What to Cook, Bake, or in General to Make Wednesday

Chocolate Chip Cookie Brownies

What to Cook, Bake, or in General to Make Wednesday

July 28th is National Chili Dog Day!!

Chili Dog

The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you're just getting a large spoonful with each dog. So, if you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If you're feeding more, just double the chili recipe. You'll be happy you made a big batch. A note on the hot dogs, get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package.

Ingredients

• 1/2 pound bacon, cut into small pieces
• 1 large onion, chopped
• 2 pounds ground beef
• 4 chopped garlic cloves
• 16 ounce can of tomato sauce
• 1 cup beef broth
• 2 Tbsp molasses or honey
• 2 Tbsp sweet paprika
• 1 Tbsp ground cumin
• 1 Tbsp chili powder
• 1 teaspoon cayenne (optional)
• Salt
• As many hot dogs as you have people to serve
• Buns for the hot dogs
• Chopped red onion, for garnish
• Shredded cheddar (or jack) cheese, for garnish

Method

1 Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.
2 Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more.
3 Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.
4 Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like.
Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!

Product of the Week: Coasters!

You know those thick, paper coasters that come with your drink at your favorite watering hole?  Sometimes, maybe on a memorable occasion, you might "accidentally" leave the bar with one in your hand still, how'd that happen?!  Steal no more my friend because you can order these functional mementos from Big Red Printing!  Pulpboard coasters come in a variety of shapes, sizes, and thickness, as well as one or two-sided printing, and from one to four colors or full color.  Personalized coasters can be creatively used in several different ways, "Save The Date" cards and give aways for events are just two examples.  Coasters are a fun, new way to market yourself or just give a useful memento for a special occasion.

What to Cook, Bake, or in General to Make Wednesday

(Recipe from thekitchn.com)

Spring Salad with Baby Greens, Herbs, Meyer Lemon, Almonds and Goat Cheese
serves four
About 6 cups of washed baby greens like arugula and baby spinach, torn into bite-sized pieces
About 1/2 cup of fresh herbs - lemon thyme, lemon verbena, Thai basil, and Italian parsley - chopped
1 Meyer lemon, zested
1/4 cup chopped fresh chives or spring garlic
1/4 cup chopped fresh scallions
1/2 cup sliced toasted almonds
4 ounces good goat cheese
2-3 chive blossoms
Toss the greens, chopped herbs, lemon zest, and chives and scallions with the almonds. Add the vinaigrette. Divide the salad among four salad plates. Pull the chives apart into small flowerets and scatter evenly over each salad. Top each salad with a lump of cheese and serve.
Meyer Lemon and Honey Vinaigrette
1 Meyer lemon, juiced
1/3 cup good olive oil
1 tablespoon honey, or to taste
Salt and pepper, to taste
Shake or whisk until completely emulsified. Taste and adjust sweetening or oil. Toss with the salad greens and serve immediately.

Product of the Week: Give-Aways!

Who doesn't love a useful give-away?  And with your businesses logo on the items, you're sure to attract business!  Personalized items are also fun give-aways for reunions, company picnics, wedding and anniversary celebrations.  We have some fantastic options for summer - sunglasses, visors, plastic cups, even sunscreen.  Give us a call to find out about your many options and any restrictions that may apply.

What to Cook, Bake, or in General to Make Wednesday

Great recipe for hot summer days!

Strawberry Freeze

(Recipe from KraftRecipes.com)

Total time: 6 hr 15 min

prep: 15 min

servings: 16 servings

 

What You Need

12 CHIPS AHOY! Cookies   (can substitute with vanilla wafers)

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1 can  (12 oz.) frozen berry juice concentrate, thawed

1 cup crushed strawberries

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

2 cups whole strawberries, cut in half

Make It

ARRANGE cookies in single layer on bottom of 9-inch springform pan. BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed berries. Whisk in COOL WHIP until well blended. Pour over cookies in pan. FREEZE 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves.

Kraft Kitchens Tips

Substitute

Prepare as directed with CHIPS AHOY! Reduced Fat Chocolate Chip Cookies, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Substitute

Prepare using your favorite flavor of frozen juice or drink concentrate, such as raspberry, lemonade, grape or pink lemonade.

What to Cook, Bake, or in General to Make Wednesday

Pennsylvania Dutch Potato SaladHere's an easy to prepare recipe for potato salad. The creamy, homemade dressing requires no cooking.

• 1 cup mayonnaise
• 1 T. prepared yellow mustard
• 2 T. apple cider vinegar
• 2 T. sugar
• 1/4 tsp. celery seed
• 1 tsp. salt
• 1/4 tsp. pepper
• 6 medium potatoes - peeled, cooked, and diced
• 1/2 cup - chopped celery
• 1/2 cup chopped onion
• 3 hard boiled eggs - chopped
• 1/4 tsp. paprika

Preparation -
In a small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, celery seed, salt and pepper. Set aside. In a large bowl, stir the diced potatoes, chopped celery , onion and hard boiled eggs together. Add the mayonnaise mixture to the vegetable mixture. Gently stir all the ingredients together. Refrigerate for at for least 1 hour before serving. Sprinkle with the paprika just before serving.