FIRST DOWN DIP and BBQ in a Cup

FIRST DOWN DIP
This non-fat dip works with everything from vegetables to wings to an assortment of chips, or even as a topper on chili in place of the standard sour cream.

1 cup non-fat plain yogurt (preferably Greek-style)
1 tablespoon hot sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ancho chili or chipotle chili powder (or a combination of the two)

Combine yogurt, hot sauce, onion powder, garlic powder and chili powder together in a small bowl. This is best made one day ahead so the flavors have time to blend.

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BBQ IN A CUP
In the bottom of a cup add a large spoonful of your favorite baked beans. Top this with your favorite BBQ such as pulled pork or pulled chicken. Add a dollop of coleslaw, top with chives and/or crumbled pork rinds and serve.

Note: You can use your own recipes to make the baked beans, BBQ and coleslaw or, to save time, buy these items pre-made.

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Maxines Monkey Bread

monkey-bread

Giant has frozen bread dough (5 frozen small loaves) in a pkg. Thaw out two loaves overnight by leaving at room temp in a pyrex or similar and cover the top of loaves with a cloth or towel. It will both thaw and rise overnight. In the morning, break dough into small handful pieces and follow the recipe here for dipping first in melted butter, then sugar mixture.

Arrange pieces in bundt pan and let the dough pieces rise again, covered with the cloth on top of pan. If I am in a hurry, I let the bundt pan (now ready to bake) sit in a slightly warmed oven, covered with a cloth still to keep it moist) at 150 degrees. After 30-40 min it will rise again to the top of the bundt pan. Take out the pan, then heat the oven to the 325 deg shown here, put back in and bake according to recipe above.

 

 

 

 

 

 

Mashed Potato Cakes

 

Susan Russo for NPR

Makes 7 cakes

Canola oil

2 cups cold leftover mashed potatoes

4 to 5 tablespoons cornstarch

2 scallions, finely chopped, both green and white parts

1/8 teaspoon salt

1/4 teaspoon black pepper

Cover the bottom of a large skillet with canola oil and place over medium-high heat.

Place 2 cups of leftover mashed potatoes in a medium bowl. Add the remaining ingredients, starting with 4 tablespoons of cornstarch, and gently blend with your hands. Feel it. It should be somewhat heavy and smooth. If it’s soft and sticky, then add a little more cornstarch.

To make equal size pancakes, use an ice cream scoop. Then gently flatten the ball into a thick pancake. If you don’t have an ice cream scoop, use a 1/4 cup measuring cup or your hands.

Make sure the oil is very hot before placing the pancakes in the skillet. Once ready, cook 3 to 4 at a time, making sure to not overcrowd them. Cook for about 5 minutes, or until a golden crust forms, then flip once. Cook an additional 4 to 5 minutes until golden. If they’re getting too dark, lower the heat. Place on a paper-towel lined plate. Repeat. Serve with sour cream, applesauce, leftover cranberry sauce, maple syrup, salsa or hot sauce.