Cheese Stuffed Hotdogs and Hearty Spinach Soup

Cheddar Stuffed Hot dogs

8 Nathan's hot dogs

4 slices American cheese

2 tubes buttermilk biscuits

2T butter, melted

1/4-1/2 C sesame seeds

Make a lengthwise slit halfway through the hot dog. Push half a slice of folded cheese into each pocket. Flatten 2 biscuits per hot dog and wrap.Brush each hot dog with butter, roll in sesame seeds. Place on a lightly greased baking sheet. Bake in a preheated 4oo degree oven for 15 minutes or until golden brown.

Hearty Spinach Soup

2 cans peeled potatoes

salt and pepper to taste

1 small jar of non marinated artichoke hearts, diced

1 can of canellini beans

2 T butter

2-3T olive oil

4T dehydrated onion

1T granulated garlic

11/2 C milk

2T dried thyme

2 10 oz. packages frozen spinach

4 C chicken broth

1 C grated cheese, plus more for serving

Place potatoes in a pot of salted water and bring to a boil. Lower the heat and simmer for 15 minutes of until tender. Drain. In a large pot melt butter and add olive oil. Add granulated garlic and onion and potatoes. Mash potatoes with a potato masher while adding milk.Season with salt, pepper and thyme. Add chicken broth. Add the spinach and artichoke hearts. Take the cannellini beans and puree half of the can. add beans and puree to the pot. Add cheese. simmer on low for 3 hours. Serve with extra cheese.