••••MORE RECIPES FOR••••

(photo-ntinus.com)

••••SEATTLE HOT DOG••••

(Source: showmetheyummy.com & wasnow.com photos also)

SEATTLE HOT DOG RECIPE

 

PREP TIME

5 mins

COOK TIME

30 mins

TOTAL TIME

35 mins

 

A lightly toasted hot dog bun piled with an all beef hot dog, slowly caramelized onions, smokey cream cheese, spicy jalapeños, and don't forget about those salty kettle chips for some crunch!

Author: Show Me the Yummy

Recipe type: Main Dish

Serves: 6 hot dogs

INGREDIENTS

The onions:

• 1 small yellow onion, halved and sliced
• 1 tablespoon unsalted butter
• 2 splashes dry white wine

The hot dogs:

• 6 all beef hot dogs
• 6 hot dog buns

Toppings:

• 4 jalapeño peppers
• 1 (8 oz) tub Philadelphia bacon cream cheese

Other optional toppings, if desired:

• Jalapeño Kettle Chips
• Yellow mustard
• Sriracha

INSTRUCTIONS

The onions:

1. Heat a large skillet over medium/medium low heat. Once hot, add in butter.
2. Once the butter has melted, add in sliced onion and cook for about 15-20 minutes, or until golden brown and caramelized.
3. In the last minute or two, deglaze the pan with a couple splashes of dry white wine. Cook until the wine has absorbed.
4. Set aside.

The hot dogs:

1. Preheat your grill to high heat.
2. Cook hot dogs until warmed through.
3. Toast buns until golden brown, this won't take long.

The jalapeños:

1. Place jalapeños on the grill and cook for about 8 minutes, turning every few minutes.*

Assembly:

1. Take one toasted bun and smear on bacon cheese cream.
2. Place hot dog in the bun and top with caramelized onions, jalapeños, kettle chips, and other additional toppings, as desired!

NOTES

*Cooking time may vary. Turn every few minutes until the jalapeño has blackened/charred.

••••HAPPY FUDGE DAY••••

(photo-wineandglue.com)

••••HOMEMADE CHEDDAR CHEESE SOUP••••

(Source: whatmomsthink.com & okcmoia.com & yummily.com photos)

Makes the equivalent of one can (10 ¾ ounces) of condensed cheddar cheese soup

Ingredients:

3 Tablespoons butter
3 Tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup whole milk
1 cup shredded sharp cheddar cheese

Directions:

1. Melt butter in a medium saucepan on low heat.

2. Gradually add flour and whisk constantly until mixture is smooth. Remove from heat.

3. Slowly add milk, whisking to maintain smoothness.

4. Cook this mixture over low heat until thickened, whisking as it cooks (about 5-7 minutes).

5. Add the cheese and stir until smooth and well blended.

••••DIABETIC FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

1 14 1/2 oz. can evaporated milk
3 Tbsp. cocoa
1/4 cup margarine
liquid sweetener to equal to 1/2 cup of sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups graham cracker crumbs
1/4 cup nuts

Directions:

1. Combine milk and cocoa in saucepan. Beat well. Add margarine, sweetener, salt. Bring to boil.

2. Remove from heat. Stir in remaining ingredients except 1/4-cup graham crackers.

3. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

••••COOKIES 'N CREAM FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

2 1/2 cups sugar
1/2 cup butter
2/3 cup (5 oz) evaporated milk
2 cups (7 oz) jar marshmallow crème
8 oz almond bark or vanilla flavored candy coating cut into pieces
1 teaspoon vanilla
12 Oreo cookies, coarsely crumbled

Directions:

1. Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy-duty saucepan, combine sugar, butter, and milk.

2. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat.

3. Add marshmallow crème, candy coating and vanilla; blend until smooth. Pour half of mixture into foil lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture.

4. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).

••••CHOCOLATE PEANUT BUTTER FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

4 cups sugar
3 Tbsp. unsweetened cocoa
2 Tbsp. butter
1/4 teaspoon vanilla
1 cup evaporated milk
1 1/2 cups peanut butter
1 pint marshmallow cream

Directions:

1. Combine sugar, cocoa, butter, vanilla, and evaporated milk in a saucepan.

2. Cook, stirring constantly, until mixture boils all over.

3. Begin timing. Boil exactly 3 minutes.

4. Remove from heat. Stir in peanut butter and marshmallow cream until smooth.

5. Pour into buttered pan, chill until firm (about 2 hours).