For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.
Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.
Bake the mummies on a cookie sheet at 350º; for 15 to 18 minutes or until the breadstick wrapping is golden brown.
Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.
In a pot add the beer, chicken stock, onion powder and white pepper and bring to a boil.
Add the potatoes and cook until tender. In a small bowl mix the cornstarch and water. Add the cornstarch mixture to the soup and reduce the heat to low.
Stir in the shredded Cheddar, 1 handful at a time.
Turn off the heat and whisk the cheddar until smooth. Serve hot.
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
3. Bake for 25 minutes in the preheated oven, or until golden brown.
1/3 cup Parmesan cheese
1 tsp kosher salt
1 tsp fresh grated pepper
6 large baking potatoes
1/4 cup butter
1/3 cup milk
1/2 cup sour cream
1/2 cup white cheddar cheese, shredded
1/4 cup bacon bits
Directions:
Combine Parmesan cheese, salt and pepper on a dish. Wash potatoes and prick with a fork. Roll the wet potatoes in the cheese mixture to coat. Bake at 400º F until tender, about an hour.
Remove from oven and cool about 10 minutes. Cut each potato lengthwise and scoop out the pulp into large bowl. Reserve skins. Add butter, milk, sour cream and cheddar cheese to potato pulp and mash until well-blended and creamy.
Generously scoop into the best skins and top with bacon bits. You should get about 8-10. Return to oven for about 10 minutes until golden brown.
Preheat oven to 325 degrees. Cream margarine, shortening, powdered sugar, milk, vanilla and 1/2 teaspoon cinnamon. Add flour and baking powder. Roll into 1/2 - 1 ;;inch balls. Place on cookie sheet. Flatten each ball with bottom of glass dipped in sugar. Bake 20 minutes or until ;;edges are golden brown.
Meanwhile combine granulated sugar with remaining 1/2 teaspoon cinnamon and grated chocolate in shallow pan. Remove cookies from oven and transfer to sugar mixture. Coat both sides and place on a wire rack to cool before serving.
