MMG's English blog at PMCurie

What you’ll need:

2 cups all-purpose flour (plus a bit extra for coating the hotdogs before dipping in batter)

3/4 cup ground yellow cornmeal

1/2 cup white sugar

2 tsp salt

1 tsp baking soda

1-1/2 cups milk

2 eggs

2 packages hot dogs (beef, chicken or pork, your choice!)

Directions:

In a large bowl, combine the flour, cornmeal, sugar, salt and baking soda. Add in the milk and eggs and mix well until no lumps are remaining.

Cut hotdogs into 1/3 (thirds). Coat in flour and shake to remove excess.

In a saucepan, heat oil to 350°F. Dip the hot dogs into the batter and carefully put into the hot oil. Fry for 2-3 minutes or until golden brown. When done, place onto a paper towel lined plate or wire rack. Serve with ketchup, mustard, cheese or whatever dipping sauce you prefer. Makes 48 mini corn dogs. Enjoy!

via How to Make Mini Corn Dogs!! – YouTube.

Ingredients

1 cup frozen raspberries or strawberries (or a mix of both)
1 medium banana
1/3 cup raw coconut meat, chopped (optional)
1 cup coconut milk
1 cup frozen mango chunks
1 – 1 1/2 cups fresh pineapple juice
1 vanilla bean, seeds scraped
1/2 a pineapple, cubed (optional)
1 kiwi, sliced (optional)

Instructions

In a blender put the raspberries (or a mix of raspberries and strawberries), banana, coconut meat and coconut milk. Blend the mixture until smooth. Pour the smoothie into two glasses.

Wash the blender out and add the mango chunks, 1 cup pineapple juice and vanilla bean seeds. Blend the mixture until smooth. If desired add more pineapple juice to thin the smoothie out. Pour the mango smoothie over the the raspberry smoothie and use a long spoon to mix them together just a little.

If desired thread some pineapple cubes on wooden skewers and place in each drink. Add a kiwi slice to the rim. Use a spoon or straw to drink/eat this!