Santa Rosalia Style Hot Dogs

This is a yummy different way to eat hot dogs.  This is so tasty.

Santa Rosalia Style Hot Dogs
From RecipeZaar

Serving: 4 Hot Dogs

  • 4 hot dogs
  • 4 hot dog buns
  • 4 slices bacon
  • 1 large tomato, chopped
  • 1 small onion, chopped
  • 1 jalapeno, seeded and diced (optional) (I used half a jalapeno but I should have used it all)
  • 1 tablespoon cilantro, chopped (I used italian parsley)

Optional Condiments

  • ketchup (optional)
  • mustard (optional) (I used spicy mustard)
  • mayonnaise (optional)
  • relish (optional)
  • cheese sauce (optional)
  • lettuce, shredded (optional)
  1. Mix together chopped tomato, onion, cilantro and jalapeno and set aside.
  2. Preheat grill to medium/high.
  3. Wrap hot dogs with bacon, securing with a tooth pick.
  4. Warm hot dog buns and wrap in foil.
  5. Grill dogs to desired crispness, turning often.
  6. Serve on buns with assorted condiments.


I was so afraid to use phyllo dough.  I bough it maybe 3 weeks ago.  Only 1.99 $ and it’s refrigerated.  It was written on the package that it was good until July 9.  And I had no problem with it.

I knew I would try something with it but I didn’t know why.  Last week I found a recipe for baklava.  So I said that I would do that in the weekend.  On Sunday afternoon, I wanted but also I was kind of very anxious.

But I made it.  🙂  It was not that hard.  And these baklava are so yummy.  Now I want to try more recipes using phyllo dough.  I’m thinking of mushrooms appetizers in phyllo dough.  But I don’t have a recipe.

I’d like to know your favorite recipes with phyllo dough 🙂

From RecipeZaar
1 x 9×13 pan

When you are working with phyllo dough, keep a slightly damp towel over your phyllo sheets so they don’t dry out. When peeling off a phyllo sheet from the stack, do so by one end and pull away slowly to avoid tears. Small tears won’t matter too much in this recipe. However, if you completely rip up a phyllo sheet just discard it and try again!

  • 1 tablespoon Crisco
  • 1 lb phyllo dough, defrosted properly
  • 1-1 1/2 cup unsalted butter (I almost used the full 1 1/2 cup)
  • 4 cups walnuts, chopped (I made it in the food processor. I’ll have to try with pistachios)
  • 1 cup sugar
  • 1-2 tablespoon cinnamon (I used 1 tablespoon but next time I would use half cinnamon and half cardamom)


  • 2 cups sugar (I used 1 1/4 cup sugar and 3/4 cup splenda cause I didn’t have enough sugar)
  • 1 cup water
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 1 tablespoon brandy or cognac
  1. Preheat oven to 375 degrees F.
  2. Melt butter (start with 2 sticks – you can always melt another stick if needed) and crisco together. Coat the bottom and sides of a 9 x 13 baking pan completely.
  3. Layer phyllo dough for bottom crust: Lay down 1 sheet of phyllo and completely brush with melted butter. Continue until you have 6 buttered sheets of phyllo.
  4. Mix the nuts, sugar and cinnamon together. Sprinkle some of this mixture over your bottom crust.
  5. Then lay down 2 layers of phyllo, one at a time – each sheet needs buttering. Sprinkle another coating of your nut mixture. Continue alternating with 2 layers of buttered phyllo and a sprinkling of the nut mixture. (Make sure you have at least 6 sheets of phyllo dough left for your top crust. ).
  6. Lay your 6 phyllo sheets, 1 buttered at a time, to create your top crust. Use remainder of butter over top of crust. (If you didn’t have enough butter, you could melt more.).
  7. Score pieces diagonally.
  8. Bake uncovered for about 30 minutes, or whenever browned.
  9. Turn oven down to 350 degrees F. and cover baklava with foil. Continue baking for another 30 minutes.
  10. Meanwhile make your syrup:.
  11. Boil sugar and water together. Add honey, lemon juice and brandy.
  12. Turn to low heat, stirring, until the mixture thickens. This should take approximately 10 minutes. Let cool.
  13. When baklava is done cooking, pour the cooled syrup all over the top, while the baklava is still hot. Cool the baklava and finish cutting. Keep in a cool place.

Snickerdoodle Ice Cream

It’s been 2 years since I have my ice cream machine from Breville.  I really love it.  Mostly during summer.

With Zaar World Tour, we were cooking for Germany and Asia the last 2 weeks.  And I made this ice cream.  It’s sweet but really yummy.  If you like Snickerdoodle, I guess you’re going to love it.  I like the taste of the spices.

Snickerdoodle Ice Cream
From RecipeZaar
Gives 1 quart

  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (freshly ground if available)
  • 2 cups heavy whipping cream
  • 1 1/2 cups half-and-half (the fat-free version can be used)
  • 1 1/2 teaspoons vanilla extract
  1. In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
  2. Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer’s instructions.