Homemade Corn Dogs

1 cup yellow cornmeal
1 1/2 cup all-purpose flour
1/2 white sugar
1 Tbl baking powder
1/4 tsp salt
1 egg, beaten
1 1/2 cup buttermilk or 2 % milk
1 Tbl vegetable oil
1 Tbl honey
1 (10 count) package of hot dogs
10 wooden skewers or chopsticks
2 qts vegetable oil for frying


In a large pot, turn heat to medium and heat the 2 quarts of oil. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
Note: I am gluten free so I used gluten free corn mix and flour and it still works great.

Enjoy!

Crock Pot Ceasar Chicken Sandwich

4 boneless, skinless chicken breast
1 cup ceasar dressing
1/2 cup shredded parmesan cheese
1 tsp black pepper
Romaine lettuce leaves
Hamburger Buns


Cook chicken in crockpot with 1/2 cup of water on low for 3-4 hours or until chicken is done. Drain and return to crockpot. Shred chicken. Stir in ceasar dressing, parmesan and pepper. Cook on low for 30 more minutes. Serve on toasted buns with romaine.
Note: You may be thinking the same thing I did when I read this recipe. I have never heard of the ceasar flavor on a sandwich until now. But this is AMAZING! A must try.

Enjoy!

Crock Pot Pesto Chicken Ranch

8 boneless, skinless chicken thighs
6 oz jar basil pesto
1 package of ranch dressing seasoning mix
1/2 cup chicken broth

Mix pesto, ranch mix and broth. Place thighs in crock pot and pour ranch mix on top. Cook on high for 3-4 hours or on low for 6-8 hours.
Note: This dish is really good with mashed potatoes or on top of a plain backed potato.

Enjoy!

Chicken and Wild Rice Casserole

1 6oz package of instant wild rice mix
1 medium onion, chopped
1 celery stalk, chopped
2 Tbl butter
1 10 3/4oz cream of chicken soup
1/2 cup sour cream
1/3 cup chicken broth
2 Tbl fresh basil or 1/2 tsp dried basil, crushed
2 cups of shredded cooked chicken or turkey
1/3 cup finely shredded parmesan cheese


Cook rice according to package, or in rice cooker. Meanwhile, preheat oven to 350. In a large skillet, cook onion and celery in butter over medium heat until tender. Stir in soup, sour cream, broth and basil. Stir in cooked rice and chicken. Transfer to ungreased 2-qt baking dish. Sprinkle with cheese. Bake uncovered for 35 minutes or until heated through.
Note: It seemed a little thick to me so I added a little more chicken broth. And I wanted to make more than 2-qt so I added another can of cream of chicken soup and about half a cup to 1 cup more turkey. Made a 8x11 pan.

Enjoy!