Firey! Mini Corndog Bites

Time for munching! Our family loves Get-togethers and with13 grandkids this grandma needs to know how to make a quick "pop-in-the-mouth" treat. And these little bits are perfect for the adults and the little ones.

Corndogs are a favorite amongst them and I wanted all ages to enjoy so...I love that I can make them and make all the family taste buds HAPPY. The toddlers like them with no spicy, but the teens and dads love the HEAT! They say the hotter the better.

Here are five simple steps to make a batch of "Firey Mini Corndogs".

Have some fun and let the kids join in baking them. In a spicy mood then add extra HEAT! Give them a try!

Materials:

• 1 - 14.5 oz. box Honey Corn Bread & Muffin Mix

• 1 1/4 Cup Water
• 1 - 4 oz. can Diced Green Chiles (desired temperature)
• 1 - 13 oz. package Cheddar Li'l Smokies Links
• chili Powder
• mixing bowl
• mixing spoon
• strainer
• mini muffin pan
• mini muffin liners
• measuring cups

- Drain the can of green chiles in the strainer and set aside.

- Preheat the oven to 400 degrees.

- Stir the box of Cornbread Mix up with the 1 1/4 cup of water as directed on the box.

-Place the mini-muffin liners into the mini-muffin pan.

-Fill the mini- muffins 2/3 full.

-Cut the Cheddar Li'l Smokies Links in half as done in the photo.

-Add the green chiles on the top of each cornbread muffin.

-Place one cut Cheddar Li"l Smokie Link in each corn bread muffin.

-Push Smokie Link down into the batter so the batter bakes around it.

-Sprinkle each muffin with chili powder to your taste.

-You can make different levels of spicyness by the amount you put on each muffin.

-Bake in the oven at 400 degrees for approximately 10-12 minutes.

-They are "Pop-In the Mouth" READY!

-They can be made ahead of time and reheat easily. They freeze well also!

-Makes -/+ 36 mini- muffins

ENJOY!