Ingredients:
- 1 block of cheddar cheese
- 5 hot dogs rinsed
- 5 slices of bacon
- 5 hot dogs buns
- Preheat oven to 425. Sice cheese into 5 1/4 inch thick slices. Cut again in half lengthwise.
- Butterfly hot dogs lengthwise. Place 2 cheese slices into hot dogs and close. Wrap bacon tightly around hot dog covering entire surface.
- Place on greased baking sheet 10 min or until bacon is crisp. May use broiler to crisp bacon further in broiler if bacon does not get crisp in oven. Remove from oven. Allow grease to come off for 1 minute on paper towels. Place into hot dogs buns and serve.
Ingredients:
- 3 6oz. white chocolate baking squares
- 1 14oz. can sweetened condensed milk
- 1/8 tsp. salt
- 3 cups coarsely crushed oreos or any other type of chocolate sandwich cookie.
- In a heavy saucepan, over low heat, melt white chocolate squares, sweetened milk, and salt. Remove from heat.
- Stir in crushed cookies. Making sure that cookies are not too ground or fudge will be grainy.
- Spread evenly into wax papered lined 8 inch square pan. Chill 2 hours or until firm. Peel off paper and cut into squares. Store in refrigerator.
Ingredients
- 3 slices bacon, cut into small pieces
- 1 cup diced peeled potatoes
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 tsp. salt
- 1/8 tsp. dried thyme leaves, crushed
- 1/8 tsp. pepper
- 2 cans minced clams, drained, reserving the liquid
- 1/4 cup all-purpose flour
- 3 cups milk
- Cook bacon in large saucepan over medium heat until crisp. Remove bacon from saucepan, drain on paper towels. Set aside.
- Add potatoes, celery, onion, salt, thyme, pepper, and reserved clam liquid to bacon drippings. Bring to a boil. Reduce heat to low; cover, and simmer 10 minutes or until vegetables are crisp and tender.
- In a 1 quart jar with tight fitting lid, combine flour and milk; shake until smooth. Gradually stir into vegetable mixture. Cook over medium heat for 15 minutes or until thickened, stirring frequently. Stir in clams. Heat gently, stirring frequently. Do not boil. Sprinkle bacon over each serving.
Ingredients
- 1/2 cup chopped onion
- 1 lb. lean ground beef
- 1 Tbsp. vegetable oil
- 8 oz. elbow macaroni
- 1 16 oz. kidney beans undrained
- 1 can corn, drained
- 1 16 oz. tomato sauce
- 1 cup water
- 2 tsp. chili powder
- 1 tsp. salt
- 1 cup cheddar cheese
- salt and pepper to taste
- 1 tsp. red pepper
- In a large skillet, add onion, ground beef, and vegetable oil. Brown together and do not drain.
- Add macaroni, kidney beans, tomato sauce, water, salt and pepper, and red pepper.
- Simmer for 15 minutes or until macaroni is done. Add cheese, cover and heat till melted.
