Quick Corndogs in a Muffin Cup

School starts 2 weeks from tomorrow.  I love my life of leisure in the summer.  Sleeping in, lounging by the pool all day, drinking with my friends all night. Oh, wait, I'm a Mom.  My summer schedule is just as jam packed as my school schedule.

With a rising senior and school deadlines looming, I'm already in a school state of mind.  However, my school habits - crock pot meals, weekly trips to the supermarket - aren't quite there yet.  So, yet again I'm scrambling to make something for my kids for lunch (bread was moldy - darn humidity - so PBJ was out).

Thank goodness for hotdogs!  Say what you like about wieners, you have to admit that they're a quick easy source of protein.  If I'm buying plain ole hotdogs, I normally choose turkey dogs.  Less fat and the kids can't tell the difference.

With no bread products in sight today, I searched though my cabinet for corn muffin mix.  Yep, cheap Jiffy Corn muffin mix.  This cheap mix should be in everyones pantry.  It sure comes in handy.  Today I'm using it to create Corndogs in a Cup.  Here's the recipe:

Corndogs in a Cup

1 box Jiffy Corn Muffin Mix
1 egg
1/3 cup milk
4 hotdogs, cut into bite sized pieces

Preheat oven to 400.  Mix muffin mix, egg, and milk until combined.  Stir in hot dog pieces.   Grease heavily 12 muffin cups or line cups with cupcake liners.  Fill each cup about 1/2 way with corn muffin mixture.  Bake at 400 for 18-20 minutes.

Paula's Watermelon, Mint, Feta Salad...Yes, Please!

Watermelon salad always makes me feel like a snooty gourmet.  It is so elegant and sophisticated...who knew it was so easy!  My favorite recipe is from my gal Paula Deen.  You really need to make this recipe some time this summer.

Paula's Watermelon, Mint and Feta Salad

1/2 regular size seedless watermelon, cubed
1 sweet onion (like Vidalia) diced
1 (4 oz) container crumbled feta cheese
2 Tbsp chopped fresh mint leaves (y'all can help yourself to the mint by my driveway)

1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
salt and pepper to taste

In large bowl, combine cubed watermelon, diced onion, feta, and mint.  In separate bowl, whisk together red wine vinegar, olive oil, salt, and pepper.  Pour over watermelon salad.  Toss to coat.  Serve.  Note:  I like to eat this right away.  Keith prefers is a day later when the melon and onion has soaked up the dressing.

Over Ripe Fresh Peach Sauce

This winter was hard on the area's peach trees.  However, you can still find them at the farmer's market and the grocery store.  If y'all are like me, I always buy way more peaches than I will ever eat.  They're so pretty and smell divine.  Rather than throwing away your peaches when they get too ripe to eat, make this yummy peach sauce for ice cream, pancakes, French toast....it's divine!

Peach Sauce

4-5 ripe peaches, skin removed (when ripe, will easily peel of), and sliced
1/2 cup white sugar
1/4 cup brown sugar
1/8 tsp cinnamon
dash ground nutmeg
drop or two of almond extract

Mix all ingredients in a saucepan and heat at medium to medium low for about 10 minutes or until it just starts to simmer.  Cook for a minute and remove from heat.  Let cool.  Store in the refrigerator.  Use within a week.