Oven Baked Corn Dogs

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)
1 cup all-purpose flour
2 eggs
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder, eyeball it in your palm
2 teaspoons cumin, eyeball it
2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank’s Red Hot
2 scallions, finely chopped
8 jumbo pork or beef franks

Preheat oven to 425°F.

In a shallow dish, combine muffin mix with the flour, then stir in the eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough.

Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don’t coat it too thick, just shy of 1/2-inch should do the trick. If it’s too thick it will just slide off the dog while it’s baking, leaving the dog exposed. If that happens don’t sweat it, they will still taste great. Repeat until all 8 are coated.

Bake 12 to 15 minutes or until evenly deep brown all over.

Serve the oven baked corn dogs with your favorite hot dog condiments.

Notes:

To serve these corn dogs on a stick, insert bamboo skewers into the bottom of the dogs. For parties, use mini dogs. You can coat up to 24 with one batch of batter. Serve them on 3-inch bamboo party skewers


Fox Run Bamboo Skewers, Set of 100

Glazed Frank Kabobs

PAM for Grilling Spray
1/2 cup chili sauce
3 tablespoons firmly packed brown sugar
2 tablespoons Hebrew National Deli Mustard
1 pkg (16 oz each) Hebrew National Dinner Beef Franks, cut diagonally into 16 pieces
1 small red onion, cut into 1/2-inch wedges
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
2 medium ear fresh corn, shucked, cut into 1-inch-thick slices

Spray clean, cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar and mustard in small bowl until blended. Set aside.

Thread franks and vegetables through their sides alternately on 4 metal or heavy wooden skewers.

Place kabobs on grill. Cook about 3-1/2 minutes on EACH side. Grill for another 2 minutes on EACH side or until glaze caramelizes and vegetables are tender and franks are hot. Handle skewers carefully; they will be hot.

Makes: 4 servings (1 kabob each)


Cooking with Brown Sugar: 51 Recipes

Franks with Sauerkraut Relish

PAM Original No-Stick Cooking Spray
1/4 cup chopped green bell pepper
1/4 cup chopped onion
2 cups Hebrew National Sauerkraut (from 32-ounce package), drained
2 tablespoons firmly packed brown sugar
1 tablespoon cider vinegar
1/4 teaspoon celery seed
1 pkg (16 oz each) Hebrew National Quarter Pound Beef Franks, heated

Spray medium skillet with cooking spray. Heat over medium heat.

Add pepper and onion; cook and stir 2 minutes. Stir in sauerkraut, brown sugar, vinegar and celery seed. Heat through.

Serve franks with the sauerkraut relish.

Makes: 4 servings (1 frank and 1/2 cup relish each)


Cooking with Brown Sugar: 51 Recipes