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This recipe, from my friend Aviva B., is a favorite with my kids.
32 cocktail hot dogs, or 8 hot dogs cut in quarters widthwise
1 cup Heaven & Earth Ketchup
1 cup mustard
2 cups Gefen Cornflake Crumbs
3/4 cup Gefen Jellied Cranberry Sauce
1/4 cup Haddar Dijon Mustard
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine ketchup and mustard in a bowl. Place cornflake crumbs in a second bowl. Coat hot dogs in ketchup mixture and then roll in cornflake crumbs. Place on a baking sheet lined with aluminum foil.
Spray hot dogs with cooking spray and bake for 20 minutes.
Mix dipping sauce ingredients together till smooth and serve with the corn dogs.
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