Hawaiian Hot Dogs

Looking for a way to make hot dogs a little different?  This is a sweet and tangy option.  Plus, you can make them inside instead of waiting for it to be warm enough to grill.

Hawaiian Hot Dogs

10 hot dogs

2/3 cup crushed pineapple – drained

1/4 cup mustard

10 slices bread

10 toothpicks

Butter

Mix pineapple and mustard.  Split hot dogs lengthwise, but not quite through.  Warm hot dogs slit-side up in an ungreased skillet.  Place hot dogs diagonally across bread.  Spoon pineapple mix into slits.  Wrap bread around hot dogs, overlapping corners and securing with toothpicks.  Brown wrapped hot dogs in butter in skillet -- turning to toast all sides.

Corn Crustless

We gave this recipe the name Corn Crustless because it reminds us of Corn Crusty, but with noodles instead of a crust.

Corn Crustless

1 lb. ground beef

1/2 cup onion – chopped

1 cup shredded Cheddar

1 can tomato soup

1 can corn

1 tsp. mustard

1 tsp. salt

3 cups egg noodles – cooked according to package

In a large skillet, fry beef; drain fat.  Saute onions.  Stir in remaining ingredients.  Heat through.

Corn Crusty

This is a recipe my husband's family made a lot when he was a child.

Corn Crusty

FILLING

1 lb. ground beef

1 cup onion – chopped

2 cans corn – drained

2 cans tomato soup

2 tsp. salt

1/4 tsp. pepper

CRUST

1 cup flour

3 tsp. baking powder

1tsp. sugar

1 1/2 tsp. salt

1 cup cornmeal

2 eggs

1 cup milk

4 Tbsp. oil

FILLING

Brown meat and drain fat.  Saute onions.  Add the remaining ingredients and heat through.  Put mixture into a 3x13 pan.  Top with crust.

CRUST

In a large bowl, sift together flour, baking powder, sugar, and salt.  Stir in cornmeal.  In a medium bowl, beat the eggs and add milk and oil.  Mix dry and wet ingredients and spread over filling.  

Bake at 375 degrees for 35 to 40 minutes, or until cracks appear in crust.

Savory Deviled Eggs

This is probably our family's favorite recipe for deviled eggs.

Savory Deviled Eggs

6 eggs -- hardboiled

1/4 cup mayo

1 tsp. vinegar

1 tsp. mustard

1/4 tsp. dill

1/4 tsp. garlic powder

1/8 tsp. salt

Halve eggs lengthwise and pop out yolks.  Add yolks and remaining ingredients to a sealable bag.  Close and mix by squishing until smooth.  Snip off a corner of the bag and pipe yolk mix into egg whites.

Sweet Pickle and Horseradish Deviled Eggs

Another recipe for deviled eggs with a kick to it.

Sweet Pickle and Horseradish Deviled Eggs

6 hardboiled eggs -- peeled and sliced lengthwise

3 Tbsp. mayo

1 1/2 Tbsp. onion -- minced

2 Tbsp. sweet pickle relish

1 tsp. horseradish

1 tsp. Dijon mustard

1/8 tsp. salt

1/4 tsp. pepper

Pop out yolks and place in a small sealable bag.  Set whites aside.  Add remaining ingredients to the bag.  Seal and thoroughly mix and mash.  Snip off a corner of the bag and pipe yolk mixture into egg whites.

Deviled Eggs with Pickled Onions

A tangy, zippy twist on typical deviled eggs.  Note: my kids don't like these cuz they're a bit spicy.

Deviled Eggs with Pickled Onions

8 eggs -- hardboiled and peeled

1/4 cup water

1/4 cup cider vinegar

1 Tbsp. sugar

1/4 cup onion -- minced

1/4 cup mayo

2 tsp. Dijon mustard

1/2 tsp. hot sauce

1/2 tsp. salt

1/2 tsp. pepper

Combine water and vinegar in a microwavable bowl.  Microwave for two minutes or until water is boiling.  Stir in onion.  Let stand for 15 minutes.  Drain.

Meanwhile, halve eggs and remove yolks.  Combine yolks with remaining ingredients in a sealable bag.  Mash until smooth.  Snip off a corner of the bag and pipe yolk mix into egg halves.  Top with pickled onions.

Crab Meat and Celery Deviled Eggs

A fancier kind of deviled eggs.  For when you feel fancy.  Or want to impress someone.  Or want to impress yourself.

Crab Meat and Celery Deviled Eggs

6 Hardboiled eggs

1 (6 oz.) can Crab meat - well drained

3 1/2 tbsp. Mayo

1 1/2 tbsp. Celery - minced

2 tsp. Dijon mustard

1/2 tsp. Oregano

1/2 tsp. Onion powder

3 drops Worcestershire sauce

1/4 tsp. Salt

1/4 tsp. Pepper      

Peel eggs; halve lengthwise.  Pop out yolks, set whites aside, and place yolks in a sealable bag.  Add remaining ingredients to the sealable bag.  Mix thoroughly by squishing.  Snip off a corner of the bag and pipe yolk mix into egg whites.

Bacon Cheddar Deviled Eggs

Since Easter is tomorrow and people probably have a lot of hard-boiled eggs on their hands, I thought it was high time to add more deviled egg recipes.

Bacon Cheddar Deviled Eggs

6 Hard-boiled Eggs

1/4 cup Mayo

2 strips Bacon - cooked

1 tbsp. Shredded cheddar

1 tsp. Honey

1 tsp. Dijon mustard

1/8 tsp. Pepper

Peel eggs; halve lengthwise.  Combine yolks, mayo, crumbled bacon, cheese, honey, mustard, and pepper in sealable bag and mix thoroughly by squishing.   Snip off one end of bag and pipe filling into egg whites.