Monday, August 10, 2015

Perfecting my bacon wrapped cheesey weenie appetizers

Today was the second time I have made this appetizer and this time it was a little better than the first but it stills needs some work.  Currently the cheese melts and runs out of the weenie leaving me with a barely cheesey weenie.  But I have a plan for the next batch.


Here is the current recipe

Makes 24 appetizers

1 package quality all beef hot dogs (I use Koegel all beef frankfurters)
cheddar cheese (either block or slices) I prefer sharp but it is up to your taste
1 lb uncooked bacon
1/4C brown sugar
parchment paper
tooth picks

Preheat oven to 450 degrees F

Cut the package of bacon in half.  This will result in 24 half slices instead of 12 whole slices.  Cut the hot dogs into thirds.  Most packages of hot dogs contain 8 pieces and when cut into thirds results in 24 pieces.......lucky coincidence or part of my master plan?

Cut small slivers of cheddar the length of the cut hot dogs.  Cut a slit into the side of each piece of hot dog and place a cheese sliver into that slit.  Now wrap each weenie in a piece of bacon and secure with a toothpick.

I'm firing my photographer
Roll each appetizer in the brown sugar, making sure to coat all sides including the ends.  Place in a covered container in the refrigerator until you are ready to cook and serve.  I let mine sit in the fridge over night.

When you are ready to bake, place the appetizers on a cookie sheet that has been lined with a piece of parchment.  I added this step after the first attempt because I ended up soaking my cookie sheet for two days before I was able to remove all the burnt on fat and cheese.  This time around the parchment kept my cookie sheet clean and soaked up all the fat as a bonus.

Bake for 10 minutes then flip the appetizers and bake for another 10 minutes but monitor as the other side may not need the full 10 minutes.  Please do not look at my cookie sheet.  This is the cookie sheet I use to catch drips etc.  After having to soak my good cookie sheet for two days to remove the burnt cheese, I decided to use this one and if the parchment didn't work I was going to toss the cookie sheet in the trash.  But the parchment paper worked great so next time I can use my good cookie sheet.

Remove from oven and place the appetizers onto a plate but first touch the appetizer to a piece of paper towel to absorb any excess fat.  Do not let the appetizers sit on the cookie sheet because they will absorb too much fat and if they cool they will stick to the parchment.

Appetizers can be eaten hot, warm, or cold.

I added the brown sugar step this time to add a crispy brown coating.  But next time I make these I am going to also partially cook the bacon so that my baking time will be reduced and hopefully help with the cheese melting out of the weenie.  Using the broiler might also help with the melting cheese problem. 
I also like using these cheap tin foil containers that has a plastic lid.  I buy them at the dollar store for 2 for $1.00.  I try to keep several sizes on hand so when I have to take food to a gathering I can use these and not have to worry about retrieving my dishes or worry about breakage.  The plastic lid also works much better than plastic wrap and also allows for stacking in the fridge if you are making several dishes.

Anyone else have any ideas on how to keep my cheese from melting?

Saturday, February 8, 2014

Pattie Melt on Rye Bread



I love hamburgers but I don't like home made burgers.  I don't know why, maybe it is because the buns are steamed or maybe it's because I've never been able to achieve that nice browning on the outside without the burning my burgers.

So instead of burgers, we have pattie melts.  I really don't have a "recipe" but instead have taken a little bit of knowledge from Martha and a little bit from America's Test Kitchen.

This recipe (in the loose sense of the word) makes two half pound pattie melts.

1 lb of good ground beef

1/2 sweet onion sliced very thin

Minced garlic (optional)

Seasonings such as salt, pepper, onion and garlic powder

Butter

Baby Swiss cheese slices cut in half and brought to room temperature.  Using room temperature cheese helps the cheese to melt.

Rye bread 4 slices (we like a deli style onion rye)

In a frying pan on medium/high heat, melt 1T of butter, add the sliced onions and minced garlic 1t (optional).  Cook until limp and remove from heat and set aside.

Form 2 hamburger patties in the shape of your bread.  We prefer bread that is wide so I make my patties in a rectangular shape. Season to taste.  Place patties in the frying and lower the heat to medium. Cover.  I remove the cover when I start to see juices coming out of the top of the pattie.  I use a spoon to remove excess fat from the pan.

I then flip the patties and add the onions back into the pan and cover. I cook until the onions are fully browned and the patties are cook all the way through.  If you like your patties a little rarer then remove from the heat sooner.

While the patties are cooking, I butter one side of the slices of bread and place 1/4 of the Swiss cheese on two slice.

Once the patties are cooked, place them on the slice of bread that has the Swiss cheese, top with 1/2 of the cooked onions, add 1/4 of the Swiss cheese to each pattie, and top with a slice of bread with the buttered side facing up.

Wipe the frying pan with a paper towel leaving just a little fat in the pan.  Place the assembled patties in the frying pan (covered) for 2 mins or until just golden brown.  Flip and repeat the process.



Thursday, February 6, 2014

Jalapeno Popper Pizza

I can't take credit for this recipe.  My sister, who can cook up a storm, made this pizza for her family for the Super Bowl game.

4 slices of cooked bacon chopped into small pieces

2 jalapenos sliced

1 diced shallot

1 ball of store bought pizza dough

1/4 c of corn meal

2 T olive oil

6oz soften cream cheese

1 1/2 c of grated Monteray Jack

Let ball of dough thaw and rise in an oiled bowl covered with plastic wrap.

Butter pizza pan and sprinkle with corn meal.

Spread dough out on the pan.

Spread dough with softened cream cheese.

Fry bacon till crisp.  Just before the bacon is done, add the slice peppers and shallots to slightly soften.

Sprinkle bacon, jalapeno pepper slices, and diced shallots over the cream cheese.

Top off with the grated cheese.

Bake at 450 degrees for 15 minutes until it is brown and bubbly.

Enjoy.

I believe she got this recipe off of Pinterest but I do not know the original source of the recipe.


Saturday, October 19, 2013

Apple Pie

I know there are a million or two apple pie recipes but I just had to post a photo of the apple pie that I baked using our own apples.  This is the first year we have had usable apples and we have been apple eating fools for the last month.

I've made crock pot applesauce three times.  Oh my it is sooooo good and so easy to make.

This is my second apple pie and my husband wanted me to make one using brown sugar.  Normally, I use white sugar but his grandmother used to make it using brown sugar so I gave it a try.

It was wonderful but then again I've never met a piece of pie that wasn't wonderful.

Tuesday, October 16, 2012

Peanut Butter Cheesecake

Oh my gosh.  This has everything that is good, all in one dessert.  Peanut butter, peanuts, pretzels, chocolate chips, peanut butter chips, cream cheese, and sour cream.  Think Sound of Music....."these are a few of my favorite things."  Do I sound like Julie Andrews?  You're lucky this is the Internet because I sound nothing like Julie Andrews.

This recipe is from the Taste of Home Cooking School.  Basically it is quite easy.  The hardest part is mixing the cream cheese and sugar and if you use a stand mixer it isn't a problem at all.

Peanut Butter Cheesecake

Crust:
1 1/2 cups crushed pretzels
1/3 cup butter (melted)

Filling:

5 packages of cream cheese (softened)
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 eggs lightly beaten
1 cup peanut butter chips
1 cup semi sweet chocolate chips

Topping:

1 cup sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup chopped peanuts

In small bowl combine pretzels and butter.  Press onto bottom and 1 inch up the sides of a greased 10 inch spring form pan.  Place on baking sheet.  Bake at 350 degrees for 5 minutes.  Cool on wire rack.

In large bowl beat cream cheese and sugar until smooth.  Add peanut butter and vanilla.  Mix well.  Add eggs, beat on low.  Stir in chips.  Pour over crust.  Return to pan to baking sheet.

Bake at 350 degrees for 50-55 minutes or until center is almost set.  Remove from oven and let stand for 15 minutes.  Leave the oven on.

For topping combine in small bowl sour cream, peanut butter, and sugar.  Spread over filling.  Sprinkle with chopped peanuts.  Bake for 5 minutes longer.

Cool on wire rack for 10 minutes.  Carefully run knife around the edge of pan to loosen.  Cool one hour.  Refrigerate overnight.  Remove sides of pan before serving.  Refrigerate the leftovers.


Ovaltine Black Bottom Banana Bread

 

Prep
15 mins
Cook
55 mins
Cool
30 mins


INGREDIENTS:
Nonstick cooking spray
1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (about 1 1/2 cups)
3/4 cup granulated sugar
1/3 cup unsalted butter, melted
1/4 cup plain yogurt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup OVALTINE Rich Chocolate Mix

DIRECTIONS: PREHEAT oven to 350° F. Spray bottom of 9 x 5-inch loaf pan with nonstick cooking spray.
COMBINE whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in medium bowl.
COMBINE bananas, sugar, butter, yogurt, eggs and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Remove 1 cup of batter and place into separate bowl along with Ovaltine; stir until combined.
SPOON Ovaltine mixture into prepared pan; top with remaining banana batter.
BAKE for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; transfer to wire rack to cool completely. (Bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)

Thursday, January 12, 2012

Cheeseburger Pizza with Velveeta

I ran across this recipe in a magazine last week and decided to try it.It's been years since I have purchased Velveeta and now I know why. Velveeta is like crack. First you cut off only one little piece and quickly fold the foil wrapper and place back into the box. Two minutes later your back to cutting off a slightly larger piece and before you know it, you are just leaving the box open and have since dispensed with the foil because it just slows down the process of getting to that glorious smooth processed cheese known as (cue the trumpets) Velveeta.

On to the recipe before my arteries narrow to the point where I cannot get enough blood to operate a keyboard.Spicy Cheeseburger Pizza

I made several changes to accommodate our taste and will note the changes and or additions.

Ingredients

1/2 lb ground beef, cooked and drained (can be done ahead of time)
1/2 lb (8 ozs) of Velveeta cut into cubes
1 pizza crust 12 inches
1 can RO*TEL diced tomatoes & green chilies (I diced 2 fresh Roma tomatoes)
1/4 cup of Hunt's ketchup
1 cup shredded lettuce

I also added grated sharp cheddar cheese (1/2 cup) and some fresh diced sweet white onion.

Heat oven to 400 degrees

Re warm cooked meat in medium skillet and stir in Velveeta cubes, stirring until melted.

Mix RO*TEL and Hunt's ketchup and spread into crust. Top with meat mixture. I smeared the crust with ketchup and then covered with meat mixture and topped with fresh tomatoes, onions, and the additional cheddar.

Bake for 10 minutes. Remove from oven and top with fresh lettuce.