Tangy Dilly Cucumbers

INGREDIENTS

2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh dill
kosher salt and black pepper
1 English cucumber, sliced
1/4 small red onion, sliced

DIRECTIONS

In a large bowl, whisk together the vinegar, oil, dill, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cucumber and onion and toss to combine.

Fill jars and can using directions from any canning website. I prefer to consult with Ball/Kerr Canning. (Click Here)

By Dawn Perry at: http://www.realsimple.com/food-recipes/browse-all-recipes/cucumber-dill-salad#

 

Camper Canning

Zucchini Bread & Butter Pickles

Just because we are living in the RV, does not mean we need to stop doing what we used to do.  
In my case, not learning new things.  I always wanted to learn how to can fruits and veggies.  
Why should I not learn camping canning while living in my 30’ish travel trailer?  Let’s see how this works out.
Honestly, this works out perfectly.  One caveat: Be Sure You Have Plenty of Fuel for Cooking!
This recipe comes from The Old Farmer’s Almanac (Since 1792).  Was looking online for something to do with the pounds of zucchini that just appeared out of thin air. PLUS, Sparky has a request for some Bread & Butter Pickles.
So, VOILA! Let’s do both at once! Here is the recipe for what is marinating as I type.  
Will process the filled jars in the hot water bath in about two hours.  This one is super easy for the newbies to canning!  PLUS it is rated 3.8/5 with 13 votes.  This will be delish!
From www.almanac.com: “Even pickle devotees will be fooled into thinking you’ve used cucumbers.”

JANE’S ZUCCHINI BREAD-AND-BUTTER PICKLES

INGREDIENTS

1 quart unpeeled, thinly sliced, small fresh zucchini
2 small to medium onions, thinly sliced
2 cloves garlic, sliced
1/4 cup salt
1-1/4 cups cider vinegar
1-1/4 cups sugar
1 teaspoon celery seed
2 teaspoons mustard seed
1/2 teaspoon turmeric

INSTRUCTIONS

  1. Sprinkle the zucchini, onions, and garlic with salt, and cover with cold water. Let stand 2 hours.
  2. Drain, rinse in fresh cold water, and drain again.
  3. In the meantime, combine the remaining ingredients in a large pot and boil 5 minutes.
  4. Add the vegetables, remove the pot from heat, and let stand 3 hours.
  5. Return the pot to a boil and simmer 5 minutes.
  6. Pack pickles into sterilized jars and process 10 minutes in boiling water.

The Recipe can also be found by Clicking Here.

5 Recipes For Leftover Hot Dogs To Devour

Recipes that use leftover hot dogs

When unpacking the cooler after a weekend away camping, there usually is an assortment of various foods – some you save, some you toss in the garbage. With grocery prices high, we really can’t afford to toss edibles in the landfill or in the dog’s food bowl. Here is a collection of recipes that are sure to be a hit with any leftover hot dogs your crew does not finish. Oh, by the way, get rid of the ketchup and mustard garnish for these dishes – there are some really creative cooks that can gourmet leftover hot dogs with all sorts of basic ingredients I bet you have in the house already. Enjoy!

1. “Hot Dog Wontons” by MANtitlement

leftover hot dogs

Photo credit to mantitlement.com

Right out of the gate, I find a recipe that blows me away.  As if the pictures were not enough, Dan raves about bacon. And raves more and more about bacon.  Yup, I am a bacon junkie as well.  Now imagine having some friends over and serving these fussy little appetisers – from leftover hot dogs!  I can’t help but giggle a bit.  One more thing.  I do have a liking for wontons and fine motor skills.  When my kids were growing up, I would teach them how to use the chopper, read a recipe, and patience while they practice their fine motor skills by seaming together wontons.

Click Here to get the recipe.

 

 

2. “Pigs in a Poncho” by BS’ in the Kitchen

leftover hot dogs

Photo Credit to bsinthekitchen.com

The tagline for this dynamic duo is “Because everyone needs a little BS.”  Yeah, true, and we get more BS by making this recipe.  BS is actually a brother and sister duo with a love for photography and food.  Their blog is super cute because it includes pics from their younger days.  Be prepared for their piggy noses greeting you when you load their site.  Again, just by looking at this picture you probably have these ingredients already.

Click Here to get the recipe.

 

 

 

3. “Hot Dog Soup” by Frugal Antics of a Harried Homemaker

leftover hot dogs

Photo credit to frugalanticsrecipes.com

I was not hungry until looking at this picture.  Yummy!  I bet you have everything in your house too.  The only ingredient you may need to buy would be cabbage.  Rest of the list is simply staple ingredients.  Quick, easy and delish.

Click Here to get the recipe.

 

 

 

4. “Hot Dog Curry” by Sangeetha Subhash Menon

leftover hot dogs

Photo credit to kothiyavunu.com

I have always loved Indian food, especially curries.  The taste is great and the health benefits of turmeric are superb.  It should not be a surprise that a tasty curry can be prepared from you leftover hot dogs.  For those who have been adventurous in the kitchen, you probably have all the spices for this dish in your cabinet.  If you are new to Indian cuisine, a little goes a long way.  Think of your purchase of these additional spices as an investment in your future health and tasty meals.

Click Here to get the recipe.

 

 

5. “Hot Dog Casserole” by Rock_Lobster

Photo credit to Rock_Lobster

Every list of recipes needs to include a casserole.  My go to site is Allrecipes.com.  There were about 20 hot dog casseroles to choose from and this one looks great and has super reviews.  This is another find that uses ingredients you most likely have on hand.  I looking up Rock_Lobster’s profile, she also maintains Rectangle Foods that is “one hungry gal’s quest to try as many protein, fiber, granola, energy, and meal-replacement bars as possible!”

Click Here to get the recipe.

 

 

 

 Question: What other recipes would work with leftover hot dogs?

 

Triscuit Granola

Sweet Potato & Sea Salt Triscuits

When cruising through the cracker isle last week, I noticed some great sounding flavors on pretty yellow boxes.  Yes, I am visually distracted!  When I skimmed the various flavors, the sweet potato caught my eye.  Sure enough, when I looked at the back of the box, the recipe was one of obsession – granola.  The sale sealed the deal and I grabbed two boxes to run home and make some Triscuit Granola.  Of course, I could not just make the easy Triscuit Granola recipe on the back of the box.  It was in need of some revamp to accommodate my Reactive Hypoglycemia.  The nutrition label states 2g sugar and 2g protein.  Good info to know so that is why I cut back on the sweetener and added nuts/nut products.  Others who have this condition, remember to eat only small amounts and to also pair this Triscuit Granola with some protein.  Good choices are always beef jerky or slices of cheese.  If you have any allergies to what is listed, just substitute with a product you can use.  Enjoy!

TRISCUIT GRANOLA

INGREDIENTS

1 Box Sweet Potato and Sea Salt Triscuit Crackers

1/2 cup Almond Meal
1/2 cup Slivered Almonds
2/3 cup Coarsely Chopped Pecans
1/2 cup Peanuts
1/2 cup Sunflower Seeds
1/2 cup Shredded Coconut

1 T Cinnamon
1/2 t Salt

1/2 – 1 cup dried fruits (Cherries, Cranberries, Blueberries, etc.)

1/2 cup Coconut Oil
1+1/2 T Vanilla
1/4 cup Honey
1/4 cup Maple Syrup

DIRECTIONS

  1. Preheat oven to 325 degrees
  2. Divide the box of Triscuit Crackers in half. With the first half, pulverize them with your food Processor. I get so many uses from my Cuisinart. With the second half, you will need to chop these up into small chunky, bite-size pieces. Either use a sharp knife or put these crackers into a large gallon baggie and hammer away. Keep them separated for now.
  3. In a large mixing bowl, combine: The pulverized Triscuit Crackers, almond meal, slivered almonds, chopped pecans, peanuts, sunflower seeds, shredded coconut. Mix to combine these dry ingredients.
  4. Sprinkle this dry mix with cinnamon & salt. Combine.
  5. Next, add in your dry fruits and the second half of Triscuit crackers that were chopped into bite-size pieces.
  6. In a large glass measuring cup (or your favorite microwave safe bowl) melt the coconut oil. When melted, add in the honey, maple syrup and finally the vanilla. Stir to combine.
  7. Pour the wet over the dry and combine with a large spoon.
  8. Spread evenly on a parchment paper lined baking sheet.
  9. Bake for 15 minutes. Mix the pieces around.
  10. Close the oven back up and bake 15 more minutes.
  11. Let cool and store in an air tight container. Enjoy!

QUESTION: How have you modified this recipe either for medical reasons or taste preferences?

Super Bowl 50 Recipes

Sharing and Collecting Recipes

Tonight we are heading out to join the festivities of Super Bowl 50 in Upstate New York. Looking forward to joining old and new friends this year, even though the NY Giants did not make it. Well, the season was just a bit embarrassing for us fans! Back to the task at hand, as any good party is planned, it is important to not show up empty handed. Plus, during this part of our life, what we bring to parties has either already been prepared while on the road in our RV (2015 Jayco Travel Trailer UltraLite) or is perfect for a future camping menu. The two recipes I am sharing have been prepared and served both while camping and at home. Both are favorites and have not been prepared in a long time. So, here are my two Super Bowl 50 Recipes for tonight.
The first is an appetizer from my girlfriend Cathi who found it from KRAFT.

SWEET CHILI-CREAM CHEESE DIP

Thanks to KRAFT for this recipe

Thanks to KRAFT for this recipe!

INGREDIENTS

1 Package of KRAFT Cream Cheese
1 Jar of Taste of Thai – Sweet Chili Sauce
1 Box of your favorite crackers (Ritz, Wheat Thins, etc…)

DIRECTIONS – Easy Peasy!

  1. On your serving plate, unwrap the cream cheese and place it in the middle.
  2. Open the Sweeet Chili Sauce jar and pour over the cream cheese.
  3. Tear open your cracker container and lay them around the CC & SCS.  Make it look pretty!
  4. Finally, add a spreading knife and Voila!  Ready to party!

The second recipe is using one of my favorite appliances – my crock pot!  I was obsessed this fall with making desserts in my crock pot.  Tonight Sparky chose cherries so this evening will include bringing a Cherry Crock Pot Dump Cake.  I originally found this recipe via Pinterest.  Glad I followed the backlinks to the original post by thefrugalgirls.com – they have a great website with lots of goodies!  Their pictures are great, too.  Here is where you can find Crock Pot Desserts by thefrugalgirls.com.

CROCKPOT CHERRY DUMP CAKE

Crockpot Cherry Dump Cake from thefrugalgirls.com

Crockpot Cherry Dump Cake from thefrugalgirls.com

INGREDIENTS

Spray Grease (aka Pam)
1 Box Cakemix – Vanilla Flavor
2 Cans of Cherry Pie Filling
1 Stick of Butter (8 Tablespoons)

DIRECTIONS

  • Spray the inside of your Crockpot with Pam.
  • Open both cans of cherry filling and put them in first.
  • Sprinkle the box of cake mix on top – cover evenly.
  • Melt the stick of butter in microwave and then pour evenly over the cake mix.
  • Seal up Crockpot and set temperature to HIGH for 3 hours.
  • Scoop it out with a big serving spoon. YUMMY!

QUESTION: What is a recipe you prepared for Super Bowl 50? Share your notes, a picture or link to where you find your great dishes!