Slaw Dogs, Sweet and Tangy Potatoes and Oreo Truffles...enjoy:)

SLAW DOGS

SWEET & TANGY POTATOES

OREO TRUFFLES

2/3 cup ketchup

2/3 cup dark brown sugar

½ cup Coke (you don’t want to use diet)

½ cup onion, chopped fine

8 Kielbasa sausages or 8 Brats

Hot dog buns

In a skillet, stir in ketchup and next 3 ingredients.  Simmer on medium-low for 10 minutes.  Add the sausages, and let them cook in the sauce for at least 15 minutes.  Place sausage on a bun and add a generous amount of the sauce and top with the slaw.

SLAW

8-ounce container sour cream

2 T. sugar

2 T. white vinegar

1 t. celery seeds

1 t. salt

1/8 t. ground cumin

10-ounce package of shredded cabbage

Mix all ingredients well, adding the cabbage last and place in the refrigerator for at least 4 hours.  Overnight is best!

SWEET & TANGY POTATOES

3 1b. bag small red potatoes washed and sliced (I leave the skin on)

½ cup each of chopped red onion and chopped celery

1 (3-ounce) bag bacon bits

1 cup vegetable oil

1 cup sugar

1 cup white vinegar

Place the potatoes in a large pot of water and bring to a boil.  Once they start boiling, reduce heat to medium high and boil for 8 minutes.  Drain the potatoes well and place them in a 13x9x2 baking dish.  Top with the celery, red onion and bacon.  Mix the oil, sugar and vinegar together and microwave this mixture for about 1-½ minutes.  Stir well and pour evenly over the potatoes.  Bake at 350 for 40 minutes.

OREO TRUFFLES

2 (8-ounce) packages of mini Oreos

1 (8-ounce) block cream cheese (I like to set it out for about 3 hours so that it’s room temperature)

1 container of Baker’s chocolate (the kind you can dip strawberries in)

1 container of Baker’s white chocolate or almond bark

Place the Oreo cookies in a large ziplock bag and crush well.  Mix the cookies with the cream cheese and roll into balls.  Place them on a baking sheet lined with parchment paper.  Place them in the refrigerator or freezer for 15 minutes.  Melt the chocolate in the microwave according to the package directions.  Dip each Oreo ball into the chocolate and place back on the cookie sheet lined with parchment paper.  Refrigerate until ready to serve.  Warning:  these are addictive! J

Here are the recipes from this morning's show. I had the best time cooking with my Mamma! Here's her recipes for Bacon Wrapped Chicken with special sauce, her amazing stuffed artichokes and her famous Ice Cream Sandwich Cake. Enjoy :)

STUFFED ARTICHOKES

BACON-WRAPPED CHICKEN WITH SPECIAL SAUCE

ICE CREAM SANDWICH CAKE

BACON-WRAPPED CHICKEN WITH SPECIAL SAUCE

8 boneless chicken breasts

8 slices bacon

2 cans cream of chicken soup

2 cups sour cream

1 tablespoon creole seasoning

1 ½ cups whole milk or Pet milk

1 large bag of egg noodles, cooked and drained

Season the chicken breasts with creole seasoning and a little salt and pepper.  Wrap each chicken breast with bacon and place in a 13x9x2 pan.   Mix soup, sour cream, milk and 1 tablespoon creole seasoning well and pour evenly over the chicken.  Cover with foil and bake at 350 for 1-½ hours.  Remove the foil the last 30 minutes of cooking.  Place a slice of chicken and egg noodles on a plate and top with the delicious sauce J

MOM’S STUFFED ARTICHOKES

4 whole fresh artichokes

1 cup Italian breadcrumbs

1 cup saltine crackers, crushed

1 cup Parmesan cheese (the kind in the jar)

6 cloves of garlic, minced

1 cup olive oil

¼ cup green onions, chopped

1 teaspoon black pepper

1 teaspoon Italian seasoning

1 teaspoon parsley seasoning

¼ teaspoon cayenne pepper

DIPPING SAUCE (OPTIONAL)

½ cup rice vinegar

1 tablespoon olive oil

pepper to taste

Mix well.

1.  Trim the points off each leaf with scissors.  Cut stem to ½ inch in length, and then cut the top off by turning the artichoke on its side.  Trim ½” off by slicing through like you’re slicing a piece of bread.    Use a sharp knife to do this (carefully). 

2.  Rinse inside and outside of artichokes very well.  Place them upside down on paper towels to dry. 

3.  Mix stuffing, adding all dry ingredients first, and then add the olive oil.  You should have a wet-sand-type consistency.   

4.  Turn the artichokes right side up and begin stuffing each leaf on the bottom first then work your way up by pulling the leaves out to make room for 1 teaspoon of stuffing per leaf.  Stuff the very top with extra stuffing then add fresh Parmesan cheese. 

5.  Place the artichokes in a deep pot on a rack if you have one.  If not, just add ½” of water to the bottom of the pot.  You will need to add water often –about every 8 to 10 minutes.  Be careful not to add too much water because it will cause the stuffing to come out.  Pour more olive oil over each artichoke (about ¼ cup per artichoke).  Cover and steam for 1 ½ -2 hours on medium heat watching closely not to run out of water.  Don’t leave unattended.  It’s very important to have at least ½” of water in the bottom at all times.  You can check to see if they are done by pulling a leaf off the bottom.  It should come off easily.  When thy are done, carefully remove from the pot onto a plate.  Start eating from the bottom J

ICE CREAM SANDWICH CAKE

15 ice cream sandwiches

1 (16-ounce) tub Cool Whip

1 (8-ounce) tub Cool Whip

Magic shell Chocolate (near the ice cream)

Magic shell caramel

½ cup pecans

1 large bag of mini M&M’s

Layer on a large piece of aluminum foil large enough to cover the cake when completed.

In this order:

1^st Layer:  5 ice cream sandwiches, layer horizontally

2^nd Layer:  Cool whip to cover top of sandwiches

3^rd Layer:  Sprinkle as much M&M’s as you’d like

4^th Layer:  1/3 package pecans

5^th Layer:  Drizzle chocolate and caramel all over first layer

Repeat 2 more times and cover top and sides with Cool Whip and all other ingredients.  Cover with foil and freeze for several hours or overnight. 

Last night I made my Cauliflower-Fried Rice and Sesame-Crusted Tuna..it was very satisfying and not nearly as much sodium or calories as traditional fried rice :)

MELISSA’S CAULIFLOWER FRIED RICE

2 tablespoons real butter

2 tablespoons sesame oil

1 small onion, chopped

1 small bag frozen peas and carrots

2 eggs

1 teaspoon salt and pepper

3 tablespoons soy sauce (taste and add more if desired)

2 cups riced cauliflower

In a large wok or electric skillet, heat butter and sesame oil for about 1 minute.  Add onion, cauliflower, peas and carrots and cook on high for about 6 to 8 minutes.  Push to the side and add eggs, salt and pepper.  Cook eggs for 1 to 2 minutes or until scrambled.  Add soy sauce.  Stir well, and cook on high for an additional 3 to 4 minutes.