The past several weeks, while seeking reader requests, I discovered several recipes that intrigue me enough to share. All get rave reviews online.
Corn Dog Muffins
2 packages (8.5 ounces each) cornbread mix
2 tablespoons brown sugar
1½ cups milk
1 cup grated cheddar cheese
9 hot dogs, cut in half
Preheat oven to 400 degrees. Lightly grease muffin tins.
Stir together cornbread mix and brown sugar in a large bowl.
Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until ⅔ full. Add 1 hot dog half to each muffin.
Bake 14 to 18 minutes or until golden brown.
Makes 18 muffins.
Ham And Cheese Crescent Roll-Ups
1 can (8 ounces) refrigerated crescent rolls
8 thin slices cooked ham
4 thin slices cheddar cheese, cut into strips
Preheat oven to 350 degrees.
Separate crescent roll dough into 8 triangles. Place 1 piece of ham on each triangle. Place 2 strips of cheese down the center of the ham. Fold in edges of ham to match shape of dough triangle. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Makes 8 roll-ups.
Pink Lemonade Bars
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar, divided
2½ cups flour, divided
Pinch of salt
6 large eggs
1 cup freshly squeezed lemon juice
1 teaspoon lemon zest
Several drops red food coloring
Confectioners’ sugar for dusting
Preheat oven to 350 degrees. Line a 9x13-inch baking pan with parchment or waxed paper.
Cream together butter and ½ cup granulated sugar. Stir 2 cups flour and salt together and add to butter. Stir with a wooden spoon until a soft dough forms.
Press dough evenly into the bottom of prepared pan. Bake for 25 minutes.
Remove from oven and cool. Reduce oven temperature to 325 degrees
Blend eggs and remaining sugar until lemon-yellow and smooth. Add lemon juice, zest and food coloring until the color of pink lemonade. Add ½ cup flour slowly, stirring constantly so lumps do not form. Pour into cooled crust. Bake 35 to 40 minutes or until firm. To check for firmness, give the pan a small shake; if there is little movement in the center of the filling, it’s done. Cool completely and dust with confectioners’ sugar before cutting.
Slow-Cooked Chicken Ranch Tater Tot Casserole
1 packet (1 ounce) ranch dressing mix
1 cup milk
1 package (32 ounces) frozen tater tots
8 slices thick-cut bacon, browned and crumbled
2 cups shredded cheddar cheese
1 pound boneless skinless chicken breast, cut into bite-sized pieces
Spray the bottom and sides of a 5- to 6-quart slow cooker with nonstick cooking spray.
Mix ranch dressing mix into cup of milk and stir with a fork until combined; set aside.
Layer half of the frozen tater tots in the bottom of the slow cooker. Sprinkle tater tot layer with 1/3 of the cheddar cheese. Sprinkle cheese layer with 1/3 of the crumbled and cooked bacon. Sprinkle bacon layer with cut-up chicken pieces. Layer cheese, then bacon, then the remaining tater tots. Sprinkle final layer of tater tots with cheese and bacon. Give milk and ranch dressing mix one last stir and then pour over layers in the slow cooker. Cover and cook on low 5 to 6 hours or on high 3 to 4 hours until chicken is cooked through.
Makes 6 servings.
This won’t look like your typical cake when you pop it in the oven. Don’t worry. You’ll end up with a chocolate cake with a fudgy sauce on the bottom.
Chocolate Pudding Cake
¾ cup all-purpose flour
⅔ cup granulated sugar
½ cup unsweetened cocoa powder, divided
1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
5 tablespoons unsalted butter, melted
½ cup packed light brown sugar
½ cup mini semisweet chocolate chips
1½ teaspoons pure vanilla extract
1¼ cups hot water
Preheat oven to 350 degrees.
Whisk flour, granulated sugar, ¼ cup of the cocoa, the baking powder and salt in a medium bowl until blended. Whisk in milk and butter until blended. Pour into an 8-inch square metal baking pan and smooth into an even layer. Sprinkle top evenly with brown sugar, then remaining ¼ cup cocoa and the chocolate chips. Mix the vanilla and hot water and pour over top.
Bake 30 to 35 minutes or until the top looks dry but center of cake is still jiggly.
Cool on wire rack until warm. Spoon into serving dishes and top with ice cream if desired.
Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, AR 72902. Email jharshawswtimes.com.