Dinner, Wine, & My Spare Time

The hubs is all about spicy, so when I picked up some jalapeno sausages for him. I knew he was going to find a way to make them even more spicy and perhaps a little Sonic inspired. So just in time for Halloween, I bring you Devil Dogs Jalapeno sausage links, prepared Skraut- my abbreviation for sauerkraut onions jalapenos pickles tomato ketchup mustard hot dog buns or your fave sandwich bread

1 pkg German chocolate cake mix 1/2 C of butter, melted 1 egg 1/3 C evaporated milk 1/2 C pecans, chopped 1/2 C chocolate chips 1 C coconut, flaked Preheat oven to 350 degrees. Grease a 13x9 inch pan with non-stick spray. Mix cake mix, butter, egg, milk and pecans until combined. Stir in choc chips and coconut. Press batter into pan. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Let cool completely before serving. Serve with a scoop of vanilla ice cream and a drizzle of chocolate or caramel syrup.

My latest obsession is Sriracha Seasoning, I'm not all that crazy about actual Sriracha, but this stuff is great. I love it with a little butter on popcorn. Or try it on sweet potato fries. The possibilities are endless. This Sir deserves to be knighted!

1 pkg chocolate cake mix 1 sm pkg instant chocolate pudding 1 C sour cream 1 C butter 1 tsp almond extract 1 C chocolate chips 5 eggs, beaten Preheat oven to 350 degrees. Spray bundt cake pan with non-stick spray. Mix all ingredients except choc chips, fold in choc chips. Bake for 50-55 minutes. Cool 15 minutes, then remove from pan.