AKA “DaBu Dogs!”
If you know me, you know I am not a foodie. My very good friends are, however, which makes meal time fun. My foodie friend, Barb, is the co-creator of a great website called heygoodcookin.com. I am their photographer and I can assure you that all items photographed are real and always eaten after the photo shoot. Not only is Barb a foodie, she is also very frugal. Waste not want not. She also always makes sure I am taken care of at meal times. Which is why this photo shoot cracks me up. If you look closely at the bottom right hand corner of the picture you will see a plain hotdog under there. That one was for me. She didn’t think it would show up. Hah! A little yellow mustard is all I need on a hotdog! If you want the recipe for the fancy DaBu dog, please check out their site…www.heygoodcookin.com. Might just be a hit at your 4th of July party!
1 can Pillsbury Grand biscuits
1 bag fully cooked frozen meatballs
2 slices Velveeta sliced cheese
3 Tbs melted butter
Heat the oven to 375 degrees
Separate the biscuits. Break each biscuit into a half and press it flat to at least 3 inches. (depending on size of meatball)
Slightly thaw the meatballs so you can cut them in half. (just enough to cut them)
Cut the Velveeta cheese into squares (maybe 1/2″ x 1″)
Wrap the half a meatball and square of Velveeta in the biscuit. Make sure it is securely sealed. Mold into the shape of a football. Repeat as many times as you have supplies.
Place them in a cake pan on non-stick foil.
Paint the melted butter on top of each football biscuit
Slice more Velveeta into tiny strips approximately 1/8″ x 1/2″ inch. Place three or four slices on top of the football biscuits to mimic the laces.
Bake at 375 degrees for approximately 22 minutes or until lightly golden on top.
Serve warm with whatever dipping sauce or sauces you prefer. I like dipping them in brown gravy. You can also use ketchup, mustard, etc.
Super bowl yum here we come!
Macaroni and Cheese. Not your ‘open a box and add water’ Mac n Cheese. This is the fancy kind. With Planko crust. Mmmmmmmmmmmmm….. Actually I don’t like Mac n Cheese. And if I did, I’d probably prefer the box kind. But this sure is pretty!
Whenever I had to attend a potluck, people would request my mom’s cheese potatoes. Luckily I have no pride issues when it comes to cooking. So, even as an adult, I would ask my mom to make them for me. Now, however, I live too far away from her so I had to learn to make them myself. Fortunately they are really simple to make. And I can promise you they will be a hit at any potluck. Even cheese snobs love them. Kind of makes me smile inside when they do because they don’t have to know they are made with Velveeta.
So, here’s what you’ll need to have:
A log of Velveeta (2 cups or half a regular log), 2 lb bag of frozen hash brown potatoes, 1/2 cup of butter (or margarine), 1 can cream of mushroom (makes it vegetarian), 2 cups of sour cream, 2 tablespoons minced onion, 1 teaspoon of salt, a large mixing bow and a 9 x 13 baking pan. Oh…and an oven.
Cut the Velveeta into cubes…
Mix all the ingredients together in a large bowl…
Put the mixture in the baking pan…
Bake without a lid at 350 degrees for 1 hour, but stir it up after half an hour. This will make sure you get the butter and cheese all mixed up real well before it’s finished.
I hope you and your friends enjoy it. I’d love to hear back from those of you who gave it a go! I’ll be shocked if anyone said they didn’t love it.