Today is the first day of our Spring Break. Let the whining and constant demands begin!
No, I am NOT referring to myself. OK, sometimes I do it too. I blame them.
Seriously, I have a fun week planned. I look forward to a relaxing week of quality time.
Since it's Spring Break, which seems to revolve around my kids and their friends, I am sharing a kid tested recipe. I like to make these and pop them in the freezer for quick school lunches. The boys like them both hot and cold. They even fit nice and snug in a thermos for a warm school lunch.
Kids' Corn Dog Muffins
2 (6.5 oz.) packages cornbread muffin mix
2 tablespoons brown sugar
1 cup milk
1 (8 oz.) can whole kernel corn, drained
5 hot dogs, chopped
1. Combine cornbread mix and brown sugar.
2. Stir in eggs and milk.
3. Stir in drained corn and hot dogs.
4. Fill grease muffin cups 3/4 full. Bake at 400 degrees for 16 to 18 minutes.
These are a hit with the short people around here. Nurse Boy and I can take them or leave them.
Have a fabulous weekend!