Menu Of The Week

I thought I better post something other then Christmas ideas, before I drive you all bonkers. I  will admit I have been decorating and crafting so much, my cooking has been on the back burner a bit. I have been meaning to share this fun recipe for a while. In the month of October I am hunting widow. It use to be really hard because the girls missed David sooo much and cried for him. But now they are older and just use to it. We try to do fun girly things while David is not around.  I wanted to do a surprise meal that the girls would love and never expect me to make. I came up with pigs-in-a-blanket, BUT ones I would eat. I will not each cheapy hot dogs wrapped in refrigerator crescent rolls (let me say, so I do not sound like I am judging those who do. But I can taste the hydrogenated oils, lots of salt, fake stuff). So I came up with a gourmet version of pig-in-a-blanket, fries and caramelized chocolate, banana and marshmallow sandwich.

I hope you enjoy my version of junk food ;-)

Gourmet Pigs-in-Blanket

8 hot dogs, I love Fearless Franks

(By the way about the cost of the franks, are much cheaper in my store. Also I am planning to write some posts after the holidays about how I can buy things like fearless franks, when I keep saying I am on a tight budget )

puff pastry

Dijon mustard

smoked cheddar cheese

Make a slit in the hot dogs with out going all the way through the sides or bottom. Inserts thin slices of cheese. Defrost puff pastry and cut length-wise 8 strips. Brush one side of pastry with Dijon. Wrap pastry like a curly-q around hot dog, with mustard side against the hot dog. Set a piece of parchment paper on a cookie sheet and set hot dogs, cheese side facing up. Bake as package directs (which is usually bake 20 minutes at 400 ) and serve with mustard to dip.

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Sweet Potatoes Fries

Peal and cut in large Julienne strips sweet potatoes. In  a large bowl mix some olive oil (enough to coat the amount of sweet potatoes you cut) salt, pepper, dried garlic and smoked paprika. Bake at 400 till crispy on the out-side and tender on the in-side. Probably will take an hour.

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I did not make this dessert but wished that I had, Caramelized Chocolate, Banana and Marshmallow Sandwiches

Comments

[Sher's Creative Expressions]

Yummy, thanks for sharing those recipes.

Blessings,

Sher

[Gumbo Lily]

P.S.
The tree farm picture is beautiful! I'd love to walk through it just for fun.

Jody

[Gumbo Lily]

Clarice,
I'm with you....I'm not fond of those refrig crescent rolls so I usually make pigs in a blanket with homemade bread dough, rolled out thin. I like the idea of putting some dijon right in the blanket before baking.

I've never had sweet potato fries, but I make oven fries (with regular potatoes) a lot. My family loves them and so do I. So much healthier than the frozen, fried or baked fries.

YUM!
Jody

[June]

What great recipe ideas, Clarice! I really appreciate your sharing them. All three sounds so wonderful.

[the feathered nest]

Those sound like really yummy ones! I'll look forward to your posts on your frugal healthy shopping!

Manuela

[Deb]

Now those sound like pigs in the blanket that I could eat! And I have never tried sweet potato fries, but will plan on doing so soon. It all sounds yummy, Clarice, what a great Mom you are!!
(That's a great picture of the pine trees!)

Deb

[Rosemary]

Sounds yummy Clarice!!!
Thanks for the ideas,
Rosemary

[Janet]

Great ideas Clarice. I make the sweet potato fries all the time. I bake @ 425 and they are done in 15-20 minutes. They are not so crispy, but they are delicious. Bob loves them and he doesn't eat sweet potatoes. Go figure. I make Russet potatoes the same way and around here they are referred to as "Mama Janet fries". Bob wanted me to name my blog "Mama Janet". I don't think so LOL.
Janet

[Mrs.Staggs]

I think about Christmas things all year round, so you could never drive me bonkers talking about all your preparations. I love hearing about them.
I love sweet potato fries. The first time I had them was a few years ago, when I visited NYC.....at Christmas!
Thanks for sharing the recipes Clarice.