Corn Dog Muffins

 

 

 

When I found this recipe on Pinterest I knew I had to try it as soon as possible. I mean how could I not try it, a healthier version of corn dogs?! Sign me up! So I stopped by the store on my way home from work and got the supplies.

 

This is a quick and easy dinner for sure. It isn't something I will do all the time but once in a while it will be repeated!

 

1 box Jiffy corn muffin mix

1/2 package hot dogs

 

Prepare the muffin mix according to the directions on the box. Then but up the hot dogs into bite sized pieces and distribute evenly among 12 muffin pans. Pour muffin mixture evenly in the muffin cups. Bake until mixture is done. Enjoy them hot!!

*I will add cheese to the mixture next time I do this.



 

 

 

 

 

 

Fiesta Chicken Enchiladas

Fiesta Chicken Enchiladas

Spread a Little Joy Cookbook

1 small onion, chopped
1 clove garlic, minced
1lb. cooked boneless skinless chicken breasts, shredded
1 cup salsa, divided
4oz cream cheese, cubed
1 Tbsp. chopped cilantro
1 tsp ground cumin
1 cup shredded cheddar & Monterey jack cheese, divided
8 flour tortillas (6 inch)

Heat oven to 350.

Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook 2 minutes. Add chicken, ¼ cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 minutes or until heated through, stirring occasionally. Add ½ cup shredded cheese; mix well.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish prayed with cooking spray; top with remaining shredded cheese and salsa.

Bake 15-20 minutes or until heated through.

Stuffed Pork Chops

I have gotten the idea in my head to try cooking meals and freezing them. I found a really cool book at Boarders and purchased it. It is called Once-A-Month-Cooking. I highly recommend this book. There are a few known issues with it but overall it is a fantastic book! Here is one of the recipes I have prepared, frozen, thawed, and cooked.

Stuffed Pork Chops

2 Pounds thick boneless pork chops
1 cup grated mozzarella cheese
1 4-ounce can sliced mushrooms stems and pieces
¼ cup minced fresh parsley
½ teaspoon salt
¼ teaspoon pepper
½ cup seasoned bread crumbs
1 large egg

In a small bowl combine cheese, mushrooms, parsley, salt and pepper. Take two pie pans and beat egg in one; sprinkle the bread crumbs in the other.
Slit each pork chop lengthwise about ¾ of the way through the chop. Stuff with the cheese-mushroom mixture. Then Dip and roll the chops first in the egg and then in the bread crumbs. Seal in a casserole dish treated with nonstick spray and freeze.
When thawed, add 1/3 cup water to the casserole dish and cover with foil. Bake at 350 for 40 minutes.

My notes:

I am not a fan of mushrooms, aka fungus, soooooo I used artichoke hearts in place of the mushrooms. It turned out really good!

I used garlic bread crumbs. I think it added a nice touch of flavor.

I would also advise to make the "pockets" in all of your pork chops then move on to the other steps.

Skillet Mac and Beef

Ok guys this is the last post with no pictures. Sorry! This has been an insanely busy week!



I found this recipe off the Campbell's website. You can click here to see it on their site. Ketchup boy really liked this one!



3/4 pound ground beef (85% lean)
1 small onion, chopped (about 1/4 cup)
1/2 teaspoon Italian seasoning or dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/4 cup water
1 cup frozen whole kernel corn
3 cups corkscrew-shaped pasta (rotini), cooked without salt and drained
1/4 cup grated Parmesan cheese


· Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
· Stir the soup, water and corn in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the corn is tender. Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with the cheese.

Calories: 292
Fat: 10g
Fiber: 2g
Protein: 16g
Sodium: 290mg

P.J.'s Fresh Corn Salad

I tried this over the weekend. It was super easy and really yummy!! Sorry I didn't get a picture though!

8 ears fresh corn
1 tomato, chopped
1 zucchini, chopped
1 cucumber, peeled and chopped
1 red onion
1 red bell pepper, chopped
½ cup Italian-style salad dressing

Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion, and red bell pepper. Pour dressing over the vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.

Enchilada Lasagna

I got this recipe from a friend who found it in Sandra Lee's cookbook. It is really yummy!


1 can (16 ounces) refried black beans
1 can (4 ounces) diced green chilies
1 container (15 ounces) ricotta cheese
1 egg lightly beaten
2 teaspoons Mexican Seasoning
½ teaspoon salt
2 cans (10 ounces each) enchilada sauce
18 corn tortillas
1 can (11 ounces) Mexicorn, drained
2 packages (6 ounces each) grilled chicken strips, cut into bite-size pieces
3 cups shredded Mexican-blend cheese


1. Heat oven to 400. In a glass bowl, blend refried beans and chilies. Cover; microwave on high for 1 minute.
2. Stir together ricotta, egg, Mexican seasoning and salt; set aside.
3. Spread ½ cup of the enchilada sauce evenly in a 13x9-inch baking pan. Overlap 6 corn tortillas to create a layer. Spread half each of the black bean mixture and ricotta mixture evenly over tortillas. Top with half of the mexicorn, half the chicken and 1 cup shredded cheese. Top with ½ cup enchilada sauce.
4. Add 6 more tortillas;top with ¼ cup enchilada sauce. Repeat layering the black bean mixture, ricotta mixture, Mexicorn, chicken and 1 cup shredded cheese. Top with ½ cup enchilada sauce and last 6 tortillas. Spread with remaining enchilada sauce;sprinkle with remaining 1 cup shredded cheese.
5. Cover with foil;bake at 400 for 40-45 minutes or until bubbly. Let rest 5 minutes before serving.

Serves 8

**My variations....I do not use the frozen chicken. I like to get one of roasted chickens from the store and take all the meat off it. (I do not use the skin.) The flavor it gives is amazing! Enjoy!!

More Cakes!!

Here are some more cakes I have done. I am really enjoying doing these but I might have a problem. I seem to be addicted to baking and decorating!

I need to learn/practice something other than roses so that is my mission for next time.