Tag Archives: southern

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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Mom’s Chili

10 Jul

I don’t eat meat often but when I do, it has to be good.  And this is gooood.

My mom would make this chili when I was younger.  Back then I hated vegetables, and would always pick out the green peppers.  One time she made it without the peppers, and it just wasn’t the same.  That was the beginning of my appreciation for vegetables as a kid.

This recipe is a modification of my mom’s recipe, in that I added corn and extra chili powder.

Mom's Chili

**Makes 4-5 servings**

1/2 lb lean ground beef or turkey
24 oz jar of tomato sauce (any flavor… I like the Barilla sweet pepper tomato sauce)
1/2 of an onion, chopped
1/2 green pepper, chopped
1/2 cup frozen corn kernels
1 can dark red kidney beans, rinsed and drained
1large clove of garlic, minced
2 Tbsp chili powder, plus another 2 Tbsp
1 Tbsp smoked paprika
1 Tbsp jalapeno powder (or cayenne)
1 Tbsp cumin
1 Tbsp salt

For garnish:  sour cream, chopped onion, cheese

In a pan, saute the onion and pepper until translucent (about 2 minutes).

Remove and transfer to the crock pot.

In the same pan, cook the meat until browned.  Liberally apply 2 Tbsp chili powder, salt, and jalapeno or cayenne powder.

Transfer (using a slotted spoon) to the crock pot.

Add in the corn kernels and minced garlic.

Add in the remaining 2 Tbsp chili powder, 1 Tbsp cumin and 1 Tbsp smoked paprika.

Stir together all ingredients.

Add in the tomato sauce and stir thoroughly again.

Cook in the crock pot on low for 4-6 hours, or on high for 2-3.

(Practically) Fat-free Corn muffins

3 Jul

Corn muffins

I need to stop taking these pictures at night, they look terrible.  But these taste oh so delicious.

Ingredients:

olive oil for cupcake pan
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
4 tablespoons sugar (or 3 tablespoons honey or agave)
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 tsp tumeric (for color)
1 large egg

1  cup (8 oz.) fat-free sour cream (or greek yogurt)
1/2 of a 16oz. package of frozen corn, at room temperature

Preheat oven to 425 degrees. Oil 12 cupcake cups and set aside.

In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, tumeric and baking soda.

In another bowl, whisk together the egg, sour cream and corn.

Mix the wet ingredients in with the  flour mixture (but don’t overmix).

Dividing evenly, spoon batter into prepared cupcake pan. Bake 10 to 15 minutes.

Serve, or cool completely and store for up to 2 days.  Yum!

**You can also make corn puddings (softer corn muffins) with this recipe; just use 1 1/2 cups of sour cream instead of 1 cup**