Barking Biscuits

2 cups Bisquick
1/2 shredded cheddar cheese
2/3 cup milk
6 hot dogs cut in half

Mix the Bisquick, cheese and milk in a medium bowl until a soft dough forms. Place on a surface well dusted with Bisquick and knead about 10 times. Roll the dough out to 1/4 inch. Cut into rectangles just big enough to wrap around your hot dog halves. Wrap the biscuit dough around the hot dog and pinch the edges together. Place on an ungreased baking sheet and bake at 400 degrees for 15 minutes. Brush (or rub) with butter while hot.

If you would like to omit the cheese, increase the Bisquick by 1/4 cup.

macaroni and meatballs

I am on a roll...

Meatballs. I am sure you all know how to make them, but I want to post so I can reference later.

1 lb of lean ground beef.
4- 15 oz of tomato sauce
pinch or so of salt and pepper
1 tsp of parsley
2 tbl of Parmesan cheese
1 tsp of garlic

In a mixing bowl, add the ground beef, salt, pepper, parsley, and 1 tbl of Parmesan cheese. Make into small balls, place them in a medium frying pan, good until done, brown..

In a large sauce pan, add the 4 cans of sauce. Add garlic, the rest of the Parmesan Cheese and salt and pepper, bring to a boil. After bring to a boil add the meatballs, at a simmer for about 20 mins.

In medium sauce pan, cook the macaroni according to the directions on the box.

Put on a plate and enjoy...

PASTA E FAGIOLI

I actually have a recipe:

Here is what you need

Olive Oil - to thinly cover bottom of pot
4-5 Cloves of Garlic- Chopped
2- 15oz Cans of Navy Beans-strained
3- Cans of Chicken Broth
1 tbl dried Basil
1 tbl Oregano
1 tsp Black pepper
1 tsp Parmesan cheese
12 oz small pasta (elbow mac)
1- 14 oz canned diced tomatoes- stranied
1- medium sauce pan


Saute garlic until soft. Add Beans, simmer for 3 mins. Add chicken broth, oregano, basil and black pepper. Simmer for 5 mins. Add can of diced tomatoes. Bring to a boil. Add pasta until done.

I do not have a picture but I think it is really good. Eat and enjoy.

Ryan's Fresh Salsa

4 medium tomatoes (for thicker salsa use 6 roma tomatoes)
1/2 small white or yellow onion
1 jalapeno pepper
2 cloves of garlic
1/4 cup chopped cilantro
1 pinch of oregano
salt to taste
splash of lime juice

Fill a medium sauce pan half way with water and bring to a boil. Once boiling, place the tomatoes in the water. Boil the tomatoes until the skin just barely begins to crack (about 6 minutes.) Place the onion, garlic, jalapeno,, cilantro, salt, and oregano into a blender or food processor. Place the cooked tomatoes on top and blend until mixed, but not smooth. Taste and salt as needed.
For chunkier salsa, add some extra chopped onion or cilantro after it is blended.
Salsa needs some time to reach it's potential. Place it in a container and place it in the fridge about 1/2 hour before serving. Enjoy with your favorite chips or Mexican Dish.

*A note about mild/medium/hot salsa: If you want a mild salsa, then slice and remove the seeds from the jalapeno. Try not to touch the inside with your hands. A spoon works well. For medium salsa, boil the jalapeno with the tomatoes. This will help leach some of the heat out of the pepper. Add it to the blended ingredients in parts starting with 1/2 until desired heat is reached. All jalapenos are not the same. Sometimes 1/2 will be enough, sometimes not. For hot salsa and the best flavors (according to Ryan Rowan), add 1 to 2 jalapenos. Always remember to remove the stems.

Parma Rosa Crock Pot Chicken

4 chicken breasts
8 oz. sour cream
1 can cream of chicken soup
1pkg parma rosa creamy tomato sauce mix (Knorr)

Put all ingredients in the crock pot. Cook for 7 hours on low or 4-5 hours on high. Pour over your favorite noodles. Rigatoni works well.