Homemade Corndogs

Living gluten and dairy free can sometimes be a challenge for our kiddos.  I love attempting substitutes that are healthier but still fun, kid-friendly food.  This one is a hit with the kids and the hubs!

(Note:  These freeze great and are an easy make ahead lunch for kids.  Just pull them out of the freezer and pop them in the lunch box, they are thawed by lunchtime!)


What you need:
-1 batch of gluten free cornbread batter
-Hot dogs (we prefer the Applegate Farms organic, uncured, all beef variety)
-1 mini muffin tin

1.  Preheat oven to 350.
2.  Generously grease muffin tin. (You'll need to do this between batches if making more than one!)
3.  Cut hot dogs into 1/2" pieces.
4.  Fill muffin tins 1/2 full with cornbread batter then push 1 piece of hot dog into each muffin cup. (This is a great step to involve the kids in the kitchen!  They LOVE putting the dogs in.)
5.  Bake for 12-15 minutes or until toothpick from center muffin cup comes out clean.
6.  Serve with ketchup and/or mustard for dipping, of course!

Beef and Pork Meatballs

I needed something I could prep ahead for our Easter luncheon and these fit the bill.  They were delicious and made a huge batch with lots of yummy leftovers!

Ingredients:
-1lb ground beef
-1lb ground pork sausage
-2 cloves garlic, minced
-2 eggs
-1 c grated romano  cheese
-1 1/2 Tbs parsley
-salt and pepper to taste
-2 c bread crumbs
-1 1/2 c lukewarm water


1.  Combine beef and pork in a large bowl.  Add garlic, eggs, cheese, parsley, salt and pepper.
2.  Mix in bread crumbs, then slowly add water.  Shape into meatballs.
3.  Place meatballs on a parchement paper lined cookie sheet and bake at 350 for 20-30 minutes (the bigger your meatballs, the longer they take to cook through).
4.  Serve with tangy bbq scauce.

Bacon and Date Appetizer

Sorry, no photo for this one, but they were a hit so I couldn't resist posting!

1. Cut the date in half and remove the pit.
2. Fill each half with cheese (cream cheese or laughing cow).
3. Push an almond into the cheese.
4. Wrap with bacon (I cut my bacon strips in 1/2 and that was plenty to go around). Use a toothpick to hold them together.
5. Put them on a baking sheet and broil for 8-10 minutes until the bacon is done. (watch carefully so they don't burn, or set your fire alarm off :))

Tomato Toast

I have been cooking this week, but I haven't been so good about posting. Sorry! I'm going to drop two good one's right now and I should have two more for you tomorrow. Thanks for sticking with me!

This particular one I post not so much as a recipe for you to follow (although you certainly could do that) but mostly as inspiration for you to get creative in your own kitchen. On Wednesday of this week, I had planned to make a spinach pasta but when the babe came down with a high fever (again) my time was limited and I didn't have time to make the pasta. This is what I threw together instead... loving coined by my preschooler as "tomato toast."

Tomato Toast

1. Cut baguette into thin slices and lay them out on a cookie sheet. I used leftovers from the french toast I made earlier this week.

2. Spread pesto on each piece of toast. (I can't wait for my basil to come up so this can be homemade!!)

3. Sprinkle, chopped tomatoes (or sundried would totally work, too), shredded motz or parm, and pancetta.

4. Bake at 350 for 8-10 minutes until cheese is melted and tomatoes are warmed through.

5. Serve along side a green salad.

Cowboy Caviar

I served this side dish at the reception for my son's dedication this weekend and have had so many people ask for the recipe that I am including it here!

This is a great and easy side that is also very versatile. Most often, I serve it as a "dip" with tortilla chips, but it is also great in a wrap or on a salad.

Cowboy Caviar

Mix:
-1 can black beans, drained & rinsed
-1 can white corn, rinsed
-1 can garbanzo beans, rained & rinsed
-1 can rotel tomatoes
-Green onion diced to taste
-Cilantro to taste/liking
-Jalephenos or other hot peppers if you're feeling adventurous
-Lite Italian Dressing (hunt for a natural variety that does not include high fructose corn syrup!)

This is best if you mix it up the day before you want to serve it so it has a chance to marinate overnight.

Enjoy!