Cooking 102- As promised before I left, Cooking Lesson 102 is here. I have 2 recipes this time... The main coarse and a desert. It was the desert one I was thinking about doing before I left but decided to do the main coarse when I made it on the boat this trip and the guys went so crazy over it.. I knew they would so I photographed as I made it.. This one is a Corndog Casserole. If you like corndogs, you will love this!
CORNDOG CASSEROLE
Browned hot dog pieces mixed with celery, green onion, a corn bread batter and Cheddar
cheese for a taste of the county fair in a casserole!"
Ingredients:
2 cups thinly sliced celery
1 1/2 cups sliced green onions (I use yellow or white onions, whatever I have)
2 tablespoons butter
1 1/2 pounds hot dogs (beef and pork
frankfurters)
1 can of corn (drained), optional
2 eggs 1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided
Directions:
1. In a medium skillet, saute celery and green onions in butter for 5 minutes.
Place saute mixture in a large bowl; set aside.
2. Slice hot dogs lengthwise into quarters, then cut into thirds. (You can see I just slice mine) 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.
3. Preheat oven to 400 degrees F (200 degrees C).
4. 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.
5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.
I have a funny story about this Corndog Casserole to share.. I made this on the Ohio River last trip and the Captain had a fit over it, he LOVED it! He asked me what kind of sausage was in that, it was the BEST sausage he ever ate!! I had to bust his bubble and tell it it was weiners, not sausage and he was stunned!
Desert or for breakfast
Mini Danish (these are SO good!)
EASY CRESCENT DANISH ROLLS
Crescent rolls are the starting point for these homemade Danish rolls with a cream cheese filling.
Rolls:
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™
Glaze:
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350°F Slice UNrolled crectent roll, 20 per can.
Make a indention with your thumb in the center of each.
If you like add any pie filling or preserves in the center.
Fill with cream cheese mixture
(note, that is not a pastry bag but a zip lock bag with the corner cut off, a cheap, disposable and not messy at all!)
Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Note; I do not always add the glaze, when I do, I use the same idea as with the filling and a zip lock baggie
Now, once you have tried them like this.. The next time put blueberries on them or peach or strawberry preserves... What ever you like. These are SO easy and more than worth the little effort it takes to make them. YUMMIE!!!!
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Yummy!
Originally Posted by Rachel
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