Sunday, May 31, 2009

Corny Dogs

Thanks to Tina of Mommy's Kitchen

Homemade Corny Dogs

We fried ours in a deep fryer, they are alot crunchier than the normal corn dog that you are used to but very good, hubby ate 3 lol :D

1 cup milk or buttermilk
2 medium eggs
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
1 to 1-1/2 pounds hot dogs
flour for dusting (about 1/2 cup)
Oil for Frying ( I used Vegetable Oil)
Popsicle sticks, Chop Sticks or Wooden Meat Screwers

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter. Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove Popsicle sticks into the flour coated hot dogs. Set the hot dogs aside. While all of this is going on, it’s a good idea to get the oil heated up. You want the temperature to be about 375°. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs. Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full.

Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot oil. The fat (oil) will bubble up and cook the outside of the batter, making the corn dogs the exact same shape as the ones you buy at the store. Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat (oil). Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently. If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat (oil), and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.
This recipe makes about 12 to 14 corn dogs.

Saturday, May 30, 2009

To Try Homemade piggies in a blanket

They look so yummy omgosh is that CHEESE :D

Tuesday, May 19, 2009

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie
Hubby LOVED this pie, he had 2 pieces, daughter is a fan too, they both raved

from Jaybobed on youtube, one of my fav guys on youtube

Friday, May 15, 2009

Obama's Chili

Barack Obama's Chili

Recipe found at the Noble Pig Blog

1 large onion, chopped (I used half )
1 green bell pepper, chopped ( I had none :()
Several cloves of garlic, crushed (I used four)
1 Tablespoon olive oil
1 pound ground beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
3/4 teaspoon table salt (I used more to taste also pepper)
1 Tablespoon chili powder ( I used more to taste)
3 Tablespoons red wine vinegar
Several tomatoes, depending on size, chopped (I used a 28 oz can of tomatoes and part of the liquid)
1 can red kidney beans (I poured out about 1/2-inch of the liquid and then poured the rest of the can in the chili)

In a large heavy pot, sauté onion, green pepper and garlic in olive oil.

Add ground beef to the onion-pepper mixture and brown. In a small bowl combine ground cumin, ground oregano, ground turmeric, ground basil, salt and chili powder. Add to the ground beef mixture, stirring until combined. Stir in red wine vinegar.

Add chopped tomatoes and cover. Simmer until tomatoes cook down, about twenty minutes. Stir occasionally. Add one red kidney beans and cook until warmed through, about three minutes.

Serve over white rice and garnish with sour cream, cheddar cheese and onions.

Saturday, May 9, 2009

To Try Sugar Cookie Bars

Gotta try these SOON how adorable :D
UPDATE mine werent done in the middle and I cooked them longer than the recipe said :( I wonder if its my oven? they would have been good though

Thursday, May 7, 2009

Mother's Day Flowers From Danielle

Ohh peek at my pretty pretty lilies that I got from my daughter Danielle, they got delivered today :D I cant wait for them to open up so I can take another pic and show you all :D I dont remember the last time I got flowers :D Yayyy, I was soo excited, I thought maybe they came to the wrong house hehe, thanks SOOO Much Dano :D Love ya

p.s. it looks like they are a pretty yellow and pink :D

Wednesday, May 6, 2009

Slow Cooker Spaghetti sauce


recipe from The Tried and True Blog

1 pound ground beef or bulk Italian sausage
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 bay leaf
1 tablespoon brown sugar
4 garlic cloves, minced
1 to 2 teaspoons dried basil
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 to 1 teaspoon dried thyme
Hot cooked spaghetti
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti. 6-8 servings

To Try Chicken Lo Mein

Gotta try this one soon

Tuesday, May 5, 2009

Brown Bag Burritos

I have no clue why they are called brown bag burritos hehe, they came from the
Tried and True Cooking Blog

1 lb. ground beef
1 can refried beans
2/3 c. enchilada sauce
1/4 c. water
1/3 c. minced onion
1/2 TBSP chili powder
1/2 TBSP garlic powder
1/2 tsp salt
1/2 tsp oregano
1 1/2 c. shredded colby/jack
10 flour tortillas

Brown and drain meat. Add all ingredients, but tortillas. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Fill tortillas and roll up. Serve with shredded lettuce, cheese, sour cream and salsa.

Sunday, May 3, 2009

Homemade Big Mac

Thanks so much to Grilling

Make sure to click their link and go see all their great pics and how to's

Here's what you'll need:

Sesame Seed Buns
White Onion
Iceberg lettuce
Sliced Cheddar Cheese
Ground Beef (80% lean)

Ingredients for the special big mac sauce:
1 cup miracle whip
1/3 cup sweet relish
1/4 cup French dressing
1 T sugar
1 tsp pepper
1 tsp dried minced onion (in the spice aisle)


the bottom bun
a tablespoon or so of special sauce
a few diced onions
sliced lettuce
a slice of cheddar cheese
one burger patty
the middle bun
a tablespoon or so of special sauce
a few diced onions
2 or 3 pickles
sliced lettuce
one burger patty
the top bun

Saturday, May 2, 2009

Taco Joes

Thank you Heidi from the Tried and True cooking blog

1 pound ground beef
1 can (16 ounces) diced tomatoes
1 tsp Worcestershire sauce
2 tsp chili powder
1 tsp garlic salt
1/2 tsp ground mustard
1/2 tsp ground cumin
1/2 tsp sugar
6 hamburger buns, split and toasted
1 cup shredded cheddar cheese
2 cups shredded lettuce

Cook beef in a skillet over medium heat until no longer pink; drain fat. Add tomatoes, Worcestershire and seasonings. Stir well and bring to a boil. Reduce heat; simmer, uncovered, for 15 to 20 minutes or until thickened. Spoon onto buns and top with cheese and lettuce. Serve immediately.

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