Gourmet Hot Dogs

Yesterday we had a "small" gathering at our house to celebrate Anders 3rd B-day & to have a Summer Kick off Party (the weather did not cooperate, but the party went on). We served Gourmet Hot Dogs with ALL the Fixen's... Below are the concoctions we served.


Thanks, Jorgen

Breakfast Sausage Won ton Appetizer

Fun & Easy appetizer recipe can easily make ahead and then heat up for serving. We made these last weekend for the Super Bowl.

16 oz Jimmy Dean's Breakfast sausage

3 cups cheddar cheese

1 packet dry ranch seasoning mix

2.25 oz can chopped black olives

1/2 cup chopped red pepper

1 small onion chopped

1 package won ton wrappers

oil

Preheat oven to 350 degrees, press a won ton wrapper into each of the cups or a regular size muffin tin & brush lightly with oil. Back for 5-7 minutes until golden brown. Remove from tins & place on cookie sheet or store in an air tight container if you are making them ahead.

In a separate pan, combine red pepper, onion, & sausage. Brown & drain. Add in olives, ranch packet & cheese, mix well. Fill each won ton 3/4 full with sausage/cheese mixture & return to oven for 5 minutes or until cheese is bubbly.

Potato Ham Soup

Ingredients:
3 1/2 C peeled & diced potatoes
1/3 C chopped celery
1/3 C chopped onion
1 1/2 C cooked diced ham ( I used a 1 lb ham steak)
3 3/4 C water
2T chicken Bouillon granules
1 tsp black or white pepper
5T butter
5T flour
2 C milk
1/4C shredded cheese (any kind)

Step 1:
Combine the potatoes, onion, celery, ham & water in large stock pot. Bring to a boil & cook over medium heat for 15 minutes. Stir in Chicken Bouillon & pepper.

Step 2:
In a separate sauce pan, melt butter over Medium/Low heat. Whisk in flour, stirring constantly until thick (about 1 minute). Slowly stir in milk - do not allow lumps to form. Continue to stir over Medium heat for 5 minutes.

Step 3:
Stir in the milk mixture into the stock pot & cook until heated thru. Slowly add cheese & keep stirring for 5-10 minutes.

Delicious - Next time I want to add shredded carrots!

Creamy Tomato Soup

Ingredients:
1 can chicken broth
14 Roma tomatoes
1/2 c onion
18 - 20 fresh basil leaves
minced garlic
1 tsp sugar
1 c milk
1 c heavy cream
1 T butter
salt & pepper to taste


Chop your onions & saute with garlic

Quarter your tomatoes (leave the skins on)


Boil your tomatoes, onion, garlic, salt, pepper & sugar in chicken broth.


De-vein the basil & give a rough chop. Add to pot, keep soup on a low boil.

Reduce heat & add butter, milk & cream - stir continually & bring to a low boil.

Use your hand blender to puree soup.
Enjoy!

Not the best photo...but Anders & Grandpa loved it!

We froze some too... not sure how it will turn out with the milk & cream - will keep you posted.

Meat & Cheese Braid Update

Remember this post from a few months ago?

Well, we finally perfected the braid. This is how a finished one should look.

(Thanks Kari for your photo & braiding lessons)

The trick is to twist the bread 2 times & then the "tails" should be

"tucked" under the next braid.

Last weekend we made 8 (YES 8) of these.

Two were to eat right away (dipped them in marinara sauce) YUMM & 6 are in the freezer.

Another tip, we wrapped the braid in freezer paper, then in plastic wrap, then in foil.

We had some trouble with the bread sticking to the plastic wrap

once it was thawed out & hope this will help.

Enjoy!

Plenty of Peppers

If you have a green thumb & are blessed with an abundance of Peppers, I suggest freezing them.

The are one of the easiest veggies to freeze... just wash, de-seed, chop & bag.

I use them year round for adding to soups, sloppy joes, spaghetti, hot dishes or even just adding as a frozen pizza topping.

Zucchini Pasta

1 lb lean ground beef

1/2 medium onion chopped

Garlic, oregano, Italian seasoning

1 can beef broth

1 can diced tomatoes - Italian style

2 cups uncooked pasta

2 cups sliced zucchini (fresh from the garden if available)

1 cup grated Parmesan cheese

1) In large skillet brown the beef & onion with seasonings (to taste), pour off drippings, put beef in separate bowl

2) In same skillet, add broth, tomatoes and pasta, bring to boil, reduce heat

3) cook uncovered for 15 minutes stirring frequently, add zucchini and cook for an additional 5 -10 minutes (until pasta is tender)

4) add beef & still in 1/2 C cheese cook for another 5-10 minutes

5) serve with remaining cheese sprinkled on top.

Enjoy!