Corn Dog Muffins

Corn Dog Muffins
2 pkgs (8 1/2 oz each) corn bread/muffin mix (Jiffy is a good, low cost option)
2 tbsp brown sugar
2 eggs
1 cup milk (you can use regular or fat free)
1 can (11 oz) whole kernel corn, drained (if all you have on hand is creamed corn (14 oz, undrained), add 5-7 min. cook time)
5 hot dogs, chopped (I use turkey dogs)

In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). Fill greased or paper-lined muffin cups three-fourths full. Bake @ 400 for 14-18 min. (or add 5-7 min.) or until golden brown. Serve immediately and be sure to refrigerate any leftovers. Yield: 18 muffins

Corn Dog Muffins







Our whole family likes these muffins for either lunch or dinner; pair it with some fresh fruit and you've got a well balanced meal that's KID FRIENDLY!

Oatmeal Brownies

Oatmeal Brownies
1 1/2 cups quick cooking oats (I use old fashioned oats instead)
1 cup M&M miniature baking bits (These rarely go on sale, so it's not often that I add them)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 tsp baking soda
1/2 cup butter or margarine, melted
1 pkg fudge brownie mix (13x9x2 pan size)

In a bowl, combine the first seven ingredients; mix well. Set aside 1 cup for topping. Pat the remaining mixture into a greased 15x10x1 baking pan OR a 13x9x2 baking dish. Prepare brownie batter according to pkg directions. Spread over the crust. Sprinkle with the reserved oat mixture. Bake @ 350 for 25-30 min. for 15x10x1 OR 28-31 min. or until toothpick inserted near the center comes out clean. Cool on wire rack. Cut into bars. Yield: depends on pan size!

Oatmeal Brownies

This recipe is pretty versatile for your taste. You can change up the candy chips or change the type of chopped nuts...whatever fits your fancy!