Yummy Mummies

Made these for the first time Halloween 2007. A great addition to dinner in a pumpkin, and definitely a new Halloween tradition. Very easy (near impossible to mess up) and tastes good too. The hardest part was making the mustard eyes small enough.

Rhodes Dinner Rolls, thawed but still cold (thaw about 1 hour)

Hot dogs

Mustard

For each Mummy Dog cut one dinner roll in half. Roll each half into 22 to 24 inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off the second rope and set aside.

Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog. Place Mummy Dogs on a sprayed baking sheet and bake at 350 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes.

Serve warm with ketchup and mustard.

Warm Ham and Swiss Sandwiches

Thanks to my friend Pamela for introducing me to these sandwiches that have become a great go to meal for me, my mom, and all my aunts. These are a really light and tasty sandwich, perfect for a hot summer day when you don't feel like cooking and heating up the house. As someone who doesn't like poppyseed dressing on my salad, I think these sandwiches are really good! Serve them with salad, fruit, or a pasta salad and prepare to get lot of compliments!

At Thanksgiving time, I found mini croissants (pictured at top) that were the perfect serving size. They were a good size for my kids, the slice of cheese fit on it perfectly.

Croissants

Deli ham

Swiss cheese

Kraft Creamy Poppyseed Dressing

Spread poppyseed dressing on each half of the croissant, cover bottom half with ham and a slice of cheese. Put the top of the croissant back on, and toast them in the oven until the cheese melts and the croissant is slightly crispy.

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Chex Mix

This is the OLD Chex Mix recipe that used to be on the side of the Chex box. They have since changed it, and it's not as good. Also tastes much better than the store bought Chex Mix. We always took this on family car trips growing up and we still have this at the family Campout every year. I think my mom sends it with all of the kids when they have to travel for sporting events.

Use a big bowl (sorry I'm unclear on the size) and fill with equal parts Cheerios, Crispix, Rice Chex, Corn Chex, and Wheat Chex.

Melt:

1 square margarine

3 Tbl. worchestershire sauce

2 1/2 tsp. seasoning salt

Pour evenly over cereal, stirring to coat evenly. Microwave for 6 minutes, stirring every 2 minutes.

Peanut Butter Chews

Can't believe I haven't put this recipe on here yet. These are my husband's (and now my children's) favorite.

1 c. powdered milk
1/2 c. peanut butter
1/2 c. corn syrup
2/3 c. powdered sugar
3/4 c. milk chocolate chips

Mix well until uniform consistency, adding chocolate chips only when other ingredients are mixed well. Roll into small 1/2" to 1" balls and chill. Or roll into a long tube like a snake inside of plastic wrap, chill, and cut into pieces.

If you are using the very fine powdered milk from the cannery, only use 1/2 c. powdered milk.

Note: All of these ingredients are things you could keep in your food storage so I have these as an easy treat or comfort food that you could make without baking or refrigerating in an emergency. I know if there was an emergency and we were living off our food storage for whatever reason, these would cheer my family up for sure.

Frosting

1 stick of butter or margarine, softened
3 c. powdered sugar
1 egg

Mix together with electric mixer. May add water in small amounts (drops) to thin if needed. Add food coloring as desired.

(This is the same recipe as the chocolate frosting without the cocoa.)

Emeril's Belgian Waffles

This recipe is from Emeril on the Food Network. BAM.

Bowl 1: Sift

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

Bowl 2:

4 egg yolks

2 Tbl. sugar

Beat until sugar dissolves and eggs turn a pale yellow color. Add 1/2 tsp. vanilla, 4 Tbl. butter, 2 c. milk.

Bowl 3:

Beat 4 egg whites about 1 minute until peaks form.

Combine Bowl 1 and 2, fold in egg whites. Do not overmix. coat waffle iron with non-stick cooking spray. Use 3/4 c. batter each time (at least this amount is perfect for my waffle iron). Makes 8 round Belgian waffles.

Barbara's Potato Casserole/Ham and Potatoes

I think most people call these "funeral potatoes." We always have them on Easter Sunday with ham.

1 can cream of chicken

1 c. sour cream

1 c. milk

1 Tbl. dried onion

1 c. shredded cheese

3 Tbl. melted butter

Spray 9 x 13 pan. Fill pan with frozen hash browns. Mix rest of ingredients. Pour over potatoes but do not stir. Sprinkle with corn flake crumbs (what I do) or the following topping.

Topping:

1/2 c. cornflake crumbs

3 Tbl. melted butter

3 Tbl. parmesan cheese

Bake at 350 degrees for 30-45 min. to make crispy.

Strawberry Shortcake

From the kitchen of my Aunt Diane. I wish my husband liked strawberries so I had someone to make this for, because it is so good.

1 white cake mix - follow the directions

Bake the cake mix in 2 - 9 x 13 pans OR in one jellyroll pan. Bake at 350 for 12-15 minutes. Let cool in pan.

Mix:
8 oz. soft cream cheese
1 c. powdered sugar

Mix til stiff: (in a separate bowl)
1 pint whipping cream
1 c. powdered sugar

Fold the 2 mixtures together and spread over the cooled cake. (You can do this much ahead of time if necessary. Cover with foil and put in fridge overnight.)

4-5 baskets of strawberries washed and cut in half
1 jar Marie's strawberry glaze

Cover berries. There should not be a lot of extra glaze on berries. Put the berries on top of the cake and chill before serving.

Fresh Peach Dessert

From the kitchen of Aunt Barbara.

1 lb. package French Vanilla Creme cookies (Keebler)

Roll into crumbs, and put 3/4 of crumbs into 9 x 13 pan.

Cream well:
1 square of butter (not margarine)
2 c. powdered sugar
2 eggs

Spread creamed mixture onto crumbs.

Cut 6 or 7 large peaches in wedges and cover creamed mixture. Fill to top of dish.

Whip 1 pint cream. Don't sweeten.

Spread over peaches and sprinkle with remaining 1/4 of crumbs.

Chill 4 hours before serving.