Haven’t tried but have tasted these at a party.
These are amazing!

I like more seasonings than called for so I kind of pile up the seasoned salt, garlic powder and onion powder. I add an extra tablespoon of Worcestershire sauce too.
Recipe also calls for a cup of garlic flavor bagel chips, I don’t care for these and compensate with more cereals. Some people will add Gold Fish snacks.

Makes 8 corn dogs (I think you could make more with the amount of better this makes.)

I took the original recipe and combined it with another I had. It turned out amazing!

WHY THIS RECIPE WORKS:
To re-create this state fair favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs. Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs. To make coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.

Yummy!
Tastes just like a PayDay candy bar!

I haven’t made this but I’ve eaten this and I love it!

Haven’t tried
This is another version of this recipe…I haven’t actually tasted this one but I love the other.
You need farm fresh milk to make the clabbered milk…can’t use grocery store milk. Naomi says that she buys the “cottage cheese” already made from a lady in Bartlett, TX. Naomi says that you can also make this without letting it age. So, you would season, and cook the cottage cheese as soon as it has completed the drying process, or purchase from the lady in Bartlett already dried for you. This cheese recipe is the recipe that Naomi’s mom and grandmother always made. She makes it all the time and her family loves it. Doesn’t know Totsy’s recipe, but is sure it is almost like hers. She said that Totsy sometimes also added cream cheese to her cottage cheese. I recall reading Totsy’s recipe once and I don’t recall the “aging” process, however I’m not sure.

Lady at my husbands office gave him some of this. I ate it all!! I don’t see why it is limited to “Christmas”, just a great year-round snack. Healthy too.

These sound like they would be really hot…but I don’t like hot stuff and I loved these! I think the trick is cleaning out all those ribs and seeds. (You might want to use plastic gloves to protect your fingers.)
You can use one of those “grill pans” that have little holes in it for grilling fish or vegetables.

Amazing!
I usually double the recipe to make plenty to take somewhere.
You can either make in the small bite-size appetizer size for a party OR use the whole crescent for a breakfast serving.
You can also buy an extra tube of crescent rolls as I always have filling left over. You can make these up earlier in the day, cover with saran wrap and place in fridge as they are quite time consuming to make. Take out later, let come to room temp. and then bake.

These are really good…people always ask “What in the world are these crackers made with?!”
They keep for a really long time, but they won’t last that long.
Sounds like they would be really soggy…but the crackers absorbs it all…also you can adjust the amount of cayenne pepper used to your personal preference.
Serve like you would serve any other snack crackers or chips.