HOT DOGS FOR A GROUP

OVEN BAKED:

Preheat oven to 400 degrees. 

Cook for 15-17 minutes until turning once.

If a browner hot dog is desired turn on broiler and brown to liking.

OVEN BROILED:

Place oven rack 2 spaced down from top

Broil for 6-7 minutes

Turn over Broil 5-6 minutes.

CROCK POT
Place hot dogs in slow cooker.

Cook on low for 3-4 hours or high for 1-2 hours. 

Turn to warm to keep warm while serving.

BAKED BREAKFAST SAUSAGE LINKS

Heat oven to 400 degrees

Place sausages on a rack in a shallow pan

Bake 10 minutes, turn over and bake 5 more minutes.

Place under broiler 2 minutes to get skins brown and snappy

SMOKED RIBS

Your Favorite Dry Rub

Your Favorite BBQ Sauce

1.  Cut Rack In Half And Remove The Membrane From Back Of Ribs

2.  Rub Generously With Dry Rub

3.  Smoke At 225 Degrees

     Baby Backs – 2 Hours

     Short Ribs – 3 Hours

4.  Put In A Pan And Wrap Tight with Foil.
     (Can Add A Little Apple Juice In Bottom Of Pan If Desired)

5.  Smoke At 225 Degrees For 2 Hours

6.  Remove From Pan, Baste With BBQ Sauce

7.  Smoke At 225 Degrees For 1 Hour.

GLAZED HAM

If baking, follow directions on package

Crock-Pot Method:

WITH SPICE OR GLAZE PACKET

10lb. spiral ham

20oz Crushed Pineapple with juice, don't drain

1 ½ cups brown sugar

1 cup ginger ale

Put 1 cup brown sugar on bottom of crock pot

Cut ham off bone and place slices sitting up-right on brown sugar

Sprinkle with ½ cup brown sugar

Drizzle with glaze packet that came with ham (if spice packet, make glaze 1st

Pour pineapple over top

Pour ginger ale over top

Cook on low 4-5 hours.

To thicken sauce/drippings, pour into sauce pan with cornstarch slurry and cook to desired thickness.

WITHOUT SPICE/GLAZE PACKET

10lb sl

iced ham

20oz Cruched pineapple with juice, don't drain

1 cup brown sugar

1/4 tsp ground clove

1/4 cup honey

4 TBL butter

Place ham into crock pot.  

Mix remaining ingredients.

Pour over ham.

Cook on low 5 hours.

To thicken sauce/drippings, pour into sauce pan with a cornstarch slurry and cook to desired thickness.

BUTTERMILK BISCUITS & GRAVY

Buttermilk Biscuits (makes 8)

6 Tbsp butter (grate it then freeze)

2 cups all purpose flour

1 Tbsp sugar

1/4 tsp baking soda

1 Tbsp baking powder

1 tsp salt

1 cup buttermilk

2 Tbsp melted butter

1. Preheat oven to 450 degrees.

2. Sift together flour, sugar, baking soda, baking powder and salt.

3. Add the butter and combine, until it looks like coarse crumbs (use food processor, a pastry cutter or 2 forks in a large bowl).

4. Stir until dough is mixed and combined, it will be slightly sticky/tacky. If it's still really sticky, add a bit more flour!

5. Divide dough into 8 equal sections. Roll into a ball then pat into a disk.

6. Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake at 450 degrees for 12-15* minutes until browned.

7. After the biscuits are baked, brush tops with melted butter.

*13 minutes was perfect on my airbake pans

Creamy Sausage Gravy

1 lb sausage

2 TBL oil or butter

1/3 cup flour

1/2 tsp seasoned salt

1/4 tsp ground thyme (or 1/8+1/16 tsp dried thyme)

3/4-1 tsp black pepper

3-4 cups whole milk

1. Brown sausage in a large skillet over medium high heat, crumbling as it browns.

2. Add oil or butter.

3. Reduce the heat to medium low and add in the flour and seasonings, stirring to combine. Cook for about 1 minute.

4. Pour in the milk, stirring frequently, until it thickens to your desired consistency.

FUNERAL SANDWICHES (sliders) -- MULTIPLE OPTIONS

GLAZE:
Mix the following-

4 TBL butter melted

1 TBL Dijon mustard

1-2 tsp poppy seeds

½ tsp onion or garlic powder (or use 1/4 tsp of each)
1 tsp Worcestershire
1 TBL sugar (optional) (I’ve only used this with Club, Hawaiian & Monte Cristo)

9 rolls fit in a 9x9 pan

12 rolls fit in a 9x13 pan
24 rolls fit in jelly roll pan (I use 1-1.5 lb. meat, cover w/cheese and double glaze)

Cut rolls in half

Put the bottom of rolls in your pan

Assemble you choice of filling from below

Cover with tops of rolls

Brush with glaze

Bake at 350 degrees for 20 minutes (10 minutes covered, 10 minutes uncovered)

*I use the same measurements of ingredients whether assembling 9 or 12 sandwiches*

CLUB

¼ lb. shaved ham

¼ lb. shaved turkey

6 slices cheese (provolone or cheddar)

HAWAIIAN HAM

½ lb. shaved ham

6 slices swiss

4 oz. crushed pineapple (about 1 tsp per slider)

BEEF AND CHEESE

1.5-2 Cups chopped roast beef (great for using up leftover pot roast)

6 slices of cheese

BUFFALO CHICKEN

1.5-2 cups chopped cooked chicken breast

¼ cup buffalo wing sauce

2-3 TBL blue cheese

TURKEY BACON RANCH

1.5-2 cups chopped cooked turkey (great for using up leftover turkey)

¼ cup Ranch dressing

4 slices bacon cooked and crumbled

MONTE CRISTO

¼ lb. ham

¼ lb. shaved turkey

6 slices mozzarella

2 TBL raspberry jam (about ½ tsp per slider)

Powdered sugar to sprinkle on top just before serving

ITALIAN

¼ lb. pepperoni

¼ lb. salami

6 slices mozzarella

(replace the Dijon in glaze with marinara)

(replace the poppy seed in glaze with parmesan)

MEATBALL

12 meatballs

¾ cup marinara sauce (about 1 TBL per slider)

6 slices mozzarella

After brushing glaze sprinkle with parmesan cheese and Italian seasoning

CHEESEBURGER

1 lb. ground beef

¼ onion chopped

10oz can rotel, drained

1 cup grated cheese

6 slices cheese

Pickle slices

Brown beef with onion. Add in rotel. Simmer until most of liquid is evaporated out. Stir in grated cheese.

Spread beef mix on bottom of rolls, top each with 1 pickle slice and ½ slice of cheese.

You can replace poppy seed with sesame seed in glaze if you choose.

****Options are only limited by your imagination.  Try sloppy joe mix, ruben, etc.****

HAM & CHEESE CRESCENTS

16 slices of thinly shaved ham, or 8 thicker slices
4 Kraft singles cut in half (I usually use cheddar but swiss would be good)
1 roll refrigerator crescent rolls

Put 2 slices of ham and ½ piece of cheese on each triangle roll. Roll them up.
Bake in 375 degree oven for 13 minutes.

HEIDI GARZA'S RIBS FOR DUMMIES

3 racks baby back ribs.

Garlic or onion salt

Generously sprinkle garlic or onion salt on both sides of the meat.  Wrap in foil.  Bake 3 hours at 325 degrees.  Take out of oven and baste with bbq sauce broil 2-3 minutes on each side.  Watch carefully, you don’t want to burn them but you do want them to get brown.

Easy sauce – 1 cup ketchup, 1 cup brown sugar, 1 cap-full of liquid smoke.  Mix well.

Can use your favorite bottled sauce if you prefer.

BISCUIT AND GRAVY CASSEROLE

1 lb. sausage browned

2 cups peppered sausage gravy

1 cup shredded cheddar

6 eggs

½ cup milk

Salt and pepper to taste

1 can (8oz) biscuits or 8 homemade biscuits

Preheat oven to 350.

Cut the biscuits into 1” pieces and put in bottom of 9x13 greased pan.

Sprinkle the sausage over the biscuits

Sprinkle the cheese over sausage

Whisk eggs and milk together with salt and pepper and pour over the cheese.

Pour the gravy over the egg mix.

Bake 30-45 minutes.

MINI SAUSAGE PANCAKE MUFFINS

Make you favorite pancake batter (form mix or scratch) (you want to end with about 2.5 cups mixed)

1/2 pound maple sausage (I always cook a 1-lb. log and just freeze 1/2)

3 tablespoons maple syrup, plus more for dipping

Preheat oven to 350F.

Cook maple sausage in a large skillet over medium heat, breaking it up, until no pink remains. Drain well and set aside to cool slightly.

Prepare pancake mix according to package instructions. Stir in sausage crumbles and maple syrup.

Spray a mini muffin tin with baking spray. Fill each muffin cup about 2/3 full. Bake 12 - 15 minutes (14 was perfect) or until a toothpick inserted into the center of one comes out clean. Cool slightly on a wire rack before serving. Serve with maple syrup on the side. My kids also like dipping in whipped cream, and taking these in cold lunch to school.

HAM & POTATO SOUP

4 cups peeled diced potatoes

1/3 cup celery

1/3 cup onion

1 cup diced cooked ham

3 cups chicken stock

½ tsp salt or to taste

1 tsp pepper

5 TBL butter

5 TBL flour

2 cups milk

8 oz cream cheese or 1lb. velveeta, room temp and cubed

Put stock, potatoes, celery, onion and ham in pot.  Bring to a boil then simmer 15-20 minutes until potatoes are tender.

While veggies and ham are simmering make a roux in a separate sauce pan with the butter and flour.

Stir until thick.

Slowly whisk in milk to the roux.

Cook about 5 minutes until thick.

Stir the milk mixture and spices into the veggies.

Add in the cheese of choice and stir until melted.

HAM & BEAN SOUP (CROCK POT)

1 lb. dried three bean mix (navy, kidney & lima)

6 cups chicken stock

2 cups cooked diced ham (use your leftovers)

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery w/leaves

2 tsp Italian seasoning (or ½ tsp each oregano, basil, rosemary, garlic powder)

½ tsp salt

½ tsp pepper

2 bay leaves

Rinse beans then put everything in crock pot on low for 8-10 hours.  Discard bay leaves before serving

ZUPPA TOSCANA (OLIVE GARDEN KOPY KAT) 2 WAYS

STOVE TOOP VERSION
2 cups chicken stock

½ cup heavy cream

2 cups diced potatoes with skins still on

2 cups chopped kale

½ - ¾ lb spicy Italian sausage

¼ tsp salt

¼ crushed red pepper flakes (or to taste, gets spicier the longer it sits)

Sauté sausage.  Combine stock and cream in pan over medium heat.  Add kale, potatoes and spices.  Let simmer 1 hour stirring occasionally)

**to freeze kale, blanch 3 minutes then ice bath 3 minutes.  (½ cup packed blanched kale = 2 cups loosely packed raw kale.)

You can make up a big batch and freeze with everything but potatoes.


INSTANT POT VERSION
2 TBL Extra Virgin Olive Oil
1 Onion diced
1lb Italian sausage
4 minced garlic cloves
3 potatoes cut in to quarters then moon shapes (leave skin on)
4 cups chicken broth
2 cups kale (ribbon cut)
1 cup heavy cream


1.  Turn pot onto sauté.  Once it says hot, put in olive oil, onions and sausage.  Cook until sausage is browned and onions are translucent.


2.  Add the garlic, potatoes and broth.  Seal pot and cook under high pressure for 5 minutes.  Natural release for 10 minutes then quick release until pressure has dropped and you can open pot.


3.  Add kale, stir until wilted down.


4.  Stir in cream.  Serve and enjoy.

HOT SAUSAGE DIP

8 oz. cream cheese

16 oz. sour cream

4 oz diced jalapenos

3 chopped green onions

1 lb. hot sausage, cooked.

Put all in slow cooker.  Serve with corn chips.

CORN DOG MUFFINS

FULL SIZE MUFFIS

8.5 oz corn bread mix

1 TBL brown sugar

1 egg

¾ cup milk

1 cup grated or crumbled cheese

5 hot dogs, cut each one into 8 pieces (40 pieces total)

Preheat oven to 400.  Grease 10 muffin tins.
Mix the cornbread mix, sugar, eggs, milk in a bowl until smooth.  Fold in the cheese.  Spoon into prepared muffin tins.  Press 4 hotdog pieces into the mix.  Bake 14-18 minutes.

FOR MINI MUFFINS

4 hot dogs cut into 6 pieces each (24 total pieces)

Preheat oven to 375

Put batter into 24 mini muffin cups

Put one hot dog piece in each

Bake 10-12 minutes

Cool 5 minutes  before removing from pan

BAHAMA MAMAS

1-1/4 tsp active dry yeast

¼ cup granulated sugar

¾ tsp teaspoons salt

¼  cup butter

¾  cups hot water

1 large eggs

3 cups all-purpose or bread flour

12 Hot dogs, brats, sausages (fully cooked)

In a large mixing bowl, combine yeast, sugar and salt. Add butter, then hot water. Add eggs. Mix in 1 cup flour. Continue to add of flour, as needed, ½ cup at a time. Mix well.  Turn onto a floured surface. Knead until smooth. Shape into a ball and turn in a greased bowl. Cover with a damp towel; allow to rise for 15 to 20 minutes.

Divide into 12 even sections.

Flatten into long flat pieces.  Place hot dogs in the flat dough.  Place the rolls in a 9” buttered baking dish.  Place on buttered baking dish or jelly roll pan.  Let rise 25 minutes until doubled in size.

Bake at 375°F (190°C) for 15 to 20 minutes. Serve warm.

It's also very good to split the dog and stuff with cheese, jalapenos and/or bacon before wrapping.

Makes 1 dozen. ( easy to double or triple this recipe)

HAM & CHEESE LOAF

1 lb frozen bread dough, thawed

9 oz deli ham

1 cup grated cheese

¼ cup mayo

1 egg, for wash

1 TBL parmesan cheese

1/4 tsp garlic powder

¼ tsp pepper

10-14 slices of cheese

Roll out dough to the length of jelly roll pan and about 12-15 inches wide.  Mix grated cheese, mayo, seasoning.  Lay the ham evenly down center of dough leaving edges exposed.  Top with cheese slices.  Spread mayo mix onto of cheese.  Fold side edges in and seal good.  Fold ends in and seal good.  Put on jelly roll pan seam side down.  Make 3 vent slits in top.  Brush with egg wash and sprinkle with parmesan.  Bake 35-40 minutes on 350 degrees.

Change up the filling. Use different meats or marinara with pizza topping and mozzarella