Toddlers are funny little people. One minute, they’re begging for broccoli and just when you set their plate in front of them, THEN they ask for cake. My little miss LOVES cupcakes. She calls them pancakes, but I know what she means. My little mister LOVES ketchup and will dip anything in it- even apples. And he loves hot dogs. They also have days where they eat hardly anything, and days I’d swear they had hollow legs! Well, today they ate four of these mini muffins, each. And that’s a LOT for a little tummy. They both said, “yum!” and little miss even said the ‘pancakes’ were ‘so pretty’. She’s got good taste!
This recipe is easy to pull together, takes literally 5 minutes to assemble, and tastes great to boot! I hope you love them as much as we did. They also freeze very well! Perfect for those crazy week nights!
Veggie Corn Dog Mini Muffins
- corn bread muffin mix that makes 6 regular sized muffins (I used Marie Callendar’s)
- 1/3 cup milk
- 1 large egg
- 2 Tbsp butter, melted
- 1/4 cup finely shredded carrots
- 1/4 cup finely shredded zucchini
- 2 hot dogs, chopped
- Preheat oven to 400 degrees F. Lightly spray 20 of the cups in your mini muffin pan.
- Make corn bread according to package directions, using milk, egg and butter.
- Place shredded veggies in a clean towel or paper towel and twist/squeeze to get some water out. Stir into corn bread batter.
- Dollop about 1 tsp batter into each of the 20 greased cups. Use your clean finger or spoon to even it out in the cup.
- Add about 1 tsp chopped hot dog on top of the batter, then top that with another tsp of batter. If you have some left over, just distribute it among the cups. Use your clean finger or a spoon to make sure the hot dogs are covered with batter.
- Place in preheated oven and bake for 10 to 15 minutes, or until sides are golden brown.
- Let cool about 5 minutes, then remove from pan to a cooling rack. Serve warm with ketchup and/or mustard.
- To freeze, let cool to room temperature, then place in a zip top bag and remove as much air as possible. Freeze for up to 3 months. Reheat by baking on a foil lined and lightly greased tray at 400 for about 10 minutes.
These would be great chili toppers, too!!
Posted in Appetizers, Bread, Kid food!, Leftovers, Main Dishes, Vegetables
Tagged corn dog, hidden vegetables, hot dog, Kid food!, mini muffin, toddler
Just because I can see the sun doesn’t mean I can feel it. It’s that time of year! Well, if it can’t be warm and toasty outside, I can get warm and toasty inside.
This is the kind of soup/stew that puts a fire in your belly. Not the kind that has you reaching for the Tums, but the kind that warms from your belly to your toes. The kind that makes me want to sit back, sigh with contentment, and get out a good book. Or, more realistically, gives me the energy to chase around two toddlers.
Wishing you warmth and a full belly!
Ham Hocks and Beans
- 1 lb pinto beans, rinsed well and picked over
- 2 Tbsp oil
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 bell pepper, chopped (I used red)
- 2 jalapeños, cut in half lengthwise
- 2 tsp cumin
- 1 tsp baking soda
- Chicken stock (or water)
- 3 smoked ham hocks
- 1 can (14.5 oz.) diced tomatoes
- 1 cup shredded carrots
- Salt and pepper to taste
- Place rinsed beans in a large bowl or pot and fill with water until it’s about 1 inch above the beans. Let sit at least overnight.
- The next day, drain the beans and set aside.
- Add oil, onion, celery, and peppers to a large pot and cook, stirring often, until veggies are translucent (about 5 mins). Add cumin, baking soda, and enough chicken stock to cover the beans by about an inch. Nestle in the ham hocks, and bring to a low simmer.
- Cook low and slow, stirring every so often, until beans are soft. This will take a couple of hours, so add chicken stock as needed.
- Once beans are soft, discard jalapeños, and set ham hocks to the side to cool. Stir in tomatoes and shredded carrot.
- Once cool enough to handle, remove meat from the ham hocks and return the meat to the pot. Cook an additional 10 minutes or until the carrot is soft. Add salt and pepper to taste.
- Enjoy with a glass of wine and a good crusty bread. Cheers!
Really- who doesn’t love a good grilled cheese sandwich? If you know someone, you should disown them. You don’t need that kind of negativity in your life!
This isn’t a recipe, really. But it is a method. A delicious, crispy, melty method. One that takes a good grilled sandwich and makes it awesome.
Hope you love this method as much as we do!
1. Gather ingredients. Good bread, real butter, and your favorite melty cheese- cheddar, Swiss, Gouda, whatever. And… Grated Parmesan. Not the stuff from the green can. The GOOD stuff.
2. You know the drill- butter bread, put cheese between the two slices (butter side out) and grill until golden. BUT WAIT! Before you put the butter side to the pan, sprinkle it with 1/2 to 1 tsp grated Parmesan. Grill slow and low until golden brown outside and melty inside.
3. Please let it cool a bit before biting into your awesome grilled cheese. Burned taste buds are duds!
Talk about a short post! When making hard-shelled tacos, you don’t need a fancy plate or those flat bottomed shells. All you need is a clip. We have tacos just about every week because they’re so quick and easy. Enjoy!
This is a whole bowl of YUM! Seriously, what’s better in the fall than a caramel apple? When you’re finally sick of all the pumpkin stuff…
Plus, this salad has candy in it. It’s a CANDY salad. What the wha???
Caramel Apple Salad
- 5-6 apples, cored, peeled and chopped (I used a combo of Granny Smith and gala)
- 1 bag fun size snickers bars (about 25 fun sized bars, cut into quarters) – could also use Milky Way if you’re avoiding peanuts
- 1 container cool whip
- Caramel ice cream topping
- 1/2 cup Chopped peanuts (optional)
- Place chopped apples, chopped candy bars, and cool whip in a large bowl. Mix well.
- Drizzle with caramel sauce and top with nuts.
Summer is winding down and fall is right around the corner. I cannot wait for the pumpkin spice lattes to start flowing in about a week! I don’t know about you, but this is also the time of year that the overabundance of gardens start to show up at work. You know – zucchinis showing up in your car if you leave your window open while running in to the grocery store, tomatoes and cucumbers left in the breakroom, peaches and pears at their peak flavor. Well, if you have an abundance, what can you do with it that doesn’t involve too much work? Fruit leather, my friends!
I was a little sneaky and made Fruit (and veggie) Leather for my kids. They didn’t even know. Not that they would complain – they can only say about 8 words each. 😉
The recipe here is more of a guideline than a strict recipe. You could add any combo of veggies and/or fruit you want! But there are a few key points to remember:
- I ALWAYS bring my mixture to a boil before drying. Better to kill any stray bacteria you can. Die, buggies, DIE!!
- Dry until the leather is no longer sticky to the touch. That means enough water has evaporated, and no water means less of a chance of spoilage.
- Technically, you could store the stuff at room temp, tightly wrapped, for a couple of weeks. I like to store mine in the refrigerator, tightly wrapped.
What can you do with fruit leather other than eat it straight up? Cut it up and put it in your oatmeal, your favorite trail mix, homemade granola, add it to cookies and cakes, etc. Or you could soak it in a little hot water until it dissolves for baby food. Or so all the dehydrating books say…
Super Simple Fruit Leather
- 5 cups fruit/veggie puree – peel fruit like peaches, pears, and apples
- 1 Tbsp lemon juice
- 1/3 – 1/2 cup sugar (depending on sweetness of your fruit/veggie puree)
- 1/4 tsp cinnamon (optional)
- Cooking spray
- Place puree, sugar, lemon juice, and cinnamon in a saucepan on the stove. Bring to a low boil, and let boil gently for about 5 minutes.
- Place parchment paper on cookie sheets or extra wide plastic wrap over your food dehydrator tray. Be sure not to block the airflow around the tray with plastic wrap.
- Spray the parchment paper or plastic wrap with cooking spray.
- Ladle the puree onto the prepared trays. It should be about 1/4 inch thick on each tray and should fill about 2 trays.
- Place in a 130°F oven or food dehydrator set at 145°F. WALK AWAY.
- Allow to cook/dry for 8-12 hours, or until no longer sticky.
- Gently lift the parchment paper or plastic wrap off the cookie sheet/tray.
- Cut into strips or shapes with kitchen shears – wrap each piece well with plastic wrap.
- Store in an airtight container at room temp or in the fridge.
I made 3 different combinations this weekend:
- 2 cups pureed cooked carrots and 3 cups pureed peaches
- 1 cup plums, 2 cups nectarines, and 2 cups peaches
- 1 cup blueberries, 4 cups grapes