Puff Dogs

Both of my children love a frozen product called Puff Dogs. Now while they are easy to cook as they are ready to cook but I have to say I don't see the facination as they taste terrible. This of course has led me to do what I love doing the most.... trying to make them myself!!

With that in mind, I set myself the hard task of wrapping puff pastry around skinless cocktail frankfurts! Not hard at all..... in fact a task that is very basic and surprisingly they work out cheaper to make than purchase!

Alex helped out today and I should be totally honest she took the reigns and these are her Puff Dogs!!

Puff Dogs

Serves: 18
Points per serve: 2

2 sheets Pampas Reduced Fat Puff Pastry
18 skinless cocktail frankfurts
1 tablespoon skim milk

Preheat oven to 200 degrees Celsius.

Allow pastry to defrost. Cut each sheet into 9 even squares.

Roll pastry square around cocktail frankfurt.

Place on baking tray lined with baking paper.

Brush with milk and cook for 20 - 25 minutes or until pastry is golden.

(click here for a printable version of this recipe)

But what did the kids think????

Corn Dogs

Whilst I know that I should not have even contemplated cooking these, let alone actually proceeding to cook them, I have to confess the idea of doing so has been in my mind for several months. Ever since I saw them premade and frozen in a shop not far from home. In between then and now I also noticed that another foodie blogger, Carmen at Chubba Girl, posted her take on Corny Dogs which also gave me the nudge to make them!!

To be honest these are something that I have treated myself to if I am at the Melbourne Show, Luna Park or market. Just as I thought they were quite easy to assemble and cook but although nice not the same as buying or eating them in a carnival atmosphere!

Although, like me, the kids liked them these are not a regular item on our menu I have to mention and nor will they be, especially considering we are trying to lose weight.... hahaha

Corn Dogs

Serves: 8

1 cup milk
2 medium eggs 1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups polenta or corn meal
2/3 cup plain flour
8 skinless hot dogs
flour for dusting
oil for frying
8 wooden skewers

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Dust the hot dogs with flour, coating them completely. Thread the hot dogs on the skewers as straight as possible.

Meanwhile heat oil until very hot (a bread cube should sizzle when added).

Coat hot dogs by swirling them in the bowl of batter until they are coated, hold for 30 seconds or so over the batter allowing for any excess batter to drip off. Carefully place into the hot oil. Turn the corn dogs when the bottom side is well browned. Using tongs carefully remove the cooked corn dogs from the oil and allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked.

(click here for a printable version of this recipe)