Freezer To Crockpot Cooking | Beef Ingredients and Shopping List

beef crockpot recipes ingredients list

Week 3 of our Freezer to Crockpot Cooking Series brings us 4 wonderful beef recipes that can be used for a weeknight dinner, or doubled for a big Sunday family dinner. Less than an hour of prep can give you 4 yummy, and hearty dinners on busy nights, instead of a quick sandwich.

The following recipes I suggest thawing out the night before in your refrigerator before cooking in the crockpot. These recipes take a little more prep in advance than our previous recipes did, but the end result will be well worth it. Buy double the ingredients and you will have 8 fantastic meals to toss in the crockpot for easy dinners.

This week we will be making:

  • Crockpot Bacon Cheeseburger Meatloaf
  • Crockpot Pepper Steak
  • Crockpot Beef and Broccoli
  • Crockpot Beef Stew and Root Vegetables

Week 3 – Beef Ingredients

Gather all your ingredients first to begin with food prep, here is the shopping list you will need this week for these meals

  • 2 lb skirt steak or whatever your preferred cut is for beef strips
  • 1 lb. cubed beef stew meat
  • 1 ½ to 2 lbs. ground beef
  • 3 bell peppers
  • 3 large onions
  • 2 small to medium white potatoes
  • 1 sweet potato
  • Bag of frozen broccoli florets
  • Bacon pieces
  • Shredded cheddar cheese

Pantry items you will need to have on hand, or add to your grocery list

  • Brown sugar
  • Breadcrumbs
  • Garlic
  • Salt
  • Pepper
  • Worcestershire
  • Soy sauce
  • Beef broth
  • Eggs
  • Cornstarch

Be sure to come back on Friday to see how to put it all together!

Need more slow cooker recipes that are great for freezer cooking? See all of the other weeks in this series:

Carnitas Recipe | Copycat Chipotle Carnitas!

Crock Pot Carnitas Recipe

When it comes to preparing meals, I like to keep things simple. Sure, some recipes are worth the extra work, but no one wants to spend all evening trying to get dinner on the table on a daily basis. That is why I love recipes like my Dr. Pepper Pulled Pork Crock Pot recipe, my Crock Pot French Dip recipe, my Crock Pot Cheese Steak recipe, and now this Carnitas recipe!

Not only are these Carnitas fall-apart delicious, but they are incredibly easy to make. Simply brown the meat for a few minutes on each side, and then toss all the ingredients in the Crock Pot and go about your day! I can easily get everything ready in the morning while I’m getting everyone ready for work and school, and by the time we all come together for dinner again, dinner is already ready to go and waiting for us. Talk about easy!

This Carnitas recipe is perfect for great party food as well. You can prepare it in advance so you aren’t rushing to get food together at the last minute, and your guests can help themselves to delicious Carnitas whenever they are ready. Plus, the Carnitas will stay nice and hot in the Crock Pot, so whether your guests arrive late or they simply want seconds, you have yummy food ready and waiting.

If you are looking for a meal idea that is easy, healthy and delicious, this is it. Make this Carnitas for dinner this week and see for yourself how they absolutely melt in your mouth with delicious flavor!

Carnitas Recipe | Copycat Chipotle Carnitas!

Rating: 41

Prep Time: 10 minutes

Cook Time: 9 hours

Carnitas Recipe | Copycat Chipotle Carnitas!


  • Whole Pork Shoulder or Pork Butt
  • 2 tbsp Vegetable Oil
  • 1 Onion chopped
  • 2 can Rotel Tomatoes & Chiles
  • 2 tbsp Minced Garlic
  • 1/2 tsp Oregano
  • 1/4 tsp Ground Cloves
  • 2 tsp dried Chipotle Pepper
  • 1 tsp Cumin
  • 1 cup Beef Broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 bay leaves


  1. In a large pan, heat oil on medium high. Add the pork roast and sear on all sides.
  2. Remove pork from the pan and place in slow cooker
  3. Add the remaining ingredients on top of pork.
  4. Cover and cook on low 8-10 hours.
  5. Remove pork from crockpot to a large bowl. Remove and discard any bones (if you didn't buy a boneless roast) and shred the meat.
  6. Remove and discard the bay leaves and about half of the liquid in the crockpot.
  7. Add shredded pork back to juices in the crock pot and stir
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School Lunches The Frugal Way


School Lunches the Frugal Way

Back to school is right around the corner and it’s time to start preparing by getting school supplies and planning what your child will take for lunches. It’s much easier to plan lunches ahead of time instead of always feeling rushed in the mornings to get it done since you already have enough to worry about on busy school mornings.

Below you will find some great ideas for frugal lunch additions that you can pack this school year. Make sure to change it up every so once in a while so your kids won’t get bored of sack lunches and start begging for cafeteria food. These choices below are healthy and frugal so you don’t have to break the bank finding the best foods for your kids!

Sandwich Ideas: Bread is usually the cheapest option but these other options are also inexpensive and will make the sandwich feel like a whole new meal…even if it has the same filling.

Pita Pockets
English Muffins
French Bread

Sandwich Filling Ideas: Use one or more of these frugal fillings inside your sandwiches. Or you can always skip the sandwich altogether on some days and have a variety of crackers, cheeses, and meats!

Peanut Butter
Leftover Meats

Add Ins:  Lunch wouldn’t be complete if it’s just a sandwich!

Apples/Bananas/In Season Fruits
Fruit and Homemade Dip
Cottage Cheese
Homemade Cookies
Dried Fruits
Homemade Granola Bars
String Cheese or Cheese Slices
Baby Carrots

Other Ideas:  Not into sandwiches every day? Here are some other inexpensive lunches you can pack.

Bagels with Cream Cheese (could also be topped with meats, fruit, ect)
Homemade Soup in a thermos
Pasta Salad

What are some of your favorite frugal lunch ideas?

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


  • 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


  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


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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Crockpot Meatloaf Recipe

Crockpot Meatloaf Recipe

While summer may be winding down and many of us are looking forward to the cool crisp Fall days (at least, I know that I am!) We still have quite a few hot days ahead of us and the last thing that anyone wants is to heat up the house. This crockpot meatloaf recipe can help you put a filling dinner on your table and not have to wipe the sweat off your brow while doing it.

My family never used to be a fan of meatloaf until I changed one very important thing – I stopped buying the absolute leanest meat that I could get (usually 93%) and switched to using 90% lean for my crockpot meatloaf recipe. I always wanted to use super-lean meat because we were trying to eat less fat but the thing is….less fat means a drier and less tasty meatloaf (or burger or meatball, for that matter).

Meatloaf isn’t exactly a “health food” anyway so go ahead and indulge a little and let the fat flavor your meatloaf (and vegetables in this recipe, since you are cooking them together).

I usually prefer to use fresh minced onions, especially when I am making this crockpot meatloaf recipe with turkey. Since the turkey is so lean to begin with, the fresh onions will release more moisture in to the meatloaf as is cooks. However, if your children won’t eat meatloaf if it has “chunks” in it….go ahead and use the dried onions.

Anyway – on to the recipe. You will need:


  • 1 1/2 lb Ground Beef (90% lean is best) or Ground Turkey
  • 2 Eggs
  • 3/4 cup Milk
  • 2/3 cup Bread Crumbs
  • 1 tsp Salt
  • 2 tsp Dried Minced Onions or 1/3 cup fresh minced onions (more or less to taste)
  • 1/2 tsp Sage
  • 1/4 cup Ketchup
  • 2 tbsp Brown Sugar
  • 1 tsp Mustard
  • 1 tsp Worcestershire Sauce
  • 1 lb Carrots
  • 1 1/2 lb Potatoes


  1. Beat the eggs in a large bowl.
  2. Add the milk, bread crumbs, onion (or dried onions) and sage and mix well.
  3. Crumble ground meat into mixture and mix well.
  4. Form into a loaf and place it in the middle of your slow cooker.
  5. Peel potatoes and carrots; cut into 1″ chunks and place around meat loaf.
  6. Cook on low 5-6 hours.
  7. Mix together ketchup, brown sugar, mustard and Worcestershire.
  8. Spread sauce on top of meat loaf and cook for 30 minutes on high.

How To Make Peanut Butter

How to Make Peanut Butter

If you are looking for an easy way to lower your grocery bill while still serving your family food that is delicious and healthy, the answer is simple: start making some of your own foods from scratch. When you make your own foods, you are better able to control what goes into them so they are made out of only real ingredients, without all of the harmful additives, preservatives and food dyes that are all too often found in store-bought foods. Plus, homemade foods tend to be cheaper as well.

You can make almost anything from scratch, including homemade fruit roll ups and this homemade hot fudge sauce recipe. You can even learn how to make peanut butter. It’s easy! And it’s a lot of fun, as well.

The process of making homemade peanut butter is easy. Simply put peanuts in the food processer and grind them until they reach the desired consistency. That’s all! It may take a few minutes, but just keep holding down the button, and you’ll reach the perfect smooth and creamy texture before you know it. Then, simply spread on toast, on a sandwich or on celery for an Ants on a Log Snack. The possibilities are endless.

Don’t settle for a store-bought peanut butter with questionable ingredients. Instead, learn how to make peanut butter yourself. It is easy, cost-effective and most importantly, delicious. One bite of the smooth, peanuty texture and you’ll wonder why you didn’t learn how to make your own peanut butter years ago!

How To Make Peanut Butter

Rating: 51

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1/2 cup peanut butter

How To Make Peanut Butter


  • 1 cup Peanuts
  • Honey (optional)
  • Salt (optional)


  1. Place peanuts in a food processor or high-powered blender
  2. Run for about a minute, scraping down the sides if necessary.
  3. Process for an additional 3 to 4 minutes or until peanut butter has reached desired consistency.
  4. If you want a sweeter peanut butter, add 1 tsp honey per 1 cup of peanuts
  5. If you are using salted peanuts, you shouldn't need to add any additional salt
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Getting Started With Pressure Canning | Pressure Canning 101

Getting Started With Pressure Canning - Pressure Canning 101

Often considered a more intense method of canning, pressure canning is the method used to can low acid foods, such as meat, vegetables, and prepared foods such as soups. These foods require a higher temperature to kill bacteria (240°F), which must be achieved with pressurized steam. (You must use an actual pressure canner, not a pot or water bath canner, to can low acid foods.)

Before considering pressure canning, verify that your stove maintains a constant temperature as required. It is not recommended that you use a smooth top stove, as the heat fluctuates and can cause the pressure to drop below safe temperatures. Make sure that you have all of the equipment needed as outlined in my Getting started with Canning post!

A pressure canner is equipped with a locking lid and a gauge that allows you to monitor pressure. There are two types of gauge, a dial gauge and a weighted gauge. A canner with a weighted gauge will only have one safety valve on the top. A canner with a dial gauge (the gauge has a needle in the middle that resembles a clock hand) has a regulator, vent pipe, and a safety valve. A dial gauge must be tested annually to ensure that proper temperature is achieved. This can be done at many hardware stores and extension offices. A weighted gauge does not need to be tested unless there is visible damage.

A gasket lines the lid, which helps form a tight seal. Routinely inspect the gasket for nicks, rips, and tears. The pressure canner should also be fitted with a rack to keep the jars from touching the bottom.

Inspect the outside of the canner and lid for cuts, scratches, and dents. There is a safety vent and/or vent pipe (depending on model) on the top of the lid that should be checked for residue buildup.

Once you’ve inspected the equipment, prepare the recipe as directed. You can find tons of recipes for canning in the Ball Canning Book or the many canning websites available.

Fill the canner with 2”-3” of water and add filled jars that are fitted with two piece caps. Lock the lid into place and increase temperature to boil the water. Once the gauge has hit 10 PSI, the steam has reached the necessary 240°F required to properly can the foods. Begin timing from this point.

If you are canning at an altitude of over 1,000 feet, you will need to make adjustments. The Ball Fresh Preserving website has a downloadable chart that will tell you exactly how to adjust for your altitude.

Pressure canning is often considered scary, because of the heat and temperatures required. If you follow the safety techniques and proper canning practices, there is absolutely nothing to be scared of and you can soon be pressure canning like a pro!

The Best Chili Recipe for Chili Cheese Dogs

Best Chili Recipe

When it comes to summer get-togethers, there are a few classic recipes that always seem to stand out against the rest. Hot dogs, hamburgers, my Dr. Pepper Pulled Pork Crock Pot recipe… Well, move aside, traditional recipes. This chili cheese dog, made with the best chili recipe around, is sure to be an instant crowd-pleaser. Make this for your next get-together, and your friends and family will be begging you for the ingredients to your best chili recipe in no time.

You’ve had chili dogs before, but none like this. The chili topping on these dogs truly brings the chili dog to a whole new level. It isn’t made out of any strange or unusual ingredients–in fact, you probably have most of them on hand right now–but the way they come together with the best chili recipe around  is different, delicious and exciting. You’ve never tasted chili cheese dogs like these before!

You don’t want to spend the hours before the party slaving over the stove making a complicated recipe when you have a house to clean and decorations to hang. Thankfully, with this best chili recipe, you won’t have to do that. The process takes less than 30 minutes, it is as easy as this easy tomato soup recipe, and it can easily be accomplished while you do other things. Mix the ingredients together, then go get dressed, put your make-up on or finish cleaning the kitchen while the ingredients simmer. Thirty minutes later, you’ll have mouthwateringly delicious chili cheese dogs your guests will rave over, and you’ll have gotten some other tasks accomplished as well.

If you want a party food that is perfect for a summer get-together and that is sure to wow your guests, this is the best chili recipe that you will find. Enjoy!

Scroll down for the directions!

You might want to also try these other recipes for your barbecue or party:

The Best Chili Recipe for Chili Cheese Dogs

Rating: 41

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 39 minutes

Yield: 8 servings

The Best Chili Recipe for Chili Cheese Dogs


  • 1 lb lean ground beef
  • 1 tsp onion powder
  • 1 1/2 tsp garlic Powder
  • 1 tbsp Chili Powder
  • 3 tbsp Tomato Paste
  • 2 tbsp Ketchup
  • 1 tbsp Salsa
  • 8 Hot Dogs
  • 8 Hot Dog Buns
  • 8 oz Cheddar Cheese
  • Diced Onions (optional)
  • Mustard (optional)


  1. In a large non-stick skillet, brown ground beef and drain. Return cooked been to the skillet
  2. Add onion powder, garlic powder, chili powder, tomato paste, ketchup, salsa and 1/2 cup water.
  3. Cook over medium-low heat for about 30 minutes, stirring occasionally
  4. Heat hot dogs in boiling water.
  5. Toast buns in 300 degree oven until slightly crisp.
  6. Squirt mustard on bun and insert hot dog.
  7. Top with chili mixture, diced onions and cheese.
  8. Serve immediately.
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Getting Started With Water Bath Canning

Water Bath Canning 101

Water bath canning, or boiling water canning, is the desired method of canning used for high acid vegetables and fruits, pickles, and soft spreads. Water bath canning is the process of killing the unhealthy bacteria in foods by submerging them in a pot of boiling water. All foods contain bacteria, both harmful and helpful, but the harmful bacteria spreads if not killed. The high acid foods require a temperature that can be achieved with a 212°F boil, in a regular pot, as opposed to a low acid food that require pressure canning to maintain constant 240°F boil to kill bacteria.

You should use a canner or large stockpot that is fitted with a rack that prevents the jars from touching the sides and bottom, filled with water, and brought to a boil. You can purchase a kit at many retailers that includes a Graniteware Canner and Rack for less than $20 (or a complete kit with all the tools that you need to get started with canning). If you already have a pot, a rack can be purchased separately for less than $10. If you do not have a rack, you can improvise with a kitchen towel pressed into the bottom. Never allow the jars to touch each other or the side of the pot!

You should regularly inspect your canner, lid, and rack for corrosion, dents, and pinholes. These can affect heat distribution and cause your foods to can at unsafe temperatures.

The water bath canner can also be used to heat and sterilize your jars. Always inspect your jars for nicks, chips, and cracks before use! Wash with warm, soapy water and mild soap. If a white residue is present on the glass, soak in a mixture of 1 part vinegar to 10 parts water and wipe with a soft cloth. Clean any ‘goo’ from previous canning uses from the rim.

Fill the canner half full with water and fit with the rack and bring to a boil. Reduce the temperature so that the water maintains a temperature of at least 180°F. Gently place your jars in the water, being careful not to splash water as they fill. Allow to simmer for at least 10 minutes. Remove and fill with hot, prepared recipe.

Once your jars are filled, wipe the rims with a clean cloth and fit with two piece caps (lids and rings). Make sure the rings are hand tight, anything looser will cause spillage. Bring water to a boil and carefully submerge jars. You should leave 1”-2” of boiling water over the tops of the jars. Cover the canner with the lid and process for the directed time stated in the recipe you chose.

When the jars are finished processing, remove with a jar lifter (priced at under $3 in most stores) and place on a towel. After the jars have cooled (8-12 hours), check them to make sure they sealed. Gently press down on the center of the lid, and if there is no give, the jars have sealed completely. If there is a give in the center, you may reprocess them within 24 ours of the initial canning.

Easy Caramel Apple Cheesecake Bars Recipe

Caramel Apple Cheesecake

The next time you need to bake a dessert that is sure to impress, skip the usual chocolate chip cookies or vanilla cake and go straight to the store to buy all of the ingredients you need for these amazing Caramel Apple Cheesecake Bars. With the smooth and creamy cheesecake, the tartness of the apples and the sweetness of the caramel drizzle, your friends and family will think they died and went straight to Heaven. Don’t plan on having any leftovers and make sure you are first in line. Your guests are sure to savor every last crumb of this amazing All-American dessert.

Sure, you could just buy a cheesecake at the store, but store-bought cheesecakes always taste flat, bland and a little freezer burned. Make your own cheesecake with these Caramel Apple Cheesecake Bars, however, and you’ll achieve a savory taste that is out of this world. Your friends and family won’t believe you made this yourself. It is that good.

Not only is this recipe mouthwateringly delicious, but it is healthier for you than a store-bought cheesecake as well. It contains real ingredients like apples, oats, brown sugar, cinnamon and nutmeg, without all of those additives, preservatives and food dyes that you’ll find in those processed chemical concoctions at the store. As a bonus, you can even make your own sauce to drizzle on top with this homemade caramel sauce recipe.

Fall is almost here, which means that apple season isn’t far behind. If you love apples as much as I do, be sure to whip up a batch of these Caramel Apple Cheesecake Bars and don’t forget to check out my crockpot apple recipes that you can make ahead of time and freeze.

Scroll down for the recipe and instructions!

You might want to try these other sweet treats:

Caramel Apple Cheesecake Bars Recipe

Rating: 51

Prep Time: 45 minutes

Cook Time: 1 hour

Yield: 16 bars

Caramel Apple Cheesecake Bars Recipe


    For the Crust
  • 2 cup Flour
  • 1/2 cup Brown Sugar
  • 2 Sticks Butter softened
  • For the Filling
  • 3 packages Cream Cheese (8 oz.) softened
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 3 Eggs
  • For the Apple Topping
  • 3 Granny Smith Apples peeled, cored and diced into small pieces
  • 2 tbsp Sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • For the Crumb Topping
  • 1 cup Brown Sugar (packed)
  • 1 cup Flour
  • 1/2 cup Quick Oats
  • 1 stick Butter Softened
  • 1 jar store-bought Caramel Topping (to drizzle) or you can try my homemade caramel sauce recipe


  1. Preheat oven to 350.
  2. Line a 9X13 baking pan with aluminum foil, being sure to leave overhang on all four sides (this will allow you to remove it easily later).
  3. Add flour and brown sugar to a medium sized bowl.
  4. Cut in butter with 2 forks or a pastry blender until your mix is crumbly
  5. Press mixture into prepared pan.
  6. Bake for 15-20 minutes.
  7. Remove pan from oven and allow to cool.
  8. Add cream cheese, vanilla and Sugar to a large bowl.
  9. Beat the mixture until smooth.
  10. Add eggs to mixture, 1 at a time, stirring to combine.
  11. Pour mixture into baked crust.
  12. Combine apples, sugar and cinnamon in a medium sized bowl.
  13. Mix together until apples are coated well.
  14. Sprinkle apple pieces evenly over cream cheese mixture.
  15. Add brown sugar, flour, quick oats and softened butter to a medium sized bowl and combine well.
  16. Sprinkle topping evenly over your apple layer.
  17. Bake for 45-60 minutes, until the filling is set.
  18. Remove from oven and allow to cool and then place in refrigerator for several hours or overnight.
  19. Remove from pan and cut into 16 evenly sized bars.
  20. Drizzle with caramel topping.
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Homemade Corn Dogs Recipe | Kid Friendly and Freezer Friendly!

easy corn dogs recipe

If you are tired of buying frozen corn dogs and looking for an easy corn dogs recipe – look no further!

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 easy 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 this easy corn dogs recipe, you will need:

homemade corn dog recipe 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!


  • 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


  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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Two Delicious Infused Water Recipes

2 Delicious Infused Water Recipes

According to the Mayo Clinic, women need to drink 2.2 liters (9 cups) of water every day in order to be healthy, more if they are in a hot environment or if they are working out. This is easy to do if you like the taste of water, but what if you don’t? Thankfully, there is a good solution for people who don’t like water: infused water recipes.

While your favorite Slurpee recipe might be delicious, it is filled with a whole host of questionable ingredients that may harm your health more than help it. Even Sparkling Blueberry Lemonade, which is much healthier for you than a Slurpee, still contains a whole cup of sugar, which really is way too much for one drink. Infused water recipes offer all of the health benefits of water plus the health benefits of fruit without all of the sugar and negative additives and preservatives that are typically found in sodas and juices. Plus, they are delicious as well!

Infused water recipes are easy to make and highly customizable. No matter which type of fruits you like, you can combine them together into a drink that is delicious and truly good for you. Simply add the fruits to your water, mash a little to release the juices, and let them infuse for a few hours or overnight. In the morning, you will have a delicious drink you can sip with confidence, knowing just how much you are helping your body. Prepare a couple of drinks each night to have for the next day, or make a huge batch all at once. Don’t worry about making too much. These infused waters are so delicious, they will be gone in no time!

Ok – on to the recipes:

Two Delicious Infused Water Recipes

Cherry Pineapple & Blueberry Infused Water Ingredients -

  • 1 8 oz. canning jar
  • 3-4 fresh cherries, halved
  • 1/8 cup of fresh blueberries
  • 3-4 small 1” chunks of fresh pineapple
  • sweetener (optional – I didn’t use any sweetener)

Directions -

  1. Add the cherry halves, fresh blueberries and pineapple chunks to your 8 oz. canning jar. Use a spoon or a fork to gently mash the fruit down a little bit. This will let the juice out of the fruit to infuse your water.
  2. Next, fill the jar with water, place the cover on, give it a good shake and refrigerate overnight for the best flavor.
  • *Makes 1 serving. One 8 oz. jar = 1 serving
  • **If you’d prefer to use a larger canning jar, simply double or triple the recipe ingredients and refrigerate overnight.

Infused Water Recipes

Pineapple & Raspberry Infused Water Ingredients -

  • One 8 oz. canning jar
  • ¼ cup of fresh fresh pineapple cut into small chunks
  • ¼ cup of fresh raspberries, left whole

Directions –

  1. Add the pineapple chunks and fresh raspberries to your canning jar. Next, gently smoosh the fruit down with a fork or a spoon so the juice leaks out and infuses your water.
  2. Once the fruit is mashed, fill the jar with water, place the cover on, shake it once or twice and place in the fridge overnight. The longer you let it set, the better that water will taste.
  • *Makes 1 serving. One 8 oz. jar = 1 serving
  • **If you’d prefer to use a larger canning jar, simply double or triple the recipe ingredients and refrigerate overnight.

Do you have any of your favorite infused water recipes to share? Post them in the comments!