Martha Stewart's Texas Corn Dogs (Karen)

Ingredients

2 2/3 cups yellow cornmeal

1 1/3 cups all-purpose flour, plus more for hot dogs

3 tablespoons sugar

2 teaspoons baking powder

Coarse salt and freshly ground pepper

4 large eggs, lightly beaten

1 1/2 cups whole milk

Vegetable or peanut oil, for frying (about 2 quarts)

12 hot dogs

Directions

Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.

Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.         

Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.         

Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.

http://www.marthastewart.com/319041/texas-corn-dogs

Black Bean and Corn Dip (Karen)

1 can black beans, drained
1 can corn, drained
1 red pepper, chopped
1/4 small red onion, chopped thinly
1/2 bunch cilantro, chopped
1/2 cup Italian dressing
1/2 cup salsa

Mix together and serve with corn tortilla chips.

Taco Salad (Karen)

1 lb. ground beef
1 onion, chopped
1 pkg. Taco seasoning mix
2 cups cheddar cheese, shredded
1 large can sliced olives
1 pkg. Dorito chips, lightly crushed
1 head lettuce, shredded
2 tomatoes, chopped
green onions
15 oz. can red kidney beans, drained
8 oz. bottle Thousand Island salad dressing

Brown ground beef with onions and seasoning mix. Drain and let cool. Prepare and put all other salad ingredients in a large bowl. Toss. (Keep meat and chips separate to prevent sogginess.)

Ultimate Spaghetti and Meatballs (Karen)

Ingredients:

2 Tablespoons olive oil
1 small onion
4 cloves garlic
2 jars spaghetti sauce
1 can tomatoes
1 small can tomato paste
2 teaspoons salt
1 teaspoon pepper
1 Tablespoon garlic powder
1 Tablespoon basil
1 Tablespoon oregano
2 Tablespoons sugar
1 lb. ground beef
1 lb. ground pork
parsley
1 egg
1/2 cup Italian breadcrumbs
3/4 cup parmigiano reggiano cheese (parmesan cheese works too)
2 beef bullion cubes
1 bay leaf
1 pound spaghetti noodles
2 Tablespoon butter

Bring a large pot of water to boil for the pasta.

Add butter to a medium saucepan over moderate heat. Add the onion and half the chopped garlic and cook until soft, about 5 minutes. Stir in the spaghetti sauce, tomatoes, and tomato paste. Season the sauce with salt and pepper, spices and sugar. Let simmer for 8-10 minutes.

While the sauce is simmering, make the meatballs. Place the ground beef and pork in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, breadcrumbs, 1/2 cup parmigiana reggiano cheese, 2 tsp salt and 1 tsp pepper. After thoroughly combining everything, roll mixture into balls the size of a large walnut and place on a cookie sheet. Bake at 425° for 25-30 minutes.

While the meatballs are cooking in the oven, add the beef bouillon and the bay leaf to the boiling water for the pasta. Once cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of water for the sauce.

Add cooked meatballs and reserved starchy beef pasta water and butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top the sauce with the remaining 1/4 cup gated parmgiano reggiano cheese.

Carrot Pudding (Shalene)

Carrot Pudding:
2 cups raisins or dates
1 cup finely grated carrots
1 cup finely grated potatoes
1 cup finely grated apples
2 cups dry bread crumbs
1/3 cup nuts
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup shortening

Cream shortening and sugar.  Combine all other ingredients.  Cover quart jar with aluminum foil and
steam for three hours.

Pudding Sauce:
1 cup sugar
1 cup brown sugar
1 teaspoon salt
2 Tablespoons butter
6 Tablespoons flour
4 cups boiling water
grated orange rind to taste

Combine all ingredients.  Cook over double boiler until thick.  Serve warm over carrot pudding.

Granola (Mindy)

6 c. rolled oats

¼ c. sunflower seeds

½ c. brown sugar 

½ c. raisins, optional

1 c. coconut (optional)

1 c. chopped nuts

⅓ c. sesame seeds
¼ c. almonds

Mix all ingredients together except raisins.

In separate bowl, whisk together:

½ oil

2 tsp. vanilla

½ c. honey

Pour over dry mixture. Stir and coat thoroughly.  Spread on a cookie sheet and bake at 350 degrees for 30 minutes.  Stir frequently to insure even baking.

Add 1 c. raisins or other dried fruit during the last 5 minutes of baking.  (If using in other recipes leave out dried fruit.)

It is important to watch this processes very carefully.  The cereal should be golden brown.  Do not over bake.

Let cereal cool on baking sheet.  When cooled, break up any large pieces.  Store in airtight container.  Makes 8 cups.  (Best not to double this recipe)

Zucchini Bread (Mindy)

2 c. sugar

3 eggs

1 c. veg. oil

2 c. zucchini

3 c. flour

1 Tbl. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla

¼- ½ c. milk

Combined all ingredients.

Oil pans then dust with cinnamon sugar instead flour.  Pour mix into pans.

Bakes 350 for 35min. –small loafs

                           45min. – large loafs

*or until toothpick is inserted and comes out clean.

Makes 2 big loaves or 4 small loaves.

ENJOY!