Tuesday, August 6, 2013

Mini Chile Cheese Corndog Muffins

Perfect Pairing:  Yellow mustard
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I am back to reality after an amazing family vacation at the lake.  We filled every minute with fun, and I am exhausted.  There was lots of floating, boating, bags, and laughing.  There were always little ones running around so there was also a lot of, “put on your life jacket!”, “don’t step there!”, “you must always have an adult with you”, “please don’t drive the mini gator down the driveway that fast!”, “no, you have to eat (insert number of bites of healthy food) before you can have dessert”, etc.  I already miss everyone!  If you are interested there are some adorable kid/food/vacation/life shots on my instagram account.

We had a lot of groups coming and going throughout the week which meant we cooked a lot.  I mean, A LOT.  My mom and I figured by the end of the vacation we had served about 400 meals.  Since the lake is about 15 miles from a decent grocery store that required a ton of planning.  We also had the third annual Lake House Chef Challenge.  More on that in another post! 

Before I get too ahead of myself I need to back up and talk about the fun party we had over the 4th of July.   We called it a wienerpalooza party after getting the idea from a family friend.  Basically we had every kind of hot dog, brat, and topping you could possibly want.  Everything was cooked over the fire pit.  Here are some of my favorite shots from the party.

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Our neighbor brought the most amazing smoked baked beans.  Everyone said they were the best beans they had ever tasted.  We also put out the way too easy chili cheese dip (queso and chili) with fritos, Summer Corn Salad, Thai Peanut Pasta SaladWorld's Best Oatmeal Chocolate Chip Cookies, and Salted Peanut Bars.

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Callie was VERY excited to learn she could reach the potato chips.  She was not so happy when she was cut off from said chips.  They were served with my favorite Caramelized Onion Dip.
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Lots of cute kids!
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I was so excited to have my best friend, Jill, and her family there for the weekend!  Notice Callie is still after the chips...

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Dad cooked everything on a "redneck grill" over the fire pit.
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Of course, that ended up being the center of operations for everyone of the male gender.  Men love fire.
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So since this was a wienerpalooza we didn't stop at just hot dogs in buns!  I also made Mini Chile Cheese Corndog Muffins.  I have made these a few times and there are never any leftovers.  They are so easy and tasty!  Of course they are perfect served with some good old fashioned yellow mustard.
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Mini Chile Cheese Corndog Muffins

Lindsay at Perfecting the Pairing


 

Ingredients:

·         1 box (8.5 oz) corn muffin mix

·         1 egg

·         1/3 cup milk

·         1 can (4.5 oz) chopped green chiles

·         ½ cup shredded cheddar

·         4 hot dogs (Hebrew National are the best, 97% fat free are fine)

Directions:

Preheat the oven to 400 degrees F.  Grease mini muffin tins with cooking spray.  In a large bowl combine the first five ingredients, stir until combined.  Using a spring loaded scoop or spoon, scoop batter into muffin tins.  The batter should come almost to the top of the tin.  Cut each hot dog into six equal pieces.  Poke a hot dog piece into each muffin.  Bake for 12-18 minutes, until set and cooked through.  Makes 20-25 muffins.

1 comment:

  1. I have made these several times since your original post on them. Big hit, especially for watching Bears games with friends!

    ReplyDelete

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