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Jun 1, 2010

Wandas BBQ Pepper Spread

BBQ Bell Pepper Spread  

3 cups finely diced red and yellow bell peppers (approximately one red and one yellow pepper)
1 tablespoon vegetable oil
1 package cream cheese 

2 packages Mesquite BBQ mix
 Crackers or chips of your choice 
Sauté peppers in oil until tender.

Place the cream cheese in a large bowl. Pour cooked peppers (no need to cool) over cheese and add the Mesquite BBQ Marinade Mix. Stir until completely blended. Serve warm or chilled.
Top with shredded cheese.
Serve as an hors d'ouevres with whole wheat crackers.
Recipe can be cut in half.

Wandysues Homemade Wonton Soup


  • 6 cups reduced-sodium chicken broth
  • 1 cup shredded cabbage
  • 1/2 cup shredded or diced cooked pork
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 16 wonton wrappers
  • 1/4 cup chopped scallions


Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer.
Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste.
Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual "purses". Pinch the edges together (with wet fingers) to seal.
Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions.

Wandysues Homemade Pretzels


2 cups of milk
1/2 cup of butter
2 packs of yeast
2 teaspoons of salt
1/2 cup of sugar
7 cups of flour
2 eggs
1 cups of confectioners sugar
1 cup of water
1 teaspoons of vanilla extract
1/4 cup of chopped almonds


1. Warm the butter and milk and then mix in the salt, sugar, flour (1 cup) and yeast. Mix all ingredients for approximately 3 minutes. Add cup of flour and eggs. Mix for another 2 minutes. 

2. Then, add flour until it forms into a soft dough and knead for a few minutes until smoothed out. Next, put the dough into a bowl which is already greased. Let the dough rise for approximately 1 hour in a warm place until it has doubled in size.

3. Push the dough down and then let it rise again for 1 hour until it has doubled in size. Take the dough and divide it in half. 

4. Shape the pretzel by rolling the dough into a long rope approximately 25 inches in length and about 1 inch in width. Cross each end leaving a large circle opening in the center. Flip the loop back over the crossed ends to form the pretzel. Repeat with remaining dough. Put the pretzels onto a greased baking sheet. Allow the pretzel dough to rise for another 10 minutes and then place into a 350 degree oven. Bake for 30 minutes. Then, cool pretzels on a wire rack. Lastly, mix the water, vanilla, and confectioners sugar, which will form an icing. Spread the icing onto the pretzels and then sprinkle with the chopped almonds.

Wiener schnitzel Recipe


  • 2 tablespoons of milk
  • 1 cup of dry bread crumbs
  • 6 tablespoons of butter
  • 4 slices of lemon
  • 1 1/2 pounds of veal cutlets
  • 1 teaspoon of chopped parsley
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 dash of ground nutmeg
  • 1/2 cups of flour
  • 3 tablespoons of parmesan cheese
  • 2 eggs


  • Put each individual veal cutlet between two pieces of plastic wrap, and then pound with the flat side of a meat mallet until approximately 1/2 inch thick. Dip each veal cutlet in flour.

  •  Mix the eggs, parmesan cheese, salt, pepper, parsley, nutmeg and milk. Put the bread crumbs on a plate and place each cutlet into the egg mixture and press in the bread crumbs. Put the veal cutlets on a plate place in refrigerator for at least 1 hour or overnight.

  •  Next, melt the butter in a pan and cook the breaded cutlets until brown on each side, approximately 4 minutes per side, and place on serving platter. Lastly, put the lemon slices on top of the veal cutlets and serve.
  • Wandysues Mini Corn Dogs

    1 cup french bread mix or pizza mix
    1 cup yellow cornmeal
    ½ Tbs. baking powder
    1 tsp. salt
    3 Tbs. cold margarine, cut into small pieces
    1 Tbs. vegetable shortening
    ¾ cup milk
    1 package Gluten-Free hot dogs-cut into quarters

    In large bowl, stir together French Bread Mix and cornmeal, baking powder and salt. Cut in
    margarine and shortening until mixture becomes coarse. Add milk. Stir until mixture forms soft
    dough that pulls away from sides of bowl.
    Form dough into ball. Sandwich dough between 2 sheets of plastic wrap sprayed with Pam. With
    rolling pin, roll into 12” round (about 1/8” thick).
    Preheat oven to 450°. With biscuit cutter, cut out as many rounds as possible. Press remaining
    dough together and roll out again. Place hot dog piece on each round. Bring sides of dough up
    and pinch to seal. Place seam side up, 1 ½ ” apart on ungreased cookie sheet.
    Bake 12-15 minutes.
    Serve warm with Ketchup and mustard.

    Wandysues Delicious Quiche

    ·         ¾ cup shredded Monterey Jack Cheese
    ·         ½ cup sun-dried tomato flakes
    ·         ¾ cup shredded cheddar cheese (sharp or mild)
    ·         1 cup pancake or waffle mix
    ·         ¾ cup cottage cheese
    ·         1 ¼ cups milk
    ·         ¾ cup onion, chopped
    ·         4 eggs
    ·         ½ cup red & green bell peppers
    ·         Salt & pepper to taste
    Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Sprinkle the pan with 1 tablespoon of pancake mix and set it aside. In a medium sized mixing bowl toss together the shredded cheese, cottage cheese, onions, peppers and tomatoes. Spoon this mixture into the prepared pie pan.
    In a separate bowl, whisk together the baking mix, salt, pepper, milk, and eggs till smooth.
    Pour the liquid mixture over the filling. Bake the pie in oven for 40 to 45 minutes, until a knife comes out clean. For easiest slicing, let the quiche cool for 5 to 10 minutes before serving.
    Yield: 1 pie, 6 to 8 servings.


    3/4 cup soy sauce powder
    1 1/2 cups hot water
    1/4 cup honey
    1 tablespoon 
    crystallized ginger, chopped
    2 tablespoons 
     Garlic & Herb Seasoning
    1  garlic, crushed 
    Mix all ingredients well.
    Chef Suggestions
    Marinate chicken for up to 2 days. Broil or bake about one hour or until done.


    5  small tomatoes
    1 cup 
    beef broth made with broth powder or 1 cup water
    3 tablespoons 
    1/2 teaspoon 
    1 teaspoon 
    1/4 teaspoon 
    1/4 teaspoon 
    3 tablespoons butter
    3 tablespoons 
    Peel tomatoes and cook. Then strain to remove the seeds or put through a blender to purée. Add the broth or water and rest of ingredients, except the flour and butter. Make a brown roux of the flour and butter, then add to the tomato mixture.