So now that we're all in tip top shape we're bringing you another recipe. This week seems to be a kid friendly meal. It reminds me of one of the best carnival foods known to man. Ah, the fabulous corn dog. It's okie you can say it, we're all friends here and we can admit our love for the corny (<--ha! corny, get it?...No?) food that most people wouldn't be caught dead eating. I think the frank with the crispy outer shell needs a little love. So tonight we're putting them into a casserole because we need to make it more adult friendly. Oh come on if I came up to you and said "Want this corn dog?" you'd probably say "pshaw, no." and then secretly wish you had taken my food offer. Mmmm hmm! So to conceal your love for this yummy food we're bringing you this week's recipe. Here's what you'll need:
Corn Dog Casserole
*Servings: 12
* Prep: 25 min
*Bake: 30 min.
Ingredients
* 2 cups thinly sliced celery
* 2 tablespoons butter
* 1-1/2 cups sliced green onions
* 1-1/2 pounds hot dogs
* 2 eggs
* 1-1/2 cups 2% milk
* 2 teaspoons rubbed sage
* 1/4 teaspoon pepper
* 2 packages (8-1/2 ounces each) corn bread/muffin mix
* 2 cups (8 ounces) shredded sharp cheddar cheese, divided
Directions
* In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside.
* Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
* In a large bowl, whisk the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.
* Bake, uncovered, at 400° for 30 minutes or until golden brown.
Dinah: This was pretty yum! The only thing I didn't care for were the hot dogs (I'm a turkey dog girl at heart). It had a nice light flavor to it and the spices complemented the dish quite nicely.
Tid Bits:
*Hot dogs aren't really my thing and if you're not of lover of hot dogs as well give turkey or veggie dogs a try with this dish.
Ma's Spot: When I found this recipe I thought "Man, this has got to be good!" and I was right. Who doesn't love a good corn dog? Now you can have it and not worry about the stick. Taking a bite of this is like walking down the midway of a state fair. So in the dead of winter enjoy this summertime treat. You can also make different sauces to accompany this dish. Such as sour cream, honey dijon, ranch, mustard, etc... That's how I made mine with a little sour cream on the side. My sister always had mustard with her corn dogs so that's what she chose for her side for this dish tonight. So any way you like it, give this dish a try. You'll like it. Easy to make and easy on the wallet.
Baking Corner: Gingerbread Cookies II
Prep Time: 20 Min
Cook Time: 12 Min
Ready In: 4 Hrs
Servings: 72
Ingredients
* 6 cups all-purpose flour
* 1 tablespoon baking powder
* 1 tablespoon ground ginger
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 1 cup shortening, melted and cooled slightly
* 1 cup molasses
* 1 cup packed brown sugar
* 1/2 cup water
* 1 egg
* 1 teaspoon vanilla extract
Directions
1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Dinah: Gingerbread is one of my absolute fave cookies of all time so whenever there are some made...they don't end up lasting long. ;D. This is the recipe we use for our gingerbread cookies and they turn out swell for us. Very...well...gingerbready, ha!
Ma: What can I say with my long love affair with gingerbread cookies? After eating this recipe my love affair will continue. They are delicious, enjoyable, and fun to make. So grab up a stool for each child you have and have a good time making these with your kids.
That's it gals and fella's. You know the drill, we'll see you back here next week for more food goodness. Have a great week!
Spoons & Spatula's
~Dinah & Ma
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