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Freezer Cooking In An Hour: Corn Dog Muffins, Chicken Stuffing Casserole, Oatmeal Raisin Muffins, Italian Pasta Bake

Well, I sort of cheated for yesterday’s Freezer Cooking In An Hour session. First off, I baked the chicken during dinner the night before to save me time and then I gave myself two hours to accomplish my list instead of one. But I still got a lot done in a shorter amount of time — and that’s truly the point of why I challenge myself to do Freezer Cooking In An Hour each week.

4:00 — I set the timer, tied on my apron, pulled my hair back and got to work. I put the dough in the bread machine for Failproof Bread Machine French Bread. I started the ground beef, mixed the oats and yogurt for the Oatmeal Raisin muffins and started mixing up the Honey Cornbread recipe.

4:20 — While the ground beef was cooking, I chopped the onion to add to it and then went back to finishing the Honey Cornbread. I assembled the Corn Dog muffins and stuck them in the oven and then started the pasta boiling.

4:45 — In the middle of mixing up the Oatmeal Raisin muffins, I heard the familiar “mo-o-o-o-o-ma” coming from Silas’ room. I got him up and made popcorn for a snack for all the children and then sent them downstairs to play.

5:10 — The pasta was done, so I assembled the Italian Pasta Bakes and then took a break to clean up the kitchen. I really wanted to make the Banana Chocolate Chip Muffins and the Healthy Chocolate Peanut Butter Fudge, but I was running out of time and energy. So I opted to just finish up what I already had started and save those to make later in the week.

5:25 — I pulled the oatmeal muffins out of the oven — yum! — and then started chopping up the chicken while the water was boiling for the stuffing. I couldn’t believe the children were still downstairs playing quietly! It’s a rare occurrence that all three of them play together for longer than 20 minutes without someone getting hurt or a fighting ensuing (we’re working on it, but it seems to be a slow learning process!).

5:35 — The chicken was finally chopped, so I put together the Chicken Stuffing Casseroles together. I then went to pull the French Bread dough out of the bread machine. So much for it being failproof. The dough was really stiff — way too stiff for French Bread. I tried to make it work, but I finally gave up. I think I better find a different French Bread recipe! (Anyone have a more proven failproof recipe to share? Or a suggestion of why mine didn’t turn out?)

5:45 — Finally done!

4 pans of Chicken Stuffing Casserole

12 Corn Dog Muffins (I used my Honey Cornbread Recipe and Beef Hotdogs. These are very yummy — for kids and adults alike!)

I small pan of Honey Cornbread

12 Oatmeal Raisin Muffins

3 pans of Italian Pasta Bake

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  • I’ve tried the corn dog muffins without much success before. Maybe it was the corn bread recipe I used. Do you make these, freeze them, and then reheat for supper?

  • I had purchased some hot dogs a few weeks ago on a B1G1 deal, and am tired of hot dogs. The corn dog muffins look perfect. I can’t wait to try them. Although, I don’t think they’d last long enough to make it into the freezer around here 😉

  • Oh and for the pasta bake and stuffing bake – do you cook those and then reheat? Or have you assembled them and then frozen to cook later? I’m guessing you’ve not cooked them (based on the picture), do you have directions for cooking from frozen? 🙂

    I’ve been meaning to get into freezer cooking, but time always seems to slip away.

  • Erin Jan says:

    Do you just have alot of pans… Or is there some trick that you can take the casseroles out of the pans once they are frozen so you can still use your pans?

    • Becky says:

      If you line the pan with plastic wrap and/or aluminum foil, then put the casserole on that, you can freeze it in the pan, remove it once frozen, remove the casserole and wrapping from the pan, finish wrapping the frozen casserole, and store it in the freezer. That frees up your pans (except for the few hours in the freezer to get the casserole frozen). When you’re ready to thaw the casserole, remove it from the freezer, unwrap it, place it back in the pan, then place it in the fridge to thaw.
      Hope that helps.

    • I don’t do a lot of freezer cooking and I have a LOT of pans. I think you can never have enough pans in a well-stocked kitchen. 😀 I have 4 13×9″ and at least 12 assorted casserole/8×8″ size pans in assorted glass and metal. Not to mention jelly roll pans, muffin pans, cookie sheets, etc. I also stock up at the dollar store when I have an extra $1 or $2. 2 13×9″ pans for $1 makes clean-up even easier!

    • Jody says:

      I am not sure what Crystal’s answer to this is, but I just recently read on another blog (cannot remember what one! :() recently that a good tip is to line your regular glass bake pan with foil (and enough extra to cover over the top)_ and freeze it in the pan, when its frozen, remove the foil with the food in it, wrap the top,stick in a freezer bag & store!! I know I definitely would run out of pans, fast! 🙂 Hope this helps!

    • Heather P says:

      If you line your pans with foil you can pop them out of the pans and wrap in more foil/plastic wrap/freezer paper/zip locks once they’re frozen solid. Then you just unwrap and pop them back in the pan to thaw and cook. That way you still have your pans and the stuff in the freezer. Or you can hit a thrift store/yard sale for extra pans. I have done a little of both. 🙂

    • Noelle says:

      line the pans with plastic wrap before you put the casserole in it. Put it in the freezer. Once it’s frozen, pop it out of the pan, remove the plastic wrap, place in a freezer bag, and put them back in the freezer. The hardest part is remembering which pan you originally froze them in. if it’s a casserole that doesn’t involve layering the ingredients, I will just throw everything into a freezer bag and freeze it.

    • I use those foil steamer pans (I purchase the big packages at Costco for around $8), instead of glass pans. The other advantage to those versus my Pyrex, is that I can put the foil pans straight from the freezer to oven. The Pyrex will shatter if I did that!

      • Allison V. says:

        Pyrex should be okay from freezer to oven as long as your oven is already pre-heated (some ovens preheat using the broiler element, which creates more intense heat). The bigger danger is going from hot to cold too quickly. I’m sure there are many cooks doing their freezer cooking straight from the freezer into the oven without incident.

      • Linda G. says:

        Your pyrex will shatter still if you place your dish into the oven and then turn the oven on? I wouldn’t try to place the frozen or a cold baking dish into a hot oven though. I’ve never tried baking with a frozen pyrex dish yet.

    • Crystal says:

      If you’re short on pans, here’s one way you can freeze things:

      I use a variety of pans I have on hand (pie pans, loaf pans, etc.) and just try to save at least one or two pans in case I need to bake brownies or something else. However, since we eat the meals from our freezer on a regular basis, the pans aren’t tied up for too long in the freezer.

  • Yummy! We made Chicken Stuffing Casserole tonight for dinner. I make it in the crockpot and let it cook on high for 4 hours. It’s delicious and so easy.

    • Rachel says:

      What are the main differences in cooking it in your slow cooker? Do you still prepare the stuffing first and then throw it on top?

      I am new to using my slow cooker, so I am still learning the ropes on how best to utilize it. Appreciate any help!

      • Hi Rachel. I cut up the chicken and keep it raw. I also do not cook the stuffing. I just toss everything in and stir. There’s no pre-cooking needed of anything. It’s super easy.

        My recipe is different from the link Crystal provided. I leave out the sour cream and add 1 cup of water instead. It’s very flavorful and a huge hit in our family. It’s the not the prettiest dish – but it’s tasty.

        • Rachel says:

          Thanks, Lynette! I love the sound of this, especially how fast and no fuss it is. Will definitely be trying it this week for the family.

  • Stacy says:

    How do you freeze the italian bakes?? The recipe link does not show those instructions. Looks like you prepare the whole thing, wrap it and then freeze??Also, my assuption would be that you are not freezing the muffins?? Those would never make it to my freezer anyway. Thanks for the link to the corn dog muffins, sure to be a big hit with the kids!!

    • Laura says:

      Same question, here. Whenever I freeze something cooked with cheese on the top, the cheese sticks to the foil. I’ve ended up attaching a bag of shredded cheese to the top to add while reheating, but there has to be a better way!

      • Deven says:

        Spray the top of the cover with Pam before covering the cheese. I never have a problem with cheese sticking in the freezer or when I bake it doing it this way.

  • Guest says:

    I made the Italian bake this week with soy crumbles and everyone loved it! (AND…hubby nor kids realized it was not ground beef :-))

    Question about the cornbread and corn dog muffins…how do you freeze them (i.e., wrap in foil and then freezer bag) and then how do you defrost/reheat them?

    Thanks for these!!

    • Nicole says:

      After I made the muffins, I lined a baking sheet with some parchment paper and put the muffins on it and put them in the freezer for 20-30 mins. They were fairly firm then, so I took them off the pan and put them into a ziploc bag. Hope that helps. 🙂

    • Crystal says:

      I just froze it in freezer bags and we thawed them in the microwave for a minute or so. You could also warm them in the oven.

  • Hi Crystal! How inspiring! I have not jumped into the world of bulk freezer cooking yet, but I am going to have to try it soon. I’m sure it saves a LOT of time and money. I love Laura’s recipe for Corn Dog Muffins – they are so good. Maybe I’ll start with that! I hope that you enjoy the Healthy Peanut Butter Fudge! It is one of our favorite treats.
    Thanks for the freezer cooking inspiration!

  • Ruth says:

    Freezer cooking in an hour has been revolutionary for me! I actually have some energy left when I limit the time. I am much more likely to do two cooking sessions a week now, and my freezer is getting full. Clean-up is much more reasonable, too, when I limit freezer cooking to an hour.

  • Abbie says:

    I can’t believe you skipped both your chocolate recipes! Seems out of character for you. 😉 I jest. 🙂

    • Crystal says:

      I know, can you believe it?! I was being good and figured that casseroles would probably benefit my family better than fudge… though I think I’m going to try making the fudge today. It’s still calling my name!

  • Leslie says:

    Your “Italian Pasta Bake” sounds exactly a freezer cooking meal I make every month. Only it’s called “Mommy Pasta” in my house because my sweetie is convinced I’m the only person who can make it.

    We also have “Mommy Chicken,” which is nothing more than boneless chicken breasts cooked in BBQ sauce in the crock pot and then shredded for sandwiches (or late night snacking right out of the bowl). Again, no one else could possibly make this.

    Shhh…!! 😉

  • Danielle says:

    Wow! Great job! I really love this idea and I’m going to try it for the first time next week. There’s no way I could do a day’s worth of freezer cooking with three littles right now. The one hour seems much more manageable. Thanks for sharing!

  • I have an amazing french bread recipe – so easy your girls could master it young. 🙂 I don’t think you need a bread machine for it, I did the tutorial with my kitchen aid, and you could do extra to freeze.

    Isn’t the one hour cooking the best? 🙂

  • My 4 yo was looking over my shoulder as I read this post, and he kept saying, “yum! I want that” about the cornbread hot dog muffins. Guess I’ll have to try them! 🙂

  • Shari says:

    When you freeze the pasta bake, do you thaw first, then bake? Or do you bake it frozen?

  • April Lewis says:

    CORN. DOG. MUFFINS?! Ahhhhhh I can not wait to make those!

  • Tracey says:

    Here’s my favorite French Bread recipe – it’s from Jen at Balancing Beauty and Bedlam:

    I wouldn’t call myself a pro when it comes to bread making, but this recipe hasn’t failed me yet (knock on wood!!!)

  • Christie says:

    Corn dog muffins?? Best idea EVER!!

  • Gotta agree with the corn muffins. I made them apart of my Freezer Cooking Day, delicious.

  • Jennifer says:

    You did great! I am trying to tackle one big baking project each week this summer. Last week I made homemade hamburger buns. This week I was hoping for cinnamon rolls, but so far I haven’t gotten to it. Maybe Saturday afternoon. You got a ton done in just 1 hour.

    • Becky says:

      The cinnamon rolls on this site are the. best. ever. I make them for overnight guests, family gatherings, workplace breakfasts, etc. and they ALWAYS get rave reviews. I use half/half whole-wheat flour/white flour, and sometimes I use coconut oil instead of butter in the icing … soooo yummy! I really hope these are the cinnamon rolls you are making — I am quite sure you will enjoy them!

  • Denise says:

    I’m bookmarking and taking lots of notes in my recipe book…we have so much going on right now on our farm I can’t imagine adding one more ‘new’ thing to my list…But I definitely want to get in the swing of freezer batches in the winter…..and those recipes look awesome. I do some variation of that, I guess, when I do a big grocery run and find a great clearance on meat, which means I have to do a lot of cooking that night LOL. thanks!!

  • Vieve says:

    This is a very “no fuss” bread that is more like authentic French than American French. I use the “no knead” ingredients from and follow this method of baking. Fabulous French bread, every time!

  • Angela says:

    I too was wondering how you manage to freeze everything and have it taste fresh. Do you freeze your glass pans and cover tightly with press and seal? Do you have an entry on freezing things properly? I am not exactly Rachel Ray in the kitchen! 🙂

  • Hannah says:

    There was likely too much flour and/or not enough water in your bread recipe. Could be that you measure a cup differently than the original author, could be that the original author lived in a climate that was much more humid and therefore her flour held more moisture at the time of measurement.
    Always err on the side of too little flour. You can easily add more flour, you can not easily add water.

  • Carrie says:

    Great job with the freezer cooking!! For bread–OK, it’s actually not French, but I love the Italian bread from Tammy’s Recipes. I think it’s listed under Italian Garlic Bread, and it is fabulous. I always make the dough in the bread machine and it turns out perfect every time. I recently gave some to friends and they loved it too, and asked for the recipe. It’s my go-to recipe to serve with any Italian type meal and it freezes well too! Highly recommended. 🙂

  • Toni says:

    Pasta bakes are such a nice freezer meal. Easy prep. Easy reheat. I do a penne pasta bake and it always comes out great.

    Kudos on your hard work and productivity. We’re vegetarian, but I’m thinking vegan dogs might work just fine in that recipe. Thanks for the idea.

    A word of warning though. The size casseroles you’re making will one day soon not be enough. I can’t believe the change in the amount of food I made several years ago to feed our family of 6, and how much I have to make now that they’re getting a bit older (11½, 9, 8, 4).

    • Crystal says:

      Yes, I’m pretty sure the 8×8 pans aren’t going to cut it for too much longer! Gratefully, I did all the cooking for my family of nine growing up so it doesn’t scare me too much!

  • Suzie says:

    I think you should move up your timeline on the “Artisan Bread in 5 minutes a Day” Your gonna LOVE the simplicity, flexablity and quality!! Yum..

  • Jayme says:

    Crystal, I’ve read about you baking chicken breasts for numerous recipes. Do you thaw them first, or just put them frozen on the baking sheet?

    • Heather says:

      I do both, depending on how far ahead I’ve planned. They cook quicker if thawed, thus saving on electricity. I don’t notice a difference in taste.

      • Tracy says:

        I put frozen ones in my crockpot and cook on low for 6-7 hours. Once they are done I take them out and just shred them with a fork. It is super easy and takes minutes. I usually get 4-5 quart size bags (2/3 full) of chicken to put in the freezer for future meals.

    • Crystal says:

      I bake them frozen.

    • Allison V. says:

      I do mine frozen, too. I like to use the tenders because they’re smaller and cook faster!

  • Audrey says:

    I am going to try the corn dog muffins. I have never heard of such a thing. Sounds delish. Thanks for posting the link to the recipe, and as always, thanks for inspiring.

  • Sara says:

    I have a great bread machine French bread recipe. I don’t know that much about bread machines though (other than my own – it was a gift). Is yours the kind for 1 lb loaves and the pan is more vertical than horizontal? If not, will my recipe work for your machine?

  • Alea says:

    One tip I use with my bread machine is to try to check it after it’s been running for a while. I think it mixes and kneads for nearly half an hour and I try to peek at it in the middle of that time. Then I can adjust the flour/water if needed. If it’s smearing on the bottom of the pan then it’s too wet and if it looks dry I usually poke it with my finger to see if it’s stiff. It is harder to add water than flour, but possible.
    The recipe I use includes a bit of oil, but otherwise there’s not much to french bread.

  • beingjennifer says:

    For the french bread use the Artisan Bread in 5 Minutes book. You can make any shape you want out of it. Though it might be more crusty than you want. You might try the softer white sandwich bread recipe in that book. That might turn out really nice. Geez, now I’m thinking I’ll try that.

    • Kristen says:

      I was just going to suggest the same thing! I happened to buy the book “ABin5Min” right before I saw that you had written about it… you should NOT put off making homemade bread any longer!!! The recipes are so easy and you really CAN shape a loaf in less than 5 minutes. The dough stores so well, too.

  • I am so glad I am not the only one whose children seem to not be able to go more than twenty minutes without getting hurt or fighting with eachother! My four year old and two year old are in that phase right now where one minute they are best friends and the next the only thing I hear is screaming.

    • Lana says:

      The funny thing about children fighting is that it so irritating when you are the mother but it doesn’t bother me at all now that I am the Nana!

  • Heidi says:

    As always , you inspire me with what you able to get done with 3 small children underfoot!!! Great job Crystal! I can’t WAIT to try the Oatmeal Raisin Muffins… yum!

  • Michele says:

    The best french bread recipe is from the artisan bread in 5 minutes a day book. it is easy and delicious!

  • I love that you do this! I did a day of freezer cooking last Sunday and it kicked my butt. I think breaking it up may make it more tolerable.

  • Marty says:

    Here is the french bread recipe I use. No idea why your might not have turned out. 🙁

    Classic French Bread

    1 ¼ cups of water
    ¾ t salt
    3 ½ cups bread or all purpose flour
    2 t yeast
    Vegetable Oil
    White of an egg and water mixed ½ and ½

    Put all ingredients into the bread maker and set to dough/manual mode. When it completes take it out and put on a floured service. If needed kneed in a little flour so it’s not sticky. Divide it in two and roll each piece into a rectangle shape 10 x 8 inches. Then roll like a jelly roll on the long side to make a loaf of bread. Place seam side down on baking pan with cornmeal on it. Brush the tops with oil and allow to rise for 10-15 minutes. With a sharp knife cut ¼ inch deep cuts diagonally across the top and brush with egg white/water mix. Bake at 375 F for 20 minutes take out and brush with more egg white mix. Bake another 5-10 minutes until bread sounds hollow when tapped.

  • Katy says:

    The kids will never learn not to fight. But keep working on it ; )

  • Erika says:

    I do a lot of freezer cooking also but I have one question for you. I wonder why you pre-bake so many of your freezer meals? Most of the meals I pre-pair for my freezer I thaw overnight and bake before serving. I worry about the meal being more of a leftover. Have you/do you try it both ways? I must say, you plan well! I usually just make 2 if the meal I am making that night is a good freezer recipe. I also pull together a quick freezer day if I find chicken or beef on clearance just to get it in the freezer fast.

    • Crystal says:

      Not sure which recipes you’re referring to, but I didn’t bake either of the casseroles here. Just made them and then froze them and will thaw and bake when we’re ready to eat them. I hope that helps!

  • B says:

    Thank you for posting your cornbread recipe! I have actively been searching for a yummy recipe, excited to try this one out! 🙂

  • I do my freezer cooking throughout the week by just making extra of whatever we happen to eat (if it’s freezer friendly). I haven’t done this in a while because my freezer was broken, but it’s fixed now and I’m ready to get back on the bandwagon. It’s so nice having prepared meals on buys days. Thanks for the ideas!

    • Rebecca B says:

      YES! This is the most efficient way to fill your freezer, don’t you think? I would never just make a dozen muffins–make 3 or 4 dozen, fill the oven, and then freeze them! The more efficient you can be with feeding your family, the more time you have for other stuff!!!

    • Julia says:

      Do you stick to a certain budget that allows you to buy a lot of food? I’ve struggled with spending the amount of money freezer stocking would take…

      • Julia,
        My monthly grocery budget is around $250 a month f0r 6 people. I price match and buy lost leaders almost exclusively. Once a year we also buy a quarter beef which is about 200 lbs of meat and I garden. I blog a price matching list each week and towards the end of the week (Fri or Sat) I also write a post that shows my weekly purchases.
        With the exception of the beef purchase (which is considerable but included in the $250 per month by only spending $150 some months and more others…), I’m able to get everything I need by buying lost leaders, couponing, stock piling etc.
        You can check out my blog here, if you want! I’m blogging my weekly grocery purchases later today and we just got our yearly beef this week!

  • Amy says:

    I was wondering if you cook the casseroles before you freeze them?

  • Niki C says:

    This is the recipe I use every day. It is from the old Betty Crocker.

    Put the ingredients in the bread machine and process on the dough cycle. The dough needs to be pretty slack, but not wet. The looser the dough, the more open the crumb. It will be chewy. If you want a crispy crust, put a pan of water in the oven, and wet the crust before baking. Slash the shaped dough before baking at 425 for 25 minutes on a cornmeal dusted, preheated, pan, baking stone, or iron skillet.

    1 cup +2 Tbsp warm water
    3 cups whole wheat flour
    3 Tbs dry milk
    3 Tbs sugar
    2 Tbs butter, softened (or another solid fat)
    2 tsp yeast
    1 1/2 tsp salt

  • Julia says:

    Crystal, when you get a really stiff bread machine dough it’s probably a great candidate for homemade bagels. They’re really easy to make and freeze as well!

  • I use the French Bread recipe from Hallee the Homemaker. It’s not a bread machine recipe-but it’s easy and turns out great every time! Her site is

  • Bethany says:

    Wow! I didn’t realize how much three growing kids can add to the grocery needs. You go, girl!

  • We tried the cornbread-dogs for lunch today, and they were yummy! I will probably cut back on the sugar next time, but other than that won’t change a thing. Now we’ve got enough left in the freezer, too, for another meal or so…thanks, Crystal! Great idea!

  • I made the corn dog muffins today, and they were a hit with the whole family! I altered my usual cornbread recipe by adding some sugar and honey to give it that corndog taste, and it came out great. I love how quick and easy these were! Thanks so much!

  • Jodi Hughes says:

    I can’t help myself!! Who ate one of the corndog muffins..LoL..I noticed one is missing in the picture. Too cute!! Think I May try those. Also do you have a suggestion for buying an inexpensive but good working bread maker?

    • jen says:

      Yard sales! I bought mine 7 seven years ago for 10 dollars and use it several times a week and it still works like a charm (granted I mostly use it for dough and rarely actually bake the bread in it.)

  • rosa says:


    Thanks so much for the recipes. You inspired me to make the Whole Wheat Honey Sweetened Banana Chocolate Chip Muffins yesterday and they are delectable!!! I took them to a cookout today and they were a huge hit! Thanks a bunch!

  • Ami says:

    If you’re looking for a good french bread I highly recommend trying out Artisian Bread in 5 Minutes! I know its on your list and I made it recently with great results! Its really easy and delicious!

  • Stacy says:

    Can you please tell me how long you cook the italian bakes in the oven once frozen

  • Kristina says:

    LOVE the corn dog muffins. My husband wants to know if you have a healthier elephant ear recipe. If so we may have to skip the fair this summer. J/K 🙂

    Thanks for the recipe!!!

  • Maria says:

    The freezer cooking in an hour concept sounds like something I should try. I’ve tried the all day thing and it was exhausting.

    Crystal, the chicken stuffing casseroles sound yummy and I was wondering if you’ve thawed and cooked them before. I would be concerned that the stuffing would get soggy and the sour cream would break down from the freezing process. I’d love to hear how they come out!

  • Robin says:

    I just made the oatmeal raisin muffins for my family for breakfast! I just happened to have all the ingredients including the coconut oil! I increased the raisins to 3/4 cup and while the oats and yogurt were sitting I put the raisins in a measuring cup and poured warm water over them to plump them up since there isn’t a lot of liquid in the recipe. When the muffins were done we sprinkled a little brown sugar inside them, for a bit of extra sweetness. So delicious and fairly healthy!

  • Nicole says:

    I was about to try that No Fail French Bread Dough but noticed it didn’t have sugar or any oil. I decided against it and used this recipe instead:
    I put everything in my bread machine roll to make it easier. They were very yummy.

  • Sheryl says:

    I made your cornbread for dinner tonight – oh my GOODNESS! It was wonderful! Thank you! 🙂

  • Julie says:

    I just made your muffin dogs and wrote a blog post about it.

    Thanks so much for posting this recipe…I loved it!!

  • Katrina says:

    I just made your corn bread muffins with hot dogs love them! I also am finishing my last batch of the raisin muffins and we had the pasta bake for dinner. I love that I have 2 more casseroles in the freezer too. I don’t think any of the muffins Will make it to the freezer though. Thanks for the recipes!

  • Angie says:


    My family loves the Chicken and Stuffing casserole. I’ve never tried freezing it (or any casserole) before. Do you just thaw the casserole in the fridge overnight and then bake as usual?


  • I made the Corn Dog Muffins today using your honey cornbread recipe and they turned out delicious. My 2-yr old was so excited when she found a “hot gog” in her “cupcake”! Thanks for the wonderful idea – my kids love the occasional corndog but it’s so unhealthy from a restaurant. I love having the option of making it healthier at home!

  • Mindy says:

    I have chicken already frozen in the freezer and need to make it. I was wondering if I could cook the chicken and then add it too the Chicken Stuffing Cassorole instead of putting it in raw. I know that you should not thaw some thing and then refreeze…so I would need to cook the chicken and add it to something. If this would not work can you suggest another freezer cooking meal for this chicken. Thanks!

  • Michelle says:

    I tried the corn dog muffins and my kids were a little underwhelmed with the hot dog: muffin ratio. I made them some more with a whole pack of hotdogs cut into chunks mixed in with the batter and they liked them much better. Plus, the smaller chunks worked better bite-wise for my little ones. Thanks for the awesome recipes and all the time you spend photographing and recording your progress!

  • Kristin says:

    I bought a mini cupcake maker on super clearance last summer. To justify my purchase I have started using it for things other than cupcakes.

    It works perfectly for making mini corn dog muffins like Crystal’s. Just an idea if anyone else happens to have one of these around and is looking for ways to repurpose it!

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