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Kids In The Kitchen

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1-2-3 Salad
Apple Tuna Sandwich
Bite-Size Pizzas
Boogers on a Stick
Chili Dog CupCakes
Coffee Cup Truffles
Colored Halloween Popcorn
Cool Treats
Corny Dog Muffins
Crunchy Vegetable Burrito Banditos
Day Old Bath Water
Dinosaur Chow
Easy Lunch Quesadillas
Fruit Sparklers
Gobs
Hairball Salad with Saliva Dressing
Halloween Motiff Cake
Homemade Ice Cream in a Coffee Can
Jell-O Pond
Kick the Can Ice Cream
Kids Deviled Eggs
Kitty Litter Cake
Leprechaun Pudding
No Drip Popcicles
Octopus In Seaweed
Peanut Butter Play Dough
Picnic Pops
Pig in the Blankets
Pretzel Sparklers
Simple Pimples
Skyrocket Ice Pops
Snow Ice Cream
Strained Eyeballs
Strawberry Pops
Turkey Club Deluxe Pizza
Veggie Pizza
Chili Dog CupCakes

1 cup Flour
1 cup Cornmeal
3 tablespoons Sugar
1 tablespoon Baking Powder
2 Eggs -- beaten
1 cup Milk
1/4 cup Vegetable Oil
3 large Hot Dogs, beef -- sliced
1 cup Chili

Grease the bottom and sides of 12 cupcake sections in a cupcake baking pan, then set aside. In a medium mixing bowl, stir together flour, cornmeal, sugar, baking powder & salt. Make a well in the center of the dry ingredients and set aside.

In another bowl, combine eggs, milk and cooking oil. Add egg mixture all at once to dry ingredients, then stir until moistened.

Spoon 2 Tbsp. batter into the bottom of each section of the prepared cupcake pan. Divide hotdog slices and chili between the 12 sections, then fill to 2/3 full with remaining batter. Bake at 425 degrees F, for 20 - 25 minutes. Serve hot or cold, as desired. Refrigerate any left-overs.