CHEESE CORN DOG FROZEN RECIPES

Steps:

• **USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more.Heat canola oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes. Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.Serve with spicy mustard.

Steps:

• Cook pasta according to the directions on the package.
• In a separate pan, melt butter over medium heat and stir in 1 1/2 tablespoons flour. Add 1 1/2 cups milk and reduce heat to low. Stir in cheese slowly until melted and pour over cooked pasta.
• Transfer macaroni and cheese to popsicle mold and use a corn dog stick to poke holes in the center of each cavity so the macaroni and cheese can easily be inserted onto the corn dogs sticks once frozen. Freeze for an hour.
• Heat oil in deep fryer or heavy skillet to 375°F.
• In a bowl, combine 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper and 4 teaspoons baking powder. Stir in 1 egg and 1 cup milk.
• Remove frozen macaroni and cheese popsicles from freezer and place two of them on each stick.
• Transfer corn dog batter to a tall glass and dip the corn dogs one by one into the batter.
• Fry corn dogs in batches for 4 minutes or until golden brown
• Drain on paper towels and serve with ketchup or your preferred dipping sauce.