Mac and Cheese Dogs

 Mac and Cheese Dogs

Okay so there we have it.  You say, she’s completely lost her mind after eating one too many hot dogs and now she went off the deep end. I can hear you all now….saying poor thing. She ran out of recipes and lost her mind. What is this concoction?   Before you go any further with that theory….I am completely sane. I am just daring.  What kid out there did not have a Mom that cut up hot dogs in their Kraft Mac and Cheese?  Come on…admit it.  This is just my “gourmet version” of it.  Try it!  You’ll discover how sane I really am.

Mac and Cheese Dogs 

1 (8 ounce) package elbow macaroni

4 tablespoons butter

4 tablespoons all-purpose flour

1 cup milk

1 cup heavy cream 

½  teaspoon salt 

Pepper to taste 

2 cups sharp cheddar cheese, shredded

8 hot dogs

8 hot dog buns

Preheat oven to 400 degrees.

Cook and drain macaroni according to package directions; set aside. 

In a large saucepan melt butter. Whisk in the flour with the salt and pepper. Allow to cook for about 2 minutes on low heat, stirring constantly. Gradually pour in milk and cream, and bring to boil, continuing to stir constantly. 

Reduce heat and cook on low for about 10 minutes. Add shredded cheddar little by little and simmer until cheese melts. Pour in your macaroni and stir to coat with cheese sauce. Pour entire mixture into buttered baking dish.

Grill the hot dogs or broil them until they are crisp and slightly charred on the outside. Place the grilled hot dog on a bun and top with a generous amount of macaroni and cheese.  For a real treat sprinkle with bacon or fresh crab meat. Oh My Gosh.

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Homemade Corn Dogs

 Homemade Corn Dogs

 

 

 

 

 

 

 

  

 

 

 

 

 

If you’ve never made homemade corn dogs before, I think you’ll be surprised by how easy it is and how much more delicious they are when you make them homemade.  Let’s just say, every time I make them, Randy says he will never eat a hot dog on a bun again.  LOL. The cornbread batter takes less than 5 minutes to mix together, and then you simply  to dip some hot dogs in the batter and fry for a few minutes until golden brown.  What do you get?  You get a light and fluffy coating on a juicy dog. You can thank me later.

 Homemade Corn Dogs

1 pound hot dogs

Wooden skewers or Popsicle sticks

1 package Jiffy corn muffin mix

1/2 cup flour

1 large egg, beaten

¾-1 cup whole milk (or more if needed)

1 teaspoon salt

Canola or Vegetable oil

 

 

 

 

 

 

 

 

 

 

 

 

 

Place a wooden skewer long ways through the middle of each hot dog and set aside.

 

 

 

 

 

 

 

 

 

 

 Dredge each hot dog in some flour before dipping.  Helps make the batter stick better.

In a large bowl, combine the corn muffin mix, flour, egg, milk and salt. Whisk until there are no more lumps in the mixture. 

 

 

 

 

 

 

 

 

Batter should be thick.  If too thick add a little milk.  Pour the batter into a tall glass. Tall enough to fit the hotdog. 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large pot, heat the canola oil over medium-high heat until it reaches 350 degrees.  It will be sizzling. Use a thermometer.

Dip the skewered hot dogs into the batter one at a time. Carefully place the coated hot dogs into the fryer and cook for 3 to 5 minutes, until the coating is golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using tongs, remove the corn dogs to a paper towel-lined plate to drain while the remaining corn dogs cook.

 

 

 

 

 

 

 

 

 

 

 

Serve with your favorite dipping sauce.

Can you freeze homemade corn dogs? Yes, just let them cool completely and store in an airtight bag or container for up to two months.

How to reheat corn dogs: Bake in a 300 degree oven to re-warm, about 15 minutes from a frozen state, or 10 minutes if they’ve been thawed. 

 

 

 

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Mini Corn Dog Muffins

 

 

 

 

 

 

 

 

 

 

 Fun to make, fun to eat and not just for kids.  Although they are fun to make when the kids are around.  These little bite sized muffins make just the right snack !  So good!

 Mini Corn Dog Muffins

 1 package (8.5 oz) JIFFY Corn Muffin Mix

1 egg, slightly beaten

2 Tablespoons melted butter

1/3 cup milk

4 hot dogs, each cut into 6 pieces 

 

 

 

 

 

 

  

 

 

 

 

 

  

 

In a bowl, combine the corn muffin mix, egg, melted butter, and milk. Mix just until it comes together. (If you mix too much, the corn muffins will start to fall apart around the hot dogs when cooked.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Once mixed together, pour into two greased 12 mini muffin tins (this recipe makes 24 mini muffins).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place each hot dog piece into the center of the corn muffin mixture and press down slightly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 400 degrees for 8-12 minutes or until golden brown.  Serve hot with ketchup and mustard.

 

 

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Chocolate Fudge Brownies with Peanut Butter Frosting

 

 

 

 

 

 

 

 

 

 

 

 

They’re moist, fudgy, chewy and chocolatey just like a Brownie should be.  Brownies should be moist and chewy with a slight crisp on top.  I make the perfect simple brownie and then I pipe on some decadent Peanut Butter frosting to make them the best brownie combination in the world.  These are so good, you’ll think you died and went to Heaven.  And don’t forget the ice cream when they first come out of the oven.  OMG.

Chocolate Fudge Brownies with Peanut Butter Frosting

1/2 cup unsalted butter, melted

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup flour

1/4 teaspoon salt

1/2 teaspoon baking powder

 

Preheat oven to 350 degrees. Spray an 8 x 8 inch baking pan with baking spray. Then line it with parchment paper allowing a little overhang on the sides to making lifting easier.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whisk together melted butter, sugar, eggs, and vanilla extract. Whisk in the cocoa powder, flour, salt, and baking powder.  Spread batter evenly into greased baking pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for 25-30 minutes.  Remove from oven and cool for about 20 minutes before slicing.

 

Peanut Butter Frosting

 

5 Tablespoons butter, at room temperature

1 cup creamy Peanut Butter

1 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup heavy cream

Combine the peanut butter and the butter in the bowl.  Using a hand mixer, mix them until well combined. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the powdered sugar, vanilla, and salt and turn the mixer on low speed until they’re incorporated. 

Finally, stream in the heavy cream, and then increase the mixer speed to high, beating until the peanut butter frosting is light and smooth.

 

 

 

 

 

 

 

 

 

 

 

When the brownies are completely cool, cut them into small squares. You will get the cleanest cuts if you chill them before cutting them.

You can either spread the frosting in a thin layer on top of the brownies, or put it into a piping bag fitted with a wide star tip, and pipe individual stars or rosettes on top of each square. 

Enjoy! 

 

 

 

 

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