Mini Corn Dog Muffins

Good Evening Folks. I have to apologize for my lack of posts this summer. I have been super busy, but now that school is starting next week, my house is back on a routine. So... that means regular posts!

This summer has been full of road trips to Manitoulin Island to visit the bf's family and to Thunder Bay to visit my family and attend my cousin Tegin's beautiful wedding! Congrats Tegin and Jeff! Also just been busy with the kids and with work. We did lots of cleaning out junk and decluttering as well. 

Part of this routine I speak of consists of my kids helping with dinner at least one night a week each. We are trying to teach some life skills. So tonight we decided to make mini corn dog muffins. The kids try and get my to buy Pogos and such but I do not like processed foods and rarely buy them. So this recipe made them happy. 

I made the salad and directed one of my kids as he did the rest. Super easy to make!

I saw this recipe a while back on Pinterest. This is the original recipe Mini Corn Dog Muffins.

Mini Corn Dog Muffins
Makes 36

1/2 cup melted butter
1 cup sugar
1 cup buttermilk
2 eggs, slightly beaten
1 cup flour
1 cup cornmeal
1/2 tsp baking soda
1/2 tsp salt
12 regular hot dogs (I prefer Schneider's Red Hots) cut into 3 pieces each

Preheat oven to 375 degrees and spray mini muffin tins with oil.

In a large bowl combine; butter, eggs, sugar and buttermilk. Mix together well.

In a separate bowl combine; flour, cornmeal, baking soda and salt. Whisk to combine.

Add dry mix into the wet and stir until just moist and combined well.

Spoon 1 tbsp of batter into each muffin cup. **I use 1 tbsp ice cream scoop**

place hot dog into the center and bake for 10-12 min until corn bread is golden around the edges.

Can be reheated for a few seconds in the microwave.

Serve with Ketchup and mustard! I have to say these did not last and I am sure if there were more they would all have been eaten as well.

4 Layer Pizza Dip

When I found the Parmesan Bread Sticks on The Slow Roasted Italian Blog, I saw in the photo a delicious looking dip. Well it was a 4 Layer Pizza Dip and I just had to try it with the Bread Sticks.

8 oz Cream Cheese (room temperature)

1/2 cup sour cream

8 oz cheddar cheese or an Italian blend

14.5 oz can diced tomatoes

1/4 tsp garlic powder

1/4 tsp onion powder

1 tbsp Italian seasoning 

1/2 tsp salt 

1/2 tsp pepper

12 slices of pepperoni (cut into quarters)

Additional Options;

bacon - cooked and chopped

olives

the options are endless, add whatever you would like.

Preheat oven to 350 degrees

In a blender combine tomato, garlic, onion, Italian seasoning, salt and pepper. Blend until smooth and set aside.

In a medium bowl combine cream cheese and sour cream until smooth. Spread in the bottom of a small casserole dish .

Pour pizza sauce over evenly.

Top with cheese and then add toppings of choice.

Bake for 20-25 minutes until bubbly. Serve with Parmesan Herb Bread Sticks! Enjoy!!!!

Parmesan Herb Bread Sticks

I was looking around on the Secret Recipe Club website and came across The Slow Roasted Italian blog and had a look around. I found these delicious looking bread sticks and had to make them. The dip in the picture above is Pizza Dip, I will be posting that recipe next.

Parmesan Herb Bread Sticks

1 pkg yeast

1 1/2 cups flour

1 1/2 tsp sugar

1 tsp salt

2/3 cup warm water

3 tbsp veg oil

Topping

2 tbsp Extra Virgin Olive Oil

1 tsp garlic powder

2 tbsp grated Parmigiana 

1/2 tsp crushed red pepper flakes

1 tbsp dried parsley

1 tbsp dried oregano 

Pre heat oven to 425

In a small bowl combine topping ingredients and set aside.

In the bowl of your stand mixer with the dough hook. Add yeast, flour, sugar, salt, water and veg oil. Mix on low speed, once a sticky dough forms, continue for 4-5 minutes till you get a soft dough.

Turn out onto floured flat surface. Rolls dough out to size of cookie sheet. (I have small cookie sheets so I did mine in 2 pans). Spread topping over dough

then using a knife or pizza cutter, cut dough into strips.

Bake for 12-15 minutes until lightly golden around the edges.

Jalapeno Popper Dip

So as some of you may have seen in my Jalapeno Popper Grilled Cheese post, I really like Jalapeno Poppers. On Christmas Eve my extended family get together at my Aunt's house and we all have to bring either an appetizer or a dessert. Usually I bring a dessert but this year I wanted to change it up. 

I thought about making Jalapeno Poppers, but for 30 people that is too much work. So I decided to make a Jalapeno Popper Dip. It was a it and it has been requested for a party I am going to tomorrow. I made some extra and I am eating it as I write this post.

2 pkg light cream cheese
1 tub low fat sour cream 500ml
2 1/2 cups shredded cheese (I like a mix of Cheddar and Monteray Jack)
1/4 cup mayonnaise
4 Jalapeno diced (I use one whole seeds and all and the other 3 seeds removed)
1/2 tsp seasoning salt

Topping

3/4 cup bread crumbs
2 tbsp butter
1/4 cup shredded parmigiana cheese


Combine all ingredients for dip in large bowl or mixer and combine.
Pour into Casserole dish.
Combine ingredients for topping, and sprinkle over dip.

Bake 350 degrees until hot and bubbly about 20-25min.