My son had a fall bash this past Saturday with a hayride, bonfire, lots of food and a ping pong tournament.
Actually they played “sting pong” where the loser of a point has to let the other guy hit a ball at his bare back leaving a welt. Ouch! But somehow, eighth grade boys think that is hilariously fun.
Anyhow, they were left with fun memories. I was left with LOTS of leftover hotdogs.
So, in brainstorming ways to use them up this week, I was reminded of a recipe my friend Marica sent in for my book A Life That Says Welcome. It is for corn dog casserole and it never fails to be a hit. I’m listing it below. Try it on your brood.
For those of you who have trick or treaters to get ready tonight, it would make a quick supper before they head out to gather their goodies.
2 tablespoons butter
1 cup green onions, chopped fine (optional)
2 pounds hot dogs, sliced into rounds (about 14-16 hot dogs)
1 1/2 cups milk
2 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon pepper
3 cups shredded cheddar cheese
2 8 1/2 -ounce packages Jiffy cornbread muffin mix
Sauté onions with hot dogs in butter. Set aside. Mix cornbread muffin mixes with eggs, milk, spices, and 1 1/2 cups cheese. Add hot dog mixture.
Spread in 3-quart casserole dish or 9-by-13 greased pan. Top with remaining cheese. Bake at 400 degrees for 30 minutes or until golden brown. Serves 6.
Come back later this week for a great giveaway from a new friend!