Ultimate Sugar Cookies

To me Holidays are all about Sharing great food, good times and glad tidings with family and friends.   A delicious and fun way to share those thoughts are with homemade Sugar Cookies.  Sugar cookies are one of my favorite treats during the holidays. They can be made all-year round and it's a popular treat during Christmas.  This recipe is easy to create and Have some fun with it--Grab some family or friends to help you decorate!  So share them with everyone this Holiday season!

Crisco's Sugar Cookies

(Makes 5-6 Dozen Cookies)

1 stick ( 1 cup) Crisco Butter Flavor Shortening Sticks

1 c. Sugar

1 lrg. egg

2 Tbsp. milk

1 Tbsp. vanilla extract

3 c. All Purpose Flour

1 & 1/2 tsp. baking powder

1/2 tsp. salt

Combine shortening and sugar in large bowl;  Beat with an electric mixer at medium speed until smooth and creamy.  Beat in egg, milk and vanilla extract until well blended. Combine flour, baking powder and salt.  Gradually add flour mixture to creamed mixture at low speed until well blended.  Wrap dough in plastic wrap and rerfrigerate 1 hour for easier handling.  Heat oven to 375 degrees farenheit.  Roll 1/3 of cookie dough at a time on lightly floured surface to 1/8-inch thickness.  Cut dough with 2 to 3-inch floured cookie cutters.  Place 1 inch apart on ungreased cookie sheets.  If decorating with sugar, sugar crystals, candy beads, or any assorted candies, Sprinkle on cookie dough.  Then Bake 5 to 9 minutes or until edges begin to brown.  Cool 2 minutes on baking sheet.  Transfer cookies to cooling rack.  Enjoy Frosting and decorating your cookies!




Pure White Icing

1 stick (1 cup) Crisco Butter Flavor Shortening Sticks

1 tsp. vanilla extract

4 c. ( 1 lb.) sifted powdered sugar
2 Tbsp. milk


Combine all ingredients except milk in mixing bowl.  Beat with electric mixer for 2 minutes on low, scraping sides of bowl often.   Add milk and continue mixing on medium until icing looks light and fluffy.  Keep bowl covered with a damp cloth until ready to use. 
**To Decorate:  Mix food color to desired color (See Helpful Links for food color mixing chart).  Add to icing.  Mix well until you get the desired color.  To use icing as piping, add to ziploc bag and snip corner.  Have fun decorating!
** Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.


Makes: About 3 cups of icing.


***Get Creative!:

Decorations:

Christmas Shaped Cookie Cutters
Granulated Sugar, Colored Sugar Crystals, Buttercream Icing, and/or
Assorted Candies--like:  Hershey Kisses, Crumbled Peppermint Candy Cane, White Choc chips

http://www.mccormick.com/

No-Bake Chocolate Drizzle Mini Cheesecake

My second dessert that I'm creating and sharing with family and friends this Holiday is called Chocolate Drizzle Mini Cheesecake.  It's my variation of a No-Bake Cheesecake recipe.  Cheesecake is one of my favorite rich and creamy desserts.  I hope you'll enjoy!


Chocolate Drizzle Mini Cheesecake


Crust:


1 c. graham cracker crumbs
1 c. fudge graham cookie crumbs
3 Tbsp. brown sugar
3 Tbsp. white sugar
8 Tbsp. butter, melted


Filling:


2 pkgs. ( 8 oz. pkg) Cream cheese, softened
1/3 c. powdered sugar
2 tsp. vanilla extract
1 pint heavy whipping cream or
1 container (8 oz.) Cool Whip


Chocolate Drizzle:


1/4 c. Semi-sweet chocolate chips
1 tsp. shortening


To make Crust:  Combine cookies and 6 tablespoons sugar in a bowl. Add 6 tablespoons melted butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter.  Press onto bottoms of paper-lined muffin cups.  Place in freezer before proceeding to make filling. 


To make Filling:  Combine cream cheese, vanilla, and powdered sugar in a medium bowl.  Beat with an electric mixer until combined. Lightly whip cream to soft peaks, and mix into cream-cheese filling.  Spoon onto crust prepared cups.  Refrigerate for 4 hours before proceeding to top mini cheesecakes with Chocolate drizzle. 


To make Chocolate drizzle:  Place Semi-Sweet Chocolate Chips and shortening in microwave-safe bowl. Microwave on medium-high for 60 seconds; stir. If necessary, microwave on medium an additional 10 seconds at a time, stirring after each heating, until chocolate is completely melted and mixture is smooth when stirred. 


Use fork to drizzle and decorate Cheesecake cups with chocolate.  Fast Freeze Cheesecake cups for 30 minutes until firm.  Transfer to refrigerate for hours until ready to serve.  Enjoy!


***Tip:  Use foil baking cups for crusts.  For Chocolate drizzle, use shortening, do not use butter, margarine, spread or oil.

Wontons

Wontons are good anytime, at any gathering, and with any meal.  This appetizer is easy to make.  It can be prepared ahead of time and be stored in the freezer for weeks.  You can cook the wontons in a soup or deep fry the wontons to make Crispy Wontons.  I'm planning on making Crispy Wontons to share with family and friends this Thanksgiving and holiday season. 

Crispy Wontons

Filling:
1 lb. ground pork, ground chicken, or ground beef
1/2 c. canned water chestnuts, minced
1/3 c. green onions, finely chopped
2 Tbsp. oyster sauce
2 Tbsp. soy sauce

1 pkg. Won ton pi, square shaped
oil for deep frying

Combine ground pork, chestnuts, green onions, oyster sauce and soy sauce.  Mix evenly.  Spoon filling onto one side of won ton pi.  Fold won ton pi into triangle.  Seal edges with water.  Refrigerate or Freeze until ready to serve. 
When ready to cook, heat oil in pan.  Deep fry each side until golden brown.  Drain excess oil on paper towels.  Serve and Enjoy!

http://www.chinesefooddiy.com/Vegetarian_Wontons.htm

Peach-Pineapple Wontons

Thanksgiving is right around the corner--And I'm trying to figure out what to create and share with family and friends.  Dessert is always a good choice, right?  So I decide to make two desserts.  Not your typical pumpkin desserts, it's something different.  A little variation to the traditional Thanksgiving menu.  The first dessert I'm creating is called Peach-Pineapple Wontons. 

Peach-Pineapple Wontons

Filling:
1 pkg.( 8 oz.) cream cheese, softened
1/2 c. crushed pineapple
1/2 c. canned peaches, diced
1/2 c. powdered sugar
1 tsp. vanilla extract

1 egg, beaten
1 pkg. of round won ton pi
oil or crisco for deep frying

Make Won tons ahead of time.  In a bowl, combine cream cheese, powdered sugar and vanilla.  Beat well.   Stir in peaches and pineapple.  Mix well.  Spoon cream cheese mixture onto one side of won ton pi.  Fold won ton into half moon.  Seal edges with egg.  Fork edges to really seal the won ton.  Chill in refrigerator until ready to cook.
When ready to serve,  heat oil in deep pan.  Deep fry each side of won ton until golden.  Drain excess oil on paper towel.  Place on serving tray and Sprinkle with powdered sugar.  Enjoy!

Crab-Potato Salad

Macaroni salad is a staple side dish in Hawaii.  If you order from a drive-inn or restaurant, on your plate will be 2 scoops rice, a scoop of macaroni salad, and your main entree.  Although it's a staple, just only macaroni salad is not my favorite; but add some potato to make it potato macaroni salad; Now that's ONO!  I like potato salad and recreated it into Crab-Potato Salad.  Enjoy this at your next gathering.  Bring it to your next potluck.  Enjoy it with your next meal.   Or create this quick and easy salad for Thanksgiving.

Crab-Potato Salad

2 lbs. potatoes
4 large eggs
1 c. imitation crab, chopped
1 c. frozen green peas
1/2 c. black olives, minced
1/4 c. carrots, minced
1 c. mayonnaise
salt and pepper, to taste

In large pot, bring to boil 2 & 1/2 quarts of water.  Add potatoes.  Boil for 10 minutes.  Add eggs.  Boil eggs with potatoes for another 10 minutes.  To check if potatoes are cooked, check largest potato by forking potato.  Potato should be firm but able to slide off fork easily.  Once potatoes are cooked,  remove from heat and let it cool under cold running tap water. 
While boiling potatoes, prep and cut imitation crab, olives, and carrots.  Set aside.  In small pot, bring to a boil, frozen green peas in water.  Remove from heat, drain hot water and let cool in cold water for few minutes.  Drain water and set aside.
Potatoes should be cool.  Peel potatoes and chop into 1/4" chunks.  Place into big mixing bowl.  Season with salt.  Shell eggs, then dice egg whites and egg yolk. Add to potatoes. Add olives, peas, carrots, imitation crab, and mayonnaise.  Season with pepper.  Mix all ingredients together evenly.  Refrigerate until ready to serve.  Enjoy!

Easy Spanish Rice

My husband had bought Panadejas, Puerto Rican deep fried turnovers with pork filling.  To accompany the Panadejas, I had made Spanish Rice.  I took leftover cooked rice from the night before to make this quick & easy Spanish rice. 

Easy Spanish Rice:  (with cooked rice)

2 c. cooked white rice
1 can (10 oz.) Ro*tel diced tomatoes with green chiles (mild)
3 cloves garlic, minced
1/2 c. white onion, diced
3 Tbsp. vegetable oil

In a 10"-12" pan or skillet, saute onions on medium for 3 minutes.  Add minced garlic. Saute together for a minute.  Add rice. Mix rice together with onions and garlic.  Add can of Ro*tel.  Reduce heat to low and mix evenly into rice.  Continue mixing rice until all is evenly coated with Ro*tel, onions and garlic for about 10 minutes.  Turn off heat. 

Easy Spanish Rice:  (with uncooked rice)


1 c. uncooked rice
1 can (10 oz.) Ro*tel diced tomatoes and green chiles (mild)
1/2 c. white onion, diced
2 cloves garlic, minced
1 cup chicken broth
2 Tbsp. vegetable oil

In a 10"-12"  saucepan or skillet, saute uncooked rice, onion and garlic in hot oil until the rice is golden. Stir in chicken broth and can of Ro*tel.  Heat to a boil. Reduce heat and cover; simmer for 30 minutes.

White Chicken Chili

I found this recipe in local supermarket book of coupons.  A delicious and easy dish to cook.  A mild flavored chili but you can easily turn up the heat.  It's really good over a bowl of rice topped with diced tomatoes, green onions and if you want some heat, Tabasco sauce.  Or Serve it topped with shredded Colby and Monterey Jack cheese and blue corn tortilla chips. 

White Chicken Chili

1 & 1/2 lbs. boneless, skinless chicken thighs, chopped into bite-size pieces
1 medium-large white onion, diced
3 cloves of garlic, minced
1 14 oz. can chicken broth
1 15 oz. can great northern beans
1 14 oz. can vegetarian refried beans
1 & 1/2  tsp. cumin
2 tsp. chili powder
1Tbsp canola oil

Tomato-Chile Topping:
1 serrano chile or jalapeno pepper, seeded and minced
1 medium tomato, diced
1/2 c. green onions, chopped
Tabasco
sour cream

Heat oil in a large pot, saute chopped onions for 5 minutes.  Add minced garlic and cook together with onions for a minute.  Add chopped chicken.  Season chicken with salt and Cook thoroughly.  Add chicken broth.  Stir in great northern beans and refried beans, Mix well.  Add cumin and chili powder.  Simmer chili on low for 10-15 minutes. 
While chili is simmering, make topping.  To add some heat; mix together serrano chile, diced tomato, and green onions.  Add to mixture, a couple shakes of tabasco, or to your taste.
When ready to serve, top chili with chile-tomato topping and sour cream.  Enjoy!

Spinach Omelet

Here's a good way to use the leftover Spinach you had used to make your Simple Spinach Salad.  A very easy and quick meal that will be done in minutes.  Enjoy this light and hearty meal!

Spinach Omelet

1 c. Spinach, chopped
3 large eggs, beaten
1 can (5 oz.) tuna, drained
1 Tbsp.oil
salt and pepper to taste

In bowl, mix eggs, tuna, salt and pepper.  Heat oil in pan.  Pour egg mixture in pan.  Let cook until edges are dry.  Add chopped spinach on top of omelet cooking in pan.  Take one side of the egg and fold it over to resemble a half moon. Lift the omelette from the pan with a spatula and lay it flat on a plate. If the omelette is too thick or bulky, use a spatula to slide it from the pan onto a plate.

**Your Flavor:  Add diced white onions, diced tomatoes, and shredded cheddar cheese to omelet.  You can also substitute tuna with chopped ham or bacon.   

Simple Spinach Salad

Fresh Spinach is a good substitute of leafy green than the usual lettuce in your salad.  It's rich in nutrients and there's so much health benefits you could derive from eating it.  A Spinach salad is so simple and fast to create, You can enjoy it with any meal.  Here's a recipe that uses Spinach in bag, fresh and ready to use, and can be found by the packaged salads and greens in your supermarket's produce department. 


Simple Spinach Salad:


Fresh Spinach (Fresh Express 6-9 oz. bag),  Baby Spinach or regular
1 Tray of White Mushrooms, Sliced thin
Parmesean Cheese
Ranch Dressing, or any Creamy White Dressing


In a  bowl, toss spinach and mushrooms together.  Drizzle with dressing.  Sprinkle Parmesean cheese.  Enjoy!

Cherry sauce Oven Deli Roll

I love it when the Holidays are here--All the good food and good times.  I'm gonna share some recipes that are worth creating and sharing with your family and friends.  These recipes can be recreated throughout the year and not only during the holidays.  One of  my first recipes I want to share for the holidays is my Cherry sauce Oven Deli Roll.  You can actually use the sauce with any type of ham.  I like using it with a Oven Deli Roll, seasoned pork butt, (which can be found locally in a Hawaii supermarket). 

Oven Deli Roll or Ham:

Cook Oven Deli Roll or Ham according to its' package directions.


Cherry Sauce:

1 can (21 oz.) Cherry Pie filling
16 oz. Pineapple Chunks with juice
1 c. brown sugar
1 Tbsp. yellow mustard
1 c. raisins or currants, whichevers available

In medium saucepan, mix well:  Cherry pie filling, pineapple chunks with juice, brown sugar, and yellow mustard.  Bring it to a boil.  Add raisins or currants, and Simmer for 5 minutes.  Let it cool.

Serve sauce on top or on the side.  En-Joy!

Spicy Tuna Ahi Cakes

If you tried my Spicy Tuna Ahi Poke recipe and have leftovers; Here's a great way to make use of the leftovers.   If no mo' leftovers, make 'em anyway, especially when ahi is in season to buy at a good price from the supermarket.  And if you've been invited to a friend's house, take this with you.  So 'ono!


Spicy Tuna Ahi Poke Recipe:


6-8 oz. Ahi tuna fillet, without skin chopped into small chunks or pieces
2 Tbsp. Japanese Kewpie Mayonnaise (or regular mayonnaise, if Japanese mayo is not available)
1 Tbsp. tobiko, orange fish roe or smelt eggs
2 tsp. sesame seed oil
1/4 tsp. togarashi (Japanese red, hot chili pepper)or red chile flakes, if togarashi is not available
1 Tbsp. Sriracha Hot Sauce, more or less to taste
1 Japanese cucumber or regular Cucumber, peeled and seeded, cut into long narrow strips and then 1/4" chunks.
1/4 c. green onions, thinly sliced


In a medium bowl, mix sesame seed oil, mayonnaise, hot sauce. Add ahi tuna and mix well to coat. Add cucumbers and togarashi. Mix. Add tobiko and green onions. Lightly mix well. Chill until ready to eat!




Spicy Tuna Ahi Cakes:


Spicy Tuna Ahi Poke
2 eggs, beaten
2 c.  Panko (Japanese bread crumbs)
1/2 c. cooking oil


To prepare the cakes, in a bowl, combine spicy ahi tuna poke, eggs and mix well.  Form into cakes.  Coat the cakes evenly with panko, cover, and chill for 1 hour.
In a skillet, heat the oil over medium-high heat. In batches, add the cakes and fry, turning once, for 2 1/2 to 3 minutes on each side, until golden brown.


Sauce (optional):


1 Tbsp. Kewpie Mayonnaise
1 tsp. Siracha (Hot Chili Sauce)
1 & 1/2 tsp. Sweet Chili Sauce
1/4 tsp. Sesame oil
1/8 tsp. lime juice


Combine all ingredients and mix well, drizzle on top of Spicy Tuna Ahi Cake.

Spicy Tuna

One of my favorite Sushis is the Spicy Tuna Roll.  If I don't have the time to spend to make the sushi, I like taking the components of the Spicy Tuna Roll and turning it into a Poke, a favorite Local dish.  If I'm really craving the sushi style, I just grab some Korean Seasoned Roasted Nori, Rice and create individual Temaki (hand-rolled sushi).  So Easy & 'Ono!

Spicy Tuna Ahi Poke:

8 oz. Ahi tuna fillet, without skin chopped into small chunks or pieces
2 Tbsp. Japanese Kewpie Mayonnaise (or regular mayonnaise, if Japanese mayo is not available)
1 Tbsp. tobiko, orange fish roe or smelt eggs
2 tsp. sesame seed oil
1/4 tsp. togarashi (Japanese red, hot chili pepper)or red chile flakes, if togarashi is not available
1 Tbsp. Sriracha Hot Sauce, more or less to taste
1 Japanese cucumber or regular Cucumber, peeled and seeded, cut into long narrow strips and then 1/2" chunks.
1/4 c. green onions, thinly sliced

In a medium bowl, mix  sesame seed oil, mayonnaise,  hot sauce.  Add ahi tuna and mix well to coat.  Add cucumbers and togarashi.  Mix.  Add  tobiko and green onions.  Lightly mix well.  Chill until ready to eat!

Batayaki

One of my favorite Japanese dishes is Batayaki.  It's a fun and easy recipe you can enjoy at home.  I love it because you can eat all the pieces of this meal plainly or have fun and dip it in the sauce.  It's a really good dish for entertaining. Your company will surely be impressed.  This 'ono meal is totally meant to be shared with family and friends.

Batayaki:

1 & 1/2 lbs.  tender thinly sliced beef

1 & 1/2 lbs.  shrimp, peeled and deveined

1 & 1/2 lbs.  vegetables (any green such as asparagus, watercress, eggplant or available in season), sliced    into 2" lengths

1 tray of mushrooms( white, shiitake, portabella or whatevers available), sliced 1/8" thick

1 & 1/2 blocks of butter

garlic salt, to taste

Dipping Sauce:

1 c. Shoyu

1/4 c. Mirin (Japanese cooking wine)

1/4 c. sugar

1/4 c. water

garlic salt, to taste

1/4 c. green onions, finely sliced

1/2 c. grated daikon

1 lime cut into quartered wedges

To get started, have a serving platter ready to set aside cooked items.  Prepare sauce ahead of time.

To make dipping sauce, in sauce pan, mix shoyu, mirin, sugar, water and garlic salt.  Bring sauce to a quick boil.  Remove from heat.  Let sauce cool.  Chop green onions and place on garnish dish.  Grate daikon and place on garnish dish.  Cut lime into quartered wedges and place on garnish dish.  Cover with plastic wrap and place in refrigerator to chill.

When ready to start serving, in a hot skillet, melt 1/3 block of butter. To melted butter, add garlic salt to taste.  Add green vegetables.  Saute vegetables until firmly cooked.  About 4-5 minutes.  Remove from pan and set aside on serving platter.  Melt 1/3 block of butter and add garlic salt, to taste.  Add mushrooms.  Saute mushrooms until firmly cooked.  About 3-4 minutes.  Remove from pan and set aside on serving platter.  Melt 1/3 block of butter. Add shrimp.  Cook until translucent. Remove from pan and set aside on serving platter.  Add 1/2 block of butter and beef to skillet.  Lightly season beef with garlic salt.  Cook until done.  Remove from pan and set aside on serving platter.  Take cooled down dipping sauce and place in individual dishes. 

Serve immediately with dipping sauce. Add Hot rice and EnJOY!

***While cooking meat and vegetables with butter, never let the butter get brown.

Duke's Pork Tonkatsu

After a hard's day of work, you'll want to spend as little time in the kitchen.  My husband shared this delicious recipe with me. This recipe is so fast and easy; dinner will be ready in no time.   And it's the best Pork Tonkatsu i've ever had. Serve it with Tonkatsu sauce or brown gravy.  Use leftovers for sandwiches, musubis, or add a fried egg and make it a Loco.


Pork Tonkatsu

1-2 lbs. Pork Cutlet
Bread Crumbs
1 egg, beaten
1/4 c. milk
salt and pepper, to taste
1/3 c. oil for deep frying

Tonkatsu Sauce:

1/4 cup Worcestershire sauce
1/4 cup ketchup
2 tablespoons soy sauce
1 tablespoon honey

In small sauce pan, mix tonkatsu sauce ingredients.  Simmer to a light boil.  Turn off heat.

Season pork cutlets with salt and pepper.  Pour enough bread crumbs on plate to evenly coat pork cutlets.  In a bowl, mix beaten egg with milk.  Heat oil in pan.  While oil is heating up, take pork cutlet and dip into egg mixture.  Then coat with bread crumbs.  Place evenly coated pork cutlet in oil.  Cook each side to a golden brown.  Lay finished pork cutlet on plate lined with paper towel to drain excess oil.  Repeat with all cutlets.  Enjoy!

**Substitute tonkatsu sauce with brown gravy.

Mojitos

It's saturday nite, you're entertaining at home or you just want to enjoy a cocktail. Got Rum?  Mojito is so easy to make at home, it'll even impress the bartender at your favorite bar.  Just 5 ingredients, a few minutes and wallah! you've got Mojito, a classic Cuban mixed drink. 

Mojito

1 part Silver Rum
12 Mint leaves
Juice of 1/2 a Lime
3 parts Club soda
Simple Syrup:
1/2 part Sugar mixed with 1/2 part water
ice cubes

In cocktail shaker, place 12 mint leaves and juice of 1/2 a lime.  Muddle (crush and grind) mint leaves in lime juice and simple syrup.  Add rum and club soda.  Shake well.  Pour into glass with ice.  Garnish with mint and lime wedge.  enJOY!

**Use a Cocktail Shaker for this drink. It makes it absolutely delicious!

Smoothies

En-JOY it anytime, all the time!  It just takes a few minutes to blend one. It's perfect to have it at breakfast, or to substitute a meal or snack. Or you could have one after a workout or a Just because.  There's nothing more refreshing than a daily dose of fresh fruit, blended, especially when it's so easy to make.
One of my favorite smoothies to make is the Classic Smoothie with a Tropical twist.  To start your day off right, enjoy it at breakfast by yourself or with the family.


Classic Hawaiian Smoothie


1 pint guava sorbet, softened
1 8 oz. peach lowfat yogurt
1 & 1/2 medium bananas, peeled & chopped
1 c. strawberries, halved(fresh or frozen)
1 c. orange juice
6-8 ice cubes


Blend all ingredients, except ice cubes, until smooth.  Add ice.  Blend until smooth.  Serve immediately.  Makes 4-6 servings.

Banana Lumpias

One of my many favorite banana recipes. This recipe is so simple and easy to make. Great for dessert or a snack. And a super-delicious way of using your over-ripened almost all black-peel bananas. Mmm!



Banana Lumpias

yellow bananas, peeled, halved and quartered(lengthwise)
lumpia wrappers(pastry wrappers)
1 egg, beaten
1 c. oil for deep frying

vanilla ice cream
Whipped cream topping(canned)
fresh sliced strawberries, optional

Cut banana into 4 parts, lengthwise. Place two pieces of banana side by side on one side of lumpia wrapper. Wrap like an envelope, sealing ends with egg. Deep fry in hot oil until golden brown on each side. Cool banana lumpias on plate lined with paper towel.

When ready to serve, cut lumpia diagonally in half. Place on plate. Serve with a scoop of vanilla ice cream on top of lumpia with whipped cream and sliced strawberries on top. enJOY!

**Your Flavor: With banana lumpias as the base, you can get creative and serve with any flavor ice cream or make it into a banana split/sundae. Or even serve it with no ice cream, plain or with powdered sugar sprinkled on top.

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'Ono for Chili Dogs

I always love a good hotdog. Then top it off with some chili and shredded cheese; And WOW! You've got a great comfort food. Whether you're just craving a good chili dog or having a BBQ or potluck with some friends; Here's an easy recipe you can enjoy and share in small amount of cook/prep time.

Chili Dogs

Chili:

1 lb. ground chuck
1 med. onion, diced
3 cloves garlic, diced
2 1/2 c. ketchup
1 Tbsp. yellow mustard
2 tsp. chili powder
1 Tbsp. olive oil
1 15oz. can dark red kidney beans
garlic salt or table salt, to taste
ground black pepper, to taste

1 pack of Beef hotdogs
1 bag of Hotdog buns
butter
shredded cheese, whatever your flavor

Heat pan with olive oil. Add diced onions and diced garlic. Saute till onions are translucent. Add ground chuck to onions and garlic. Cook till ground chuck is brown. Salt and pepper meat mixture. Add ketchup, mustard, and chili powder. Mix. Add kidney beans, Mix. Simmer to a boil. Then turn off heat.

Boil Hotdogs. While hot dogs are boiling, Take hot dog buns and butter inside of buns. Heat pan on low-medium heat. Place hot dog buns butter side down on hot pan. Heat until butter side of bun is golden brown. Remove from pan. Ready to serve.

Take hotdog bun and add hotdog. Add chili. Top chili with shredded cheese. enJOY!


**If BBQing, boil hotdogs before grilling.

http://www.lifesambrosia.com/category/recipes/super-bowl-recipes/