Interesting Crock Pot Chicken

So simple, and so good! Add a veggie or salad and dinner's done! I like to serve this over rice, but it is equally as tasty over cooked egg noodles.

Ingredients:

• 2 (1 ounce) envelopes dry ranch dressing mix
• 6 boneless skinless chicken breasts
• 12 ounces thinly sliced mushrooms (more if you want)
• 2 tablespoons butter
• 1 (14 1/2 ounce) can chicken broth
• 2 (10 1/2 ounce) cans condensed cream of mushroom soup
• 8 ounces cream cheese
• 2 garlic cloves, minced
• salt
• black pepper

Directions:

1. Mix together dressing mix, chicken, mushrooms, butter, and chicken broth in crock pot.
2. Cook on high 5-6 hours.
3. About 1 hour prior to serving, mix mushroom soup, cream cheese, and garlic; add to crock pot.
4. Cook on high for 1 more hour.
5. Season with salt and pepper to taste, and serve over rice or noodles.

Vanilla-Scented Granola

Great snack for everyone, or the for kids lunches or even as an after school treat! Serve for breakfast with yogurt and fruit or over ice cream for dessert.

Ingredients:

• vegetable oil cooking spray
• 4 cups old fashioned oats
• 1 cup sliced almonds
• 1/2 cup golden brown sugar, packed
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1/4 cup honey
• 2 tablespoons sugar
• 4 teaspoons vanilla extract

Directions:

1. Position rack to middle of oven and preheat to 300*.
2. Lightly spray large baking sheet with nonstick spray.
3. Mix next 5 ingredients in large bowl.
4. combine oil, honey and sugar in small saucepan; bring to simmer over medium heat.
5. Remove from heat; stir in vanilla.
6. Pour hot liquid over oat mixture; stir well.
7. Using hands, toss mixture until thoroughly mixed.
8. Spread granola on prepared baking sheet.
9. Bake until golden brown, stirring occasionaly, about 30 minutes (but check after 20).
10. Transfer sheet to rack; cool granola completely.
11. (Can be made two weeks ahead. Store in airtight container at room temperature.) Makes about 8 cups.

Individual Cream Cheese Danish

Small danishes that make a great addition to a brunch buffet.

Ingredients:

• 2 (10 ounce) cans crescent roll dough
• 1 (8 ounce) package cream cheese, diced
• 1/2 cup white sugar
• 1 teaspoon lemon juice
• 3/4 teaspoon vanilla extract
• 1 teaspoon sour cream
• 1 cup confectioners' sugar
• 1 tablespoon milk
• 1 tablespoon butter, softened

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
3. Place slices of dough on cookie sheet and make slight indention in the middle.
4. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
5. Add a tablespoon of filling to each roll.
6. Bake in preheated oven for 15 to 20 minutes.
7. In a small bowl, stir together confectioners' sugar, milk and butter.
8. After Danish has cooled, drizzle with icing.

World's Best Cinnamon Raisin Bread (Not Bread Machine)

This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking.

Ingredients:

• 1 1/2 cups milk
• 1 cup warm water (must be between 110-115 degrees)
• 2 (1/4 ounce) packages active dry yeast
• 3 eggs
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup raisins
• 8 cups all-purpose flour
• 2 tablespoons milk
• 1 cup white sugar
• 3 tablespoons ground cinnamon
• 2 tablespoons butter, melted (approx.)

Directions:

1. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
2. Remove from heat.
3. Let cool until lukewarm, about 120-125 degrees.
4. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
5. Knead the dough on a lightly floured surface for a few minutes until smooth.
6. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
7. Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
8. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
9. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
10. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
11. Roll up tightly (the long way).
12. The roll should be about 3 inches in diameter.
13. Cut into thirds, and tuck under ends and pinch bottom together.
14. Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
15. Let rise in warm place, uncovered, again for about an hour.
16. Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
17. Remove from oven and let cool on rack.
18. Take melted butter and spread over tops of loaves.
19. After about 20 minutes, lay loaves on their sides and remove from pans.
20. Allow to cool before slicing.

Grandma's Soft Sugar Cookies

Not sweet. Great with coffee or tea.

Ingredients:

• 2 large eggs
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 3/4 cup white sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions:

1. Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
2. Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
3. Flatten with bottom of glass moistened with water and dipped in sugar.
4. Bake at 400°F for 6-10 minutes or just until lightly golden.

Breakfast Casserole Supreme

This is a wonderful almost do ahead breakfast. Great for company or Christmas morning.

Ingredients:

• 1/4 cup margarine
• 1 small sweet onion, chopped
• 1 small green pepper, chopped
• 2 -3 medium tomatoes, chopped
• 1 (24 ounce) bag frozen hash brown potatoes
• 12 eggs, beaten
• 1/2 lb cubed ham or 1/2 lb thin sliced ham or 1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
• 3 cups cheddar cheese, shredded

Directions:

1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen is okay) in bottom of the pan.
3. Sprinkle chopped vegetables over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Note: At this point you may continue or casserole may be refrigerated overnight.
7. Pour beaten eggs over potatoes.
8. Bake at 350 degrees for 45 minutes.
9. Remove from oven and sprinkle cheese evenly over top.
10. Bake another 5-10 minutes or until cheese is hot and bubbly.
11. Remove from oven and let set for approximately 5 minutes.
12. Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Secretly Delicious Spinach Pie

The tortilla adds a delicious crunchy shell and it smells so good while it is cooking. I actually made up this recipe from items in my kitchen and couldn't believe how wonderful it tasted!

Ingredients:

• 5 jumbo eggs (or 7 large eggs)
• 2 tablespoons milk
• 3 roasted garlic cloves, crushed
• 1/4 teaspoon lemon pepper
• 1 dash salt
• 3 slices cooked bacon, chopped (optional)
• 1 large flour tortilla
• 1 1/2 cups any blend shredded cheese
• 3 cups fresh spinach

Directions:

1. Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
2. Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish. I don't spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.
3. Sprinkle only 1/2 cup cheese on tortilla.
4. Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don't chop or tear the spinach but you might opt to do this.
5. Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.
6. Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
7. Use sharp knife to cut into pie slices and serve hot.
8. Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.

Ground Beef Gyros

This is a great summer meal and quick and easy to put together and tastes wonderful. Refreshing served with the cucumber sauce and is even low in fat. I think this came from Quick Cooking. It's a favorite in our house.

Ingredients:

• 1 (8 ounce) container plain yogurt
• 1/3 cup chopped seeded cucumber
• 2 tablespoons finely chopped onions
• 1 garlic clove, minced
• 1 teaspoon sugar

Filling

• 1 lb lean ground beef (I use ground turkey)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt (optional)
• 3/4 teaspoon pepper
• 4 pita breads
• 3 cups shredded Lettuce
• 1 large tomato, chopped
• 1 small onion, chopped

Directions:

1. In a bowl, combine first 5 ingredients.
2. Cover and refrigerate.
3. In separate bowl, combine ground beef and seasonings.
4. Mix well.
5. Shape into 4 patties.
6. Grill, covered, (you can also use a toaster oven or broil these) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.
7. Cut patties into thin slices.
8. Stuff into pitas.
9. Add lettuce, tomato, and onion.
10. Serve with yogurt sauce.

Cottage Cheese Roast

Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!

Ingredients:

• 1 (16 ounce) carton cottage cheese
• 4 eggs, beaten
• 1/4 cup vegetable oil
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup finely chopped walnuts
• 1 1/2-2 1/2 cups corn flakes (I use Special K Whole Grain)
• 1/4 cup chopped onion

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a loaf pan.
3. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
4. Spoon into prepared pan.
5. Bake for 60 to 70 minutes.
6. Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.

Award Winning Chili

This recipe was award winning for me too. I took it to the ice bowl, which is an annual fund raiser put on by our disc golf club.

Ingredients:

• 1 lb ground venison or 1 lb ground beef or 1 lb ground turkey
• 2 onions, diced
• 1 green pepper, diced
• 1 tablespoon jalapeno, finely chopped
• 1 (14 ounce) can Mexican-style tomatoes (like Rotel)
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika (smoked if you can find it)
• 1 (14 ounce) can kidney beans, drained and rinsed
• 1 (14 ounce) can black beans, drained and rinsed
• 1 cup water

Toppings

• sour cream
• cheddar cheese
• green onion

Directions:

1. Cook ground meat with onions and peppers in dutch oven.
2. Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
3. Add beans, cover and simmer 1-2 hours.
4. Serve with toppings.

Greek Moussaka

Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties

Ingredients:

• 2 medium eggplants
• olive oil (as needed)
• 1 lb lean ground beef (or can use ground lamb)
• 2 medium onions, peeled and chopped
• 2 tablespoons fresh minced garlic (or to taste, I use lots!)
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried oregano (or to taste)
• 1 teaspoon salt, divided (or to taste, I use seasoned salt)
• 1/2 teaspoon fresh ground black pepper (or to taste)

CHEESE SAUCE

• 3 tablespoons butter
• 1/2 teaspoon salt (I use seasoned salt)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 2 tablespoons flour
• 1 cup half-and-half cream
• 1 egg
• 1/2 cup grated parmesan cheese (can use more)

Directions:

1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
3. Brush cookie sheet with olive oil.
4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
9. Arrange the remaining eggplant slices over the beef mixture.
10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
12. Pour the cheese sauce over mixture in baking dish.
13. Bake in a preheated 350 degree F oven for 45 minutes.
14. Cut into squares.
15. Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

Easy Stove-Top Macaroni & Cheese

An easy way to do macaroni and cheese when there is little time until dinner. No baking required.

Ingredients:

• 8 ounces elbow macaroni
• 1/4 cup butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 dash black pepper
• 2 cups milk
• 2 cups shredded cheddar cheese or 8 ounces cheddar cheese

Directions:

1. Cook macaroni according to package directions.
2. In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.
3. Cook and stir until bubbly.
4. Stir in cheese until melted.
5. Drain macaroni; add to cheese sauce; stir to coat.

Aloo Gobi

Great aloo gobi recipe from the film Bend It Like Beckham

Ingredients:

• 1/4 cup vegetable oil
• 1 large onion, peeled and cut into small pieces
• 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
• 1 small green chili, chopped into small pieces (or one teaspoon chili powder)
• 1 large cauliflower, leaves removed and cut evenly into eighths
• 3 large potatoes, peeled and cut into even pieces
• 2 (8 ounce) cans diced tomatoes
• fresh ginger, peeled and grated
• fresh garlic, chopped
• 1 teaspoon cumin seed
• 2 teaspoons turmeric
• 1 teaspoon salt
• 2 teaspoons garam masala

Directions:

1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6. Add ginger and garlic; mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10. Add two teaspoons of Garam Masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for as long as possible before serving.

Pineapple-Black Bean Enchiladas

YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe.

Ingredients:

• 2 teaspoons vegetable oil
• 1 large yellow onion, chopped (about 1 cup)
• 1 medium red bell pepper, chopped (about 1 cup)
• 1 (20 ounce) can pineapple tidbits, drained
• 1/3 cup pineapple juice, reserved
• 1 (15 ounce) can progresso black beans, drained, rinsed
• 1 (4 1/2 ounce) can old el paso chopped green chilies
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 3 cups shredded low-fat cheddar cheese (12 oz)
• 1 (10 ounce) can Old El Paso mild enchilada sauce
• 8 whole wheat flour tortillas (8 or 9 inch)
• 1/2 cup reduced-fat sour cream
• 8 teaspoons chopped fresh cilantro

Directions:

1. Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
5. High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.

Mini Tacos

These can be a easy appetizer or a light dinner.

Ingredients:

• 24 wonton wrappers
• 1 lb hamburger
• 1 (1 1/4 ounce) package taco seasoning
• 1/2 cup salsa or 1/2 cup picante sauce
• 3 tablespoons salsa
• 1 cup shredded cheese (cheddar is good, but a Mexican blend would be good too)
• sour cream (optional)
• olive (optional)
• guacamole (optional)

Directions:

1. Cook hamburger until browned.
2. Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
3. Simmer for 3-5 minutes.
4. Press wonton wrappers into mini muffin cups.
5. Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
6. Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
7. Serve with extra salsa, sour cream, olives and guacamole if desired.
8. ENJOY!

Crock Pot Chili Pork Chops

It is absolutely wonderful and the meat just falls off the bones.

Ingredients:

• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 2 -3 garlic cloves
• 2 tablespoons Worcestershire sauce
• 1/2 cup water
• 3/4 cup ketchup
• 1 teaspoon chili powder
• 5 -6 pork chops (bone in preferred)
• salt and pepper

Directions:

1. Cook onions in oil until lightly brown.
2. Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper.
3. Cover and simmer the sauce for 10 minutes.
4. Arrange pork chops in crock pot, pour sauce over the chops.
5. Cover and cook on LOW HEAT for 6-7 hours.
6. I find that the longer you cook them, the more tender they are.
7. I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes(yummy!).

Chicken With Fettuccine Alfredo

Juicy chicken with a great creamy alfredo sauce. Very easy to make!

Ingredients:

• 8 ounces fettuccine pasta
• 5 tablespoons butter, divided
• 4 boneless skinless chicken breast halves
• salt and pepper
• 1/4 cup flour
• 1 tablespoon minced onion
• 2 tablespoons minced garlic
• 1 1/2 cups light cream
• 1/4 cup parmesan cheese
• 1 teaspoon parsley
• 1/2 teaspoon red pepper flakes

Directions:

1. Cook fettuccine according to package. Drain.
2. While fettuccine is cooking, prepare chicken.
3. Heat 12-inch skillet; add 2 TBSP butter.
4. Flatten chicken slightly.
5. Salt and pepper chicken.
6. Roll in flour, add to skillet.
7. Cook and brown until juices run clear, about 10 minutes.
8. Remove from skillet.
9. Add to skillet 2 TBS butter, onions, and garlic.
10. Cook 1 minute.
11. Add cream, cook for 3 minutes until reduced a bit.
12. Add cheese, parsley, and red pepper flakes. Stir well.
13. Add last 1 TBSP butter and stir well.
14. Bring back chicken and coat with sauce.
15. Place chicken on plates, put fettuccine in sauce and swirl around to coat well.
16. Add to plate with chicken.

Herbed Pork Tenderloin

This special pork is tender and juicy and seasoned just right.

Ingredients:

• 1 1/2 cups minced onions
• 2 tablespoons oil
• 1 tablespoon lemon juice
• 1/2 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon paprika
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (1 lb) pork tenderloin

Directions:

1. Mix the first 11 ingredients.
2. Rub over the pork.
3. Put on a rack in a shallow roasting pan.
4. Bake, uncovered, at 400* for 45 minutes.
5. Remove from oven, cover with foil and let set for 10 minutes.
6. Slice into servings.

Three-Cup Chicken

This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant.

Ingredients:

• 1/3 cup sesame oil
• 20 garlic cloves, minced (yes, twenty!)
• 10 slices thin fresh ginger
• 2 serrano peppers, thinly sliced with seeds
• 2 lbs chicken breasts or 2 lbs chicken thigh pieces, cut up into bite-size pieces
• 1/3 cup soy sauce
• 1/3 cup rice wine
• 3 tablespoons sugar
• 2 cups Thai basil
• 1 cup of 1-inch sections scallion

Directions:

1. Heat up the sesame oil in a wok or a large skillet on high heat.
2. Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
3. Add the chicken pieces and cook until it's white in color, about 5 minutes.
4. Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
5. Bring to a boil, then turn down the heat to low.
6. Let cook, uncovered, until sauce thickens, about 30 minutes.
7. Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
8. Serve over steamed rice.

Pronto Pups aka Corn Dogs

These are also known as Corn Dogs, but our school and church term for them are Pronto Pups.

Ingredients:

• 1 cup cornmeal
• 1 3/4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 egg
• 1/3 cup sugar
• milk
• 24 hot dogs (can use Soy, Chicken, Beef, any type of hotdog)
• 24 wooden skewers
• oil

Directions:

1. Combine cornmeal, flour, baking powder, salt, egg and sugar.
2. Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
3. Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
4. Heat 2" deep oil to 370 degrees F.
5. Dip skewered hot dogs into batter mix and coat evenly.
6. Fry until golden brown about 2 1/2 minutes.
7. Let cool and drain on a paper towel.
8. With left over batter drop like dumplings into the oil until golden brown and drain.
9. Serve with ketchup, mustard tarter sauce or a dressing of your choosing.