It’s that time of year again…time for my top picks. I love posting my top picks…mostly because I love making the collage pictures. Silly, right? I also like revisiting the recipes. This has been a year of big changes for Not Just Sunday Dinner. First I moved my blog from Blogger to WordPress. I actually did it myself, with the help of a few really nice tech support people. I’m not a very tech savvy person, so that alone was a big accomplishment. Then I took on the huge job of changing all recipes to print format. I’m really proud of that feature and I hope you enjoy it as well. I have started a rephotographing project that I’m still working on. I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.
When looking back I really had some great recipes in 2014, if I say so myself. No, I do not develop my own recipes (usually). Like many, I change up recipes that I have made several times. My recipes come from family, friends, magazines, cookbooks, etc. Picking my top 10 for 2014 was a difficult job. I made a list of 26 recipes to start with. Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes. Please join me in looking back over the year, in no particular order.
1. Amaretto Almond Cheesecake
2. Snapper Hemingway
3. Greek Salad Dressing
5. Pretzel Dogs
6. Butternut Squash Enchiladas with Salsa Verde
7. Heirloom Tomato Salad with Lemon Vinaigrette
8. Scalloped Sweet Potatoes
9. Southwestern Corn Pudding
10. Blarney Blue Cheese Chips
These Pretzel Dogs have quickly become a favorite of my family and friends! I have been so excited about sharing this recipe with you. I have tried dozens of recipes over the years, but when I discovered this Alton Brown recipe on food network.com my searching was over. These are perfect…pigs in a blanket on steroids!
These plump, juicy hot dogs wrapped in a soft pretzel dough are sure to be a hit at your picnic, party or tailgating. Eat them alone or with mustard, cheese, or your favorite condiment for dipping. Have fun with them and get creative with the toppings. You can sprinkle the pretzel dogs with sea salt, cheese, jalapeños, or with the everything seasoning that I used (recipe follows). Kids and adults alike will not be able to resist them and they will come back for more so make plenty!
- 1½ c. warm water
- 1 tbsp. sugar
- 2 tsp. kosher salt
- 1 pkg. active dry yeast
- 4½ c. all-purpose flour
- 2 oz. unsalted butter, melted
- 10 c. water
- ⅔ c. baking soda
- 2 lg. egg yolks, beaten with 2 tbsp. water
- Topping of your choice: Sea Salt, Everything Seasoning, Cheese, Jalapeños
- 2 pkg. hot dogs
- If using a bread maker add the warm water, sugar, salt, and melted butter to the pan. Top with flour, make a well in center and add yeast. Set machine to dough cycle and skip to step 3.
- Otherwise, combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450° F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle.
- Cut the dough into 20 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
- Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
- Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the topping of your choice.
- Bake until golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
- 2 tbsp. dried minced onion
- 2 tbsp. dried minced garlic
- 2 tbsp. poppy seeds
- 2 tbsp. sesame seeds
- 1 tbsp. kosher salt
- Mix all of the ingredients and store in an airtight container.