Corn Dogs

This recipe is from Mr. Alton Brown of the Food Network.

1 C cornmeal
1 C flour
2 t salt
1 t baking powder
1/4 t baking soda
1/2 t cayenne pepper
1 lg. jalapeno, seeded and minced
8.5 oz. can cream-style corn
1 1/2 C buttermilk
4 T cornstarch
8 hot dogs
Chopsticks

In a medium bowl, combine cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set aside and allow to rest for 10 min. Scatter the cornmeal onto a plate; roll each hot dog in the cornstach and tap well to remove any excess. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on a chopstick, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into a deep fryer at 375, and cook until coating is golden brown, about 4-5 min. With tongs, remove to cooling rack, and allow to drain for 3-5 min. Serves 8.

*It is fun to dip cheese chunks or sliced onions into the leftover batter. Fry until golden brown.

7 Layer Dip

My Mother-in-law is famous for this recipe!

3 med. ripe avocados
2 T lemon juice
1/2 t salt
1/4 t pepper
1 C sour cream
1/2 C mayo
1 pkg. taco seasoning
2 cans bean dip
sm. can sliced olives
1 tomato, chopped
3 stalks green onions, sliced
8 oz. cheddar cheese, shredded

Peel, pit and mash avocados in a bowl with lemon juice and salt and pepper. Combine sour cream, mayo and taco seasoning in another bowl. To assemble: spread bean dip in a 9x13 dish, followed by homemade guacamole, then sour cream mixture. Top with olives, tomatoes, green onions and cheese. Serve with tortilla chips. Serves 12-15.

BBQ Beans

I got this recipe from my Mother-in-law.

2 reg. size cans pork and beans
1 can kidney beans (including liquid)
1 can butter beans (including liquid)
1 C ketchup
1 lb. bacon
1 C brown sugar
1 T liquid smoke
3 T vinegar
1 lb. ground beef

Brown ground beef. Cook bacon until crispy; crumble into 1-inch chunks. Drain all gease and mix all ingredients, into a pot or crockpot and simmer for 1 hr.

Famous Dave's Corn Muffins Copycat

2 C cornmeal
1 pkg. yellow cake mix
2 t baking powder
1 t salt
1/8 t cayenne pepper
1/2 C milk
1/2 C buttermilk
1/4 C veg. oil
2 eggs, beaten
2 T brown sugar
2 T honey
1 T mayo
Honey Glaze (recipe below)

Mix cornmeal, cake mix, baking powder, salt and cayenne pepper in bowl. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl. Mix well. Add to cornmeal mixture and mix gently. There should be no lumps, but do not overmix. Fold in the may. Let rest, covered, in the fridge for 30 min. Spoon into muffin tin and bake at 400 for 15-20 min. Drizzle with Honey Glaze. Serves 9.

Honey Glaze

1/2 C butter
1/4 C honey

Heat butter in saucepan until melted. Stir in honey. Simmer, stirring occasionally. Remove from heat. Drizzle over Corn Muffins. Store leftovers, covered, in fridge. Reheat before serving.

Famous Dave's Mac'n'Cheese Copycat

1 box Stouffer's man'n'cheese, thawed
1 C corn
1/4 C jalapeno slices, chopped
1 T brown mustard
1 oz. parmesan cheese, shredded
1 oz. cheddar cheese, shredded

Empty mac'c'cheese into mixing bowl; stir in corn, jalapenos, mustard, and cheeses. Spread into a 9x13 baking dish. Bake at 350 for 30 min.

Baked Potato Soup

10-12 potatoes, peeled and quartered
2 cans cream of potato soup
2 cans evaporated milk
salt & pepper
broccoli, steamed
cheese
bacon
sour cream
green onions

In a large pot, boil potatoes until tender; mash up a bit and add cream of potato soup and evaporated milk. Add regular milk as needed for consistency. Salt and pepper to taste. Top individual servings with steamed broccoli, cheese, bacon, sour cream, and green onions. Good served with crusty bread. Serves 10-12.

Apple Cream Pie

4 C thinly sliced peeled apples
2 T sugar
2 T lemon juice
1/4 C butter or marg.
8 oz. cream chesse, softened
1 1/2 C cold mil, divided
1 sm. pkg. instant vanilla pudding mix
1 pastry shell (9 in.), baked
1/4 C apricot preserves, melted

Saute apples, sugar and lemon juice in butter until apples are tender. Cool. In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 C milk and pudding mix. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hr. before serving. Serves 6-8.