ground beef and sausage. Season with salt and pepper. Sauté until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool. Preheat the oven to 350 degrees F. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture using a zip lock bag with a generous sized snip in the corner. Spoon the remaining sauce over. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 35-40 minutes. Let the manicotti stand 5 minutes and serve with french bread.Enjoy!

Stuffed Mushrooms

Mushrooms Stuffed with Sun-Dried Tomatoes and bacon

Makes 18
Ingredient:


½ ounce sun-dried tomatoes (about 5)
2 tablespoons olive oil
18 white mushrooms, caps reserved, stems pulled out and chopped fine
½ cup finely chopped shallots
2 garlic cloves, minced
⅓ cup fine dry bread crumbs
1 large egg yolk, beaten lightly
¼ cup fresh parsley leaves, washed well, spun dry, and minced
½ teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan
4 tablespoons Lemon
Pack of bacon
Direction


1. Preheat oven to 400°F.
2. If your tomatoes are packed in oil, rinse them before chopping them finely. If they’re not packed in oil, soak them in a small bowl in hot water to cover for 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.
3. Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or lined with parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.
4. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

Apple butter cheesecake

Ingredients:

For the crust:
1 1/2 cups crushed ginger snaps (I would use at least 2 cups)
1/3 cup sugar
1/3 cup butter, melted
For the filling:
2 pounds cream cheese
2 tablespoons cornstarch
2 cups sugar
1 cup sour cream
5 medium eggs
1 1/2 cups apple butter
3/4 cup butter, melted

Directions:

In a small bowl, combine crushed ginger snaps, sugar, and melted butter. Blend well. Press the crust with a spoon into a 10-inch spring form pan. Make sure to cover the bottom and the sides evenly. Bake the crust at 350 degrees for 8-10 minutes, and then let it cool.
In a large bowl, mix cream cheese and dry ingredients until smooth. Add sour cream to the mixture. Beat in the eggs. Add apple butter and butter, and beat until smooth. Pour the mixture into the prepared ginger snap crust.
3. Bake at 350 degrees in a water bath for about 2 hours.

Spicy Chicken Pasta with Parmesan cheese

Ingredients:

1 large boneless, skinless chicken breast

Salt and pepper

Cajun seasoning

8 oz. Bowtie pasta

Kosher salt

Sauce:

½ tbsp butter

½ tbsp olive oil

1 red, yellow, and green bell pepper, coarsely chopped

¼ cup onion, chopped

¾ tsp kosher salt

¼ tsp garlic powder

½ tsp Cajun seasoning

¼ tsp ground cayenne pepper

1 cup heavy cream

½ cup milk

1 tbsp. cornstarch

1 tbsp. water

3 Green onions, chopped

4 tbsp butter extra at the end

Freshly ground black pepper, to taste

Freshly shredded Parmesan 

Directions:

Cut chicken into bite-sized pieces and season with salt and pepper and Cajun seasoning.

Then cook the chicken in a large skillet over medium-high heat with ½ the butter and olive oil.

Cook until lightly browned and cooked through. Transfer to a plate and set aside.

Cook the pasta according to package directions. Drain the cooked pasta and set aside.

Then return the skillet to medium heat, add the rest of the butter and olive oil. Add the bell peppers and onion to the pan. Mix in the salt, pepper, Cajun seasoning and cayenne pepper. Cook until the vegetables are tender, about 6-8 minutes. Then add the milk and heavy cream to the pan and bring to a simmer.

In a small bowl, whisk together the cornstarch and water, and add it to the skillet once the cream mixture has started to bubble. Allow it to cook until thickened, about 5 minutes. When the sauce has thickened, add the cooked pasta and chicken to the pan. Stir well to combine. Then cook at medium-low heat until the chicken is warm. Adjust the amount of seasoning to suit your tastes. Stir in the green onions. Top with Freshly shredded Parmesan Cheese. Serve with French bread. Enjoy!