Champagne Party Weiner Mummy Recipe

Champagne Party Weiner Mummy Recipe

Cook Time: 10 minutes
Prep Time: 10 minutes
Difficulty: Easy

Originally posted in 2015, but updated with new content and pictures. 

When our children were younger, if it were up to them, they would have eaten hot dogs daily. 

Our children always loved pigs in a blanket for special occasions (mini weiners wrapped in crescent rolls), but for Halloween, it was always fun to "mummify" the hot dogs with crescent rolls and dot the eyes with mustard. 

Our Champagne Mustard not only adorns the eyes of the mummies but is also the preferred dipping sauce for these cuties. For those with a spicier palate, our Hot Banana Pepper Mustard is more your speed.

For this update, we added ketchup to a bowl and swirled in yellow mustard. To make the web, use a toothpick and drag it from the middle to the sides.

This recipe makes for an excellent family bonding time, as it gets the kiddos (young and old) away from the TV or screens and allows them to help in the kitchen and play with their food. (What child or adult doesn't like to play with their food?).

If you're looking for a spooky treat to serve for your next Halloween gathering, consider making these ghoulish hot dog mummies with Cherchies® mustards. It's a great family activity, and the mustards put these hot dogs over the top!

Thanks for stopping by:) Comment below if you have made these adorable mummies. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Here's how we did it!  

Happy Halloween!

Ingredients

• 2 pkg. cocktail weiners (could use regular-sized hot dogs)

• 32 1/2-inch strips of Swiss cheese

• 1 pkg. (8oz.) refrigerated biscuits

• 2 Tablespoons (Tbsp.) poppy seeds (optional)

• 2 Tablespoons (Tbsp) Cherchies®Champagne Mustard (for a spicier version, use Cherchies® Hot Banana Pepper Mustard)

• 2 Tablespoons (Tbsp) melted butter

Preparation

Split each weiner lengthwise.  Put a dab of Champagne Mustard and a strip of cheese into each weiner. Divide each biscuit into quarters and roll each quarter between the palms of your hands to make long strips.

Spiral wrap each strip around the weiner.  Place on a cookie sheet, baste with butter and sprinkle with poppy seeds.  Bake for 10 minutes in a 450-degree oven.

Champagne Party Weiner Mummy Recipe- Pictures from our children’s creations years ago

Baked Blackberry Mustard Wing Recipe

View fullsize

Baked Blackberry Mustard Wing Recipe

Cook Time: About 40 minutes                           Prep Time:  6-8 hours (for marinade)           Difficulty:  Easy

All my wing aficionados out there here is a wing recipe that will have your guests coming back for more.  

The blackberry preserves in this recipe adds a nice sweetness to the sauce, and our gourmet Cherchies®Champagne Mustard (or Cherchies®Cranberry Mustard) adds that unexpected kick to the wings.

For a spicier wing, try our Cherchies® Hot Banana Pepper Mustard.

This wing recipe is the epitome of "finger-licking good", so make sure you grab plenty of napkins!

Ingredients

• Cherchies® Garlic and Herb No- Salt Seasoning (enough to coat both sides of wings)
• 1 teaspoon (tsp) ground pepper
• 1/2 cup red wine (Merlot- don't forget to pour some extra for yourself:)
• 1/2 cup soy sauce
• 1 Tablespoon (Tbsp)  Cherchies® Champagne Mustard or Cherchies® Cranberry Mustard
• 1 Tablespoon (Tbsp) (more for desired heat level) Sriracha hot sauce
• 1/2 cup balsamic vinegar
• 1 Tablespoon (Tbsp) thyme
• 1/4 cup Cherchies® Seedless Blackberry Preserves

Preparation

For the marinade, in a recloseable plastic bag, add the following: red wine, soy sauce, Champagne Mustard, Sriracha hot sauce, and balsamic vinegar.  Mix together.  Add the chicken to the bag and marinate in the refrigerator for at least 6 hours (overnight...even better). 

After wings have marinated, remove the wings from the plastic bag and generously season both sides of the chicken wings with olive oil, Cherchies® Garlic 'n Herb No-Salt Seasoning and pepper and place the wings in a shallow pan.  Brush chicken with the marinade, reserving remaining marinade for a sauce pan.   

Bake wings at 350 degrees for about 40 minutes or until done (sizzling and "fork tender").  Meanwhile, prepare the glaze.  Add marinade to a saucepan.  Remove 1/2 cup of the marinade and add to a small bowl with 1 teaspoon of cornstarch and mix together.  Add cornstarch mixture back to saucepan.  Add Blackberry Preserves and Thyme to the saucepan.

Bring marinade up to a boil (this is important since the marinade was used with raw chicken), and continue to boil, stirring occasionally, until glaze has reduced in half and thickened (about 15-20 minutes). Baste the wings half way through cooking with the glaze.

When wings are done, feel free to garnish with scallions (chopped green part of green onions), but this is optional.  Pair this recipe with our Strawberry Spinach Salad, and you have yourself a meal!

Oh my goodness, my mouth is already salivating!  Enjoy my wing-loving friends!

Baked Chicken Tenders with Cranberry Mustard Recipe

View fullsize

Baked Chicken Tenders with Cranberry Mustard Recipe

Cook Time: 20 minutes    

Prep Time: 15 minutes  

Difficulty: Easy

Are you searching for easy chicken recipes to add to your recipe cache? We have got you covered! We wanted to share one of our family's most requested recipes, Baked Chicken Tenders with Cranberry Mustard Dipping Sauce. So tasty!

If your household is anything like ours, chicken in different forms graces your table at least once a week. These easy baked savory chicken tenders, seasoned with Cherchies® Garlic Seasoning, are crispy and crunchy outside, and tender and juicy inside, and family favorite. Complementing the garlic chicken as a flavorful dipping sauce, is the pièce de resistance, Cherchies® sweet and spicy Cranberry Mustard (or Cherchies® Champagne or Hot Banana Pepper Mustards for more kick). Delicious!

Chicken tenders are a meal enjoyed by most, and these garlicky Baked Chicken Tenders With Cranberry Mustard will not disappoint, but make a double batch of these beauties because they will disappear before your eyes. Serve them with our Strawberry Spinach Salad Recipe and Cream Cheese Pie Recipe for a completely satisfying meal!

Comment below and let us know if you tried these tasty tenders. We love hearing from our friends!

As always, thank you for visiting. Please stop back for more delicious recipes, cooking tips, entertaining ideas, and so much more!

Enjoy!

Ingredients

• 1 cup Rice Chex cereal (or Rice Krispies), ground in a food processor (you could substitute panko bread crumbs)

• 1 cup flour (we actually used Bob's Mill Gluten Free 1 to 1 Baking Flour for this recipe, but have made it with regular flour too)

• 2 eggs, beaten

• 1 Tablespoon Olive oil

• 1 lb. chicken breast cutlets (or boneless breast cut in half vertically)- our store had a buy one get one free deal, so I splurged

• 2 Tablespoons (Tbsp) Cherchies® Garlic Seasoning (Could substitute Cherchies® Garlic 'n Herbs No-Salt Seasoning)

• 1 teaspoon (tsp) pepper

• Cooking Spray

• Cherchies® Cranberry Mustard (or Cherchies® Champagne Mustard, or for a spicy flare, our Cherchies® Hot Banana Pepper Mustard)

Preparation 

*If using boneless chicken breast, slice the breasts vertically (halve the chicken breasts by slicing the chicken breast  in half and pound the chicken between two sheets of plastic wrap until 1/2" thick).  

Prepare the flour/bread crumb station.  Arrange three shallow containers (I used pie plates) side by side, with the first container containing the flour, the second containing the beaten eggs, and the third containing the ground rice Chex, Cherchies® Garlic Seasoning, and pepper (mixed together).

Forks or tongs work best for this next step.  First, dip both sides of the cutlets into the flour, shaking off the excess.  Next, cover both sides of the cutlets with the egg, and then the seasoned cereal crumbs.

Brush a jelly roll (or 13x9) pan with Olive oil.  Place coated chicken in pan and spray chicken with cooking spray.

Bake chicken at 350 degrees for 20 minutes, or until done (juices come out clear when pierced with a fork or knife).

Serve Cherchies® Cranberry Mustard as a delightful dipping sauce, and add our Strawberry Spinach Salad for a quick and easy meal.  Dinner is served!

View fullsize

Peachy Fish Taco Recipe

Peachy Fish Tacos Recipe

I love fish tacos! I made these tacos recently for my family, and they were devoured- even the slaw! (My kiddos ate cabbage, AND they put it on their tacos!!! I'm so proud of them.) The crunch of the slaw (seasoned with Cherchies® Chardonnay Lime & Cilantro), the savory fish (seasoned with Cherchies® Select Grilling Rub & Seasoning Blend), Cherchies® Vidalia Onion & Peach Salsa, and the special sauce was a flavor party in our mouths.  

"Mom, these are so good!" Music to my ears;)

For your next taco night, whip up a batch of these flavorful fish tacos for your gang, but grab some for yourself because they will disappear before your eyes. Serve these tacos with our Chardonnay Lime & Cilantro Rice and Cherry Applesauce for a complete meal.  

Thanks for stopping by. :) Comment below if you have made this recipe. Visit our blog for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Ingredients

• 4-5 fillets of white fish (I used Tilapia for this recipe, but you could use any white fish)

• Cherchies® Select Grilling Rub & Seasoning (for fish rub)

• 1-2 Tablespoons Coconut oil (I've been using this lately)

• 1-2 cups coleslaw mix

• 2 Tablespoons (Tbsp) Cilantro, chopped

• Juice of 1/2 of a lime

• 1 Tablespoon (Tbsp) Cherchies® Chardonnay Lime and Cilantro (or to taste)

• 1/2 cup mayonnaise

• 1 Tablespoon (Tbsp) Cherchies® Select Grilling Rub & Seasoning

• Corn tortillas

• Cherchies® Vidalia Onion Peach Salsa

• Lime wedges (optional) for garnishing

Preparation 

This step is optional, but I think it added a nice smokiness to the tacos.  Toast the corn tortillas on both sides over a low flame.  I tried toasting the tortillas in a cast iron pan for a few minutes, and although good, I preferred the tortillas over the flame.  You decide.  After the tortillas have toasted, place them in a tortilla warmer or cover them with a paper towel until ready to use.

Next, prepare the slaw.  In a medium bowl, add the slaw mixture, the lime juice, the chopped cilantro, and Cherchies® Chardonnay Lime and Cilantro Seasoning.  Set aside.

Now for the "special sauce".  Combine mayonnaise and our Select Grilling Rub & Seasoning Blend.  I had this cute decorator bottle I purchased a while ago, but you can get the same effect by putting the special sauce into a plastic bag and snipping off the corner.  Either way, the sauce will finish off the tacos at the end.

Add oil to griddle or pan (I have a griddle attachment that fits over my burners) and turn to medium heat. While griddle is heating up, season both sides of fish with a generous amount of Cherchies® Select Grilling Rub & Seasoning.   Cook fish a few minutes on each side, or until done (use a fork to check doneness by checking to see if fish flakes).

Now assemble to tacos.  After fish is finished cooking, flake the fish into chunks with a fork and place on tortillas.  Next add a generous amount of the slaw.  

Then add the peach salsa, and finally the special sauce.  There you go folks, fish tacos:) Ole!