My son graduated from college this month, and in the midst of everything going on we threw together a lovely little party. It was a relaxed, casual gathering with close friends and family and good food.
I served my grandma’s ‘famous’ bbq chicken, which is an oil and vinegar based marinade with lots of pepper and poultry seasoning in it. It was so great to hear the boys comment on the food, and ask “where it came from”, as they had been to many ‘pizza and deli tray’ parties before this one. I think they were rather impressed with the homey goodness before them…which aslo included my mom’s broccoli salad, potato salad, a lentil/arugula salad and a white bean salad.
A big hit was the drinks in mason jars (an idea pinned a billion times on Pinterest, I know) but really a big hit, and super practical, it turned out. We made watermelon/ginger/lime/vodka coolers and then had vodka-free ones for the kiddies. Also, in the house fridge for “special guests” I had a higher end cocktail….but don’t tell anyone.
Of course a party wouldn’t be a party without treats, and I had plenty. In addition to these yummy devils food cupcakes with coconut cream cheese frosting (which no one knew were gluten free) I had three different hand pies; cherry, blueberry and peach. (I think I’ll do a whole separate post on those, they were a lot of work and turned out adorable!)
It was a great night….I didn’t even realize how exhausted I was until it was all over.
Now, on to the summer!
Well, it has been a month.
One of those, “I hope I don’t have to live through that again” months. Packing, moving, unpacking, planning a party for a graduating son, dealing with crazy ex-landlord. You know, “that” kind of month.
But that is all behind me, and now it is time to think about the summer. And that means great food, right? I had a hankering for a corn dog last night, so I pulled out my mini-loaf pan and whipped up these fast, delicious, oven baked corn dogs. They were just the ticket, with a side of pickle and pepper relish and big glass of lemonade.
Summer has begun.
1/4 cup butter, softened
3 tablespoons sugar
2 large eggs
1/2 cup sour cream
1/2 cup milk
1 cup Gluten-Free Flour Blend
2/3 cup yellow cornmeal
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
4 Nathan’s Original All Beef Gluten Free Hot Dogs
Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.
Pour 1/2 of batter evenly into greased mini loaf pans. *I used my 4-loaf pan and it was just the right amount. Cut about a 1/2” off each end of the hot dogs and nestle one per loaf into the batter. Spread remaining batter to cover the dogs.
Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm; with ketchup, relish, mustard or whatever your heart desires.