Homemade Applesauce

Ingredients

• 3 to 4 lbs of peeled, cored and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Jonagold, Granny Smith, Fuji or Mcintosh)
• 4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
• Juice of one lemon, about 3-4 Tbsp.
• 3 inches of a cinnamon stick
• 1/4 cup of dark brown sugar
• Up to 1/4 cup of white sugar
• 1 cup of water
• 1/2 teaspoon of salt

Directions

1. Put all ingredients into a large pot. Cover. Bring to a boil. Lower heat and simmer for 20 to 30 minutes.
2. Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
3. Ready to server, either hot or refrigerated. Delicious with vanilla ice cream or yogurt.
4. Freezes easily, lasts up to one year in a cold freezer.

Your house will smell heavenly after making this dish!

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Pumpkin Almond Cookies for Halloween and Thanksgiving

Prep Time: 3 hours, 25 minutes - Cook Time: 15 minutes
Active Work Time: 25 minutes - Yield: Makes 4-1/2 dozen
Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1-1/2 cups powdered sugar 
• 1-1/4 cup pumpkin puree 
• 1 tablespoon vanilla extract 
• 1/2 cup almond meal 
• 1 teaspoon sea salt 
• 1-1/4 teaspoon cinnamon 
• 1/2 teaspoon allspice 
• A drop of orange food coloring if desired 
• 2-1/4 cups all-purpose flour 
• 1/3 cup sliced almonds 

Directions

1. Line two baking sheets with parchment paper. Set aside.
2. In a large mixing bowl, combine the butter with the powdered sugar. Mix for about a minute or so, until it's a bit lighter and very smooth.
3. Add in the pumpkin, vanilla, almond meal, salt, and spices. Mix until smooth. At this point, you can add a tiny bit of orange food coloring if desired. (I used about a very small bit for the cookies in the images you see here, just to brighten them slightly.)
4. Fold in the flour and mix only until it's evenly incorporated.
5. Shape dough into approximately 1-1/2 tablespoon-sized balls. Gently roll each one between the palms of your hands to create a smooth, even surface. Place them on one of the prepared baking sheets as you go, fairly close together. Cover tightly with plastic wrap and refrigerate until the cookie batter balls are firm, at least 3 hours, and ideally overnight.
6. Preheat the oven to 350 degrees F.
7. Remove the the baking sheet from the refrigerator and then use the back of a small knife to make several vertical lines in around each ball, all coming together at the top center. Add them to the other prepared baking sheet as you go, being sure there's about an inch between each one.
8. Bake in the preheated 350 degree F oven until bottoms are slightly golden and the cookies are solid, about 15 minutes.
9. While the cookies are still quite warm, insert a few of the sliced almonds to the top of each "pumpkin," where the lines meet, to form the "stem." Try to find slices with the almond skin for the outsides of the stems.
10. Let the cookies cool on the baking sheets.

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Marshmallow Popcorn

Ingredients:

• 3 bags microwave popcorn (pop and take out extra kernels)
• 2 sticks of butter
• 16 oz bag of marshmallows
• 1 cup brown sugar

Directions:

Microwave butter, marshmallows, and brown sugar for 2 1/2 min. Take out and stir. Microwave again for 1 min. Repeat until it becomes thin enough to easily pour. Pour over popcorn and mix.

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Simple Apple Crisp

Simple Apple Crisp

Ingredients

For the Crisp:

• ½ cup  flour
• ½ cup  oats
• ½ cup maple syrup
• ¼ cup coconut oil in solid state
• ½ tsp cinnamon
• ½ tsp vanilla
• ⅛ tsp salt

For the Apple Filling:

• 3-4 large apples (or 5-6 small apples), peeled and chopped
• 2 Tbsp coconut oil in solid state
• 2 Tbsp flour
• 1 tbsp lemon juice
• ½ tsp cinnamon

Instructions

1. In a medium size bowl, mix all the apple filling ingredients together and stir until well combined.
2. Place apple filling mixture into an un-greased 8 x 8 inch pan or a pie plate.
3. Next, in another medium size bowl, mix together the ingredients for the crisp and stir until well combined. The mixture will be clumpy!
4. Place the crisp mixture over top the apples, making sure to cover as much of the apple filling as possible.
5. Bake at 375 degrees for 30-35 minutes or until crisp is golden brown and filling bubbles.

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Twinkie Recipe

INGREDIENTS:

For the Cake:
1 (16-ounce) box pound cake mix
4 egg whites
⅔ cup water

For the Filling:
2 teaspoons hot water
¼ teaspoon salt
1 (7-ounce) jar marshmallow creme (about 2 cups)
½ cup vegetable shortening
⅓ cup powdered sugar
½ teaspoon vanilla extract

DIRECTIONS:

1. Make the Cakes: Preheat oven to 325 degrees F.

2. If you have a Cream Canoe Pan, spray it with non-stick cooking spray. If you do not, make your own molds as follows:

Tear off a large square of aluminum foil (about 12-inches square), then fold it in half one way, then the other, so you have a smaller square. Wrap the piece of foil around a spice bottle, closing the ends, and leaving the top open. Remove the bottle and place the foil form on a baking sheet or in a large baking pan. Repeat with 9 more pieces of foil to make 10 total molds. Spray the inside of the molds with non-stick cooking spray and set aside.

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Sweet and Salty Roasted Chickpea Recipe

Ingredients

• 1 can (14 oz) chickpeas (garbanzo beans), drained 
• 2 teaspoons olive oil 
• 1 teaspoon cinnamon or your spice(s) of choice 
• 1 1/2 teaspoons brown sugar 
• 1/4 teaspoon salt 

Directions

1. Place chickpeas on a baking sheet lined with parchment paper or a Silpat.
2. Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
3. Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.

Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.

I encourage you to eat the chickpeas hot by the handful, but save a few as cupcake toppers for gluten-free chocolate cupcakes made with garbanzo bean flour (coming soon).

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Cinnamon Toast

Ingredients

• 8 slices Bread (whole Wheat Is Great!)
• 1 stick Salted Butter, Softened
• ½ cup Sugar (more To Taste)
• 1½ teaspoons Ground Cinnamon
• 1 teaspoon Vanilla Extract (more To Taste)
• ¼ teaspoons Ground Nutmeg (optional)

Directions

1. Preheat oven to 350 degrees. Squash softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine. Spread on slices of bread, completely covering the surface all the way to the edges.
2. Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn! Remove from oven and cut slices into halves diagonally.

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Fried Mac & Cheese Balls

Ingredients

• 1 lb elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk, warmed, plus
• 2 tablespoons milk, for egg wash
• 1 lb grated cheddar cheese
• 1 lb grated smoked gouda cheese
• salt & freshly ground black pepper
• 2 large eggs
• 3 cups seasoned bread crumbs
• vegetable oil, for frying
• marinara sauce or alfredo sauce, to serve

Directions

1. Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.

2. In a sauce pan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.

3. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

4. Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.

5. Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

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Red, White & Blue Krispy Treats

Directions

To make Red, White, and Krispy Treats you will need to make three separate HALF batches of Rice Krispy Treats.

{1 1/2 tbsp of butter, 2 cups of marshmallows, & 3 cups of Rice Krispies}

You also need a 9x13 pan, a 9x9 pan, a star shaped cookie cutter , and red & blue food coloring.

Start each batch by melting down your butter and marshmallows. Leave one batch plain...

...add a little bit of blue food coloring to one batch....

...and a little bit of red food coloring to the other.

Make the blue batch of Rice Krispy Treats first and put them into the 9x9 pan that has been sprayed well with cooking spray.

Next make the red batch and add it into your 9X13 pan filling up only half of the pan.

Last make your batch of plain Rice Krispy Treats and add them into the 9X13 pan with the red treats.

Once the Rice Krispy Treats have cooled, turn them out of the pans onto a cutting surface.

Using a bread knife, cut the white and red into long strips about an inch wide. I ended up with 4 strips of each color.

Place your blue treats into the top left corner of the larger pan and estimate the size that you want it to be. Trim off the excess blue treats with your knife and then place your blue square of treats into the pan.

Starting at the bottom with a red strip of treats, add in the strips alternating red and white, ending with red. I used 4 strips of red and 3 strips of white. You will have to cut the top three or four pieces to fit into the pan next to the blue treats.

Use the star shaped cookie cutter to cut a few stars out of the leftover strip of plain Rice Krispy Treats, and then add them on top of the blue section of treats.

Even though there are a lot of steps, this is actually really easy to assemble...the hardest part was washing my pot between each batch:) If you tried this recipe, please write me a comment below. I love hearing from you! 

Happy 4th of July!

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Churros with Chocolate dipping sauce

Makes approximately 20 churros (depending on size)

Ingredients

• 1 cup water
• 1/2 cup butter (I used salted butter, if you use unsalted add a pinch of salt to the batter)
• 2 tbsp sugar
• 1 cup flour
• 3 eggs
• oil for frying
• Cinnamon sugar
• 2 cups sugar
• 2 tbsp ground cinnamon

Chocolate sauce
100g (3.53 ounces) dark chocolate
50ml (1.69 fluid ounces) cream

Directions

• Start by making the chocolate sauce and the cinnamon sugar. Simply melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.
• In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together.
• Sift in the flour and stir until a ball starts to form.
• Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
• Allow the mixture to cool for 5 minutes.
• Place enough oil into a pot to deep fry the churros and allow to heat.
• Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
• Place the batter into a piping bag fitted with a star nozzle.
• When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
• Continue until all the batter has been used.
• Coat the churros in the cinnamon sugar.
• Serve warm with chocolate sauce.

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S'MORE CUPS

Ingredients

• 7 whole graham crackers, finely crushed 
• ¼ cup powdered sugar 
• 6 tbsp butter, melted 
• 4 bars milk chocolate candy 
• 12 large marshmallows 

Directions

Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork. Place small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups Store in an airtight container for up to 1 week.

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Oreo Rice Krispie Treats

Ingredients

• 6 cups Rice Krispie cereal
• 20 Regular Oreos, crushed
• 5 cups mini marshmallows
• 3 tablespoons butter
• 2 cups white chocolate for drizzle

directions

1. In a large bowl mix together Rice Krispie cereal and the crushed Oreos. An easy way to crumble your Oreos is to place them in a sealed ziplock bag and taking a rolling pin or meat tenderizer and crushing them. You want them to be in a variety of sizes.
2. In a medium sauce pan, heat the butter and marshmallows together over medium heat until they are melted together. You will want to continually stir the mixture so that it does not burn or stick to the pan.
3. Once melted, pour the mixture over the Rice Krispies and quickly combine all the ingredients with a silicone spatula (to help prevent sticking).
4. Pour the combined mixture into a sprayed 9x13 dish or a nonstick baking sheet. Using the spatula flatten the Rice Krispie treats as needed.
5. For the final touch, melt some white chocolate (per bag’s instructions) to drizzle on top. I had extra Oreo crumbles in my mixing bowl and added that as well.
6. When cooled, cut into squares and serve!

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Chicken Quesadillas with Avocado Salsa

Ingredients

• 2 teaspoons canola oil
• 1 green onion, thinly sliced
• 1 large lime
• 1/4 teaspoons of salt
• 1/3 teaspoons of black pepper
• 1 lb. boneless skinless thin-sliced chicken breasts, cut into 1-inch-wide strips.
• 4 burrito-size low-fat flour tortillas
• 3/4 cups reduced-fat Mexican cheese blend (3 ounces)
• 1/2 avocado, peeled and cut into 1/2-inch pieces
• 3/4 cup salsa

Directions

1. In a 12-inch nonstick skillet, heat oil over medium heat for 1 minute. Add green onions and cook for about 6 minutes or until tender, stirring occasionally.
2. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken strips on both sides with lime peel, salt and pepper.
3. Add chicken to green onions in skillet; cook for 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.
4. Evenly divide chicken mixture and cheese on half of a tortilla; fold tortilla over to make 4 quesadillas.
5. In same skillet, cook quesadillas over medium heat, in two batches for 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve along side of quesadillas.

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Philly Cheesesteak Rolls

Ingredients

• All-purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 tbsp. vegetable oil
• 1 medium onion, cut in half and sliced (about 1 cup)
• 1/4 of a 24-ounce package frozen sandwich steak (4 portions), cut into thick strips
• 4 slices American pasteurized process cheese product
• 1 egg, beaten
• Heat the oven to 400°F.

Directions

Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 4 (5-inch) squares.

Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Remove the onion from the skillet.

Increase the heat to medium-high. Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.

Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square. Top each with 1 slice cheese. Fold 2 opposite sides over the filling. Roll up like a jelly roll. Brush the pastries with the egg. Place the pastries onto a baking sheet.

Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Cut the pastries in half diagonally to serve.

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Tiramisu cupcakes with raspberries

INGREDIENTS

VANILLA CUPCAKES

• 1 ½ cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup soy, almond, or rice milk
• ½ cup canola oil
• 2 teaspoons pure vanilla extract
• 2 tablespoons white or apple cider vinegar

ESPRESSO SOAK

• 1/3 cup amaretto
• 1 tablespoon instant espresso powder

RASPBERRY SAUCE

• 1 cup raspberries (fresh or frozen)
• ½ cup agave or sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon juice
• 1/8 teaspoon cinnamon
• dash of salt

FROSTING

• 2 tablespoons instant espresso powder (I use Medaglia D’ Oro brand. If you can’t find espresso powder, you can use finely ground instant coffee.)
• 2 tablespoons amaretto liquor
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup non-hydrogenated vegetable shortening
• 3 cups powdered sugar

GARNISH (OPTIONAL)

• 12 fresh raspberries
• 12 small mint leaves
• ½ cup ground bittersweet chocolate or raw cacao nibs

Directions

To make the Vanilla Cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) cupcake pan with 12 cupcake liners.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

To make the Espresso Soak: In a small bowl, whisk amaretto and espresso powder until espresso dissolves. Set aside.

To make the Raspberry Sauce: In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.

To make the Frosting: Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy.

To assemble the cupcakes: Using a spoon, cut out a small hole from the top of each cupcake (scoop out about 1 tablespoon of cake) and discard. In the hole of the cupcake, layer approximately 1 teaspoon of the Espresso Soak, 1 tablespoon of the Raspberry Sauce, 2 teaspoons ground chocolate, and piped frosting on top. Garnish with a raspberry and mint leaf. Enjoy!

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Chipolte & Buttermilk Fried Chicken Fingers

Ingredients

• Vegetable or canola oil for frying
• 1 1/2 lbs. chicken tenderloins
• 1/2 cup buttermilk 
• 1/4 cup hot sauce (I like Frank’s Red Hot) 
• 3/4 cup self-rising flour 
• 1/2 tsp. McCormick’s Chipotle Chile Pepper 
• 1/2 tsp. salt 
• 1/4 tsp. fresh cracked black pepper 

Directions

1. In a large, heavy pot, heat oil to 350 degrees.
2. Prepare chicken by trimming off any little tendons that might be unpleasant to eat.
3. In a shallow dish, mix buttermilk and hot sauce. Whisk gently.
4. In a separate shallow dish, combine self-rising flour, Chipotle Chili Pepper, salt, and pepper. Stir to combine.
5. Dunk chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture.* Repeat with remaining chicken pieces.
6. Once the oil reaches 350 degrees, drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.

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Oven-Baked Zucchini Fries

Ingredients:

•         cooking spray
•        1/2 cup bread crumbs
•        1/4 cup grated Parmesan cheese
•        2 eggs, beaten
•        3 zucchini's - ends trimmed, halved, and cut into 1/2-inch strips

Directions:

1.    Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

2.    Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.

3.    Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. 

4.    Transfer coated zucchini strips to the prepared baking sheet.

5.    Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

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Easy flatbread

Ingredients

• 1 (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
• 1 tablespoon olive or vegetable oil
• 1/2 to 1 teaspoon dried basil leaves
• 1/2 to 1 teaspoon dried rosemary leaves, crushed
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 1 small tomato 
• 1/4 cup shredded fresh Parmesan cheese

Directions

1. Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
2. In small bowl, combine oil, basil, rosemary and garlic; mix well. Brush over dough; sprinkle with salt.
3. Chop tomato; place in shallow bowl. With back of spoon, crush tomato. Spread tomato over dough.
4. Bake at 425°F. for 5 to 9 minutes or until edges are light golden brown.
5. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted and edges are golden brown. Cut into squares. Serve warm.

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Crispy Baked Chicken Wings

Ingredients:

• 2 lbs chicken wing pieces
• salt
• 3 tbsp Frank's hot sauce
• 2 tbsp butter 

Directions: 

1. Preheat the oven to 450 degrees F.
2. Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
3. Boil the chicken wings for 7-8 minutes, then remove them to a wire rack. Let them drip dry, then dry them well with a paper towel.
4. Season the chicken wings lightly with salt (though if you salted the boiling water enough, it won't need much, if any). Bake the chicken wings for 30 minutes on one side, then flip the wings and bake for another 10 minutes on the other side.
5. In a small saucepan or in the microwave, heat up the hot sauce and butter until melted. Whisk to combine, then toss the hot wings in the sauce, and serve immediately. Gobble them up while they're still crisp, and coated with sauce. Enjoy!

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Homemade Corndog

Ingredients:

• 2/3 cup of all-purpose flour
• 1/2 cup of yellow corn meal
• 1 Tbs. of baking powder
• 1 tsp of salt
• 1/4 tsp of baking soda
• 1/4 tsp of cayenne
• 1 egg
• 3/4 cup milk
• 8 hot dogs or veggie dogs
• 4 Tbs. of cornstarch (for dredging)
• 8 chopsticks or skewers

 
Directions:

1. Heat oil for frying in a cast iron skillet, dutch oven, or deep fryer.  Heat to about 375 F or test the temperature by putting a piece of bread or drop of batter in the oil. When the bread/batter float to the top and turn golden brown, you know the oil is hot enough.
   
2. Whisk together the flour, cornmeal, baking powder, salt, baking soda and cayenne. In a separate bowl whisk the egg and milk.  Add the dry ingredients to the wet ingredients all at once, and mix just until combined (don’t over mix). Let the batter rest for 10 minutes.
   
3. Meanwhile, spread the cornstarch on a plate.  Place each hot dog on a skewer and roll in the cornstarch.
   
4. Pat off any excess cornstarch.  Then dip the hot dog in the batter and immediately place it in the hot oil. 
   
5. Cook until the coating is golden brown, 3-4 minutes. 
   
6. Place the corn dogs on paper towels for draining.  

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