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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Preheat oven to 375F and grease a mini muffin tin. Mix all ingredients, except hot dogs, in a large bowl. Slice 1/2 inch thick slices of hot dog (1inch if using an egg) Roll into tablespoon balls and then stick hot dog into the center, push down to the bottom. (You can skip the rolling into balls part if you don't care how uniform they turn out, that is purely for aesthetics.) Bake 10-15 minutes until inserted tooth pick comes out clean and edges are browned. Note your hot dogs will explode if left to bake to long, if this happens you can always insert a new hot dog or just flip them over, they will still be delicious!