Hoagie Dip - Tailgate Recipe

Ingredients

* 1 medium onion
* 2 pickled pepperoncini peppers
* 1/2 head iceberg lettuce
* 1 large tomato, halved and seeded
* 1/4 pound deli-sliced genoa salami
* 1/4 pound deli-sliced ham
* 1/4 pound deli-sliced prosciutto
* 1/4 pound deli-sliced roast turkey
* 1/4 pound deli-sliced provolone cheese
* 1/2 cup mayonnaise
* 1 tablespoon extra-virgin olive oil
* 1 teaspoon dried oregano
* 1 1/2 teaspoons dried basil
* 1/4 teaspoon red pepper flakes
* 1 10-to-12-inch round loaf Italian bread
* 8 hoagie rolls, cut into pieces, for dipping

Directions

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.

Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.

Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!

Morning Glory Breakfast Muffins

These muffins have so many good things in them, it's like a smorgasbord of delightful eating. Filled with energy-making good things, they are a delicious breakfast food or midday snack.





Ingredients:

* 2 cups flour
* 1 Tbsp. baking powder
* 1 Tbsp. cinnamon
* 1/4 heaping tsp. cloves
* 1/4 heaping tsp. ginger
* 1/4 heaping tsp. nutmeg
* 1/4 heaping tsp. mace
* 1/4 heaping tsp. salt
* 3/4 cup granulated sugar
* 1 cup dark brown sugar
* 3 eggs beaten
* 1 cup oil
* 1 Tbsp. vanilla
* 1 cup coconut
* 2 cups raw carrots, shredded
* 1/2 cup raisins
* 1 apple, chopped
* 1/2 cup chopped pecans

Directions:

Sift flour, baking powder, salt, and all spices together. Mix in sugars and set aside in a large mixing bowl. Beat eggs, add oil and vanilla and mix well. Add the egg mixture to the dry ingredients and mix until all the flour is moistened. Add apple, coconut, raisins, pecans, and shredded carrots. Stir to mix well. Batter will be very thick.

Grease muffin tins with solid shortening like Crisco. Fill muffin tins 2/3 full.

This recipe makes 18-24 regular sized muffins or 24-36 small ones depending on size. Bake in a 375 degree F oven for about 25-30 minutes for the regular sized muffins, and 18-22 minutes for the small ones. Much depends on your own oven and the sizes of your muffin tins. Test for doneness.

Servings: 24-36
Time: 20 Minutes Preparation Time
25 Minutes Cooking Time

Mock Boston Cream Pie

Mock Boston
Cream Pie

My house was always filled with kids especially during the summer. These taste wonderful and are super easy. You can substitute with ice cream and fresh fruit.You can even freeze the pudding and use as ice cream.Use your own creative skills. The kids will love you for making them feel so special!

Ingredients:

• toaster waffles
• instant vanilla pudding
• chocolate syrup
• whip topping such as cool whip

Directions:

Toast and butter two waffles and let cool. Add a serving of vanilla pudding on to one of the waffles. Top with remaining waffle, chocolate syrup, and whip topping.

Servings:	1
Time:	10 Minutes Preparation Time 5 Minutes Cooking Time

Hamburger Helper anyone or a Kitty Treat?

Doggy Hamburger Helper

1 cup hamburger meat, stir-fried in 1 tbsp canola oil
2 boiled eggs, chopped
1/2 cup cooked plain oatmeal
1 jar baby food green beans
1 jar baby food carrots
2 Tbsp cottage cheese

Combine all ingredients and serve at room temperature. A good doggy multivitamin/mineral supplement (Missing Link) may be added for good measure. Be sure to store unused portions in a covered container in the refrigerator and discard any remains after 3 days.

Chick N’Biscuits

1 1/2 cups shredded cooked chicken
1/2-cup chicken broth
1-cup whole-wheat flour
1/3-cup cornmeal
1-tbls Catnip (Sojos organic Catnip)
1-tablespoon soft margarine

Preheat the over to 350 F. Combine chicken, broth and margarine and blend well. Add flour and cornmeal. Knead dough into a ball and roll to 1/4 inch. Cut into one-inch sized pieces and place on an cookie sheet. Bake at 350 degrees for 20 minutes. Makes 18 cookies.

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