Take your BBQ up a notch

For the Fourth of July, we tried these saucy hot dogs, from Our Best Bites. They got rave reviews from everyone. It's fun to take something traditional and simple and give it a twist. I made the sauce in advance and refrigerated it. When dinnertime came, I reheated the sauce to serve over freshly grilled hot dogs. Sprinkle cheese on the finished product, if desired, or melt some cheese onto a toasted bun.

Despite all the positive reviews, I have to express one drawback. I couldn't really taste the bacon, so I was disappointed to have the extra fat content. I'm interested to see what would happen if I left it out and used a little canola oil to saute the onion. If I ever do that, I'll let you know. It might take away depth of flavor.

THE RECIPE:

3 slices bacon
1 medium onion, chopped
3 cloves garlic, minced
1 12-ounce bottle chili sauce *
1/4 c. brown sugar
1 Tbsp. yellow mustard
1 1/2 Tbsp. Worcestershire sauce
1/2 c. apple juice

In a large skillet, fry bacon until crisp. Drain bacon on paper towel. Add onion to bacon drippings and saute until tender, adding garlic a couple of minutes into it. Add remaining ingredients and bring to a boil. Crumble bacon and stir into mixture. Cook a few minutes, or until desired consistency is reached. Makes enough for about 10 hot dogs.

*Such as Heinz, Homade, or store brand, found near the ketchup and BBQ sauce -- not Asian chili sauce.

Pastry-topped goodness

Sometimes a nice chicken pot pie really hits the spot. This is a yummy version I adapted from a Better Homes and Gardens recipe. It's not much of a pie, because it's baked in a 9x13 pan, but it's the right idea. And it's delicious and comforting.

THE RECIPE:

1 recipe pastry topper
1 c. chopped onion
1 c. sliced fresh mushrooms
3/4 c. diced celery
1/2 c. chopped red sweet pepper
2 Tbsp. butter
1/3 c. flour
1/2 tsp. garlic powder
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 c. chicken broth
1 c. milk
2 c. chopped cooked chicken (I boiled mine)*
1 c. frozen peas
1 beaten egg

Cook onion, mushrooms, celery and pepper in butter over medium heat for a few minutes, until tender. Stir in flour and seasonings. Add chicken broth and milk. Cook and stir until thickened and bubbly. Add chicken and peas. Pour into 9x13 baking dish. Place pastry topper over chicken mixture and brush lightly with beaten egg (you won't use the whole thing). Cut slits in pastry to allow steam to escape. Bake, uncovered, at 400 degrees for 30 to 35 minutes, or until crust is golden brown. Let stand 20 minutes before serving.

Pastry topper:

1 1/4 c. flour
1/4 tsp. salt
1/3 c. shortening
4 Tbsp. cold water

Stir together flour and salt. Using pastry blender or fork, cut in shortening until dough pieces are pea-size. Sprinkle water gradually over mixture while tossing with fork until dough is moistened. Form into a ball. On lightly floured surface, roll dough into 9x13 rectangle.

*Or use leftover turkey or rotisserie chicken.

A nice "square" meal

Have you ever bought frozen Maddox turkey steaks? They are really good. (Maddox is a restaurant in northern Utah, but their steaks are sold in the freezer section at stores.) They are great dipped in honey or Thousand Island dressing. They come in packages of nine, which cost about $12 at Walmart. I price-match them when they go on sale for $8 at Kent's Market.

Chow down on chowder

We've been making this chicken corn chowder for three years now, and it's always a hit. It works great by itself or in bread bowls. You can make your ingredients as chunky or bite-sized as you desire. It's a Crock-Pot meal, which makes it even more appealing to me.

THE RECIPE:

2 Tbsp. butter/margarine
1 1/2 lbs. chicken, cubed
1/2 c. chopped onion
2 stalks celery, chopped
1/2 lb. carrots, chopped
2 cans corn, drained
2 cans cream of potato soup
1 1/2 c. chicken broth
1 tsp. dill weed (this really adds to it)
1/2 c. half-and-half

Brown chicken in butter (it doesn't have to be cooked through), then transfer to Crock-Pot. Saute onions and celery briefly, then transfer to pot, along with carrots, corn, potato soup and broth. Add dill weed and cook for 5 to 6 hours on low. During last 10 minutes, stir in half-and-half. Serves 8.

Do the mashed potato, then do the twist

Fiesta mashed potatoes are a tasty twist on the traditional dish. By the way, I never peel my potatoes, because the skin has so much nutritional value.

THE RECIPE:

8 to 10 russet potatoes (small-medium, like the ones that come in the bag)
16 oz. lowfat sour cream
1 packet Hidden Valley's fiesta ranch mix
1/4 c. butter or spread

Wash potatoes, then chop into chunks and place in pot of water. Boil until tender. Potato chunks will slip off the end of a fork. Drain and place in mixing bowl. Add remaining ingredients and beat with hand mixer until creamy.

Tip: Mix the sour cream and fiesta ranch ahead of time, then if you don't need the whole 16 ounces for your potatoes -- maybe you only used 8 and they were small -- you can use the remainder as a chip dip. Yum!

Spectacular salad

This salad is extraordinary. I have made it many times since I got the recipe from a gal in my neighborhood. The above picture shows a bowl that is 11 inches in diameter. Two adults and one 3-year-old devoured its contents in less than 24 hours. The dressing is a delicious mix of sweet and tangy.

THE RECIPE:

1 head romaine lettuce, washed and chopped (if you use bagged lettuce, you will probably need two)
1 apple, cubed
1 pear, cubed
1 c. shredded Swiss cheese
1 c. Craisins
1 c. cashews

1/2 c. sugar
1/3 c. lemon juice
1 Tbsp. dijon mustard
2 tsp. minced onion (or 1/8 to 1/4 tsp. onion powder)
1/2 tsp. salt
1 Tbsp. poppy seeds
1/2 c. oil (I have only used canola)

Mix salad ingredients and dressing ingredients separately. Toss together before serving. Keep them separate if you don't plan to use all the salad at once or it will get soggy. You must know, however, that I would still eat this salad if it were soggy. It's that good.

Do the dip

Now this is the right way to make a French dip sandwich. By the way, I used to hate French dip sandwiches. In recent times, I have had an awakening, a beautiful awakening. The only thing I can figure is that I had never eaten them the right way before. I think they never had toppings, which I have discovered are vital. The recipe below is delicious and so very easy. Serve the sandwiches with a salad or other veggie on the side.

Deli-sliced roast beef
Sub rolls or hoagie buns
Packet of au jus powder
Mayonnaise
Sliced Swiss cheese (please understand, I hate Swiss plain, but it is delicious on this)

Make au jus according to package directions. (You just boil it with water.) Add roast beef so meat will warm up. Meanwhile, slice rolls and toast them under the broiler until they're good and golden. Top with mayo and cheese. Use a fork or tongs to remove the beef from the sauce and layer it on the sandwich. Pour au jus into bowls for dipping.

Tater-tot casserole

This tater-tot casserole is really easy and versatile. You can stuff as many veggies into it as you want. I got rid of a bunch of zucchini from our garden this way. It tasted great. The tater tots make it hearty, so just an 8x8 pan should do for most families.

THE RECIPE:

1/2 lb. ground beef
1 small onion, chopped
1 can cream of mushroom soup
1/4 c. milk (optional)
3 c. frozen mixed vegetables (or chop your own fresh)
1 c. shredded cheddar cheese
16 oz. frozen seasoned tater tots

Brown onion with meat, then spoon into 8x8 baking dish. Mix in soup, milk and veggies. Top with cheese, then potatoes. Bake for 45 minutes at 375 degrees.

Start the day right

I love breakfast. And what better way to start the day than by combining all the fixins in one easy dish? This breakfast casserole does the trick.

THE RECIPE:

6 c. frozen shredded hashbrowns

2 c. shredded cheddar cheese

3 c. cooked meat, your choice*

8 beaten eggs

3 c. milk

1/4 tsp. salt

1/4 tsp. black pepper

Coat 9x13 pan in nonstick spray. Fill with potatoes, cheese and meat. In a bowl, combine eggs, milk, salt and pepper. Pour over potato mixture. Bake uncovered at 375 degrees for about an hour, or until a knife inserted near center comes out clean.

*I use two or more of the following: cooked and crumbled bacon, cubed or chopped ham, cooked ground sausage.

Potato power

This recipe for potato and ham casserole is really great. Our favorite way to make it is with leftover spiral-sliced brown sugar ham -- you know, after Easter or Christmas or something. (Easter is coming up, so plan on making this.) It's really a winner. Tonight we just made it with thinly pre-sliced ham. It has a really simple flavor, but everyone seems to enjoy it.

THE RECIPE:

8 russet potatoes (small to medium, like the ones in the bags),
scrubbed and sliced
24 thin slices of ham or a bunch of leftover holiday ham
1 stick butter
1/2 c. flour
1 1/2 tsp. salt
4 1/2 c. milk
Pepper to taste
16 oz. frozen peas (optional)

Preheat oven to 400 degrees. In saucepan, melt butter. Stir in flour, salt and pepper. Add milk. Cook over medium heat, stirring frequently, until thick and bubbly. In 9 x 13 pan, layer potatoes, ham, peas and sauce. You should be able to repeat the layers once or twice. Bake, covered, for one hour.

Somebody stop me

Our recipe for bacon-wrapped smokies absolutely rocks. These babies are so addicting. I simply cannot stop eating them, no matter how full I am. A lot of people make them with barbecue sauce, but that just won't do for us. A simple mixture of ketchup and brown sugar gives the smokies just the right zip. We have never had a bad review. In fact, we have never had a less-than-glorious review. Try them.


THE RECIPE:

1 16-ounce pkg. cocktail smokies
1 16-ounce pkg. bacon (sliced into thirds)
3/4 c. brown sugar
3/4 c. ketchup
Toothpicks

Wrap each sausage in bacon and secure with toothpick. Place on foiled cookie sheet (be sure your cookie sheet has edges to catch the grease). Cook at 375 degrees for 15 minutes. Meanwhile, mix brown sugar and ketchup. Remove smokies from oven and coat with sauce. Bake at 400 degrees until bacon is cooked and crispy on edges. Divine. Absolutely divine.

Comforting food

As in, it's nice to eat food that comforts you the day after you made food you didn't like.

And that's what brings us to mac 'n' cheese. But this isn't just any mac 'n' cheese. This is Chuck's Favorite Mac and Cheese. Who is Chuck? We may never know. But at least we know his favorite mac recipe.

Marie whipped this little number up from a recipe we stumbled upon at allrecipes.com. I think we each polished off two bowls of the stuff, possibly more because three-quarters of the pan is gone.

I added a dash of salt to mine.

THE RECIPE:

8 ounces elbow macaroni, cooked and drained
8 ounces sharp cheddar cheese, shredded
12 ounces cottage cheese
8 ounces sour cream
1/4 c. grated Parmesan
Salt and pepper to taste
1 c. dry bread crumbs
1/4 c. melted butter

Preheat oven to 350 degrees. In 9x13 baking dish, stir together noodles, cheeses, sour cream and salt and pepper. In small bowl, mix bread crumbs and butter. Sprinkle over noodle mixture. Bake 30 to 35 minutes, uncovered, or until top is golden.