Corn Dog Handwiches/Muffins

DH fell in love with this Cuisinart Sandwich Grill one day when were in Belk. So of course we got it. Turns out it's more versatile than originally anticipated. I found some recipe ideas for making corn dog muffins and corn dogs in the sandwich grill and have been dying to try them out. So today I did.

Ingredients:
1 package buttermilk corn bread mix (the only-add-water kind), prepared
according to package directions
1/2 cup shredded cheese, or more if desired
3 of your favorite hot dogs, sliced thinly (We like Ball Park Smoked White Turkey Franks)
ketchup and mustard for dipping

Instructions:
I mixed all ingredients together. Then I filled the wells of the sandwich grill evenly and closed the lid. About 5 minutes later we had perfectly cooked corn dog handwiches. Yum!

Don't worry, though. You can make these as corn dog muffins in a muffin tin if you don't have a sandwich grill like me. In fact, I often just use the muffin tin (results shown above) myself so I can cook all the batter at one time.

Crock Pot Beef & Broccoli

I got the idea for the recipe here. I basically doubled the original recipe.

Ingredients:
2 - 2 1/2 lb thinly sliced beef (I used sirloin)
1/2 cup soy sauce
4 TBS white wine
4 TBS apple cider vinegar
2 TBS brown sugar
3 tsp sesame oil
2-3 tsp minced garlic
1 tsp crushed red pepper flakes
2 bag thawed broccoli florets or broccoli cuts (to add later)

Instructions:
Add all the liquid ingredients to the crock pot. Add your garlic and red pepper. Add your sliced meat, tossing to coat thoroughly. Cook on high for 2 - 3 hours or low for 4- 5 hours. This didn't take as long as I thought it would.
An hour before serving, add your broccoli, stirring to coat with sauce. Cook on high for another hour.
I served DH's with steamed brown rice. I ate mine without any rice.

I also plan to try this with chicken because it was delicious. I was surprised how tender the beef was due to the vinegar.

Honey Oat Bread

DH gave me a bread machine for my 30th birthday. Because I tend to want to eat the entire loaf, I don't use the machine very often. But last weekend I decided I wanted Dave to have some fresh bread to make peanut butter and honey sandwiches with. We didn't get as far as the peanut butter. We used the bread more like pancakes, spread with real butter and honey and stacked several pieces high.

Ingredients:
1 cup warm water
2 1/2 cups bread flour *
1/4 cup powdered milk
1/4 cup honey
1 tsp salt
1 1/2 tsp bread machine yeast
1/2 cup rolled or quick cook oats
1 TBS vegetable oil

Instructions:
Add all ingredients to bread machine pan in the order suggested by your manufacturer's guide. Select a basic cycle for medium/large loaf with a light crust. Then wait about 4 hours. Your house will smell amazing. Try not to engulf the entire loaf straight out of the bread machine. This part will be especially difficult.
* I substituted 1 cup of spelt flour for 1 cup of bread flour. Because of this I also added a tablespoon of vital gluten to make sure the bread rose. I imagine 1 cup of whole wheat would also work well.

Watergate Salad

Another one of DH's favorites.

Ingredients:
1 (16 oz) carton frozen whipped topping, thawed
1 (3.4 oz) carton instant pistachio pudding mix
3 cups miniature marshmallows
1 (20 oz) can crushed pineapple, undrained

Instructions:
In a large bowl, combine whipped topping and pudding mix. Fold in pineapple and marshmallows. Refrigerate at least 2 hours.