Corndog Muffins

2 packages of corn muffin mix(each package says it makes 6 muffins)
1 package of hotdogs
cupcake liners

Heat oven to 350 degrees F. Slice up all the hot dogs.   Mix up corn muffin mix according to package directions.  Fill each liner about 1/3 full.  You will have about 18-20 muffins worth.  Put about 8 slices of hot dog in each.  You may add more if you can.  Bake in the oven for 15-17 minutes or until muffins are golden around the edges.  Serve.

Most Delicious Loaded Baked Potato Soup

1 lb. of bacon, chopped
1 medium yellow onion, diced
1 large carrot, peeled and chopped
8 medium red potatoes, chopped
1/4 cup of flour
2 cups of chicken stock or broth
Salt and Pepper to taste
4 cups of heavy whipping cream

Garnishes:
More chopped bacon or bacon bits
chopped green onions or chives
shredded sharp cheddar
red chili pepper

In a 6-8 qt. pot cook bacon until crisp over medium heat.  Remove the bacon and place it on paper towels. Cook the onions and the carrots in the bacon fat until the onions are translucent.  Add the potatoes and cook for 4-6 minutes, stirring occasionally.  Turn the heat to low and whisk in the flour, stirring constantly until the flour has cooked and the liquid in the pot has thickened a bit.  Add the stock/broth and half the bacon(the other half will be used for garnish).  Add salt and pepper.  Turn the heat up to medium-high and let it simmer for 25 minutes, turning the heat down as the soup boils.  Cook and stir until the potatoes are soft.  Add the whipping cream and cook for 5 minutes(still stirring).  Serve and garnish with toppings listed above.  Enjoy!  I promise you will!

Homemade Goldfish Crackers

1 cup of flour
1 cup or 8oz. of shredded cheddar(sharp or medium) cheese
1/4 cup of cold butter, cut up
2 tsp. of onion powder
2 tsp. of garlic powder
2 tsp. of paprika
3-4 Tbsp. of water
Parchment Paper
salt

Heat oven to 350 degrees F.

Food processor instructions:
In a food processor, add flour, cheese, butter and seasonings.  Pulse until it looks like coarse meal.  Gradually add the water, while pulsing, until dough balls up on top of the blade.

Dough/Pastry Blender(wire thingy for pie and pastry making):
In a medium to large mixing bowl, add flour, cheese, butter and seasonings.  Mix with the dough blender until it looks like coarse meal.  Gradually add water until it becomes the consistency of dough.

Wrap in plastic wrap and store in the fridge for 20 minutes(can be stored for up to 24 hours).
Take half of the dough and roll it between two sheets of parchment paper until it is about 1/8 inch thick.  Cut out with a small cookie cutter(shape is your choice).  I made my own fish cookie cutter.  I cut a strip of an index card and wrapped it in foil.  I bent it into the shape of a fish and tape the ends together with scotch tape.  This works great since you don't have to push down hard on it.
Remove the top piece of parchment, remove the extra dough from around the shapes. Place the shapes with the bottom parchment onto a cookie sheet. Salt the shapes and cook in the oven for about 15-17 minutes.  Let cool for about 10 minutes. Repeat until dough is all used up.

Grammy Jeanne's Flappy Joys

1 lb. of ground turkey

1 10 oz. can of chicken gumbo soup

2 tsp. of onion powder

3 Tbsp of ketchup

3 Tbsp of mustard

These ingredients sound weird, but this is delicious! I promise!

Brown the ground turkey in a skillet over medium-high heat. Then add the can of soup, the onion powder, ketchup and mustard. Mix it all together until is if fully combined and turn the heat down to low and let it simmer for about 10 minutes. Serve on hamburger buns with a slice of cheese on top and enjoy!!

Funeral Potatoes/Cheesy Potatoes

2 lbs. of hash brown potatoes, thawed

1 1/2 10 oz. cans of cream of chicken soup

1 1/2 cups of sour cream

2 cups of cheddar cheese

Heat oven to 375 degrees F. Meanwhile mix cream of chicken soup and sour cream in a large bowl until well blended. Then add hash browns. Mix until well blended. Spread in a 13x9 pan. Cook uncovered for 35 min. Then take out and top with cheese then put it back in(uncovered) for another 10 minutes, or until cheese is melted.

Cream Cheese Pumpkin Bread

1 cup canned pumpkin
1 cup plus 3 Tbsp. granulated sugar, divided
3/4 cup packed brown sugar
4 eggs, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 1/2 pkg. (12 oz.) Neufchâtel cream cheese, softened
Make It!
HEAT oven to 325ºF.
Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 eggs, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg with whisk until well blended.
Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
BAKE 1 hour 15 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.