Corn Dog Muffins

I'm not gonna lie... this is not my recipe! Thank you, RecipeGirl for such an easy weeknight gem!

Best thing is that you can sub your favorite mix and hot dogs into the recipe. Sub in egg beaters for a lower cholesterol version! So delicious and easy, not to mention a kiddo favorite!

9 Turkey Hot Dogs
2 boxes 8oz Jiffy corn muffin mix
2 Large Eggs
2 Tbsp Brown Sugar
1 1/2 Cups Milk
1 Cup Shredded Cheese

Preheat oven to 400 degrees.

Spray muffin pans with nonstick spray or line with paper cups.

In one bowl combine corn muffin mix and brown sugar. In a separate bowl mix eggs and milk with a whisk. Pour liquids into mix and blend well.

Chop hot dogs into quarters. Add cheese and hot dogs to mix. Use a ladle and fill muffin tin with mixture.

Bake 12-15 minutes or until golden brown.

Serve with chips and fruit. Make sure to offer ketchup, mustard, and any other favorite corn dog dipping sauces.

Refrigerate leftovers!

Enjoy this quick dinner that can be made - start to finish - in about 20 minutes. :)


Fun Fall Favorite

Dogs in a blanket and tater tots.

Dude. Do I even need to write more?

Go ahead, be a kid again!

Dogs in a Blanket
(Makes 4)
1 can refrigerator crescent rolls
4 hot dogs (your choice! Tofu, turkey, beef, pork, whatever)

Follow baking directions on can. For a perfect wrap and roll, look for the seam that opens the rolls out into a flat rectangle. There will also be one that separates the whole thing into two halves, top and bottom. Do not separate into triangles, rather, press seams together with fingers to then have 4 rectangles. Wrap each hot-dog burrito style in a crescent roll dough rectangle. Put seam side down in a cookie sheet lined with parchment.  Fill other 3/4 of sheet with tater tots and bake all together. (Split the temperature difference if there is one between your roll and tots directions.) Cook the dogs in a blanket until golden brown. Tots might need to stay in the oven a bit longer.

Serve with a side of fresh fruit and some milk for a complete meal!

Don't forget ketchup and mustard to dip in. This is a great dinner for kids of all ages!

Ps - reheats well the next day!


Lucky Three: Banana Pudding Dessert "Lasagna"

But wait... there's more!
I can't post two delicious entree recipes without sharing our favorite dessert the last couple nights.  A fabulous, sweet "lasagna" dessert with all sweet ingredients.  Most items are kept on hand in my kitchen, and may be in yours as well, so this recipe truly is a quick and delicious way to round out savory meals. Feel free to substitute any ingredients with lower fat/calorie versions to reduce the overall calorie count.  Also - don't be fancy.  Unless you plan to eat this all right away (which is definitely easy to do) go ahead and make in a container that you can pop a lid on in your fridge once it has set.

Banana Pudding Dessert "Lasagna"

1 sleeve graham crackers, broken at perforations
2 medium bananas, sliced in discs
1 packet banana cream pudding mix
2 scant cups cold 2% milk

In a 1 quart dish, make 3 layers of graham crackers and bananas (similar to layering a lasagna).  In another bowl, whisk together 2 scant (not quite full) cups of cold 2% milk and the package of pudding mix.  Immediately pour liquidy pudding mixture over your lasagna layers, trying to distribute it evenly. Place uncovered in the fridge for about 1 hour.  Grahams should soften when it is ready.  Slice like a lasagna and serve with a quick spray of whipped cream on top.  Closest thing to a banana cream pie without all the work!


PS - Other pudding flavors could work! I'd favor vanilla, but I'm sure chocolate would be delicious as well.  If you don't have a peanut allergy, sprinkle with crushed peanuts when serving for a flavor reminiscent of a banana split!

Crockpot Beef Stroganoff

You get a twofer today! No blog posts for many moons, then suddenly... twice in one day! Why? Because my awesome, easy-to-prepare dinner has given me extra relaxation time in my evening!

So simply delicious and creamy; make this during a bit of cool weather for warmth inside and out. This takes literally 5 minutes of prep (if you already have meat cubed and onions diced), so plan ahead and simply throw all in the crock just before you walk out the door for the day.

Gleaned from www.skinnytaste.com with a few revisions to make it simpler and adaptable to crockpot cooking!

Crockpot Beef Stroganoff

1/2 lb beef steak (round tip fine), trimmed and cubed
1 can condensed tomato soup
1 Tbsp Worcestershire sauce
2 tsp granulated garlic
Salt & Pepper
1/2 c. diced onion
8 oz can sliced mushrooms, drained
1 C. water
1 bay leaf
1 cup light sour cream

In a small crockpot, combine meat, soup, seasonings, onion, bay leaf, and water.  Cook on low for 8-9 hours. Turn off crockpot. Add mushrooms and light sour cream. Serve immediately over cooked egg noodles :)

Delicious with a tall glass of sweet iced tea!

Ham n Beans

I haven't blogged in a while due to obtaining a fabulous new job that keeps me away from a computer. Even now I am using Blogger on my Android during a short break I have. Sorry! But I will be back now with some new fall recipes!

My fiance's grandparents gave us a few items from the grocery store to help out with our recent, particularly trying, financial gap (due to new job).  We received some spaghetti squash, a ham steak, and a few snack items. I never usually buy the first two items, but need to use them to feed my family in this important time of need. So, I got creative!

Here's my ham n beans quick recipe!

1 ham stake, cubed
1 large can pinto beans, drained
1 can mild rotel
1/2 cup diced onion
1/4 cup diced red bell pepper
1 Tbsp minced garlic
Olive oil
1/2 Tbsp chili powder
1 1/2 tsp cumin
Salt & pepper

Sautee onions, garlic, and peppers in bottom of a large pot until tender. Add remaining ingredients and cover. Cook on low until a nice gravy forms and beans are very soft. Serve over brown rice.

Has a bit of a kick, but buttered bread and fruit on the side make it more bearable.