Mini Corn Dogs Recipe

WARNING: This is not a healthy recipe!!

Last Sunday, Art and I went to a Superbowl party that ended up being a sausage fest.  I mean, the only meat there was pork – hot dogs, and lots and lots of cocktail smokies. There were smokies in crescent rolls and bacon wrapped smokies (so yummy!!)  Not to be outdone, we brought the fixings for mini corn dogs.  We thought it would be more fun if, instead of making them ahead of time we let people fry their own in a fondue pot.

Mini Corn Dogs

serves quite a few (1 package of smokies has about 30 or so, so it depends on how many you think each guest will eat)


1 package cocktail smokies

1 package hushpuppy mix

1 cup water plus a little more

vegetable oil (for frying)

mini corn dogs recipe


Mix the hushpuppy mix and the water.  Add more water, a tablespoon or two at a time.  The batter should be thin but not runny.

Heat the oil in the fondue pot to 375F.

If you are frying a batch, drain the package of smokies, then dump them into the batter.  Stir it up.  Dip then out with a slotted spoon and drop the gently in small batches into the fondue pot, cooking until golden brown.

For our purposes, we skewered the smokies lengthwise on wooden skewers, then each person could take their individual smokie, dip it into the batter and fry it in the pot.

Again, fry it until goiden brown.  I was surprised how quickly it  was done.  Also, make sure to rotate the stick so the smokie doesn’t brown on just one side.

The Finished Product:

mini corn dogs recipeThese were so good.  Not too heavy, since we’d thinned the batter.  Everybody had a good time frying their own (make sure if you have kids you supervise them or have adults fry the smokies for the kids).

Towards the end of the party people started getting creative and deep frying cheese and even green olives (not bad).

I’m not going to give you a calorie count on this one – just remember my disclaimer at the top of the page.



Whole Wheat Waffles

whole wheat wafflesWaffles are a favorite breakfast food at our house.  When the boys were younger we always kept a box of Eggos in the freezer for easy fixings in the morning.  Now that we are all more health-conscious, I love to make this more nutritious version.  They freeze really well, take only a couple minutes to heat up in the toaster (especially if you like a slightly crispy waffle) and taste really good with a little peanut butter spread on top.  Or for a special treat at night I sometimes toast a half a waffle and spread it with about a tablespoon of Nutella.

So without further ado, here is my recipe for Whole Wheat Waffles, adapted from Sparkpeople.

Recipe: Whole Wheat Waffles

Summary: Easy to make, nutritious waffles that freeze well.


  • 1 3/4 cup whole wheat flour
  • 1/2 tsp. salt
  • 1 Tbsp. baking powder
  • 2 eggs, beaten
  • 1 cup 1% milk
  • 1/2 cup unsweetened applesauce
  • 2 tsp. honey
  • 1 tsp. vanilla extract


  1. In a large mixing bowl, combine flour, baking powder, and salt.
  2. Gradually mix in the eggs, milk, vanilla, applesauce and honey.
  3. Stir until well blended.
  4. Pour batter onto preheated waffle maker which has been sprayed with non-fat cooking spray. For my waffle maker, I use about a half cup of batter per waffle.
  5. Keep in mind that if you use a Belgian waffle maker, you will get bigger waffles and the nutrition information below will be different. (i.e. more calories)

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

Calories: 160

Fat: 3 grams

Protein: 8 grams

whole wheat wafflesEnjoy!!