What’s Your Favorite Fair Food? Corn Dogs!

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When is the last time you and your family were at a State or County Fair? What do you remember most about your trip? If you’re like my family, it’s always about the food – the fair food, to be more specific. And, the first thing we eat when we arrive is always corn dogs!

Our State and County Fairs only come around once a year, which is way too infrequent for our love of fair food. We’ve tried to duplicate those corn dogs we get at the fair by making the pre-packaged corn dogs from the freezer department at the grocery store. Those corn dogs just weren’t the same. So, of course, we decided to get out the deep fryer and make a batch at home.

Now, corn dogs may not be the most nutritional meal on the planet. However, as far as treats go, a corn dog doesn’t have to be totally wasted calories, high in salt and sugar. The great thing about making your own corn dogs at home is that you get to control all the ingredients.

First there’s choosing a hot dog. There was a time when all hot dogs were alike. Now you can choose a hot dog made with chicken or turkey, and even a hot dog stuffed with cheese. There are organic hot dogs and vegetarian hot dogs. If you prefer not to eat pork or beef, you’ll find many options. Choices appear to be almost endless, so when it comes time to make a healthier choice, you’ll find something for you.

When it comes to the coating, this is where you can make some flavor changes, as well as healthier choices. You can choose whole wheat flour instead of white flour. You can cut back on the salt or use only the egg whites for the coating. Some pre-packaged corn dogs have added sugar, so that’s certainly something you can eliminate. Add a few herbs and seasonings for a whole new flavor and added color.

You also get to choose the oil you use when you make your own corn dogs at home. When you are at the fair, you don’t get to choose what oil they use or how long they’ve been using it. The oil you use should have what’s called high “smoke points”, in other words, it should be tolerant of high temperatures. Normally, you’ll want a clean, clear refined oil such as refined sunflower or safflower oil. Many people also use peanut oil or corn oil. Be sure to read the label to check if it will work for high temperatures.

If you have a regular deep fryer, just be sure to check their directions. If you use a pot or skillet on the stove, you’ll need a reliable thermometer to check the oil. It should be about 375 degrees before you begin to fry the corn dogs. Fry a few corn dogs at a time being careful not to crowd the pot. If there are too many in the pot at one time, the oil will cool and the corn dogs will start to get soggy because they are just swimming in the oil instead of frying. Take the corn dogs out and let the oil drain off by putting them on absorbent paper spread over a cooling rack. Let the corn dogs cool a bit, then serve with ketchup, mustard, or your favorite sauce.

When dark winter nights seem to be stretching out forever in front of you, and the County Fair is just a distant memory, recreate a few of those memories by making some of your favorite fair food. Get your recipes and your supplies together and treat your family to a little taste of summer!

Looking for a great corn dog recipe you can make at home for your family? Check out our fun food for kids and get started creating tasty treats tonight!

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5 Leftover Meal Ideas Without The Boredom

After several months of big meals, many folks run out of ideas for eating the many dishes of leftovers piling up in the refrigerator. I am guilty of forcing my family to eat endless repeats of the same old plates filled with the same old food. Chances are you’ll be throwing out food if you try to present that same plate a third time.

How can you create a meal that isn’t a repeat of the same old plate? The trick to creating a new dish is to think about what ingredients you are working with, not just the finished dish.

1) Old Fashioned Potato Soup

Mashed potatoes are a good basis for most creamy soups. In your big soup pot, brown up some diced bacon, about three or four strips. Then, in the same pot, add some cut up celery and carrots, as much as you like. Once they are soft, add diced onion. When the onion is soft, add 1 tbsp. oil, 1 tbsp. flour, and 1 1/2 cups milk and stir until thick. Now add your potatoes and bacon pieces and cook very slowly until nice and warm. This is a simple and filling meal with a little crusty bread alongside.

2) Turkey And Gravy Sloppy Joe’s

Cut up or fork-shred some turkey, both white meat and dark will do. In a large skillet, brown a little diced up bacon. Add some diced onion and minced garlic if you like. Put the cut up turkey in the skillet and top with enough leftover gravy to cover the turkey pieces. Now add just enough of a good barbeque sauce or grill flavoring or dry rub to flavor your gravy and turkey mix to give it that Sloppy Joe flavor. Scoop on top of a hamburger bun or a leftover dinner roll.

3) Turkey Curry Cauliflower Soup

Place cooked cauliflower into a food processor and blend until smooth, drizzling in milk until you reach a smooth, soupy consistency. Put about 2 teaspoons of curry in as you blend. You may want more or less curry, so start slowly. In a heavy pot, drizzle a little oil and cook some chopped carrots and onion until just tender. Add your creamy cauliflower mixture to pot. You may now add some cut up turkey that you have leftover. Cook the soup slowly until heated through.

4) Cheesy Green Bean Tomato Soup

If you have leftover green bean casserole, you’re in luck. It makes the perfect start for a cheese soup. Adding some diced tomatoes gives this soup a fresh flavor. Get out your big soup pot and saute up some bite size pieces of celery until just soft. Add several big chunks of onion, cooking until transparent, and then add a little minced garlic. Pour in a can of diced tomatoes. You may want a little extra seasoning, like a grill seasoning or dry rub. Put in your green bean casserole, slowly mixing in all the ingredients. If it seems a little thick, add a bit of chicken broth. Now just heat, stirring often, until the soup is all creamy and hot.

5) Egg And Stuffing Breakfast

Spray a muffin tin with non-stick spray or brush with butter or oil. Spoon enough stuffing in each muffin cup to form a little cup with room for one egg. Break one egg into each cup and top with enough shredded cheese to cover egg. Bake in the oven at 350 degrees for about 15 to 20 minutes or until the egg is done and cheese is melted. Let stand a few minutes before removing egg and stuffing from muffin tin.

These are just a few of the ways to recycle your leftovers so that your family isn’t staring at the same plate repeated for days. Give some thought to what ingredients went into each dish, and where you’ve seen those ingredients together before. Chances are you’ll come up with a few surprises of your own.

Nicole Dean is the mostly-sane mom and owner of ShowMomtheMoney.com – a fun and informative resource to help moms achieve success working from home. She welcomes you to learn more ways to save money in her Frugal Cooking Tips section. Be sure to sign up for her free lessons for work at home moms.

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