Ok, I am back from the river and ready to share again! Got my pictures taken and uploaded and my cookbook out so here ya go!
Corndog Casserole... If you like state fair corndogs, you will LOVE this. Another forum I posted this on, someone tried it that night for supper, said her mother is a picky eater, don't like onions, celery or cornbread but loved this.. My personal opinion, this is better than corndogs and every crew I have made it for had went crazy over it...
CORNDOG CASSEROLE
Browned hot dog pieces mixed with celery, green onion, a corn bread batter and Cheddar
cheese for a taste of the county fair in a casserole!"
Ingredients:
2 cups thinly sliced celery
1 1/2 cups sliced green onions
1 cup whole kernal corn, drained
2 tablespoons butter
1 1/2 pounds hot dogs (beef and pork
frankfurters)
2 eggs
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided
Directions:
1.In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2.Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. I just slice mine like coins..
Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
3. Add cornbread mix, egg, milk and 1/2 the cheese and mix it all together. Spread in a 3 quart baking dish sprayed with Pam. Sprinkle on the 1 cup you saved and the rest of the cheese.
4.Preheat oven to 400 degrees F (200 degrees C).
(You will note my pan is larger than 3 quarts.. I make more than how the recipe is written. I am feeding 8 GIANTS!)
Next is a guranteed crowd pleaser and you will need to take many copies of this recipe everywhere you take this. (You will be asked for the recipe)
Mini Danish...
EASY CRESCENT DANISH ROLLS
Crescent rolls are the starting point for these homemade Danish rolls with a cream cheese filling.
Rolls:
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™
Glaze:
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350°F Slice UNrolled crectent roll, 20 per can.
Make a indention with your thumb in the center of each.
If you like add any pie filling or preserves in the center.
Whip up the cream cheese filling..
Fill with cream cheese mixture
Bake 20 to 25 minutes or until deep golden brown.
In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Note; I do not always add the glaze, when I do, I put it in a quart size zip lock bag, squeeze out the air and seal it shut, snip off a bottom corner and drizzel away over the mini Danish. *I do the same to put the cream cheese on them. Easy to work with and no clean up with a zip lock bag!
Next and last....
Fresh Strawberry Pie
Fresh strawberries, washed and sliced
A Baked pie shell
4 tablespoons dry Strawberry Jello
1 cup sugar
5 tablespoons cornstarch
1 cup water
1- Bake the pie shell
2- wash and sliced and put in the pie shell
3-Mix cornstarch and sugar in a sauce pan and cook on the stove until it is thick. Remover from heat and add in the jello, stirring until blended. Set aside and let cool or cool in a ice bath..
4-Pour over the strawberries and refrigerate until ready to eat. Top with cool whip or ice cream.
(Again, here let you imagination work.. I used fresh peaches and peach jello and that was just as good as the strawberry pie. Rasberries?)