TheVineyardMom

  Spiral Hot Dogs 8 Hot dogs 8 wooden or metal skewers 8 hot dog buns Note: If you are using a wooden skewer, soak the skewer for 10 minutes in water before using. Run the skewer lengthwise through the center of the hot dog. Take a small paring knife and slice about a half an inch down from the top.  Slice continuously at a diagonal going around and around moving down the hot dog.   Stop before you get to the end of the hot dog. Make sure the spirals are not too close together. Keep them about an inch apart. Grill for 5-8 minutes. Corn Salsa Dog 1 cup frozen sweet corn defrosted 1 jalapeno finely diced (remove seeds and ribs) 1/2 cup finely diced tomatoes 1/2 chopped cilantro 1/4 cup finely diced red onion 2 tbsp fresh lemon juice  1 tbsp extra virgin olive oil 1 tsp ground cumin 1/2 tsp salt In a mixing bowl, combine corn, jalapeno, tomatoes, cilantro and red onion. Drizzle lemon juice and extra virgin olive oil over the veggies. Sprinkle cumin and salt and stir to combine. Adjust sea

Pizza Pepper Poppers 12 mini sweet bell peppers 1/2 cup Pizza sauce 1 cup shredded mozzarella cheese 3 tbsp chopped fresh basil Suggested toppings: Pepperoni Mushrooms Black Olives Pickled jalapenos  Preheat oven to 400 degrees Line a baking sheet with foil or parchment paper.  Slice sweet mini bell peppers in half lengthwise. Scoop out seeds and rinse the peppers in cold water.   Pat the peppers dry with a paper towel.  Lay the peppers on the baking sheet cut side up. Fill the cavity of the peppers with the pizza sauce.  Sprinkle shredded mozzarella over the sauce. Chop toppings to fit on the top of the peppers.  Top each pepper with the desired toppings.  Bake peppers 8-10 minutes or until the cheese is melted and starting to brown. Sprinkle peppers with chopped basil as soon as they are out of the oven.

  Smoked Gouda and Beer Cheese Dip in a Sourdough Loaf 1 round sourdough loaf 2 tbsp butter 3 tbsp all purpose flour 3/4 cup of a pale ale beer 1/2 cup whole milk 2 cups grated smoked gouda  1/2 tsp smoked paprika 1/2 tsp ground mustard 1 dash of worchestershire sauce 1-3 dashes of your favorite hot sauce (Optional) 3 green onions diced for garnish Cut a large circle in the top of the sourdough loaf that goes 3/4  of the way down.  Make sure not to cut to the bottom. Take the bread out of the opening you’ve cut and dice up the bread for dipping. Melt butter in a large saucepan over medium high heat. Once the butter is melted, add in flour and whisk for 2 minutes. Slowly add the beer and the milk and whisk until it thickens.  This will take 3-4 minutes. Stir in paprika, ground mustard, worchestershire sauce and hot sauce. Whisk in the cheese a handful at a time.   Once the cheese has completely melted, pour cheese dip into the sourdough loaf and garnish with green onions.  Serve with th

  Loaded Potato Skins with Chili 4 russet potatoes, washed and scrubbed 4 tsp of extra virgin olive oil 4 tsp of salt 2 15 ounce can of chili with beans or make your favorite chili recipe 1 cup of shredded cheddar cheese Toppings:  Cheddar cheese, sour cream, diced green onions and diced pickled jalapenos. Preheat oven to 400 degrees. Take washed and scrubbed potatoes and dry them with a towel.  Drizzle 1 teaspoon of extra virgin olive oil over the potato.  Rub olive oil all over each potato and season with 1 teaspoon salt. Repeat for all 4 potatoes. Pierce each potato a few times with a sharp knife. Place potatoes on a baking sheet and bake for 50-60 minutes until the center of the potato is soft and the outside is crispy. Allow the potatoes to cool for a half an hour so that you can handle them. Half the potatoes lengthwise and scoop out the flesh. Do not go through the skin when you are scooping. Put the potato flesh into a mixing bowl and mash leaving a few small chunks.  Stir the

  Chocolate Football Cupcakes 4 tbsp unsalted butter 1/4 cup vegetable oil 1/2 cup water  1 cup all purpose flour 1 cup granulated sugar 1/4 cup plus 2 tbsp unsweetened cocoa powder 3/4 cup baking soda 1/8 tsp salt 1 large egg 1/4 buttermilk  1 tsp pure vanilla extract Preheat oven to 350 degrees. Line 12 cup muffin tin with cupcake liners. Melt butter, vegetable oil and water in a medium sized saucepan over low heat. In a large mixing bowl, sift together flour, sugar, cocoa powder and salt. Add the melted butter mixture to the flour mixture and use an electric hand mixer on low speed to combine the ingredients until smooth. Add the egg and beat until combined. Add the buttermilk and vanilla to the mixture and beat until smooth.  Make sure to scrape the bottom of the bowl. Pour batter into the lined muffin tins filling them 3/4 of the way up. Bake on the center rack in the center of the oven for 25 minutes. A toothpick inserted into the middle of the cupcake cake should come out clean.