6 hot dogs or taco-style hot dogs
6 thinly sliced yellow onions
3 chips, diced
1 teaspoon minced garlic
1 teaspoon pepper
1 (12 fluid ounce) can or bottle Mexican-style beer
1 cup OJ (orange juice)
1 cup sour cream
1 1/2 tablespoons shredded Monterey Jack cheese
s (3 ounce) package chopped fresh spinach
1 1/4 cups shredded cheddar cheese
Heat Worcestershire sauce in a medium saucepan. Set to low heat and simmer, stirring occasionally, for 5 minutes. Stir in garlic, half teaspoon garlic powder, onion, cracker crumbs, vinegar, salt and pepper. Mix gently until garlic mixture is thoroughly mixed.
Place atop hot dogs and onions, smoothing gently; remove from heat. Place chips on top of hot dogs and onions. Warm garlic mixture over medium heat. Mix in the beer. Stirring constantly, bring a large pot of lightly salted water to a boil.
Spoon pour into 4 greased muffin cups (one for each pet, not two or more). Place 2/3 cup cheese into each cup. Sprinkle with spinach and cheese.
Bake 1 hour in preheated oven.<|endoftext|>Gravy Paper & Roll Muffins is rated 4.3 out of 5 by 314 .
1 (16 ounce) pint cream cheese, diced
1/2 cup olive oil
1/2 cup chopped onion
1 egg
1 egg yolk
1/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven on broiler setting.
Using a slightly wooden spoon, mix the cream cheese, olive oil, onion, egg and egg yolk until smooth. Stir in the flour, baking powder and baking soda. Fold the egg whites into the cream cheese mixture, and sprinkle all over.
Bake in preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center of muffin comes out clean. Serve warm or at room temperature.
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