Sloppy Hot Dogs Recipe

Ingredients:

* 1 tablespoon vegetable oil
* 1/2 cup green bell pepper, chopped
* 1/3 cup onion, chopped
* 1/2 cup barbecue sauce
* 8 ounces tomato sauce
* 1 pound all-beef hot dogs cut into 1/4" slices
* 8 hot dog rolls

Directions:

1. Heat oil in 10" skillet over medium heat.
2. Cook bell pepper and onion in oil, stirring occasionally, until tender.
3. Stir in barbecue sauce, tomato sauce and hot dogs.
4. Simmer, uncovered 10 minutes, stirring occasionally.
5. Fill buns with hot dog mixture.
6. Serve. Read More...

Crescent Hot Dogs Recipe

Ingredients:

* 8 hot dogs
* 4 slices (3/4 oz each) American cheese, each cut into 6 strips
* 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Directions:

1. Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3. . Bake at 375°F. for 12 to 15 minutes or until golden brown. Read More...

BHG Mummy Dogs Recipe

Ingredients:

* 11-oz. package refrigerated bread sticks (12 bread sticks)
* 12 jumbo frankfurters
* Catsup and mustard
* Capers

Directions:

1. Preheat oven to 375 degrees F.
2. Unwrap breadsticks. Stretch each bread stick to 12 inches.
3. Wrap dough around frankfurters, letting the frankfurters show slightly through the bread.
4. Press in capers for eyes. Bake in preheated oven for about 12 minutes or until bread is golden brown.
5. Serve with catsup and mustard. Read More...

Crescent Dogs Recipe

Ingredients:

* Package of Hot Dogs
* Crescent Roll Dough
* American Cheese


Directions:

1. Slit the hot dogs
2. Insert a strip of American Cheese into each hot dog
3. Wrap each hotdog with a triangle of crescent dough
4. Bake at 375 degrees for 12-15 minutes
5. You can serve smothered in chili too Read More...

Mac And Cheese And Hot Dogs Recipe

Ingredients:

* Pasta elbows 2lb can double if desired
* Tomato soup 4 cans
* Cheddar Cheese Mild 4 cups
* Hot dogs 1 package

Directions:

1. Boil Pasta until tender
2. When pasta tender, drain and pour into pan for baking
3. Add in Cheese
4. Add hot dogs cut in slices
5. Add Tomato soup, can use as few as 3 cans or all four, depending on your desired moisture level.
6. Bake at 375 until cheese is melted all the way through. Read More...

Barbecued Hot Dogs Recipe

Ingredients:

* 1 package cocktail hot dogs
* 1/4 cup mustard
* 3/4 cup grape jelly

Directions:

1. Place mustard and grape jelly into crock pot.
2. Place on high then put hot dogs in and simmer. Read More...

Bagel Dogs Recipe

Ingredients:

* 1/2 cup cold water
* 1 tsp olive oil
* 1 tsp molasses
* 1/2 tsp salt
* 1 1/4 tsp active dry yeast
* 2 cups high gluten flour (or regular flour mixed with 2 TBS gluten flour)
* -------
* 4 hot dogs
* (optional) sesame seeds and/or dried onion flakes

Directions:

1. Preheat oven to 425.
2. Combine the first five ingredients and set aside for a couple minutes.
3. Add flour to a food processor, and while running, slowly add wet mixture. Dough should be sticky, add water if needed.
4. Leave to sit, covered, for five minutes.
5. Divide into four equal parts.
6. Roll each part into a long piece, that is about twice as long as your hot dog, then flatten.
7. Place the hot dog at a 45 degree angle on the dough, and wrap, letting the dough overlap slightly.
8. Boil in large pot of salted water for 3 minutes each and remove from water.
9. If desired, press into a plate of sesame seeds or dried onion flakes.
10. Bake in oven, or grill on BBQ until dough is golden brown.
11. Fully cooked, they freeze well, and can be reheated in the microwave. Read More...

Mexican Hot Dogs Recipe

Ingredients:

* 1 family size can of Hormel Chili
* or
* 1 - 25 oz can of Hormel Chili or Chili of your choice
* 1 - 15 oz can of Dennison's original Chili (Con Carne With Beans)
* 1 pkg of hot dogs
* 1 pkg of flour tortillas medium size
* 2 - 8 oz pkg of sharp or regular cheese
* I usually get 2 cans of Hormel chili because I love a lot of beans with this dish!

Directions:

1. Turn on oven to 350
2. Open pkg of hot dogs. Open tortillas. Roll the hot dog up in the tortilla. Place them in a cassarole dish. Leaving enough space between each rolled hot dog to put some beans in between each. When finish rolling hot dogs in tortilla. Open can of chili beans and spread them in between and on top of each rolled hot dog. Place in the oven for about 35 mins. Remove from the oven after 35 mins and top beans with cheese. Put back in the oven until cheese is all the way melted.
3. Optional - you may individually top with sour cream and small cut up green onion or regular onion with chopped up tomatoes. Sometimes I wrap the hot dog with bacon then roll them up in flour tortilla. You may use smoked sausages instead of hot dogs. This dish is very easy and very versatile.
4. Another one of my kids favorites. Read More...

Pickled Hot Dogs Recipe

Ingredients:

* 2 1 lb packages of hot dogs
* 1 large onion thinly sliced
* 3/8 cup sugar
* 1 Tbsp salt
* 1/2 tsp freshly ground pepper
* 1 tsp ground cumin
* 4 Tbsp of your favorite hickory BBQ sauce
* 2 cups apple vinegar


Directions:

1. Slice each hot dog into thirds.
2. Combine with onion and place in a 2 quart covered glass jar
3. Combine remaining ingredients in a sauce pan and bring to a boil. Boil for about 3 minutes.
4. Pour over the hot dogs and onions.
5. Cover and cool and then refrigerate.
6. Let marinate at least 2 days before eating. Read More...

Dogs In A Sweater Recipe

Ingredients:

* 1 (11 ounce) package refrigerated breadstick dough
* 8 hot dogs
* 8 Popsicle sticks
* Catsup, mustard and/or ranch dressing

Directions:

1. Separate dough; roll each piece into a 15-inch rope.
2. Insert sticks into hot dogs lengthwise.
3. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal.
4. Place 1 inch apart on a baking sheet that has been coated with nonstick cooking spray.
5. Bake at 350 degrees F for 18 to 20 minutes.
6. Serve with toppings of your choice Read More...

Kid Friendly Mac And Dogs Recipe

Ingredients:

* One regular sized box of mac/cheese.
* 1 tablespoon butter or margarine
* 1/4c. milk
* 4 hot dogs, sliced into bite size circles
* 1 tablespoon dry mustard
* 1 can of sweet corn drained (optional)
* 1/2c. shredded cheese
* salt pepper to taste


Directions:

1. Boil water for mac
2. when water is boiled add mac and dogs 10-12 minutes usually
3. When done, drain and put back into pot
4. add the dry cheese and dry mustard to mix.
5. stir in butter, milk and cheese, corn.
6. Stir until well blended. Read More...

Stuffed Hot Dogs

Ingredients:

* 1 package hot dogs (8)
* 4 servings mashed potatoes
* 1 tablespoon prepared mustard
* 1 tablespoon minced onion
* 1 cup shredded cheddar cheese
* 2 tablespoon cooked, crumbled bacon, or about 6 slices
* french fried onions, optional



Directions:

1. Make a slit lengthwise on each hot dog.
2. Be careful not to cut all the way through the hot dog.
3. Prepared the potatoes and add mustard, onion and 3/4 cup shredded cheddar cheese.
4. Mix well.
5. Stuff mixture into each cut hot dog.
6. Place on a baking sheet and bake at 350° for 20 minutes.
7. Remove from oven and top with remaining cheese and bacon crumbles. Top with french fried onions too, if desired.
8. Put back into the oven for about 5 minutes more until cheese is melted.
9. Note- May be assembled ahead of time and refrigerated until ready to bake. Add extra cooking time as necessary if refrigerating. Read More...

Mini Deviled Eggs For Mini Picnic Recipe

Ingredients:

* 1/4 C. sugar
* 1/2 tsp water
* small bowl
* 1 almond
* 1/4 C. white chocolate chips
* spoon
* 12 yellow m&m's
* fork
* 1 tbsp green sprinkles

Directions:

1. Mix the sugar and the water in your small bowl. Make a smooth surface in the mixture.
2. Press the almond into the sugar to make an indention. do that 11 more times (if you cant fit all 12 indentions then do as much as you can and the do the rest when your done with the first batch.).
3. Melt the with chocolate chips until creamy.
4. Spoon the melted chocolate into the indentions in the sugar.
5. Place a yellow m&m in the center of the chocolate (remember logo-down).
6. Refrigerate until the chocolate has hardened.
7. When completely chilled, remove from sugar with a fork.
8. Put them on a serving platter and use the green sprinkles as parsley!
9. as always....................................ENJOY! Read More...

Mini Potato Corn Cakes With Cheddar And Sour Cream Recipe

Ingredients:

* 2 c maashed potato flakes
* 1/3 c yellow cornmeal
* 1 Tbs garlic salt
* 1/4 tsp cayenn oe chipotle chile powder
* 1/2 c very thinly sliced green onions
* 2 c milk
* 1 c shredded sharp or smoked cheddar cheese
* 1 (12 oz) bag frozen super sweet corn
* non-stick cooking spray
* 1/2 c sour cream

Directions:

1. Mix potato flakes,cornmeal,garlic salt and cayenne in med. bowl. Reserve 2 Tbs. green onion for garnish. Blend in remaining onion,milk, cheese and corn.
2. Scoop into 60 1" balls,gently flattening into 1-1/2" patties. Heat large non-stick skillet over med heat. Spray with cooking spray.
3. Pan fry patties until goldenbrown on both sides
4. Serve warm with a tiny dollop of sour cream and a few slices of green onion on each,if desired Read More...

Red Pepper Corn And Feta Mini Frittata Recipes

Ingredients:

* Roasted red pepper-cleaned and diced
* corn
* crumbled feta
* 4 green onions finely sliced, white and light green parts only
* 6 eggs- beaten
* water
* salt
* pepper
* spray oil

Directions:

1. Preheat oven to 375 degrees.
2. Spray a 12 cupcake tin very well with oil.
3. Combine first 4 ingredients in a bowl and mix well. Add some freshly cracked pepper to taste.
4. Add a pinch of salt to the eggs and a splash of water to extend the eggs-about 1/4-1/2 cup- (you can add milk instead if you like).
5. Fill the cupcake tins 1/2 way each with the eggs.
6. Using a tablespoon, add the pepper and corn mixture until all the spots are full.
7. Cook in the oven for about 8-10 minutes-check towards the end.
8. While the top of the frittatas are still wet, move the tin to the broiler for about 5 more minutes to set the top and give it a nice brown colour. Read More...

Mini Chicken And Corn Self Crusting Quiches Recipes

Ingredients:

* 4 eggs,beaten
* 3/4 c milk
* 1/4 c self raising flour
* 1 pkt cheese,onion and herb sauce mix
* 1/2 cup grated cheese
* 1/4 c fresh chopped parsley
* 3/4 c corn kernels
* 150g cooked chicken,shredded


Directions:

1. Preheat oven to 200.c
2. line 6 jumbo muffin pans with baking paper
3. whisk together eggs and milk,add remaining ingreds and mix til just combined
4. por into the muffin pans and bake 20-25 minsor until the centre is firm
5. allow to cool before removing from pan
6. Goes nice with a nice salsa Read More...

New England Mini Corn Cakes Recipes

Ingredients:

* Nonstick cooking spray
* 1 1/3 cups yellow cornmeal
* 1 1/3 cups unbleached white flour
* 4 tsp baking powder
* 3 eggs, beaten
* 1 cup evaporated fat-free milk
* 2 Tbsp honey
* 2 Tbsp low-calorie margarine
* 3 tsp maple extract


Directions:

1. Pre-heat oven to 400 degrees
2. Spray muffin cups with nonstick cooking spray
3. Mix together all the ingredients
4. Pour batter into muffin cups (about one-third full)
5. Bake for 12 minutes Read More...

Mini Pepper Corn Muffins Recipes

Ingredients:

* 2 Tbs. each diced sweet red and green peppers
* 1 - 1/2 tps. olive oil
* 1/2 cup plus 2 Tbs. cornmeal
* 6 Tbs. all-purpose flour
* 1 -1/2 tps. sugar
* 1/2 tps. baking powder
* 1/4 tps. baking soda
* 1/4 tps. salt
* 1 egg
* 1/2 cup buttermilk
* 3 Tbs. butter, melted

Directions:

1. 1. In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened. Fill paper-lined miniature muffin cups three-fourths full. Bake at 425 F. for 6-10 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
2. 2. Yield: about 2 dozen. Read More...

Mini Chilie Cheese Dogs Recipes

Ingredients:

* 1 pkg refridgerated Bread Stix
* 24 Mini Hot Dogs (Little Smokies)


Directions:

1. Preheat Oven to 350*
2. Unroll Bread Stix, seperate into 12 stix, cut each stix in half, for 12 total.
3. Roll Bread Stix around Little Smokie, place on greased baking sheet, seamed side down.
4. Bake for 12 minutes, or until lightly browned.
5. Serve with Chilie Cheese Dipping Sauce. Read More...

Esay Mini Corn Dogs Recipes

Ingredients:

* 3/4 cup yellow cornmeal
* 3/4 cup self-rising flour
* 1 egg, beaten
* 2/3 cup milk
* 10 Popsicle sticks
* 10 hot dogs
* Oil for deep-fat frying

Directions:

1. In a large bowl, combine cornmeal, flour and egg.
2. Stir in milk to make a thick batter; let stand 4 minutes.
3. Insert sticks into hot dogs; dip in batter.
4. Heat oil to 375°.
5. Fry corn dogs until golden brown, about 5-6 minutes.
6. Drain on paper towel. Read More...

State Fair Mini Corn Dogs Recipes

Ingredients:

* 1 cup yellow cornmeal (not stoneground)
* 1 cup flour
* 3/4 tsp salt
* 4 tsp baking powder
* 1/4 cup sugar
* 2 eggs, beaten
* 1/2 - 1 cup milk
* 1/4 cup oil
* Oil for deep frying
* 10 ice cream sticks
* 10 hot dogs

Directions:

1. Push ice cream stick in each hot dog, set aside
2. mix all ingredients (yes 1/4 cup oil goes in batter)
3. mix well until no lumps.
4. Start with 1/2 cup milk and add as necessary until batter is similar to pancake.
5. Drop in 360 - 370 degree oil and fry until golden.
6. Remove with tongs and drain on paper bag or paper towls.
7. Enjoy!
8. Note: You can purchase the sticks in the craft section of Wal-Mart and craft stores. I used a bread loaf pan for the oil, so it wouldn't take as much. Don't overfill, fill only halfway. Fry two at a time. They cook quick. Read More...

Vegan Mini Corn Dogs Recipes

Ingredients:

1 cup all purpose flour
1 cup yellow or white cornmeal
1 tbs sugar
1 tsp salt
1/2 tsp cayenne pepper
about 1 1/2 cups soymilk(if the batter is too thick, yo' dogs will puff up like there's no tomorrow, so thin out with as much soymilk till you have a perfect corn dog!)
1 package of Tofu Pups or other brand of vegan dogs
Some cornstarch(you have to roll the puppies in it before dipping in batter)
Vegetable oil(I'm not sure how much...a lot)

Directions:

After putting enough oil to cover a corn dog(you don't have to hold them upright),
Preheat yo' deep fryer to about 400 degrees.
Separate the chopsticks, and one by one, stick them into the Tofu Pups(it's surprisingly easy)
Roll each Tofu Pup in a thin veil of cornstarch(I just put some on a plate or cutting board and roll away)
Set aside.
Then, combine all the dry ingredients into the medium bowl and mix well.
Add the soy milk. Mix well. You want the batter to have the consistency of pancake batter.
Then, pour the batter into your tall cup.
One at a time, dip a dog and then put in your deep fryer
until they get golden brown.
I set mine out on newspaper to soak up that oil,
let cool about 5 minutes,
serve with your favorite condiments and enjoy unhealthy vegan greasiness!!
Read More...

Mini Corn Dogs Recipes With Honey-Mustard Sauce

Ingredients:

* 1 2/3 cup(s) all-purpose flour
* 1/3 cup(s) yellow cornmeal
* 1 tablespoon(s) baking powder
* 1 teaspoon(s) salt
* 3 tablespoon(s) cold margarine or butter, cut up
* 1 tablespoon(s) shortening
* 3/4 cup(s) milk
* 24 (about 12 ounces) miniature hot dogs, patted dry
* Honey-Mustard Sauce, (see below)

Directions:

1. In large bowl, combine flour, cornmeal, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter, and shortening until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms a soft dough that leaves side of bowl.
2. Turn dough onto lightly floured surface; knead gently to mix thoroughly. With floured hands, pat dough into 7" by 5" rectangle. With floured rolling pin, roll dough into 14" by 9" rectangle.
3. Preheat oven to 450 degrees F. With floured 2 1/4-inch round biscuit cutter, cut out 24 dough rounds, rerolling trimmings.
4. Place 1 hot dog on a dough round. Bring sides of dough up around hot dog; pinch in center to seal. Place wrapped hot dog, seam side up, on cookie sheet. Repeat with remaining dough rounds and hot dogs. Bake 10 to 12 minutes until biscuits are golden.
5. Meanwhile, prepare Honey-Mustard Sauce. Serve corn dogs with sauce.
6. Each corn dog without sauce: About 105 calories, 3 g protein, 9 g carbohydrate, 6 g total fat (2 g saturated), 8 mg cholesterol, 315 mg sodium.
7. Honey-Mustard Sauce: In small bowl, with spoon, stir 1/3 cup honey, 1/3 cup prepared mustard, and 1 tablespoon light molasses until blended. Makes about 2/3 cup sauce.
8. Each teaspoon sauce: About 15 calories, 0 g protein, 3 g carbohydrate, 0 g total fat, 0 mg cholesterol, 30 mg sodium. Read More...

Mini Corn Dogs Varations

Ingredients:
Batter

* Vegetable oil, for frying
* 1 cup all-purpose flour, plus more for coating
* 1 cup yellow cornmeal
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1 large egg
* 1/2 cup milk

Variations:

* Gherkins
* Baby corn
* Shrimp, peeled and deveined
* Mushrooms
* Apple slices
* Pineapple chunks
* Hard-boiled eggs
* Special Equipment: Long wooden skewers

Directions:

Heat the oil in a deep, heavy pan or deep-fat fryer to 350 degrees F.

Whisk the dry ingredients together. Add the egg and half the milk and whisk well to combine. Add more milk as needed until the batter is thick but still pourable.

Stick whatever ingredients you decide to use onto long skewers. Use your imagination to find other interesting "variations." Coat the ingredients in flour and then dip into the batter. Make sure to get it completely coated. Immediately and carefully, lower it into the hot oil. Fry, in batches, until they are light brown, about 3 minutes. Let drain on paper towels and serve while still warm. Read More...

How to Make Corn Dogs

Corn dogs can be eaten instead of a hot dog on a bun. served with a side of baked beans. You can find them sold at many outdoor events or fairs, and they are easy to walk around and munch, as all you have to do is hold the stick and keep walking.


Ingredients:

* 1 1/2 cup of milk
* 2 eggs {Medium }
* 1/4 cup of oil (vegetable is preferred, but corn or canola works too)
* 1 teaspoon of salt
* 2 table spoons of sugar
* 1 cup of flour
* 1 cup of corn meal
* 2 teaspoons of baking powder

* 1/2 cup of All-Purpose flour(to dust the hot dogs with)
* Hot dogs (however many you want + one test hot dog to start with)
* Oil for deep frying
* Popsicle sticks.
* Ketchup and mustard, for dipping

Steps:

1. Take your oil and warm it up to 375 degrees. You can do your mixing and stuff while the oil is heating. Combine the oil, milk, eggs, sugar, and salt in a large bowl. Mix well, and make sure there are no bumps in your batter!
2. Sift in the baking powder, cornmeal, and all-purpose flour. Make sure you have enough flour to sprinkle on the hot dogs with.
3. Boil your hot dogs, then dry them off with a clean paper towel.
4. Dust the hot dogs with flour, but not too much! Only enough so that the cornmeal batter will stick to the hot dogs.
5. Take your Popsicle sticks or skewers and stick them into your hot dogs.
6. Your oil should be smoking by the time you finished with the batter and the hot dogs. Now it is time to put the hot dogs into the batter! This is the important part. There are two ways to do this. One, just swirl the hot dogs into the batter and drop them into the oil. Two, take some of your batter and put it in a cup that is as long and narrow as your hot dog is. Then, fill the cup almost all the way full and dip the hot dog in there for an even coat.
7. Quickly put the batter dog into the oil. Fry only 2 at a time, one in each hand. Or, you could buy one of those fancy holders for deep frying so your hands are free. Do not put too many at a time or they will stick to each other and you will have a mutant dog. Cook for 5 min.
8. Let your corn dogs cool, and bring out the ketchup and mustard.


Tips:

* You can use a cup big enough to fit the hotdog for covering the H.Dog with batter, so that you can use most of the batter.
* You can also make little mini corn dogs so that you do not waste any batter. Cut some extra hot dogs and use a toothpick to put them in the excess batter. Put them in the oil and you have little corn dogs snacks for the kids!
* Make your corn dogs and have a little Coney Island party! Make carnival games and goodie bags, and serve lemonade and ice cream with your corn dogs! Read More...

Mini Corn Dogs Recipes By: Greg Lofts

Ingredients:

* One 14.75-ounce can creamed corn, drained
* 1/3 cup cream cheese
* 1/2 cup chopped or snipped chives
* 1 cup stoneground yellow cornmeal, plus more for dusting
* Two 8-ounce cans crescent roll dough
* One 16-ounce package cocktail franks

Directions:

1.Position a rack in the middle of the oven and preheat to 375°. Line a baking sheet with parchment. In a food processor, puree the corn and cream cheese. Add the chives and pulse to combine; refrigerate.
2.Lightly dust a work surface with cornmeal and spread out the crescent roll dough. Separate the triangles (you should have 16); roll out each a bit larger, then cut each into 3 triangular pieces.
3.Spread 1 heaping teaspoon of corn mixture onto each piece of dough. Place 1 cocktail frank along the wide end and roll the dough and the frank together toward the tip of the triangle to wrap the frank.
4.Pour 1 cup cornmeal onto a plate; roll the wrapped dogs in the cornmeal to coat. Place on the prepared baking sheet and bake until golden, about 15 minutes.
Read More...

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Honey In The Recipe Mini Corn Dogs

Ingredients:

* 1-2/3 cups All-purpose Flour
* 1/3 cup Cornmeal
* 3 tsp Baking Powder
* 1 tsp Salt
* 3 tbsp Cold Butter/ Margarine
* 1 tbsp Shortening
* 1 Egg
* ¾ cup Milk
* 24 Miniature Hot Dogs

Honey Mustard Sauce:

* 1/3 cup Honey
* 1/3 cup Prepared Mustard
* 1 tbsp Molasses

Instructions:

* Take a large bowl and in it, combine flour, cornmeal, baking powder and salt.
* Add butter and shortening and mix till the mixture starts looking like coarse crumbs.
* In a separate bowl, beat together egg and milk.
* Add the egg-milk mix to the dry mixture and knead, until it forms soft dough.
* Lightly flour a flat surface and place the soft dough on it.
* Knead the dough well, say 6-8 times, until it becomes smooth.
* Roll out the dough, to ¼-inch thickness.
* With the help of a 2¼-inch biscuit cutter, cut the dough into circles.
* Place the dough circle over a hot dog and fold it over. Press its edges to seal.
* Grease baking sheets and place the corn hot dogs on top.
* Bake at 450° F for 10-12 minutes, or until golden brown.
* In the meantime, make sauce, by combining all the ingredients together.
* Serve the corn dogs hot, along with the sauce. Read More...

Mini Corn Dogs Recipes Courtesy Alton Brown

Ingredients:

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

Special equipment: 8 sets chopsticks, not separated

Directions:

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.

Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes. Read More...

Corn Dog Muffins Recipes

Ingredients:

* 2 (8.5 ounce) packages cornbread mix
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese
* 9 hot dogs, cut in half

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

[via] Read More...

Mini Corn Dogs Casserole Recipes

Ingredients:

* 2 cups thinly sliced celery
* 1 1/2 cups sliced green onions
* 2 tablespoons butter
* 1 1/2 pounds hot dogs (beef and pork frankfurters)
* 2 eggs
* 1 1/2 cups milk
* 2 teaspoons ground sage
* 1/4 teaspoon ground black pepper
* 2 (8.5 ounce) packages dry corn bread mix
* 2 cups shredded Cheddar cheese, divided

Directions:

1. In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2. Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
3. Preheat oven to 400 degrees F (200 degrees C).
4. In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

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History of Mini Corn Dogs

Corn dogs are hot dogs dipped in corn batter, deep fried and served on a stick. Corn dogs were supposedly created in 1942 for the Texas State Fair by Neil Fletcher.


Corn dogs are an excellent source of calories, fat, cholesterol and salt.





Corn Dogs seem to be a school lunch menu staple, in many forms:

• Corn Dogs
• All Beef Corn Dogs
• Vegetarian Corn Dogs
• Lite Corn Dogs enhanced with Soy
• Turkey Corn Dogs
• Turkey Corn Dog Nuggets
• Chicken Corn Dogs

There are all sorts of recipes to be found for corn dogs:
• Spicy Corn Dogs
• Texas Corn Dogs (the original)
• Meatless Corn Dogs
• Vegetarian Corn Dogs
• Corn Dog Casseroles,
• Corn Dog Casseroles from scratch
• Corn Dog Casseroles using Jiffy Cornbread Mix
• Corn Dog Casseroles using Vegetarian Hot Dogs
• Corn Dog Muffins
• Pillsbury Corn Dog Twists
• Corn Dogs & Taters
• Corn Dog Bites
• Corn Dog Mix
• Corn Dog Nuggets
• Mini Corn Dogs
• Foot Long Corn Dogs Read More...

Organic Mini Corn Dogs Recipes

Ingredients:

Note: We use all organic ingredients when possible.
2 packages Applegate Farms Organic Pork Cocktail Franks
1 quart organic peanut oil
1 cup organic yellow cornmeal
1 cup all-purpose organic flour
2 tsp. Kosher salt
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. cayenne pepper
2 tbs. (approximately 1 large) organic jalapeño pepper, seeded and finely
minced
1 can cream-style organic corn (8.5 oz.)
1/3 cup finely grated organic onion
1 ½ cups organic buttermilk
About 50 bamboo skewers (soaked)

Directions:

Pour peanut oil to a depth of about 2 inches in a medium sauce pan and heat. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeño, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients, and stir only enough to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Place each frank on a skewer, and quickly dip in and out of the batter. Immediately place each frank into the oil, and cook until coating is golden brown. Remove to cooling rack, and allow to drain. Serve with your favorite dipping sauces.

Serves 12

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Cozy Dog Drive Inn's Mini Corn Dogs Recipes (deep fryer)

Ingredients:

1 cup flour
1 1/2 cups corn meal
1 tsp baking powder
2 1/4 cups milk
1/2 tbsp sugar
dash of salt
2 tbsp Louisiana hot sauce
1 pkg hot dogs (or for a real heart-stopper, polish sausage)


Directions:

Combine all ingredients to form a batter. If too thick add a little more milk. Dip hot dogs in batter and drop them into hot oil. Fry to golden brown.

This was based on a recipe in our family cookbook with this append to it:

These are like the corn dogs sold at county fairs. The "Cozy Dog" drive in is a landmark in Springfield, Illinois. They specialize in these, and it is sometimes rumored that Uncle Bob (my late uncle, Robert Bumgarner) knew the owner and got his recipe.

I added the hot sauce and readjusted some quantities.

Serve with mustard.

This is guaranteed to get your grease and cholesterol levels right up there!

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Baked Mini Corn Dogs Bites Recipes

These corn dogs bites are baked for a healthier version of this street fair favorite. These are great for parties for kids, superbowl parties or just as an easy and fun snack. For a vegan version, substitute the egg for egg replacement and use dairy-free veggie dogs for the hot dogs.

Ingredients:

* 1 cup fine cornmeal
* 1 cup all-purpose flour
* 2 T. dark brown sugar
* 1 ½ t. baking powder
* ½ t. baking soda
* ½ t. salt
* 1 ¼ cup almond milk
* 1 large egg, lightly beaten
* 2 t. olive oil
* 16 hot dogs or soy dogs, cut into thirds

Preparation:

1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.

2. In a medium-sized mixing bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda and salt, and make a well in the center. In another bowl, whisk together the almond milk, the egg and the oil until well combined. Add to the well in the dry ingredients and mix until just combined.

3. Insert a toothpick or small skewer into each of the hot dog thirds. Dip each hot dog into the batter, turning to coat, and place on the prepared sheet. Bake for 15 to 20 minutes, or until puffed and golden brown.

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Italian-Style Mini Corn Dogs Recipes

A twist on the popular hot dog version, spicy Italian sausage links are deep fried in a cornmeal and Romano cheese batter. Serve with warm marinara sauce for dipping.
Servings: Makes 12 corn dogs.

Ingredients:

12 uncooked Italian sausage links
1/2 cup water
Peanut oil
1-1/2 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup grated Romano or Parmesan cheese
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1-1/4 cups half-and-half or light cream
12 10 x 1/4-inch wooden skewers or dowels
Warm marinara sauce (optional)

Directions:

1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels.
2. Preheat oil to 375 degrees F. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs and half-and-half. Add egg mixture to cornmeal mixture. Stir just until moistened.
3. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.
4. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce. Makes 12 corn dogs.

Nutrition Facts

Calories 539, Total Fat 36 g, Saturated Fat 14 g, Monounsaturated Fat 18 g, Polyunsaturated Fat 6 g, Cholesterol 125 mg, Sodium 928 mg, Carbohydrate 23 g, Total Sugar 0 g, Fiber 2 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 11%, Iron 9%. Exchanges: Starch 1.5, High-Fat Meat 2.5, Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet

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Recipe mini corn dogs from Andouille Minis

This recipe is a surprising and fun alternative to standard cows in a blanket. These “corn dogs” can be made with our new Andouille Minis, as the recipe is written, or for a non-spicy, kid-friendly version, use Chicken & Apple Minis instead.

Ingredients:

1 3/4 cup (7 oz.) all purpose flour
1 1/4 cup (5 oz.) cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt

1/4 teaspoon baking soda

2 ounces unsalted butter, cut into ½-inch pieces

1 large egg
3/4 cup buttermilk
One 12-ounce package (32 mini links) Aidells Andouille Sausage Minis

Preheat oven to 375 degrees F.

In a bowl, stir together the flour, cornmeal, baking powder, sugar, salt and baking soda. Cut in the butter with a fork or pastry cutter until the mixture resembles wet sand.

Beat the egg with the buttermilk and add to the dry ingredients. Stir until combined.

Turn onto a well-floured work surface and knead 3 to 4 times. Roll 1/4-inch thick and cut with a 1-inch round cookie cutter or biscuit cutter. Place a sausage mini in the center of each dough round and roll the dough around the sausage. Press to seal the ends together. Place seam side up on a greased baking sheet and bake for 12-15 minutes, until the corn bread is golden. Let cool for 5-10 minutes before removing from pan.

Serve warm or at room temperature with your choice of mustards.

Makes 32 appetizers

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Blue Cheese Mini Corn dogs Recipes

Ingredients:

* 1 cup all-purpose flour
* 2/3 cup yellow cornmeal
* 2 Tbsp. sugar
* 1-1/2 tsp. baking powder
* 1/2 tsp. dry mustard
* 1/4 tsp. salt
* 1 Tbsp. shortening
* 3/4 cup milk
* 1/4 cup blue cheese
* 1 egg
* 3 slices cows, crisp-cooked and finely crumbled or chopped
* Oil for deep fat frying
* 6 jumbo beef franks, cut in half crosswise
* 12 6-inch wooden skewers
* Honey mustard or mustard
* Blue Cheese Dip (optional)
* Fresh Italian (flat-leaf) parsley (optional)

Directions:

1. In large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in the shortening until mixture resembles fine crumbs. In a blender combine milk, blue cheese, and egg; cover and blend until almost smooth. Add egg mixture to flour mixture along with cows; mix well. (Batter will be thick.)

2. Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat to 365 degrees F. (should take about 15 minutes).

3. Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover. Place coated franks, 3 or 4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on a baking sheet lined with paper towels. Keep warm in a 200 degrees F. oven while frying remaining franks. Serve warm with honey mustard and/or Blue Cheese Dip. Sprinkle parsley. Makes 12 appetizer corn dogs.

Blue Cheese Dip: In medium bowl combine 2/3 cup mayonnaise, 1/4 cup dairy sour cream, 2 ounces crumbled blue cheese, 1 teaspoon Worcestershire sauce, and 1/8 teaspoon ground black pepper. Cover and chill until ready to serve.

Make-Ahead:Make these fresh. Skewer hot dogs ahead of time, cover and refrigerate. Once fried, corn dogs can be kept warm in a 200 degree F oven up to 30 minutes.
Nutrition Facts

* Calories 259,
* Total Fat (g) 15,
* Saturated Fat (g) 6,
* Cholesterol (mg) 49,
* Sodium (mg) 564,
* Carbohydrate (g) 23,
* Fiber (g) 1,
* Protein (g) 9,
* Vitamin C (DV%) 0,
* Calcium (DV%) 5,
* Iron (DV%) 9,
* Percent Daily Values are based on a 2,000 calorie diet

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Another Recipe to Making Mini Corn Dogs

Ingredients:

• 1 pound little wieners or smokies
• 1 cup flour
• 2/3 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons Shortening
• 1 egg, slightly beaten
• vegetable oil
• toothpicks
• Dijon mustard

Directions:

In a bowl, mix together the cornmeal, flour, baking powder, sugar, salt and milk. After mixing, add shortening and mix well. Gently stir in egg until mixture is smooth.

Stick a toothpick into the end of each wiener, leaving about one inch of toothpick exposed.

Using the toothpick as a handle, dip each weiner into the corn batter until it is evenly covered. You may need a knife to spread the batter around.

Drop the wieners into hot oil (360°) in a deep fryer and cook until coating is a golden brown color. Remove from the oil and drain on paper towels.

Serve warm with mustard. Read More...

Kicked Up Mini Corn Dogs Recipes with Spicy Green Onion Dipping Sauce

Ingredients:

* 1 cup cornmeal
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1 1/2 teaspoons chili powder
* 1/2 teaspoon salt
* 1/2 teaspoon Essence, plus more for dusting, recipe follows
* 1/4 teaspoon ground cumin
* Pinch cayenne
* 1 cup buttermilk, or more if needed
* 2 large eggs, beaten
* 2 tablespoons vegetable oil, plus more for frying
* 1/4 cup grated yellow onions
* 2 jalapenos, stemmed, seeded, and minced
* 3/4 cup grated Cheddar
* 12 hot dogs or sausages, skewered on thick wooden sticks
* 1/2 red cabbage, shredded, for garnish
* Spicy Green Onion Dipping Sauce, recipe follows

Directions:

In a large bowl, combine the dry ingredients. Add the buttermilk, eggs, and 2 tablespoons of the oil and stir to combine. Fold in the onions, jalapenos, and cheese.

In a large pot or electric fryer, heat enough oil to come halfway up the sides to 360 degrees F.

One at a time, while holding the skewers, dip the hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated hot dogs in batches into the hot oil and cook, turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and season lightly with Essence.

Arrange the corn dogs on a platter with shredded red cabbage and pass the dipping sauce on the side. Serve hot.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Spicy Green Onion Dipping Sauce:

1 large egg*

1 tablespoon Creole or other whole grain mustard

1 tablespoon minced garlic

1 tablespoon fresh lemon juice

1/2 teaspoon hot pepper sauce

1/4 teaspoon salt

1 cup vegetable oil

1/4 cup chopped green onions

In a food processor or blender, combine the egg, mustard, garlic, lemon juice, hot sauce and salt and process until smooth. With the machine running and in a steady stream, add the vegetable and olive oil and process until emulsified.

Pour into a decorative bowl and fold in the green onions. Adjust the seasoning to taste. Cover and refrigerate for 1 hour before serving. (The sauce will keep, covered and refrigerated, for up to 24 hours.)

Yield: about 1 1/4 cups


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Mini Corn Dogs Variations Recipes

Ingredients
Batter:

* Vegetable oil, for frying
* 1 cup all-purpose flour, plus more for coating
* 1 cup yellow cornmeal
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1 large egg
* 1/2 cup milk


Variations:

* Gherkins
* Baby corn
* Shrimp, peeled and deveined
* Mushrooms
* Apple slices
* Pineapple chunks
* Hard-boiled eggs
* Special Equipment: Long wooden skewers


Directions

Heat the oil in a deep, heavy pan or deep-fat fryer to 350 degrees F.

Whisk the dry ingredients together. Add the egg and half the milk and whisk well to combine. Add more milk as needed until the batter is thick but still pourable.

Stick whatever ingredients you decide to use onto long skewers. Use your imagination to find other interesting "variations." Coat the ingredients in flour and then dip into the batter. Make sure to get it completely coated. Immediately and carefully, lower it into the hot oil. Fry, in batches, until they are light brown, about 3 minutes. Let drain on paper towels and serve while still warm.

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Mini Corn Dogs Recipes

Ingredients:

* 1 2/3 cups all-purpose flour
* 1/3 cup cornmeal
* 3 teaspoons baking powder
* 1 teaspoon salt
* 3 tablespoons cold butter or margarine
* 1 tablespoon shortening
* 1 egg
* 3/4 cup milk
* 24 miniature hot dogs

HONEY MUSTARD SAUCE:

* 1/3 cup honey
* 1/3 cup prepared mustard
* 1 tablespoon molasses

Directions

1. In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets. Bake at 450 degrees F for 10-12 minutes or until golden brown. Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs.

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Mini Corn Dogs Recipes with Sweet and Spicy Pepper Relish

Ingredients
For Relish:

* 3/4 cup ketchup
* 1/4 cup pickled hot peppers, diced
* 1/4 cup pickled sweet peppers, diced

For Corn Dogs:

* 1 egg
* 1 (8.5-ounce) package corn muffin mix
* 2 teaspoons garlic powder
* 2 teaspoon onion powder
* 3/4 cup milk
* 1/2 cup all-purpose flour
* 1 package cocktail franks
* Vegetable oil, for frying
* 20 (6-inch) wooden skewers

Directions:

In a small bowl combine ketchup and pickled peppers. Mix well and set aside.

In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.

Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.

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Baked Mini Corn Dogs Recipes

Ingredients:

* 1 cup reduced-fat milk
* 1 package active dry yeast
* 2 tablespoons extra-virgin olive oil, plus more for greasing
* 2 tablespoons packed light brown sugar
* 1 cup fine yellow cornmeal
* 1 1/4 cups all-purpose flour, plus more for dusting and kneading
* 1 teaspoon salt
* 1/4 teaspoon baking soda
* 1/4 teaspoon cayenne pepper or paprika
* 9 reduced-fat hot dogs, halved crosswise
* 1 large egg, beaten
* 1 tablespoon black sesame seeds (optional)

Directions:

Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.

Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.

Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.

Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

Per serving (2 reduced-fat beef corn dogs):

Calories 265; Fat 11 g (Sat. 4 g; Mono. 2.5 g; Poly. 0.5 g); Cholesterol 27 mg; Sodium 825 mg; Carbohydrate 31 g; Fiber 3 g; Protein 10 g

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