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Homemade Pigs in a Blanket

Pig in a blanket

A favorite kid treat for the holidays is the traditional pigs in a blanket. These little hotdog  morsels are not only fun for the kids, they are also a great way for me to try out different dips on unsuspecting eaters. Of course, I enjoy making them homemade since it’s painful to buy 3 or 4 tubes of crescent rolls for one appetizer when I am trying to keep to a shopping budget.

I make these with whole hotdogs and cut into thirds for the trays. The cool quicker, and it just seems more like a finger food when they are that size. I suppose you could make them with little sausages and teeny triangles of this tasty dough, but life is short. 🙂

Homemade Pigs in a Blanket 

8 hotdogs
2 1/4 cups flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tsp butter
3/4 cups milk
1 Tbsp vinegar
Combine dry ingredients
Cut in butter until mixture resembles coarse crumbs
Combine milk and vinegar
Add wet to dry
Stir gently until sticky dough forms
Roll dough onto lightly floured surface, try to shape into a 9X13 rectangle (this is just to keep things even for cutting)
Cut the rectangle in half horizontally, then in half vertically. Then, cut each half in half again vertically, making 8 even squares **
Wrap one square around each hotdog and place seam down on a cookie sheet
Bake 350 for 20 minutes, or until golden brown.
** For a more traditional shape, cut each hotdog in half so you have 16 pieces. Then, after cutting 8 squares as above, cut each square diagonally to create 16 triangles. Wrap each 1/2 hotdog with 1 triangle and voila! 
Hot And Spicy In The Kitchen: Making Horseradish

Hot And Spicy In The Kitchen: Making Horseradish

The Finished Jar of Homemade Horseradish

At the farmer’s market this morning, I bought a large root of horseradish. Actually, I only bought half of the piece, because it didn’t smell that spicy, and I was worried it would be too mild. Isn’t it lovely?

Making ground horseradish is pretty important for our winter’s diet. The spicy oomph that it brings to the heavier dishes, can’t be beat. Even the kids like it mixed with mashed potatoes or to make a spicy dip for fries. For our family, having 4 jars of this condiment is a must have.

The strange thing about horseradish, is that it loses its flavor when cooked, so I can’t seal the jars. Although they are not sealed, it stays fresh and delicious just sitting in the back of my fridge.

To make horseradish yourself, find a fat root of it at the market:



After washing (it can be pretty dirty), peel the skin and ends.

Chunk it up and place into a food processor, with a pinch of salt and 1/8 cup of white vinegar.

Blend until smooth.


WARNING: After blending, keep your face away from the top as you open it. The fumes are very strong. Then, place in your canning jar with a lid and band. Place in fridge to store.


For more info on horseradish,

Horseradish also makes a fantastic flu tonic

A post I did for



The Farming Wife Makes Spaghetti Pie

8 oz angel hair pasta
1 cup ricotta(I use my goat cheese)
1 can tomato paste(6 oz)
1 cup tomato sauce
2 tbsp butter
1/3 cup Parmesan cheese
1 lb ground beef or sausage
2 eggs

Cook pasta, strain and mix butter,eggs and parm until blended. This is the bottom/sides of the pie
Cook ground meat until browned, drain fat and add tomato paste/sauce.Heat through.
Fill 10 inch pie plate with noodle mixture, patting up the sides a bit to make a bowl area to fill.
Spread ricotta cheese in the center of the noodle mixture.
Top the pie with the sauce mixture. It is very thick, and will make a mound of sauce/meat nicely.
Bake uncovered, at 350 degrees, for 30 minutes.

Serves 8 with salad and bread, or completely fills up 6. This recipe is easily doubled, which I always do. Use the whole box of noodles and just double everything else.

You may wonder why I don’t include onions and all of that, in my ingredients. This is because I use my Kitchen Sink Sauce, and there are more veggies than I am going to admit in there. Enjoy!!

Why Wash Dried Beans?

This photo  is the perfect example of why one has to wash and pick through dried beans before use. I love using beans in my cooking. They are:

  1. Cheap
  2. Yummy
  3. Filling
I admit to not always doing more than a glance and rinse before cooking them, however. Yesterday, while measuring out 3 cups of dried beans(I keep them in a gallon jar),  I noticed a small stone on the top of the pile. Removing that, I poured the beans into a colander for rinsing. There was another stone! 
Now, being a Root Canal Survivor, my thoughts turned to the feeling I would experience if I had chomped down on one of those stones!  I was a bit fearful, and decided to give my beans a thorough examination. Would you believe I had ANOTHER stone?! In all my years of cooking with beans, I don’t think I have come across more than 3 or 4 stones, ever. This small 3 cup batch had THREE stones!  
The whole point of this post is to remind any other sort-of-lazy-cooks-who-take-shortcuts, that checking over beans is a GREAT idea. Consider this a head’s up. 
PS, the chili I made was delicious, without any stones. 
Have a great day!