Mummy Dogs

This is such a fun recipe to make with kids and it’s delicious! The quick clean-up is a nice bonus too.  Enjoy! 

Serves:

4-6

Total Time:

25 minutes

To Make

Ingredients:

  • Hebrew National Hot Dogs (1/4 lb.)
  • Pillsbury Crescents (8oz.)
  • Betty Crocker Dessert Decorations Candy Eyeballs

 

     

    Directions:

    Slice the crescent rolls lengthwise on the long end of the triangle in 1/4 inch slices.

    Wrap the dogs like messy bandages with the 1/4 inch slices, leaving a small space for the eyes on the top.

    Place in oven at 375 degrees for 17 minutes or until brown.

    Let cool before using mustard or ketchup to apply the eyes. Enjoy!

    More Recipes

    Kale Salad

    Kale Salad

    My husband and I return every year to the Wynn Las Vegas Hotel for our anniversary. We did not get...

    Sheet Pan Dinner

    Sheet Pan Dinner

    If there is a food trend right now that is in style, it is “sheet pan dinners”.  I Actually had...

    Halloween Mac N’ Cheese

    I love the autumn. Living in Las Vegas my whole life there was always a celebration when the heat finally broke in mid-September. This makes October and November the two best months of the year. The nights are cool, the days are warm, not HOT and the city feels at peace. I love all of the autumn holidays, and especially find Thanksgiving to be my favorite holiday of the year. For Halloween, usually the end of October is when the nights begin to feel really cold. This is a warm and hearty meal to walk into and enjoy eating once your nose becomes too cold to stay out. Enjoy!

    Serves:

    6

    Total Time:

    40 minutes

    To Make

    “Mac O’Laterns” Ingredients:

    • 6 orange bell peppers (tops cut off and seeds and membranes removed
    • Place in boiling water for 2 to 3 minutes and then immediately place in ice bath to stop cooking.
    • Carve a Jack O’ Lantern face into the pepper

    Mac N’ Cheese Ingredients

    • 2 2/3 C. water
    • 2 2/3 C. milk
    • 2 Tbsp. butter
    • ½ tsp. Kosher salt
    • 1 ½ C. sharp cheddar cheese, grated
    • ½ C. grated Pecorino Romano (if you do not care for this taste or your kids don’t, just add an extra ½ cup of the cheddar or parmesan)
    • ¼ tsp. smoked paprika
    • 16 oz. bag of organic elbow macaroni noodles 

     

    Directions:

    Slowly bring the water, milk, butter and kosher salt to a slow rolling boil.

    Add the full bag of pasta stirring until the liquid comes to a boil again.

    Adjust the heat to keep a slow steady boil and cook the pasta for one minute more than indicated on the box. Do not drain the pasta.

    Turn off the heat and stir in the cheeses and paprika. Taste to adjust the salt and pepper to your families liking. The Mac N’ Cheese will be very liquidly, this is normal. Let stand with the top on for at least 10 minutes so the pasta can absorb all the liquid before serving.

    Pour the cooked macaroni into the Mac O’Lanterns and cover with the tops. Keep warm in a 200 degree oven while you are out trick or treating and come home to a warm and hearty meal.

    More Recipes

    Kale Salad

    Kale Salad

    My husband and I return every year to the Wynn Las Vegas Hotel for our anniversary. We did not get...

    Sheet Pan Dinner

    Sheet Pan Dinner

    If there is a food trend right now that is in style, it is “sheet pan dinners”.  I Actually had...

    Green Smoothie For Kids

    My daughter and son-in-law started my granddaughter (my little “Doll Face”) on green smoothies when she first started to eat lots of vegetables. I couldn’t believe it, but with no judgment about green vegetables at one-year old, she loved it. This is my daughter’s recipe, which I have also used for myself. You can change up the ingredients to your liking.

    Serves:

    1

    Total Time:

    7 minutes

    To Make

    Ingredients:

    • 1 handful of chopped kale, with the spine removed

    • 1 handful of spinach

    • ½ frozen banana

    • 1 apple cored, with skin on

    • ½ avocado

    • 1 ½ to 2 C. almond milk or coconut water

    • Optional: 5 ice cubes if banana is not frozen

    Directions:

    Place all ingredients into a high-speed blender (I use a Vitamix) and blend till smooth. Pour into a cup with a straw and tight screw on top to avoid unnecessary spills.

     Tip: Keep this one in the kitchen. From experience, this one is hard to clean off the family room couch!

    More Recipes

    Sautéed Rainbow Chard

    Sautéed Rainbow Chard

    One of the first vegetables I seeded and planted was Rainbow Chard. I had never cooked or eaten...

    Holiday Trifle

    Holiday Trifle

    When I was about 10 years old my Aunt Irene began to invite us to her home along with other family...

    Sheet Pan Dinner

    Sheet Pan Dinner

    If there is a food trend right now that is in style, it is “sheet pan dinners”.  I Actually had...

    Fruit Roll Ups

    Serves:

    Lots of Kids

    Total Time:

    3-5 hours

    To Prepare

    Ingredients:

    • 1 ½ lbs. (about 5 C.) any fruit of choice, especially stone fruit, all of it pitted.

    • 2 Tbsp. fresh lemon juice

    • ¼ C. hone

     

    Directions:

    Line a half sheet baking pan with either a Silpat or parchment paper.

    Pre-heat oven to 170 degrees or dehydrate in the sun.

    In a blender or food processor add the fruit and begin to puree. While pureeing add the lemon juice and honey through the food tube.

    Pour the pureed fruit onto the baking sheet and evenly cover the entire pan.

    At this point, you can place the pan into the oven for 5 to 6 hours, rotating the pan halfway through the drying process. You will know to remove the pan from the oven when the mixture is no longer sticky.

    Tip: If you wish to dry in the sun, place a piece of parchment and then a towel over the pan to avoid bugs. Leave in the sun for 5 to 6 hours or until the fruit leather is no longer sticky.

    Allow the pan to cool completely. If you used a Silpat, peel it away from the baking mat and place the fruit leather on a large piece of wax paper. Cut in long strips with a pizza cutter and roll up with the wax paper still attached to the bottom. Eat and enjoy!

    More Recipes

    Sautéed Rainbow Chard

    Sautéed Rainbow Chard

    One of the first vegetables I seeded and planted was Rainbow Chard. I had never cooked or eaten...

    Creamy One-Pot Mac N’ Cheese

    I feel like my favorite and my kids’ favorite Mac N’ Cheese was always Velveeta, but I stopped giving it to them as soon as I learned Velveeta wasn’t really cheese and it may not even be food at all! For years I tried to duplicate that taste and texture and failed. I tried putting cheese into traditional white sauce recipe, cheese and milk, baking cheese and butter into the pasta, the list goes on. I could never get there. Then one day I realized that Italian chefs use pasta water to make pasta creamier and smoother. One day I just gave it a try and I got close. So, after a lot of experimentation I got there, perfectly. It’s so easy and it is real cheese, real food!

    Tip: At first this can be quite watery. You can add your favorite vegetable like steamed broccoli or any other vegetables you have on hand, and a little extra milk and serve immediately as a broccoli cheese soup with macaroni. If serving as Mac N’ Cheese, be sure to cover and let sit for 10 minutes so the pasta can absorb the liquid and be the perfect texture. Enjoy!

    Serves:

    Family of 4 -5 generously

    Total Time:

    15 minutes

    To Prepare

    Ingredients:

    •  C. water

    • C. milk

    • 2 Tbsp. butter

    • ½ tsp. Kosher salt

    • 1 ½ C. sharp cheddar cheese, grated

    • ½ C. grated Pecorino

    • Romano (if you do not care for this taste or your kids don’t, just add an extra ½ cup of the cheddar or parmesan)

    • ¼ tsp. smoked paprika

    • 16 oz. bag of organic elbow macaroni noodles

    Directions:

    Slowly bring the water, milk, butter and kosher salt to a rolling boil.

     Add full bag of pasta, stirring until the liquid comes to a boil again.

     Adjust the heat to keep a slow steady boil and cook the pasta for one minute more than indicated on the box. Do not drain the pasta.

     Turn off the heat and stir in the cheeses and paprika. Taste to adjust the salt and pepper to your families liking. The Mac N’ Cheese will be very liquidly, this is normal. Let stand with the top on for at least 10 minutes so the pasta can absorb all the liquid before serving.

    More Recipes

    Sautéed Collard Greens

    Sautéed Collard Greens

    Collard greens can be very tough and bitter. I discovered the process of cooking them for 30...