Baked Mini Corn Dog Snacks

4 Jun

I have to admit something….

…I *love* corn dogs.  Hot dogs, you couldn’t pay me to eat one.  But CORN dogs… drive me wild ; )  However the fact that they are deep fried and usually huge doesn’t do well with trying to eat more healthy.  So that’s why I love this recipe for bite sized, baked mini versions of my favorite fair food!

Adapted from Iowa Girl Eats

1/2 cup applesauce, the sweetened kind
1/2 cup sugar 
2 eggs
1 cup buttermilk
1 cup all purpose flour
1 cup cornmeal
1/2 tsp baking soda
1/2 tsp salt

turkey hot dogs, or tofu hot dogs

Preheat the oven to 350 degrees.

Spray the cups of a mini muffin pan with non stick spray.

Combine the applesauce and sugar in a bowl.

Whisk in the eggs and buttermilk.

In a separate bowl add the baking soda, salt, cornmeal and flour.  Mix together.

Whisk in the dry ingredients into the wet ingredients.

Pour some into the muffin cups to about 3/4 full, then add in a 1″ piece of hot dog and push down in the cup.

Bake for about 10 minutes.

*This recipe makes about 46 mini corn dogs*

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Honey Roasted Granola

23 May

I never thought making granola would be so easy!

quick cooking oats
honey
canola, coconut or olive oil
ground cinnamon 

Preheat the oven to 300 degrees.

Put the oats in a bowl.

Drizzle with a little of the oil and mix to coat.

Add as much honey to coat the oats.  Taste it to see if the oats are sweet enough, if not you can add a little sugar.

Spread the mixture on a baking sheet lined with parchment paper.

Cook for about 15 minutes, then mix and cook another 15 minutes (or until slightly browned).

**When you take it out of the oven the oats will still feel soft and sticky, but when they cool it will harden to a granola texture.

While still soft, sprinkle with the cinnamon.

Let cool.  Then add in your mix-ins (like chopped almonds, dried fruits, seeds, flaxseed, chia seeds, etc…).

Store in an air-tight jar.

Oven Pizza

23 May

No recipe here… just a reminder for me how to make pizza this way because it was SO GOOD.

Preheat the oven to 450 degrees with a pizza stone in it.

Roll out pizza dough into the shape you want your pizza.

When the pizza stone is heated, pull it out and transfer the dough to the stone.  Brush with olive oil if you’d like.

Place the dough and stone back in the oven and wait for about 2-3 minutes.  Pop any bubbles that form with a fork.

Pull out when the dough is half-way cooked. Raise the oven temperature to 500 degrees, and leave the stone in the oven.

Add sauce, cheese and any toppings to the dough.

Place back in the oven on the stone and cook until the cheese has browned.

Oatmeal with Bananas and Chocolate

19 May

1/2 cup quick-cooking oats
1 cup milk (almond milk)
1 banana, mashed
cocoa powder
sugar (optional)
chia seeds (optional)
toppings 

Makes about 2 servings

In a pot, add the mashed banana, the milk, the cocoa, chia seeds,  and the oats.

Cook according to the package directions on the oats, stirring to incorporate the ingredients.  Add sugar to taste (but the banana adds most of the sweetness).

Honey Balsamic Vinaigrette

19 May

From Martha Stewart’s Everyday Food magazine

2 Tbsp balsamic vinegar
1 Tbsp honey or agave
1 Tsp mustard
extra virgin olive oil
salt and pepper

Whisk together all ingredients in a bowl, using as much olive oil as you want to get the desired consistency.  Super easy, yummy, fast and most importantly.. budget-friendly!

Potato and Cheese Pierogi

26 Apr


For the dough:  
3 cups all-purpose flour
3 eggs (I subbed in a flax/water mixture because I was out of eggs and it worked fine)
salt 

Add the flour and salt to a large bowl, mix.

Add the eggs and about 1/2 cup water into a well in the flour.

Mix until you get a stiff dough.

Knead on a floured surface until smooth.

Divide into 1/3rds and roll out to the thickness of a little less than the tip of your finger.

Cut out circles to whatever size you want (I used a plastic cup as the cut-out).

Stuff with a filling of mashed potatoes and cottage cheese (or feta cheese, or ricotta, any kind should work).  Or you can stuff with just sauerkraut, or meat, or whatever.

Close off the ends after wetting them to let them stick together, forming a dumpling.

Cook in salted boiling water until they float.  Then cook a few more minutes before removing.

After this you can sauté them in melted butter with chopped onions if you’d like.

Serve with sour cream, greek yogurt, or whatever you’d like.

These freeze really well; the recipe makes a lot (about 30 pierogi).

Polish-style Beets

26 Apr

beets
cream or sour cream, probably greek yogurt will work too
sugar
salt and pepper

Wash the beets and cook them in boiling water until fork-tender.

Let cool and then peel the skin off.

Using a grated shred the beets into a large bowl (I like to use the larger grater setting).

Meanwhile heat a pan with a little oil or butter.

Cook the shredded beats in the pan, with a little sugar and salt and pepper to taste.

After a few minutes, add a dash or scoopful of of cream/sour cream/yogurt, mix to incorporate, and then serve.