// //]]>



8 slices cheese
8 hot dogs
8 wooden skewers
2 cups flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon baking powder
1 ½ cups milk
2 eggs
Oil, for frying
Ketchup and mustard, to serve

How to Make It

1. Place a hot dog in the middle of a cheese slice.
2. Roll the cheese slice around the hot dog, then push a wooden skewer inside.
3. Place the cheese-wrapped hot dogs seam side down on a baking sheet. Freeze for 20 minutes.
4. In a large bowl, combine the flour, salt, pepper, baking powder, milk, and eggs, stirring until the batter is smooth and has no lumps.
5. Pour the batter into a tall glass cup for easier dipping.
6. Heat oil in a pot over medium-high heat until 375°F-400°F.
7. Take a frozen hot dog and dip it fully into the batter, lifting it out then rotating it to let excess batter drip off.
8. Using tongs, carefully place the battered dog into the hot oil, rotating it so that it fries evenly. Remove when golden brown, then pat with a paper towel to drain.
9. Serve with ketchup and mustard!
10. Enjoy!

Lemon Crinkle Cookies


2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
10 Tbsp unsalted butter, softened
1 cup + 2 Tbsp granulated sugar
1 Tbsp lemon zest (from about 2 medium lemons)
1 large egg
1 large egg yolk
1 1/2 Tbsp fresh lemon juice
3/4 tsp lemon extract
1/2 tsp vanilla extract
5 drops yellow food coloring (optional)
1/2 cup powdered sugar


Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

Peanut Butter Brownie Trifle

1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups 
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed  

How to make it

Prepare brownie batter according to package directions.  Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces.  Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top.  Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. 


3 ears of corn, hulled
3 wooden skewers
¼ cup melted butter
½ cup mayo
2 cups cotija cheese
3 teaspoons chili powder

How to make it

1. Boil the corn for about 5 minutes.
2. Push a skewer through the middle of each ear of corn.
3. Drain, then brush them evenly with the melted butter.
4. Spread a bit of mayo all over each ear of corn.
5. Scoop the cotija cheese generously on the corn, making sure it covers all sides.
6. Sprinkle a little bit of the chili powder evenly across the corn.
7. Serve!

Chunky Monkey Brownies

2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 ½ cups brown sugar, packed
½ cup white sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
¼ tsp. salt
2 tsp. vanilla
½ cup banana, mashed with a fork (about one medium-large banana)
10-oz. Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
¼ cup Nestle's chocolate chips for the top

How to make it :

Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
Add flour, mashed banana and baking melts (or chocolate chips).
Stir with a wooden spoon to combine.
Spray a 9x13” glass baking dish with cooking spray.
Spread brownie mixture into prepared pan.
Smooth the top with a knife or rubber spatula.
Sprinkle chocolate chips on top.
Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
Cool completely before cutting into bars.

Easiest Ever Cinnamon Rolls


1 pkg or 2 1/2 teas. yeast
1 c water, warm
1/4 c powdered milk or buttermilk
1/2 c sugar
1/4 c cooking oil
1 egg
4 c self-rising flour


1 c sugar
3 tsp ground cinnamon
3/4 c finely chopped pecans (optional)
1/2 - 1 stick butter, room temperature


2 c confectioners' sugar, sifted
1 tsp vanilla
3-4 tsp warm water


1 Dissolve the yeast in 1 cup of WARM water. Allow to sit about 5 minutes. Stir to make sure all of the yeast is dissolved.
2 In a large bowl, add the yeast mixture to the powered milk, sugar, oil and egg.
3 Slowly add in 1 1/2 cups flour and work in until smooth. Gradually add 2 - 2 1/2 cups more flour until you get the dough to a good working consistency so that it is easy to handle. Cover and let rest for 5 minutes.
4 Knead the dough onto a floured surface until smooth. Put dough in a large bowl with lightly oiled sides. Cover and set in a warm place. Allow to rise until the dough has doubled in size.
5 On a floured surface, knead the dough until smooth and then roll it out into a large rectangle. Generously spread the room temperature butter over the top of the rectangle of dough.
6 In a small bowl, mix together the cinnamon and the sugar and sprinkle evenly over the top of the buttered dough.
7 Sprinkle the chopped pecan pieces evenly over the sugar-cinnamon mixture. (OPTIONAL)
8 Beginning at the widest side, roll up as evenly and tightly as possible. Cut into rolls at 1 inch intervals with kitchen twine.
9 Place on a greased cookie sheet or baking dish. Cover and set in a warm, dry place until doubled in size.
10 Bake in a preheated 350 degree oven for 20-30 minutes. Remove from the oven to begin to cool. While still warm , drizzle with the glaze.
11 TO PREPARE THE GLAZE: In a small mixing bowl, add vanilla to the sifted confectioner's sugar. VERY SLOWLY add warm water a teaspoon at a time until the mixture gets to a consistency to allow you to drizzle it over the warm cinnamon rolls. If you get it too thin, simply add more sugar.

 Prep: 2 Hr
 Cook: 30 Min
Method: Bake

Sweet Alabama Pecanbread


1 c sugar
1 c brown sugar
4 eggs beaten
1 c oil
1 1/2 c self rising flour
1 tsp vanilla
2 c pecans finely chopped


1 Preheat oven to 350 degrees. Lightly grease and flour 9x13 inch baking dish.

2 Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth.

3 Stir in flour and vanilla. Add pecans, then stir until evenly mixed.

4 Spoon into prepared pan and bake for 30-35 minutes.

 Cook: 30 Min
Method: Bake