Shot Glass Apps Mint Chocolate Pudding Recipes

Steps:

• In a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving.
• Spoon the gazpacho into shot glasses and serve.

Steps:

• For the mustard: Combine the mustard, sugar, vinegar, olive oil, horseradish, lemon juice, salt and 1/2 cup water in a blender or food processor and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. Transfer to a small saucepan and let stand for 10 minutes.
• Set the saucepan over low heat and cook until bubbly, stirring constantly. If a thinner mustard is desired, stir in an additional 1 to 2 tablespoons water. Let cool completely.
• For the wienies: Grill or boil the hot dogs. Cut off the tips, and then cut the hot dogs into 1-inch pieces. Place a toothpick into each piece.
• Spoon a thin layer of mustard into each shot glass. Place the hot dogs into the mustard in the shot glasses.