Thursday, July 19, 2018

Celebrate It! Blog LinkParty!

It's that time again! 
Time for Celebrate It!
Join the fun and link up below. Every link is pinned to 2 different pinterest boards and tweeted throughout the week!

Last weeks featured links:

A Different Look at The Beach in Greece
from


Oven Roasted Vegetables
from


The Cricut Scoring Wheel vs. Scoring Stylus
from


Let's link Up!

Wednesday, July 18, 2018

Southwestern Hot Dog / #HotDogDay

When celebrating summer, hot dogs are sure to make an appearance at backyard picnics, ball games, beach parties or hanging around the fire pit. What could be more American? or more fun?! Today I made some Southwestern Hot Dogs to celebrate summer with you. They are full of flavor, with lots of tasty toppings, stuffed into a fried tortilla "bun". This recipe lets you "make ahead" the fried tortillas, and prep ahead the fillings, so it is an easy party food, along with being a fun meal for family also!

Southwestern Hot Dog 
(printable recipe at end of page)

7" Flour Tortillas
Fryer Oil
Aluminum Foil
Mayonnaise
Lettuce~chopped 
Refried Beans
Tomato~chopped in to small pieces
Chopped Onions~chopped pieces
Salsa
Sour Cream
4 Cheese~shredded
Avocado~chopped in to small bites
Black Angus Hot Dogs


I used carb balance flour tortillas for my hot dog "buns". They are ready to use when purchased, but I thought it would be interesting to deep fry them. To form the tortillas into a taco shape, I rolled aluminum foil into a cylinder. I made the cylinder just a bit longer than the width of the tortilla.
Place the foil cylinder in the middle of the tortilla. Wrap the tortilla around the cylinder. Fold the sides of the tortilla down a small bit, and using toothpicks, criss crossed, put them through the folded down tortilla. Make sure the tortilla does not meet in the middle. That way it will be much easier to fill with tasty goodness!  
Fry the tortilla at 350 degree oil, for approximately 45-60 seconds on each side. When frying, the tortilla might slide up the toothpicks. Try to keep them separated with tongs if necessary. 
When done frying, remove the tortillas and let the drip oil upside down into the fryer. Let tortillas crisp up a bit while cooling on a paper towl. Remove toothpicks once cooled. Make as many fried tortillas as needed, ahead of time.
Prepare all the fillings for the hot dogs, so that once they are cooked, they can be put together quickly. These Southwestern Hot Dogs would work great for a party buffet, where everyone makes their own dog!
Grill the hot dogs the way you like them! 
Build your hot dog with all your favorite southwestern flavors. If your tortillas left only a little bit of room to add ingredients to your hot dog, try using small utensils or a plastic knife to add them. The plastic knife is smaller, and fits into the tortilla opening easier. Enjoy!
Thanks for joining me today! 

Check out more Hot Dog ideas from some blogger friends:





Southwestern Hot Dog

ingredients:

7" Flour Tortillas
Fryer Oil
Aluminum Foil
Mayonnaise
Lettuce~chopped 
Refried Beans
Tomato~chopped in to small pieces
Chopped Onions~chopped pieces
Salsa
Sour Cream
4 Cheese~shredded
Avocado~chopped in to small bites
Black Angus Hot Dogs

instructions:


  1. I used carb balance flour tortillas for my hot dog "buns". They are ready to use when purchased, but I thought it would be interesting to deep fry them. To form the tortillas into a taco shape, I rolled aluminum foil into a cylinder. I made the cylinder just a bit longer than the width of the tortilla.
  2. Place the foil cylinder in the middle of the tortilla. Wrap the tortilla around the cylinder. Fold the sides of the tortilla down a small bit, and using toothpicks, criss crossed, put them through the folded down tortilla. Make sure the tortilla does not meet in the middle. That way it will be much easier to fill with tasty goodness! 
  3. Fry the tortilla at 350 degree oil, for approximately 45-60 seconds on each side. When frying, the tortilla might slide up the toothpicks. Try to keep them separated with tongs if necessary.
  4. When done frying, remove the tortillas and let the drip oil upside down into the fryer. Let tortillas crisp up a bit while cooling on a paper towl. Remove toothpicks once cooled. Make as many fried tortillas as needed, ahead of time.
  5. Prepare all the fillings for the hot dogs, so that once they are cooked, they can be put together quickly. These Southwestern Hot Dogs would work great for a party buffet, where everyone makes their own dog!
  6. Grill the hot dogs the way you like them! 
  7. Build your hot dog with all your favorite southwestern flavors. If your tortillas left only a little bit of room to add ingredients to your hot dog, try using small utensils or a plastic knife to add them. The plastic knife is smaller, and fits into the tortilla opening easier. Enjoy!
Created using The Recipes Generator











Thursday, July 12, 2018

Celebrate It! Blog Link Party!

Hi Everyone!
I apologize for the computer glitch from last week! 
I think it was fixed successfully. Thanks so much for your patience!
I am so happy you stopped by today!

Link up what you would like to share! 
Each link will be pinned to 2 different boards,
and tweeted! Let's Celebrate!

Here are last weeks featured links:

I Love My New Farmhouse Laundry Room
from


Family Fun at Wilderness At The Smokies
from

Smothered Chicken A Soul Food
from


Let's get your party on!

Thursday, July 5, 2018

Celebrate It! Blog Link Party!

I hope you had a fun filled 4th of July!
I am so happy you stopped by today!
Link up what you would like to share.
I can't wait to see what you have been busy creating!

Last weeks featured links:

Mexican Soup
from

Seaside Art from A Hidden Treasure in the Dresser
from

Guest Room Redo
from


Let's start this party!



Friday, June 29, 2018

Stuffed S'mores / #CookWeek

It's always fun to end a cookout with s'mores! The creamy, gooey marshmallow, the melty, drippy chocolate, and those just a little soft, but still crispy graham crackers. They have been my favorite summer treat since I was a little girl.
But today I wanted to share my recipe for Stuffed S'mores, which are the S'mores that we have all come to love, but with a yummy twist!
 Stuffed S'mores
printable recipe at end of page 

 3/4 pound Milk Chocolate (I used Trader Joes)
12 Jumbo Marshmallows
1 package Graham Crackers
Mini Marshmallows



Melt the chocolate over low heat using a double boiler.
While the chocolate is melting, using a cupcake plunger, or something similar, make a hole in the center of the marshmallow. Don't go all the way down to the bottom of the marshmallow. 
You want to leave the bottom marshmallow alone, so the chocolate will not seep through the marshmallow.
 Once the chocolate is melted, dip the marshmallow in to the chocolate, on the opposite side of where you put the hole. Make sure to get the chocolate on the bottom and up the sides a little bit.
Then dip the chocolate covered part of the marshmallow into the crushed graham cracker crumbs. 
Turn the marshmallows upside down and refrigerate until they are set up.
 Fill each of the holes with the chocolate ganache. Refrigerate again.
Cut the graham crackers into 1/4ths. Place the graham cracker piece into the back of the chocolate on each marshmallow. Place 1-3 mini marshmallows in front of the graham crackers.
 Use a kitchen torch to toast the marshmallows. All the marshmallows can be made up to this point and refrigerated. Take them out of refrigeration about 30 minutes before serving. Then toast with torch right before serving. Enjoy your S'mores!


This is my last #CookoutWeek recipe, 
and I hope you enjoyed all of them. 

Here are the others, in case you missed them!





Don't forget to enter the giveaway!

Check out todays tasty recipes from the rest of the #CookoutWeek Bloggers!










Stuffed S'mores

ingredients:

3/4 pound Milk Chocolate
12 Jumbo Marshmallows
1 package Graham Crackers
Mini Marshmallows

instructions:


  1. Melt the chocolate over low heat using a double boiler.
  2. While the chocolate is melting, using a cupcake plunger, or something similar, make a hole in the center of the marshmallow. Don't go all the way down to the bottom of the marshmallow. 
  3. You want to leave the bottom marshmallow alone, so the chocolate will not seep through the marshmallow.
  4.  Once the chocolate is melted, dip the marshmallow in to the chocolate, on the opposite side of where you put the hole. Make sure to get the chocolate on the bottom and up the sides a little bit.
  5. Then dip the chocolate covered part of the marshmallow into the crushed graham cracker crumbs. 
  6. Turn the marshmallows upside down and refrigerate until they are set up.
  7.  Fill each of the holes with the chocolate ganache. Refrigerate again.
  8. Cut the graham crackers into 1/4ths. Place the graham cracker piece into the back of the chocolate on each marshmallow. Place 1-3 mini marshmallows in front of the graham crackers.
  9.  Use a kitchen torch to toast the marshmallows. All the marshmallows can be made up to this point and refrigerated. Take them out of refrigeration about 30 minutes before serving. Then toast with torch right before serving. Enjoy your S'mores!
Created using The Recipes Generator

Thursday, June 28, 2018

Celebrate It! Blog Link Party!

Thank so much for stopping by tonight!
Link up what you have been creating!
 I can't wait to Celebrate! with you!


DIY Lemon Garland for Under $25
from
Centsible Chateau


Easy Egg Benedict
from
Life of 2 Snowbirds


How to Make Easy Patriotic Art w/ Fabric Scraps
from
The Boondocks Blog



Let the party begin!!


Wednesday, June 27, 2018

Southern Pork and Slaw Dog / #CookoutWeek

We are celebrating #CookoutWeek again today with this Southern Pork and Slaw Dog! This tasty hot dog was my husbands invention. We love to go to a local BBQ restaurant near our house, and it has become a favorite. My husband has taken to buying a hot dog when we go to the restaurant, and doctoring it up with the BBQ meal that I usually order.  It is awesome! This recipe is a take off on our favorite hot dog! 
I usually have this BBQ and Slaw in my fridge, and that is what I used for the pork and slaw portion of the recipe. I also have an Oven Baked BBQ w/ Vinegar BBQ Sauce recipe, that would be perfect for these Pork and Slaw Dogs also!
Southern Pork and Slaw Dog
(printable recipe at end of page)

Pork and Slaw recipe (click the link)
Black Angus Hot Dogs
Potato Roll Hot Dog Bun
Mustard
Diced Onions
Hot Dog Chili (I used Texas Pete's)
French Fries
Pork and Beans


Cook the pork recipe and make the slaw recipe. (or your favorite slaw) Score hot dogs and cook on the grill, turning when needed.
Add mustard, onion and chili.
Add slaw.
Add pork, french fries, and beans. Even if you are not a hot dog lover, you will love this sandwich! It is so full of flavor, with a little heat, a little sweet, some crunch, and juicy pork!


Don't forget about our giveaway!



Thanks for stopping by and joining me today! Don't forget to join in the giveaway------- Click Here



Enjoy #CookoutWeek recipes from these bloggers:

 An InLinkz Link-up



Southern Pork and Slaw Dog

ingredients:

Pork and Slaw recipe (click the link)
Black Angus Hot Dogs
Potato Roll Hot Dog Bun
Mustard
Diced Onions
Hot Dog Chili (I used Texas Pete's)
French Fries
Pork and Beans

instructions:


  1. Cook the pork recipe and make the slaw recipe. (or your favorite slaw) Score hot dogs and cook on the grill, turning when needed.
  2. Add mustard, onion and chili.
  3. Add slaw.
  4. Add pork, french fries, and beans. Even if you are not a hot dog lover, you will love this sandwich! It is so full of flavor, with a little heat, a little sweet, some crunch, and juicy pork!
Created using The Recipes Generator