Source: http://www.sheknows.com – by Sandra Denneler
Who cares if there’s more winter ahead when you’ve got these adorable groundhog hot dogs on your plate?
On Feb. 2, the groundhog always takes center stage as we anxiously wait to hear if spring is on its way. This year, celebrate Groundhog Day by making him the center of your plate, too! These funny hot dog groundhogs can be placed inside cornbread muffins, a snowy mound of mashed potatoes or baked biscuits, whichever your family prefers. Easy to create and a fun way to celebrate America’s favorite weather-forecasting rodent.
Groundhog hot dogs
For this recipe, 1 hot dog makes 2 groundhogs
Ingredients and supplies:
- Hot dogs
- White cheese slice
- Black olives
- Cream cheese
- Clean paper hole punch
- Black food coloring pen
- Clean scissors
- Cornbread muffins, mashed potatoes or biscuits
1 Prepare groundhog burrows
These can be created using cornbread muffins, mashed potatoes or biscuits. Bake or make whichever you prefer before making the hot dog groundhogs.
2 Cut groundhog ears and bake
Preheat your oven to 400 degrees F. Cut the hot dogs in half. To form the ears, make circular cuts at the top and around the back of the top of each hot dog. Prop the ears up with toothpicks. Place the hot dogs on a baking sheet and cook them for 10 minutes.
3 Make eyes, noses and teeth
While the hot dogs are cooking, make the eyes, noses and teeth. Punch out circles of cheese and olives with a clean paper hole punch. Add dots to the cheese eyes using a black edible food coloring pen. Cut small rectangles of cheese for the teeth with a pair of clean scissors.
4 Attach eyes, noses and teeth to hot dogs
When the hot dogs are done, allow them to cool a few minutes. Remove the toothpicks from behind the ears. Wipe any grease off of the face area. Attach the eyes, nose and teeth with tiny dollops of cream cheese.
5 Place the groundhogs in their burrows
Use hollowed-out centers of your cornbread muffins,
piles of mashed potatoes
or baked biscuits.
6 Eat up!
Celebrate Groundhog Day with a plate full of fun.
Cook Time 1 hour, 15 minutes
Who would have thought that cupcakes with piles of gorgeous frosting would make a healthy meal? They are when made this way! Your kids will be tickled when they see these on their plate and even your pickiest eaters won’t be able to resist the cheddar whipped mashed potato topping.
Yield: about 12
What you’ll need
- 2 pounds lean ground turkey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 medium garlic cloves, finely minced
- 8 ounces mushrooms diced
- 1 teaspoon soy sauce
- 2 tablespoons white wine
- 1/4 cup minced fresh parsley
- For the mashed potatoes:
- 4 large russet potatoes, peeled and cut into 2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 4 tablespoons butter, cut into cubes
- 1/2 cup buttermilk
- 1 cup grated sharp cheddar cheese
- Additional milk if needed
How to make it
- Preheat the oven to 350 degrees. Line a muffin tin with foil liners and spray each one with cooking spray. Set aside.
- Place ground turkey in a large mixing bowl. Add salt and pepper and set aside. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes or until onion is tender and translucent. Add garlic and mushrooms and cook for 10 minutes or until mushrooms have released their juice and it’s been reabsorbed. The veggies should be very tender. Stir in the soy sauce and wine and cook for 5 minutes more. Stir in the parsley.
- Add the veggie mixture to the turkey and mix until fully incorporated (I find my hands work best for this).
- Fill the prepared muffin tins with the turkey mixture until they are about 3/4 full. Bake for about 25 minutes, or until the turkey is cooked through.
- While the meatloaf is baking make the mashed potatoes. Cover the peeled and cubed potatoes with cold water. Add a large pinch of salt. Bring to a boil, reduce heat, and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife. Remove from heat and drain potatoes and add to the bowl of a food processor fitted with a steel-blade attachment. Add the salt, pepper, butter, and buttermilk and pulse until completely smooth. If the mixture seems too thick, add a bit of milk until the consistency is like spreadable frosting. Remove potatoes from the food processor and place into a bowl. Fold in the grated cheese.
- Remove meatloaf from the oven. If there is any liquid in the muffin liners, carefully drain off each individually and return to the pan. Spoon the mashed potatoes over the meatloaf or fill a pastry bag with the potatoes and decoratively pipe as you would frosting. Serve immediately or cover loosely and refrigerate. When ready to serve re-heat for 15 minutes in a 400 degree oven.
Source: sweetlittlethang.wordpress.com – by sweetlittlethang
These are a really cute idea for a get together. If you put only one “meatball” on per cupcake and serve a bunch on a tray it looks like a HUGE bowl of spaghetti!
■12 baked and cooled vanilla cupcakes
■Homemade or store bought classic vanilla frosting
■1/2 teaspoon unsweetened cocoa powder
■3/4 cup low sugar strawberry preserves (low sugar has the best color)
■3 drops yellow food coloring
■12 hazelnut chocolates (Ferrero Rocher), unwrapped
■2 tablespoons grated white chocolate plus additional chunk for garnish
Step 1-Tint the vanilla frosting with the cocoa powder and yellow food coloring. Spread a thin layer of tinted frosting on top of the cupcakes. Arrange the cupcakes on a serving platter, touching.
Step 2-Spoon the remaining tinted frosting into a ziplock bag. Snip a small corner from the bag. Now have fun piping the frosting all over the cupcakes to make the noodles. Make sure to pile it high and have some of the frosting hang over the edges of the cupcakes.
Step 3-Toss the hazelnut chocolates with the strawberry preserves in a medium bowl to coat. Spoon some of the preserves on top of each cupcake. Place a hazelnut chocolate on top of each cupcake, and one on the platter. Top cupcakes with the remaining strawberry preserves.
Step 4-Sprinkle the grated white chocolate over the cupcakes.
Blanched almonds give this cheese appetizer a rich texture. Unbaked, it’s smooth and spreadable, while baking makes it crumbly like feta. It’s easy to make ahead.—Mary Raymond, Chesterfield, Missouri
Prep: 25 min. + soaking
Bake: 35 min. + chilling
- 1 cup blanched Diamond of California® Almonds
- 1/2 cup water
- 1/4 cup lemon juice
- 5 tablespoons olive oil, divided
- 1 garlic clove
- 1-1/4 teaspoons salt
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
- Assorted crackers
- Rinse almonds in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
- Drain and rinse almonds, discarding liquid. Transfer to a food processor. Add 1/2 cup water, lemon juice, 3 tablespoons oil, garlic and salt; cover and process for 5-6 minutes or until pureed.
- Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour almond mixture into prepared strainer; bring up corners of cloth and tie with string to form a bag. Refrigerate overnight.
- Squeeze out any liquid; remove cheesecloth and discard liquid from bowl.
- Transfer ball to a parchment paper-lined baking sheet; flatten slightly into a 6-in. circle.
- Bake at 200° for 35-40 minutes or until firm.
- Cool. Refrigerate until chilled.
- In a small skillet, heat the thyme, rosemary and remaining oil over medium heat for 2 minutes. Cool to room temperature. Drizzle over almond mixture.
- Serve with crackers.
- Yield: 1-1/2 cups.
Nutrition Facts: 2 tablespoons (calculated without crackers) equals 122 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 249 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.
This recipe came from a cooking class I attended at a local department store. I first served it to my husband on Valentine’s Day, but now I make it for Christmas as well. —Michele Fehring, Fishers, Indiana
Prep: 20 min. + chilling
- 8 egg yolks
- 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 1 cup Champagne
- 1 cup heavy whipping cream, whipped
- 1 pint fresh raspberries
- 1 pint fresh strawberries
- In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in Champagne.
- Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes.
- Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
- Press plastic wrap onto surface of custard.
- Refrigerate until chilled.
- Fold in whipped cream.
- Spoon three-quarters of the Champagne cream into stemmed glasses.
- Top with berries. Spoon remaining Champagne cream over berries.
- Yield: 6 servings.
Nutrition Facts: 1 serving equals 267 calories, 14 g fat (7 g saturated fat), 300 mg cholesterol, 19 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Black-eyed peas have long been a staple of Southern cooking, as well as a symbol of good luck. That’s why hoppin’ John, a dish made with black-eyed peas and rice, is standard New Year’s fare. Served with corn muffins, these make-your-own parfaits have all the key ingredients, plus one more — lots of kid appeal.
What you’ll need
- 2 bacon strips, cut into 1-inch pieces
- 2 cups chopped red or green bell pepper
- 1/4 cup diced onion
- 1 tomato, chopped
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 2 cups fresh or frozen black-eyed peas
- 3 cups chicken broth
- 2 cups cooked rice
- 1 cup grated Cheddar cheese
- Sour cream and cherry tomatoes (for garnish)
How to make it
- In a medium saucepan, saute the bacon for 5 minutes. Stir in 1/2 cup of the bell pepper, the onion, the chopped tomato, the chili powder, the salt and pepper, and the black-eyed peas. Pour in the broth and bring the mixture to a low boil, then simmer it uncovered for 1 hour or more, stirring occasionally, until the liquid is absorbed.
- Layer the peas, rice, cheese, and remaining bell pepper in parfait glasses. Top with sour cream and a cherry tomato. Serves 6 to 8.