Homemade Corn Dogs aka Corny Dogs

When I think of corny dogs as my kids call it, I think of the State Fair of Texas. What is a visit to the fair without getting one of their wonderful corn dogs. When it comes to the fair it's all about the rides and games for the kids. Now for me, it is all about that yummy food you can only get that one time of the year. I have to say that some of the food you find at the fair is a bit far fetched for me. Fried Twinkies, Fried Banana Splits, Fried Cake on a Stick Ugh! none of that is for me. I like to stick to the old favorites. Turkey Legs, Sausage on a Stick, Corny Dog's, Funnel Cakes and Fresh Lemonade now those are the bomb.




Homemade Corny Dogs

1 cup milk or buttermilk
2 medium eggs
1/4 cup oil (vegetable)
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
1 to 1-1/2 pounds hot dogs
flour for dusting (about 1/2 cup)
Oil for Frying ( I used Vegetable Oil)
Popsicle sticks, Chop Sticks or Wooden Meat Screwers

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter. Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove Popsicle sticks into the flour coated hot dogs. Set the hot dogs aside. While all of this is going on, it’s a good idea to get the oil heated up. You want the temperature to be about 375°. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs. Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full.

Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot oil. The fat (oil) will bubble up and cook the outside of the batter, making the corn dogs the exact same shape as the ones you buy at the store. Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat (oil). Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently. If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat (oil), and fried until brown. Serve these along side the corn dogs. If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.
This recipe makes about 12 to 14 corn dogs.

Recipe written by: Mommy’s Kitchen

Bobby Deen's Favorite Goulash

Bobby’s Goulash

1 tablespoon Paula Deen’s House Seasoning
3 tablespoon soy sauce
3 bay leaves
2 tablespoon Italian seasoning
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
3 cups water
3 cloves garlic, chopped
2 large onion, chopped
2 lb lean ground beef
1 tablespoon Paula Deen’s Seasoned Salt
2 cup elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

Paula's House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight
container for up to 6 months.



Recipe written by: Mommy’s Kitchen

Courtesy of: Paula Deen Online

Vanilla Dipped Sugar Cookie Hearts

Here is a cute, quick idea for Valentines Day. I thought these cookies turned out so cute that I had to post them. I had some left over vanilla coating and I still needed a goodie or two to give away to teachers and friends. I made sugar cookie cut outs and then dipped them in melted Vanilla Almond Bark. I also tinted some of them pastel pink and then added sprinkles. I would normally use my homemade sugar cookie recipe, but Kroger had Betty Crocker cookie pouches on sale for $2.00. I had two .40/1 coupons so doubled that made each pouch only $1.20 you can beat that. These cookies were so easy to make and look so pretty in a box or heart shaped basket lined with tissue paper. If you need a last minute cookie or gift idea this would be perfect.

Vanilla Dipped Sugar Cookie Hearts

2 - Pouches Betty Crocker Sugar Cookie Mix (prepared)
or use your own homemade sugar cookie recipe
1/2 Block Vanilla Candy Coating
(I used Vanilla Almond Bark)
Valentine Sprinkles of your choice
Icing Paste for color tinting (pink or red)

Prepare sugar cookie mix according to package directions. Use directions for sugar cut outs. Cut cookies using a heart shaped cookie cutter. Place on baking sheet sprayed with cooking spray and bake as directed, let cool completely. Melt the vanilla coating for about 5 minutes using the defrost setting on your microwave. I melt mine in 2 minutes intervals then stir and put back in the microwave until fully melted and creamy. Dip one end of the cookie in candy coating, add sprinkles and place on waxed paper until dry. It is as easy as that.

Recipe yields about 2 1/2 dozen cookies

Recipe written by: Mommy’s Kitchen