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Corn Dog Muffins
Kid tested and approved!
1 (18 oz box) Miracle Maize Corn Bread and Muffin mix OR 2-8.5 ounce packages of corn bread mix (I use Miracle Maize)
2 tablespoons brown sugar
1 cup milk
5 hot dogs- Cut into small bit sized pieces
Honey to drizzle
1. Preheat oven to 400 degrees. Line muffin tins with cupcake liners.
2. Combine corn bread mix and brown sugar together.
3. Combine eggs and milk; stir into dry ingredients until moistened. Stir in the hot dog pieces (you might want to heat the hot dogs through before cutting them….this is just a personal preference.
4. Fill Lined muffin cups 3/4 way full.
5. Drizzle the tops with honey ( this is optional) and then bake at 400 degrees for 15 to 18 minutes or until tops are golden brown.
**You can add mustard, Ketchup (or BBQ sauce as one of my children prefer) to the sides or on top of each muffin.
***You can also add 1 cup of shredded cheese to the mix for added yumminess!
Slow Cooker BBQ
1 (3-5 pound) boneless chuck roast
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
A few onion slices
2 (18 ounce) your favorite bottle barbecue sauce (I use Cattlemen’s Mississippi Honey)
Place Roast in Crock pot/ Slow Cooker with all above ingredients only using one bottle of the bbq sauce. Cook on low for 6 hours.
At the end of the 6 hours, drain all liquid reserving about a cup of it.
Shred the roast and return to crock pot. Return the shredded roast to the crock pot and cover with the remaining bottle of BBQ sauce. Adding the reserved liquid as needed. Cook on low for an additional hour.
Cinnamon Kettle Corn
2 packages (3 ounces each) Microwave popcorn ( I used Orville Redenbacher’s Butter Gourmet Popping Corn)
4 tablespoons butter
3 tablespoons water
3/4 cup sugar
2 teaspoons cinnamon
1. Pop corn according to the package directions. Pour popcorn into one LARGE bowl. If you don’t have a large enough bowl…use two medium sized bowls.
2. In a saucepan over medium heat, melt butter. Add water and sugar and brink to a boil and cook for 3 minutes. Stir in Cinnamon.
3. Remove mixture from heat and pour half over popcorn. Carefully tossing with a wooden spoon….work fast….the ‘coating’ hardens pretty fast. Add remaining sugar mixture and combine.
Peanut Bar Square Chewies
2 1/4 cup Salted Dry Roasted peanuts
1 cup marshmallows
1 tablespoon water
1 bag (approx. 50) caramels
1. Spray a 8 inch pan with cooking spray. Line with parchment paper. Spray the parchment paper with cooking spray.
2. Place 1 and 1/4 cup of peanuts in the pan. Make sure it covers the entire bottom of the pan.
3. Unwrap all caramels and place in a medium size sauce pan. Along with Marshmallow and a tablespoon of water. Stirring constantly until smooth.
4. Immediatley pour the melted caramel mixture on top of the peanuts. Covering all peanuts.
5. Top with remaining cup of peanuts.
6. Refrigerate for 2 hours. Cut into bars or squares.
7. Store in a air tight container with parchment paper separating each square.
Unfortunately only my 7-year-old and myself love cherries in our family. Great for the upcoming Patriotic Holidays!
My 7-Year-Old also loved helping me tear the angel food cake into pieces! Great recipe for young kids to help.
1 Angel Food Cake
1 cup powdered sugar (also known as confectioners sugar or icing sugar)
1 (8 oz pkg) Cream cheese, softened
1 container cool whip
1 (21 oz) can Cherry Pie Filling
1. Tear Angel food cake into pieces. Making about 5 cups of bite sized pieces. Set aside.
2. In a medium sized bowl mix the powdered sugar and cream cheese until blended. Add ALL cool whip and mix until blended.
3. Dump all angel food chucks into cream cheese mixture. Stirring until all coated.
4. In a nice large bowl put half of the angel food mixture in the bowl. Then top with 3/4 can Cherry Pie Filling.
5. Add remaining angel food mixture and top with the rest of the cherries.
6. Let chill in the fridge for a couple of hours before serving.
This recipe is linked to the following: