hosted by Laverne Diede & Rhonda Fitterer
Chili Cheese Dog Ring
- 3/4 lb. ground beef
- 1/2 cup chopped onion
- 1 – 8 oz. can tomato sauce
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 hot dogs, thinly sliced
- 1 cup shredded sharp cheddar cheese, divided
- 2 – 8 oz. cans crescent rolls
Preheat oven to 350 degrees. Coat a 12-inch pizza pan with cooking spray. In a large skillet over medium-high heat, cook beef and onion, stirring until beef crumbles and is no longer pink; drain. Stir in tomato sauce, chili powder, cumin, garlic powder, salt, and pepper; mix well. Add hot dogs and heat 2 minutes. Remove from heat and stir in 1/2 cup cheese; set aside. Unroll crescent rolls. Place wide end of triangles in center of pizza pan, forming a ring, overlapping dough as necessary. Spoon meat mixture into center of each triangle. Bring smaller ends of triangles over meat, tucking ends under. Bake 20 minutes, sprinkle with remaining 1/2 cup cheese and bake 5 more minutes, or until heated through and golden. Serve warm.
Candy Bar Slab Cookies
Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Filling:
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 2 tsp. vanilla extract
- 1 1/2 cups flour
- 1/2 tsp. salt
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts
- 1 cup chopped assorted candy bars
Preheat oven to 350 degrees. Coat a 10 x 15-inch baking sheet with cooking spray. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter; mix well. Press mixture firmly into bottom of baking sheet. Bake 8 minutes; set aside. In a large bowl, beat 1 cup butter, sugar, and the brown sugar until creamy. Beat in eggs and vanilla. Add flour and salt, and beat until thoroughly mixed. Stir in chocolate chips and walnuts. Gently spread on to prepare crust. Sprinkle with candy pieces. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool completely and cut into bars.
