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March Recipes

BUTTER CREME EGGS

1     lb. 10x Sugar

1     Stick Butter (1⁄ 4 lb.)

4     oz. Cream Cheese

1     tsp. Vanilla

1 1⁄ 2Tbsp. Milk

Cream butter, cream cheese and sugar until smooth and well mixed. Add vanilla and mix well. Add milk and mix well. 

Roll into small egg shaped balls and place on wax paper lined trays and refrigerate for at least 6 hours.

Melt chocolate coating of your choice in a double boiler. Dip one at a time. Place on wax paper covered tray and let stand over night.

Recipe From: Evelyn Evans


CONEY ISLAND TYPE HOT DOG SAUCE

1 1/2 lbs. Lean Ground Beef

1       Large Onion (finely chopped) 

32     ozs. Tomato Puree 

2       tsp. Prepared Yellow Mustard 

1      Cup Light Brown Sugar 

2      Tbsp. Apple Cider Vinegar 

1 1/2 tsp. Chili Powder 

1       tsp. Celery Seed 

2       tsp. Salt 

1/2    tsp. Black Pepper

In a large skillet, VERY lightly brown the ground beef and onions. Break up the ground beef as fine as possible. Drain off fat and set aside. In a large saucepan, combine all the remaining ingredients and cook over medium-low heat for about 10 to 15 minutes. Add the browned ground beef & onions. Stir, then simmer for 2 to 2-1/2 hours, stirring occasionally. Or, place the sauce in a crock pot, set on low, for about the same amount of time. Sauce will thicken. Serve over your favorite hot dog.

Taco Dogs

Wrap grilled, halved hot dogs in grilled flour tortillas; top with shredded cheddar, lettuce, salsa and sour cream.

Bruschetta Dogs

Toss 2 diced tomatoes with 1 chopped garlic clove, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some torn basil and salt. Serve grilled hot dogs on toasted Italian buns; top with the tomato mixture and drizzle with olive oil.

Pepper Dogs

Halve hot dogs lengthwise; sauté  in olive oil with sliced bell peppers and onions. Add some chopped garlic, a pinch each of cayenne and fennel seeds and a splash of water. Serve on toasted hoagie rolls.

Surf Dogs

Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Set aside. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa. 

Boston Terriers

Sauté 1 diced onion with 1/4 pound chopped bacon. Add 1 cup white beans, 1/2 cup ketchup, 1/2 cup water and 1 tablespoon each brown sugar, mustard and cider vinegar; add hot dogs and simmer until thick. Serve on toasted buns.

Chimichanga Dogs

Rub hot dogs with chili powder and wrap each in a flour tortilla. Dip in beaten eggs, then dredge in flour and deep-

fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.

Hot Dog on a Stick

Prepared on a grill or over a campfire, this fun dinner-on-a-stick requires just hot dogs with refrigerated breadstick dough wrapped around. Be sure to provide a few dipping sauces on the side.

Ale-Brined Dogs

Pierce each frank in several places with a toothpick and marinate in 2 3/4 cups ale, refrigerated overnight or up to 24 hours.

Beer-Steeped Sauerkraut 

The perfect topping for hot dogs. In a medium saucepan, heat 1 lb. sauerkraut, 6 oz. beer, 2 Tbs. sugar, and 1 tsp. chili powder over medium heat to boiling. Reduce heat to low and simmer 20 minutes to let flavors blend. Yields: 3 cups


VEGGIE-CHEESE BALLS
W/SRIRACHA SAUCE

Check out these baked cheese balls served with Sriracha sauce, pronounced "see RAH chuh" - perfect if you love Thai cuisine. Sriracha Sauce is a chili sauce that has become quite popular and can be found in the International Foods section of most grocery stores. It's the one that has the big red rooster on the label.

Veggie-Cheese Balls:

2 Cups Frozen Broccoli (thaw, chop, squeeze to drain)

2 Cups Shredded Colby-Monterey Jack Cheese Blend (8 oz.)

1 Cup Original Bisquick®  Mix

1 Egg

1 Tbsp. Red Bell Pepper (finely chopped)

1 tsp. Garlic Salt

1 to 2 tsp. Sriracha Sauce

Dipping Sauce:

1/2 Cup Sour Cream

2    tsp. Sriracha Sauce

2    Tbsp. Green Onions (2 medium, sliced)

2    Tbsp. Red Bell Pepper (finely chopped)

Heat oven to 350° F. Spray or grease bottom and sides of 15x10x1-inch pan.

In large bowl, stir together veggie-cheese ball ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.

Bake 20 to 25 minutes or until golden brown. Makes 25 Servings.

Meanwhile, in small bowl, mix dipping sauce ingredients.

Immediately remove balls from pan. Serve warm with sauce for dipping.


BEAT AND BAKE ORANGE CAKE

"This quick orange cake is delicious without the frosting. I sometimes just sprinkle 10x sugar on the top.

2       Cups All-purpose Flour

1/2    tsp. Salt

3       tsp. Baking Powder

1 1/2 Cups White Sugar

1/2    Cup Milk

1/2    Cup Orange Juice

1/2    Cup Vegetable Oil

3       Eggs (beaten)

1 1/2 tsp. Grated Orange Zest

6      Tbsp. Butter (softened)

2       Cups Confectioners' Sugar

2      Tbsp. Orange Juice

1       tsp. Vanilla Extract

1       tsp. Grated Orange Zest

Preheat oven to 350 degrees F. Grease and flour 2 - 8 inch round cake pans. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.

Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.

Divide batter into 2 - 8 inch pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest. Servings: 12

** This recipe can be used to make 2 - 8 inch cake layers or a 9x5 inch loaf. If making a loaf cake, bake for 60 minutes."


Hi!  Today I have a crisp and crunchy recipe to spice up those chicken tenders your family loves. It is easy and ready to go in around 20 minutes. The rest of the recipes are for the grill. With all the beautiful weather we have been blessed with, grills are being fired up all over the neighborhood. Here are three slightly different, grilling ideas for you. A switch from every day hamburgers and hot dogs. I am not a fan of mushrooms but I am told a grilled Portobello rivals a steak for wonderful grilled flavors. I will let you decide that on one and let me know.

The grilled potatoes sound tasty and simple. They also seem like you could get creative with the seasonings and switch things out to your favorite herbs or spices. Or try something entirely new.  The grilled pineapple is also a very tempting idea. Give it a try, let me know what you think of it!

Thank You, and Enjoy!    Elaine


CRISPY PARMESAN CHICKEN TENDERS

1    Large Egg

30  Buttery Crackers (such as Ritz, crushed, 1 cup)

3    Tbsp. Grated Parmesan

1/4 tsp. Paprika

      Salt and Pepper

1    lb. Chicken Tenders (or cut your own)

Heat oven to 400° F. Line a rimmed baking sheet with nonstick foil. In a shallow bowl, beat the egg and 1 Tbsp water. In a second shallow bowl, combine the crackers, Parmesan, paprika and 1/4 tsp each salt and pepper.

Dip each tender in the egg, letting any excess drip off, then in the cracker mixture, pressing gently to help it adhere; transfer to the prepared baking sheet.

Bake the chicken until golden brown and cooked through, 12 to 15 minutes.

Recipe From: Sarah B.


GRILLED PORTOBELLO MUSHROOMS

"These meaty mushrooms marinate in oil, onion, garlic and vinegar for an hour before they are tossed on a hot grill to cook to perfection. Absolutely sublime."

3    Portobello Mushrooms

1/4 Cup Canola Oil

3    Tbsp. Onion (chopped )

4    Cloves Garlic (minced)

4    Tbsp. Balsamic Vinegar

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over a hot grill for about 10 minutes. Serve immediately. Servings: 3
Recipe From: B Follick


GRILLED YUKON GOLD POTATOES

4  Large Yukon Gold Potatoes

2  Tbsp. Freshly Thyme Leaves (chopped)

2  tsp. Garlic (minced)

3  Tbsp. Extra-virgin Olive Oil

    Salt and Freshly Ground Black Pepper

Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender.

Preheat a grill or grill pan on medium-high heat.
Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked. Yield: 4 servings 

Recipe From: Michael C.


GRILLED PINEAPPLE SLICES

Grill pineapple slices. Make a sauce of half-cup peanut butter, a tablespoon soy sauce, a dash (or more) Sriracha Chili sauce, a handful of basil or mint and enough warm water to thin. (I’m tempted to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)

Idea From: Bob