Hotdog Roll-Ups with Coconut-Chili Dip

Servings: 12 mini bite-size
Preparation Time: 45 minutes–1 hour

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon dried oregano, optional
• 6 tablespoons filtered water
• 1 tablespoon coconut oil, melted
• 2 organic beef hot dogs
• 2 tablespoons Coconut Cream Concentrate
• 1 tablespoon chili sauce
• 2 teaspoons organic ketchup

Directions:

Hotdog Roll-Ups:

Measure the flour, baking powder, salt, sugar, and oregano into a bowl. Make a well in the center and gradually add the water and coconut oil.

Stir until the dough forms a ball. Transfer to a floured surface and knead for at least 5 minutes.

Divide the dough to 6 pieces. Flatten the pieces into long strips and cut in half, making 12 strips.

Slice hot dogs (lengthwise and/or crosswise) into 12 smaller bite-size pieces. Roll them up in the dough strips one at a time.

Bake in a preheated 400 degree F oven for 15–20 minutes or until lightly browned.

Coconut-Chili Dip:

Whisk Coconut Cream Concentrate, chili sauce, and ketchup in a small dish until smooth.

Emmardy from Maria Stein, OH, won $50 for this recipe and photo! Submit your recipes here!

Asparagus Hash

Servings: 2
Preparation Time: 20 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1 cup potatoes, diced
• 1 cup vegetables, diced (zucchini, turnips, etc.)
• 1/2 cup asparagus, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried oregano

Directions:

In a large skillet, melt coconut oil. Add in potatoes, vegetables, and asparagus. Sprinkle with salt, pepper, rosemary, and oregano. Sauté for about 15 minutes or until the vegetables are soft.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes here!

Creamy Coconut Pops

Servings: 8
Preparation Time: 15 minutes, plus freezing time

Ingredients:

• 2/3 cup Healthy Traditions Coconut Cream Concentrate
• 2 1/4 cups water
• 1/3 cup coconut chips
• 1/3 cup chopped almonds
• 2 tablespoons raw honey

Directions:

Combine Coconut Cream Concentrate with water and heat in a small pot on a low temperature until the Coconut Cream Concentrate is melted. Stir well. Add the honey. Mix well. Next, put in the coconut chips and chopped almonds. Combine well. Turn the stove off and allow the mixture to cool.

Fill 8 molds to the brim. Freeze.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes here!