Mini Corndogs

  • By Dutch Oven Daddy
  • 11 Jun, 2017
Ingredients

5 cups vegetable oil
1 package hotdogs (hotdogs cut in half)
1/2 cup flour
1/2 cup yellow cornmeal
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar (or 1/2 tsp honey)
1 Tbsp shortening
1/3 C milk
1 egg
wooden skewers


Instructions

1. Mix flour, cornmeal, baking powder, salt and sugar together.

2.  Add cut shortening into the mixture.

3.  Add milk and eggs to cornmeal mixture and mix until combined

6.  Add 5 cups of vegetable oil to 10" Dutch oven and heat oil on medium heat on a stove top.

4.  Cook hotdogs in a pot using cold water and add hotdogs immediately. Once the water comes to a boil remove hotdogs and pat dry.

5. Insert wooden bamboo stick into each hotdog and dip into mixture.

4.  Dip hotdog with mixture in vegetable oil and cook until golden brown. Should be about 2-3 minutes for each hotdog.

4. Serve with mustard.

By Ned Adams 26 Jun, 2017
Ingredients

3 tablespoons butter
2 tablespoons  olive oil
1 tablespoon garlic powder
2 cups heavy cream
1/4 teaspoon ground pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1/4 cup warm water
Salt and Pepper to taste

Instructions

1. Add butter and olive oil to 12" skillet and melt on medium high heat

2.  Add pepper, garlic powder and heavy cream. Heat to simmer

3.  Add cheese and additional salt and pepper to taste.

4.  Add additional water if the sauce gets too thick. I like to use excess pasta water.

4. Serve over prepared pasta.

By Dutch Oven Daddy 25 Jun, 2017
Ingredients

1 - box of any chocolate cake mix
1 - 21 oz can of cherry pie filling
1 tsp Almond or Vanilla Extract
3 eggs
1 container chocolate frosting

Instructions

Mix all ingredients together in a mixing bowl.

Add mixture to a 12" Dutch oven or 12" Skillet (if you are using an indoor oven)

Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Let cool and add frosting as desired.
By Dutch Oven Daddy 21 Jun, 2017
Ingredients

5 russet potatoes
12" Dutch oven
Olive Oil
Coarse Salt

Instructions

1. Apply thin layer of olive oil on each potato.  

2.  Sprinkle each potato lightly with coarse salt.

3.  Poke each potato with a fork several times so they don't explode.

4.  Bake in 12" Dutch oven at 350 degrees for 45 minutes.

5.  Serve with sour cream, butter, bacon and chives.

By Dutch Oven Daddy 11 Jun, 2017
Ingredients

5 cups vegetable oil
1 package hotdogs (hotdogs cut in half)
1/2 cup flour
1/2 cup yellow cornmeal
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar (or 1/2 tsp honey)
1 Tbsp shortening
1/3 C milk
1 egg
wooden skewers


Instructions

1. Mix flour, cornmeal, baking powder, salt and sugar together.

2.  Add cut shortening into the mixture.

3.  Add milk and eggs to cornmeal mixture and mix until combined

6.  Add 5 cups of vegetable oil to 10" Dutch oven and heat oil on medium heat on a stove top.

4.  Cook hotdogs in a pot using cold water and add hotdogs immediately. Once the water comes to a boil remove hotdogs and pat dry.

5. Insert wooden bamboo stick into each hotdog and dip into mixture.

4.  Dip hotdog with mixture in vegetable oil and cook until golden brown. Should be about 2-3 minutes for each hotdog.

4. Serve with mustard.

By Ned Adams 05 Jun, 2017
Ingredients

4 - Sliced Frech Bread
5 tbsp butter
1 tbsp garlic bread dry mixture

Instructions

1. Heat butter and garlic bread dry mixture in a 12" cast iron skillet on medium / high heat.

2.  Add bread and let sit in skillet for 3-4 minutes making sure it doesn't burn.

3.  Flip bread over and repeat step 2.

4. Serve immediately.

By Dutch Oven Daddy 31 May, 2017
Ingredients

28 oz Green Chile enchilada sauce
10 oz package frozen spinach (optional)
8 oz cream cheese
14 oz can diced green chiles
1 1/4 cup shredded Mexican cheese
15 corn or flour tortillas
3 cooked chicken breast halves, shredded (or a whole rotisserie chicken)

Instructions

Pour 1/3 can of enchilada sauce into a 10" Dutch oven. Layer 5 tortillas torn in half and overlapping. Spread half chicken, half spinach and half cream cheese with salt and pepper to taste.  Top with half green chilies.  Repeat the second layer.  Top with remaining tortillas and add cheese.

Cook at 350 degrees for 30 to 40 minutes until cheese is melty. Let rest 10 minutes before serving. 

Serves about 8 adults.
By Ned Adams 29 May, 2017
Ingredients

2- 30 oz canned peaches
1 yellow cake mix
1/2 stick butter (cubed)
Cinnamon to taste

Instructions

1. Add peaches to 12" Dutch oven.

2. Spread cake mix over peaches evenly.

3.  Add cubed butter evenly on top of the cake mix.

4. Sprinkle cinnamon to taste over the top of mixture.

5. Bake at 350 degrees in a Dutch oven with lid on for 20-30 minutes or until done.

By Ned Adams 27 May, 2017
Ingredients

7 Russet Potatoes
1 lb Bacon
1 sliced onion
16 oz Sharp shredded cheddar cheese
6 oz Ginger Ale
Salt and Pepper to taste
Paprika

Instructions

1. Slice potatoes and soak them in a bowl of water.

2. Slice bacon into 1 inch pieces and cook on the bottom of a 10" Dutch oven. When crispy remove bacon and save for later.

3.  Leave bacon fat in bottom of Dutch oven and add about 1/3 of the sliced potatoes, then layer with bacon, and onions and cheese. In between each layer add salt and pepper.

3. When all layers have been added, sprinkle with paprika.  Pour ginger ale around the edges.

4. Cook at 350 degrees in a Dutch oven with lid on for 30-45 minutes or until done.

By Ned Adams 26 May, 2017
Ingredients

24 Bread Rolls (We used Rhodes frozen rolls)
1 stick butter (melted)
1 tsp garlic salt
1 tsp basil
1/4 cup parmesaen cheese


Instructions

1. Add melted butter, garlic salt, basil together in a mixing bowl

2.  Roll the rolls in butter mixture and get a good coating on them.

3.  Add rolls to a 12" Dutch oven. You don't have to use a Dutch oven liner.

4.  Bake at 350 degrees for 15-20 minutes

By Ned Adams 24 May, 2017
Ingredients

1 bundle Asparagus
3 tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste

Instructions

1. Snap ends of asparagus and line them in a 10" dutch oven.

2. Drizzle olive oil over Asparagus

3. Sprinkle with Salt and Ground Pepper

4. Cook at 350 degrees in a Dutch oven with lid on for 7-9 minutes or until done.

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