Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, July 23, 2017

All American Hot Dog / #SundaySupper

If you are a hot dog lover, today's blog post is for you! I put together my All American Hot Dog, which is full of my favorite foods from some of the places I have lived. I hope you will give my dog a try! It is full of midwest chili, southwest salsa and avocado, and southern BBQ, baked beans, and slaw!


All American Hot Dog 
(printable recipes)
Hot Dog Bun
Yellow Mustard
2 oz. Hebrew National Beef Frank
Vidalia Onion, chopped small
2 oz. Skyline Chili
1 oz. 4-Cheese, shredded
1 oz. Rib Meat, shredded
1/2 oz. BBQ Sauce
1 oz. Cole Slaw
1/2 oz. Salsa
Avocado Chunks

Line up ingredients. Warm up chili and beans. Mix BBQ sauce with rib meat, and heat. Cut avocado into small chunks.

Cook hot dogs on grill.
Start by placing mustard on bun. Top with hot dogs, onions, and chili.
Top with rib meat/sauce.
Finish with slaw, avocado chunks, and salsa!

Thanks for stopping by today! If you scroll down just a bit, you will find lots of tasty Hot Dog recipes and ideas from the #SundaySupper family!
Thank you to our co hosts today, Stacy, who blogs at Food Lust People Love  and Mary Ellen, who blogs at Recipes Food and Cooking! 


Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.





 


All American Hot Dog

INGREDIENTS:


  • Hot Dog Bun
  • Yellow Mustard
  • 2 oz. Hebrew National Beef Frank
  • Vidalia Onion, chopped small
  • 2 oz. Skyline Chili
  • 1 oz. 4-Cheese, shredded
  • 1 oz. Rib Meat, shredded
  • 1/2 oz. BBQ Sauce
  • 1 oz. Cole Slaw
  • 1/2 oz. Salsa
  • Avocado Chunks

INSTRUCTIONS:


  1. Line up ingredients. Warm up chili and beans. Mix BBQ sauce with rib meat, and heat. Cut avocado into small chunks.
  2. Cook hot dogs on grill.
  3. Start by placing mustard on bun. Top with hot dogs, onions, and chili.
  4. Top with rib meat/sauce.
  5. Finish with slaw, avocado chunks, and salsa!
Created using The Recipes Generator

Sunday, July 16, 2017

Chocolate Cherry No Bake Bars / #SundaySupper

Today we are having a picnic, and I brought these Chocolate Cherry No Bake Bars! These bars are easy to make. They do take a little bit of time; but they are so worth it! Creamy, tasty, and full of chocolate and cherry flavor. They are a perfect dessert! They fit in at a picnic, a campout, a backyard party or anywhere you want to serve a fun dessert that everyone will love! 
Plan time to make this dessert. It has to be refrigerated for at least 3 hours after making it.  It can be refrigerated for several days if you wish to make it ahead of time!
 

Chocolate Cherry No Bake Bars
(printable recipe at end of page)

1 pound Fresh Cherries
1 cup Fresh Whipping Cream
2-3 tbl Confectioners Sugar
3 Cherry Yogurt Containers (6 oz. each)
Chocolate Graham Crackers
Chocolate Curls

 Wash the cherries, take the stems off, pit the cherries, and cut them in half. Place in refrigerator until needed.
Make whipped cream with the whipping cream, adding sugar as desired. I used fresh whipped cream, but pre made whipped cream will work also. Mix the whipped cream with the containers of cherry yogurt; just mixing with a spoon.
 Fit chocolate graham crackers onto the bottom of the pan, You can use any size pan for this recipe. I used a small one that is 6"x9". If you prefer to use a larger dish, adjust the amount of the ingredients to fit your pan. The graham crackers are easily cut with a serrated knife by "sawing" back and forth.
You will be making 3 layers, so divide your yogurt whipped cream mix accordingly. Place the first layer over the bottom layer of graham crackers.
 Add cherries, again keeping in mind that you will have three layers of cherries.
Add the second layer of graham crackers right on top of the cherries. Then spread a layer of the whipped cream yogurt mix on top. Add more cherries.
Add the final layer of the graham crackers when you are almost to the top of your pan. 
Add another layer of whipped cream and yogurt mix, and top with the cherry halves. Use a vegetable peeler to shave pieces of chocolate from the block of chocolate to the top layer. Cover with plastic wrap and refrigerate for approximately 3 hours. Check to see if the graham crackers have softened by sticking a toothpick in to several spots. The toothpick should go down through the crackers. Once it does, the bars are ready to be cut and served.
The bars should be kept refrigerated. The longer they are refrigerated, the better they taste and the softer the texture.
Serve right from the fridge!
Thank you for stopping by today! I hope you enjoyed this recipe! 

Thank you to our host today, Christie, who blogs at A Kitchen Hoor's Adventures!

Keep scrolling down to find more picnic recipes from the rest of the #SundaySupper cooks. I know you will find even more to love! 


Best Picnic Recipes to Enjoy at the Park

Starters, Skewers, and Sandwiches al Fresco

Stow-and-Go Sides and Salads

Drinks and Desserts for Outdoor Dining

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




Yield: 12 Bars

Chocolate Cherry No Bake Bars

INGREDIENTS:


  • 1 pound Fresh Cherries
  • 1 cup Fresh Whipping Cream
  • 2-3 tbl Confectioners Sugar
  • 3 Cherry Yogurt Containers (6 oz. each)
  • Chocolate Graham Crackers
  • Milk Chocolate Bar

INSTRUCTIONS:


  1. Wash the cherries, take the stems off, pit the cherries, and cut them in half. Place in refrigerator until needed.
  2. Make whipped cream with the whipping cream, adding sugar as desired. I used fresh whipped cream, but pre made whipped cream will work also. Mix the whipped cream with the containers of cherry yogurt; just mixing with a spoon.
  3. Fit chocolate graham crackers onto the bottom of the pan, You can use any size pan for this recipe. I used a small one that is 6"x9". If you prefer to use a larger dish, adjust the amount of the ingredients to fit your pan. The graham crackers are easily cut with a serrated knife by "sawing" back and forth.
  4. You will be making 3 layers, so divide your yogurt whipped cream mix accordingly. Place the first layer over the bottom layer of graham crackers.
  5. Add cherries, again keeping in mind that you will have three layers of cherries.
  6. Add the second layer of graham crackers right on top of the cherries. Then spread a layer of the whipped cream yogurt mix on top. Add more cherries.
  7. Add the final layer of the graham crackers when you are almost to the top of your pan.
  8. Add another layer of whipped cream and yogurt mix, and top with the cherry halves. Use a vegetable peeler to shave pieces of chocolate from the block of chocolate to the top layer. Cover with plastic wrap and refrigerate for approximately 3 hours. Check to see if the graham crackers have softened by sticking a toothpick in to several spots. The toothpick should go down through the crackers. Once it does, the bars are ready to be cut and served.
  9. The bars should be kept refrigerated. The longer they are refrigerated, the better they taste and the softer the texture.
  10. Serve right from the fridge!
Created using The Recipes Generator

Sunday, June 25, 2017

Grilled Beef Skewers / #SundaySupper

I am so excited about these Grilled Beef Skewers! It's time for #SundaySupper and we are talking beef. But not just any beef.  Certified Angus Beef® is on the menu today and we are cooking up Cowboy Recipes! These Grilled Beef Skewers are made with a Boneless Beef Sirloin Tip Roast, and they taste incredible! I added onion bites for a really tasty flavor combination, and I paired the beef skewers with veggie skewers to add color and great flavor to the plate!

 Grilled Beef Skewers
(printable recipe at end of page)

Certified Angus Beef® Boneless Beef Sirloin Tip Roast
1/2 Vidalia Onion
1 each Red, Yellow, and Orange Peppers
12 Mushrooms
Black Pepper 


Cut down the veins that you see in the roast. They end up into beautiful steaks. Take the piece of steak and make slices down the length of the cut piece, approx. 1/2" wide. Cut those strips in to cubes.
Cut the onion in half and then the half in quarters. Wash and pat dry the mushrooms. Cut and and chop peppers into small squares.
Load the onions and beef on to the skewers. But before you do, wipe the skewers with a paper towel sprayed with cooking spray. Let the beef and onion have just a bit of room so they cook evenly. Sprinkle with pepper.
Cut the peppers and mushrooms to fit onto the skewers. Add more onions too. Sprinkle with pepper. 
Put the beef and veggies on the grill. Use a timer to turn the skewers every 2 minutes. The beef will be medium rare in about 8 minutes. 

Enjoy your Grilled Beef Skewers! I served them with a small pasta salad and a slice of bread~the beef had a great taste and texture. My family loved these! I bet yours will also! These skewers would also make a great meal for a party. You can build the skewers ahead of time and because they cook so fast you can start them as the party guests arrive!

Thanks for stopping by today!
Thanks so much to Cindy from Cindy's Recipes and Writings for hosting today's fun event!
Scroll down to find many more recipes from #SundaySupper cooks!


More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement


Grilled Beef Skewers

INGREDIENTS:


  • Certified Angus Beef® Boneless Beef Sirloin Tip Roast
  • 1/2 Vidalia Onion
  • 1 each Red, Yellow, and Orange Peppers
  • 12 Mushrooms
  • Black Pepper

INSTRUCTIONS:


  1. Cut down the veins that you see in the roast. They end up into beautiful steaks. Take the piece of steak and make slices down the length of the cut piece, approx. 1/2" wide. Cut those strips in to cubes.
  2. Cut the onion in half and then the half in quarters. Wash and pat dry the mushrooms. Cut and and chop peppers into small squares.
  3. Load the onions and beef on to the skewers. But before you do, wipe the skewers with a paper towel sprayed with cooking spray. Let the beef and onion have just a bit of room so they cook evenly. Sprinkle with pepper.
  4. Cut the peppers and mushrooms to fit onto the skewers. Add more onions too. Sprinkle with pepper.
  5. Put the beef and veggies on the grill. Use a timer to turn the skewers every 2 minutes. The beef will be medium rare in about 8 minutes.
  6. Enjoy your Grilled Beef Skewers! I served them with a small pasta salad and a slice of bread~the beef had a great taste and texture. My family loved these! I bet yours will also! These skewers would also make a great meal for a party. You can build the skewers ahead of time and because they cook so fast you can start them as the party guests arrive!
Created using The Recipes Generator

Sunday, May 21, 2017

Tuscan Chicken Bites / #SundaySupper

Sometimes, inspiration for designing a recipe can come from unusual places. Such is the case for these Tuscan Chicken Bites! I was at a Wendy's restaurant grabbing lunch with my husband, and I decided to try a new product, their Tuscan Chicken Sandwich. It was wonderful and it had a flavor that I hadn't had in a while~pesto! So, while I was enjoying lunch, I came up with the idea of making these Tuscan Chicken Bites!
These bites are easy to put together, and everything can be made the day before serving, including the pesto. There is a lot of flavor going on in these little bites, but they go well together! They don't cancel one another out, but instead, they compliment each other, resulting in a tasty appetizer, begging to be enjoyed over and over again!
 
Tuscan Chicken Bites

( printable recipe at end of post)
(makes 4 and more)
Pesto
2 cups loosely packed Basil Leaves
1 ounce Pine Nuts
1 ounce Fresh Parmesan
1 teaspoon minced Garlic
pinch or two Salt
1/8 cup Extra Virgin Olive Oil
3 teaspoon Mayonnaise

Other ingredients
Chicken Breast
minced garlic
black pepper
Spring Mix
Roma Tomato~finely chopped and unseeded
Yellow Onion~finely chopped
Small Mozzarella Balls~aka mozzarella pearls
Balsamic Vinaigrette~recipe here



Make the pesto first. Place the basil leaves, pine nuts, and parmesan in the food processor. Pulse a couple times. Add the garlic and pinch or two of salt. Pulse a couple more times, then taste to check to see if you want more salt. Scrape down the sides of the processor. Keep the processor running and start slowly adding the olive oil in a steady stream. Don't add it all. Stop and scrape the sides again, and taste the pesto. Add more salt if needed. Add more olive oil if needed. Place pesto in a small bowl. Add mayo a teaspoon at a time, until you are happy with the consistency. Cover and refrigerate. Make balsamic vinaigrette and set aside. Follow the link to the recipe.
Pan fry the chicken breast. Sprinkle with black pepper and a 1/4 teaspoon minced garlic, but only on one side. Turn chicken over several times while cooking, until done. Remove from pan and cool.
Set up each plate with four pieces of spring mix. I liked using 2 green and 2 darker leaves for interesting visual appeal.
Add a dollop of pesto to the top of the lettuce.
Add a bite sized piece of chicken to each plate. Place the chicken on top of the pesto. Then add an additional dollop of pesto to the top of the chicken.
Add a couple pieces of the tomato and onion to the top of the pesto.
Top with a mozzarella pearl. Stick a fork to the side. Drizzle with balsamic vinaigrette.
Serve and enjoy!
Much thanks to Christie from A Kitchen Hoor's Adventures for hosting today's yummy small bites!

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

Pint-sized Protein

Demi-Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
print recipe

Tuscan Chicken Bites

INGREDIENTS:

Pesto
  • 2 cups loosely packed Basil Leaves
  • 1 ounce Pine Nuts
  • 1 ounce Fresh Parmesan
  • 1 teaspoon minced Garlic
  • pinch or two Salt
  • 1/8 cup Extra Virgin Olive Oil
  • 3 teaspoon Mayonnaise
Other ingredients
  • Chicken Breast
  • minced garlic
  • black pepper
  • Spring Mix
  • Roma Tomato~finely chopped and unseeded
  • Yellow Onion~finely chopped
  • Small Mozzarella Balls~aka mozzarella pearls
  • Balsamic Vinaigrette~http://www.thefreshmancook.com/2017/04/bruschetta-di-pomodoro-sundaysupper.html

INSTRUCTIONS:

  1. Make the pesto first. Place the basil leaves, pine nuts, and parmesan in the food processor. Pulse a couple times. Add the garlic and pinch or two of salt. Pulse a couple more times, then taste to check to see if you want more salt. Scrape down the sides of the processor. Keep the processor running and start slowly adding the olive oil in a steady stream. Don't add it all. Stop and scrape the sides again, and taste the pesto. Add more salt if needed. Add more olive oil if needed. Place pesto in a small bowl. Add mayo a teaspoon at a time, until you are happy with the consistency. Cover and refrigerate. Make balsamic vinaigrette and set aside. Follow the link to the recipe.
  2. Pan fry the chicken breast. Sprinkle with black pepper and a 1/4 teaspoon minced garlic, but only on one side. Turn chicken over several times while cooking, until done. Remove from pan and cool.
  3. Set up each plate with four pieces of spring mix. I liked using 2 green and 2 darker leaves for interesting visual appeal.
  4. Add a dollop of pesto to the top of the lettuce.
  5. Add a bite sized piece of chicken to each plate. Place the chicken on top of the pesto. Then add an additional dollop of pesto to the top of the chicken.
  6. Add a couple pieces of the tomato and onion to the top of the pesto.
  7. Top with a mozzarella pearl. Stick a fork to the side. Drizzle with balsamic vinaigrette.
Created using The Recipes Generator

Sunday, May 14, 2017

Triple Chocolate Strawberry Cake Truffles /#SundaySupper

Is there anything better than chocolate? OK. I know not everyone loves it like I do, but you have to admit, it's pretty good stuff! So, multiply it by three and you get my Triple Chocolate Strawberry Cake Truffles! Start with a deep, dark, chocolate cake, add a creamy homemade chocolate buttercream, toss in some beautiful, fresh, chopped strawberries and dip all of it in a rich, drizzly, milk chocolate ganache. Sprinkle with sprinkles for fun!
 Triple Chocolate Strawberry Cake Truffles  
(printable recipe at end of post)
Cake
1 cup Butter, softened
3 cups Sugar
4 eggs-divided
1 cup Cocoa
4 cups Flour
3 teaspoons Baking Soda
pinch of Salt
2 cups Buttermilk
2 teaspoon Vanilla


Chocolate Frosting 
1 cup Butter, softened
1 teaspoon Vanilla Extract
4 cups Confectioner's Sugar
3/4 cup Cocoa
3-5 tablespoons Milk
1 cup fresh strawberries, chopped  

Chocolate Ganache
12-16 ounces Milk Chocolate Bar
3-4 ounces Heavy Whipping Cream 
Decorative Sprinkles

Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together. 
Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
 
Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time. 
 As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.

Chop  strawberries into smaller than bite size pieces. Set aside.
Use your hands or a fork or knife and chop up the cake in to small pieces. 
Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.
Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
To make the frosting, chop 12-16 ounces of milk chocolate.  Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
 Sprinkle with sprinkles and enjoy!

A big shout out to thank Amy, our host today, who blogs at  My World Simplified! Great job Amy!

Sunday Supper Mother's Day Food Ideas

Chocolate Treats

Entrees

Sides and Salads

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. The Recipe Box -->

print recipe

Triple Chocolate Strawberry Cake Truffles

INGREDIENTS:

Cake
  • 1 cup Butter, softened
  • 3 cups Sugar
  • 4 eggs-divided
  • 1 cup Cocoa
  • 4 cups Flour
  • 3 teaspoons Baking Soda
  • pinch of Salt
  • 2 cups Buttermilk
  • 2 teaspoon Vanilla
  • 1 cup fresh strawberries, chopped
Chocolate Frosting
  • 1 cup Butter, softened
  • 1 teaspoon Vanilla Extract
  • 4 cups Confectioner's Sugar
  • 3/4 cup Cocoa
  • 3-5 tablespoons Milk
Chocolate Ganache
  • 12-16 ounces Milk Chocolate Bar
  • 3-4 ounces Heavy Whipping Cream
  • Decorative Sprinkles

INSTRUCTIONS:

  1. Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together.
  2. Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
  3. Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
  4. Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
  5. Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time.
  6. As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.
  7. Chop strawberries into smaller than bite size pieces. Set aside.
  8. Use your hands or a fork or knife and chop up the cake in to small pieces.
  9. Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.
  10. Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
  11. Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
  12. To make the frosting, chop 12-16 ounces of milk chocolate. Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
  13. Sprinkle with sprinkles!
Created using The Recipes Generator