Hot Dog Chili Sauce

Ohhhhh ... this is one of the best Hot Dog Chili Sauces I have ever had. The best is from a girl that I worked at Key Chrysler with years ago. Her Mom had a crockpot sauce ... she refused to share the recipe with anyone. This is pretty close to hers, but not perfect. I will work on tweeking this one later, but for now, it was DELICIOUS! Please don't laugh at my frites that are also on the plate. Those little oven fried potatoes are a thorn in my side, I will not give up on them. I promise that in a few weeks you will have the PERFECT recipe for those little potatoes, until them, I call them "oven hashbrowns". LOL ... Here is "almost" the best ever Hot Dog Chili Sauce recipe. For you hot dog lovers, I added mustard and cheese after the photo was taken.

Hot Dog Chili Sauce Makes enough for 2 - 8 packs dogs

2 pounds ground chuck
2- 6 ounce can tomato paste
1 1/2 c. water
2 T. sugar
2 T. prepared yellow mustard
2 T. dried, minced onion
2 t. chili powder
1 t. Worcestershire sauce
1 t. salt
1/2 t. celery seed
1/2 t. ground cumin

1/4 t. ground black pepper

1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat (if this grosses you out, then drain it and rinse the beef).

2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.

3. Allow dog sauce to cool; place into the refrigerator until the hot dogs are cooked and ready to be served. Microwave the sauce before serving.

Berry Scones

I don't know if it's because I have been chatting with my friend in Ireland lately, or if I am just thinking again about owning a bed and breakfast or because I am thinking I need to start a good work out routine ... but I was craving scones. Really, what is wrong with me? Why do I crave these little delights? The original recipe was for plain scones; I jazzed them up a bit by adding a nice dried berry blend and orange juice concentrate. The dried berry blend that I use is made and distributed by Aldi. How can you go wrong with a $1.89 bag of dried berries. Cranberries, cherries, blueberries and strawberries make this blend PERFECT for not only scones, but trail mix (which I am planning some great southwest Ohio hikes for my family this summer); add them to your favorite cereal or yogurt and best of all; grab a nice handful while you're running out the door. I got off track, so here's to Scones ... Berry Scones ... make some tomorrow and have a pot of tea along with them.

Berry Scones Makes 8

2 c. all purpose flour

1/4 c. sugar

2 1/2 t. baking powder

1/8 t. salt

1/3 c. cold butter, cut into pieces

1/3 c. dried berries

1 egg

1/2 c. whipping cream

1 T. orange juice concentrate (use straight from the can)

1 1/2 t. vanilla extract

whipping cream

sugar

butter, favorite jam, pot of tea (all optional, but use for the best experience)

1. Lightly grease a baking sheet or line with parchment, set aside. In a large bowl, stir together flour, 1/4 c. sugar, baking powder and salt. Using a pastry blender (or 2 knives), cut in 1/3 c. butter until mixture becomes coarse crumbs. Make a well in the center of the flour mixture, set aside.

2. In a small bowl, whisk together egg, 1/2 c. whipping cream, 1 T. orange juice concentrate and vanilla. Add egg mixture all at once to flour mixture. Add the 1/3 c. dried berries at this time. Using a fork, stir until moistened and a dough forms. Don't worry if you still have unincorporated flour in the bottom of the bowl because you're going to knead the dough next.

3. Turn the dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 - 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8" circle. Cut into 8 pie shaped wedges.

4. Place wedges 1" apart on the prepared baking sheet. Brush wedges with additional whipping cream and sprinkle with additional sugar. Bake in a 400 degree oven for 12 - 14 minutes or until lightly golden brown in color. Transfer the baked scones to a wire rack. Cool for 5 minutes. Serve with butter and your favorite jam.

Pistachio-Lime Ice Cream Squares

Ok; now I have to admit; I haven't made these before. But HOW DELICIOUS do they sound? I am working with this ultra tight budget in my house (it's called, starting a business during a recession when your hubby's job just cut his hours, his pay by 10% and your kids all need either new glasses, clothes or sports camps). UGH ... so I am not getting to play in the kitchen as much as I would like; but that's ok. My hope is that if I mention I haven't made this before and a friend thinks they would like to try it, and they make it ... we will have feedback on the blog! OH YEAH ... the Sneaky Cat loves feedback. :) Here it is ... Pistachio-Lime Ice Cream Squares .... Who's up for making them this week?

Pistachio-Lime Ice Cream Squares Serves 16

Lime Swirl
1/2 c. sugar
2 t. grated lime peel
1/4 c. lime juice
2 eggs, beaten
1 egg yolk, beaten
3 - 4 drops green food coloring

Crust
3/4 c. margarine (you can use butter, but be careful, butter will burn quickly)
1 1/2 c. flour
1/3 c. sugar
1/2 c. chopped, shelled pistachios

Filling
1/2 gallon vanilla ice cream; softened

1. In a small non-aluminum saucepan, combine 1/2 c. sugar, lime peel, lime juice, eggs and egg yolk; mix well. Cook and stir over medium heat until mixture boils and thickens. Stir in food color. Cover; refrigerate about 1 hour or until chilled.

2. Melt margarine in a large skillet over medium-high heat. Lightly spoon flour into a measuring cup; level off. Add flour, 1/3 c. sugar and pistachios to the margarine; mix well. Cook and stir 5 - 7 minutes or until mixture is golden brown and crumbly. Reserve 1/2 c. crumbs for topping. With a fork, press remaining mixture firmly in bottom of ungreased 13 x 9" baking pan. Place in freezer for at least 10 minutes, or until cooled.

3. When crust is cooled, remove from freezer and spoon about half of the ice cream over the crust; spread evenly. Spread with about half of the cooled lim mixture. Top with remaining ice cream; spread evenly. Top with remaining lime mixture. With a knife, swirl lime mixture gently through the ice cream, being careful to not disturb the crust. Sprinkle with reserved crumbs. Cover the dessert and allow to freeze at least 6 hours, or until firmed up.

4. To serve, let dessert stand at room temperature for about 10 minutes. Cut into squares.