Mini Corndogs

Mini Corndogs!

Okay, so first I want to apologize for the amount of time since my last post.  My day job is in higher education and as anyone remotely involved in education realizes, August is the busiest time of the year.  This also has inspired me to develop a more comprehensive recipe collection of freezer meals…stay tuned…I promise I have plans for a series of posts about freezer cooking.

Now…on to today’s creation.  In my house, we LOVE hotdogs!  We love them so much that I don’t keep any in the house for fear that the ease of preparation would make this tube of meat our dinner every night!  (I know…it’s bad).  One of my main concerns is the amount of sodium in these little bits of meat-as well as the obvious calorie concern.  Although I want to make sure we don’t eat them every night, I don’t mind Kate enjoying them in moderation (as long as it is the right hotdog and right coating).   So…in an effort to make a freezer-friendly, gluten free, toddler size meal I married a couple recipes I have together and created this…a mini corndog-esque dinner.

To start, all you need is Bisquick (gluten free if you are like me), all beef Hebrew National hotdogs without any fillers or preservatives, milk and eggs.

In a bowl, whisk together the Bisquick, milk and eggs.

Cut up the hotdogs.  As you see I made mine toddler size- cut in half length-wise and then again into bite-sized pieces.

Grease a muffin tin.  Add the hotdog slices and then the Bisquick mix.

Bake for 30 minutes.  Let cool for 5 minutes and then remove.  I let mine cool completely on a plate and then wrap in plastic wrap and place in a freezer bag.  When ready to serve, remove from plastic and microwave for 60 seconds. (Kate likes hers with ketchup for dipping!)

Toddler approved!

Enjoy!

Rachael

Mini Corndogs

½ cup Gluten-Free Bisquick

½ cup Milk

2 eggs

3 All Beef Hebrew Nation hotdogs

Instructions

Preheat oven to 375 degrees.  Grease muffin tin with non-stick spray.  Whisk together Bisquick, milk and eggs.  On a separate surface, cut the hotdogs lengthwise and then again into bit-sized pieces.  Put several pieces of hotdog in each muffin tin.  Spoon Bisquick mix over hotdogs.  Bake for 30 minutes.  Cool for 5 minutes and remove from tins.  

Mini Corndogs!

Okay, so first I want to apologize for the amount of time since my last post.  My day job is in higher education and as anyone remotely involved in education realizes, August is the busiest time of the year.  This also has inspired me to develop a more comprehensive recipe collection of freezer meals…stay tuned…I promise I have plans for a series of posts about freezer cooking.

Now…on to today’s creation.  In my house, we LOVE hotdogs!  We love them so much that I don’t keep any in the house for fear that the ease of preparation would make this tube of meat our dinner every night!  (I know…it’s bad).  One of my main concerns is the amount of sodium in these little bits of meat-as well as the obvious calorie concern.  Although I want to make sure we don’t eat them every night, I don’t mind Kate enjoying them in moderation (as long as it is the right hotdog and right coating).   So…in an effort to make a freezer-friendly, gluten free, toddler size meal I married a couple recipes I have together and created this…a mini corndog-esque dinner.

To start, all you need is Bisquick (gluten free if you are like me), all beef Hebrew National hotdogs without any fillers or preservatives, milk and eggs.

In a bowl, whisk together the Bisquick, milk and eggs.

Cut up the hotdogs.  As you see I made mine toddler size- cut in half length-wise and then again into bite-sized pieces.

Grease a muffin tin.  Add the hotdog slices and then the Bisquick mix.

Bake for 30 minutes.  Let cool for 5 minutes and then remove.  I let mine cool completely on a plate and then wrap in plastic wrap and place in a freezer bag.  When ready to serve, remove from plastic and microwave for 60 seconds. (Kate likes hers with ketchup for dipping!)

Toddler approved!

Enjoy!

Rachael

Mini Corndogs

½ cup Gluten-Free Bisquick

½ cup Milk

2 eggs

3 All Beef Hebrew Nation hotdogs

Instructions

Preheat oven to 375 degrees.  Grease muffin tin with non-stick spray.  Whisk together Bisquick, milk and eggs.  On a separate surface, cut the hotdogs lengthwise and then again into bit-sized pieces.  Put several pieces of hotdog in each muffin tin.  Spoon Bisquick mix over hotdogs.  Bake for 30 minutes.  Cool for 5 minutes and remove from tins.