My new hours started today, and since I'll be home by 3pm, I figured now was the best time to start getting myself in the kitchen more. And by that I mean cooking - not just popping something into the microwave.
It just so happens that while I had the week off from work, I tried out a couple new recipes. Homemade mac & cheese (don't ask me how it was because I didn't try it - I only eat Kraft - LOL! - And yes, I'm being serious!) and corn dog muffins, which I will be sharing the recipe with you.
These bad boys are super easy & they were delicious. Forget buying corn dogs - these blow them away! Yum! Serve them with pork & beans or some kind of BBQ bean and you've got a quick (and cheap!) meal.
Corn Dog Muffins
1 (8.5oz) package cornbread/muffin mix
1 tablespoon brown sugar
3/4 cup milk
1/2 cup grated or shredded Cheddar cheese
5 hot dogs, cut in half
(Recipe will make 10 muffins)
Preheat over to 400. Lightly grease muffin tins.
Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the egg mixture and cheese into the dry
mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add half of a hot dog to each muffin.
Bake 14 to 18 minutes, or until golden brown.
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