DCL Recipes: Mexi-Corn Hot Dog Topper and M&M Skillet Cookie

DCL Recipes: Mexi-Corn Hot Dog Topper and M&M Skillet Cookie Amy Poore

Yep, it’s almost fall, y’all. But if you’d like to hang on to summer just a little bit longer, this month’s recipes may help. Few things say “summer” more than hot dogs, but if you’ve tired of the regular variety, give this Mexi-corn hot dog topper a try. And for a sweet treat, this M&M skillet cookie is a hit with everyone 

No doubt you’re super busy this month, but take some time to share a great meal with those near and dear. Bon appétit! 

Mexi-Corn Hot Dog Topper 

2 ears fresh corn, cut off cob 

1 small zucchini, finely chopped 

2 green onions, chopped 

1/2 jalapeno, minced 

1/4 cup fresh cilantro, chopped 

Juice of 2 small limes 

1 teaspoon sugar 

1 tablespoon olive oil 

Salt/pepper to taste 

 

Mix all ingredients in a large bowl, refrigerate for 30 min. to 1 hour. Serve on top of hot dogs. 

 

M&M Skillet Cookie  

1 cup unsalted butter, softened to room temperature 

1/2 cup granulated sugar 

1 cup packed light brown sugar 

2 large eggs, room temperature  

2 teaspoons vanilla extract 

2 and 1/2 cups all-purpose flour  

1 teaspoon baking soda 

1/2 teaspoon salt 

1 cup mini semi-sweet chocolate chips 

3/4 cup M&M’S® Baking Bits 

 

Preheat oven to 325°F and lightly grease your oven-safe skillet (cast iron, preferably).

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

In a medium bowl, combine flour, baking soda, and salt. On low speed, slowly mix into the wet ingredients until combined.  Add the chocolate chips and M&M’s, then mix on low until everything is evenly distributed.

Spread the cookie dough evenly into prepared skillet.

Bake for 30-35 minutes or until puffed and browned on the sides, and lightly browned on top. Check by sticking a toothpick in the middle. If it comes out clean - it’s done. Let cool for 15-20 mins.  

Serve with ice cream and chocolate syrup or by itself!  

 

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.  

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Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!

Website: www.pooreamy.com/

Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.

 

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