Baby Food: Cost Comparison!

As soon-to-be parents we are reseaching so many facets of our new little one's life. When it comes to feeding we plan on going as natural as possible. When we finally make it to food we definitely plan on making our own baby food. We'd also like to start our own little garden in the backyard to go organic. Not only is making your own baby food healthier (some jars of food can sit on the shelves for up to 3 years!!) but it is also cheaper. Check out this great cost comparison from Wholesomebabyfood.com

Baby Food: Creamy Banana-Cado Baby Food

Peel and de-pit a ripe avocado
Cut “meat” out and mash with a fork
Peel and mash 1 banana

Place in a blender or food processor and puree until desired texture is achieved. Avocados and Bananas do not need to be cooked.

Cheese-Stuffed Burgers

Ingredients:
3 pound(s) ground beef chuck
2 tablespoon(s) plus 2 teaspoons Worcestershire sauce
Coarse salt and ground pepper
4 ounce(s) blue cheese (or other soft cheese, such as Brie)
Oil, for grates
8 rolls or buns, split
2 cup(s) packed baby spinach
2 beefsteak tomatoes, cut into 8 slices
Sautéed mushrooms (optional)
Roasted Red-Pepper Sauce:

1 cup(s) light mayonnaise
1/4 cup(s) drained (jarred) roasted red peppers
1/2 teaspoon(s) white wine vinegar
1/8 teaspoon(s) ground pepper


Directions

1.Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.

2.Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

3.Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

4.To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired.

5.To make Roasted Red-Pepper Sauce: In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, if not using immediately.

http://www.delish.com/recipefinder/cheese-stuffed-burgers-recipe

Lighter Beef Tacos

Ingredients:
1 teaspoon(s) vegetable oil, such as safflower
1 large onion, chopped
2 bell peppers (ribs and seeds removed), chopped
3 clove(s) garlic, minced
2 tablespoon(s) tomato paste
2 teaspoon(s) chili powder
1 1/2 teaspoon(s) ground cumin
Coarse salt and ground pepper
3/4 pound(s) ground beef sirloin
12 (6-inch) soft corn tortillas
Store-bought salsa and shredded iceberg lettuce, for serving


Directions

1.In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.

2.Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.

http://www.delish.com/recipefinder/lighter-beef-tacos-recipe

Swedish Meatballs

Ingredients:
1 pound(s) ground beef chuck
1 pound(s) ground pork
3 cup(s) panko (Japanese breadcrumbs)
1 1/2 cup(s) whole milk
2 large eggs, lightly beaten
2 clove(s) garlic, minced
Coarse salt and ground pepper
1/4 teaspoon(s) ground allspice
3 tablespoon(s) butter
1/3 cup(s) all-purpose flour
3 cup(s) canned reduced-sodium beef broth
Grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional)



Directions

1.Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

2.Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

3.Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

4.Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

http://www.delish.com/recipefinder/swedish-meatballs-recipe

Cornbread-and-Beef Skillet Pie

Ingredients:
1/2 cup(s) yellow cornmeal
1/2 cup(s) plus 2 tablespoons all-purpose flour (spooned and leveled)
1 teaspoon(s) baking soda
Coarse salt and ground pepper
1 tablespoon(s) olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, chopped
1 package(s) (10 ounces) white mushrooms, trimmed and thinly sliced
1 1/2 pound(s) ground sirloin
1/4 cup(s) tomato paste
3/4 cup(s) reduced-fat sour cream
1 large egg, lightly beaten


Directions

1.Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.

2.In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.

3.Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.

4.Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

http://www.delish.com/recipefinder/cornbread-beef-skillet-pie-recipe

Fusilli with Herbed Ricotta and Grape Tomoatoes

Ingredients:
Salt
1 cup(s) part-skim ricotta cheese
1 tablespoon(s) fresh oregano leaves, chopped
1/4 cup(s) (plus additional for serving) grated Pecorino Romano cheese
1/4 cup(s) (packed) fresh basil leaves, chopped
12 ounce(s) fusilli or corkscrew pasta
1 pint(s) (2 cups) grape tomatoes

Directions

1.Heat large covered saucepot of salted water to boiling on high.

2.Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.

3.Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.

4.Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

http://www.delish.com/recipefinder/fusilli-herbed-ricotta-grape-tomatoes-ghk0208

Ingredients:
8 ounce(s) (2 1/2 cups) whole wheat rotini pasta
4 teaspoon(s) cornstarch
2 cup(s) low-fat (1%) milk
1/2 teaspoon(s) Dijon mustard
Salt
ground black pepper
4 ounce(s) reduced-fat (2%) pasteurized process cheese spread, cut into 1⁄2-inch cubes
2 ounce(s) extra-sharp Cheddar cheese, shredded
1/3 cup(s) freshly grated Pecorino Romano cheese
2 tablespoon(s) plain dried bread crumbs
1 medium tomato, thinly sliced


Directions

1.Preheat broiler. With nonstick cooking spray, grease shallow 1 1/2-quart broiler-safe baking dish.

2.Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

3.Meanwhile, in 2-quart saucepan, whisk cornstarch into milk; heat to boiling over medium heat, whisking occasionally. Boil 1 minute. Remove saucepan from heat; whisk in mustard, 1/4 teaspoon salt, and pepper. Stir in cheese spread, Cheddar, and 1/4 cup Romano. (Cheese does not need to melt completely.) In small bowl, combine bread crumbs with remaining Romano.

4.Drain pasta; return to saucepot. Stir cheese sauce into pasta; spoon into prepared baking dish. Arrange tomato slices on top; sprinkle with crumb mixture.

5.Place baking dish in broiler, about 6 inches from source of heat. Broil macaroni mixture 2 to 3 minutes or until top is lightly browned. Let macaroni and cheese stand 5 minutes to set slightly for easier serving

http://www.delish.com/recipefinder/macaroni-cheese-ghk1007

Whole Wheat Penne with Broccoli and Sausage

Ingredients:
12 ounce(s) whole wheat penne pasta
1 large bunch broccoli, cut into florets
12 ounce(s) hot Italian turkey sausage
1 pint(s) grape tomatoes, each cut in half
1/2 cup(s) (loosely packed) fresh basil leaves, chopped
1/4 cup(s) freshly grated Pecorino Romano cheese


Directions

1.Heat large saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 cup cooking water; drain pasta and broccoli.

2.Meanwhile, thinly slice sausage on the diagonal. In 12-inch nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.

3.Stir pasta, broccoli, and 1/4 cup pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.

http://www.delish.com/recipefinder/whole-wheat-penne-broccoli-sausage-ghk0208

Penne with Peas, Grape Tomatoes and Ricotta

Ingredients:
2 pound(s) fresh peas in the pod, or 2 cups frozen peas, thawed
1 pound(s) penne rigate or ziti pasta
1 cup(s) part-skim ricotta cheese
1/4 cup(s) loosely packed fresh parsley leaves, chopped
1/4 cup(s) Romano cheese, freshly grated
2 teaspoon(s) (from 1 lemon) fresh lemon peel, grated
Salt and ground black pepper
2 teaspoon(s) olive oil
1 pint(s) grape tomatoes


Directions

1.Heat large covered saucepot of salted water to boiling over high heat.

2.Meanwhile, if using fresh peas, shell by running thumb along length of seam to open pod and release peas.

3.Add pasta to boiling water and cook as label directs. Add fresh peas to saucepot when pasta has 2 minutes cooking time remaining.

4.While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. In 12-inch skillet, heat oil over medium-high heat. Add tomatoes and cook 6 to 8 minutes or until tomatoes burst and are heated through, shaking pan frequently. Remove skillet from heat.

5.Remove 1/2 cup pasta cooking water; set aside. Drain pasta and peas.

6.To skillet with tomatoes, add pasta with fresh peas (or thawed frozen peas) and reserved cooking water; stir to combine. Spoon into 6 bowls and dollop with ricotta mixture.

http://www.delish.com/recipefinder/penne-peas-grape-tomatoes-ricotta

Homemade Baby Food Tips and Hints - Do's

• Do use ice cube trays to freeze puréed foods. Each cube should be about one ounce. Once frozen, pop out the cubes, store in a sealed plastic bag, and use within two months.
• Do discard unfinished meals. Bacteria forms quickly.
• Do introduce new foods at the rate of one per week, so you can pinpoint any allergies.
• Do make sure your child has accepted most vegetables and fruits before trying any meats.
• Do steam or microwave vegetables and fruits to retain as much vitamins and minerals as possible, as opposed to boiling.
• Do use as thinners: water left from steaming, breast milk, formula, cow's milk, yogurt, broth, or apple juice.
• Do use as thickeners: wheat germ, whole-grain cereal, cottage cheese, farmer cheese, cooked egg yolks, yogurt, mashed white or sweet potato.

http://homecooking.about.com/od/specificfood/a/babyfooddos.htm

Baby Food: Rice Cereal

Wholesome Rice Cereal

2 oz brown rice powder
8 fl oz water
a little formula/breastmilk

To make the rice powder, grind brown rice in a blender or food processor. This is best achieved by grinding in small quantities - but to make the powder REALLY fine, we recommend trying a Coffee/Spice Grinder.

Bring the water to a boil.

Add the rice powder, stirring constantly with a wire whisk.

Simmer for about 10 minutes (don't forget to keep stirring, or the rice will stick).

Then stir in enough formula or breastmilk to give the consistency that's best for your baby.

Once baby has been introduced to fruit, you could always add a little of his favorite puree.

http://www.homemade-baby-food-recipes.com/baby-cereal-recipe.html

Baby Food: Toddler Slushies

Toddler Slushies

For 18 months or older.

Ice
Fruit juice or juice concentrate

Crush ice in blender to make snow. Use an ice cream scoop to shape and pack "snowballs" and place in bowls or use paper cups for easy cleanup. Pour fruit juice or juice concentrate over snowballs.

http://www.recipegoldmine.com/baby/toddler-slushies.html

Penzey's Spices

We got some wonderful spices and hot chocolate mix for Christmas this year and have really enjoyed cooking with them. You should all click over to Penzey's Spices and sign up for their catalog. You can also visit a store local to you or find great recipes. Hope you enjoy!

Chocolate Caramel Cream Pie

Ingredients:
8 tablespoon(s) unsalted butter
2 cup(s) (about 5 ounces) finely crushed chocolate wafer cookies
2 tablespoon(s) Cognac
5 ounce(s) bittersweet chocolate, finely chopped
4 large egg yolks
2/3 cup(s) dark brown sugar
2 tablespoon(s) dark brown sugar
1 tablespoon(s) cornstarch
1/8 teaspoon(s) salt
2 cup(s) heavy cream
2 tablespoon(s) heavy cream
1 cup(s) (plus 2 tablespoons) whole milk
1 1/2 teaspoon(s) pure vanilla extract
Caramel Sauce
1 tablespoon(s) cocoa powder


Directions

1.Make the crust: Preheat oven to 350°F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.

2.Make the pudding: Place the chocolate in a large bowl and set aside. Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside. Heat 1/2 cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture. Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.

3.Finish the pie: Pour Caramel Sauce into the bottom of the piecrust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.

http://www.delish.com/recipefinder/chocolate-caramel-cream-pie--3685

Deep Chocolate Pudding

Ingredients:
7 ounce(s) dark chocolate
2 cup(s) whole milk
1 cup(s) heavy cream
3/4 cup(s) sugar
1/4 cup(s) cocoa
1/4 teaspoon(s) salt
1/4 cup(s) cornstarch
1/4 cup(s) (1/2 stick) butter
3/4 teaspoon(s) vanilla extract


Directions

1.Chop the chocolate into very fine pieces. Combine chocolate, 1 3/4 cups milk, cream, sugar, cocoa, and salt in a large saucepan. Stir vigorously using a whisk over medium heat until mixture simmers and is smooth and thick. Stir the remaining 1/4 cup milk and cornstarch together and whisk into the chocolate mixture. Simmer for a minute, whisking and scraping down the sides with a rubber spatula. Add the butter and cook 1 more minute. Stir in vanilla.

2.Serve pudding on its own or use for the filling in the Crepe Cake. Store refrigerated in an airtight container with plastic wrap pressed directly onto the pudding surface to prevent a skin from forming

http://www.delish.com/recipefinder/deep-chocolate-pudding-clv0208

Oatmeal-Chocolate Chip Cookie Pizza

Ingredients:
3/4 cup(s) all-purpose flour
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
6 tablespoon(s) butter or margarine
1/3 cup(s) packed brown sugar
1/3 cup(s) granulated sugar
1 large egg
1 teaspoon(s) vanilla extract
1 cup(s) old-fashioned oats
3/4 cup(s) semisweet chocolate chips
1/2 cup(s) walnuts, chopped


Directions

1.Preheat oven to 375°F. Line large cookie sheet with parchment paper. On sheet of waxed paper, mix flour, baking soda, and salt until well blended.

2.In 3-quart saucepan, melt butter on low. Remove pan from heat; with wire whisk, stir in brown sugar and granulated sugar until blended. Whisk in egg and vanilla extract. With wooden spoon, stir in flour mixture, then oats, chocolate chips, and walnuts until combined.

3.Spoon batter into center of prepared cookie sheet. With spatula, spread batter to an even 8-in. round. Bake 18 minutes, or until cookie is golden brown. Let cool on cookie sheet on wire rack 15 minutes. Transfer to cutting board lined with waxed paper; cut cookie into 12 wedges and serve warm.

http://www.delish.com/recipefinder/oatmeal-chocolate-chip-cookie-pizza-recipe

Banana Shortcakes

Ingredients:

Shortcakes

1/2 cup(s) old-fashioned oats
1/3 cup(s) pecans, toasted and cooled
1 1/2 cup(s) all-purpose flour
1/4 cup(s) packed dark brown sugar
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
3/4 cup(s) low-fat buttermilk
3 tablespoon(s) canola oil
1 large egg
Cream

1/2 cup(s) cold heavy cream
1/2 cup(s) reduced-fat sour cream
1 tablespoon(s) confectioners' sugar
Bananas

2 tablespoon(s) butter or margarine
6 firm, ripe bananas, each cut lengthwise in half, then crosswise into 1-inch chunks
1/3 cup(s) packed brown sugar
2 tablespoon(s) dark rum



Directions

1.Prepare Shortcakes: Preheat oven to 425°F. Spray large cookie sheet with nonstick cooking spray. In food processor with knife blade attached, pulse oats and pecans until finely ground.

2.In large bowl, with wire whisk, combine oat mixture, flour, brown sugar, baking powder, salt, and baking soda. Break up any lumps of brown sugar with fingers.

3.In small bowl, with wire whisk, mix buttermilk, oil, and egg until blended. Add buttermilk mixture to flour mixture and stir just until blended.

4.Spoon by 1/3 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 minutes or until firm when pressed. Transfer to wire rack.

5.Prepare Cream: In medium bowl, with mixer at high speed, beat heavy cream, sour cream, and confectioners' sugar until thickened. Cover and refrigerate until ready to serve. Makes 1 1/4 cups.

6.Prepare Bananas: In 12-in. skillet, melt butter on medium-high. Add bananas; cook 1 minute or until bananas begin to brown, stirring gently. Remove skillet from heat; stir in brown sugar and rum. Return skillet to heat; cook 1 minute or until mixture begins to simmer.

7.To serve, split Shortcakes. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Bananas and Cream; replace Shortcake tops

http://www.delish.com/recipefinder/banana-shortcakes-recipe

Super Bowl Special: Creamy Artichoke Dip

In a food processor, whirl together until blended and artichokes break into small pieces:



1/2 lb. cream cheese2 oz. thawed frozen artichoke hearts1/3 cup freshly grated parmesan cheese1 tbsp. chopped flat-leaf parsley2 tsp. fresh lemon juice1/2 tsp. each salt and freshly ground black pepper1/4 tsp. finely shredded fresh lemon zest1 small finely chopped garlic cloveMakes: 1½ cups 

Time: 15 minutes

http://www.sunset.com/food-wine/entertaining/quick-easy-appetizer-recipes-00400000059475/page8.html

Super Bowl Special: Sausage Mushroom Caps

Rinse 24 medium-size button or cremini mushrooms (about 1 lb. total). Trim stems; save for another use.

Mix 1/3 lb. seasoned bulkpork sausage with 3 tbsp. seasoned dried bread crumbs. Mound sausage mixture in mushrooms, then set, filled side up, in a rimmed 10- by 15-in. baking pan.

Broil 6 to 7 in. from heat until sausage is well browned, about 5 minutes. Lift mushrooms onto a platter, brush with extra-virgin olive oil, and top each with a leaf of flat-leaf parsley.

Makes: 24 

Time: 20 minutes

http://www.sunset.com/food-wine/entertaining/quick-easy-appetizer-recipes-00400000059475/page2.html

Super Bowl Special: Creamy Pasta Salad with Celery

Ingredients:
1 pound(s) medium pasta shells
Coarse salt and ground pepper
1 cup(s) light mayonnaise
1/3 cup(s) fresh lemon juice
6 stalk(s) celery, halved lengthwise and thinly sliced crosswise, plus 1 cup celery leaves
1/2 medium red onion, finely chopped


Directions

1.Cook pasta in a large pot of boiling salted water until al dente; drain and rinse under cold water to stop cooking. Set aside.

2.In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion, and cooled pasta; season with salt and pepper. Toss to combine.

http://www.delish.com/recipefinder/creamy-pasta-salad-celery-recipe

Super Bowl Special: Hot Spinach Dip

Ingredients:
2 teaspoon(s) olive oil, plus more for baking dish
1 medium onion, diced
2 clove(s) garlic , minced
2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
1/2 cup(s) milk
6 ounce(s) reduced-fat bar cream cheese
3 dash(es) Worcestershire sauce
3 dash(es) hot sauce, such as Tabasco
3/4 cup(s) shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving


Directions

1.Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

2.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

3.In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

4.Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

http://www.delish.com/recipefinder/hot-spinach-dip-recipe

Super Bowl Special: Pigs in a Blanket

1 tablespoon(s) olive oil
1 large onion, thinly sliced crosswise
2 pound(s) (about 60) mini hot dogs (we use turkey dogs)
Cheddar cheese (optional), cut into small pieces
1 large egg
All-purpose flour, for work surface
1 box(es) (17 1/2-ounce) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving


Directions

1.Prepare caramelized onions for filling (optional): In a medium skillet over medium heat, heat olive oil. Add onions and cook, stirring occasionally, adding a little bit of water as necessary if onions begin to stick, until deep golden brown, about 30 minutes. Set aside to cool.

2.Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.

3.On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.

4.In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.

5.Preheat oven to 450 degrees.

6.Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

http://www.delish.com/recipefinder/pigs-in-a-blanket-recipe

Super Bowl Special: Seven-Layer Bean Dip

Ingredients:
4 tablespoon(s) safflower oil
1 cup(s) plus 2 tablespoons chopped onion (from 1 medium onion)
4 clove(s) garlic, minced
2 can(s) (15 1/2 ounces each) pinto beans, drained, liquid reserved
2 medium tomatoes, finely chopped
1/2 teaspoon(s) coarse salt
2 ripe avocados, halved, pitted, and peeled
1 to 2 pickled jalapeno chiles, minced
1 cup(s) plus 2 tablespoons sour cream
2 tablespoon(s) fresh lemon juice
3 ounce(s) cheddar cheese, grated (1 cup)
6 scallions, thinly sliced
6 ounce(s) pitted black olives, chopped
1 to 2 bags tortilla chips, for serving


Directions

1.Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.

2.Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.

3.Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

http://www.delish.com/recipefinder/seven-layer-bean-dip-recipe