Mini Corn Dogs

1 2/3 C. flour (I use half wheat, half white)

1/3 C. cornmeal

3 tsp baking powder

1 tsp salt

3 TBL cold butter

1 TBL shortening

1 egg

3/4 C. milk

24 mini hot dogs (or regular ones cut up)

Combine flour, cornmeal, baking powder, and salt. Cut in butter and shortening until crumbly. (If you don't have a pastry blender, use a fork or your hands!) Beat egg and milk then add to the dry crumbs until a soft dough forms. Knead on a lightly floured counter 6-8 times. Roll out to 1/4 inch thick. Cut into circles (A mason jar lid works great.) Fold over a hot dog and seal edges. Bake on greased cookie sheet for 10-12 minutes at 450 degrees. Dip in honey mustard!

I like this recipe because: My kids love it and it has minimal ingredients.

My least favorite thing about this recipe: It's time consuming making dough, but it's worth it!

Deviled Eggs (By The Lion House)

Ethan loves these!!

6 hardboiled eggs

1/4 cup mayo

1 teaspoon vinegar

1 teaspoon mustard

1/8 teaspoon salt

dash white pepper (I don't have white, I use black)

1/8 teaspoon Worchestershire Sauce

drop tobasco (I also omit this if I don't have it around)

paprika

Peel eggs and cut in half lengthwise. Slip out yolks and mash. Add remaining ingredients. Spoon back into eggs. Sprinkle with paprika.

I like this recipe because: It's easy and good!

My least favorite thing about this recipe is: Pronouncing the 'Worchestershire' part....

Salsa (Adapted from a Rachel Ray Magazine)

So when I cook, I really hate following the recipe. I really like to just throw what sounds, tastes, and looks good. (Read: This doesn't quite work when baking). Here is a recipe I saw in a Rachel Ray magazine and have basically taken out the numbers.

8-12 Tomatoes, or however many you want really
1-2 cloves garlic chopped fine
a handful of fresh cilantro chopped
Onions. Purple, green, yellow. Whatever you have around the house. Just put in whatever looks good.
A half of a jalepeno or a whole one, chopped small. However hot you like it!
Some salt.
Juice from half a lime

I chop all this stuff by hand, stir it, and let it sit overnight. Or you can have some right away. Either way it's delish! If it's not as hot as you want it the next day, add more jalepeno and wait a day to add more. It takes a while for the hot stuff to show up.

I like this recipe because: I can control hot hot it is, and it's chunky. Way better than the stuff from the store!

My least favorite thing about this recipe is: The cilantro smells pretty strong and will stick to your hands after you chop it up.