Working Mom to Homemaker

Embracing The Change

Mini Corn Dog Muffins

Mini-Corn-Dog-Muffins (1)

 

 

Actual Pinterest Link

Ingredients:

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Directions:

  1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
  2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
  3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
  4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.
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September 15, 2013 Posted by | Snacks & Drinks | Leave a comment

SEASONED OYSTER CRACKERS

th (25)

 
Yield: 20+ servings
PREP: 5 minutes

 

1 cup oil
1 teaspoon dill
½ teaspoon garlic
1 pkg ranch salad dressing (original)
2 12oz pkg oyster crackers

 

1. Mix first 4 ingredients together.
2. Pour over the 2 packages of crackers.
3. Mix well and let set for at least one hour.

December 2, 2012 Posted by | Snacks & Drinks | Leave a comment

HAM & CHEESE BREAD

th (24)

 
Yield: 6 sandwiches or 12 appetizers
PREP: 5 minutes
COOK: 14-20 minutes

 

1 pkg (10oz) refrigerated crescent rolls
1 tablespoon Dijon style mustard
4oz thinly sliced deli style ham
1 cup (4oz) shredded cheddar cheese
1 egg, beaten
1 teaspoon sesame seeds
1 teaspoon caraway seeds

 

1. Preheat oven to 375`F. Unroll crescent roll dough on an un-greased baking sheet. Pinch perforated edges together to make 1 solid sheet of dough.
2. Spread mustard on dough. Arrange ham on mustard, then sprinkle with cheddar cheese.
3. Bring long edges up over the filling and pinch ends to seal the center seam. Brush with beaten egg and top with sesame and caraway seeds.
4. Bake until bread is golden brown, 14-20 mins. Remove from oven and cool on a wire rack for 1 min. Cut bread diagonally into 6 sandwiches or 12 appetizers to serve.

December 2, 2012 Posted by | Snacks & Drinks | Leave a comment

FLAKY PIZZA SNACKS

This is one of those recipes that my son likes to help make. I actually took pictures of him making it, and obviously our final product didn’t look as pretty as the picture I found and posted, but they tasted good none the less!

 

th (23)

SAMSUNGSAMSUNG

Yield: 16 servings
PREP: 25 minutes
COOK: 10- 12 minutes

 

1 can (8oz) Pillsbury refrigerated crescent dinner rolls
1/3 cup pizza sauce
¼ cup grated Parmesan cheese
1 cup finely chopped tomato
1/3 cup shredded mozzarella cheese

 

1. Heat oven to 375`F. Spray cookie sheet with cooking spray. Unroll dough into 1 large rectangle; press perforations to seal.
2. Spread pizza sauce evenly over rectangle to within 1 inch of edges. Sprinkle with Parmesan cheese. Starting at short side, roll up rectangle, jelly-roll fasion. With sharp knife, cut into 16 slices. Place cut side down on cookie sheet.
3. Top each slice with 1 tablespoon tomato and about 1 teaspoon mozzarella cheese.
4. Bake 9-11 mins or until edges are golden brown and cheese is melted.

December 2, 2012 Posted by | Snacks & Drinks | Leave a comment

TACO DIP

th (22)

 

 
Yield: 10+ servings
PREP: 15 minutes
COOK: 30 minutes

 

½ jar El Paso Taco sauce
1 pkg El Paso Taco seasoning
1 can El Paso refried beans
1 lb ground beef, browned, drained
V-8 juice
sour cream
grated cheddar cheese

 

1. Mix the first 3 ingredients. If too dry add a little V-8 juice, but make sure it stays somewhat stiff.
2. Add Beef and put in casserole dish.
3. Top with thin layer of sour cream
4. Sprinkle grated cheddar cheese on top
5. Bake at 350`F for 30 mins

December 2, 2012 Posted by | Snacks & Drinks | Leave a comment

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