Corn Dog Casserole

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2 cups thinly sliced celery

1 1/2 cups sliced green onions

2 tablespoons butter

1 1/2 lbs hot dogs

2 eggs

1 1/2 cups milk

2 teaspoons ground sage

1/4 teaspoon ground black pepper

2 (8.5oz) packages dry corn muffin mix

2 cups shredded sharp cheddar cheese

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1. In a medium skillet, saute celery and onions in butter for 5 minutes.

2. Place saute mixture in a large bowl and set aside.

3. Slice hot dogs lengthwise into fourths, then into thirds.

4. In same skillet, saute hot dogs for 5 minutes or until lightly browned.

5. Add hot dogs to celery/onion mixture.

6. Preheat oven to 400 degrees.

7. In a large bowl, combine eggs, milk, sage and pepper.

8. Add hot dog mixture.

9. Stir in corn bread mix and 1 1/2 cups of cheese.

10. Mix all together.

11. Spread into a lightly greased, shallow, 3-qt baking dish.

12. Top with remaining 1/2 cup cheese.

13. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

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Crock Pot Loaded Baked Potato Soup

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6 large potatoes, peeled & cut in 1/2-inch cubes
1 large onion, chopped
1 quart chicken broth
3 cloves garlic, minced
1/4 cup butter (1/2 stick)
2 1/2 teaspoons salt
1 teaspoon pepper

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1 cup half & half
1 cup shredded sharp cheddar cheese
3 tablespoons chopped fresh chives

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1 cup sour cream
8 slices bacon, fried and crumbled
Shredded sharp cheddar cheese

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Combine the first seven ingredients in a large crock pot.
Cook on low for 8 hours or on high for 4 hours.
Mash the mixture to coarsely shop the potatoes.
Stir in the cream, cheese and chives.
Top with sour cream, bacon bits and cheese.

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Strawberry No-Bake Cheesecake

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2 cups graham cracker crumbs
1 stick butter, melted
1/4 cup sugar

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32 oz. Cream Cheese, room temperature
3/4 cup sugar
1/2 cup strawberry preserves
16 oz. frozen strawberries, thawed and drained
8 oz. cool whip

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Mix the graham cracker crumbs, butter and 1/4 cup sugar.
Press firmly into the bottom of a 13x9 pan.
Refrigerate while preparing the filling.

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Beat the cream cheese and 3/4 cup sugar until smooth.
Add preserves and mix until well-blended.
Stir in strawberries.
Gently stir in the cool whip.
Spoon over the crust and refrigerate at least 4 hours before serving.

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Note: Instead of frozen strawberries, you can use 2 cups of fresh strawberries, fork-mashed with 3 tablespoons of sugar.

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This is so fresh, cool, relaxing, and insanely easy to make! Enjoy!!

Apple Nut Cake

Cake:

2 sticks butter, melted
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups self-rising flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
5 apples, cored, peeled, and sliced into thin wedges
1/4 cup apple jelly

Preheat oven to 350 degrees.
Lightly grease a 9" or 10" springform pan.
Beat butter and sugar until fluffy.
Mix in eggs and vanilla.
Combine flour and seasonings. Stir into creamed ingredients.
Add pecans and mix until well-blended.
Note: Batter will be thick.
Measure 2/3 cup of batter and set aside.
Spread remaining batter in the bottom of the pan.
Arrange the apple wedges on top of the batter.
Heat and stir the apple jelly until melted and smooth.
Brush jelly over the apples.
Carefully spoon the reserved batter around the outside of the apple wedges.
Spread the batter with the back of a spoon to make a 1/2" border.
Bake for 45-50 minutes.

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Topping:

1/2 stick butter
2 tablespoons milk
1/2 cup brown sugar
1/2 cup chopped pecans

When cake is done baking, combine butter, milk and brown sugar in a saucepan.
Bring to a boil, stirring constantly.
Remove from heat and stir in the pecans.
Spread topping over the cake and bake for another 5-10 minutes, until the topping bubbles.
Cool in pan for 15 minutes.
Remove sides of the pan.
Let stand 45 minutes before serving.

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If desired, top with a scoop of French Vanilla ice cream.

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ENJOY!!