Breakfast, Lunch, Dinner On A Stick! Three Recipes For Something-On-A-Stick Day!

Oh, this is a fun one! Who doesn’t like to eat foods on a stick? There’s popsicles, and hotdogs, vegetables and meat– it’s really the perfect way to eat many things without making a mess! And since March 28, 2013 is National Something on a Stick Day, we want to help you celebrate with recipes to carry you through each meal of the day. That’s three great recipes, because we couldn’t decide on just one! We also fought over if the sticks should be listed in the ingredients, and if they should be called “sticks” or “skewers.” This holiday doesn’t really bring people closer together. The food is really good, though!  [corndog photo via the pioneer woman]

Breakfast: French Toast Kabobs

French Toast Kabobs Recipe

  • 8 large eggs, lightly beaten
  • 2/3 cup nonfat buttermilk
  • pinch of salt
  • 1/4 teaspoon vanilla extract
  • 1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
  • 4 tablespoons unsalted butter
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
  • 2 bananas, sliced
  • Maple syrup (optional)
  1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
  2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
  3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired.

Makes 4 servings.  [photo via]

Lunch: Classic Corn Dogs & Cheese on a Stick

 Classic Corn Dogs & Cheese on a Stick Recipe


Wooden Sticks

2 package hotdogs

Blocks of cheese in your favorite flavors, cut into one-inch by two-inch pieces

1 quart oil for frying

1 cup flour

2/3 cup yellow cornmeal

¼ cup white sugar

1 1/2 tsp. baking powder

1 tsp. salt

1 egg, beaten

1 ¼ cups buttermilk

½ tsp. baking soda

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  • In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
  • Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends of hotdogs and cheese. Dip the hot dogs and cheese in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

Tip: There’s a fine line between not done enough or too done when frying cheese. You may need to fry a couple pieces before you get the hang of it.

Makes 20 corn dogs.  [photo via the pioneer woman]

Dinner: Steak, Chicken and Veggie Kabobs

 Steak, Chicken and Veggie Kabobs Recipe


½ cup teriyaki sauce

½ cup honey

½ tsp. garlic powder

½ pinch ground ginger

2 red bell peppers, cut into 2 inch pieces

1 large sweet onion, peeled and cut into wedges

1 ½ cups whole fresh mushrooms

1 pound beef sirloin, ct into 1 inch cubes

1 ½ pounds skinless, boneless chicken breast halves, cut into cubes


  • In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
  • Preheat grill for medium-high heat.
  • Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
  • Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Makes 10 servings.  [photo via flickr]