Homemade Corn Dogs

Ever had one of those days when it's cold and wintery and yucky outside, and you are stuck inside with a bunch of kiddos?  I'm willing to bet you have!  These corn dogs bring at least a modicum of fun and frivolity to an otherwise dreary day; and they are made out of pantry staples that you probably have on hand already!

I'm thinking it might even be fun to spice these up with different flavorings... maybe some with cumin, some with chili powder, maybe jalapeno juice and shredded cheddar?  Then again, there's other options like using breakfast sausage links with sweet pancake batter dipped into warm syrup.  Yum!

Print this recipe! 

Ingredients:
(enough for about 4 packs of wieners)

• 3 cups pancake mix or Bisquick
• 1 cup cornmeal
• 2 cups water
• 1 egg
• 1/3 cup sugar
• 1/3 cup honey
• 1 tsp baking powder
• hot dog wieners
• canola or peanut oil for frying
• chopsticks 

Step-by-Step:

Stick the chopsticks through the hotdogs.  I used chopsticks because they felt sturdier to me than the skewers I have.  I broke off enough of the end such that the stick and hotdog would all fit into my pot.

Now, just mix up all the batter.

3 cups pancake mix or Bisquick mix

1 cup cornmeal

1 egg

2 cups water

I know you don't see all the sugar here, but it was a process of making, tasting, adjusting... and the photos just didn't make it.  Some of us like them less sweet, some more.  But typically the ones you get at the fair have a fairly sweet batter to balance the saltiness of the hotdog.  So my suggestion is to start sweetening it and taste the batter until it gets to your liking.

1/3 cup sugar + 1/3 cup honey 

1 tsp baking powder

Now we are ready!

Get your oil hot.  I clipped my candy thermometer to the edge of the pot and waited patiently for it to heat to 350 degrees F.  The batter should be of a medium consistency.  - not too runny or gloppy.

Dip the dogs... Alternatively, you could pour the batter into a tall glass and dip straight down into it.  But at this point, I didn't feel like having another dirty dish, so I just tipped the bowl... as you can see on the side.

Slowly lower the dipped corndog into the hot oil so it won't splatter.  Just let the whole thing to in - even the stick.   I'll take this opportunity to say that you could just as easily cut the hot dogs into pieces and make corn dog nuggets without sticks.  You could just remove them with a spider or slotted spoon.

Use some long handled tongs to turn the corndogs for even browning.  Remove after about 3 minutes, and drain on paper towels.

Serve with your favorite condiments!

I hope you enjoyed this recipe!  I don't advocate eating like this all the time, but occasionally it's fun to eat "fun" food.   And at least you know what's in there!  If you'd like to see what else I've been cooking up, hop on over to my Recipe Index.  You're sure to find something fun to cook for your family!

Connect with me!  If you haven't already subscribed, Click here to subscribe to MenuMusings.  I'll send you notifications of new posts to help keep you out of the cooking rut.  You can also follow me on Pinterest or on the MenuMusings facebook page. 

Here are some bonus recipes for you:
Meatball Stuffed Fried Ravioli

One Pot Skillet Lasagna

Sour Cream Banana Nut Bread

Chicken and Sausage Gumbo

Pickle Brined Fried Chicken

Peanut Butter Cups - Just like Reese's!

Written Method:  

Stick the chopsticks through the hotdogs.  I used chopsticks because they felt sturdier to me than the skewers I have.  I broke off enough of the end such that the stick and hotdog would all fit into my pot.

Now, just mix up all the batter.  Typically the ones you get at the fair have a fairly sweet batter to balance the saltiness of the hotdog.  So my suggestion is to start sweetening it and taste the batter until it gets to your liking.

Get your oil hot.  I clipped my candy thermometer to the edge of the pot and waited patiently for it to heat to 350 degrees F.  The batter should be of a medium consistency.  - not too runny or gloppy.

Dip the dogs... Alternatively, you could pour the batter into a tall glass and dip straight down into it.  But at this point, I didn't feel like having another dirty dish, so I just tipped the bowl... as you can see on the side.

Slowly lower the dipped corndog into the hot oil so it won't splatter.  Just let the whole thing to in - even the stick.   I'll take this opportunity to say that you could just as easily cut the hot dogs into pieces and make corn dog nuggets without sticks.  You could just remove them with a spider or slotted spoon.  Use some long handled tongs to turn the corndogs for even browning.  Remove after about 3 minutes, and drain on paper towels.  Serve with your favorite condiments!

reade more... Résuméabuiyad

Rice Krispies Treats Kisses

Well folks, our kindergarten snack helper day has come around again.  This close to the holidays, we thought we would make something festive... so we colored our Rice Krispies and turned them into giant "kisses" for fun!  After all, I can't think of many kids who don't enjoy a gooey Rice Krispies treat! And the home made ones are always better and fresher than the ones that are already made.

So this turns into one of those no-bake, easy for kids to help with,
fun and festive "crafty" treats that every mom, grand mom, and grade school teacher loves!

Print this recipe!

Ingredients:

• 12 cups of Rice Krispies cereal
• 1/2 cup (8 Tbsp) butter, melted
• 8 cups of mini marshmallows
• some red and green food coloring
• square sheets of aluminum foil

Step-by-Step:
Add red and green food coloring to 4 cups each of the cereal.  We left the third 4 cups without color.  Shake them around in a large zip top bag to distribute the color without having to use your hands, then add them all together in a large mixing bowl.

Add the melted butter to the mini marshmallows and cook in the microwave on high for 3 minutes.   Stir well to combine, then add to the colored cereal.  Stir it all up.

8 cups mini marshmallows

1 stick of butter (8 Tbsp)

Microwave for 3 minutes.

Add the melted marshmallows to the cereal and stir well to combine.

Do not act surprised when you turn your back, then catch someone stealing some of the mix!  It's pretty hard to resist!

 

Butter your hands and add a handful of the mix (careful - it can be quite warm at first) to a kitchen funnel lined with a plastic bag (I used a produce bag).  Press the cereal/marshmallow mix firmly down into the funnel, then invert over the foil.  Bring the corners up and wrap into the shape of a Hershey's kiss, with a nice twist at the top.   That's it! 

I hope you enjoyed this recipe.  There are many, many more on my Recipe Index, just waiting for you to discover them!  You are sure to find something to suit you!

Connect with me!
If you haven't already, click here to subscribe to MenuMusings so you won't miss a thing!  I'll send you notifications of the new posts so you can cook along... and avoid the cooking rut!  You can also follow me on Pinterest as well as the MenuMusings facebook page.  

Here are some bonus recipes for you.
Creamy Chicken Piccata

Ham and Cheese Crescents - for kids, by kids!

Beef Wellington with Green Peppercorn Sauce

Roasted Red Pepper Hummus

Butter Pecan Sweet Potatoes

Pickle Brined Fried Chicken

Written Method:

Add red and green food coloring to 4 cups each of the cereal.  We left the third 4 cups without color.  Shake them around in a large zip top bag to distribute the color without having to use your hands, then add them all together in a large mixing bowl.

Add the melted butter to the mini marshmallows and cook in the microwave on high for 3 minutes.   Stir well to combine, then add to the colored cereal.  Stir it all up.

Butter your hands and add a handful of the mix (careful it can be quite warm at first) to a kitchen funnel lined with a plastic bag (I used a produce bag).  Press the cereal/marshmallow mix firmly down into the funnel, then invert over the foil.  Bring the corners up and wrap into the shape of a Hershey's kiss, with a nice twist at the top.   That's it!

reade more... Résuméabuiyad

Pizza Poppin Muffins

These are great for an afternoon snack, make a cool lunchbox choice, and are perfect for having kids over for sleepovers, movies, and game night. You get the idea right?... KID FRIENDLY!  Not only are they a great snack, but they carry a heavier nutritional punch than most "snack" foods!  You can load these babies up with the meat of your choice, and maybe even hide a few veggies!

Scared of the "make pizza dough" idea?  Don't sweat it - this recipe requires no kneading at all!  The whole kitchen will smell like a pizza parlor between the yeast, pepperoni, and oregano all baking together... but the texture is more like a muffin, with a tender moist crumb.  I'd be willing to bet that your kiddos would be thrilled to come in from school in the afternoons to these hot pizza muffins, fresh and steamy out of the oven, dipped into some warm pizza sauce.  But don't be surprised if the neighbor kids start migrating over, too!

Print this recipe!

Ingredients:  

• 2 3/4 cups all purpose (AP) flour
• 1 envelope "quick rise" yeast
• 2 Tbsp granulated sugar
• 1 tsp table salt
• 1 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 1/4 cups very warm water 
• 120 - 130 degrees F
• 1 Tbsp canola or vegetable oil
• 3/4 cup mini pepperoni 
• could use chopped deli meats
• 1/4 cup chopped cooked bacon 
• 1/4 cup finely chopped bell pepper
• 1/4 cup finely chopped onion
• 1 Tbsp butter
• 1 cup shredded mozzarella cheese
• could use small 1/2" cubes
• a sprinkle of red pepper flakes (optional)

Step-by-Step:

Combine 1 1/2 cups AP flour, the packet of yeast, sugar, salt, oregano, and basil in a large mixer bowl.  

1 1/2 cups AP flour

Tip - don't forget to check the expiration date on your yeast!

1 envelope "quick rise" yeast

 Mom always told me... "the yeast needs something to eat!"

2 Tbsp granulated sugar

1 tsp table salt

1 1/2 tsp dried oregano

1/2 tsp dried basil

Add the water and oil.   
Tip - I heated my water for a minute in the microwave.  Worked perfectly!

1 1/4 cups very warm water

1 Tbsp canola or vegetable oil

After the water and the oil, beat 2 minutes on medium speed.
Then gradually add in the remaining 1 1/4 cups flour to make the dough.  It will be really sticky and fairly stiff.  

1 1/4 cups flour

While that's mixing, add the butter to the chopped vegetables in a microwave safe dish and cook on high for two minutes to "saute" the vegetables.  

I knew my kids wouldn't want to eat the pizza muffins if the vegetables were raw and crunchy.. so microwaving them for a couple of minutes made them soft and sweeter!  If you want different veggies, or no veggies, go for it!  Make the recipe your own by all means!

1/4 cup finely chopped bell pepper

1/4 cup finely chopped onion

1 Tbsp butter

Now stir in (by hand) the pepperoni, bacon, sauteed vegetables, and cheese.  

I bet these would be great with some chopped up deli meats like ham and turkey!

3/4 cup mini pepperoni

"Sauteed" vegetables

1/4 cup chopped cooked bacon

1 cup shredded mozzarella cheese

Add in the red pepper flakes if you desire.  Careful - these pack a lot of heat!  

 A very light sprinkle of red pepper flakes

Cover this bowl and allow the dough to rest for 10 minutes.

After it rests, portion the dough into 12 standard sized (2 1/2") muffin cups that you have generously greased with nonstick cooking spray.  I don't recommend you use paper liners, as we want the outer crust to get a little crispy.  Now cover the whole muffin tin and allow the dough to rise somewhere a little bit warm for about 45 minutes.  You can expect some amount of rise, but not double.

You could use the mini muffin sized tin as well.  But remember they will bake faster (17 - 20 minutes).

Bake these in a preheated 375 F oven for 20 to 25 minutes (I went 22 minutes for the ones in the photo) until they area golden brown color.  You should also be smelling them by now.  

Let them cool a couple of minutes on a wire rack, then remove them from the pan by running a knife around the edges of each muffin.

Serve them warm with pizza sauce and maybe a sprinkling of fresh grated Parmesan cheese!

PS - I froze one just to see how they would reheat.  Thawed in the fridge.  Heated 20 seconds in the microwave.  FABULOUS!  Still moist and tender.. still smelled like an Italian pizzeria! 

 

Did you enjoy this recipe?

I hope you did!  My family sure did!  For more great ideas, head on over to my Recipe Index.  You are sure to find some things that your family will love, including many Kid Friendly food ideas. 

 
Connect with me!

If you haven't done so already, Click here to subscribe to MenuMusings so you won't miss a thing!

You can also follow me on Pinterest as well as on the Menu Musings Facebook Page.

Here are some bonus recipes for you!
Cranberry Cherry Chicken Wrap

Taco Soup

Beefy Crunch Wrap Supremes

Loaded Baked Potato Slabs with Cilantro Lime Dipping Sauce

Oven Baked Chicken Fajitas

Tomato Basil Chicken

Homemade Snickers Bars

Written Method:

Combine 1 1/2 cups AP flour, the packet of yeast, sugar, salt, oregano, and basil in a large mixer bowl.  Add the water and oil, then beat 2 minutes on medium speed.  While that's mixing, add the butter to the chopped vegetables in a microwave safe dish and cook on high for two minutes to "saute" the vegetables.  Gradually add in the remaining 1 1/4 cups flour to make the dough.  It will be really sticky and fairly stiff.  Now stir in (by hand) the pepperoni, bacon, sauteed vegetables, and cheese.  Add in the red pepper flakes if you desire.  Careful - these pack a lot of heat!  Cover this bowl and allow the dough to rest for 10 minutes.

After it rests, portion the dough into 12 standard sized (2 1/2") muffin cups that you have generously greased with nonstick cooking spray.  I don't recommend you use paper liners, as we want the outer crust to get a little crispy.  Now cover the whole muffin tin and allow the dough to rise somewhere a little bit warm for about 45 minutes.  You can expect some amount of rise, but not double.

Bake these in a preheated 375 F oven for 20 to 25 minutes (I went 22 minutes for the ones in the photo) until they area golden brown color.  You should also be smelling them by now.  Let them cool a couple of minutes on a wire rack, then remove them from the pan by running a knife around the edges of each muffin.  Serve them warm with pizza sauce and maybe a sprinkling of fresh grated Parmesan cheese!

reade more... Résuméabuiyad