Archive for the ‘RECIPES’ Category

Barbecue Salmon Steaks

June 20, 2010

This is my Father’s favorite meal. He loves fresh salmon, especially when he used to take the boat out past the Golden Gate and catch the fish himself. Of course, I was always seasick from the waves.

Salmon is a well-rounded fish. You can make it a million and one different and tasty ways and it is really easy to prepare. One of the classic ways to cook salmon is by barbecuing it either on a grill over an open flame or in the oven.

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Rainbow Fritatta

June 19, 2010

You can make this while your watching the Gay Pride Parade.

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Classic Macaroni Salad

June 18, 2010

perfect for your picnic today. This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Click on Photo for recipe (more…)

Chocolate-Almond Fudge

June 16, 2010

Marshmallow creme is the surprise ingredient in this cooked fudge made with semi-sweet and milk chocolate and flecked with toasted almonds.

Click on photo for recipe (more…)

All American Trifle

June 14, 2010

Berries and cake makes thiseasy patriotic dessert.
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Cape Cod Spinach Salad with Garlic Crostini

June 13, 2010

You will love this Spinach Salad with Dried Cranberries, Pecans and Feta Cheese. This reminds me of the great summers I had at Cape Cod


Click on photo for recipe

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Refreshing Applemint Iced Tea

June 10, 2010

click on photo for recipe (more…)

Applesauce Cake

June 6, 2010

Today is National Applesauce Cake Day. Here is a recipe to help you to celebrate this special day!

Click on photo for recipe (more…)

SOUR CREAM COFFEE CAKE

May 15, 2010

click below for recipe

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HAPPY CINCO DE MAYO

May 5, 2010

CLICK HERE for more Mexican recipes for your CINCO DE MAYO PARTY

Click here to view today’s blog postings for more tips and recipes

National Zucchini Bread Day

April 24, 2010

Who would have thought that the lowly zucchini would have its own own special day? This April 24th will be National Zucchini Bread Day. The tradition is to bake 2 zucchini breads: one for your family and one to give to a friend. If you grated and froze last year’s zucchini harvest, you’re on your way to making these delicious loaves of bread. If not, plan a small zucchini garden and get ready to celebrate

National Zucchini Bread Day is a day to enjoy Zucchini bread. In researching this day, we first asked ourselves “why hold this day in the spring, when this prolific garden squash in not in great supply?” The answer quickly dawned on us….they hold this at a time when you are not sick of all that zucchini.

In the summer months, the prolific zucchini plant produces more fruit than gardeners can use. As summer progresses, everyone becomes sick and tired of the eating zucchini. But, the harvest goes on, day after day, after day. By mid summer, gardeners are resorting to all sorts of tricks to get rid of the mountains of fruit produced in their gardens. Some even stealthily leave zucchini on neighbors’ door step in the middle of the night.

So here you are in the month of April. Zucchini finds its way in small supply to grocery stores in your area. Now, you’ve got the urge for zucchini bread. Hence, the creation of this day in April!

WHAT IS THE SAC CHEF?

April 19, 2010

Click below for a summary of the services I can provide and the types of referrals I am looking to receive to grow my business.

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Luscious Lemon Bars

April 14, 2010

Lemon bars and springtime just seem to go together! This recipe uses an 8″ square baking pan and makes about 9 servings. You can double the recipe and make it in a 9 x 13″ baking pan if you need a larger amount.

Click below for recipe

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Tomato-Basil Bisque

April 12, 2010

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FAST FIXIN FRUIT – N – CAKE

April 12, 2010

Make this quick and easy coffee cake for your next office meeting.

 

Click below for recipe:

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Call me for the snacks for your morning meeting

April 11, 2010

I can be your office snack guy..

Just call me and i can bring a simple breakfast or more to your office or special event. FREE DELIVERY

Standard breakfast = only $5.00 per person

  • Coffee Cake
  • Orange Juice
  • Assorted yogurts
  • Assorted Fruit

Additional $0.25 charge per person for Paper Goods

Call me at  916-879-4611 to schedule a catering order for your meeting

Click here to view today’s blog postings for more tips and recipes

Click here to find out how to contact me to order these products

Call me for a catered lunch at your office

April 11, 2010

I can be your office lunch guy..

Just call me and i can bring a simple lunch or more to your office or special event. FREE DELIVERY

Standard lunch = only $6.75 per person

  • Mini crescent sandwiches ( Ham/Turkey & cheese)
  • Bag of chips
  • Bottled Water
  • Dessert ( Assorted Fruit or Coffee Cake)

Additional $0.25 charge per person for Paper Goods

Call me at  916-879-4611 to schedule a catering order for your meeting

Click here to view today’s blog postings for more tips and recipes

Click here to find out how to contact me to order these products

POWDERED SUGAR GLAZE

April 9, 2010

Make this icing glaze for your cakes, cookies, breads and gingerbread houses.

click below for recipe:

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Delicious Deviled Easter Eggs

April 4, 2010

A great way to serve (and get rid of)  all those eggs after the kids find them as a before Easter Dinner appetizer

Click below for recipe (more…)

How to cook and carve a ham

April 2, 2010

Click here to try my California Orange Glazed Ham Recipe

Click here for a baked Ham timing chart

Click here to view today’s blog postings for more tips and recipes

How long do I bake a ham in the oven?

April 2, 2010

Uncooked ham must be cooked until it reaches an internal temperature of 160°F. Fully cooked ham should be heated to an internal temperature of 140°F.The ham should be allowed to stand at room temperature for 2 hours before cooking. Bake the ham at 325′ for the time in the chart below

Click here to try my California Orange Glazed Ham Recipe

Click here to view today’s blog postings for more tips and recipes

Click here to watch the video

Click below for timing chart

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The Famous Chocolate Heaven Dessert

April 1, 2010

This is the easiest dessert I have ever made and everyone loves it! Not sure what it’s called. Whatever you want to call it, I guess….Chocolate Heaven, Better than Sex chocolate dessert, whatever….

Click here for recipe… (more…)

Easter Bird’s Nests

March 31, 2010

I can’t believe Easter is just four days from today! If you’re like me and don’t enough time here’s a quick and easy candy treat

Click below for recipe (more…)

The Famous Fabulous Football Cake

February 1, 2010

You use the Classic Batter Bowl to create a great 3D cake in the shape of a football. Scroll down for the “Barbie Doll Cake” and other shapes.

click below for recipe

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Planning Guide for Your Super Bowl Party

January 24, 2010

Everything You Need to Plan a Super Party

For many sports fans, the Super Bowl is the best excuse of the year to host a party. Even non-sports fans like to get in on this event. It’s hard to resist the excitement and casual fun that surrounds this big day in sports. It’s not a party to get stressed over, but by considering a few details in your party planning, you can add to the fun of the day. These resources will help you pull together a sensational Super Bowl party this year.

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New Year’s Champagne Punch

December 31, 2009

“A very pleasing alcoholic punch to start a party going. It is colorful and tastes delicious.”

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Lentil Soup for Good Luck in the New Year

December 30, 2009

My Mother’s German Lentil Soup with Frankfurters

I have had this soup for over 40 years on New Years Day

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Christmas Leftovers = Turkey Club Pizza

December 29, 2009

The week between Christmas and New Year’s is filled with bargain hunting at after-Christmas sales, gift exchanges and returns, parties – and leftovers! Most of us have turkey, ham, mashed potatoes, roast beef, or cranberry sauce sitting in the refrigerator, covered with foil and plastic wrap. And lots of candy canes on the tree.

This will be last posting  of a recipe ideas using the remains of your Christmas feast. They are, of course, good enough to serve to company. But also treat your family to a warm, comforting meal on one of the cold and crisp days after Christmas. After today you should toss out all your Christmas Leftovers

Since your kids are out of school this week, treat them to a special hot lunch with PIZZA! (more…)

Question: How Do I Estimate How Much Alcohol I Need for My New Years Eve Party?

December 27, 2009

Question: How Do I Estimate How Much Alcohol I Need for My New Years Eve Party?

Answer: Dear Reader:

There are several factors you’ll want to consider when you calculate the amount of alcohol you’ll need for a party. (more…)

Christmas Leftovers = Ham Tomato Wrap Sandwiches

December 27, 2009

The week between Christmas and New Year’s is filled with bargain hunting at after-Christmas sales, gift exchanges and returns, parties – and leftovers! Most of us have turkey, ham, mashed potatoes, roast beef, or cranberry sauce sitting in the refrigerator, covered with foil and plastic wrap. And lots of candy canes on the tree.

This week I will be posting some delicious recipe ideas using the remains of your Christmas feast to make wonderful meals and treats. They are, of course, good enough to serve to company. But also treat your family to a warm, comforting meal on one of the cold and crisp days after Christmas.

Try some of the newer flavored flour tortillas for this easy wrap sandwich. You could also use any meat; chopped ham would be delicious. (more…)

More Tips on How To Make Perfect Cookies

December 23, 2009

Use top-quality ingredient and assemble the ingredients before starting:

You can’t expect a first-rate product using second-rate ingredients. Be sure your ingredients are fresh and of the finest quality. If your recipe says the ingredient must be room temperature, be sure it is room temperature before proceeding. (more…)

How To Make and Bake Perfect Cookies

December 22, 2009

Click here to visit today’s post on my blog

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Classic Spritz Cookies

December 22, 2009

Classic Spritz Cookies are an easy way to add variety to a tray of cookies. A cookie press lets you change disks to produce many different shapes. Serve them plain, sprinkled with decorations or sugars, frosted or dipped in melted chocolate!
click here for recipe (more…)

Tips for the first day of Winter

December 21, 2009

If you live north of the Equator, get ready to say goodbye to fall and give a big welcome to the favorite season of kids and skier’s — winter.

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Cordon Bleu Melts

December 20, 2009

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Kitchen tip = Bars, Squares, and Brownies

December 20, 2009

Just follow these tips to make the best Christmas cookies

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Kitchen Tip = How to use Cookie Sheets

December 20, 2009

A baking sheet should be either cool or at room temperature when the cookie dough is placed on it; otherwise, the dough will start to melt, adversely affecting the cookies’ shape and texture.

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How to Host a Cookie Exchange Party

December 19, 2009

Do you love setting the table with a huge assortment of cookies but can’t stand the thought of spending several days baking? Then a cookie exchange party is the perfect party for you! Plan ahead for your party with our handy checklist.

You’ve picked a date and sent the invitations. What now? It’s simple to organize and throw your own party–we’ll walk you through it. Check out our tips to make the party extra-special, and browse our Christmas cookie recipes from around the world. (more…)

Kitchen Tip = Rolled and Dropped Cookie Tips

December 18, 2009

Some quick tips for perfect holiday cookies

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Snowball Cookies

December 15, 2009

Delicious buttery melt in your mouth pieces of pure heaven on earth! These cookies contain either walnuts or pecans.  These cookies have many different names: Russian Tea Cakes, Mexican Wedding Cakes, I just call them Snowballs 🙂 These cookies are very rich and rolled in a generous amount of powdered sugar.  If you have a nut allergy you can leave the pecans out (the cookies are still just as fantastic)


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Snowman Cookies

December 14, 2009

Holiday party? Turn the kids loose shaping all the cookies—it’s like playing with clay but the results are yummy. Ropes of cookie dough coil up to make these tasty snowmen—simple child’s play.

click here for recipe (more…)

Praline Cookies

December 13, 2009

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Homemade Chicken Soup

December 12, 2009

Homemade chicken soup –  Perfect to warm you on a Cold winter night of Holiday shopping.

click here for recipe (more…)

Party Appetizer Tips

December 11, 2009

Our party appetizer tips will help you plan your next dinner or holiday party. Eating appetizers offers a great way for guests to socialize while having something to do. You can place them strategically around your home to direct the flow of guest traffic and they are a nice thing to offer whenever alcohol is served so that guests don’t drink on an empty stomach.

 

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TERIYAKI STEAK MARINADE

December 7, 2009

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Quick meal tips that save you time

December 6, 2009

Click here to read some tips from my readers

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Glazed Honey Cake

December 6, 2009

Easy Holiday Dessert of the day

Honey cake is a Rosh Hashanah tradition. This holiday honey cake is easy to make and delicious to eat.

click below for recipe

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SAFETY TIPS FOR STORING LEFTOVERS

November 26, 2009

Kitchen Tip of the day: Storing Leftovers

Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 ° F or until hot and steaming.

Here’s a list of common leftovers and recommended refrigerator storage times:

  • soups and stews: 3 to 4 days
  • gravy and meat broth: 1 to 2 days
  • cooked turkey, meat and meat dishes: 3 to 4 days
  • cooked poultry dishes: 3 to 4 days
  • casseroles:3 to 4 days
  • luncheon meats: opened package 3 to 5 days; unopened package 2 weeks
  • pasta & potato salads: 3 to 5 days

Easy Fresh Cranberry Sauce

November 26, 2009

This refreshing cranberry sauce can be made on Thanksgiving Day. That is how easy it is!

Click below for recipe

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TURKEY BRINING 101

November 26, 2009

Kitchen Tip of the day:

This Thanksgiving, whether you are roasting or smoking your holiday turkey, don’t forget the most important step: brining.

Click below for directions (more…)

Easy TURKEY Pan Gravy

November 26, 2009

Perfect Turkey Gravy for Thanksgiving or Christmas…

I recommend making 1/2 cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula, click below to read the recipe.

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HOW TO DEFROST / THAW YOUR THANKSGIVING TURKEY IN TIME

November 26, 2009

Kitchen Tip of the Day

click below to view thawing charts

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Homemade Turkey Broth

November 26, 2009

A Thanksgiving turkey would be naked without the proper broth and gravy.

Click below for recipe

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Five Tips on making a great Martini

November 15, 2009

5 Tips to Making a Good Martini

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How to make a stock

November 15, 2009

Q. What are some basic stock recipes?

A. Thank you Iris for my first question on my blog. Stock is a lot easier to make than you might think. Here are some easy recipes for chicken, beef, and vegetable stock:

  • Chicken Stock: Place 4 pounds chicken backs, wings, and bones in a large stock pot. Add 4 quarts cold water, 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves, 1 bay leaf, 4 peppercorns, 2 sprigs parsley, and 1 teaspoon dried thyme. Slowly bring to a boil and lower heat to a simmer, skimming off surface foam for first 30 minutes. Simmer a total of 2 hours; strain. Makes about 7 cups.
  • Beef Stock: Preheat oven to 450°F. Melt 2 tablespoons butter in a large roasting pan. Add 4 pounds beef bones and brown in oven, about 10 minutes, stirring pieces frequently. Add 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves and roast until browned. Transfer bones and vegetables to a large stock pot. Pour off fat from roasting pan and deglaze with 1 cup hot water, scraping up browned bits from bottom of pan; pour into stockpot. Add 1 bay leaf, 4 peppercorns, 2 sprigs parsley and 1 teaspoon dried thyme to stock-pot and cover with 4 quarts cold water. Slowly bring to a boil and lower heat to a simmer. Simmer 4 to 5 hours, skimming off surface foam during first 30 minutes of cooking; strain. Makes about 3 quarts.
Seasonal soup

  • Vegetable Stock: Combine 3 each finely chopped carrots, celery, leeks, and onions, along with 1/2 pound mushroom pieces, 1 bay leaf, 2 sprigs parsley, and 1 teaspoon dried thyme in a large stockpot. Cover with 3 quarts water. Bring to a boil, reduce heat to a simmer and cook, covered, 2 hours; strain. Makes about 2 quarts.

MICROWAVE RICE COOKING

November 9, 2009

Kitchen Tip of the Day = How to use a Microwave Rice Cooker

1. To cook rice, refer to package microwave directions. If package microwave directions are unavailable, a general guideline for four servings is 2 cups water to 1 cup rice. Fill cooker with water and rice. Cook on HIGH (100% power) 5 minutes; reduce to MEDIUM (50% power)15 minutes or until water is absorbed.

2. Place clear inner lid into base with outer rim upright. Set lid on top of cooker aligning lid tabs with handles. Pull locks up and over tabs to click in place.

3. Place cooker in microwave and follow package directions to begin cooking. Microwave ovens vary; adjust times and power levels as needed, beginning with shorter cooking times.

4. Remove from microwave with heat-resistant oven mitt or pad. Release locks from tabs. Caution: Steam will build during cooking. Using a heat-resistant oven mitt or pad, lift lid toward you, allowing remaining steam to escape away from you. Insert a utensil in center hole, lift clear inner lid toward you.

5. Refer to microwave manufacturers instruction manual for more information on cooking other foods.

Stuffing and Dressing Cooking Tips and Hints

November 4, 2009

Kitchen Tip of the Day

stuffing (1)

Whether your family calls it stuffing or dressing, most likely the first thing that comes to mind is Thanksgiving. However, stuffing is not just for holidays and not just for poultry. Many varieties of seafood and vegetables are also prime candidates for stuffing.

Click below for more information

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Kitchen Tip = ONLY 3 WEEKS UNTIL THANKSGIVING

November 3, 2009

YOU HAVE ONLY 3  WEEKS UNTIL THANKSGIVING

roasted_turkey

Think it’s too early to start planning Thanksgiving dinner? Think again! Nov. 26 may seem like a long way off, but for the holiday host, it’s right around the corner. That’s why each Tuesday until Turkey Day, I’ll bring you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be). Here are two tips to start thinking about today!

1. Get a head count.

Now’s the time to start inviting people to Thanksgiving dinner. If you’re thinking about it, chances are good your friends and family are, too. So if your cousin is bringing her new boyfriend, and both sets of grandparents are coming to town, as well as your parents and siblings, you’re going to need to figure out how to seat everyone at your small table with three mismatched chairs.

Getting a head count this early ensures you’ll have enough time to borrow tables, chairs and whatever other furniture items you need to so that everyone can eat comfortably, and then have a place to lounge when the tryptophan-wine combo sets in. And don’t forget to find out who’s a vegetarian, who’s allergic to nuts, and any other dietary restrictions you’ll be dealing with. The last thing you want to hear as you put your pecan pie on the table is that your cousin’s new boyfriend has a severe nut allergy.

2. Pre-order your turkey.
There are few things more stressful than trying to find a good turkey of the correct size during the week before Thanksgiving, especially if you want a fresh turkey over the 3-4 days to defrost a frozen turkey

Luckily, many grocery stores begin taking orders for turkeys around the beginning of November. And that early head count will let you know how much turkey you’ll need to ensure everyone leaves with bellies so full they’ll wish they’d worn sweatpants. Allow for one pound of turkey per person (that way you’ll most likely have leftovers for things like turkey sandwiches and other fun recipes I will be posting here after Thanksgiving.

How to Toast Nuts in the microwave

November 2, 2009

toastedpecans1

HOW TO TOAST NUTS

Here is a great tip for your Autumn baking, I discovered that most nuts such as PECANS, ALMONDS, and WALNUTS toast beautifully in the microwave. Many Fall recipes call for nuts which are in season right now. By toasting them first, the flavor explodes and enhances your recipe. Instead of using your stovetop or oven, put this microwave method to the test. It worked like a charm.

Evenly spread nuts in a flat microwavable dish such as a small stoneware bar pan. Microwave on high or full power for 3 to 4 minutes for 1/2 cup of nuts and 4 to 5 minutes for 1 cup. Stir every 45-60 second intervals (which is good for all nuts) to control the toasting times during cooking. Do not over cook as nuts will continue to darken after being removed from the microwave.

Warning!!  the dish will be HOT. allow to sit for 5 minutes to cool the nuts to room temp before using in your recipe

Do you have leftover SNICKER BARS Candy? Make SNICKER BAR COOKIES

November 1, 2009

Do you have leftover SNICKER BARS Halloween Candy?

OatmealCookies2

SNICKER  BAR COOKIES

INGREDIENTS
1 cup firmly packed brown sugar
1/2 cup sugar
3/4 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups rolled oats
1 (13.3-oz.) pkg. fun-sized Snickers® candy bars, each cut into 8 chunks

DIRECTIONS

Heat oven to 350°F.Spray cookie sheetswith nonstick cooking spray. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add milk, vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats until well combined. Stir candy pieces into dough.Drop dough by heaping tablespoonfuls 2 inches apart onto sprayed cookie sheets.Bake at 350°F. for 10 to 12 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.

yield 3 dozen cookies

Witches’ Brew Ice Cream Soda

October 31, 2009

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Ingredients

  • 3 tablespoons Chocolate Syrup
  • Cold Ginger ale
  • 3 scoops (about 3/4 cup) orange sherbet
  • TWIZZLERS Strawberry Twists / Red Licorice

Directions

1. Combine syrup with small amount of Ginger ale in 16-ounce soda glass.

2. Add sherbet; fill glass with more soda.

3. Cut tips off licorice to make a straw. Serve immediately.

Makes one 16-oz. serving.

Patrick Mummy Pizza Bites

October 30, 2009

Just in time for Halloween.

Ingredients =
English muffins
Pizza sauce
Black olives
Scallions
Red or green pepper
Cheese sticks

Instructions

  1. Heat the oven to 350º F.
  2. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin.
  3. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
  4. Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy’s wrappings.
  5. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.mummy pizza

Finger Cookies

October 30, 2009

witches-finger-cookies-thumb

Creep out everyone at your Halloween party with finger cookies.

Yield: 5 dozen

Ingredients:
1 cup sugar
1 cup Butter, softened
1 Egg
1 tsp Almond extract
1 tsp Vanilla extract
2 2/3 cups Flour
1 tsp Salt
3/4 cup whole Almonds
2 squares of melting chocolate, or chocolate bark

Combine the sugar, egg, butter, almond extract, and vanilla in a bowl. Mix in the flour, and salt. Cover and refrigerate the dough for about 30 minutes, or until it’s firm.When you’re ready to shape the cookies, only take out a small portion of the dough at a time. Shape the cookies into fingers by rolling and working with your hands. Score the top of the cookie with a knife or spatula to make it look like the wrinkles in your knuckle. Press an imprint into the tip of the cookie with your finger to make a spot for the almond finger nail. Press an almond into the tip of each finger to look like a fingernail.Placed on a cooking sheet lightly coated with no-stick cooking spray and bake at 325` for 20 to 25 minutes, or until the cookies are a very light golden brown. Let the cookies cool on a drying rack.Use melting chocolate to go around the outside of the almond nail, giving a ghoulish appearance. Just melt the chocolate, put it in an icing piping bag, and cut a very small hole in the tip. Then pipe around the nail.

If you use red melting chocolate the look will be even more dramatic, you can also make small drops of chocolate blood, or chocolate cuts on the cookies if you really want to gross out your guests.The witches finger cookies will make great party treats, but you can also bundle them up in a decorative container and use them for your Halloween party favors.

Tricia Mummy Dogs

October 30, 2009

mummy

Tricia Mummy Dogs

INGREDIENTS
1 can (8 oz) refrigerated crescent dinner rolls
2 1/2 slices American cheese,
1 pkg ( 40) mini hot dogs / cocktail sausages
Mustard or ketchup

DIRECTIONS
1. Heat oven to 375°F.
2. Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
3. Cut each rectangle with a pizza cutter lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into half then into 40 small strips
.4. Wrap 1 piece of dough around each hot dog and 1 strip slice of cheese stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down)
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
6. With mustard, draw features on “face.”