Gma T: Snappy Hot Dogs

My grandmother, about 2 years ago, gave me her box of recipes. She passed away in April, on the 14th, 2015. My goal this year is to get as many of her favorites onto my Cooking Blog so that I can share them with all interested family and friends.

Snappy Hot Dogs

Ingredients:

12 hot dogs (all beef or your favorite)
3 tbsp catsup (ketchup)
2tbsp cider vinegar
2 tbsp minced onion or 1/2 cup diced onion
2 tsp horseradish
2 tbsp mustard (prepared) or 2 tsp dry mustard

Directions:

Preheat oven to 350*. Score the dogs from top to bottom lengthwise.
Place in ungreased 3 quart baking dish.
Mix remaining ingredients in mixing bowl. Pour over hot dogs.
Bake, covered for 30 minutes. Serve hot.

Make it a great one!!
About Tammy: Daughter, Sister, Wife, Online Schooling Mother of 8 (ages: G15, G14, B12, G9, B8, B4, G3, B9mos). Stepmom of 2. StepMother in law to two, (step) Grandma to Peyton, Mattix and Andrew. 
Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Corn Salad

Ingredients:

16 oz corn
1/2 of green bell pepper chopped
large handful of cherry tomatoes
1/2 cup chopped green onions
1/4 to 1/3 mayonnaise
chili cheese frito lays corn chips

Directions:

Step 1: If using frozen corn or fresh cook the corn and then cool and drain. If using canned corn just drain corn and put into a medium size bowl.
Step 2: Prepare veggies by chopping green bell pepper small, half cherry tomatoes or if using regular garden tomatoes cut small. Chop green onions and add all veggies to the corn and toss.
Step 3: Add 1/4 mayonnaise to the corn mixture then pepper generously add a pinch of salt. Stir and taste for seasoning. You may need more mayonnaise add more to your liking. Refrigerate the salad for about 2 hours then add corn chips before ready to serve. I have the corn chips arranged pretty for the photo but they are supposed to be mixed into the salad. Adjust the seasoning but be careful to not over salt since the chips add to the saltiness.

I grabbed this recipe off of Pinterest. I can’t wait to try it – then I will come back and change it to fit what my family likes!! :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Simple Amish Stovetop Chicken

Ingredients

• 1 (2 pound) roasting chicken
• 8 cups water, or as needed
• 1 (28 ounce) can low fat, low sodium chicken broth
• 3 large baking potatoes, peeled
• 1 (10 ounce) package wide egg noodles
• 1 teaspoon salt-free seasoning blend
• salt and pepper to taste

Directions

1. Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
2. While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
3. When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
4. Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

Another great Indiana Recipe!! :)
Happy Baking!

Other Judd related blogs/articles you might be interested in:

Family Blog  or    BellaOnline Cleaning

Hearty Bran Muffins

Time: 35 minutes    Makes: Approx. 24 muffins

Ingredients:

Bran – 3 cups

Water – 1 cup hot

Oil – ½ cup

Sugar – 1.5 cups

Eggs – 2

Buttermilk – 2 cups

Flour – 2.5 cups

Baking soda – 2.5 tsps

Salt – 1 tsp

Directions:

Preheat oven to 325 degrees.

In a large mixing bowl, pour hot water over bran, mix thoroughly and let sit for a few minutes.

Mix together dry ingredients in a separate bowl and set aside. Add eggs, oil, and buttermilk to bran mixture one at a time, mixing each thoroughly.

Stir dry ingredient mixture into bran bowl slowly, until your batter is evenly mixed.

Spray muffin tins with non-stick spray and fill each ¾ full.

Bake at 325 degrees for roughly 25 minutes or until toothpick comes out clean.

Muffins will last for a week in the refrigerator, or you can wrap and freeze them. 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!

S’mores Cake

Ingredients:

cooking spray   1 or 2 devils food cake mixes      eggs as directed    oil as directed        water as directed      chocolate bars mini marshmallows  graham crackers

Mix up your cake mix/es as directed. 
Line the pan with foil 
Spray the foil lined oven with cooking spray.
Dump one half of your cake mix batter into the pan. Sprinkle with 1/3 of the chunks of chocolate bar and 1/3 of the marshmallows. Add the remaining cake batter to the top.

Allow to bake as directed on the cake mix box. I doubled mine and allowed an extra 10 minutes of baking. It was perfectly baked.

While the cake is baking prepare the s'more topping. Break up chocolate bars, graham crackers, and have your marshmallows ready.

When the cake is done sprinkle with the graham crackers first, second, the chocolate pieces, and the marshmallows on top.

Allow to sit about 10 more minutes so that your s'more ingredients turn into a gooey topping. The marshmallows will turn a golden brown.

Serve hot with ice cold milk!

Note: I used one cellophane package of graham crackers, one bag of marshmallows, and three 4.4oz Hershey Milk Chocolate bars, and two cake mixes. Finding the chunks of melted chocolate and marshmallows in the cake were extra yummy!