Piggies in a Blanket

Piggies in a Blanket

Make Bread Dough
Roll it out on a floured countertop.
Dry wieners with a paper towel.
Place on rolled out dough and roll them up.
Cut 1 hotdog in the middle and pinch sides and ends together so that they are all enveloped in the dough.
Decorate the top with thinly sliced ribbons of dough.
Let Rise
Bake @ 275 degrees for about 10 - 12 min.
Enjoy!

*If you have left over dough.
Roll out into a circle and cut in pie shapes.
Roll up from the largest piece of the pie shape to make Crescent Rolls.

P for Pepper

R for Reggie

O for Owen

A for Autumn and Almost All gone!

O for Oscar

Tuna or Salmon Roll

Tuna Roll

Filling:

1-7 1/2 oz can tuna

1- small onion

1 tsp chopped green pepper

1/2 c. shredded cheddar cheese

1 egg beaten

Dough

1 c. flour

1 3/4 tsp baking powder

1/4 tsp salt

1 tsp sugar

1/4 c. margerine cut into

Add: 

1 unbeaten egg

1/3 c. milk

Directions:

Mix and turn out on floured board.  Knead lightly. Roll into 12" x 10" rectangle. Spread tuna onto rolled out dough and roll like jelly roll.  Place cut side down on ungreased baking sheet.

Cheese Sauce:

melt 1 tbsp butter in sauce pan

add 2 tbsp flour and enough milk to make a medium white sauce

add shredded cheddar cheese to taste

Bake @ 425 for 20 min

Grilled Steak Kabobs

GRILLED STEAK KEBABS

INGREDIENTS

         1/2 cup olive oil

         1/2 cup soy sauce

         3 cloves garlic, minced

         1 teaspoon black pepper

         2 pounds sirloin steak, cut in 1-inch cubes

         1 red bell pepper, seeded and cut in 1-inch pieces

         1 orange bell pepper, seeded and cut in 1-inch pieces

         1 green bell pepper, seeded and cut in 1-inch pieces

         1 red onion, cut in 1-inch pieces

         8 (12-inch) metal skewers

INSTRUCTIONS

In a medium bowl, whisk together olive oil, soy sauce, garlic and pepper.

Add the cubed sirloin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes or up to 1 hour.

Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion.

Grill kebabs over medium heat, turning often, until all sides of the meat is well brown and vegetables are tender. (About 12 to 15 minutes)

Serve and enjoy! ♥  Serves 4-8

Barbecued Pulled Pork Sandwiches with Homemade    

                                 BBQ Sauce, & Cole Slaw

1 boneless pork butt, about 4 lbs.

3 Tblsp. Dark brown sugar

4 Tblsp. Essence, recipe follows

1 Tblsp. Salt

1 Tblsp. Cumin

1 Tblsp. Paprika

1 Tblsp. Freshly ground black pepper

1 Tblsp. cayenne pepper

Wet Mop Basting Sauce, recipe follows

Homemade Barbecue Sauce, recipe follows

8 sandwich buns or hamburger buns

Kicked Up Cole Slaw, recipe follows

Place the pork in a baking dish. In a bowl, combine the sugar, Essence , salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.

Preheat an oven or smoker to 225 degrees F.

Bring the pork to room temperature and place in a roasting pan, fat side up.  Slow cook in the oven, basting with the wet mop basting sauce every 45 min., until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.)  Remove from the oven and let rest for 20 – 30 min.

With a knife and fork or two forks, pull the meat apart into small slices or chunks.  Toss with the barbecue sauce, to taste.

and divide among the hamburger buns.  Top with the coleslaw.  Serve with the fried pickles and additional BBQ sauce on the side.

Essence Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch                                      

Published by William and Morrow, 1993.

Wet Mop Basting Sauce:

1 c. white vinegar

1 c. apple cider vinegar

1 Tblsp. Dark brown sugar

1 Tblsp. Red pepper flakes

1 Tblsp. Cracked black pepper

1 Tblsp. Salt

The night before you cook the pork, combine all the ingredients in a large bowl and whisk will.  Refrigerate and let the flavors blend overnight.

Barbecue Sauce:

1 c. apple cider vinegar

1 c. ketchup

3 Tblsp. Packed dark brown sugar

1 Tblsp. Yellow mustard

1 Tblsp. Molasses

1 tsp. salt

½ tsp. dried crushed red pepper

In a bowel, combine all the ingredients and whisk well to dissolve the sugar.  Place in a squeeze bottle and dress the putlled pork sandwiches to taste

Plain Pulled Pork
 Pulled Pork with BBQ sauce drizzled on
Pulled Pork with BBQ sauce mixed in,
& the Cole Slaw

The Cole Slaw gets slapped on top of the Pulled Pork

O.K., so I left my bun on the BBQ a little longer than I should have.
So delicious anyway!

Cole Slaw:

3/4   cup mayonnaise

1/4   cup Dijon mustard

1/4   cup packed light brown sugar

3       tablespoons apple cider vinegar

2       tablespoons buttermilk

4       teaspoons celery seeds

1       teaspoon salt

1/4    teaspoon freshly ground black pepper

1/8    teaspoon cayenne

3       cups shredded green cabbage (about 1/2 head cabbage)

3       cups shredded red cabbage (about 1/2 head cabbage)

1       green bell pepper, finely diced

1       large carrot, peeled and shredded

1/2   cup grated yellow onion

1/4   cup minced fresh parsley

Directions:

In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

Yield: 8 servings

Recipe courtesy of Emeril Lagasse, 2001