Fun Kids' Corn Dog Squares

This is a version of homemade corn dogs - the easy way. It only requires 4 ingredients: 2/3 cup of milk, 2 boxes Jiffy Corn Muffin Mix, 2 eggs, and 5 hot dogs.

In the picture, I had the basic recipe shown, but realized I needed to double it once I got started.

 

 

Preheat the oven to 350°. Slice the 5 hot dogs to about 1/2 inch thickness. These are our Small Flexible Cutting Mats. Love them! Perfect for campers/traveling, too! The knife is our 5" Utility Knife for the Forged Cutlery Collection. Guaranteed for life! I wish more things in life were guaranteed in life, too!

 

Mix the other ingredients well. Using the Large Stainless Scoop (perfect size for dropping mix into the Brownie Pan).

See how perfect it is!!!!!!!!! 

 

Press 4 pieces of the hot dog into the squares.

 

Bake for 15 minutes. Aren't they cute?

 

My kiddos dipped them in mustard and ketchup and loved them!!!!

 

Cheesy Garlic Potatoes

Easy cheesy microwaved potatoes!!!

1st, I wash 3 lbs. small potatoes. Don't you love my stainless colander? Yeah, me too.

I used my Pampered Chef Veggie Wedger to cut each potatoe into wedges.

Melt 1 1/2 sticks of Light Butter/Margarine in microwave for 30 seconds or until melted.

Press 3-4 cloves of garlic into the butter. I use my handy dandy Garlic Press. No need to peel the garlic! Just pop a whole clove in it, then voila, the peeling stays on the inside. I just take a knife and plop it off into the trash. Did you know fresh garlic is beneficial to your digestive system and cardiovascular system? Yep!

Pour garlic butter all over potatoes and sprinkle with parsley. Isn't it pretty?!?!

Cook in microwave using your Deep Covered Baker with lid on for 15 minutes. Take out and sprinkle 2 cups shredded cheddar, Colby Jack, or Parmesan on top. Microwave for 7-10 more minutes until potatoes are tender. Muy delicioso!

This was not a Pinterest trial. This was merely an attempt on my part to make microwaved potatoes. It was a successful atttempt! :)

Man.Pleasing.Chicken

Thanks to Witty in the City, I tried this delicious Man-Pleasing Chicken that I pinned on Pinterest.

Obviously, I should've followed her advice about lining the pan with foil, but it is in my stoneware! I guess my pan will be seasoned pretty darn good now!

It was definitely ruled by 2 men (my hubby and daddy) that it lived up to its name!

I am a fan of white meat, though, so I will be trying this again, but with some breasts! (Just because my blog is titled as it is, doesn't mean your mind should be in the gutter!)

I will also be trying this in the microwave in my Deep Covered Baker meaning it should cook in about 15 minutes as opposed to 40 in the oven!

Here's what I did:

Preheat the oven to 450°. Place 1.5 lbs. boneless, skinless chicken thighs in the pan. I used my Stoneware Rectangular Baker.

Mix 1/2 cups dijon mustard, 1/4 cup maple syrup, and 1 Tbs. rice vinegar.

Pour on top of chicken and bake for 40 minutes or until thermometer reads 165°.

Voila!

Thanks Witty in the City!

Served with a side of freshly steamed green beans seasoned with Pampered Chef Himalayan Sea Salt and crushed black pepper.

And here's the highlight of the night...My little man. He put his toy rat on his plate and pretended as though he was eating it. Yuck!!!!!!!!! I swear I fed him the dinner I made and he ate it.

So, I will say, this was a successful Pinterest pin. :)

Tex.Mex.Taco.Bake

So, I have been overindulging myself with many things this summer: Hunger Games, 50 Shades, Pinterest recipes, Pinterest craft projects, Pinterest recipes, Pinterest classroom ideas, Pinterest 50 Shade of Gray stuff, Pampered Chef, spending time with kids, creating classroom stuff for Teachers Pay Teachers, and did I mention Pinterest?

Anyway, I have a lot of catching up to do on this new blog. So...let's get started!

Last night I made a delicious Tex-Mex Taco Bake. It was so tasty and the kids loved it! They love anything with cheese, so this was an easy please!

Here's the masterpiece (Bwah haha):

Sorry, I forgot to snap a picture of it before we dug in like a bunch of vultures. I used my most favorite Pampered Chef product: The Deep Covered Baker. It's what I like to call "The Magic Pot." It's versatility and usefulness is endless (almost like an Adele song.) Here's te recipe:

Tex-Mex Taco Bake

Tortilla chips

1 Tbs. olive oil

1 onion, chopped (I used my PC Food Chopper.)

3-4 cloves of freshly pressed garlic (I used the PC Garlic Press.)

1 lb. ground chicken

1 pkt. taco seasoning mix

1 can black beans, rinsed and drained

1 cup salsa or can of Ro-Tel

1/2 lb. Velveeta cheese (I used "Made with 2% Milk")

1 1/2-2 cups shredded Mexican blend cheese or Colby Jack

1. Preheat oven to 350°.

2. Heat oil in skillet on medium heat. Saute onions and garlic until soft and translucent.

3. Add chicken until browned.

4. Add taco seasoning, black beans, and salsa until heated through.

5. Add Velveeta (cubed into 1 inch pieces) until melted.

6. Put enough chips in baking dish or DCB to generously cover the bottom.

7. Pour the chicken mixture on top. Top with the shredded cheese.

8. Bake for 20 minutes.

Serve with more chips, salsa, sour cream, or guacamole if you so desire and enjoy!