Corn Dogs

24 hot dogs, halved widthwise

21/3 cups flour

48 wooden skewers

4 large eggs

2 cups whole milk

41/2 cups vegetable oil

4 tablespoons sugar

2 teaspoons salt

4 teaspoons baking powder

22/3 cups finely ground cornmeal

1 jalapeno pepper, seeded and finely minced

Mustard and ketchup for dipping

Rinse hot dogs and dry thoroughly with paper towels. Dredge in 1 cup flour, being sure to coat evenly. Insert wooden skewers lengthwise into the hot dogs, leaving at least 2 inches to use as a handle, arrange on a baking sheet lined with wax paper and refrigerate for at least 1 hour.

In a large mixing bowl, using an electric mixer on medium speed, beat the eggs until blended, then add the milk, 1/2 cup vegetable oil, sugar and salt. Mix well. Using a wooden spoon, stir in the baking powder, cornmeal and remaining 11/3 cups flour. Add jalapeno and stir until combined.

In a large pot or deep fryer with a candy thermometer attached to the side, heat 4 cups vegetable oil until it reaches 350 degrees.

Pour batter into a tall, wide glass, such as a pint glass, until it is 3/4 full. One at a time, dip the hot dogs into the glass, being sure to coat evenly (refill glass with batter as needed). Immediately after dipping each dog, place it into the hot oil and deep-fry for 2 to 4 minutes, or until golden brown (you can add up to a few dogs at a time). Tip: Twirling the dog as it fries keeps the dip firmly on the dog.

Drain on paper towels. Serve with mustard and ketchup.

Adapted from Cooks.com.

Per serving (based on 24): 283 calories, 11 gm protein, 30 gm carbohydrates, 14 gm fat, 68 mg cholesterol, 4 gm saturated fat, 904 mg sodium, 2 gm dietary fiber

Deep-Fried Twinkies

24 Twinkies, halved widthwise

2 cups whole milk

2 large eggs

4 cups plus 4 tablespoons vegetable oil

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

48 wooden skewers or Popsicle sticks

Chocolate sauce and powdered sugar for dipping

Freeze Twinkies for several hours or overnight.

In a large mixing bowl, using an electric mixer on medium speed, combine the milk, eggs and 4 tablespoons of vegetable oil. Add the flour, baking powder and salt, and mix until combined.

In a large pot or deep fryer with a candy thermometer attached to the side, heat 4 cups vegetable oil until it reaches 350 degrees.

Roll the Twinkies in the flour and then insert the skewers into them lengthwise, leaving at least 2 inches to use as a handle. Working in batches, dip each Twinkie in the batter and rotate until completely covered. Place carefully in the hot oil; the Twinkie will float, so hold it underneath with a utensil to ensure even browning. Deep-fry for 2 to 4 minutes, until the filling just begins to melt and the outside turns a golden brown.

Drain on paper towels. Serve with chocolate sauce and powdered sugar.

Adapted from Cooks.com.

Per serving (based on 24): 237 calories, 3 gm protein, 34 gm carbohydrates, 10 gm fat, 40 mg cholesterol, 3 gm saturated fat, 273 mg sodium, trace dietary fiber