- 1 jar (16 ounces) cheese creations, double cheddar sauce
- 1 medium tomato, chopped
- 5 sliced bacon, crisp -cooked and crumbled (about 1/3 cup)
- 2 loaves italian bread (each about 16 inches long) each cut into 16 slices
- Preheat oven to 350’F in medium bowl, combine cheese creations sauce, tomato, and bacon
- on baking sheet, arrange bread slices, evenly top with sauce mixture
- bake 10 minutes or until mixture is bubbling, serve immediately.
- 1 pound(16 ounces) pasteurized prepared cheese product , cut up
- 1 container (16 ounces) sour cream
- 1 package (1 1/4 ounces ) taco bell, taco seasoning mix
microwave all ingredients in 2-quart microwave bowl on HIGH 5 minutes or until cheese is melted, stirring after 3 minutes. serve hot or cold with corn chips or tortilla chips.
- 1/2 cup plain dry bread crumbs
- 1/3 cup yellow cornmeal
- 1 1/2 tsp chili powder
- 1/8 to 1/4 tsp ground red pepper
- 1/8 tsp salt
- 1 tbsp plus 1 1/2 tsp margarine melted
- 2 medium onions (about 10 ounces, sliced 3/8 inch thick)
- 2 egg whites
- Preheat oven to 450’F. spray large nonstick baking sheet with nonstick cooking spray; set aside.
- combine bread crumbs, cornmeal, chili powder, pepper, and salt in medium shallow dish; mix well. Stir in margarine and 1 tsp water.
- separate onion sliced into rings, place egg whites in large bowl; beat lightly. add onions; toss lightly to coat evenly. transfer to bread crumb mixture, toss to coat evenly. Place in single layer on prepared baking sheet.
- Bake 12 to 15 minutes or until onions are tender and coating is crisp.
For the Chips:
3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
For the Fish:
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
- Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
- Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
- Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
- Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.
- 1 cup reduced-fat milk
- 1 package active dry yeast
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 2 tablespoons packed light brown sugar
- 1 cup fine yellow cornmeal
- 1 1/4 cups all-purpose flour, plus more for dusting and kneading
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cayenne pepper or paprika
- 9 reduced-fat hot dogs, halved crosswise
- 1 large egg, beaten
- 1 tablespoon black sesame seeds (optional)
- Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
- Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
- Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
- Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.