Mini Corn Dog Muffins

Ingradients

1   1kg corn muffin mix
1   2oz. velveeta( cut into 20 small pieces)
4   oscar mayer beef franks
1/2 cup gray poupon savory honey musatrd

Directions

1.Heat oven to 375F.
2.Spoon muffin batter into 20 mini muffin pan cups
3.spray them with cooking spray
4.press each velveeta cube and hot dog slice into center of each muffin cup.
5.bake util golden brown.serve warm with the mustard.

Buffalo Chicken Dip

recipe makes 10 cups

4 (20 ounce) cans chunk chicken, drained
4 (16 ounce) packages cream cheese, softened
2 cup Ranch dressing
1 2/4 cup pepper sauce (such as Frank's Red Hot®)
3 cups shredded Cheddar cheese
2 bunch celery, cleaned and cut into 8 inch pieces
2 (10 ounce) box chicken-flavored crackers

Directions

Heat chicken and sauce in an exceedingly frying pan over medium heat, till heated through. Stir in cream cheese and ranch dressing. Cook, stirring till well mixed and warm. combine in 1/2 the chopped cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting till hot and bubbly.Serve then.

Ice Cream Cake Recipe

Ingredients

    Cooking spray
¼    cup light corn syrup
1¾    cups heavy cream, divided
½    stick unsalted butter
⅔    cup granulated sugar
½    cup unsweetened cocoa powder, plus more for serving
    Salt
3    pints vanilla ice cream
18    graham crackers
1    tablespoon confectioners' sugar
    Unsweetened cocoa powder


Directions

1. Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
2. In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.

3. Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.

4. To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.

5. In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners’ sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa.
Serve immediately.

Smoked Wonton Ranch Chicken Appetizers

Ingredients

1 lb. ground turkey or chicken breast
2 cups Colby/Jack cheese
½ cup finely diced carrots, celery, red and green bell pepper, and green onions (I put small amounts of each together in the food processor to make a total of ½ cup)
1 cup lite sour cream
1 envelope of ranch dressing mix

Preparation

1) Preheat oven to 350 degrees. Spray miniature muffin pan with cooking spray.

2) Insert wonton wrappers into the muffin pan to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from pan.

3) In a medium bowl, mix the ground chicken or turkey, cheese, vegetable mixture, sour cream, and ranch dressing mix. Fill the baked wonton wrappers cups with mixture.

4) Get the smoker going. I used plum wood for this, but you can use any wood of your choice. But I do recommend using a light wood so you don’t over-power it with smoke favor. Get the smoker temperature up to about 275 degrees F.

5) Once the smoker is settled in at around 275 degrees F, place them in a foil baking pan and place this into the smoker. Cook until the meat is bubbly and slightly brown. This will take almost 1 hour. Check it at about 45 minutes.