Corndog casserole tastes just as delicious as a corndog! Chloe, who is 4 years old said “I like this kind of dinner mom!”.
1 Package Hot Dogs, cut up however you prefer
2 (8.5 oz) Boxes Cornbread Mix (Jiffy brand)
2 Cups Shredded Cheddar Cheese
2/3 Cup Milk
Preheat oven to 350°F
Heat a skillet over medium/high heat and saute the hot dogs until lightly browned.
Whisk together cornbread mix, milk and eggs in a large bowl. Stir in cheese and hot dogs.
Pour into a lightly greased casserole dish. Bake until golden brown, about 20-25 minutes.
Note: Cut the hot dogs into small pieces if feeding to young children.
Yield: About 6 Servings
-Recipe from The View From 510–
There are so many different forms of enchiladas and they are all so amazing. Skillet Enchiladas are really like a lazy cook’s enchiladas. No rolling up of tortillas is involved in this recipe. You could make this dish even easier by using tortilla chips instead of tortillas. Either way it will be an easy and delicious dinner.
1 Tablespoon Extra Virgin Olive Oil
12 Flour Tortillas (8 inch size)
1 Onion, diced
1 1/2 lbs Ground Beef
Salt & Pepper
28 oz Can Enchilada Sauce
3.8 oz Can Sliced Olives, drained
1-2 Cups Cheddar Cheese, shredded
Sour Cream, for topping
Cut tortillas into bite size pieces.
Heat oil in a large skillet over medium/high heat. Add tortillas and cook until they are lightly toasted. Reserve on a plate.
Brown onions and beef in the same skillet over medium/high heat. Add enchilada sauce and olives and bring to a bubble.
Stir in reserved toasted tortillas. Remove from heat.
Top with shredded cheese and serve with sour cream.
Yield: 6 Servings
-Recipe adapted from No. 2 Pencil–
This is a recipe I have made a few times. It’s super simple and quick to make. The chili is thick so the buns don’t get soggy and the cheese is melted in the broiler to make it extra delicious.
8 Hot Dogs
8 Hot Dog Buns
2 Cups Cheddar Cheese, shredded
1 lb Ground Beef
Salt & Pepper
2 teaspoons Worcestershire Sauce
1 Small Onion, chopped
2 Cloves Garlic, minced
1 Tablespoon Chili Powder
8 oz Can Tomato Sauce
1 Tablespoon Butter
1 Tablespoon Hot Sauce
Heat a skillet over medium/high heat. Add beef, cooking until browned. Season with salt and pepper.
Add Worcestershire sauce, onion, garlic and chili powder. Cook for about 5 minutes to soften the onion.
Add tomato sauce, reduce heat and simmer.
Boil the hot dogs in a shallow skillet of water for about 5 minutes. Drain and score the casings with a knife.
Melt butter in the same skillet over medium/high heat. Add the hot sauce and hot dogs. Brown the hot dogs slightly on all sides.
Assemble the hot dogs on a baking sheet. Place a hot dog in a bun, top with chili and cheese. Melt the cheese until the broiler, about 1-2 minutes.
Yield: 8 Chili Cheese Dogs
-Recipe from Classic Rachael Ray 30 Minute Meals Cookbook-
This Apple Bacon Mac and Cheese is the best mac and cheese I have ever made. The cheese sauce turned out just right and was super creamy and delicious. The apples and bacon added a nice flavor and crunch to the dish. You have to give this recipe a try!
3/4 lb Elbow Macaroni
2 Leeks, white and light green parts thinly sliced and rinsed well
6 Slices Bacon, cut into 1/4 inch pieces
2 Tart Apples, peeled, cored and diced into 1/2 inch chunks
4 Tablespoons Butter
1/4 Cup Flour
3 Cups Milk
8 oz Cheddar Cheese, shredded – about 2 cups
Salt and Pepper, to taste
Preheat oven to 350°F.
Bring a large pot of water to a boil. Salt water and cook pasta until al dente, about 4-5 minutes. Place sliced leeks in a colander in the sink. Drain the pasta over the leeks to soften them.
Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 1 Tablespoon bacon fat from pan.
Add the apples to the skillet with the bacon fat and cook over medium heat until they begin to soften, about 5 minutes. Reserve in a large bowl.
Melt butter over medium heat in a medium sized saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk until smooth and thickened. Remove from heat and whisk in 1 1/2 Cups shredded cheese and season with salt and pepper. Whisk until smooth.
To the bowl with the apples, add the pasta and leeks, cheese sauce and bacon. Fold together until combined. Season to taste with salt and pepper. Pour into a baking dish and sprinkle with remaining cheese. Bake until hot and bubbly, about 30 minutes.
Yield: 6-8 Servings
-Slightly adapted from a recipe found in Rachael Ray Magazine-
Nothing welcomes the beginning of winter like a big bowl of soup!
5 lbs Potatoes, peeled and chopped in 2-inch chunks
1 Small Onion, diced
4 Cloves Garlic, finely grated
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Crushed Red Pepper Flakes
2 Quarts Chicken Broth
2 (8-ounce) Packages Cream Cheese, to add at the end
For Garnish: Crumbled Bacon, Chopped Green onions, and Shredded Cheddar Cheese
Combine the potatoes, onion, garlic, salt, pepper and crushed red pepper in a slow cooker. Cook on low for 8 hours or high for 4 hours.
Blend together with an immersion blender until creamy. Cut the cream cheese into smaller chunks and add to the soup. Cook for 30 minutes on high, stirring frequently to melt in the cheese. Blend again with the immersion blender to break up any remaining chunks of cream cheese.
Season with salt and pepper to taste.
Serve with crumbled bacon, green onions and shredded cheddar cheese on top.
Serves: about 10
-Recipe comes from A Year Of Slow Cooking–
These mini BBQ beef cups are a hit at parties! It’s the same recipe as my regular BBQ beef cups, which you can find HERE. To make them mini, just use half a biscuit and bake them in mini muffin tins. This recipe is easily doubled for a crowd.