Homemade Corn Dogs

One of my guilty pleasures is

CORN DOGS

There is something about going back to  your childhood days.

yummy crunchy warm

INGREDIENTS

1 1/2 C Yellow Cornmeal

1 1/4 C Flour

1/4 C Sugar

1 Tbs Baking Powder 

1/4 tsp Salt

1 egg, Beaten

1 1/2 C buttermilk or regular milk

1 Tbs Vegetable Oil

1 Tbs Honey

1(10 count) package Hot Dogs

10 wooden skewers of chopsticks 

1 1/2 - 2 quarts Vegetable Oil, for frying

STEP 1

In a medium pot, add the oil, heat to medium/medium-high 

Heat it to 350 degrees F

It takes a little while

(make sure it's hot enough, but not too hot, I found this out the hard way)

STEP 2

In a large bowl, mix together

cornmeal, flour, sugar, baking powder, and salt.

Then mix in beaten egg, milk, oil, and honey.

(Should be a little thicker than pancake batter)

STEP 3

Remove hot dogs from package.

Wipe dry with paper towel so the batter sticks better.

Then insert one skewer into each hot dog.

(about 3/4 of the way through)

STEP 4

Pour some batter into a tall cup.

Holding the skewer dip hotdog into the batter covering it fully.
Slowly remove from the batter.
(I found a medium-slow pace was the best with a little jiggling while pulling it out)

Let a little excess batter drip back into the cup.

STEP 5
Place immediately into the oil and cook for about 2-3 minutes.
Rotating it as it cooks so all sides brown evenly.
You want a deep golden brown.

Taylor helping out :)

STEP 6
Remove from oil and place on paper towels to soak up grease.
Repeat with all hot dogs.

Done!
And it's pretty simple once you get the hang of it.
My first two dogs were not the best, but after that it was good. :)

So Yummy.
I think it tasted better than store bought.

Eggnog Holiday Cookies

I love Eggnog

It reminds me of the Holidays

These are the perfect Holiday Cookie

People who don't like Egg Nog like these.

INGREDIENTS

2 1/4 C Flour

1 tsp Baking Powder

1 tsp Cinnamon

1 1/4 C Sugar

3/4 C Butter, slightly softened

2 Egg Yolks

1 tsp Vanilla

1/2 C Eggnog

ICING

1 1/4 C Powdered Sugar

3 Tbs Eggnot

Ground Nutmeg (for garnish)

STEP 1

Preheat oven to 350* F

In a Medium Bowl whisk together Flour, Baking Powder, Cinnamon, and Nutmeg.

Set Aside. 

STEP 2

In a Large Bowl cream Butter and Sugar together. 

Add Egg Yolks and Vanilla to mixture and beat until Smooth.

Add Eggnog and mix until smooth and creamy.

Slowly add Flour mixture into the eggnog mixture.

Stir until combined.

Chill for about 20 minutes.

STEP 3

Line Baking Sheet and drop spoonfuls of dough onto cookie sheet.

(I used a tbs for each cookie)

Bake for 18-22 minutes or until bottoms are lightly browned.

(mine took closer to 16)

Do not over cook. Remove from pan and cool.

STEP 4

Prepare icing by mixing Powdered Sugar and Egg Nog together.

Add more of either for desired consistency.

STEP 5 

Drizzle icing on cooled cookies and sprinkle with Nutmeg.

Done and oh so Yum!

Peace&Love

From: I Heart Nap Time

Honey-Lime Quinoa Stuffed Sweet Potatoes

I made these last night for Taylor.

Oh my goodness, so good!

We both agreed it had to be saved for later.

Perfect mix of sweet and savory.

Also really really easy.

INGREDIENTS

4 medium Sweet Potatoes.

1 C uncooked Quinoa

1 3/4 C Vegetable Broth

1 tbsp Olive Oil

1 C chopped Yellow Onion

1 Garlic Clove

1 (15 oz) can Black Beans (drained/rinsed)

1 1/2 C Frozen Corn (thawed)

1/2 tsp ground Cumin

1/2 tsp ground Paprika

1/4 tsp ground Coriander

1/8 tsp Cayenne Pepper

3 1/2 tbsp Lime Juice

3 1/2 tbsp Honey

Salt and Pepper

3 tbsp Cilantro, plus some for garnish

1/2 C shredded Monterey Jack cheese

Optional- Sour Cream or Salsa for serving

STEP 1

Preheat oven to 400 degrees. Wash Sweet Potatoes and pierce with fork several times.

Put on a baking sheet and bake until tender ~50 minutes

STEP 2

While Potatoes are cooking.

Mix Quinoa and Broth in a medium sauce pan. Bring to boil.

Once boiling, reduce heat to low and cover.

Simmer 15 minutes, or until fluffy.

STEP 3

In a skillet heat Oil over medium-high heat.

Once hot, add onion and saute until tender, add garlic during last 30 seconds.

Add onion mixture to cooked quinoa, along with Black Beans, Corn, Cumin,

Paprika, Coriander, Cayenne, Lime Juice, Honey, and 3 tbsp chopped Cilantro.

Toss mixture, season with Salt and Pepper to taste.

STEP 4

Cut cooked Potatoes in half and scoop out some of the inside to create a bowl.

Fill Potatoes with Quinoa mixture.

Sprinkle tops with Cheese.

Broil in oven until cheese has melted.

Serve warm.

I had extra Quinoa mixture, so I just put it in the fridge along with what I had scooped out of the sweet potatoes to eat as left-overs. :)

Peace&Love

Recipe From: Cooking Classy

Vanilla Steamer

Cold Night

Warm Drink

Cozy Flavor

Easy to Make

INGREDIENTS

4 C Milk

1/3 C Sugar

1/3 tsp Salt

2 tsp Vanilla

STEP 1

Mix all ingredients in a microwave safe bowl

STEP 2

Microwave for 5 minutes.

DONE! SO EASY!

This is my little rip-off of a Starbucks and a Kneaders or anywhere else Steamer.

Also, a whole lot cheaper.



Recipe From: Laugh With Us

Homemade Fresh Pumpkin Pie

I have never made a pie before.

Especially a pumpkin pie, from scratch.

I thought this was so fun, and pretty easy.

It also tasted delicious, and is perfect for the season!

This Recipe Makes 2, 9-inch Pies

Ingredients

2 2/3 C All-Purpose Flour

1 tsp Salt

1 C Shortening

1/2 C cold Water

2 1/2 - 3 C mashed, cooked Pumpkin (about a 2 lb Pie Pumpkin)

1 can(12 fl. oz.) Evaporated Milk

2 Eggs, beaten

3/4 C packed Brown Sugar

1/2 tsp ground Cinnamon

1/2 tsp ground Ginger

1/2 tsp ground Nutmeg

1/2 tsp Salt

Step 1

 Halve Pumpkin, scoop out seeds and stringy portions. 

Cut Pumpkin into chunks.

In saucepan boil about 1 inch of water. Add pumpkin.

Reduce heat and simmer for about 30 minutes or until tender.

Drain, cool and remove the peel.

Mash with a potato masher.

Step 2

While Pumpkin is cooking

Preheat oven to 400 degrees

Prepare Pie crust by mixing together Flour and Salt.

Cut Shortening into flour, add 1 tablespoon of water to mixture

at a time.

Mix dough until dough is moist enough to hold together.

Step 3

Shape dough into a ball with lightly floured hands.

On a floured board roll half of the dough out to about 1/8 inch thick.

With a sharp knife, cut dough about 1 1/2 inch larger 

than the upside down pie pan.

Transfer crust into pie tin. 

(I flipped the board and pie tin over upright so it fell in)

Repeat with rest of dough.

Step 4

To make the pie filling

In a large bowl beat Pumpkin with Evaporated Milk, Eggs, Brown Sugar,

Cinnamon, Ginger, Nutmeg and Salt on medium speed.

Mix well. Pour into prepared crusts.

Step 5

Bake 40 minutes or when a knife is inserted 1 inch from the edge,

it comes out clean.

Enjoy!! It's so yummy! Especially Topped with some Homemade Whipped Cream

Recipe from: All Recipes

Indian Butter Chicken

I don't even want to know how many calories is in this.

All I know, is that it is DELICIOUS!

I had been craving indian food for months,

and this was the perfect fix. 

Ingredients:

1 Cup Butter

1 Onion, minced

1 Tbs Garlic, minced

1(15 oz) can Tomato Sauce

3 Cups Heavy Cream

2 tsp Salt

1 tsp Cayenne Pepper

1 tsp Garam Masala

1 1/2 lbs bonless, skinless chicken breast, cut into bite-sized chunks

2 tbs Vegetable Oil

2 tbs Tandoori Masala

Step 1:

Preheat oven to 375 degrees

Melt a few tablespoons of butter in a skillet, over medium heat.

Stir in Onion and Garlic. 

Cook slowly until onion caramelizes to dark brown.(about 15 min.)

Step 2:

Meanwhile melt remaining butter in a saucepan over med-high heat

along with: Tomato Sauce, Heavy Cream, Salt, Cayenne Pepper, and Garam Masala.

Bring to simmer, reduce to med-low heat.

Cover, and simmer for 30 minutes, stirring occasionally.

When done stir in Carmelized Onions.

Step 3:

While sauce is simmering, toss cubed Chicken Breast with Vegetable Oil,

then season with Tandoori Masala. 

Spread onto a baking sheet. 

Bake in pre-heated oven until no longer pink in center.(about 12 minutes)

Step 4:

Once chicken is done, add the chicken to the sauce.

Simmer for about 5 minutes before serving.

Done!

I served it with White Rice and Naan Bread.

Taylor and I loved it.

Mini Cinnamon Rolls

I love Cinnamon Rolls

I never make them because it takes too long.

These are super EASY and DELICIOUS

New Favorite Breakfast Recipe

INGREDIENTS

1- 8oz tube Crescent Roll Dough

2 tablespoons Butter

Cinnamon

Brown Sugar

STEP 1

Preheat Oven according to Crescent Roll Dough Package Directions.

Layout half the dough(4 triangles) and pinch all the seams together.

Flip and pinch the other side.

STEP 2

Use a rolling pin to smooth seams and roll into a square, about 1/4'' thick.

(I didn't roll mine out very much)

STEP 3

Melt and Brush half of the Butter.

Sprinkle with as much Cinnamon and Brown Sugar as you want.

Roll into a log, and cut into 6-8 pieces.

Repeat with rest of Crescents.

STEP 4

Place Mini Cinnamon Rolls into a non-stick sprayed mini muffin tin.

Bake according to Package Directions.

STEP 5

While baking Make your Maple Icing.

Maple Icing INGREDIENTS

1 teaspoon Maple Syrup

1 tablespoon Skim Milk

3/4 cup Powdered Sugar

DIRECTIONS

Whisk together Maple Syrup and Milk in a bowl.

Add in Powdered Sugar until desired consistency.

Drizzle over Warm Cinnamon Rolls

Oh my goodness, to die for.

Peace&Love

Recipe From: Iowa Girl Eats