BLUE CHEESE AND BACON MINI CORN DOGS
I got this out of Better Homes and Gardens magazine June 2009.It is deadly as far calories go but when I am PMSing or convincing myself that I am going on a diet the next day, it really doesn't matter. This is a Bucket list recipe. You must eat and enjoy before you die. ENJOY!!!
Provided by Bay Laurel
Categories Meat
Time 32m
Yield 12 mini corndogs, 3 serving(s)
Number Of Ingredients 18
Steps:
- CORN DOG DIRECTIONS.
- In a large bowl, combine flour, sugar, corn meal,baking powder,dry mustard, and salt.
- Cut in shortening until mixture resembles fine crumbs.
- In a blender, combine milk, blue cheese,and egg; cover and blend until almost smooth.
- Add egg mixture to flour mixture along with bacon;mix well (batter will be thick).
- Meanwhile, heat 1 inch of oil in a heavy 10 inch skillet ovre medium heat to 365°F (should take about 15 minutes).
- Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover. Place coated franks, 3 or 4 at a time, on their sides in hot oil.
- Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off.
- Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly.
- Remove and drain on a baking sheet lined with paper towels.
- Keep warm in a 200°F oven while frying remaining franks.
- Serve warm with Blue Cheese Dip.
- BLUE CHEESE DIP.
- In a medium bowl combine mayonnaise, sour cream, blue cheese, Worcestershire sauce, and ground black pepper.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 1140.9, Fat 76.7, SaturatedFat 27.8, Cholesterol 186.8, Sodium 2474.5, Carbohydrate 83, Fiber 3.2, Sugar 15.6, Protein 31
MINI CRESCENT DOGS
Make and share this Mini Crescent Dogs recipe from Food.com.
Provided by Pillsbury Crescent
Categories Breads
Time 30m
Yield 48 snacks
Number Of Ingredients 2
Steps:
- Heat oven to 375°F Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
- Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
- Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
MINI CORNDOGS
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 24 servings (2 franks per serving)
Number Of Ingredients 10
Steps:
- For the corndogs: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 375 degrees F.
- Insert a toothpick lengthwise into the center of each cocktail frank, leaving about 1/2 inch of toothpick exposed.
- Mix together the corn muffin mix, buttermilk and egg in a medium bowl to make a batter. Pour the batter into a small cup to make it easier to dip the franks.
- In batches, hold onto the toothpick and dip a frank into the batter. Slowly turn until the frank is evenly coated. Drop into the hot oil and fry until golden brown, 1 to 2 minutes per side. Drain and place onto a cooling rack over a baking sheet. Repeat with the remaining franks and batter. Let cool slightly.
- For the sweet and spicy mustard: Whisk together the hot pepper jelly and mustard in a small bowl.
- For the fry sauce: Whisk together the ketchup, mustard and Worcestershire sauce in a small bowl.
- Serve the corndogs with the sauces.
MINI CORN DOGS
A crispy cornbread outer layer and snackable size make these Mini Corndogs the perfect family treat! Recreate delicious county fair flavors in just a few simple steps!
Provided by Alyssa Rivers
Categories Dinner Main Course main dish
Time 25m
Number Of Ingredients 12
Steps:
- Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
- Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
- In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl, or large liquid measuring cup, whisk the egg, honey, buttermilk and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
- Cut the hot dogs into two inch pieces. Stick a toothpick into the hot dog. Dip into the batter until you no longer see bubbles.
- Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
- If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.
Nutrition Facts : Calories 130 kcal, Carbohydrate 24 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 18 mg, Sodium 79 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
BACON DOGS
Make and share this Bacon Dogs recipe from Food.com.
Provided by lazyme
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Dip each hot dog into barbecue sauce.
- Wrap with bacon slice.
- Secure with toothpicks.
- Grill until bacon is crisp.
- Serve on hot dog buns.
CHEESY BACON ULTIMATE DOGS
This is a fun and easy way to amp up your hot dogs for the grill with some cheese, bacon, and a few other classic hot dog topping ingredients! These come together quickly and are ready in no time. They go great with all your favorite BBQ side dishes: corn on the cob, pasta salad, baked beans, watermelon, etc.
Provided by Rebekah Rose Hills
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
- Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
- Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
- Place each cooked hot dog onto a bun and top with 2 pickle slices.
Nutrition Facts : Calories 462.6 calories, Carbohydrate 24.9 g, Cholesterol 58 mg, Fat 32.8 g, Fiber 1.4 g, Protein 16.2 g, SaturatedFat 13 g, Sodium 1490.8 mg, Sugar 4.7 g
KILLER BACON-CHEESE DOGS
My family has been eating hot dogs this way for years. They are so much better than your average hot dog!
Provided by Drink Spiller
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
- Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
- Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
- To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 31.7 g, Cholesterol 66.3 mg, Fat 30.5 g, Fiber 1.1 g, Protein 21.6 g, SaturatedFat 13.4 g, Sodium 1296.2 mg, Sugar 9.4 g
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BLUE CHEESE AND BACON MINI CORNDOGS - BETTER HOMES
From bhg.com
Servings 12Total Time 32 minsCholesterol 49mg 16%Calories 259 per serving
- In large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in the shortening until mixture resembles fine crumbs. In a blender combine milk, blue cheese, and egg; cover and blend until almost smooth. Add egg mixture to flour mixture along with bacon; mix well. (Batter will be thick.)
- Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat to 365 degrees F. (should take about 15 minutes).
- Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover. Place coated franks, 3 or 4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on a baking sheet lined with paper towels. Keep warm in a 200 degrees F. oven while frying remaining franks. Serve warm with honey mustard and/or Blue Cheese Dip. Sprinkle parsley. Makes 12 appetizer corn dogs.
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