Archive of ‘Appetizers & Party Snacks’ category

Mini Corn Dogs

Enjoy fair food at home! Mini corn dog recipe from scratch

Mini Corn Dogs * Goodie Godmother

old photo! Can you tell I didn’t know how to use my (at the time) new to me DSLR?

I hope you all had a beautiful Independence Day weekend! We stayed in town since we already have a rather substantial road trip coming up (ha!). Over the weekend we had the pleasure of sharing an evening with some friends for BBQ and a fire. Everyone brought a dish and I wanted something quintessentially summer and, ‘Merica. 😉

Enjoy fair food at home! Mini corn dog recipe from scratch

Looking in our fridge, I spied a package of hot dogs and I just knew that we “needed” mini corn dogs. Who doesn’t need a mini corn dog in the summer? Well, a lot of people I’m sure. Honestly, it’s been years since I’ve eaten one, but there’s a comfort in seeing them at fairs and festivals. They’re a relic of childhood, warm summer days, and riding bikes outside in circles so you stayed within sight of the front window. But if you’re going to make them at home, they’d better be amazing and better than some frozen something you buy in a box from the freezer section at the store. IMG_4391

Since we were sharing at a party, minis seemed like a better idea. I thought about using toothpicks as sticks or cutting skewers, but the look wasn’t quite right. I would absolutely use a skewer if you choose to make these as full size corn dogs. There is no other way to do it.

Enjoy fair food at home! Mini corn dog recipe from scratch

I’m in love with the batter! The little hint of garlic, subtle sweetness, cornmeal texture all play together so nicely. I need to find ways to use this batter again since, as you may have realized, fun fair food isn’t exactly a staple at the Godmother’s. Although given the upcoming series on churros, we are apparently having a minor infatuation… IMG_4401

Variation: I did attempt a bacon wrapped variation, but we preferred the original. If you would like to add bacon, wrap the dogs and cook the bacon around them, either in a skillet (pictured) or in an oven (place in the cold oven, heat to 400 F, watch closely). I had to skewer these with a toothpick for dipping and frying to hold the bacon in place. IMG_4387

Mini Corn Dogs
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: American
Serves: 8-12
  • 1 pound hot dogs (12 franks cut into quarters)
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 tsp salt
  • ½ tsp garlic powder
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 egg
  • 1 and ¼ cups milk
  • 4 cups vegetable oil for frying
  1. Cut hot dogs into quarters, pat dry, and set aside.
  2. Heat the vegetable oil over medium heat.
  3. While the oil is heating, combine the dry ingredients in a bowl. Make a well and add the milk and egg. Stir until smooth.
  4. Using a pair of tongs, dip the hot dogs in the mixture, coat well and shake off the excess.
  5. Drop corn dogs in the hot oil and cook until you've reached desired brown color, about 3-4 minutes.
  6. Drain corn dogs on a paper towel and serve warm with your favorite dipping sauce.

This post updated with new photos June 2015 as part of the #ThrowbackThursday photography project. 😉

Enjoy fair food at home! Mini corn dog recipe from scratch


Preserved Lemon Hummus

This post was updated 7/2015 as part of the #ThrowbackThursday photography project where I take new pictures for older blog recipes that, while delicious, had less than stellar representation the first time around.

Preserved lemons add the most refreshing flavor to this creamy hummus recipe. Recipe on

When I was a kid, hummus had nowhere near the popularity it does now. It was an “exotic” food relegated to health food stores, Middle Eastern restaurants, and maybe making a guest appearance on an upscale deli’s vegetarian sandwich. It’s so ubiquitous now, it feels silly to even type these sentences!  (more…)

Salsa 101: A Test Kitchen Success!

Until yesterday, I’d never made salsa in my life! As far as I was concerned salsa came out of a jar or the refrigerated section at the grocery store deli. Not until my adult life did I even know anyone who made salsa from scratch. Granted, I also thought Taco Bell was at least slightly authentic. South Florida doesn’t expose you to very much in the way of Mexican food. I have since learned the error of my ways, but I don’t frequently venture into making Mexican (or even TexMex) dishes Spicy Red Salsa - Goodie Godmotherat home. Making mole from scratch is on my kitchen bucket list.

Since yesterday was Cinco de Mayo, we decided to celebrate this decidedly American holiday with vegetarian taco salads. I’d been up since o’dark thirty that morning baking, worked a windy farmer’s market and was exhausted, but I got the notion to make salsa with our dinner and nothing was going to deter me!

Spicy Red Salsa Vegetables - Goodie Godmother

As a side note, our salads were loosely based off the recipe shared in one of my favorite vegan blogs, Oh She Glows :

I made the walnut meat, with a few modifications. I doubled the recipe so we’d have leftovers for lunch today, added just 2 tsp of ancho chile powder since the salsa was going to be hot, and omitted the cayenne pepper. It was so easy and we will definitely be making it again!

The Godfather and I are choosing to base our diets off whole foods, primarily plants, with as much local and organic as possible. I do this with my baked goods, so it would only make sense that my business is a reflection of the choices we make personally. Your body will thank you for fueling it with quality.

If you’re concerned about the cost of the walnuts for this recipe, shop bulk and look for sales, but put things into perspective… If you buy local, free-range organic grass-fed ground beef to avoid the icky hormones and additives in conventional meat, you’re spending about the same as you would on the nuts, maybe even a bit more. Walnuts also have way more omega-3.

Roasted Red Salsa Vegetables - Goodie Godmother

Back to the salsa…

I read a few recipes and then decided to just wing it instead of following any one recipe in particular. I made a “small” batch, and it yielded a bit over 3 cups worth of salsa.

Mexican Red Salsa - Goodie Godmother

Note: When shopping for jalapenos, the jalapenos with the brown stripes on the skin have more heat, than those with a perfectly green skin. If you’d like less heat, remove the seeds. For the recipe below, we had two large jalapenos with striations, so we choose to seed one and leave the other with seeds.

Cinco de Mayo Chips and Salsa - Goodie Godmother

Roasted Tomato Salsa

  • 8 roma tomatoes
  • 2 fresh jalapenos (see note above)
  • 1/2 fresh lime
  • 1/2 bunch fresh cilantro
  • 1 medium onion
  • 6 cloves garlic, peeled
  • 1 tbsp olive oil
  1. Preheat your broiler while you give all vegetables a rough chop. Toss in olive oil and place single-layer on a cookie sheet.
  2. Broil vegetables for a few minutes until jalapeno skin starts to blister and veggies start to color. While this is happening, dice the cilantro. I had enough time to make a quick batch of guacamole.
  3. Once the vegetables are ready, remove from the oven and put everything into a food processor. Chop for about 10 seconds, then add cilantro and lime juice and pulse a few more times depending on how chunky you’d like your salsa.
  4. Add salt if you’d like (we didn’t as the chips we purchased were rather salty), and serve! This will keep up to one week in the refrigerator or can be frozen in smaller batches for longer storage and thawed as desired.

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