I Didn't Love Them As A Kid

When I was growing up I did not enjoy some "kid friendly" foods other children my age craved. For example, I was not a fan of tacos or corn dogs. How did this occur? Well, my dad was a meat and potatoes kind of guy, and some of those "fun" foods weren't ones my mom made. But she also raised me right, and every time I was at a friend's house for supper and it was taco night, I ate with a smile and didn't utter a word! 

It wasn't until I was a teenager I learned to enjoy Mexican food and Chinese food, and they quickly became favorites. Ironically, my dad loves Mexican food now too! Once he got a taste for it, he couldn't get enough, and he would be happy to see tacos on his supper table these days. 

I was actually an adult before I tasted a corn dog I truly enjoyed. It was at a local street fair and Alex wanted one, so we shared. Oh my gosh! I ended up getting another one. I had to know why this one tasted different from any other I had every tried. Have you guessed it yet? Honey. The extra bite of sweetness put the flavor over the top for me and since that day, I have loved them as much as my kids, as long as they contain that magic ingredient. 

Imagine my delight when I found boxed, frozen corn dogs at Aldi that declared right on the box "made with honey in the batter!" They have become a staple in our house, so when I saw this new internet craze, I knew they would be perfect for this brilliant idea.

Take frozen corn dogs, take the stick out, add some chili, cheese and onions and ta-da...Chili Cheese Corn Dogs! How genius! 

Looking for a simple supper this week that the kids will love? Done! Trying to plan the menu for your Super Bowl party in a few weeks? Done! 

I wasn't a picky eater as a kid, Lord knows mom wouldn't have allowed that; but how funny is it the few things I didn't enjoy were ones other kids begged for? Thank goodness I grew to love them all so my kids could too! 

  

Chili Cheese Corn Dogs

2 (6 count) boxes frozen corn dogs

2 (15 oz.) cans chili without beans

2 cups shredded sharp cheddar cheese

1 medium white onion, diced

1/4 cup yellow mustard

Preheat oven to 375. Bake corn dogs for 13-15 minutes, or according to package directions. While corn dogs bake, warm chili on stove top. Once corn dogs are cooked through, carefully remove stick. Using a sharp knife, cut down the center of each corn dog. Squeeze or spoon a small amount of mustard into each. Spoon chili into each. Top with shredded cheese. Bake for 10 minutes more until cheese is melted. Top with diced onion.

 

Welcome Fall

Yep, it happened. Autumn arrived. Officially. Summer. Is. Over. Excuse me while I go cry into my pumpkin spice latte.

Seriously though, I've said it before, and I will again. I don't hate fall. Sure, the rain gets annoying, and the drop in temps are not something I enjoy, but there are still warm sunny days and fun to be had. But to me, I know what comes after fall, and that is something I dread...so it becomes like a gateway of sadness. 

Two of the things I actually enjoy about this time of year came together in today's recipe. My Crock Pot and Game Day! Sure, I use my slow cooker year round, but not near as much as I do starting now all the way through winter. And September brought with it our family's favorite sport to watch...football! We love it all. High School (Go Cadets!) College (Go Irish) and NFL (Go Steelers) Just don't mention those choices to my husband or oldest son because we are a house divided on a couple of them! 

When we want to sit around and watch the game, I almost always plan to have a Crock Pot meal that day. Heck, I also plan those types when we are out enjoying a fun fall activity too. What's better than coming home after visiting a pumpkin patch or picking apples and having the smell of something warm and yummy fill the house? Plus, if you love to tailgate, this would travel beautifully to the stadium parking lot too!

So with this dish, I went a little retro. Called up on my inner child. It wasn't that hard because the 2 year old LOVES beans and weenies! Why not make a big batch for all of us to scarf on while yelling at the refs? Oh, and if you're not a pigskin family like us, it happens to make a terrific weeknight meal too!

Crock Pot Beans & Weenies

4 (15 oz.) cans pork n beans, extra liquid on top drained

1 lb. hot dogs, sliced

2 TBS butter

1/2 c. ketchup

1/2 c. barbecue sauce

2 TBS yellow mustard

1 TBS dried minced onion

1/4 tsp. garlic powder

1/4 c. brown sugar

Salt and Pepper to taste 

Diced onion

In a medium skillet melt butter over medium high heat. Saute hot dogs in butter until browned on all sides, about 5-7 minutes. Add to Crock Pot. Add pork n beans. Stir well. In a medium bowl combine ketchup, barbecue sauce, mustard, brown sugar, and seasonings. Pour over hot dog mixture. Stir to combine. Cook on LOW 3-4 hours. Garnish with diced onion, if desired. 

Inspired by South Your Mouth


Shared at Weekend Potluck 
Shared at Meal Plan Monday

Bubbles For Supper

Yuck, right? Ha Ha. Well, I'm not talking about the soapy ones. Thank goodness! But have you seen the big trend for "bubble up" casseroles all over the blogosphere? The concept is quite simple. You use canned biscuits to top a dish of goodness, and the whole thing "bubbles up" while it cooks.

I've been wanting to try this concept for a while now, but I wanted just the right recipe to be our first. I had a few ideas on what I wanted to do, and then my little man became my inspiration. He informed me he was hungry for my Chili Dog Casserole, and that's when it hit me. I could take the same flavors, tweak them a bit, and have our first bubble up experience.

With it being our first week of school, I wanted to give Monkey a fun, yummy "last night of summer vacation" supper that he would gobble down...and this did not disappoint!

If your little ones (or big ones too) enjoy chili dogs, and even better, cheesy chili dogs, they are going to flip for this as much as we did! All the same flavors, in an easy to make, quick, weeknight meal! Add a salad or some fresh fruit on the side and dinner is done!

I'm starting to think about all the different bubble up creations there are yet to be made! I guess I'm on a mission now! 

Cheesy Chili Dog Bubble Up Bake

1 (8 ct.) can refrigerated jumbo biscuits

2 TBS butter, melted

1 tsp. onion powder

1 tsp. dried parsley

8 hot dogs, cut into 1/4ths

2 (15 oz.) cans chili with beans

1 small white onion, finely chopped

2 c. finely shredded cheddar cheese

Preheat oven to 375. Spray a 9 x 13 baking dish with nonstick spray. Pour chili into bottom of dish. Place hot dogs in chili. Stir gently. Sprinkle with onion and top with cheese. In a medium bowl combine melted butter, onion powder and parsley. Cut each biscuit into 4 pieces. Dip each piece into butter mixture, coating thoroughly. Top casserole with biscuits, leaving a little space between each piece. Bake for 25 minutes until browned. *NOTE* The chopped onion is not going to be cooked all the way. It will still be crisp. We like this because we also have fresh diced onion on our chili dogs.

 

Shared at Weekend Potluck


Recipe inspired by Pillsbury

State Fair Casserole

With the long, cold, snowy days of winter still torturing us (I'm sorry, but after over 50 inches of snow since the beginning of the year, 11 snow days off school, days of -40 wind chills, cars not starting, cars getting stuck, shoveling and shoveling again...that is how I feel...tortured!) one of the only ways I can find to comfort myself is day dreaming about warm summer days gone bye, or the ones still yet to come...I hope...if this torturous winter ever ends.

So when my son looked at me a couple weeks ago and declared "Mommy, I'm hungry for corn dogs." I couldn't blame him. They are one of our favorite summer time treats because we enjoy them at some of our favorite festivals and fairs through the season. With all the yummy treats that await us at every "junk food alley" we visit, 9 times out of 10 one of us will always choose a corn dog at some point. And for him, it's usually five minutes after we hit the gates of our own Indiana State Fair.

See, we leave our house around mid-morning, so we know after the two hour drive, we will be arriving around lunch time. Now usually, it's very hot on the day we go (After all, it's mid-August, and no matter what day we choose, it always seems to be the hottest of the week!) and Mr. Everyday and I aren't really in the mood to eat when we first get there; but not little man. He wants something. Anything. But he too doesn't want anything too heavy or filling...not when the huge midway and all those fun, twisty turny, upside down, speed filled, rides await him. So many times he will simply want a corn dog, something to drink and he is good for a while.

Well, what does a mommy do when it's the middle of January and her favorite boy says he is hungry for a corn dog? Sure, she could go to all the trouble sticking, dipping and frying them. Or...she could take all the same flavors and turn them into a tasty, time friendly, simple casserole the whole family can enjoy, any night of the week!

If you have corn dog lovers in your house, rather they be young or old, I promise they will flip for this! And you're gonna love the fact it can be on the table in about 45 minutes! So, if you have some winter blues too, and want to dream about all the fun summer will bring, when it finally gets here, this would be a great supper tonight!

Corn Dog Casserole Adapted from Taste of Home

2 (12 oz.) packs hot dogs, cut into 1/2" slices

2 (8.5 oz.) boxes corn muffin mix

1 1/2 c. milk

2 eggs

1 TBS mustard

1 medium onion, finely chopped

2 c. shredded cheddar cheese

1 TBS butter

Salt and Pepper to taste

Preheat oven to 400. In a medium skillet, melt butter over medium heat. Add onions and saute' until tender and golden, about 5 minutes. Add salt, pepper and hot dogs. Continue cooking until hot dogs are slightly crisp around edges, stirring often, 5 additional minutes. Stir in mustard and reduce heat to low. In a large bowl combine eggs and milk. Whisk until well combined. Add both packages of corn muffin mix. Whisk well. Will still have small lumps. Add 1 c. cheese. Stir well. Add hot dog mixture. Stir to combine. Pour into a greased 9x13 baking dish. Top with remaining cheese. Bake uncovered for 30 minutes or until toothpick comes out clean. Serve with ketchup on side.

Shared on The Country Cook

 

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee. 

The Only Way I Can

When our cousin was home from college for holiday break, he and I got into a very lengthily discussion about the difference between Coney Dogs and Chili Dogs. And like many subjects, we discovered this was yet something else we definitely agreed on. There is a huge difference between the two, and the terminology is not interchangeable.

I've already told you how much our family loves Coney Dogs. So much so that I had to recreate a recipe at home to match the local diner that serves them. And I'm not even going to try to lie, I think we absolutely prefer the coney style over the typical chili dog any day of the week. In fact for me, I can honestly say I'm not a fan of a "regular" chili dog whatsoever, and actually didn't eat the coney ones here in town for years because I thought they were the same until Mr. Everyday convinced me to try them; and I was instantly hooked.

For those of you who don't know, coney sauce has no beans, and the meat is broken up into a finer consistency. And the sauce itself is thinner than a chili sauce, a little more watery if you will. And these were the differences our cousin and I were talking about; and airing our frustration when a menu reads "Coney Dog" when indeed it's a chili dog. Or when people say "They are the same thing." Uh, no they are not!

But this recipe, which was given to me a few years back, is the only way I can eat an actual chili dog. And it would not taste the same using my coney sauce, so I guess the chili does have it's place. I enjoy this casserole because it's a kid friendly meal that can be done in no time after a busy day. I love to top it the same way we do our coney dogs, or a hot bowl of chili~ with a little freshly chopped white onion. The burst of crunch and flavor really rounds out the dish.

If you are a chili dog fan, you too will appreciate this meal. And if you are like us, and enjoy it's cousin, the coney, go ahead and give it a chance. I truly think you won't regret it!

Chili Dog Casserole

2 (15 oz.) cans chili with beans

6 hot dogs

6 corn tortillas, small size

Shredded Cheddar Cheese

1 small white onion, finely chopped

Preheat oven to 425. Pour both cans of chili into 9x11 baking dish. Lay each hot dog in a tortilla, roll and place on chili seam side down. Sprinkle with cheddar cheese to desired amount. (I probably used about 3/4 c.) Cover with foil and bake for 25 minutes until hot dogs are cooked and everything is heated through. Remove foil, garnish with onions and serve.

Shared on Mandy's Recipe Box Jan. 29, 2013
Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Casseroles at Very Good Recipes

The Mall Brought Home

Young or old, most of us can't spend very long in our local shopping mall without the enticing smell of a hot pretzel taking over our senses. Then we find ourselves standing in line, our stomachs growling and just a little drool at the corners of our mouth. Come on. Don't deny it. I know it's not just me. Plus now our Walmart also has a pretzel shop inside, so now I'm not even safe there! So when I saw this recipe on Pinterest I knew immediately I had to have them and fast! But this is a 2 for 1 special, because not only did I get a delicious treat, I also learned something. I had no idea that something as simple as baking soda could change every day refrigerated bread stick dough into a very close mock of pretzel dough. Yep, that's right. Something so simple that is sitting in your pantry right now is the secret ingredient in these that will make you look like a genius to your family! These are the perfect simple supper, after school snack, or kiddie party pleaser. And to make them even more special, I'm sharing an easy dipping sauce that is just spicy enough for a little kick to your tongue. Serve it warm, cool it down, either way it is the perfect dipper for these delicious dogs. I'm so happy I can make these at home whenever we want. Maybe now I can shop in peace without any distractions. Plus no money buying pretzels means more money to buy handbags!

Pretzel Dogs with Spicy Ketchup From Examiner.com

1 can (12ct) refrigerated bread stick dough

1 (8ct) package hot dogs

3 TBS baking soda

Sea Salt

1 (28oz) can tomato puree

1 TBS tomato paste

1 TBS onion powder

1/8 tsp garlic powder

1/2 c. brown sugar

1/4 c. cider vinegar

1/2 tsp ground mustard

1/4 tsp ground allspice

1/8 tsp ground cloves

1 tsp salt

2 tsp red pepper flakes

In a medium sauce pan, combine tomato puree, tomato paste, vinegar, brown sugar, onion powder, garlic powder,  mustard, allspice, cloves, salt and red pepper flakes. Bring to a boil over medium heat. Stir. Cover and reduce heat to low, cook 20 minutes until slightly thickened, stirring occasionally. Allow to cool slightly before serving.

Preheat oven to 400. Spray a baking sheet with nonstick spray. Bring a large pot of water to boil. Once boiling, add hot dogs and boil for 3 minutes. While cooking open and separate bread sticks. (You will have 4 extra- just twist and place on baking sheet to make bread sticks.) Once hot dogs are cooked, allow to cool enough to handle. Carefully ladle out 1 cup of boiling water into a bowl big enough to fit hot dogs. Add baking soda and stir until dissolved.  Wrap each hot dog with one bread stick, twisting it around. Leave a 1 inch space at each end. When hot dogs are wrapped, carefully dip each into water mixture being sure to cover. Place on baking sheet and sprinkle with sea salt. Bake for 10 minutes, checking after 5. Bake until browned on top, but watch carefully because can easily burn. Serve with spicy ketchup on side.

Shared on The Country Cook Sept. 7, 2012

Shared on Make Ahead Meals Sept. 10, 2012
Shared on Mandy's Recipe Box Sept. 11, 2012
Shared on Lady Behind The Curtain Sept. 12, 2012
Shared on Miz Helen's Country Cottage Sept. 13, 2012

Kids at Very Good Recipes

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First Day Supper

Every year when Monkey heads back to school I try to find something extra special for that evening's supper made with just him in mind. That can be a one of his all time favorites or something new I know he will love. This year, after his first day of 2nd grade, the latter was what I chose because I had been saving a recipe to try since my blogger friend Melissa, from Served Up With Love, had shared them at my Church Supper a few weeks back.

Monkey loves Corn Dogs, but I'm not going to lie to you, they intimidate me! It's not that I don't think I could make them correctly, it is because most of the ones Monkey has eaten in his lifetime have come from fairs; and let's be honest, there is no better corn dog on earth than one at a county fair or street festival.So I just don't think any I make at home will live up to his standards!

Exhibit A. Enjoying a fresh corn dog at Berne Swiss Days in July

However, when I saw these I knew they would be a great substitution and way to enjoy the same flavors in a different form. This way he couldn't compare because these are muffins! Not to mention I knew he would be excited to have something so fun for supper after a tiring first day of school. After all, we can all relate how hard that first day back after a vacation is! If you have corn dog lovers in your house, or are planning a kiddie party soon, be sure to remember these! The only thing better than eating something from a stick is eating something made with love from Mommy!

First Day of 2nd Grade

Corn Dog Muffins
2 boxes corn muffin mix
2 eggs
2/3 c. milk (Check your box to see egg and milk amounts)
6 hot dogs, sliced
Cooking spray

Prepare muffin mix according to box directions. Add hot dogs and stir to combine. Spray muffin tins w/ cooking spray. Fill each space half way with the muffin mixture. Bake according to box directions. Serve with ketchup and mustard for dipping.

Makes 12-14 muffins

Shared on The Country Cook Aug. 31, 2012
Shared on Mandy's Recipe Box Sept. 4, 2012

Kids at Very Good Recipes
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