Neely's Pigs in a Blanket
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows
Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush
with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until
golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
Tangy Dipping Sauce:
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving.
Can be made a day ahead.
Triple Pork Sliders
1 1/2 pounds ground pork
1/2 pound fresh Mexican chorizo sausage, casings removed
1/4 cup finely grated pepper jack cheese
1 small shallot, finely chopped
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
8 slices applewood smoked bacon, cooked crisp
16 small dinner rolls, sliced in half
Curly leaf lettuce
3 sliced plum tomatoes
Smoked Paprika Mayonnaise:
1/4 cup mayonnaise
1 tablespoon smoked paprika
1 teaspoon hot sauce (recommended: Sriracha)
Preheat a flat top grill pan to medium-high heat.
In a medium bowl, mix the ground pork, sausage, cheese, shallot,
garlic, and salt and pepper, to taste. Form the meat mixture into small
Cook the burgers for 3 to 4 minutes on each side. Remove them
from the pan and serve on split rolls with a half a slice of bacon,
lettuce, tomato and Smoked Paprika Mayonnaise.
Smoked Paprika Mayonnaise:
Mix all of the ingredients together in s medium bowl. Cover with
plastic wrap and refrigerate until serving, allowing the flavors to
meld. Can be made a day ahead.
Peanut Butter Balls
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
In a large bowl, combine peanut butter, confectioners' sugar,
graham cracker crumbs, and butter. Mash together until combined. Form
the mixture into balls. Transfer to the refrigerator until hardened,
about 30 minutes. Dip the peanut butter balls into the melted chocolate
and set inside mini paper cupcake forms. Let the chocolate set before
Peanut Butter: In the bowl of a food processor, grind the
peanuts until smooth. With the motor of the food processor running, add
peanut oil if necessary, and puree until the peanuts are the consistency
of peanut butter.
24 pecan halves
24 mini pretzel twists
24 individually wrapped soft caramel squares, unwrapped
8 ounces good-quality milk chocolate, melted
Preheat the oven to 325 degrees F.
Put the pecan halves on a baking sheet in a single layer and
bake, shaking the sheet once halfway through, until lightly toasted, 5
to 6 minutes. Transfer the nuts to a plate to cool.
Line the baking sheet with parchment paper or a silicone baking
mat. Arrange the pretzels neatly on the baking sheet, then top each
pretzel with an unwrapped caramel. Bake until the caramels soften (but
are definitely not melting), 4 to 5 minutes. Remove the baking sheet
from the oven and gently press a pecan half onto each caramel, just
enough for the caramel to fill the pretzel. Set aside to cool
Remove the cooled pretzel/caramels from the baking sheet. Spoon
24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all
over the baking sheet, then lightly drop a pretzel onto the middle of
each dollop, making sure the pretzel is centered. Allow them to cool
completely before serving (you can hasten this along in the fridge).
Peanut Swirl Brownies
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the
unsweetened chocolate in a medium bowl over simmering water. Allow to
cool slightly. In a large bowl, stir (do not beat) together the eggs,
coffee granules, vanilla, and sugar. Stir the warm chocolate mixture
into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking
powder, and salt. Add to the cooled chocolate mixture. Toss the
remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of
flour, then add them to the chocolate batter. Pour into the prepared
sheet pan. Spoon the peanut butter over the top of the chocolate mixture
and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven
shelf to force the air to escape from between the pan and the brownie
dough. Bake for about 10 to 15 minutes more or until a toothpick comes
out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and
cut into large squares.
Peanut Butter and Banana Smoothie
1 cup unsweetened vanilla almond milk
1/2 cup low-fat plain Greek yogurt
1 tablespoon peanut butter
1 scoop low-sugar vanilla protein powder
1 large banana, sliced and frozen
Combine the almond milk, yogurt, peanut butter, protein powder
and banana in a blender. Blend until smooth. Serve immediately.
Cook's Note: Slice overripe bananas and freeze for future smoothies or banana bread.
Recipe courtesy of Trisha Yearwood
Banana Cocoa Refrigerator Oatmeal
This easy, no-cook "summer porridge" has make-ahead convenience and is
packed with nutrition to get your day off to a healthy start. Make it in
individual mason jars for a perfect serving size and an easy
grab-and-go breakfast straight from the fridge (it's eaten cold). Take
it along to work or anywhere. Great to serve on a breakfast or brunch
buffet. High in protein, calcium & fiber; low in fat & sugar.
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
1 tablespoon cocoa powder
1 teaspoon honey, optional (or substitute any preferred sweetener)
1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)
Directions: In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, cocoa
powder and honey. Put lid on jar and shake until well combined. Remove
lid, add bananas and stir until mixed throughout. Return lid to jar and
refrigerate overnight or up to 2 days. Eat chilled.
Check additional flavors here - http://www.theyummylife.com/Refrigerator_Oatmeal
Slow Cooker Banana Walnut Oatmeal
Too good for words!!
Layer sliced ham, tomato and Kerrygold Blarney Castle
Cheese on small slices of rustic brown or whole grain bread. Bake in a
400-degree oven for 5 minutes to lightly melt cheese. Toss baby greens with
Dijon mustard vinaigrette dressing and pile onto warm sandwich. Eat open-faced.
Chocolate Chip Cookie Mix In A Jar
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup packed brown sugar
1/2 cup granulated sugar
COMBINE flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.
PREHEAT oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 2 dozen cookies.
Do not handicap
your children by making their lives easy
decision to have a child is to accept that your heart
forever walk about outside of your body.