Air Fryer Corn Dogs

This appetizer, “Tom Franks”, is named after this year’s Cecil B. deMille Award winner and all around legend, Tom Hanks. Like Tom Hanks, corn dogs are a classic. To ensure that we are honoring our New Year’s Resolution setting friends, we have chosen to air fry instead of deep frying. We were really happy with how the air fryer crisped up the corn dogs and the best part? No oil. None at all! 

Tom Franks – Air Fryer Jalapeno Corn Dogs with Cholula Ketchup
Makes: 18 mini corn dogs 
Prep Time: 15 minutes     Total Time: 23 minutes   

Ingredients For the Franks:

  • 1 package-6- hotdogs (we used Hebrew National)
  • 1 jalapeno, minced
  • 1 package of corn bread mix (we used Trader Joes)
  • 2 eggs
  • 1/2 cup oil
  • 1.5 cups milk
  • 1/2 cup of flour

Ingredients For the Condiments:

  • 1/2 cup ketchup
  • 3 tbs cholula 

Directions: 

  1. Prepare the cornbread by placing the full packet of mix in a bowl. Add one egg, oil, milk and jalapeno; stir to combine. Note that we have doubled the recommended amount of milk than the instructions on the packet.
  2. Chop the hot dogs into thirds.
  3. Scramble the remaining egg and keep in a separate bowl. Pour the flour into a separate bowl. You should have three bowls out at this point, one flour, one scrambled egg and one corn bread mixture.
  4. Assemble the corn dogs by dipping the hot dogs in the flour, scrambled egg and corn bread is that order. Do this for each hot dog and place the hot dogs on your air fryer pan.
  5. Cook the corn dogs on the air fryer setting at 425 degrees for 8 minutes. You should start seeing the corn bread mix turning brown on all sides. 
  6. Prepare the sauce by combining the ketchup and cholula
  7. Serve the corn dogs immediately with the ketchup.

Peach & Pecan Brie Bites

We are coming at you today with a quick and easy, crazy delicious appetizer for your last minute New Year’s Eve prep. We love to spend time in the kitchen, but every once in a while we need a quick, throw-in-the-oven recipe to help our entertaining plans take shape. This is where this Brie Bites recipe comes into play. Just a few ingredients and you’ll have a crowd pleasing appetizer in just about 30 minutes.

Peach & Pecan Brie Bites 
Makes: 24 small bites 
Prep Time: 15 minutes     Total Time: 30 minutes 

Ingredients: 

  • 2 tbs flour 
  • 1/2 lb pie dough
  • 1/3 – 1/2 lb wedge of Brie 
  • peach jam 
  • 1/2 cup chopped pecans 
  • 1 tbs fresh rosemary 
  • 1 tbs butter 
  • 1 tbs brown sugar 
  • salt 

Directions: 

  1. Preheat the oven to 375 degrees. 
  2. Heat a small skillet over medium heat. Add the butter and brown sugar to the skillet, stirring until the sugar is melted into the butter. Add the pecans, rosemary, and a pinch of salt to the butter. Stir and cook the pecans until they are toasted and coated with the butter mix. Remove from the heat and pour onto a flat surface to let cool. You want to make sure they spread into an even layer so that the pecans don’t stick together.
  3. Sprinkle the flour on a flat kitchen surface. Use a rolling pin to roll the dough so that it is approximately 1/4 inch thick and a square or rectangle in shape. Take a small knife and cut the dough into 1 1/2 inch squares, re-rolling the dough as necessary until you have 24 pieces. 
  4. Spray a mini muffin tin with cooking spray. Lay each piece of pie dough into each muffin insert- being careful not to tear the dough or push it too firmly into the tin insert. 
  5. Chop the brie into 24 small squares. Layer the brie, a teaspoon of peach jam, and a sprinkle of pecans into each of muffin tin squares. 
  6. Bake in the oven for 12-15 minutes, or until the pie crust is light brown and the peach jam is melted. Remove from the oven and cool completely before removing from the pan. Use  a small pairing knife to gently release each bite from the pan and place onto a serving platter.