Hot Dog Doggies (Fallon DuBois)

 Hot Dog Doggies

This is the most adorable recipe. I remembered it from one of Allison DuBois Facebook posts and with her permission I am sharing this adorable recipe her daughter Fallon made all by herself with the help of a fun cookbook!

This is a great project to let your kids try all by themselves, or a fun project to do with your kids! Great for parties or just a fun way to encourage your kids to eat their dinner.

 Ingredients:

Pillsbury Crescents

Hot Dogs (Inside Rolls and Head)

Sweet Tomato's Sliced Long (for tail)

Cherry Tomato's (Head)

Sliced Pickle's (Ears)

Chopped Black Olives (Eyes)

You Will Need:

Tooth Picks

Instructions: 

Preheat oven as Pillsbury Crescents package instructs.

Roll hot dogs in Crescent dough.

Bake as instructed on crescent package

Cool

Decorate using ingredients above! Voila!

 

 

Our compliments to the Chef! Thank you for the fun share! Can't wait to try this one at home!!

Jalapeno White Sauce (Sandy Redman)

Jalapeno White Sauce

2 cups  whipping cream
1 cup sour cream
1 tsp chicken base (powder chicken stock)
2 tbsp clarified butter
1 tbsp flour
1 jalapeno, minced
1tbsp juice from bottled jalapenos
2 oz shredded cheese - equal parts jack & cheddar

method

Heat whipping cream in a heavy saucepan over high heat.  When the cream is ready to boil, stir in sour cream.  After sour cream dissolves, reduce heat to medium.  Stir in chicken base and jalapeno juice and simmer.
While cream is heating:  make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheese mixture.
Makes 3 1/2 cups.

This is so good, and fattening! ;)

(JESSICA NOTE: Sandy say's this is great dip for chips and veggies or maybe use as a sauce for mexican style meats, poultry or fish.)

Stuffed Mushrooms (Jessica MacDonald)

Stuffed Mushrooms

• 1lb of turkey sausage (brown and drain)
• 2-3 (8 oz pkg) fresh mushrooms chopped (stems only) - reserve caps
• Salt and pinch of pepper
• 1/2 cup finely chopped onion
• 8 oz. cream cheese softened
• Few drops of hot sauce (like Tabasco)
• Parmesan cheese
• optional-parsley flakes for color (2 tsp)

Brown sausage and drain. Saute finely chopped onions. Chop only the mushroom stems and add to meat and onions. Add salt and pepper to taste (if needed - you should have enough spice without). Add softened cream cheese to mixture over low heat and stir until completely mixed together. Remove from heat and fill mushroom caps (rounded full). Sprinkle with parmesan cheese. Broil on a cookie sheet 5-10 minutes.

YUM!