Name: Corn Dog Bites
Ingredients: 1 + ¼ cups yellow cornmeal; 1 cup all-purpose flour; ⅓ cup sugar; 1 Tbsp baking powder; ½ tsp salt; 2 eggs; ¼ cup melted butter; 1 + ¼ cup milk; 8 hot dogs; 1 quart oil

Easy Pinwheels

Print Recipe

Thank you A Couple Cooks for the recipe!

Ingredients

6 cups fresh baby spinach leaves
4 10-inch flour tortillas
8 oz. cream cheese
⅓ cup finely chopped sun dried tomatoes in oil
½ tsp dried basil
½ tsp dried oregano
¼ tsp garlic powder
¼ tsp kosher salt
¾ cup shredded mozzarella cheese

Instructions

Place the spinach leaves in a skillet with ¼ cup of water. Heat it over medium heat for a few minutes until the spinach completely wilts down — about 2-3 minutes. Put the spinach in a bowl and add cold water to cool it instantly, then squeeze out as much water as possible and chop the spinach finely.
Chop the sun dried tomatoes next.
In a medium bowl, add the spinach, sun dried tomatoes, cream cheese, basil, oregano, garlic powder, and salt. Mix everything until it comes together in a smooth filling. Taste and add salt if needed.
Place a tortilla on a cutting board and spread ⅓ cups of filling on it. Sprinkle with 3 tablespoons of the shredded mozzarella cheese on top. Roll the tortilla up very tightly, making sure to keep the roll very tight at the beginning. Repeat for all tortillas.
Refrigerate in a sealed container for at least 2 hours to allow the filling to set. Slice the ends off the rolls and discard, then slice them into ¾-inch slices.

Find it online: https://shesafullonmonet.com/tailgate-recipes/

Easy Pinwheels

Ingredients

6 cups fresh baby spinach leaves

4 10-inch flour tortillas

8 oz. cream cheese

⅓ cup finely chopped sun dried tomatoes in oil

½ tsp dried basil

½ tsp dried oregano

¼ tsp garlic powder

¼ tsp kosher salt

¾ cup shredded mozzarella cheese

Instructions

Chop the sun dried tomatoes next.

In a medium bowl, add the spinach, sun dried tomatoes, cream cheese, basil, oregano, garlic powder, and salt. Mix everything until it comes together in a smooth filling. Taste and add salt if needed.

Place a tortilla on a cutting board and spread ⅓ cups of filling on it. Sprinkle with 3 tablespoons of the shredded mozzarella cheese on top. Roll the tortilla up very tightly, making sure to keep the roll very tight at the beginning. Repeat for all tortillas.

Refrigerate in a sealed container for at least 2 hours to allow the filling to set. Slice the ends off the rolls and discard, then slice them into ¾-inch slices.