Ingredients

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy
brand)
1 cup all-purpose flour
2 eggs
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder, eyeball it in your palm
2 teaspoons cumin, eyeball it
2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot
2 scallions, finely chopped
8 jumbo pork or beef franks

Sweet Relish Slaw Salad, recipe follows
1 bag reduced fat potato chips (recommended: Cape Cod brand or Terra brand Garlic and
Onion flavor Yukon chips)

Directions

Preheat oven to 425 degrees F.

In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted
butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be
a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around
to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread
batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do
the trick. If it's too thick it will just slide off the dog while it's baking, leaving
the dog exposed. If that happens don't sweat it, they will still taste great. Repeat
until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.

Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet
Relish Slaw Salad and with some baked or reduced-fat chips alongside the
dogs.

Ingredients

Sweet Relish Slaw Salad:

1 cup sweet pickle relish
1/4 cup cider vinegar, eyeball it
3 tablespoons vegetable oil, eyeball it
2 large cloves garlic, crushed
2 bay leaves, dried
3 whole cloves
1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in
produce department marked "Cole Slaw Mix" in 1 pound packages)
Salt and pepper
4 scallions, sliced

Directions

In the bottom of a medium, shallow bowl
combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out
the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the
refrigerator. Season salad with salt and pepper, toss in the scallions then serve.