The kids were off school yesterday for President's Day. It was a gorgeous day. Blue skies and mild temps for February 20th. We spent the morning visiting with family and then came home to just chill out. Though taking it easy wasn't on the agenda for the kids.
They proceeded to make their own books, create a dance routine, play Sequence, color, change their clothes four or five times and argue.
The arguing was the best. It escalated to the point where each child was sent to their respective room....forever. Well, not forever.
After some time they each sweetly apologized, through gritted teeth, to one another. And then they very lovingly apologized to me. I thought it was then appropriate to make a fun dinner to top the day off right.
Corn Dogs! Yippee!
Here's our recipe:
(makes 16 corn dogs)
1/2 C corn meal
scant 1/4 C granulated sugar
8 organic beef hot dogs (or turkey dogs or veggie dogs)
2 containers refrigerated biscuits (16 total large biscuits)
16 sucker sticks
Preheat oven to 375℉. Line a cookie sheet with parchment paper.
In a wide mouth bowl, mix together your corn meal and granulated sugar - set aside. Next, remove your hot dogs from their packaging, pat them dry with paper towels and cut each in half, creating 16 small hot dogs.
Open your canned biscuits and flatten each biscuit to form a round disk. Take one hot dog and wrap one biscuit disk entirely around the hot dog. Smooth the seam with wet fingers and then roll the wrapped hot dog in the corn meal/sugar mixture, coating all sides. Place coated corn dogs on the cookie sheet and then bake them in the preheated oven until browned, about 15 minutes.
When cool enough to handle, insert sucker sticks into each corn dog, making sure to pierce the hot dog within. Severe with ketchup or mustard for dipping.