I found these suckers floating around on Pinterest. The caption stated that they were ideal toddler food. I don’t know about you, but I would never feed this crap to my toddler.
But a bunch of drunk people? You betcha. They were a huge hit!
- 1 can Biscuit Dough, 8 Ounce Can
- 4 whole Hot Dogs
- 1 can Hot Dog Chili Sauce, 10 Ounce Can
- ½ cups Shredded Cheddar Cheese
1. Preheat oven to 400°F.
2. Roll out each piece of biscuit dough so that it’s about 5″ round.
3. Grease 8 holes of a muffin tin.
4. Put biscuit dough inside eight individual cups, leaving some excess dough hanging over the edge of the cup.
5. Slice each hot dog in half, then into slices, place in cups.
6. Fill each cup with hot dog chili sauce until hot dogs are covered (usually a good dollup will do!).
7. Top with cheddar cheese, a good handful or more to taste!
8. Pinch excess dough around the top of the ugly so that it is closed around the top, if there isn’t enough to cover it all it is OK!
9. Repeat for remaining uglies.
10. Cook for 15-20 minutes or until uglies are golden brown.
11. Let cool for 2 minutes and enjoy!
Bonus points, they reheated really well. You could totally make them a day ahead and toss them in the oven to reheat.
Original source: http://tastykitchen.com/recipes/main-courses/hot-dog-uglies/
This is one jive m’fin turkey.
If you haven’t realized it by now, we’re “those” people. Why buy something that you can make in a matter of a couple minutes? Makes no sense to me. It’s rare that I ever buy treats for the dogs, unless they’re some sort of hoity toity overpriced “gourmet” treats from a boutique dog store, which is a nice treat for their birthdays. And yes, I buy my dogs birthday presents. And Santa comes to our house for the dogs. And my family gets the dogs presents for Christmas.
They’re part of our family. And if the time comes and we have a human child, there’s a pretty good chance the dogs will have precedence over the human.
Anyways, these dog treats come together in less than an hour. You can roll them out and cut them in squares or triangles, but I like to just use a cookie cutter. If you have a smaller dog like I do, use a smaller cookie cutter, if you have a big dog, use a big cookie cutter. Or don’t, I really don’t care.
Homemade Dog Treats
adapted from a friend’s original recipe
2 ½ c whole wheat flour
½ c canned pumpkin
2 tbsp peanut butter
½ tsp salt
½ tsp ground cinnamon
Preheat oven to 350.
Whisk together all the ingredients. Add water as needed to help make the dough workable (I used about 1/2 a cup) and it comes together. Roll the dough into a ½ inch thick roll and use cookie cutter to cut out shapes. You can really load these on a baking sheet because they don’t spread at all.
Bake until hard, about 45 minutes.
Do you ever have one of those days when you see a picture, and you’re like, “holy crap, that’s an awesome picture” and then you pine over it for like, the rest of your week, and then one day, you decide to go on a hike with your dogs and you happen to grab your camera on the way out the door, and you get to the lake and you’re like “omg, i’m totally going to create one of those awesome pictures I though only people better than me can do.”*
Well guess what. IT HAPPENED.
Boo ya, bitches.
*How’s that for a run on sentence?
Thank you to those who sacrificed it all.
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I’m not usually a fan of lemony food, but this dish was absolutely amazing. The original recipe is from The Plain Chicken. Here’s how I made it.
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts
2 cups dried penne pasta (I used wheat Farfalla. We already know I’m one of those moms.)
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic (Used more, we’re big garlic fans in this house.)
1/2 cup half and half (or heavy cream) (I used milk, it’s what I had.)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese (I used much less, it’s what I had. Or rather, didn’t have.)
Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta. (We grilled it on the inside grill pan. Same dif.)
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta. (I cook my pasta al dente, used the reserved pasta water to thin the sauce out some and finished cooking the pasta in the sauce.)
Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
The kiddo was not a fan of the pasta, I assume it was the capers. She devoured the chicken, though. The husband said he would had loved it even more with some extra sauce over the chicken.