Corn Dog Muffins ala ~DKBB~

Corn Dog Muffins ala ~DKBB~
(original recipe found on Facebook)

1 pkg. of hot dogs of choice -OR- 1 pkg. of little smokies of choice

1 box Jiffy cornbread mix

1 can green chilies, drained (optional)

• Preheat oven to 400° F.
• Spray a mini muffin pan with cooking spray (really well, or things will stick), or use muffin tin liners if you’ve got them.
• If using hot dogs, cut them into thirds or fourths; if using smokies, keep them whole.
• Mix up cornbread per instructions, adding in drained chilies if desired.
• Fill each muffin tin 2/3 full; add in hot dog piece or smokie.
• Bake for 15 to 17 minutes (or until cornbread is golden).

Frankfurter Supper Dish ala ~DKBB~

(original recipe from Betty Crocker's New Good and Easy Cookbook, 1972)

This has been a family staple for decades. The ingredients are something you usually have on hand, it's inexpensive, and it pretty much covers all the food groups except fruit.

6 frankfurters
1 10oz pkg. frozen green beans
1 1/2 cups cream sauce (I use Wondra flour's cream sauce recipe)
1/2 tsp. Worchestershire sauce
1/2 to 1 cup grated cheese (cheddar, pepper jack...whatever floats your boat)
about 1/2 package seasoned croutons

• Preheat oven to 375 degrees. 
• Drop franks into boiling water and heat 5 to 6 minutes.
• Remove partially-cooked franks from water; cut into 1 inch pieces.
• Cook beans half the time directed on pkg.
• Make cream sauce, stirring in Worchestershire sauce.
• Stir franks and beans into cream sauce.
• Pour all into a 1 1/2 to 2 quart casserole dish.
• Cover with croutons; sprinkle grated cheese over croutons.
• Bake 30 minutes.