Time 55m Yield 10 servings. Number Of Ingredients 10 Steps:
In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside. , Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup. , In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese. , Bake, uncovered, until golden brown, about 30 minutes.
Time 4h Yield 4 Number Of Ingredients 12 Steps:
Spray 6-quart slow cooker generously with cooking spray, or grease with oil. Chop and seed 1 jalapeño chile, and slice and seed the other jalapeño chile into rounds. Set aside. In large bowl, mix Bisquick mix, cornmeal, brown sugar, onion powder and pepper. Add butter, buttermilk and egg. Stir until combined. Stir in hot dogs, drained corn, 1 cup of the cheese and 1 chopped jalapeño. Spoon into slow cooker. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours or until toothpick inserted in casserole comes out clean. (I cooked mine on Low 5 1/2 hours, and it came out perfect.) Just before you are ready to eat, heat broiler to high. Add remaining cheese and sliced jalapeños to top of casserole. Remove ceramic bowl from slow cooker base, and place under broiler about 1 minute to melt cheese (watch closely!).
Time 50m Yield 6 servings. Number Of Ingredients 11 Steps:
Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.
Time 45m Yield 12 Number Of Ingredients 10 Steps:
In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside. Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture. Preheat oven to 400 degrees F (200 degrees C). In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese. Bake uncovered in preheated oven for 30 minutes, or until golden brown.
Time 1h Yield 12 serving(s) Number Of Ingredients 10 Steps:
In skillet, saute celery in butter for 5 min. Add onions; saute 5 min. Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s. In the same skillet, saute hot dogs for 5 min. or until lightly browned; add to vegetables. set aside 1 cup. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 cup cheese. Spread into a shallow 3 quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 min. or until golden brown. NOTES : I just use my own corn bread recipe.
Yield makes 6 to 8 servings Number Of Ingredients 12 Steps:
Preheat the oven to 400°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray. Melt the butter in a large sauté pan set over medium heat. Add the celery and cook for 5 minutes. Add the green onions and cook for 2 more minutes. Transfer the celery and green onions to a large bowl and set aside. Cut the hot dogs in half lengthwise, then cut into 1/2-inch pieces. Sauté the hot dogs in same pan, set over medium-high heat, turning to brown on all sides, about 7 minutes. Transfer to the bowl with celery and green onions. Set aside. Lightly beat the milk and eggs together. Add the corn muffin mix, sage, salt, and pepper. Add 1 1/2 cups of the cheese and combine. Put the hot dog mixture in the bottom of the prepared casserole dish. Pour in the corn muffin mix mixture and sprinkle the remaining 1/2 cup of cheese over the top. Bake for 30 minutes or until the top is golden brown, set, and risen slightly. notes Great for freezing! See our Freezer Tips on pages 23-27. This can easily be converted into a vegetarian dish by substituting your favorite vegetarian hot dogs. Corn dogs instantly take Sandy back to summers in the Valley. As soon as the last school bell rang, she and her sisters would run out to meet her parents for their annual trip to the local wholesale food distributor. (The distributor supplied food in bulk to restaurants, and generally did not sell to regular people-but that didn’t stop Marge, Sandy’s mom.) Her parents stocked up on burritos, pickles, and hamburger patties to feed the family over the summer, while the girls begged nonstop for the mammoth box of frozen corn dogs. Eventually, Marge and Max would cave in, and the girls would giggle in delight. The summer was then full of afternoons eating tasty corn dogs covered in lots of yellow mustard. Yum!
Time 45m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish. In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture. In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese. Bake uncovered in preheated oven for 30 minutes, until golden brown.
Time 1h Yield 15 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Put beans into large baking pan. Slice hot dogs into 1/2 inch slices and add to beans. Bake for 15-20 minutes. While bean and hot dog mixture is in the oven,Mix cornbread mix, milk, eggs, creamed corn, and cheese in a large bowl. Once bean and hot dog mixture has baked for 15-20 minutes, spread cornbread mixture gently on top to cover. Bake for 20-30 additional minutes or until cornbread is cooked through. Cornbread will be moist because of corn, so don’t overcook.
