Sloppy Hot Dogs Recipe

Ingredients:

* 1 tablespoon vegetable oil
* 1/2 cup green bell pepper, chopped
* 1/3 cup onion, chopped
* 1/2 cup barbecue sauce
* 8 ounces tomato sauce
* 1 pound all-beef hot dogs cut into 1/4" slices
* 8 hot dog rolls

Directions:

1. Heat oil in 10" skillet over medium heat.
2. Cook bell pepper and onion in oil, stirring occasionally, until tender.
3. Stir in barbecue sauce, tomato sauce and hot dogs.
4. Simmer, uncovered 10 minutes, stirring occasionally.
5. Fill buns with hot dog mixture.
6. Serve. Read More...

Crescent Hot Dogs Recipe

Ingredients:

* 8 hot dogs
* 4 slices (3/4 oz each) American cheese, each cut into 6 strips
* 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Directions:

1. Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3. . Bake at 375°F. for 12 to 15 minutes or until golden brown. Read More...

BHG Mummy Dogs Recipe

Ingredients:

* 11-oz. package refrigerated bread sticks (12 bread sticks)
* 12 jumbo frankfurters
* Catsup and mustard
* Capers

Directions:

1. Preheat oven to 375 degrees F.
2. Unwrap breadsticks. Stretch each bread stick to 12 inches.
3. Wrap dough around frankfurters, letting the frankfurters show slightly through the bread.
4. Press in capers for eyes. Bake in preheated oven for about 12 minutes or until bread is golden brown.
5. Serve with catsup and mustard. Read More...

Crescent Dogs Recipe

Ingredients:

* Package of Hot Dogs
* Crescent Roll Dough
* American Cheese


Directions:

1. Slit the hot dogs
2. Insert a strip of American Cheese into each hot dog
3. Wrap each hotdog with a triangle of crescent dough
4. Bake at 375 degrees for 12-15 minutes
5. You can serve smothered in chili too Read More...

Mac And Cheese And Hot Dogs Recipe

Ingredients:

* Pasta elbows 2lb can double if desired
* Tomato soup 4 cans
* Cheddar Cheese Mild 4 cups
* Hot dogs 1 package

Directions:

1. Boil Pasta until tender
2. When pasta tender, drain and pour into pan for baking
3. Add in Cheese
4. Add hot dogs cut in slices
5. Add Tomato soup, can use as few as 3 cans or all four, depending on your desired moisture level.
6. Bake at 375 until cheese is melted all the way through. Read More...

Barbecued Hot Dogs Recipe

Ingredients:

* 1 package cocktail hot dogs
* 1/4 cup mustard
* 3/4 cup grape jelly

Directions:

1. Place mustard and grape jelly into crock pot.
2. Place on high then put hot dogs in and simmer. Read More...

Bagel Dogs Recipe

Ingredients:

* 1/2 cup cold water
* 1 tsp olive oil
* 1 tsp molasses
* 1/2 tsp salt
* 1 1/4 tsp active dry yeast
* 2 cups high gluten flour (or regular flour mixed with 2 TBS gluten flour)
* -------
* 4 hot dogs
* (optional) sesame seeds and/or dried onion flakes

Directions:

1. Preheat oven to 425.
2. Combine the first five ingredients and set aside for a couple minutes.
3. Add flour to a food processor, and while running, slowly add wet mixture. Dough should be sticky, add water if needed.
4. Leave to sit, covered, for five minutes.
5. Divide into four equal parts.
6. Roll each part into a long piece, that is about twice as long as your hot dog, then flatten.
7. Place the hot dog at a 45 degree angle on the dough, and wrap, letting the dough overlap slightly.
8. Boil in large pot of salted water for 3 minutes each and remove from water.
9. If desired, press into a plate of sesame seeds or dried onion flakes.
10. Bake in oven, or grill on BBQ until dough is golden brown.
11. Fully cooked, they freeze well, and can be reheated in the microwave. Read More...

Mexican Hot Dogs Recipe

Ingredients:

* 1 family size can of Hormel Chili
* or
* 1 - 25 oz can of Hormel Chili or Chili of your choice
* 1 - 15 oz can of Dennison's original Chili (Con Carne With Beans)
* 1 pkg of hot dogs
* 1 pkg of flour tortillas medium size
* 2 - 8 oz pkg of sharp or regular cheese
* I usually get 2 cans of Hormel chili because I love a lot of beans with this dish!

Directions:

1. Turn on oven to 350
2. Open pkg of hot dogs. Open tortillas. Roll the hot dog up in the tortilla. Place them in a cassarole dish. Leaving enough space between each rolled hot dog to put some beans in between each. When finish rolling hot dogs in tortilla. Open can of chili beans and spread them in between and on top of each rolled hot dog. Place in the oven for about 35 mins. Remove from the oven after 35 mins and top beans with cheese. Put back in the oven until cheese is all the way melted.
3. Optional - you may individually top with sour cream and small cut up green onion or regular onion with chopped up tomatoes. Sometimes I wrap the hot dog with bacon then roll them up in flour tortilla. You may use smoked sausages instead of hot dogs. This dish is very easy and very versatile.
4. Another one of my kids favorites. Read More...

Pickled Hot Dogs Recipe

Ingredients:

* 2 1 lb packages of hot dogs
* 1 large onion thinly sliced
* 3/8 cup sugar
* 1 Tbsp salt
* 1/2 tsp freshly ground pepper
* 1 tsp ground cumin
* 4 Tbsp of your favorite hickory BBQ sauce
* 2 cups apple vinegar


Directions:

1. Slice each hot dog into thirds.
2. Combine with onion and place in a 2 quart covered glass jar
3. Combine remaining ingredients in a sauce pan and bring to a boil. Boil for about 3 minutes.
4. Pour over the hot dogs and onions.
5. Cover and cool and then refrigerate.
6. Let marinate at least 2 days before eating. Read More...

Dogs In A Sweater Recipe

Ingredients:

* 1 (11 ounce) package refrigerated breadstick dough
* 8 hot dogs
* 8 Popsicle sticks
* Catsup, mustard and/or ranch dressing

Directions:

1. Separate dough; roll each piece into a 15-inch rope.
2. Insert sticks into hot dogs lengthwise.
3. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal.
4. Place 1 inch apart on a baking sheet that has been coated with nonstick cooking spray.
5. Bake at 350 degrees F for 18 to 20 minutes.
6. Serve with toppings of your choice Read More...

Kid Friendly Mac And Dogs Recipe

Ingredients:

* One regular sized box of mac/cheese.
* 1 tablespoon butter or margarine
* 1/4c. milk
* 4 hot dogs, sliced into bite size circles
* 1 tablespoon dry mustard
* 1 can of sweet corn drained (optional)
* 1/2c. shredded cheese
* salt pepper to taste


Directions:

1. Boil water for mac
2. when water is boiled add mac and dogs 10-12 minutes usually
3. When done, drain and put back into pot
4. add the dry cheese and dry mustard to mix.
5. stir in butter, milk and cheese, corn.
6. Stir until well blended. Read More...

Stuffed Hot Dogs

Ingredients:

* 1 package hot dogs (8)
* 4 servings mashed potatoes
* 1 tablespoon prepared mustard
* 1 tablespoon minced onion
* 1 cup shredded cheddar cheese
* 2 tablespoon cooked, crumbled bacon, or about 6 slices
* french fried onions, optional



Directions:

1. Make a slit lengthwise on each hot dog.
2. Be careful not to cut all the way through the hot dog.
3. Prepared the potatoes and add mustard, onion and 3/4 cup shredded cheddar cheese.
4. Mix well.
5. Stuff mixture into each cut hot dog.
6. Place on a baking sheet and bake at 350° for 20 minutes.
7. Remove from oven and top with remaining cheese and bacon crumbles. Top with french fried onions too, if desired.
8. Put back into the oven for about 5 minutes more until cheese is melted.
9. Note- May be assembled ahead of time and refrigerated until ready to bake. Add extra cooking time as necessary if refrigerating. Read More...

Mini Deviled Eggs For Mini Picnic Recipe

Ingredients:

* 1/4 C. sugar
* 1/2 tsp water
* small bowl
* 1 almond
* 1/4 C. white chocolate chips
* spoon
* 12 yellow m&m's
* fork
* 1 tbsp green sprinkles

Directions:

1. Mix the sugar and the water in your small bowl. Make a smooth surface in the mixture.
2. Press the almond into the sugar to make an indention. do that 11 more times (if you cant fit all 12 indentions then do as much as you can and the do the rest when your done with the first batch.).
3. Melt the with chocolate chips until creamy.
4. Spoon the melted chocolate into the indentions in the sugar.
5. Place a yellow m&m in the center of the chocolate (remember logo-down).
6. Refrigerate until the chocolate has hardened.
7. When completely chilled, remove from sugar with a fork.
8. Put them on a serving platter and use the green sprinkles as parsley!
9. as always....................................ENJOY! Read More...

Mini Potato Corn Cakes With Cheddar And Sour Cream Recipe

Ingredients:

* 2 c maashed potato flakes
* 1/3 c yellow cornmeal
* 1 Tbs garlic salt
* 1/4 tsp cayenn oe chipotle chile powder
* 1/2 c very thinly sliced green onions
* 2 c milk
* 1 c shredded sharp or smoked cheddar cheese
* 1 (12 oz) bag frozen super sweet corn
* non-stick cooking spray
* 1/2 c sour cream

Directions:

1. Mix potato flakes,cornmeal,garlic salt and cayenne in med. bowl. Reserve 2 Tbs. green onion for garnish. Blend in remaining onion,milk, cheese and corn.
2. Scoop into 60 1" balls,gently flattening into 1-1/2" patties. Heat large non-stick skillet over med heat. Spray with cooking spray.
3. Pan fry patties until goldenbrown on both sides
4. Serve warm with a tiny dollop of sour cream and a few slices of green onion on each,if desired Read More...

Red Pepper Corn And Feta Mini Frittata Recipes

Ingredients:

* Roasted red pepper-cleaned and diced
* corn
* crumbled feta
* 4 green onions finely sliced, white and light green parts only
* 6 eggs- beaten
* water
* salt
* pepper
* spray oil

Directions:

1. Preheat oven to 375 degrees.
2. Spray a 12 cupcake tin very well with oil.
3. Combine first 4 ingredients in a bowl and mix well. Add some freshly cracked pepper to taste.
4. Add a pinch of salt to the eggs and a splash of water to extend the eggs-about 1/4-1/2 cup- (you can add milk instead if you like).
5. Fill the cupcake tins 1/2 way each with the eggs.
6. Using a tablespoon, add the pepper and corn mixture until all the spots are full.
7. Cook in the oven for about 8-10 minutes-check towards the end.
8. While the top of the frittatas are still wet, move the tin to the broiler for about 5 more minutes to set the top and give it a nice brown colour. Read More...

Mini Chicken And Corn Self Crusting Quiches Recipes

Ingredients:

* 4 eggs,beaten
* 3/4 c milk
* 1/4 c self raising flour
* 1 pkt cheese,onion and herb sauce mix
* 1/2 cup grated cheese
* 1/4 c fresh chopped parsley
* 3/4 c corn kernels
* 150g cooked chicken,shredded


Directions:

1. Preheat oven to 200.c
2. line 6 jumbo muffin pans with baking paper
3. whisk together eggs and milk,add remaining ingreds and mix til just combined
4. por into the muffin pans and bake 20-25 minsor until the centre is firm
5. allow to cool before removing from pan
6. Goes nice with a nice salsa Read More...

New England Mini Corn Cakes Recipes

Ingredients:

* Nonstick cooking spray
* 1 1/3 cups yellow cornmeal
* 1 1/3 cups unbleached white flour
* 4 tsp baking powder
* 3 eggs, beaten
* 1 cup evaporated fat-free milk
* 2 Tbsp honey
* 2 Tbsp low-calorie margarine
* 3 tsp maple extract


Directions:

1. Pre-heat oven to 400 degrees
2. Spray muffin cups with nonstick cooking spray
3. Mix together all the ingredients
4. Pour batter into muffin cups (about one-third full)
5. Bake for 12 minutes Read More...

Mini Pepper Corn Muffins Recipes

Ingredients:

* 2 Tbs. each diced sweet red and green peppers
* 1 - 1/2 tps. olive oil
* 1/2 cup plus 2 Tbs. cornmeal
* 6 Tbs. all-purpose flour
* 1 -1/2 tps. sugar
* 1/2 tps. baking powder
* 1/4 tps. baking soda
* 1/4 tps. salt
* 1 egg
* 1/2 cup buttermilk
* 3 Tbs. butter, melted

Directions:

1. 1. In a small skillet, saute peppers in oil for 5 minutes or until tender; cool slightly. In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk, butter and peppers until blended. Stir into dry ingredients just until moistened. Fill paper-lined miniature muffin cups three-fourths full. Bake at 425 F. for 6-10 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
2. 2. Yield: about 2 dozen. Read More...

Mini Chilie Cheese Dogs Recipes

Ingredients:

* 1 pkg refridgerated Bread Stix
* 24 Mini Hot Dogs (Little Smokies)


Directions:

1. Preheat Oven to 350*
2. Unroll Bread Stix, seperate into 12 stix, cut each stix in half, for 12 total.
3. Roll Bread Stix around Little Smokie, place on greased baking sheet, seamed side down.
4. Bake for 12 minutes, or until lightly browned.
5. Serve with Chilie Cheese Dipping Sauce. Read More...

Esay Mini Corn Dogs Recipes

Ingredients:

* 3/4 cup yellow cornmeal
* 3/4 cup self-rising flour
* 1 egg, beaten
* 2/3 cup milk
* 10 Popsicle sticks
* 10 hot dogs
* Oil for deep-fat frying

Directions:

1. In a large bowl, combine cornmeal, flour and egg.
2. Stir in milk to make a thick batter; let stand 4 minutes.
3. Insert sticks into hot dogs; dip in batter.
4. Heat oil to 375°.
5. Fry corn dogs until golden brown, about 5-6 minutes.
6. Drain on paper towel. Read More...

State Fair Mini Corn Dogs Recipes

Ingredients:

* 1 cup yellow cornmeal (not stoneground)
* 1 cup flour
* 3/4 tsp salt
* 4 tsp baking powder
* 1/4 cup sugar
* 2 eggs, beaten
* 1/2 - 1 cup milk
* 1/4 cup oil
* Oil for deep frying
* 10 ice cream sticks
* 10 hot dogs

Directions:

1. Push ice cream stick in each hot dog, set aside
2. mix all ingredients (yes 1/4 cup oil goes in batter)
3. mix well until no lumps.
4. Start with 1/2 cup milk and add as necessary until batter is similar to pancake.
5. Drop in 360 - 370 degree oil and fry until golden.
6. Remove with tongs and drain on paper bag or paper towls.
7. Enjoy!
8. Note: You can purchase the sticks in the craft section of Wal-Mart and craft stores. I used a bread loaf pan for the oil, so it wouldn't take as much. Don't overfill, fill only halfway. Fry two at a time. They cook quick. Read More...

Vegan Mini Corn Dogs Recipes

Ingredients:

1 cup all purpose flour
1 cup yellow or white cornmeal
1 tbs sugar
1 tsp salt
1/2 tsp cayenne pepper
about 1 1/2 cups soymilk(if the batter is too thick, yo' dogs will puff up like there's no tomorrow, so thin out with as much soymilk till you have a perfect corn dog!)
1 package of Tofu Pups or other brand of vegan dogs
Some cornstarch(you have to roll the puppies in it before dipping in batter)
Vegetable oil(I'm not sure how much...a lot)

Directions:

After putting enough oil to cover a corn dog(you don't have to hold them upright),
Preheat yo' deep fryer to about 400 degrees.
Separate the chopsticks, and one by one, stick them into the Tofu Pups(it's surprisingly easy)
Roll each Tofu Pup in a thin veil of cornstarch(I just put some on a plate or cutting board and roll away)
Set aside.
Then, combine all the dry ingredients into the medium bowl and mix well.
Add the soy milk. Mix well. You want the batter to have the consistency of pancake batter.
Then, pour the batter into your tall cup.
One at a time, dip a dog and then put in your deep fryer
until they get golden brown.
I set mine out on newspaper to soak up that oil,
let cool about 5 minutes,
serve with your favorite condiments and enjoy unhealthy vegan greasiness!!
Read More...

Mini Corn Dogs Recipes With Honey-Mustard Sauce

Ingredients:

* 1 2/3 cup(s) all-purpose flour
* 1/3 cup(s) yellow cornmeal
* 1 tablespoon(s) baking powder
* 1 teaspoon(s) salt
* 3 tablespoon(s) cold margarine or butter, cut up
* 1 tablespoon(s) shortening
* 3/4 cup(s) milk
* 24 (about 12 ounces) miniature hot dogs, patted dry
* Honey-Mustard Sauce, (see below)

Directions:

1. In large bowl, combine flour, cornmeal, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter, and shortening until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms a soft dough that leaves side of bowl.
2. Turn dough onto lightly floured surface; knead gently to mix thoroughly. With floured hands, pat dough into 7" by 5" rectangle. With floured rolling pin, roll dough into 14" by 9" rectangle.
3. Preheat oven to 450 degrees F. With floured 2 1/4-inch round biscuit cutter, cut out 24 dough rounds, rerolling trimmings.
4. Place 1 hot dog on a dough round. Bring sides of dough up around hot dog; pinch in center to seal. Place wrapped hot dog, seam side up, on cookie sheet. Repeat with remaining dough rounds and hot dogs. Bake 10 to 12 minutes until biscuits are golden.
5. Meanwhile, prepare Honey-Mustard Sauce. Serve corn dogs with sauce.
6. Each corn dog without sauce: About 105 calories, 3 g protein, 9 g carbohydrate, 6 g total fat (2 g saturated), 8 mg cholesterol, 315 mg sodium.
7. Honey-Mustard Sauce: In small bowl, with spoon, stir 1/3 cup honey, 1/3 cup prepared mustard, and 1 tablespoon light molasses until blended. Makes about 2/3 cup sauce.
8. Each teaspoon sauce: About 15 calories, 0 g protein, 3 g carbohydrate, 0 g total fat, 0 mg cholesterol, 30 mg sodium. Read More...

Mini Corn Dogs Varations

Ingredients:
Batter

* Vegetable oil, for frying
* 1 cup all-purpose flour, plus more for coating
* 1 cup yellow cornmeal
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1 large egg
* 1/2 cup milk

Variations:

* Gherkins
* Baby corn
* Shrimp, peeled and deveined
* Mushrooms
* Apple slices
* Pineapple chunks
* Hard-boiled eggs
* Special Equipment: Long wooden skewers

Directions:

Heat the oil in a deep, heavy pan or deep-fat fryer to 350 degrees F.

Whisk the dry ingredients together. Add the egg and half the milk and whisk well to combine. Add more milk as needed until the batter is thick but still pourable.

Stick whatever ingredients you decide to use onto long skewers. Use your imagination to find other interesting "variations." Coat the ingredients in flour and then dip into the batter. Make sure to get it completely coated. Immediately and carefully, lower it into the hot oil. Fry, in batches, until they are light brown, about 3 minutes. Let drain on paper towels and serve while still warm. Read More...

How to Make Corn Dogs

Corn dogs can be eaten instead of a hot dog on a bun. served with a side of baked beans. You can find them sold at many outdoor events or fairs, and they are easy to walk around and munch, as all you have to do is hold the stick and keep walking.


Ingredients:

* 1 1/2 cup of milk
* 2 eggs {Medium }
* 1/4 cup of oil (vegetable is preferred, but corn or canola works too)
* 1 teaspoon of salt
* 2 table spoons of sugar
* 1 cup of flour
* 1 cup of corn meal
* 2 teaspoons of baking powder

* 1/2 cup of All-Purpose flour(to dust the hot dogs with)
* Hot dogs (however many you want + one test hot dog to start with)
* Oil for deep frying
* Popsicle sticks.
* Ketchup and mustard, for dipping

Steps:

1. Take your oil and warm it up to 375 degrees. You can do your mixing and stuff while the oil is heating. Combine the oil, milk, eggs, sugar, and salt in a large bowl. Mix well, and make sure there are no bumps in your batter!
2. Sift in the baking powder, cornmeal, and all-purpose flour. Make sure you have enough flour to sprinkle on the hot dogs with.
3. Boil your hot dogs, then dry them off with a clean paper towel.
4. Dust the hot dogs with flour, but not too much! Only enough so that the cornmeal batter will stick to the hot dogs.
5. Take your Popsicle sticks or skewers and stick them into your hot dogs.
6. Your oil should be smoking by the time you finished with the batter and the hot dogs. Now it is time to put the hot dogs into the batter! This is the important part. There are two ways to do this. One, just swirl the hot dogs into the batter and drop them into the oil. Two, take some of your batter and put it in a cup that is as long and narrow as your hot dog is. Then, fill the cup almost all the way full and dip the hot dog in there for an even coat.
7. Quickly put the batter dog into the oil. Fry only 2 at a time, one in each hand. Or, you could buy one of those fancy holders for deep frying so your hands are free. Do not put too many at a time or they will stick to each other and you will have a mutant dog. Cook for 5 min.
8. Let your corn dogs cool, and bring out the ketchup and mustard.


Tips:

* You can use a cup big enough to fit the hotdog for covering the H.Dog with batter, so that you can use most of the batter.
* You can also make little mini corn dogs so that you do not waste any batter. Cut some extra hot dogs and use a toothpick to put them in the excess batter. Put them in the oil and you have little corn dogs snacks for the kids!
* Make your corn dogs and have a little Coney Island party! Make carnival games and goodie bags, and serve lemonade and ice cream with your corn dogs! Read More...

Mini Corn Dogs Recipes By: Greg Lofts

Ingredients:

* One 14.75-ounce can creamed corn, drained
* 1/3 cup cream cheese
* 1/2 cup chopped or snipped chives
* 1 cup stoneground yellow cornmeal, plus more for dusting
* Two 8-ounce cans crescent roll dough
* One 16-ounce package cocktail franks

Directions:

1.Position a rack in the middle of the oven and preheat to 375°. Line a baking sheet with parchment. In a food processor, puree the corn and cream cheese. Add the chives and pulse to combine; refrigerate.
2.Lightly dust a work surface with cornmeal and spread out the crescent roll dough. Separate the triangles (you should have 16); roll out each a bit larger, then cut each into 3 triangular pieces.
3.Spread 1 heaping teaspoon of corn mixture onto each piece of dough. Place 1 cocktail frank along the wide end and roll the dough and the frank together toward the tip of the triangle to wrap the frank.
4.Pour 1 cup cornmeal onto a plate; roll the wrapped dogs in the cornmeal to coat. Place on the prepared baking sheet and bake until golden, about 15 minutes.
Read More...

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