Play Dough

4 C flour

2 C hot water

⅔ C salt

2 T oil

1 ½ T Cream of Tartar 

Food coloring

Mix all together in mixer until combined. 

Store in zip bag

Yummy Mummy Dogs

Rhode frozen dinner Rolls, thawed but still cold

bun length hot dogs

mustard

For each Mummy Dog, cut one dinner roll in half.
Roll each half into a 22-24-inch rope.
Wrap one rope around hot dog from bottom up 4 1/2 inches.
Cut a 1 1/2 inch piece off of the second rope and set aside.
Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog.
Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned.
Remove from oven, cool slightly and add mustard eyes.
Serve warm with ketchup and mustard.

Funnel Cakes

3 eggs
2 c. milk
1/4 c sugar
3 2/3 c. flour
1/2 t. salt
2 t. baking powder

Mix dry ingredients & set aside. Cream eggs, sugar & milk. Add flour mixture & beat until smooth. Heat oil to 375⁰. Place finger over the opening of a funnel & fill with batter. Hold the funnel close to the oil & release the batter while making a circular motion. Fry until golden brown. Use tongs to turn the cake over. Fry another minute. Drain on paper towels & sprinkle with powdered sugar or cinnamon sugar.

Slushie Mix

1 pkg Kool Aid
1/2 C. water
1 3/4 C. corn syrup

Combine, store in fridge. Use on shaved ice!

Corn dogs

1 c. cornmeal
1 c. flour
1/4 t. salt
1/8 t. black pepper
1/4 c. sugar
4 t. baking powder
1 egg
1 c. milk
oil for frying
2 pkg hot dogs (cheap ones taste best with this recipe)
16 wooden skewers

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar & baking powder. Stir in egg & milk. Preheat oil to 350⁰. Insert wooden sticks into hot dogs. Dry hot dogs with paper towel. Pour batter into a tall glass. Dip hot dogs in batter until well coated. Slowly place corn dogs into the oil (horizontally) with tongs & hold it in the oil for 10-15 seconds. This way the batter doesn't stick to the bottom of the fryer. Fry 2 or 3 at a time for 6-8 minutes or until lightly browned. Drain on paper towels.