I have not done this yet, but I CERTAINLY Will be trying it as soon as we have a bonfire in our back yard. It’s so simple, yet brilliant!
Cook hot dogs in the crock pot – don’t add water as they will release moisture on their own.
Cook on low for 4 hours.
* I have been told they taste like they were cooked on a roller!
* What a great idea for a kid’s party or for a bonfire… stick them in the crock pot and then you have 4 hours to decorate, clean and get other last minute things done!!!
Sandwich rolls (cut with one side intact)
Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
Pasta Sauce (homemade or jarred)
Spray a baking sheet with cooking spray.
Preheat oven to 400 degrees F.
Place your frozen cooked meatballs or homemade cooked meatballs in a large pot
Cover with your pasta sauce
Put meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs,
Top with more pasta sauce from your pot.
Place filled sandwich rolls closely on baking sheet.
Top each sandwich with shredded mozzarella cheese.
Bake until cheese is melted, hot, and bubbly.
Note: I have made these with my own gluten free meatballs… and they are really good! (but just take twice as long to make!)
1 pkg. of pasta (any kind)
3 boneless chicken breasts, cooked and diced (I usually use a rotisserie chicken.. MUCH easier)
1 packet taco seasoning mix
1 can black beans, drained
1 can kidney beans, drained
1 package frozen corn
1 onion, chopped
1 green pepper, chopped
1 can of olives, sliced
2 cups grated cheddar cheese
2 tomatoes, chopped
2 cups mayonnaise
1 cup buttermilk
1 pkg. Hidden Valley Fiesta dip mix
Cook pasta, drain and cool.
Add all of the other ingredients and then mix up the dressing.
Add dressing to the salad and keep refrigerated until ready to serve.
Right before serving, add in Frito corn chips or tortilla chips to taste.
1 loaf french bread, cut into 1 in thick slices, toasted
1 (8 oz) package cream cheese, softened
1/2 c mayonnaise
1 tsp Italian seasoning
1/4 tsp pepper
2 c shredded mozzarella cheese, divided
1 lb package fully cooked frozen meatballs, thawed
1 jar pasta sauce
Preheat oven to 350 degrees.
Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.
In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.
Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.
Bake uncovered for 30-35 minutes.
This is NOT Gluten Free. I haven’t found frozen meatballs gluten free… if someone does, PLEASE let me know as I would LOVE to know how this ACTUALLY tastes. My Fiance loves it and gives great reviews… but if I could eat it with him, I would love that.
1 bottle Moscato wine (semi-sweet white wine)
1 cup light rum
1 ½ cups apple cider
1 cup ginger ale
apple slices for serving
In a large pitcher, combine all ingredients and stir well.
Serve sangria over ice with thinly sliced or chopped apples.
1 Chocolate Cake Mix – plus all ingredients needed to make that cake USE AN EXTRA EGG!
1 can white Frosting
50 Maraschino Cherries with stems
16 oz. semi-sweet chocolate
Preheat oven to 350 degrees. Prepare cake mix per package (but remember to add that extra egg in.) Cool cake completely.
Crumble cooled cake into a large mixing bowl. Add frosting and mix until well combined. Scoop mixture out by the tablespoonful. I use a larger spoon.
Roll each scoop into a ball.
Drain maraschino cherries and put one cherry into the center of each cake ball.
Bring the cake mixture up and around the cherry. Roll in between your two hands to form a nice ball.
Melt and temper semi-sweet chocolate. (either do it in microwave or over the stove.. your choice!)
Dip cake covered cherries in chocolate. Set on a parchment paper lined baking sheet.
Refrigerate or freeze until set, (10 min should do it)
Bring to room temperature before serving.
1 T olive oil
2 pounds pork – cubed
4 T cornstarch (give or take)
8 red potatoes or 3 large white
2 green bell pepper – chopped (or 1 green & 1 red, or 2 red)
1 onion – diced
1 can corn
1 can stewed tomatoes
1 can cream of mushroom soup ( I use Health Valley Organic Cream of Mushroom soup)
½ cup milk **** SEE BELOW for Notes
1 can beef broth
Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned. (NOT DONE THO)
Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker with it.
In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
Cover, and cook 1 hour on High.
Reduce heat to Low, and continue cooking at least 1 hour.
I use Health Valley Organic Cream of Mushroom soup and it is very runny compared to Campbells and doesn’t need hardly ANY milk. If you use Campbells condensed cream of mushroom soup, use 1 ¼ cups Milk