Simple Cheesy Baked Chicken

This Cheesy Baked Chicken recipe is unbelievably simple!

I was skeptical at first. I thought it might turn out boring or dull, dry or flavorless. Turns out, the flavor is perfect, the chicken is juicy, and then there’s the cheese. Cheese makes everything better.



In keeping with the Simple Recipes theme we have going on here, this recipe can be made with about five minutes of effort. While the chicken is baking, you can quickly make some veggie side dishes. We first enjoyed this chicken with fried sweet potatoes, tossed salad, and buttered peas. It was crazy easy and so, so delicous.

Simple Cheesy Baked ChickenYum

Simple Cheesy Baked Chicken
Serves: 4-6
  • 2 pounds boneless chicken thighs or breasts
  • 2 Tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 cup shredded cheese (cheddar or Colby jack recommended)
  1. Place chicken in a baking dish.
  2. Drizzle olive oil over the chicken and sprinkle with garlic powder and salt.
  3. Bake, uncovered, in a 350 degree oven for 20 minutes.
  4. Sprinkle cheese over the chicken and bake for 10 minutes more or until cheese has melted.


Allow me to put in a word again for using boneless chicken thighs instead of boneless chicken breasts. The thighs have more fat in them, so they are always juicier and more flavorful. I’ve found the price for thighs to be about the same, if not better than what I’ve found for breasts. I’m also enjoying the fact that I continue to find a natural brand of chicken marked down for quick sale at the store. I know it’s not the best of the best when it comes to chicken, but it is at least better than the worst. (You like my logic, there?) I grab all the marked down packages I find, often getting 2-pound packages for about $3.00, and freeze them for when I need them. What a huge money saver!

Have you been enjoying all the new Simple Recipes I’ve shared here lately? They’ll keep coming, because I’m on a roll and this is fun! Here’s the list of what I’ve shared so far:

Details of our amazing new Simple Meals program coming up next week!


20-Minute Taco Soup Your Family Will Love

I’m going to start this post off by saying that this soup can be made from start to finish in about 20 minutes, but it actually only takes about 5 minutes of effort on your part, so you can be even happier about this Taco Soup than you were when you first saw the title.


The Simple Crock Pot Chicken Soup with a Kick recipe I shared a couple weeks ago has been such a hit that I decided to try the same idea, subbing hamburger meat for the chicken. You know me. I love me some beef.

You guys, adding beef to this soup was a very, very good idea. The soup came together very quickly and my family loved it like crazy. I served it with homemade applesauce (because applesauce is what October is made of) and carrot sticks (because I needed to quickly throw out a veggie to compliment this meal before we left for a soccer game).

The very next day, I made this soup again because at the last minute it was decided that our oldest son, Asa, and a couple of his college buddies were going to come have dinner with us. I quickly thawed some hamburger in hot water like this (best trick ever!), made the soup, sliced some peaches and strawberries, cut up some sweet peppers, and set out a buffet.

Everyone who has tried this Taco Soup loves it, and seeing as it only takes a few minutes to make, I see myself falling back on this recipe often this winter!

Why shouldn’t you make this soup in the crock pot like the chicken version? Because it’s not necessary and will not save you time. The chicken soup does best in a crock pot because you can dump the chicken in while frozen and the crock pot will thaw and cook it and after a few hours you’ll have soup. For this hamburger version, you simply need to brown the meat, stir in the other ingredients, let the cheese melt, and serve it right away.

This soup and the Chicken Version are about to become your frequent dinner guests.

20-Minute Taco SoupYum

5.0 from 3 reviews
20-Minute Taco Soup Your Family Will Love
Serves: 4-6
  • 1 pound ground beef
  • 16-ounces salsa (more or less is fine; mild to hot is fine - your preference)
  • 32-ounces (1 quart) chicken or beef broth
  • 8-ounces cheese (Colby jack or cheddar)
  1. In a medium to large sized pot, brown the hamburger meat until no longer pink.
  2. Stir in salsa and broth and heat with the meat.
  3. Cut cheese into small chunks and stir into the soup, whisking until melted.

What to serve with this 20-Minute Taco Soup:

  • Tossed salad
  • Fresh fruit
  • Applesauce
  • Raw veggies

Consider adding to your bowl of 20-Minute Taco Soup:

  • Crushed tortilla chips
  • Sour Cream
  • Sliced Olives
  • Black Beans
  • Corn


Don’t miss our other Simple Recipe ideas shared here so far:

This series has been so much fun so far and I’m excited about more new simple recipes I’ve been playing with to share. More to come!

Simple Sweet and Sour Baked Chicken Legs

Everybody come get yourselves some Sweet and Sour Baked Chicken Legs.


A meal like this is one of my favorite to prepare. It goes something like this:

  1. Plop some chicken in a dish.
  2. Mix up 5 ingredients to spread over chicken.
  3. Put the chicken in the oven and walk away.
  4. Just before dinnertime, throw frozen veggies in a pot to steam.
  5. Get out salad stuff.
  6. Ring the cow bell.

If you don’t have a cow bell, I guess you can still make this chicken.

Ringing the cow bell (to alert the men in the field that dinner was ready) was one of my favorite things to do at Grandma’s house. I’ve decided that I need one for my house. My men aren’t out in the field, but they are often wearing headphones. Perhaps they could hear a cow bell better than they hear my sweet (but wimpy) voice calling them for dinner?

Either way, check out how easy this new recipe is:

Simple Sweet and Sour Baked Chicken LegsYum

Simple Sweet and Sour Baked Chicken Legs
Serves: 4-6
  • 3 pounds chicken legs (other pieces work fine too but may require more baking time)
  • 2 Tablespoons honey
  • ¼ cup soy sauce
  • ½ cup ketchup
  • 3 cloves garlic
  • Sea salt and pepper to taste
  1. Lay chicken legs in a 9x13 inch baking dish.
  2. Mix honey, soy sauce, ketchup, and garlic in a small saucepan. Heat briefly to melt honey and to make sure ingredients are well combined.
  3. Spread mixture over chicken legs.
  4. Cover and bake in a 350 degree oven for 45 minutes. Turn chicken over in the sauce, cover, and cook for 15 minutes more.

Be sure the soy sauce is gluten free if this is a need for you!


You will love this simple main dish!

Don’t miss our other Simple Recipe ideas shared here so far:

Get ready because the details of our Simple Meals project are about to be revealed! (We’re shooting for next week. Maybe? Phew!)


Simple Skillet Taco Pasta

Today I have for you: comfort food in a cast iron skillet. It’s simple, it’s quick, it’s delicious. It’s Simple Skillet Taco Pasta.


First, a word about Cast Iron Skillets. I highly recommend that we all have one (or two). Mine takes the place of what used to be Teflon in my kitchen. Cast iron is crazy healthier to cook with and when oiled or buttered well, it is delightfully non-stick. I use mine at least twice every day – for eggs, for meat, for dishes like this Skillet Taco Pasta. (This one is the Cast Iron Skillet I recommend.)

So back to this new, simple recipe. (More Simple Recipes here.)

How nice is it that this entire dish can be made in one big skillet? Obviously, you will get out salad makings and steam a vegetable to go with this. Obviously. But that will be easy and take a look at how easy this main dish recipe is:

Simple Skillet Taco PastaYum

4.0 from 1 reviews
Simple Skillet Taco Pasta
Serves: 4-6
  • 1 pound hamburger meat
  • Sea salt and pepper to taste
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 16-ounces salsa
  • 1½ cups water
  • 8-ounces whole grain pasta, any shape (gluten free works great too!)
  • 8-ounces shredded cheddar or Colby jack cheese
  1. In a large skillet, brown hamburger meat until no longer pink.
  2. Drain excess grease if necessary.
  3. Season meat with salt, pepper, chili powder, and garlic powder.
  4. Stir in salsa, water, and pasta. Bring to a boil.
  5. Turn down heat to simmer, cover and cook for about 10 minutes or until pasta is tender.
  6. Turn off heat, sprinkle cheese over the mixture in the skillet, and put the lid on for 2 minutes to melt the cheese.


This recipe has been a huge hit with my family. Leftovers (if there are any) taste even better because of all the yummy flavors settling in to the pasta and meat.

This meal is practically effortless. Clean-up is a piece of cake (though not literally, bummer for that). And if you need this dish to be gluten free, simply use your favorite GF pasta.

Tell me how much you love cast iron. Do you use it often at your house? Need a Cast Iron Skillet?

This post contains affiliate links.

Simple Crock Pot Chicken Soup with a Kick – 4 Ingredients!

It’s as if this soup knew we needed it in our lives. As if somehow, in the mysterious ways only known to soup, it recognized that many days of the week are busy, and our time in the kitchen is limited, but we still want a hearty meal as the sun goes down. Therefore, on the day we needed it most, this soup arrived, begging us to make it on a morning we are still half-asleep and thinking about the other items on our agenda for the day.crock-pot-chicken-soup-with-a-kickThis soup! I don’t think I’ve ever made one that takes less effort or energy. I didn’t even thaw the chicken ahead of time. I had all four ingredients already in my home because I almost always have:

  • boneless chicken
  • salsa
  • chicken broth
  • cheese

I didn’t have to chop, stir, measure, or think. I put the ingredients into my crock pot, plugged it in (always recommended), turned it on, and walked away. Six hours later we sat down and ate soup.

If all of life was as easy as this soup, we would all turn into lazy, squishy people. Seeing as most days we are going-going-going, I don’t think we need to fear the squish. But this soup? It’s got our back at the end of a busy day, because it recognizes all we do and it’s here to say, “Dinner? No problem. I’m here for you. Sit down with your family. Eat. Enjoy.”


Simple Crock Pot Chicken Soup with a KickYum

5.0 from 1 reviews
Simple Crock Pot Chicken Soup with a Kick - 4 Ingredients!
  • 2 pounds boneless chicken thighs or breasts
  • 16-ounces salsa (more or less is fine)
  • 32 ounces (1 quart) chicken broth
  • 8 ounces cheese (cheddar, Colby jack, Monterrey, Pepper jack - whichever you prefer)
  1. Put all ingredients into a crock pot.
  2. Cook on hi for 3-4 hours or low for 6-8.
  3. Shred chicken and serve.

What to serve with this Chicken Soup with a Kick:

  • Tossed salad
  • Fresh fruit

Consider adding to your bowl of Chicken Soup with a Kick:

  • Crushed tortilla chips
  • Sour Cream
  • Sliced Olives
  • Black Beans
  • Corn

This soup will work wonderfully to serve to guests. It is seriously delicious and need I remind you? You don’t have to thaw the chicken ahead of time. I mean, you can if you want. But why plan ahead when this soup doesn’t require it?

This recipe, for sure, will be one of my go-to recipes this fall and winter.

Hopefully you also saw the Simple Baked Salmon and Asparagus recipe I posted earlier this week. If you’re wondering if there’s some kind of theme going on – perhaps a conspiracy to force us put healthy meals on the table with very little effort – you are right on track. Meals that take just a few minutes to prepare. Healthy food ideas and guides that prevent us from spending hours in the kitchen. Plans to save our family time. Oh yes. This is definitely in the works.


Our Simple Meals project is coming along nicely. Details coming soon! I really cannot wait to share. In the meantime, more Simple Recipes are on the way. Hope you’re hungry. :)

Simple Baked Salmon and Asparagus

Some of you live in the land of fresh fish. Me? I live in Nebraska.

Now, Nebraska is wonderful and beautiful and I love it here (winters notwithstanding). We have beautiful farm land and vast fields and wonderful fruit trees and orchards, but we are missing one thing. We don’t have an ocean. Not even a little one.

So fresh fish? I see (and smell it) it sometimes at the store when I go to the city. But I know it didn’t come from our local oceans and I’m not sure how far it had to swim to get here.

All of this has caused me to shy away from buying fish very often.

Fish though. It’s a great healthy food option. So I’m trying. Even if I buy it frozen, at least I’m buying it. After all – what do I know? I have nothing to compare it with. Frozen fish tastes okay to me. (I mean. I do thaw it and cook it.)

Seeing as this Baked Salmon and Asparagus recipe tastes amazing – even with my pitiful frozen salmon (from shhhh…Wal-mart) – I can only imagine that those of you with a fresh fish source will cry happy tears of joy when you bite into this because your version will taste even better than what I experience.

Someday I’m going to visit my auntie on the east coast and eat some actual fish. Someday.

How Simple is This Meal?

  1. Put asparagus in a dish.
  2. Put salmon on top.
  3. Drizzle it with lemon juice and olive oil.
  4. Toss on some onion slices.
  5. Bake.

I sat in my chair working while I walked my 14-year old through the process of making this. It took him 5 minutes. You guys – it takes longer than that to make a sandwich! I am so sold on this recipe I think I’ll make it have my 14-year old make it every single week.


Simple Baked Salmon and AsparagusYum

5.0 from 2 reviews
Simple Baked Salmon and Asparagus
Serves: 4-6
  • 4-5 salmon fillets
  • 1 pound (give or take) fresh asparagus
  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • Sea salt and pepper to taste
  • 1 medium onion
  1. Lay asparagus along the bottom of a 9x13 inch baking dish.
  2. Place salmon fillets over the asparagus.
  3. Drizzle olive oil and lemon juice over salmon and asparagus, then sprinkle with salt and pepper.
  4. Slice onion, then lay the slices over the salmon.
  5. Cover and bake in a 400 degree oven for 20 minutes.

Don’t like asparagus? (Why? Why don’t you like asparagus??!) You can use any veggie you do like. Or use a combination of veggies. Green beans, carrots, broccoli, cauliflower – anything should work deliciously.

Now tell me. Do you have a source for fresh fish? I promise not to get jealous if you say yes.

16 Simple Recipes You Can Make in 5 Minutes

Good things come to those who wait. But good things can come to those in a hurry too, so let’s hear it for a few great recipes we can make in about 5 minutes!

Now, making these is all dependent on the fact that you have these ingredients on hand. But the ingredients are all pretty basic, so I’ll bet you do have these ingredients in your kitchen most of the time. (Cream cheese is a staple food, right?)

Let’s say you have last minute company stop by and you need a quick snack to share. Or maybe you have only a few minutes of work time before you have to head to the next thing. Here are some recipes you can quickly throw together for your favorite people to enjoy.


First a quick list of recipes you can make in 5 minutes:

And now a list with all the tempting pictures that will make you want to lick your computer.

Homemade Nesquik

This is a great one because you can use it to make both chocolate milk or hot chocolate!

Homemade Nesquik

Cream Cheese Salsa Dip


Caramel Apple Dip


5-Minute Stove-Top Granola

Stove-Top Granola

Coconut Fudge Bars

Coconut Fudge Bars

No-Bake Chocolate Fudge Bites

No-Bake Fudge Bites

No-Bake Peanut Butter Cookie Bites

Peanut Butter Cookie Bites - No Bake!

No-Bake Snickerdoodle Bites

snickerdoodle bites2

Pineapple Fluff Salad

Pineapple Fluff

Pineapple Mango Smoothies


Chocolate Whipped Cream for Coffee or for a Bowl of Fruit

Chocolate Whipped Cream - Perfect For Your Coffee

Chocolate Whipped Cream on Strawberries 2

Strawberry Cheesecake Parfaits

Low Sugar Strawberry Cheesecake Parfait 1

Chocolate Cheesecake Parfaits

chocolate cheesecake parfait

Easy Fruit Dip

French Onion Dip

french onion dip

What are some of your go-to recipes to make when you only have a few minutes to throw something together?

The Best Homemade French Fries (That You Can Pre-Make for Your Freezer)

Homemade French Fries are about the most amazing food in the world, my family loves them, and they’re easy to make except for one little thing: They kind of take forever. (Translation: easy and delicious but time consuming. Super bummer.)

The most amazing homemade french fries

Granted, I have a big family of big eaters. Making French fries is a big deal because I know I’m going to have to commit, you know? Between scrubbing and cutting and frying and cutting and frying and cutting and frying – I’m making fries for at least an hour.

Worth it? Oh my. So much worth it. But not often. It takes too much time.

But guess what I just learned to do? I learned the lovely tricks it takes to make fries ahead of time for the freezer. All the cutting is done ahead so all we have to do at frying time is…fry. Beyond saving me time, I’ve discovered that this method of slightly pre-cooking them before frying is what crispy, perfect fries are made of.

Come closer and learn with me.

The BEST Homemade Fries

How to Make and Freeze the BEST Homemade French Fries

1. Scrub a bunch of potatoes (or if you’re me, you ask your kids to scrub a bunch of potatoes, which they are happy to do because French Fries).

2. Cut the potatoes into fries – your preference on how thick or thin.

3. Put the cut potatoes into a big pot of water. Bring to a boil.

4. Once water/potatoes comes to a boil, remove the potatoes from heat and strain, running the potatoes under cold water to cool and stop the cooking process.

5. Blot the potatoes dry on a towel.

6. Transfer prepped fries into freezer bags for future use (although you might consider frying some immediately and I bet no one will argue).

7. Freeze prepped French fries in freezer bags for up to two months.

8. At frying time, get the fries out of the freezer a few minutes before you want to cook them.

9. Fry until crispy perfection has been reached. (I have a fryer similar to this and I love it. I use Palm Shortening for healthy and safe frying.)

WARNING: Watch that the fries aren’t holding extra water as they will splatter when frying! Blot prepared fries with a towel before frying if necessary.

How to Make and Freeze the Best Homemade Fries

You’ll never go back to making fries any other way after experiencing these.

Other fun Make-Ahead Recipes I’ve shared recently:

That list looks like a bunch of junk food, but it’s not! How great that we can make all of our favorites with healthier ingredients!

I also recently shared these gems:

Did you find some of these recipes to be helpful? Slowly but surely we can get ahead in the kitchen!

Why You Should Eat Fat Bombs (and a Recipe!)

A few weeks ago while researching how I could add more fat into my diet, I came across this recipe for Fat Bombs.


That, my friends, is a Fat Bomb. They look like something terribly naughty. But instead, they are full of so much good nourishment! Your day just took a turn for the better. You have no idea how happy I am to share these with you!

Have you ever even heard of Fat Bombs? I sure hadn’t. But the biggest question is: why would I try to see how I could add more fat to my diet?

Well, I’ve been reading and studying more about regulating my hormones and blood sugar and keeping my adrenals functioning well – you know. Just a little light reading. Everything keeps pointing me back to “eat a lot of protein” and “eat a lot of good fats.” Hey, you don’t have to tell me twice.

Now, protein is an easy one for me. I love and crave meat most of the time. But I have been realizing that getting plenty of fat is a little bit more difficult (beyond what is naturally in the meat I’m being forced to eat). I’ve tried eating spoonfuls of coconut oil, but it’s just weird and I don’t love it.


See here’s the funny thing: I find that I mostly use butter and coconut oil in baked goods. But I’m no longer eating many baked goods. I can stir some butter into my veggies, but that’s still not very much fat. Cream in my coffee? Sure, but I’m trying to cut back on caffeine too (prayers welcome).

I’d be mad at my hormones and blood sugar and adrenals about all of this, but my quest to find wellness for all of these led me to find out about these Fat Bombs. So ALL IS FORGIVEN.


Everyone else can have their sugary cakes and cookies and I don’t even care because I get to eat Fat Bombs. They are kind of a cross between a Peanut Butter Cup and a Huge Piece of Fudge. No one feels sorry for me now. Everyone is jealous. But not to worry. I am here to share the recipe so that you, too, can make Fat Bombs.

Now, first, a warning: If you are expecting these to taste super sweet like a piece of Christmas fudge or an actual peanut butter cup, you will be disappointed. But if you appreciate the need to cut back on sugar and you prepare yourself for a lightly sweetened peanut butter chocolate treat, you will bite in and be so happy that you get to eat many bites before it’s gone. Yes, you will be so, so happy.

You will offer them to your family, saying something like, “These are so amazing!!!! You won’t like them, though.

This is how things normally work with my family now. My husband is totally digging my sugarless, stevia-sweetened or otherwise very low sugar treats. Our boys are more skeptical. I’ve cut down the sugar drastically in our household, and they’ve barely noticed and are just fine with muffins, cookies, and cakes with the sugar cut down. But the stevia-only treats? They are not fans.

But as for me, I’m loving the Fat Bombs. So far I’ve only made a Chocolate Peanut Butter variety but a little Pinterest searching told me there are other kinds that I should try. Okay then. If you’re going to twist my arm.

Chocolate Peanut Butter Fat BombsYum

5.0 from 2 reviews
Chocolate Peanut Butter Fat Bombs
Serves: 12
  • ½ cup coconut oil (I use expeller pressed so the coconut flavor didn't overpower.)
  • 1 heaping Tablespoon cocoa powder
  • 4 Tablespoons butter
  • ½ cup natural peanut butter
  • Liquid stevia to taste (I use 1½ droppers full of NuNaturals Brand.)
  1. In a small saucepan, heat and stir together coconut oil, cocoa powder, butter, and peanut butter.
  2. Once melted and mixed, remove from heat and stir in stevia.
  3. Pour into 12 muffin lined muffin tins.
  4. Freeze for 20 minutes or refrigerate for 2 hours.
  5. Store in fridge and eat as needed.


Isn’t it happy irony that these also have protein in them? It’s like I’m getting a two for one on needed nutrients here.

Note: These do not taste as yummy when they are room temp. Keep them cold and eat them directly out of the fridge. Take it from me.

Fun Fat Fact: It’s hard to over-eat these. After two bites I always think that I will finish one and enjoy a second because I’m loving it so much. But by the time I finish the one, I am full and satisfied, ready to stop eating. Then I stay full for a couple of hours, which is great because I typically need to eat little bits all day long.

I love this about good fats. They satisfy. (As opposed to empty carbs or bad fats that tell your body that you need more in order to be satisfied, so we tend to over eat them.)

Why Good Fat is Good

  • It gives us energy. (So don’t eat fat if you prefer to be lethargic.)
  • It builds healthy cells.
  • It helps our bodies use Vitamins A, D, E, and K.
  • It helps us have healthy skin, as well as helps our other organs to be protected. (Skin is an organ. I always forget this, but I think it’s so cool.)

So there you go. We all need to be eating good fats. These Fat Bombs make eating good fats extremely fun and happy, and they only take a few minutes to stir together.

Oh how I hope you like the Fat Bombs as much as I do. Best treat ever. (So says the girl who hasn’t had a cookie for a very long time.)

How to Make Healthier Corndogs for the Freezer

Of all the recipes I share, this one is not the healthiest. Just whatever though, because corndogs taste amazing. (With a salad. And fruit. And digestive enzymes.) I’m providing a homemade option so that at least we’ll know these are better than store-bought.

Homemade Corndogs

First – try to find hotdogs that are nitrite free. Also, beef. Always beef hotdogs. Fine, turkey is okay too. Just try to avoid the hotdogs that are only pretending to be meat. I can’t even believe I’m still trying to convince myself that any form of a hotdog is healthy. But for real, at least try to find some that aren’t terrible. Why I like hotdogs is beyond me.

Now that we’ve covered the sacred topic of the hotdogs, allow me to share another compromise I make. This. We bought this fun corndog maker for one of our sons a few years ago as a gift because he is the ultimate corndog lover. (I have no idea where he gets this.) I think having dozens of appliances that only do one task each is fairly ridiculous. But shucks if having a corndog maker isn’t a lot of fun, so there. We’ve used it for more than just corndogs (like muffins and cookies – who knew?!) so hallelujah for an appliance that is actually multi-functional.

I will tell you that this machine makes the effort of creating homemade corndogs so easy and mess free that a few days ago, I made 48 corndogs in less than an hour – while I was making tomato sauce, French toast, and frozen yogurt. The corndog maker allows me to multitask while making food for my freezer. And here you thought that appliance was pointless.


The long and short of making homemade corndogs is that you simply use your favorite cornbread recipe, add a bit of extra milk so the batter will coat the dogs, then you either fry them in oil or bake them in the above mentioned corndog maker.

What about sticks?

Life is too short to poke sticks into hotdogs. Do the stick poking if you must, but as for me and my house, we will skip the sticks and just eat the dogs.

How to Make Healthier Corndogs (in Bulk) for the Freezer

How to Make Healthier Corndogs for the Freezer
Serves: 24-48
  • 2⅔ cup Homemade Jiffy Cornbread Mix*
  • 2 eggs
  • 1½ cups milk
  • 4 Tablespoons melted butter
  • 24 hot dogs
  1. In a mixing bowl, whisk together cornbread mix, eggs, milk, and butter.
  2. If using a corndog maker, cut hotdogs in half.
  3. Dip hotdogs in batter to coat thoroughly.
  4. Fry until golden brown, or cook in a Corndog Maker**
  5. Serve right away, or cool and freeze in freezer bags.
  6. Rewarm corndogs by placing them on a baking sheet in a 350 degree oven for 10-15 minutes or until heated through.

*Homemade Jiffy Cornbread Mix recipe

I put these homemade cornbread mixes together and have them on hand for convenience. I highly recommend this!

** I cut my hotdogs in half, then cook my corndogs in this fun Corndog Maker. It saves a lot of time and mess!

Homemade Corndogs for the Freezer

If you make these to freeze, all you have to do at mealtime is pull them out and warm them up while you’re getting out all the actual nutritious parts of the meal (fruits, veggies, and more veggies with a side of another vegetable).

‘Fess up. Do ya like hotdogs?