Corn Dog Muffins

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Corn Dog Muffins

I really (really) wanted to make this recipe to share with you today. I shopped my pantry for all the ingredients, had them right out on the counter (except for the beer ~ I planned to swap that one out with water. . . ), ;) and had just about pulled down the bread machine from the top shelf.

 

But then I started thinking that lots of folks might not have a bread machine. Or the energy to put together pretzel hot dogs. Or would just figure that if you’re going to wrap bread around a hot dog you might just as well make a pig-in-a-blanket with some crescent rolls out of the fridge.

 

So you’re getting these instead. ;)

 

Please don’t judge the fact that my kids eat corn dogs occasionally. In all reality they love them, and I figure that if you’re heading to the ballpark where you’re going to buy them a corn dog anyways, you can just as easily pop these in the oven and save at least a few calories since they’re not fried. (And did I mention you’d pinch a few pennies too?)

 

You’re welcome.

 

In just a few weeks I {hope!} we’ll be all set up in our new kitchen and I’ll be sharing a few 0h-so-fancy recipes that aren’t made completely for folks under the age of 14.  But for now we’re still keeping it simple around here making recipes with what I’ve got in the kitchen. Maybe it’ll help you out too if you’re feeling a little overdone this week!

 

Note: I made the mistake of putting the hot dogs in on top of the batter ~ I think if you’ll place those in the muffin tins first, you’ll have much prettier muffins! ;)  

 

 

Corn Dog Muffins

Ingredients

  • 2 8.5 oz. packages Cornbread Mix (I used Jiffy)
  • 2 tbsp brown sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup shredded Cheddar Cheese
  • 9 hot dogs cut in chunks

Instructions

  1. Grease 18 muffin cups.
  2. Mix together cornbread mix and brown sugar in large bowl.
  3. In separate bowl, mix together 2 eggs and milk.
  4. Add milk mixture to corn bread mixture, then stir in cheese.
  5. Place pieces of hot dogs down into muffin cups.
  6. Pour corn bread batter over each cup, about 2/3 full.
  7. Bake at 400 for 15 minutes or until lightly browned.
  8. Cool for five minutes, then serve!
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Here are the best sales I see to watch for this week (as of 5/7/14:)

  • Ball Park Hot Dogs BOGO $3.20 at Publix
  • Sargento Shredded Cheese $2.99 at Publix, use $.70/1 Kroger ecoupon
  • Kroger Bar-S Hot Dogs $1
Recipe adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Recipe Ideas For The Big Game

Looking for more penny pinched recipes? Here you go!

Planning to watch the big game tomorrow? Here’s a roundup of my favorite recipes your family might enjoy. Have a fantastic Sunday!

 White Chicken Chili

Slow Cooker Cream Cheese Chicken Chilil

Slow Cooker Cream Cheese Chicken Chili

ham and cheese sliders

Best Ever Ham & Cheese Sliders (if you make these up in the morning they’ll be ready in time for the game!)

Slow Cooker Buffalo Chicken Sliders 

Buffalo Chicken Sliders

Slow Cooked Italian Beef Sliders

Mini Meatball Subs

Cheddar Bacon Ranch Pulls

Sassy Chicken Enchilada Dip

 

Slow Cooker Chicken Nachos

 

Slow Cooker Beef Nacho Bake

Restaurant Style Nachos

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Slow Cooker Warm Chicken Nacho Dip

If you need a little more menu inspiration, go HERE. 

Pepperoni Pizza Quesadillas

Looking for more penny pinched recipes? Here you go!

Ever have a busy night but you just want something your kids will actually eat on the table? My kiddos love Pizza, so when I saw this idea for Pepperoni Pizza Quesadillas on Pinterest I knew it was right up their alley.

 

I made these for six kiddos earlier this week for lunch, and they ate up every last bite. It’s quick, easy, and a great way to quickly get an easy meal done this week! Here’s how to get cooking in your home.

Pepperoni Pizza Quesadillas

Ingredients

  • 8 flour tortillas
  • olive oil
  • 2 cups shredded mozzarella cheese
  • 1/3 pepperoni
  • small jar pizza sauce or pasta sauce
  • black olives, mushrooms, green peppers, optional

Instructions

  1. Heat skillet to medium heat and fry pepperoni for a few minutes until it becomes crisp. Remove from pan and place on paper towel to drain.
  2. Heat 2 tbsp olive oil in skillet on low-medium heat.
  3. Spread a thin layer of pizza or pasta sauce on tortilla.
  4. Add a thin layer of cheese to the tortilla.
  5. Add pepperoni and any other toppings.
  6. Top with another thin layer of cheese.
  7. Cover with another tortilla, and place in pre-heated skillet for about 3-4 minutes, until the cheese melts.
  8. Carefully flip quesadilla over to cook the other side.
  9. Remove from heat and cut into triangles - serve with extra pizza sauce. Enjoy!
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Here are the best sales I see to watch for this week (as of 11/13/13):

  • Kroger Azteca Flour Tortillas $.79
  • Kroger Classico Pasta Sauce $1.79, use $1/3 Classico coupon
  • Target Market Pantry Shredded Cheese 8 oz $2.25 
  • Publix Kraft Shredded Cheese 8 oz $2

Recipe adapted from Snixy Kitchen. Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Pumpkin Quick Bread

Looking for a simple yummy treat this Saturday? My friend Dana gave me this recipe forever ago, and my kids eat it for breakfast, take it to school for a snack, and still want more for dessert. The great thing about it is it makes enough for three loaves, so my plan is always to make one to eat, one to freeze, and one to give away.  However, we’ve never had a singe loaf of Pumpkin Bread make it to the freezer, because we devour it long before it ever gets there!  It was probably the first quick bread recipe I ever made when my husband and I were first married, and now I have to make a few loaves each fall.

 

My favorite thing about the recipe? While it’s baking your home will smell divine, like fall just walked right through your door. Swing by Aldi to pick up a can of pumpkin if you don’t have one in the pantry, and get baking.

 

 

Pumpkin Quick Bread

Ingredients

  • 3 1/2 cups flour
  • 3 cups sugar
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 can pumpkin (15 oz)

Instructions

  1. Mix dry ingredients and wet ingredients separately.
  2. Make well of dry ingredients and add then add in “wet” ingredients. Blend all together.
  3. Grease and flour 3 large bread bread pans.
  4. Bake at 350 for an 45 to 55 minutes (watch closely so it doesn’t get too brown.) Your house will smell so yummy and your kids will love it . . . enjoy!
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Looking for more recipes to try? Start HERE.  

Homemade Snow Cones

My kids love Snow Cones.  At the ball park, a carnival, or wherever else they find one, they just can’t get enough. So, last summer I decided to try out making Homemade Snow Cones, and they were so excited to try them out (plus it was so easy to do!) You can find Sno Cone Syrup at the Dollar Tree for (you guessed it) a dollar, but making it yourself with items already in your kitchen is kinda fun too.

Homemade Sno-Cones

Ingredients

  1. 2 cups sugar
  2. 1 cup water
  3. 1 envelope Kool Aid mix free at Publix and Kroger
  4. crushed ice

 

Directions

  1. Cook sugar and water over high heat on stove top until boiling.
  2. Boil for one minute.
  3. Add Kool Aid Mix and stir completely (we used grape  . . . delicious!)
  4. Let cool.
  5. Crush ice using blender (tip:  if your refrigerator has a “crushed” ice option use that to make the process easier on your blender!)

 

 

 

 

Looking for more penny pinched ways to enjoy the summer? Here you go. . . 

 

Slow Cooker Monkey Bread

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Crockpot Monkey Bread

Try out this yummy Slow Cooker Monkey Bread. Your family will love it. You can also try out this one, but either way I’m pretty sure you’ll have a happy bunch of monkeys on your hands. (And yes, I’m kinda sad that I’m giving up this one for Lent.)

 

Slow Cooker Monkey Bread

Slow Cooker Monkey Bread

Ingredients

  • cooking spray
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tbsp cinnamon
  • 4 7.5 oz cans refrigerated biscuits (I get the inexpensive Pillsbury ones)
  • 1 1/2 cups apples (optional)
  • 1/2 cup butter melted
  • 1/3 cup apple juice
  • 1 tsp vanilla

Instructions

  1. Spray slow cooker with cooking spray.
  2. Mix together white and brown sugar and cinnamon. Sprinkle 2 tablespoons on the bottom of the slow cooker.
  3. Cut biscuits into quarters (I use scissors) and coat with remaining cinnamon sugar mixture. (At our house we put the biscuits in a plastic bag and my kids shake until their heart’s content!)
  4. Add biscuits to slow cooker, pouring any extra sugar on top.
  5. Mix together butter, vanilla and apple juice, and pour over biscuits in slow cooker.
  6. Cook on low 2 to 2 1/2 hours.
  7. Let cool for fifteen minutes. Then turn over onto platter. (I was worried it wouldn't turn over, but they popped right out!)
  8. Cool for a few more minutes, then serve.
  9. Enjoy!
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If you’ve tried out a great slow cooker recipe I’d love the recipe. . . there are so many good ones, and since I’m planning to keep Mrs. Potts busy this month, I’d love to try out a few of your suggestions! Leave a comment to share your tips.  And if you’re looking for more slow cooker recipes, here are several more in the series:

 

 


Need a slow cooker to get started? Here are a few decent deals on Amazon:

Raisin Bran Muffins

 

This recipe for Raisin Bran Muffins just might be my favorite muffin recipe ever, not because they’re the absolute yummiest ever (they’re pretty good, but will never quite compete with these Banana Chocolate Chip Muffins!) but because they’re so simple to make, fairly good-for-you, and the batter lasts in the refrigerator for 6 weeks.  My mother-in-law gave me the recipe, and I always pull in out in January to mix up a batch or two to easily have on hand on cold winter mornings. My husband also loves them as a treat at night, and I feel like a 1950′s happy housewife everytime I make them!

 

Here’s what you’ll need:

 

Raisin Bran Muffins

Raisin Bran Muffins

Ingredients

  • 2 1/2 cups flour
  • 2 1/2 cups whole wheat flour
  • 2 teaspoons salt
  • 3 cups sugar
  • 1 1/2 teaspoon cinnamon
  • 3 teaspoons baking soda
  • 1 1/2 teaspoon nutmeg (I never use this because I can’t find it in my pantry!)
  • 1 cup oil
  • 4 eggs
  • 1 qt. buttermilk (if you don’t want to purchase buttermilk, just use 4 cups milk and add 4 teaspoons vinegar and let sit 10 minutes to sour milk)
  • 1 15 oz. package Raisin Bran

Instructions

  1. Sift dry ingredients.
  2. Add oil, eggs and buttermilk to dry ingredients (don’t mix too long – just until dry stuff gets wet).
  3. Add raisin bran.
  4. Mix in large bowl; fill muffin cups 1/2 – 2/3 full.
  5. Bake at 400 for 15-20 minutes (closer to 15). Batter will be thick.
  6. Keeps in refrigerator for up to six weeks. Enjoy!
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To help keep life simple, keep them in the fridge with directions nearby for those frosty mornings. So easy, and so nice to have a warmed up treated always ready to go during this time of year.

 Raisin Bran Muffin Recipe

Do you have a muffin recipe that you just love? I’d love to hear about it . . . we’re always looking for new ones to try around here!

 

Looking for more muffin recipes to try? Here are  a few more favorites:

Jack O Lantern Quesadillas

Jack O Lantern Quesadillas

This has been one of those way-too-behind kind of weeks at our house, so when there wasn’t enough time for planning a real meal, these cute Jack-O-Lantern Quesadillas came to the rescue. If you’re looking for a fun busy weeknight meal this week, this one’s for you. :)

Jack O Lantern Quesadillas

Ingredients

  • Shredded Cheese
  • Soft Tacos

Instructions

  1. Cut Jack O Lantern face out of taco shell.
  2. Add oil to a skillet on stove, place one regular taco shell in skillet, 3-4 tablespoons cheese, then top with Jack O Lantern shell.
  3. Cook for 1-2 minutes until the bottom is lightly golden, then transfer to baking sheet.
  4. Complete process for any other quesadillas that you're making.
  5. Once baking sheet is full, put in oven under broiler for a few minutes until cheese is bubbly on top.
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And here are the deals that match up with this right now at a few of our favorite stores:

  • Taco Bell Home Originals Dinner BOGO $2.99 at Publix (may be cheaper to buy the kit than just purchasing taco shells by themselves)
  • Kroger has soft taco shells this week for $1.65/12 pack (can’t remember which brand, but it was the best price I could find!)

Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

Fall Popcorn Ring Recipe

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Fall Popcorn Ring Recipe

My friend Nikki shared this yummy Fall Popcorn Ring recipe last year using seasonal colored M&Ms for each holiday, and it’s one of my favorite snacks to share during the holidays!  And since Publix has the Kraft Caramels on sale Buy One Get One Free in the new ad starting tomorrow, I figured it was time to share this one again.   Thanks so much for sending over the recipe Nikki . . . it’s one of our favorites and I’m hoping to make it again over the weekend! :)

 

Fall Popcorn Ring

Ingredients

  • 10-12 cups popped popcorn (2 standard bags plain white microwave popcorn works--remove old maids)
  • 1/2 stick butter
  • 20 pieces caramel Kraft Traditional Caramels BOGO $2.70
  • 1 bag (16 oz) mini marshmallows
  • 1 cup M&Ms
  • 1 1/2 cups peanuts (optional)

Instructions

  1. Unwrap caramels and soften in the microwave (about 45-60 seconds).
  2. Add butter and marshmallows, and melt together (30 seconds at a time, 3-4 times), mix well.
  3. Pour over the popcorn and mix.
  4. Add M&Ms and peanuts.
  5. Add to an angel food cake pan (lightly coated with butter if it's not a non-stick span), then press firmly.
  6. Let sit for 30-60 minutes. Remove from cake pan and top with a few more M&Ms to make it look fluffed up for fall. :)
  7. Enjoy!
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Be sure to check out the new Recipe Gallery for more recipe ideas! Thanks to I Heart Publix for the coupon matchups, and visit $5 Dinner Mom for more bargain meal deals.  If you need a little more menu inspiration, check out the Recipe Index

 

 

Lightened Up Pumpkin Chocolate Chip Muffins

 

 

I saw this recipe over on Pinterest, and thought it looked a little too easy not to least try. . . plus it’s *almost* good for you! While these aren’t the yummiest muffins I’ve ever eaten in my life, they’re packed with fiber, and my daughter (who’s recently become the pickiest eater on the planet . . .) absolutely loved them.

 

To me they tasted a lot like the inside of a Snackwell’s Chocolate cookie, but if you’re looking for a lightened up sweet treat they’ll definitely hit the spot!  The pumpkin flavor isn’t too strong, and adding the chocolate chips (which I forgot to include the in the picture . . .) really made them a great afternoon snack.

 

 

Lightened Up Pumpkin Chocolate Chip Muffins

adapted from Food.com

Ingredients

  1. small can pumpkin puree
  2. 1 devil’s food cake mix
  3. 1 cup semi-sweet chocolate chips (optional)

Directions

  1. Use mixer to blend cake mix and pumpkin together. I added the pumpkin slowly, adding about 1/4 of the can until it was thoroughly combined.
  2. Stir in chocolate chips.
  3. Bake in muffin cups at 350 for 20-25 minutes. Enjoy!

 

You may want to also try out these Banana Chocolate Chip Muffins if you have any bananas that need to get used up . . . they’re fantastic!  Need a little more recipe inspiration? Go HERE



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