Blue Cheese And Bacon Mini Corn Dogs Recipes

BLUE CHEESE AND BACON MINI CORN DOGS

Steps:

• CORN DOG DIRECTIONS.
• In a large bowl, combine flour, sugar, corn meal,baking powder,dry mustard, and salt.
• Cut in shortening until mixture resembles fine crumbs.
• In a blender, combine milk, blue cheese,and egg; cover and blend until almost smooth.
• Add egg mixture to flour mixture along with bacon;mix well (batter will be thick).
• Meanwhile, heat 1 inch of oil in a heavy 10 inch skillet ovre medium heat to 365°F (should take about 15 minutes).
• Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover. Place coated franks, 3 or 4 at a time, on their sides in hot oil.
• Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off.
• Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly.
• Remove and drain on a baking sheet lined with paper towels.
• Keep warm in a 200°F oven while frying remaining franks.
• Serve warm with Blue Cheese Dip.
• BLUE CHEESE DIP.
• In a medium bowl combine mayonnaise, sour cream, blue cheese, Worcestershire sauce, and ground black pepper.
• Cover and chill until ready to serve.

CHEESY BACON ULTIMATE DOGS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
• Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
• Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
• Place each cooked hot dog onto a bun and top with 2 pickle slices.

MINI CORN DOGS RECIPE BY TASTY

Steps:

• In a medium sized mixing bowl, whisk together dry ingredients.
• Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
• Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
• Preheat oil to 350ºF (180ºC).
• Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
• Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
• Dry off excess oil with paper towels.
• Serve with side of veggies or fruit.
• Enjoy!

KILLER BACON-CHEESE DOGS

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
• Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
• Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
• To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.