CORNBREAD AND HOT DOG RECIPE RECIPES

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HOT DOG ROLL-UPS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hot Dog Roll-Ups Recipe: How to Make It - Taste of Home image

Not only do my grandchildren love these cheese-filled hot dogs, they enjoy helping put the meal together, too. It's the perfect solution when you need a last-minute lunch. —Lyletta Searle, Morgan, Utah

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 4

8 hot dogs
1 block (4 ounces) cheddar cheese, cut into 8 strips
2 bacon strips, cooked and crumbled
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Cut a lengthwise slit in each hot dog; fill with a strip of cheese and about 1/2 teaspoon bacon. Separate crescent dough into 8 triangles. Place a hot dog on the wide end of each triangle; roll toward the point. Place cheese side up on an ungreased baking sheet. Bake at 375° until golden brown, 12 minutes or until golden brown.

Nutrition Facts : Calories 325 calories, FatContent 25g fat (10g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 797mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 11g protein.

BEST SKILLET CORNBREAD RECIPE - HOW TO MAKE SKILLET CORNBREAD



Best Skillet Cornbread Recipe - How to Make Skillet Cornbread image

Here's how to make the best skillet cornbread recipe out there, including step-by-step instructions. Buttermilk and cornbread never tasted so good!

Provided by Ree Drummond

Categories     Thanksgiving    baking    comfort food    main dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 10

1 c.

yellow cornmeal

1/2 c.

all-purpose flour

1 tsp.

salt

1 tbsp.

baking powder

1 c.

buttermilk

1/2 c.

milk

1

whole egg

1/2 tsp.

baking soda

1/4 c.

shortening

2 tbsp.

shortening

Steps:

  • Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.  In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

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