Perfect for the Superbowl! Mini Corny Dogs with Creamy Monterey Jack Queso

1 cup hungry jack pancake & waffle mix ¼ cup cornmeal 1 cup milk ½ cup corn kernels 1 (16oz) pack bun size hot dogs 2 cups canola oil ½ cup creamy Monterey jack queso On stove top in a deep pan add oil and heat until it reaches 325 degrees. In a mixing bowl add first 4 ingredients and mix well. Cut each hot dog in 3 pieces to make 24 pieces. Using a toothpick dip each hot dog pieces in batter and coat well. Cook 6 at a time in hot oil for 3 minutes on each side or until golden brown. Place on paper towel to drain excess fat repeat with 3 more batches. Serve with creamy Monterey jack queso!

This week is the busiest baking week of the year! Try my loaded with goodness cookies. This recipe makes sixty to 72 cookies depends on your cookie scoop size they are super delicious! Happy Holidays everyone!! Chocolate, Cranberry, Walnut, Oatmeal Cookies with Egg Nog Icing 2 1/2 cup quick-cooking oatmeal 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon freshly ground nutmeg 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon salt 1 teaspoon baking soda 1 3/4 cup all-purpose flour 1/2 cup buttermilk 2 eggs 1 1/2 cup packed light brown sugar 1/2 cup (1 stick) butter, softened 1 cup dried cranberries 1/2 cup chopped walnuts ½ cup chocolate chips 1 teaspoon pure vanilla extract Icing 2 cups powder sugar 1/3 cup egg nog (plus a few tablespoons if needed) Preheat oven at 350. Bake cookies 13 to 15 minutes. Let cool completely and drizzle top of cookies with icing!

The Perfect Holiday Mini Bites

Mini fillo dough left over stuffing , whole cranberry sauce, brie cheese and walnuts! Thanks to Athens appetizers never been so easy perfect little cups!

Homemade Artisan French Boule

Its October the weather is getting cooler here in Florida but even more up north, it seems to be this time a year where the smell of a fresh loaf of bread straight out of the oven is what warms me up! It’s so easy anyone can make this French bread. It's super crusty on the outside and so moist in the inside. You are going to love it!! My friend Karen shared this fabulous recipe with me! Thanks Karen W. 3 c. white unbleached flour 1-3/4 tsp. salt ½ tsp. yeast 1-1/2 c. water (if you want to add cheeses, spices, etc. do it now) Mix everything together in a large bowl and cover with plastic wrap and let out on the counter (do not refrigerate) 12-18 hrs. The dough will look messy and be sticky…it’s supposed to be this way. Preheat pot with lid @ 450 degrees for 30 minutes. While the pot is preheating, flour hands well and take dough out of bowl and put on floured surface and shape it into a round ball. Cover the dough with the plastic wrap while waiting for the pot to preheat. When the pot is done preheating, put the dough in the pot and cover with the lid and bake @ 450 degrees for 30 minutes. Remove the lid and then bake @ 450 degrees for 15 minutes. The outside of the bread will be hard and crusty and the inside very moist. Enjoy!

You know my friends sometime it just has to be simply quesadillas for dinner and the best thing is you can use what ever you have on hand I had onions, mushrooms, yellow peppers and shrimp this time! Make it simple use what you have on hand and create an easy simple but delicious dinner!

I'm a semi-finalist for Egglands Best Egg "Best Recipe Contest!

I'm so excited it's for my recipe for my "Best Crab Quiche" you know me with my seafood and fresh fish recipes! Well there is 10% of the public vote that counts towards your total score, If you don't mind take a look I'm in the breakfast category a daily quick vote per email and then you get an email back make sure to check your spam/junk folder sometimes it goes there hit click here to confirm your vote and I'm a vote closer to win $10,000 WOW! So as you can see I have not been posting new recipes as often but now you know why my kitchen as been the official test kitchen for new recipes! You can print this recipe ones you go click on the link below! Thank you all for your support my friends!! http://www.egglandsbest.com/yourbestrecipe.aspx

Garden Vegetable Potato Salad

Garden Vegetable Potato Salad
7 medium Yukon gold potatoes peeled, cooked, cooled and cube in (1 inch cubes)
1/2 cup chopped celery
½ cup chopped red bell pepper
¼ cup sliced black olives
¼ cup chopped banana pepper rings
5 slices cooked bacon crumbled
½ cup chopped cilantro
1 envelope of Knorr vegetable recipe mix
½ lemon juiced
½ cup light sour cream
½ cup light mayonnaise
Cook potatoes in salted water on stovetop until potatoes they are fork tender drain and let them cool enough to where you can handle cutting them into 1 inch cubes.
Place cubed potatoes in a large mixing bowl and add the next seven ingredients and toss gently. Next in a separate mixing bowl mix lemon juice with sour cream and mayonnaise pour on top of potatoes and toss until all of the potatoes are coated well. Refrigerate until time to serve.