Bite Size Chicken Pot Pies + More Easy Dinner Recipes with Chicken

Bite Size Chicken Pot Pies + More Easy Dinner Recipes with Chicken

If you are looking for an some easy dinner recipes with chicken that you can whip up rather quickly, you will want to try this bite size chicken pot pie recipe! It can be quickly thrown together with items that you likely already have in your home. You can serve it as an appetizer at parties!

I am not usually a fan of using pre-made cream of chicken soup (or cream of anything soups).  One of these days I am going to whip up a big batch of homemade cream of chicken soup and can it myself for recipes just like this.  Just need to find more time in each day!

To make it, you will need:

bite size chicken pot pies ingredients

1 lb boneless skinless chicken breasts, chopped in to bite-size pieces
1 tsp vegetable oil
1 pkg Crescent Rolls
1 can Cream of Chicken Soup
6 oz Frozen Peas & Carrots
Salt & Pepper to taste

Making it is easy!

Preheat your oven to 375

Heat oil in a non-stick skillet and saute the chicken until no longer pink.

mini chicken pot pie mix

Add chicken soup and 5 oz water to the skillet and mix until blended. Add vegetables and cook until they are thawed and softened

Spray muffin tins with non-stick spray.

mini chicken pot pie cook

Separate crescent rolls and place each one in a muffin tin, swirling it around as needed to form a “cup”. Fill each cup with chicken & vegetable mixture.

Bake for 12 – 15 minutes or until done.

Serve & enjoy!

You might want to try these other easy dinner recipes with chicken:

Mint Chocolate Chip Cookie Recipe | St. Patricks Day Cookies!

Mint Chocolate Chip Cookie Recipe

If you are looking for a great cookie for St. Patrick’s Day, you are going to want to try this Mint Chocolate Chip Cookie recipe! They are made very much like a traditional chocolate chip cookie, you just add some green food coloring and use Dark Chocolate and Mint Baking Chips to give you all the flavor that you need!

If you can’t find the Dark Chocolate and Mint Baking Chips aat your local store, there is a very simple solution! Just replace the vanilla extract with mint extract (NOT peppermint extract) and use regular chocolate chips! You will need to adjust the amount of mint extract to your taste, so start slow replacing the vanilla, taste a little bit of the dough and then add more as you need/want it (yes – even though it has raw eggs in it. I have been eating raw cookie dough for more than 40 years and while I know that there is a chance of salmonella from eating raw eggs, but I am willing to take that chance!).

As usual, I STRONGLY suggest that you use parchment paper when you bake these cookies.  Not only does it make clean-up a breeze, but it prevents the cookies from spreading too much and they retain that nice puffy shape!

Hennyway – to make my Mint Chocolate Chip Cookie recipe, you will need:

mint chocolate chip cookies ingredients

INGREDIENTS:

  • 3/4 cup softened Butter
  • 2 3/4 cup Flour
  • 1 1/4 cup Sugar
  • 2 Eggs
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 8 drops Green Food Coloring
  • 2 cups Dark Chocolate and Mint Baking Chips

Scroll down for the complete directions!

You might want to try these other cookie recipes:

Mint Chocolate Chip Cookie Recipe | St. Patricks Day Cookies!

Rating: 51

Prep Time: 7 minutes

Cook Time: 13 minutes

Total Time: 20 minutes

Mint Chocolate Chip Cookie Recipe | St. Patricks Day Cookies!

Ingredients

  • 3/4 cup softened Butter
  • 2 3/4 cup Flour
  • 1 1/4 cup Sugar
  • 2 Eggs
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 8 drops Green Food Coloring
  • 2 cups Dark Chocolate and Mint Baking Chips

Instructions

  1. Preheat oven to 375.
  2. Line a baking sheet with parchment paper and set aside.
  3. Cream together butter and sugar.
  4. Add eggs and mix well.
  5. Add vanilla and mix until fluffy.
  6. Combine flour, baking powder and salt in another bowl and mix together well.
  7. Add dry mixture to wet and mix on low until combined.
  8. Add green food coloring and mix until color is consistent.
  9. Add mint chips and stir until well distributed.
  10. Drop tablespoon sized portions of cookie dough onto prepared sheet.
  11. Bake for 12–14 minutes.
  12. Allow to cool.
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Crockpot Cheese Steak Recipe

Crockpot Cheesesteak Recipe

Cheese steak “purists” (and most people from Philadelphia, PA) will tell you that there is no such thing as a crockpot cheese steak recipe and, to some extent, I agree with them. Cheese steaks should be made on a flat-top grill and you should be able to smell them cooking about a block away.

On the other hand, there is something to be said for wanting the flavor of a Philly-style cheesesteak without stinking up your house for days. This crockpot cheesesteak recipe will do exactly that!

Having lived in the Philadelphia area (almost) my entire life and having traveled the country quite a bit and having seen some of the pitiful excuses for cheesesteaks, there are a few truisms about cheesesteaks (even if we can’t decide if CheeseSteak is 1 word or 2!):

  1. The roll is everything. Amoroso rolls are absolutely the best (and now available frozen nationwide if you can’t find them fresh in your grocery store). If you can’t find Amoroso, get a good quality hoagie/sub roll. No hot dog rolls, no ciabatta, nothing fancy. Just a plain old hoagie/sub roll.
  2. You want to trim your roast of all visible fat before you place it in your crockpot. Top Round or Rib Eye is best for an authentic Philly cheesesteak.
  3. There is some debate over whether a cheese steak should be VERY thin slices or meat chopped in to tiny pieces. I can’t stand cheesesteaks made with sliced beef. I want my cheese steak chopped! This recipe will allow you to shred the beef in to tiny pieces – you want it REALLY small – almost smaller pieces than ground beef. You can do this easily with 2 forks once the beef is completely cooked.
  4. The cheese: once again – Philly people have their loyalties. Some people prefer provolone (I do) but MANY people prefer Cheez Wiz (including people I know who would never eat Cheez Wiz on anything else except a cheesesteak). And still some people like just plain American cheese. I am going to tell you that you should at least TRY a cheesesteak with Cheez Wiz at least once in your life, but I am squarely on Team Provolone!

Ok – let’s get to the crockpot cheese steak recipe! To make it, you will need:

Ingredients:

crockpot cheesesteaks ingredients

  • 2 lb Beef Roast (top round or rib eye)
  • 1 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 1 tbsp minced Garlic
  • 2 Onions sliced
  • 1 peppers sliced
  • Provolone cheese
  • Hoagie or Sub Rolls

Scroll down for the complete directions!

You might also want to try these crockpot recipes:

Crockpot Cheeses Steak Recipe

Rating: 41

Prep Time: 10 minutes

Cook Time: 8 hours

Crockpot Cheeses Steak Recipe

Ingredients

  • 2 lb Beef Roast (top round or rib eye)
  • 1 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 1 tbsp minced Garlic
  • 2 Onions sliced
  • 1 pepper sliced
  • Provolone cheese
  • Hoagie or Sub Rolls

Instructions

  1. Place beef, broth, soy sauce, garlic, and 1/2 of the peppers and 1/2 the onions in the slow cooker.
  2. Cook on low about 8 hours.
  3. Use 2 forks to shred the beef in to tiny pieces. Remove any fat particles/pieces that you see.
  4. Add remaining onions and peppers and cook for another hour.
  5. Preheat oven to 350.
  6. Open sub/hoagie rolls and place provolone on each side and heat until cheese is melted and bread is slightly crunchy.
  7. Use a slotted spoon to scoop up some of the meat mixture (letting the juices drain as much as possible)
  8. Top the bread & cheese with the meat mixture and serve!
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Creamy Crock Pot Mac and Cheese Recipe

crockpot mac and cheese

So we have a problem in our house…my daughter eats about 4 foods and won’t try anything else. One of those foods is the macaroni & cheese “in the blue box” and I have been on a quest to find a homemade version. Last month I came up with my easy macaroni and cheese recipe and, while my husband and boys loved it, she wouldn’t even try it.

Sigh…the quest continues.

We were doing a lot of running around that day and I wanted to give crock pot mac and cheese a try. I had tried it in the past, but had a problem with the cheese curdling or it drying out, but I know that so many people are able to make it. Thanks to Paula Deen, I now have the best recipe for crock pot mac and cheese to add to my lineup!

But my daughter still wouldn’t try it.  I think I need to find the pasta that comes in the blue box…and maybe add some orange food coloring for her to try it.  Then again, maybe I can just wait for her to outgrow her picky-eater phase….

Serve this as a side dish or as a meal all by itself (although the next time I make it as a meal, I think I might double the recipe.  My 10-year old was practically licking the inside of the crockpot!).  I paired it with a cup of tomato soup and it was delicious!

One last thing – I am not usually a fan of using slow cooker liners (it’s really not that hard to clean my crockpot), but I did use them this time because I was concerend about it sticking too much to the pot.  I’m glad I did because it made clear-up a breeze!

Scroll down for the complete directions!

You might want to try these other crockpot recipes:

Creamy Crock Pot Mac and Cheese Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 40 minutes

Yield: 4 dinner-size servings

Creamy Crock Pot Mac and Cheese Recipe

Ingredients

  • 2 cups uncooked elbow macaroni
  • 4 Tbsp butter
  • 2 1/2 cups grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper

Instructions

  1. Boil the macaroni in water until just slightly undercooked. Drain
  2. In a medium saucepan, combine butter and cheese. Cook & stir until the cheese melts.
  3. Spray the inside of your slow cooker with non-stick spray (or use a crock pot liner
  4. Add the cheese/butter mixture, sour cream, soup, salt, milk, mustard and pepper to your crockpot and stir well.
  5. Add the drained macaroni and stir again.
  6. Cook on low for about 2.5 - 3 hours, stirring occasionally

Notes

The original recipe called for eggs (because I was afraid of curdling), but I skipped those and it turned out fabulous!

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Easy Tomato Soup Recipe | Crockpot Cream of Tomato Soup

easy tomato soup recipe

Tomato soup is probably one of my favorite soups to have on a rainy day. It’s just pure comfort food. We still have to get through the end of winter and the “April Showers” (just because it is a cliche doesn’t mean that it isn’t true!), and I just crave soup on those cold, damp and dreary days. Here is an easy tomato soup recipe that you can make in the crockpot!

Trust me – once you make this, you will never buy a can of the stuff again! If you want to make it in a hurry, it can also be made on top of the stove. Just follow all the directions and simmer it for about 20 – 30 minutes until the tomatoes are very tender.

The only special equipment that you will need to make this soup is a traditional blender or an immersion blender. I highly recommend that you buy an immersion blender, if not for this recipe, then for future ones. It is such a time-saver (because you don’t have to process the tomatoes in “small batches” like you do with a regular blender) and will save you some time on clean-up!

Hennyway – on to my easy tomato soup recipe!

You will need:

easy tomato soup recipe ingredients

28 ounce can crushed tomatoes
4 cup reduced-sodium chicken broth
1 tsp Oregano
1 tsp Basil
1 cup Heavy Cream
1 tsp Salt (or to taste)
1 tsp Pepper
2 tbsp Butter

Making it is easy:

easy tomato soup recipe start

Just toss everything in the to crockpot except the butter, cream and salt.  Cook on high for 4 to 6 hours or low for 8 hours.

easy tomato soup recipe finish

Either use an immersion blender to puree the chunks or strain them out in small batches and puree the chunks in the blender.  Return puree to the crockpot and add cream and butter and salt to taste.

Scroll down for the complete directions!

You might also want to try these crockpot soup recipes for the upcoming rainy days!:

Easy Tomato Soup Recipe | Crockpot Cream of Tomato Soup

Rating: 51

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours, 5 minutes

Easy Tomato Soup Recipe | Crockpot Cream of Tomato Soup

Ingredients

  • 28 ounce can Crushed Tomatoes
  • 4 cup Reduced-Sodium Chicken Broth
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 cup Heavy Cream
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Butter

Instructions

  1. Place tomatoes, chicken broth, pepper, oregano and basil to crock pot. Stir well.
  2. Cook on high for 4-6 hours or low for 8 hours.
  3. Strain soup and puree chunks in small batches in a blender (or blend well with immersion blender)
  4. Return puree to crockpot
  5. Add cream and butter and stir well. Add salt to taste.
  6. Heat for another few minutes, if needed
  7. Serve and enjoy!
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Copycat Wendy’s Chili Recipe

copycat wendys chili recipe

Wendy’s Chili is one of those things that you either love or you hate. I happen to like it, although I can count the number of times that I have eaten it by itself on one hand. When I eat it, I am always eating it poured over a salad, with cheese sprinkled on top. It just makes the perfect dressing for salads when you want something good!

The difference between this copycat Wendy’s Chili recipe and my other easy chili recipe is that this one involves boiling the beef to remove excess fat after you have browned it. it also has less tomatoes and more beans than most other chili recipes, making for a beefier chili.

To make it, you will need:

copycat wendys chili ingredients

  • 2 lb Ground Beef
  • 2 28 oz Diced Tomatoes in Juice
  • 1 16 oz Kidney Beans drained
  • 1 15 oz Pinto Beans drained
  • 2 small Onion diced
  • 1/4 cup Celery diced (2-3 stalks)
  • 1/4 cup Bell Pepper diced
  • 3 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 tsp Oregano
  • 1 tsp Sugar
  • 2 tsp Garlic Powder
  • 2 cup Water

Scroll down for the complete directions!

You might want to try these other copycat recipes:

Copycat Wendy’s Chili Recipe

Rating: 41

Prep Time: 20 minutes

Cook Time: 2 hours, 40 minutes

Total Time: 3 hours

Copycat Wendy’s Chili Recipe

Ingredients

  • 2 lb Ground Beef
  • 2 28 oz Diced Tomatoes in Juice
  • 1 16 oz Kidney Beans drained
  • 1 15 oz Pinto Beans drained
  • 2 small Onion diced
  • 1/4 cup Celery diced (2-3 stalks)
  • 1/4 cup Bell Pepper diced
  • 3 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 tsp Oregano
  • 1 tsp Sugar
  • 2 tsp Garlic Powder
  • 2 cup Water

Instructions

  1. In a large skillet, brown the ground beef
  2. Drain fat and return beef to the skillet.
  3. Add water and bring to a boil to get more of the fat to come out of the beef. Drain beef again.
  4. Place in beef in a large pot and add all the ingredients,
  5. Bring mixture to a boil, stirring often.
  6. Reduce heat, cover and simmer for 2-3 hours stirring every 15 minutes.
  7. Serve and enjoy!
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Spinach Salad with Orange Balsamic Vinaigrette Recipe

balsamic vinaigrette recipe

Remember when I said that, once you made my homemade blue cheese dressing recipe that you would never buy it at the store again? Well, the same goes for this balsamic vinaigrette recipe!  The addition of orange juice concentrate and a touch of honey gives you just enough sweetness, yet still manages the calorie count down.

This would make a great side salad, appetizer or even as a meal all on it’s own.  If you want to add some protein, you could always add a little bit of crumbled feta cheese or even sliced boiled eggs. I wouldn’t add any protein with a strong flavor (seasoned chicken breasts, etc), because the orange balsamic vinaigrette recipe is really the star of the show!

To make it, you will need:

balsamic vinaigrette recipe ingredients

For the Dressing

  • 1/2 cup Orange Juice Concentrate, thawed
  • 3 tbsp Balsamic Vinegar
  • 1 tbsp Honey
  • 1 tsp Olive Oil
  • Salt and Pepper to taste

For the salad:

  • Baby Spinach
  • Red Onion sliced
  • Mandarin Oranges
  • Almond Slices
  • 1 tsp Sugar (optional)

Scroll down for the complete directions!

You might also like these other recipes:

Spinach Salad with Orange Balsamic Vinaigrette Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Spinach Salad with Orange Balsamic Vinaigrette Recipe

Ingredients

    For the Dressing
  • 1/2 cup Orange Juice Concentrate, thawed
  • 3 tbsp Balsamic Vinegar
  • 1 tbsp Honey
  • 1 tsp Olive Oil
  • Salt and Pepper to taste
  • For the salad:
  • Baby Spinach
  • Red Onion sliced
  • Mandarin Orange Slices, drained
  • Almond Slices
  • 1 tsp Sugar (optional)

Instructions

  1. In a non-stick skillet, toast almond slices with the sugar (you can omit the sugar if you like) until slightly brown. Set aside
  2. Add all dressing ingredients to food processor or blender and blend until smooth.
  3. Place Spinach on plates.
  4. Top with Mandarin slices and onion slices.
  5. Add toasted almonds on top.
  6. Serve with dressing.
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Cheeseburger Soup Recipe | Quick Dinner Idea

cheeseburger soup recipe

Spring is just around the corner, but we still have quite a few cold and damp days left. The kind of days where you want a nice bowl of soup and this cheeseburger soup is a perfect hearty comfort food that will warm you to your toes.

This soup really only takes a few minutes to throw together and only about 20 minutes to cook once it is boiling. It’s really a very easy quick soup recipe as long as you already have all the ingredients on hand!

Of course, if you have a busy day planned, you can easily turn this in to a crockpot cheeseburger soup recipe – just follow the directions below and add everything to your crockpot and set it on low for about 4-5 hours (adding the roux in the the last 30 minutes).

One thing though – any soup with potatoes make in the crockpot tends to thicken more quickly than when made on top of the stove.  If you make this cheeseburger soup recipe in your crockpot, you may not NEED to add the flour/milk mixture ( but you might need to add the extra butter…the flour is a thickener…the butter adds creaminess) and it will really depend on personal tastes. I find that potato soup in the crockpot doesn’t need a thickening agent like a roux. But that is just my preference!

If you decide to make this in a crockpot, you will just have to try it to see how it works best for your tastes!

To make this cheeseburger soup recipe , you will need:

cheeseburger soup recipe ingredients

Ingredients:

  • 1 lb Ground Beef
  • 1 cup chopped Onion
  • 1 cup sliced Carrots
  • 3/4 cup diced Celery
  • 4 cup Potatoes diced
  • 1 tsp Basil
  • 1 tsp Parsley Flakes
  • 4 tbsp Butter
  • 3 tsp Chicken Base or 3 cup Chicken Broth
  • 1/4 cup Flour
  • 8 oz shredded cheddar cheese
  • 1 1/2 cup Milk
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Scroll down for the complete directions!

You might also want to try these other soup recipes:

Cheeseburger Soup Recipe | Quick Dinner Idea

Rating: 41

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 27 minutes

Cheeseburger Soup Recipe | Quick Dinner Idea

Ingredients

  • 1 lb Ground Beef
  • 1 cup chopped Onion
  • 1 cup sliced Carrots
  • 3/4 cup diced Celery
  • 4 cup Potatoes diced
  • 1 tsp Basil
  • 1 tsp Parsley Flakes
  • 4 tbsp Butter
  • 3 tsp Chicken Base or 3 cup Chicken Broth
  • 1/4 cup Flour
  • 8 oz shredded cheddar cheese
  • 1 1/2 cup Milk
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  1. Brown the ground beef and drain.
  2. In a medium to large pan, melt one tablespoon butter
  3. Saute onion, carrots, parsley flakes, basil and celery until onion is transparent.
  4. Add the broth, potatoes and beef and bring to a boil.
  5. Reduce heat, cover and simmer about 15 minutes or until potatoes are tender.
  6. In a non-stick skillet, melt remaining butter and add the flour. Cook and stir for 5 minutes or until roux is bubbling.
  7. Add roux to soup and bring to a boil and stir for a couple of minutes.
  8. Reduce heat to low and add cheese, milk, salt and pepper.
  9. Cook and stir several minutes until cheese melts.
  10. Serve and enjoy!
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Recipe for Homemade Cheez Its!

copycat cheez its recipe

Cheez-Its are a big thing in our house and I actually really try to limit buying them at all, for the simple reason that my kids will eat an entire box in an hour if I let them. And even if I don’t let them, they will end up “sneaking them” unless I hide them somewhere.

And since I get tired of hearing them ask me to buy them, I thought it might be a good idea to have a recipe for homemade Cheez Its on hand. This way I can control what they are eating. They still aren’t the healthiest snack available and of course I would prefer they snack on fruits and vegetables, but at least by making them from scratch, I know exactly what is going in to them and there are no artificial flavoring or preservatives!

To make this recipe for homemade Cheez Its, you will need:

copycat cheez its ingredients

Ingredients:
8 oz Shredded Cheddar Cheese
2 tbsp cold Butter cut into small pieces
2 tbsp Shortening
1 tsp Kosher or Sea Salt
1 cup Flour
2 tbsp Ice Cold Water

Scroll down for the complete directions!

These didn’t end up tasting EXACTLY like the original, but they were close enough that my children were satisfied and I was able to put off buying a box for a while.

I would love to know if you make these and if you liked them!

Recipe for Homemade Cheez Its!

Rating: 41

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Recipe for Homemade Cheez Its!

Ingredients

  • 8 oz Shredded Cheddar Cheese
  • 2 tbsp cold Butter cut into small pieces
  • 2 tbsp Shortening
  • 1 tsp Kosher or Sea Salt
  • 1 cup Flour
  • 2 tbsp Ice Cold Water

Instructions

  1. Blend the cheese, butter, shortening and salt together on medium low speed in a stand mixer with the paddle attachment or food processor
  2. Add the flour and mix on low to incorporate (the dough will be dry and crumbly).
  3. Slowly add the water just until the dough comes together in a lump.
  4. Form into a ball and wrap in plastic wrap and refrigerate for an hour.
  5. Preheat oven to 375.
  6. Line a baking sheet with parchment paper.
  7. Flour your work area and roll out the dough very thin (less than 1/8").
  8. Use a pastry cutter to cut into 1" squares and use a skewer or toothpick to poke a hole in the center of each.
  9. Transfer to prepared baking sheet.
  10. Bake for 12-15 minutes or until light brown at the edges.
  11. Transfer to a cooling rack and allow to cool.
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Homemade Corn Dogs Recipe | Kid Friendly and Freezer Friendly!

homemade corn dogs recipe

My children absolutely love corn dogs. I mean seriously love them. When we have homemade corn dogs in the freezer, they know that it is an easy lunch that they can make on their own (they just stick them in the microwave for a minute). I have had many an argument with my oldest over the number of corn dogs that he can eat at one sitting. Granted, he is a 12-year-old boy and his appetite is increasing exponentially, but I have to draw the line at no more than 2 corn dogs for any meal!

We had been buying pre-made corn dogs for years, but now that we have this homemade corn dogs recipe, we won’t be buying them any longer.  These are so easy to make, the kids love them and they freeze beautifully! I can even get my children involved in making them and they really love helping.  Sure – I’m not yet ready for them to be cooking with boiling oil, but they can help with everything else – and they love being able to make one of their favorite meals!)

You can make these with full-size hot dogs, but I prefer to cut the hot dogs in half and make “half dogs”. By doing it this way, I have ready appetizers as well as portion-controlled meals. My oldest may eat all 4 “halves”, my middle child will eat 3 “halves” and my daughter will eat 2 “halves. It cuts down on wasted food!

To make homemade corn dogs, you will need:

homemade corn dog recipe ingredients

Ingredients:

  • 1 package Hot Dogs
  • 1 cup Flour
  • 1 cup Cornmeal
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 3 tsp Baking Powder
  • 1 Egg
  • 1 cup Milk
  • 1 quart Vegetable Oil (for frying)
  • 16 Wooden Skewers

Making them is easy (scroll down for detailed directions)

Just mix up your batter.

homemade corn dog recipe process

Transfer the batter to a tall glass or mason jar. This will make dipping the hot dogs in the batter easier! Then just stick the skewers in the hot dogs, dip them in the batter and fry ‘em up!

homemade corn dog recipe process 2

You might also want to try these kid-friendly recipes!

Homemade Corn Dogs Recipe | Kid Friendly and Freezer Friendly!

Rating: 41

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Homemade Corn Dogs Recipe | Kid Friendly and Freezer Friendly!

Ingredients

  • 1 package Hot Dogs
  • 1 cup Flour
  • 1 cup Cornmeal
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 3 tsp Baking Powder
  • 1 Egg
  • 1 cup Milk
  • 1 quart Vegetable Oil (for frying)
  • 16 Wooden Skewers

Instructions

  1. Mix together cornmeal, flour, salt, sugar and baking powder.
  2. Add in eggs and milk and mix until blended.
  3. Transfer mixture to tall glass or mason jar.
  4. Preheat oil in a saucepan over medium heat until oil reaches 360F
  5. Cut hot dogs in half.
  6. Insert skewers into hot dog halves and dip in batter until well coated. Rotate to allow excess to drip off.
  7. Fry corn dogs one or two at a time until lightly browned.
  8. Remove corn dogs from oil and drain on paper towels.
  9. Serve with ketchup and mustard for dipping
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Omelet Breakfast Bites

egg omelet recipe

I love a good egg omelet recipe, but making them can be a pain, especially if you are making them for the entire family. Unless you have 4 omelet pans and 4 burners going at once, chances are everyone is going to start eating their omelet and be done before mom has a chance to make hers! That’s one of the reasons that I love my oven baked omelet recipe and the reason I love these omelet bites – everything is done at the same time and the entire family can sit down together and eat!

Like any other egg omelet recipe, you can customize these to your liking. This recipe just uses peppers, ham & cheese, but you can also add onions, tomatoes, sausage or really anything you like!

These can also be made and frozen fairly easily. To reheat them, just wrap in a paper towel and microwave for about a minute. They make for a perfect high-protein breakfast on the go!

When you are making them, be sure to grease or butter your muffin tins pretty generously. These tend to want to stick to the pan. You could also use cupcake/muffin liners, but if you do, make sure to add a few minutes to your cooking time.

To make these omelet breakfast bites, you will need:

omelet bites ingredients

Ingredients:

  • 36 Tater Tots
  • 1/2 cup diced Ham
  • 1/2 cup diced Peppers
  • 7 Eggs
  • 1/4 cup Milk
  • 1/4 cup shredded Cheddar Cheese
  • Salt & pepper to taste

Scroll down for the complete directions!

You might also want to try these other breakfast recipes:

Omelet Breakfast Bites

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6 servings

Serving Size: 2 omelet bites

Omelet Breakfast Bites

Ingredients

  • 36 Tater Tots
  • 1/2 cup diced Ham
  • 1/2 cup diced Peppers
  • 7 Eggs
  • 1/4 cup Milk
  • 1/4 cup shredded Cheddar Cheese
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 400.
  2. Generously grease a muffin pan or line muffin tin with cupcake liners NOTE: if using liners, you will probably need to increase the cooking time by about 5 minutes
  3. Place 3 frozen tater tots in the bottom of each muffin tin and bake for 10 minutes.
  4. Remove and press the tots down to form a base using a glass or measuring cup.
  5. Return to oven and bake for 5 more minutes.
  6. Remove from oven.
  7. Reduce oven temperature to 350.
  8. Top each cup with about 1/2 tablespoon of diced ham and 1/2 tablespoon of diced peppers.
  9. Whisk together the eggs and milk and pour the mixture into each muffin tin nearly to the top.
  10. Sprinkle each with a little shredded cheese.
  11. Bake for 20 minutes or until egg is cooked.
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Copycat Shamrock Shake Recipe

copycat shamrock shake

Every winter, people eagerly await the return of the Shamrock Shake at a certain fast-food restaurant….and then get sad when it goes away.

I’m not sure what the big deal is. Yes, it is delicious, creamy and minty, but making a copycat Shamrock Shake is just about one of the easiest recipes that you can make. All you need is a blender!

To make it, you will need:

Ingredients:

  • 1 pint Vanilla Ice Cream
  • 1/2 cup Half and Half
  • 5 drops Mint Extract
  • 4 drops Green Food Coloring
  • Whipped cream & maraschino cherries (optional)

Directions:

  1. Combine ice cream, half and half, mint extract and food coloring in a blender and blend for 30 seconds to 1 minute.
  2. Top with whipped cream & maraschino cherry (optional).

You might want to try these other copycat recipes:

Are you a Shamrock Shake Fan? Have you ever made it yourself?