If you love fair-style corn dogs but want something easier to make at home then look no further!  These oven-baked corn dog nuggets deliver the same sweet-and-savory comfort in a smaller, less messy bite. This baked corn dog nuggets recipe uses simple pantry ingredients, sliced hot dogs, and a crisp cornmeal dough that browns beautifully in the oven.  Especially with my trick to get them super crispy on the outside and tender on the inside.

What Is a Corn Dog, and Who Invented It?

A corn dog is a hot dog or sausage coated in a thick cornmeal batter and cooked until the outside turns golden and crisp. The modern American corn dog is deep-fried and served on a stick, but its exact origin is debated. A 1929 patent from Stanley S. Jenkins described battered foods cooked on sticks. 

The fair-food version most people recognize is closely tied to the State Fair of Texas, where Neil and Carl Fletcher began selling Fletcher’s Corny Dogs in 1942. Earlier Pronto Pup claims trace a similar battered hot dog on a stick to George and Versa Boyington in Oregon.  So the owner of the original corndog is still up in the air.  Either way, I’m glad saomone invented them!

Why Are Corn Dogs Typically Found at Fairs?

Corn dogs make perfect fair food because they are portable, affordable, filling, and easy to eat while walking. The stick turns a hot dog into handheld street food, and the cornmeal crust holds up well in busy concession settings. Their nostalgic flavor also fits the fair experience: salty sausage, lightly sweet batter, and a crisp exterior that feels like a once-a-year treat.  Sort of like funnel cake.

What Are Arepas and Pupusas?

I’m sure you’re wondering how these are related to an American icon fair food.  Well, after a trip to Bogota where I learned about arepas, I connected the dots.  Why not wrap a hot dog in arepas dough and over bake them?  They would be much healthier than the fried version and would taste SO GOOD!    

So, what are arepas? Arepas are thick, round corn cakes popular in Colombian and Venezuelan cooking. Cooks make them with masarepa, a pre-cooked corn flour mixed with water and salt, then shape the dough into patties and cook them on a griddle, in the oven, or in a skillet. You can serve arepas plain with butter or cheese, or split them open and fill them with meats, beans, eggs, avocado, or other savory ingredients.

Although arepas and pupusas may look similar and both use corn flour, they are not the same. Pupusas come from El Salvador and start with masa harina or fresh corn masa. Cooks fill the dough before it hits the griddle, usually with cheese, refried beans, pork, or loroco, then flatten each pupusa and cook it until tender with lightly browned spots. Traditionally, people serve pupusas with curtido, a tangy cabbage slaw, and salsa roja.

How Do You Make Arepas Dough?

To make basic arepas dough, stir warm water and salt together, then gradually mix in masarepa, the pre-cooked corn flour used for arepas. Let the dough rest briefly so the flour can hydrate, then shape it into smooth patties. The finished dough should feel soft, moist, and easy to mold—not runny, crumbly, or sticky.

It takes some patience to make.  I know how excited you are to eat these delicious baked corndog bites, but don’t rush the dough.  If it’s too wet or too dry it will not wrap around the hot dog very well.  Trust me, I speak from experience on this one.  I rushed a few of them and then just let the dough rest to rehydrate.

Why Oven-Baked Corn Dog Nuggets Are the Smart Comfort-Food Upgrade

Oven-baked corn dog nuggets give you the flavor of mini corn dogs without managing a pot of hot oil. Baking makes the process cleaner, easier, and easier to make.  It might not seem like that at first, but the mess of dipping a hot dog into a glass filled with batter and then dropping it into hot oil is pretty messy.  I speak from experience on that.  I preferred the ease of wrapping the hot dogs in arepas dough, pan frying to get a brown crust, and then baking until tender and delicious.  They’re easy to make ahead of time for game-day snacks, party trays, and quick family dinners.  Wrap the hot dogs and store them in the fridge until you’re ready to bake and eat.

The Basic Tools and Low-Cost Ingredients That Get the Job Done

You do not need specialty equipment for homemade corn dog nuggets. A mixing bowl, whisk, knife, skillet, baking sheet, parchment paper, and spatula are enough. For ingredients, keep it simple: hot dogs, masarepa, garlic salt and onion powder for flavor, and a small amount of oil for browning.  Oh, and some hot dogs and hot sticks.  I opted for some fat free hotdogs, but you can use whatever kind you want to serve your friends and family.

Ingredients

• 1 1/4 – 1 1/2 cups warm water
• 1 cup masarepa meal like Goya, found in international foods or Latin American food aisles
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 11 ounce package fat free hot dogs (or any hot dog of your choice)
• 21 – 25 oven safe cookie sticks such as these Wilton sticks
• 4 teaspoons canola oil, divided
• 1 cup spicy Dijon mustard like this Tapatío spicy mustard
• 1/4 cup local honey

Step-by-Step: Shaping, Coating, and Baking for Even, Golden Nuggets

The best baked corn dog dough is wet enough to cling to the hot dog pieces but not so dry that crumbles when you try to pan fry them.  Combine 1 1/4 cups of the water with the masarepa. Using your hands, mix thoroughly. Add the spices and mix again.  Allow the dough to set at least 30 minutes. Test the texture of the dough. It shouldn’t get too wet but will hold its shape well when formed into a ball. If it is still too grainy, add the rest of the water and mix thoroughly with your hands. Form the dough into a round and chill for 30 minutes.

Remove the dough and place on floured surface. Roll to 1/4 inch thickness.  Using your hot dog bites as a guide, cut a rectangular piece of dough. Wrap the hot dog with the dough. Place the wrapped hot dogs on a baking sheet covered with aluminum foil coated with cooking spray, or a silpat baking mat. 

Browning the Bites in the Skillet Before Baking for Better Color

For deeper browning, heat a thin layer of oil in a nonstick or cast-iron skillet over medium heat. Add the wrapped nuggets in batches and cook for 30 to 60 seconds per side, just until the coating begins to turn golden. Transfer them to the baking sheet and finish baking in the oven. This quick skillet step gives the nuggets a more classic corn dog color without deep-frying.  Bake the corndogs for 30 to 40 minutes or until the dough is cooked through and the hot dogs are hot in the center.

What do these Baked Corndog Nuggets Taste Like?

These arepas-wrapped baked corndog nuggets taste like fair-food comfort. But they have the surprise of a Latin-inspired twist.  They are crisp and lightly golden on the outside and soft and tender inside.  They have a savory hot dog tucked into a warm corn dough that feels hearty without being heavy. Each bite is salty, slightly sweet, and perfect for dipping, especially with spicy mustard and honey on the side.

These oven-baked corn dog nuggets prove you don’t need special equipment to get a crispy coating, juicy centers, and crowd-pleasing flavor on a budget. Gather your pantry staples, try the method once, and make this no-fuss recipe part of your regular comfort-food rotation.

Yield: 12

Baked Corndog Nuggets

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Arepas dough is used to cover hot dog bites in this tasty and healthier version of the traditional corndog! These Baked Corndog Nuggets are super crispy and extra tasty for your tailgate party.

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Ingredients

• 1 1/4 - 1 1/2 cups warm water
• 1 cup masarepa meal like Goya, found in international foods or Latin American food aisles
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 11 ounce package fat free hot dogs (or any hot dog of your choice)
• 21 - 25 oven safe cookies sticks such as Wilton
• 4 teaspoons canola oil, divided
• 1 cup El Diablo Chipotle Mustard
• 1/4 cup local honey

Instructions

1. Combine 1 1/4 cups of the water with the masarepa. Using your hands, mix thoroughly. Add the spices and mix again.
2. Allow the dough to set at least 30 minutes then test the texture of the dough. It shouldn't get too wet, but will hold its shape well when formed into a dough. If it is still too grainy, add the rest of the water; mixing thoroughly with your hands. Form the dough into a round and chill 30 minutes.
3. Preheat oven to 350.
4. Cut each hot dog into 3 even pieces and insert one stick in the center.
5. Remove the dough and place on floured surface. Roll to 1/4 inch thickeness.
6. Using your hot dog bites as a guide, cut a rectangular piece of dough to wrap the hot dog with. Place the wrapped hot dogs on a baking sheet covered with aluminum foil coated with cooking spray, or a silpat baking mat.
7. Once all of your bites are covered, heat a large skillet coated with cooking spray. Add 2 teaspoons canola oil and cook the hot dog bites until light golden brown. Return to the baking sheet and repeat with the remaining oil and hot dog bites.
8. Once all the bites are browned, stand the bites up and carefully bake in the oven 30 to 40 minutes or until the dough is cooked through and the hot dogs are hot in the center.
9. While the bites are cooking, combine the El Diablo Chipotle Mustard
10. with the honey and set aside.
11. Once the bites are cooked, remove from heat and allow to cool 5 minutes before serving with the El Diablo chipotle honey mustard.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 433Total Fat 24gSaturated Fat 8gUnsaturated Fat 16gCholesterol 16mgSodium 747mgCarbohydrates 48gFiber 2gSugar 22gProtein 8g

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It’s #BacktoSchoolTreatsWeek! I know. It’s a weird time for everyone and no one is really thinking about back to school anything right now, but hear me out. Personally, I think this is the most important time to think about back to school.

Not because kids are going back to school, but because they’re going back to school at home. And, well, you’re going to need some ideas and help when it comes to feeding those kids while they’re home. I don’t think your kids will be satisfied with just a bag of chips and maybe some juice now a days. So, this week we’re sharing some easy and fun delicious treats for your kids while they’re distance learning from home.

Let me tell you these air fryer hot dog taquitos are super simple and super quick. And hands off for the most part. I mean, you have to slice cheese if it’s not sliced. You have to spoon out some salsa. And you have to put the hot dogs in the air fryer to cook.

Then you roll the hot dogs up and pop the taquitos in the air fryer again to crisp up. Super simple and in 20 minutes you have crispy and delicious, kid friendly air fryer taquitos on the plate for your kids to eat in no time. And, if they’re like me, they’ll devour these and ask for more. Because hot dogs are fun and delicious to eat!

Now, if you don’t like traditional hot dogs, you can easily swap out a turkey dog. I like the smoked turkey ones. Then there’s the all beef and lite beef dogs, maybe a chorizo for a kicked up flavor. Finally, there’s the meat free option. Of which there’s an ever growing population of those with the Beyond and Incogmeato. That last one just cracks me up with the name. And, well, I’m a HUGE advocate for their corndogs.

If you haven’t tried them, you need to. They’re so good!

We purchase our air fryer Christmas before last I think? And I have been trying to figure out the best way to cook hot dogs in them. The first directions I followed didn’t heat them up hardly at all. There’s something about a room temperature-ish hot dog that is just not appealing.

This is where it dawned on me that air fryers are worse than ovens or pressure cookers. There’s such a range of temperatures and cooking times depending on how close to the heating element the food is, how big the air fryer is, and if you can open or close the vent.

It’s worse than microwave ovens. Seriously. So, while one air fryer might be okay with 5 to 10 minutes at 350 for a hot dog, mine is not. I like mine at 400 for 7 to 10 minutes. It’s nice and hot inside and has a nice crispy outside that tastes like it’s either pan fried or grilled.

So, if you have an air fryer, you have to take all of that into consideration.

I have a NuWave air fryer. One that’s not currently available, of course. The technology keeps evolving and changing. It’s almost as bad as computers and phones now a days. We purchased this one a couple of years ago. Shortly before that we purchased an electric pressure cooker. I don’t want to call it an Instant Pot, because it’s not. There’s a few preset buttons, but not as many as I think the Instant Pot has.

Now, you can combine an instant pot with an air fryer. Mind blown. Seriously. You can pressure cook something and then crisp it on the outside when it’s done, like a chicken or something. Previously, you could either air fry a chicken with a crispy outside or pressure cook a chicken with a not crispy outside. Now, you have the best of both worlds.

So, I see one of those in our near future. Especially since NuWave has a combo cooker on the market and I know it’s a quality product. We were looking at the Emeril one. Of course, I have a soft spot for all things Emeril since I have a recipe on FoodTV because of him. And have a killer recipe that’s pretty darned good, too. And an autographed photo and cookbook, too.

That means I could easily whip up a recipe like this one and some juicy, tender ribs all in the same appliance. And I don’t have to take the ribs out and put them under the broiler! I could just keep them in the same combo cooker and crisp them up then baste with sauce all at the time. At least I’m assuming I can do that. I haven’t actually done all the research.

I know. This is about back to school treats. But think about! If you have a combo cooker like that you can whip up snacks like these air fryer hot dog taquitos or anything you want for breakfast, lunch, or dinner in the same combo cooker. I imagine some crispy nuggets and fries for lunch, maybe some breakfast potato skins, and how about a tender crispy pork loin? All that in the same cooker taking up less space on the counter.

And since these hot dog taquitos are super delicious, your kids (big and little) will probably be asking for these all the time. Heck, I know I’ll be eating them all the time while I’m working from home. Because, even though I’m not commuting, the thought of adding that extra 30 minutes to my work day so I can take a proper lunch still doesn’t appeal to me. So, I’m always looking for quick, tasty lunches to whip up when I get hungry. Seriously, I haven’t taken a lunch that didn’t involve a group effort or a personal appointment in forever.

I’m sure your situation is a little different but having quick and easy recipes you can cook up in no time for either a snack or lunch is always a good thing when hungry kids are involved. Again, both big and little. Because those hungry big kids can be a bigger pain then the little ones. I’m sure you know what I’m talking about.

I should know. I’m one of those big kids!

Just look at that hot dog goodness in that tortilla!! I cooked my tortillas until they were extra crispy on the outside. Because that’s how I roll. Pun intended. I think a taquito should be crunchy on the outside and tender on the inside. And that’s how I made these air fryer hot dog taquitos. If you like them a little less crunchy, just cook them 3 to 4 minutes less. They’ll still be crunchy on the ends, but tender in the middle.

Yield: 2

Air Fryer Hot Dog Taquitos

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 22 minutes

Air Fryer Hot Dog Taquitos are simple, quick, and super fun to eat. Topped with cheese and salsa, these are a kicked up cheesy snack your kids will love.

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Ingredients

• 2 hot dogs
• 2 flour tortillas, fajita size
• 2 tablespoons salsa
• 1 ounce sharp cheddar cheese
• Cooking spray

Instructions

1. Cook the hot dogs in your air fryer for 10 minutes at 400.
2. While the hot dogs are cooking, divide the cheese evenly between the 2 tortillas. Top the cheese with 1 tablespoon salsa.
3. When the hot dogs are cooked, place them on top of the salsa and roll the tortillas up.
4. Place the taquitos on aluminum foil coated with cooking spray.
5. Spray the taquitos with cooking spray.
6. Cook in your air fryer for 8 to 10 minutes at 400 or until the tortillas are golden brown and crispy.
7. Cool slightly before slicing and serving with salsa or crema.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 1078Total Fat 50gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 26gCholesterol 169mgSodium 1762mgCarbohydrates 92gFiber 7gSugar 5gProtein 62g

Really?? One THOUSAND calories per serving? I don't think so.

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Please leave a comment on the blog or share a photo on Instagram

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing 30+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine.

Breakfast Recipes
Chai Muffins by Our Good Life
Lemon Streusel Blueberry Muffins by Jolene’s Recipe Journal
Sugar Free Banana Muffins by Blogghetti

Snack Recipes
Air Fryer Hot Dog Taquitos by A Kitchen Hoor’s Adventures
Kid-Friendly Snack Board by Love & Confections

Dessert Recipes
Monkey Tail Crescent Rolls by Palatable Pastime

The post Air Fryer Hot Dog Taquitos appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

These bacon wrapped air-fryer hot dogs are easy, crispy, and full of flavor. They taste like a backyard cookout, but they cook fast in the air fryer. The bacon gets crisp while the hot dogs stay juicy. Tuck them into soft buns and add tangy zucchini relish. A drizzle of spicy mustard is also a great topping. This quick air fryer hot dog recipe is simple, fun, and perfect for summer dinners.

I am obsessed with hot dogs. This is not an exaggeration. I am obsessed with hot dogs. And this is not a euphemism for something else. Get your mind out of the gutter. This is about hot dogs. Nothing else.

I can eat them at least once a week and never get tired. Dare I say I could eat one a day and never get tired of them? I probably could. I mean, I eat a bagel and egg sandwich every weekday for breakfast. There are just certain foods I can never get tired of. Hot dogs are definitely one of them.

I think Mom ate a bunch of them when she was pregnant with my sister. Which I find humorous. She at a bunch of banana and peanut butter sandwiches with me. This is why it is, hands down, my favorite sandwich of all time. This post isn’t about PB&B sandwiches either. It’s about hot dogs.

So, what it is about hot dogs that Americans love?

First, we should find out how they came to be here in the States. The history of sausage goes back to Roman times. The theory is that – disclaimer for those a bit squeamish you should probably skip this part. They roasted a pig that was not entirely cleaned out. The cook cut into the roasted pig and found the intestines full. I see this sort of like me wandering around Pinterest. I see something that sparks and idea.

History of the Sausage

He saw those puffed intestines and had an idea to start filling them with ground meat and spices. Thus the sausage was born. This ingenious invention travel across Europe to – say it with me class! – GERMANY! They embraced the wiener and ran with the idea.

They lay claim to creating the popular sausage. I mean they do have over 1500 varieties of wiener. There’s numerous meat, seasoning, and preparation methods. Each of these methods have their own wurst name. And then there’s the regional varieties that have their own name. You can see how the numbers just keep adding up.

Fast forward to about the 1600’s. A butcher from Coburg, Germany created what he called the dachshund sausage aka little dog sausage. He eventually traveled to Frankfurt, where, I guess, the frankfurter name came about.

 When Did the Sausage Arrive in the US?

But that doesn’t explain how the hot dog traveled across the pond to the United States. Nor does it explain how the hot dog became so popular. However, I’m sure you can guess how they jumped the pond. In the 1800’s immigrants from Europe arrived on the shores of Ellis Island bringing with them their recipes from home. By the 1860’s food carts were selling frankfurters on the streets of New York. The 1870’s you can see them sold in a stand on Coney Island.

How did Hot Dogs Become so Popular?

In 1893, the Colombian Exposition made the hot dog the symbol of American baseball. They made their debut at the exposition and were so popular. These frankfurters were portable, easy to eat, and inexpensive to make. Their popularity grew so much that one bar owner (and baseball team owner) in St. Louis decided to serve them.

Ever since then, the popularity of the hot dog grew exponentially. Especially when Nathan Handwerker opened his stand and sold his Nathan’s Famous hot dogs. They’re so popular that Nathan’s hot dogs has an eating contest every year. This brand has a reputation far and wide and helped the hot dog gain popularity across the US. It even made its way to the White House menu in 1939. They served it to a king, for the record.

Now, there’s hundreds if not thousands of brands for hot dogs. My favorite are Zweigle’s from Rochester, New York. Established in 1880 you can find them at Rochester Americans (Amerks) games. That’s an NHL farm team for the record. Since I lived there for 5 years, I ate my fair share at Amerks games. And now that Wegman’s is in the area, I can get their delicious hot dogs any time I want.

The second favorite that I have to tell you about are Pott’s hot dogs in Bethlehem. Their everything with a pickle is my second favorite hot dog ever. Their dog sauce with mustard, onion, and the pickle at the bottom are absolutely delicious. However, they’re a takeout shop for the most part. Not much dining space there.

However, I’m not as picky with my hot dogs as I am with my peanut butter. I have had the range from your regular hot dog to the turkey and even chicken versions. And no, I am not one of those squeamish about what’s in them. I just know they’re taste good, so I eat them.

The most exciting thing I’ve put on my hot dog is chili. This is the first time I’ve wrapped one in bacon. And this is definitely the first time I’ve topped it with pico de gallo and crema! But I’ve got to tell you it has opened my eyes to a world of other hot dog recipes and toppings.

When we got our air fryer, we followed someone else’s directions on cooking hot dogs in there. It didn’t work out so well. Since then I’ve gotten to know our air fryer and know how long and what temperature they need to be in ours.

Not All Air Fryers are Created Equal

At first I tried 380 F for about 10 minutes. Not so much. They were barely warm on the inside. Now, since I like the outside crispy to resemble grilling, I put these Air Fryer Bacon Wrapped Hot Dogs in for 400 for 15 to 20 minutes. Some might think I’m crazy. But that’s how I like my hot dogs; crispy on the outside and hot on the inside. I’m sure most would agree with me.

Since I wrapped them in bacon, the bacon crisped up on the outside. Which is so good! And these Air Fryer Bacon Wrapped Hot Dogs were still nice and hot on the inside. Then you top them with the fresh pico to gallo and drizzle with a little crema. Crema is like sour cream mixed with heavy cream. It’s slightly tangy and oh so rich and creamy. I could drink it straight from the container. It’s so good.

Confession. I meant for this to be a Sonoran style hot dog. I had the pinto beans ready to go and just forgot about them. But, I was so excited to try the bacon wrapped hot dogs, and it was a weekday, that I just forgot about them. This recipe with be for another day. Maybe I’ll buy the bolillos that you use for the Sonoran hot dog for that recipe. Stay tuned!

And that recipe will include the jalapeno sauce you’re supposed to have on them, too. At the local restaurant they make a jalapeno crema that is out of this world! I like getting tacos because they serve them with this sauce. It’s rich, creamy, and slightly spicy.

You’ll just have to wait until later this summer for this recipe. Because you can bet, I’ll make these Air Fryer Bacon Wrapped Hot Dogs again and turn them into Sonoran hot dogs. Then you can find out all about the history of THOSE hot dogs.

What to These Air Fryer Bacon Wrapped Hot Dogs Taste Like?

But just look at those Air Fryer Bacon Wrapped Hot Dogs. You can see how crispy they get on the edges and the crispy bacon surrounding them. All topped with the pico de gallo with spicy jalapeno in there. Then the drizzle of crema on top brings it all home.

These hot dogs were incredible! I had no idea they would taste so irresistible. All the flavors combined make for the most amazing hot dog experience ever.

What’s your favorite hot dog topping?

Yield: 4 servings

Air Fryer Bacon Wrapped Hot Dogs

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Air Fryer Bacon Wrapped Hot Dogs are simple to make and elevated with pico de gallo and crema toppings. The smoky and salty bacon complements the crisp and cool pico and rich crema. #OurFamilyTable

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5.0 Stars (1 Review)

Ingredients

• 4 hot dogs
• 6 slices center cut bacon
• 1 cup finely diced tomato
• 1/2 cup finely diced red onion
• 2 tablespoons minced jalapeno, seeds removed
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 teaspoons fresh lime juice
• 1 teaspoon garlic salt
• Pinch cayenne pepper
• 4 hot dog buns
• 1/2 cup crema

Instructions

1. Cut two slices of bacon in half.
2. Starting with the cut pieces, carefully wrap the hot dogs in the bacon.
3. Place the bacon wrapped hot dogs in the air fryer. Cook at 400 for 15 to 20 minutes. Check the crispiness of the bacon after about 10 minutes. Gauge the remaining cooking time as needed to make sure the bacon is crisp.
4. While the hot dogs are cooking, combine the next 8 ingredients (tomato through cayenne) in a small mixing bowl. Set aside.
5. Once the hot dogs are cooked, top with the pico de gallo and drizzle with the crema. Serve with chicharrons.

Notes

Nutrition information is an estimate.

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Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 484Total Fat 31gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 14gCholesterol 70mgSodium 1522mgCarbohydrates 34gFiber 2gSugar 8gProtein 18g

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The post Air Fryer Bacon Wrapped Hot Dogs appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have been obsessed with all things soft pretzel related lately.  Don’t ask my why.  I mean, other than they’re fabulously delicious with their crispy exterior and tender inside.  And the fact that they’re typically served with pub or beer cheese.  Who wouldn’t love that?

I’ve tried my hand at making a few soft pretzels.  I made German soft pretzels as part of #FreakyFriday.  And since I had leftover dough, I made some pretzel hot dog bites.  Finally, a couple of years ago I made pumpkin soft pretzels as part of #PumpkinWeek.

Only three?  I guess so!

These weren’t meant to be pretzeled.  Is that even a word?  Pretzeled.  It’s like pretzel is a verb and I’m taking some kind of action.  I guess it is because I’m not getting a typo squiggly.

But as I was sitting there looking at all that leftover pizza dough I had to do something with it.  I hadn’t planned on making pizza.  But I was thinking, “It’s just a basic dough.  Why couldn’t I turn the rest into soft pretzels?”  So, the experiment commenced.

I know, you’re asking yourself why I would have so much dough left if I used all the ingredients in the recipe.  Well, I didn’t use all the ingredients in the recipe.  There’s just two of us and I didn’t have a party to go to.  So, I just made 4 of those little delicious suckers.

That’s why I had so much dough left over.

It would have been wasteful to discard it and why couldn’t I make pretzels out of the rest of the dough?  Seriously?  It’s just dough.  Pretzel dough isn’t that much different from pizza dough which isn’t much different from a basic dough.  Dough is dough unless you’re looking for a brioche or sweet roll dough, then that’s a little different.

Of course, I’m not master bread baker, but I’ve tried my hand at baking different kinds of bread.  I fail miserably most of the time, but I keep trying.  Which means I read lots and lots of recipes to figure out what needs to go into the dough I’m trying to make.

This is what they looked like when they came out of the baking soda bath.  Kind of we’re and all gummy, right?  And the dough was pretty gummy.  At this point I was worried.  I thought for sure I had screwed this one up and I would have to try again.  But I plowed on through my experiment.

For the rest of the dough, I just made 6 inch sticks out of the rest of it making sure to seal the seams as I tried to roll them out.  They went into the baking soda bath and baked with the mummy dogs.  It was one and done experiment.  If this failed, then I had a backup plan.  Of course there was a backup plan.  There’s always a backup plan.

I didn’t, however, have a backup plan for the failed mustard eyes.  I should have put some in a sandwich bag and dotted them that way.  Instead, I tried a toothpick dot, but that didn’t work.  Then I tried a chopstick to try to dot the eyes but that didn’t work either.  They looked good for a minute, but I guess I didn’t let them cool enough.

So, let them cool before adding the eyes.

I was thinking it would be kind of different and a little creepy to have ketchup eyes with mustard centers or vice versa.  I thought it would make them look even more creepy.  Not that these look creepy except for the eyes.  Other than that, they’re cute and scrumptious.

Even the hubs had to taste one as we were cooking dinner last night.  He’s like, “They taste like a pig in a blanket.”  Yeah, that’s kind of what I was going for, but only with a mummy style wrapping instead of a straight wrap around the hot dog.  He’s so funny sometimes.

You always need the prerequisite taken a bite out of shot.  At least I think I do.  And I had to take a bite out of these.  Of course it wasn’t very photo worthy to try to show you what it looks like bitten because, well, it’s just a hot dog wrapped in dough.  Duh!

This was a successful experiment, though.  The pretzels sticks had more pretzel style flavor and texture than these mini mummy dogs did.  They are crispy on the outside and the do taste delicious.  But then again, I think anything with hot dogs in them is delicious.  So, I’m biased in that respect.

Make sure you see what the other bloggers have experiment with today!

Yield: 12

Mini Mummy Dogs

Cook Time: 20 minutes

Total Time: 20 minutes

A package of hot dogs and a roll of pizza dough and you have a fun and delicious appetizer for your party or for your family.  Mini Mummy Dogs are easy to prepare and have a crispy outside from the baking soda bath.

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Ingredients

• 12 ounce package hot dogs, cut in half
• 11 ounce can pizza dough crust
• 1/3 cup baking soda
• Mustard and ketchup for dipping

Instructions

1. Preheat the oven to 400 F.
2. Using a pastry cutter or a pizza wheel, cut the pizza dough into 24 long strips.
3. Wrap the hot dog halves with the pizza dough. Place on a baking sheet lined with a silpat mat or parchment.
4. Bring a pot of water to boil. Slowly and carefully add the baking soda to the water. If you’re not careful it will bubble and boil over.
5. Carefully place the 4 to 5 mummies in the water and boil for 30 seconds on each side. Place on the baking sheet and repeat with remaining mummies.
6. Bake at 400 for 15 to 20 minutes or until golden brown.
7. Cool slightly before dotting with mustard eyes and serving with ketchup, mustard, or your favorite dipping sauce.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 159Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 16mgSodium 2013mgCarbohydrates 13gFiber 0gSugar 1gProtein 5g

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#HalloweenRecipes Tuesday

• All Eyes on You Pumpkin Peanut Cake Balls by Our Good Life
• Candy Calzones by Palatable Pastime
• Creamy Caramels by Jolene’s Recipe Journal
• Eyeball Buckeyes by Big Bear’s Wife
• Ghoul Fudge by Cindy’s Recipes and Writings
• Halloween Layer Cake by Hezzi-D’s Books and Cooks
• Mini Mummy Dogs by A Kitchen Hoor’s Adventures
• Mini Mummy Meatloaves by A Day in the Life on the Farm

The post Mini Mummy Dogs appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

It’s National Hot Dog Day!  Did y’all know that?  Oh, I look forward to this day every year.  Because I LOVE hotdogs!!  They’re so delicious.  And you can pretty much top then with anything you want.  Hot dogs are essential summer food like hamburgers.

So, true story.  When Mom was pregos with me, she craved hot dogs.  She ate SO many hot dogs.  I think that’s why I love them so much.  Though that doesn’t explain why I like peanut butter and banana sandwiches so much.  Hmm…

I could honestly eat hot dogs every week and never get tired of them.  When we have hot dogs it’s nothing spectacular.  We either boil or grill them.  We make a hot dog sauce out of yellow mustard, relish, and diced onions.  Then I top with ketchup and grab some chips.  We have that for lunch often on Sundays.

In fact we just had hot dogs on Sunday and I had to buy some on Monday for this recipe.  I’m sure the hubs thought I was losing my mind because we just have hot dogs with no buns.  Typically, it’s the other way around.  I’m sure I’ve told you the story about the bread shelf in the pantry and the number of hot dog buns we had at one point.

I’ve since either used or disposed of most of those buns.  Just so ya know.

I was lucky enough to have leftover pretzel dough from another post that you’ll just have to see on Friday.  So, I killed two birds with one stone on this one.  I made that recipe, then once I was finished I made this recipe.  I don’t think my kitchen has ever been so efficient before!

I set out to make a few recipes in the day and spend a good part of it doing something other than what I had hoped accomplish.  No, I’m not procrastinating.  It’s just that something would pop up preventing me to doing one thing or another.  So I’d have to stop progress and clean something or find something.  Just not quite organized sometimes.

I love the color!  That’s from the rye flour in the dough.  Not because I over cooked them.  It’s also from the baking soda bath, too.  Some people do an egg wash.  Authentic pretzels are dipped in food grade lye.  Yeah, I’m not that comfortable with that either.

But someday…

We used food grade lye making pickles with Mom in summer.  That’s what makes them so crisp and delicious.  The more you soak them the crispier they get.  I can only assume that it would do the same to pretzel dough.  But the baking soda bath is sufficient for me.

I hope you don’t do what I did and wrap them too tightly.  Because, if you get the hot dogs that expand when they cook, your pretzels will all bust open.  I just happened to hide it well since they busted open at the seams.  But, the hubs was quick to point that out and that he needed to rescue me from the not pretty bites.

They sort of look like corn dog bites to me.  Don’t they do you?  And it’s state fair season which means corn dogs.  Love me some corn dogs.  When I said I loved all hot dogs, I wasn’t kidding.  I even like those veggie corn dogs in the freezer?  Have you tried those?  They really do hit the craving mark for a corn dog without all that fat and filler.  Just letting you know.

This recipe is two of my faves rolled into one.  I can’t talk about how much I love pretzels in this post because, well, I still that over one to write.  And I don’t want to repeat myself in the same week.  I’ll just say, if you really want to know, then stop by Friday.

I’m a purist when it comes to corn dogs or pretzel dogs.  I just want ketchup and/or mustard.  None of those fancy dippings for me.  Just ketchup and mustard.  And not even fancy ketchup and mustard.  Just plain Jane, American ketchup and mustard.  Yes, I know neither originated here, but you get my point.  Stop being a smart ass!

I only made a small batch of these.  They’re super easy to make so you can do that if you want.  I just took 3 hotdogs out of the package and used a quarter of the dough.  I have half of it left in the fridge for whenever I want to bake some up.

Just as an FYI, you could get all the way to the boiling in baking soda water part and flash freeze these puppies.  After you boil them, place them on a baking sheet and freezer for about 30 minutes.  They should be cold enough to not stick together by then.  Then, place them in an airtight container to keep frozen and bake a few here and there as needed.  For those with kids, this is a genius idea!

I only have the one big kid.  And he would prefer regular hot dogs than pretzel ones.  He doesn’t like pretzels as much as I do.  Poor guy.  Such a lonely life without pretzels.  I don’t know how he does it!

As with all food holidays, make sure you scroll down and see what the rest of the bloggers cooked up for #HotDogDay!

Pretzel Hot Dog Bites

Bake Time: 12 minutes 10 seconds

Total Time: 12 minutes 10 seconds

German pretzel outside, delicious hot dog inside, these Pretzel Hot Dog Bites are surprisingly easy to make. You can use your homemade pretzel dough, or frozen bread dough.

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5.0 Stars (1 Review)

Ingredients

Toggle ingredient group

• 8 hot dogs cut into three pieces
• 1/2 cup baking soda
• 1 batch pretzel dough (or 13.5 refrigerator pizza dough)

Instructions

Preheat oven to 450.

Place a large pot of water on high heat to boil

While the water heats, cut the dough into 2 inch pieces. Press the dough into roughly a 2 inch circle and wrap each hot dog bite. Don't wrap too tightly as the hot dogs will expand as they cook. Pinch the seems to close and allow to rest 10 to 15 minutes.

Once the water begins to boil, slowly add the baking soda a couple of tablespoons at a time to prevent the water from boiling over.

Place the bites into the boiling water for 30 seconds on each side. Remove with a slotted spoon and place on a baking sheet lined with a silpat. (You could stop at this point and flash freezer them on the baking sheet for 30 minutes and then place a zip top, air tight bag to bake as needed.)

Bake at 450 for 10 to 15 minutes or until golden brown. Cool slightly before serving with honey mustard and ketchup.

Nutrition Information

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

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Here’s some more #HotDogDay recipes!

• Beer Braised Hot Dogs and Sauerkraut by A Day in the Life on the Farm
• New England Hot Dog Buns by Karen’s Kitchen Stories
• Pretzel Dog Bites by A Kitchen Hoor’s Adventures
• Sloppy Joe Dogs by Jolene’s Recipe Journal
• Southwestern Hot Dogs by The Freshman Cook

The post Pretzel Hot Dog Bites appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Back from visiting Mom this weekend.  The whole thing I surreal.  I don’t think it’s hit me yet.  I KNOW it hasn’t hit me yet.  Come this time next month, my mother will no longer be on the mainland and will have retired to Maui.  Yes.  It’s surreal.  I will no longer be able to hop in my car and visit her.  It will take MONTHS and MONTHS of planning to fly to visit her.  It’s surreal.

We came back with a truck load of stuff.  Furniture, collectibles.  All heirlooms of some sort that I DID NOT want her to part with.  Some other stuff I’m sad to see go, but there’s no place for me to put it in our 2 bedroom apartment.  The sideboard for one.  It’s been in OUR family since I was little or even before I was born.  I’m not sure which.  I’ve known it all my life essentially.  My only saving grace is that it’s not from a grandparent of some description.

Now THOSE pieces I am trying hard to save.  The pedestal my great grandfather made.  KEEP!  The tea cart that has a twin somewhere in Minnesota or Canada…not sure which.  KEEP!  Tea sets, cut glass, bedspreads.  KEEP!  My cross stitch creations!  *snort*  Keep.  LOL  S even wants to hang them in the apartment.  GO FIGURE!

So, needless to say it was a surreal weekend.  Friday was a nice dinner, that I’ll post about later.  I was still sick so couldn’t breathe.  Mom had Benadryl that I took.  YAY for breathing!

Oh and the rainbow that I posted in my Instagram which is also shown below.  It was a VERY BRIGHT double rainbow.  Which is ALWAYS cool!

Saturday…how to put it.  They’re not morning people?  S and I were up our usual time.  Granted MOST of the world isn’t up when we are on Saturday.  We had our coffee.  We lounged.  Mom came down and we chatted, made Denver cups.  There’s a WHOLE other story.  I may post about those at some point, but there’s NO pics of those.  And we just sat and talked.  All 4 of us.  It was nice.

S and I were looking to take in a hike, but his feet were meh.  SO we went to Valley Forge!  S had never been, it was YEARS since I had been and well, I’m not so sure I was able to enjoy it at that time.  *shrug*

We did the Trolley Tour and have a VERY enthusiastic tour guide.  She was funny and could ramble!  I can’t imagine knowing that much about the time period.  History and me…well if it’s not in narrative form, I’m not interested.  Even then…I won’t remember details.  Yes, I’ve read Killer Angels  and the rest of the Civil War Trilogy Shaara books.  They were interesting.  Don’t ask to me to remember a thing in them.

So, here’s a little collage to show ya some highlights from the Tour:

So, top center…not sure you can tell what that is.  We’re standing there watching some re-enactors fire off some muskets (center pic) and I feel something on my shoulder.  I look, and there staring at me is this baby praying mantis.  I turn to show S who thinks I want it OFF my shoulder as I’m not a HUGE fan of bugs hitching a ride on my body.  He swats it off.  The motion piqued Mom’s interest, so I show her.  We proceed to monitor the safety of this little guy…  Eventually, we relocate him to larger grass AWAY from trampling feet.  It was just neat.

Saturday night was steak for me and salmon for everyone else.  Cause, if ya don’t know, I don’t like salmon.  No matter HOW you make it.  Honestly.  And everyone else likes salmon, so that’s what they had.  Not coho but the other really expensive, really good kind?  COPPER RIVER!  That’s it!!

Sunday was pack up, breakfast at Bob Evans, then head home to pick up the girl.  The INTENT was to get home and S would start laundry while I went shopping.  He twisted my arm (ow ow) to NOT shop and we’d do that on the way home Monday.  Um….we have NOTHING thawed.

Okay…what’s in the fridge?  Hot dogs.  Okay.  What do we have to go WITH hot dogs?  Cans of Hormel chili that dad gave us.  He gave us like $200 in carb based groceries that he’s not eating.  Yup!  You guess it!  Pantry cooking for A LONG TIME.  There’s two things I need to figure out what to do with…more on that later.

Um so yeah.  Hot dogs, buns, cheese, chili…and some left over boneless chicken wings.  Not the healthiest of dinners, but dinner none the less!  These open-faced chili cheese dog sammies hit the spot.

Heat a small saucepan over low heat.  Add chili.  Stir until reheated.

Heat a medium saucepan full of water on high heat.  Add hot dogs and bring to a boil.  Simmer until hot dogs are heated through.

Toast buns, then top each with 1/8 cup of chili.  Slice hot dogs lengthwise, then in half and place on top of chili and top with an additional 1/8 cup of chili.

Top with condiments of choice and cheese of choice.  You can broil them to allow the cheese to melt and brown, or simply allow the heat from the chili to melt it.

Yield: 4 servings

Open-Faced Chili Cheese Dog Sammies

Cook Time: 20 minutes

Total Time: 20 minutes

Why settle for a boring old sandwich when you can have an Open-Faced Chili Cheese Dog Sammy? Perfect for game day snacking or a quick weeknight dinner.

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No Ratings

Ingredients

• 8 whole hot dogs (we used low fat and fat free)
• 4 whole hamburger buns (white wheat)
• 28 ounces Hormel canned chili
• 8 slices American cheese (or cheese of choice, we used fat free )
• Condiments of choice

Instructions

1. Heat a small saucepan over low heat. Add chili. Stir until reheated.
2. Heat a medium saucepan full of water on high heat. Add hot dogs and bring to a boil. Simmer until hot dogs are heated through.
3. Toast buns, then top each with 1/8 cup of chili.
4. Slice hot dogs lengthwise, then in half and place on top of chili and top with an additional 1/8 cup of chili.
5. Top with condiments of choice and cheese of choice. You can broil them to allow the cheese to melt and brown, or simply allow the heat from the chili to melt it.
6. Serve with veggies chips.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 776Total Fat 48gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 21gCholesterol 121mgSodium 2444mgCarbohydrates 56gFiber 8gSugar 10gProtein 35g

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Please leave a comment on the blog or share a photo on Instagram

The post Open-Faced Chili Cheese Dog Sammies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.