I'll share my recipes, if you share yours, Feb. 27

12 years ago

CROCKPOT PIG APPETIZERS

2 lb. hot dogs, cut in thirds crosswise

1 lb. sliced bacon, cut in thirds crosswise

1 c. brown sugar

Wrap bacon slices around the hot dogs; secure with toothpicks. Place on layer in the bottom of a crockpot and sprinkle generously with brown sugar. Repeat until all 60 hot dogs have been used, ending with more brown sugar.

Cover and cook on low for 5-6 hours or on high for 3-4 hours. Makes 60.

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Comments (3)

Jasdip
12 years ago
Tender-Crisp Spring Braise (Better Homes & Gardens)

3 tablespoons olive oil
8 ounces new potatoes, cut into 1/2-inch thick slices
4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
4 cups mushrooms, halved (12 oz.)
1 large onion, cut in thin wedges
3 cloves garlic, peeled and sliced
1 pound asparagus, trimmed and cut in 1-1/2-inch pieces
2 skinless, boneless chicken thighs, cut into strips
salt and pepper
3/4 cup reduced-sodium chicken broth
1 tablespoon snipped fresh tarragon

1. In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high.

Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.
tobygirl
12 years ago
I'm saving that recipe, Jasdip, for when my tarragon is out. Always looking for recipes to use it fresh, plus love that this dish has a little meat and a lot of vegetables.
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glenda_al
12 years ago
Chocolate Yogurt Loaf Cake

1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup butter, room temperature
1 1/4 cups sugar
1 egg
1 egg white
1/4 cup water
1/3 cup cocoa powder
2 tsp vanilla extract
1 cup plain yogurt

1.Preheat oven to 350F. Lightly grease a 9x5-inch loaf pan.
2.In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3.In a large bowl, cream together butter and sugar until the mixture is fluffy and resembles wet sand.
4.Beat in egg and egg white.
5.Mix in 1/3 of the flour mixture.
6.In a small bowl, whisk together water, cocoa powder, vanilla and yogurt until mixture is smooth. Add half of this mixture to the sugar mixture, followed by another 1/3 of the flour mixture.
7.Stir in remaining yogurt and remaining flour, stirring only until no streaks of flour remain.
8.Pour batter into prepared pan and spread evenly.
9.Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
10.Let cake cool in pan for about 10 minutes, then carefully cut along the sides of the pan to release the cake and turn it out onto a wire rack to cool completely before slicing.

I'll share my recipes, if you share yours, Feb. 27

Comments (3)

Jasdip

tobygirl

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glenda_al

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