#3772 - Toaster Oven Hot Dogs

(by Shirley McNevich)

1 TBSP olive oil
1 large yellow onion
4 good quality hot dogs
4 hot dog buns
6 TBSP mayo
2 TBSP spicy brown mustard
4 TBSP BBQ sauce
1/2 cup shredded sharp cheddar cheese
6 slices bacon (fried and crumbled)

If hot dogs are frozen, place them in water for 15 minutes or until thawed. Cover your toaster oven tray with foil and spray it with Pam. Place the thawed hot dogs on the foil (not touching each other) and spray the hot dogs with Pam. Set toaster oven to "BAKE" and a temperature of 400 degrees. Bake the hot dogs 15-20 minutes or until plump and browned. While the hot dogs are baking, peel and quarter the onion, then separate the rings. In a skillet over medium heat add olive oil and onions--cook/stir until brown and caramelized. In a bowl add mayo, spicy brown mustard and BBQ sauce--stir well. Slather the BBQ mixture evenly over both halves of each opened hot dog bun. Sprinkle the crumbled bacon evenly over the buns. Place one hot dog in each bun. Top each hot dog with shredded sharp cheddar cheese and caramelized onions. Note: hot dogs come out GREAT in the toaster oven. You can top/dress them any way you wish instead of using the ingredients in this recipe.

#3611 - Mac Dog Casserole

(by Shirley McNevich)

8oz. elbow macaroni (cooked and drained according to box directions)
1/2 lb. good quality hot dogs (cut into coin shaped pieces)
2 1/4 cups shredded Velveeta cheese OR your favorite type of shredded cheese
5 TBSP butter
1 onion (finely chopped)
1/4 cup flour
2 cups milk
1/2 tsp. salt
1/4 tsp. pepper

In a bowl add drained macaroni, hot dog pieces and 2 cups of the shredded cheese--toss to mix. In a saucepan over medium heat add butter and onions--cook/stir until onions are tender. While whisking, slowly add flour. Remove from heat--add milk slowly while whisking. Once all milk is in the mixture return it to the heat--add salt and pepper. Keep whisking until mixture just starts to boil. Remove from heat--pour the hot milk mixture over the macaroni mixture--stir carefully to coat. Pour the whole mixture into a greased casserole dish. Sprinkle the other 1/2 cup shredded cheese over the top. Bake at 350 degrees for 20-25 minutes or until cheese is melted and browned.

#3154 - Bacon Dogs

(by Shirley McNevich)

6 slices raw bacon
6 beef bun length hot dogs (thawed)
6 hot dog buns
1/2 onion (chopped--more if you wish)
shredded cheese (your choice of type)
your favorite barbeque sauce

Start with one piece of raw bacon and one hot dog. Starting at one end, wrap the bacon in a spiral around the hot dog. Repeat with all bacon and all hot dogs. Place them on a medium low heated grill, turning carefuly only as needed, until bacon is crispy and hot dogs are heated through. Place them on the hot dog buns, and top with chopped onions, shredded cheese and barbeque sauce.

#2544 - Hot Dog Bean Soup

(by Shirley McNevich)

2 - 1lb. cans pork 'n beans
1 envelope Lipton onion soup mix
1/3 cup Heinz ketchup
1/4 cup water
2 TBSP Domino's dark brown sugar
1 TBSP French's yellow mustard
10 good quality hot dogs (thawed and cut into coin shaped pieces)

In a bowl add onion soup mix, ketchup, water, brown sugar and mustard--stir to mix. In a greased Dutch oven add both cans pork 'n beans, onion soup mixture--stir to mix. Add hot dog pieces--stir to mix. Bake uncovered at 350 degrees for 45-60 minutes or until heated through.

#2482 - Hot Dogs and Kraut

(by Shirley McNevich)

1lb. premium quality hot dogs
1 - 16oz. jar Silver Floss sauerkraut
1 pack good quality hot dog rolls

In a pot add water--bring to a boil. Reduce heat to simmer--put hot dogs in the water. Cover the pot and simmer the hot dogs for 8-10 minutes. While the hot dogs are simmering, in a saucepan add sauerkraut--cook/stir over medium heat until boiling. Remove sauerkraut from heat--drain off the juice. Remove hot dogs from heat--drain. Place hot dogs on buns, add any condiments you wish, then put hot sauerkraut over the top.

#2455 - Hot Dog Potato Casserole

(by Shirley McNevich)

5-6 red potatoes (washed, peeled and sliced thin)
8 thawed hot dogs
1/2 lb. cheddar cheese (grated)
1 tsp. French's yellow mustard
1/2 cup flour
1/8 tsp. salt
2/3 cup milk

Slice the hot dogs into coin shaped pieces, place them in a greased skillet--cook/stir over medium low heat until browned. Slowly add milk, flour and salt to hot dogs--stir until mixed and thick. Remove from heat--add mustard and grated cheese--stir until mixed. Grease a 2 qt. casserole dish. Make alternating layers of sliced potatoes, then hot dog mixture. Keep making layers and end with a potato layer as the last layer on top. Cover and bake at 350 degrees for 1 hour or until potatoes are tender.

#2399 - Baked Franks and Beans

(by Shirley McNevich)

4 thawed hot dogs (cut into coin shaped pieces)
1 - 19oz. can Progresso cannellini beans (drained and rinsed)
1 - 16oz. can pork 'n beans
1/2 cup Heinz chili sauce
1 - 8.5oz. box Jiffy corn muffin mix
1/2 cup water
3/4 cup shredded cheddar cheese

In a greased casserole dish add cannellini beans, pork 'n beans, hot dog pieces and chili sauce--stir to mix. Bake at 400 degrees for 15 minutes or until bubbling hot. While it's baking in a bowl add muffin mix, water and 1/2 cup of the shredded cheddar cheese--stir to mix. Remove casserole from oven--drop heaping tablespoonfuls of the muffin batter evenly over the top of the hot bean mixture. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top. Return to oven and bake at 400 degrees for 15 minutes or until top is golden brown.

#1673 - Hot Dog Appetizers

(by Shirley McNevich)

1 - 8oz. currant flavored jelly
1 - 8oz. jar spicy brown mustard
1 to 1 1/2 pounds good quality hot dogs (thawed and cut into bite sized pieces)

In a saucepan over medium heat add jelly and mustard--cook and stir until it gets almost clear in color. Remove from heat. Spray a casserole dish with Pam--add the hot dog pieces. Pour the mustard mixture over the hot dog pieces. Bake at 300 degrees for 1 hour. Remove from oven, stick each hot dog piece with a toothpick and place them on a serving dish. Serve immediately.

#1219 - Sauerkraut & Hot Dog Casserole

(by Shirley McNevich)

1lb. good quality hot dogs (cut into coin shaped pieces)--room temperature
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup mayo
1 tsp. caraway seeds
16oz. sauerkraut (drained)
4 cups cooked/diced potatoes
2 slices of buttered bread (cut into bite sized pieces)
1/4 tsp. paprika

Cook/drain peeled potatoes with 1 tsp. salt--drain and dice. Measure 4 cups of the diced potatoes. Cut hot dogs into coin shaped pieces--set aside. In a bowl add mushroom soup and mayo--stir. In a large bowl add all hot dogs pieces, 1/2 of the mushroom soup mixture, all of the drained sauerkraut and caraway seeds--stir. Grease a 9 x 13 glass baking dish. Spread the hot dog mixture across the bottom of the baking dish. In a separate bowl add diced/cooked potatoes with the other 1/2 of the mushroom soup mixture--stir. Spread the potato mixture on top of the hot dog mixture in the baking dish. Sprinkle the paprika over the entire top of the casserole. Spread the buttered bread pieces over the top of the casserole. Bake at 350 degrees for 30-40 minutes or until hot.

#1212 - Barbequed Hot Dogs

(by Shirley McNevich)

1 onion (chopped finely)
1/2 cup Heinz ketchup
1/2 cup water
1/4 tsp. chili powder
1/2 tsp. salt
1 tsp. white sugar
1 1/2 tsp. Worcestershire sauce
8 hot dogs (thawed if frozen)
8 hot dog rolls

In a greased skillet over medium low heat add hot dogs and chopped onions--cook and turn hot dogs until they are cooked and browned. In a separate bowl add ketchup, water, chili powder, salt, white sugar and Worcestershire sauce--stir until mixed. Pour mixture over the hot dogs in the skillet--put a lid on top of the skillet, turn heat back to low/simmer, and cook for 20 minutes. Put hot dogs on rolls and top with some of the sauce from the skillet.

#912 - Hot Dog Casserole

(by Shirley McNevich)

5-6 medium red potatoes (washed, scrubbed, and cut into thin slices)
8 hot dogs (beef, chicken, turkey--whatever you like) OR sausage
1 chopped onion
1/2 lb. shredded cheddar cheese
1 tsp. French's yellow mustard
1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
2/3 cup milk

Slice hot dogs into coin sized pieces. Grease a skillet and cook hot dog pieces and chopped onions over medium heat until browned. Once browned, turn heat to low and add flour to the hot dog pieces--stir. Add milk, salt and pepper--stir until thick. Remove from heat--add mustard and shredded cheddar cheese--stir. Grease a 2 qt. casserole--make alternating layers of the sliced potatoes and the hot dog mixture--end up with a layer of potatoes on the top. Bake at 350 degrees for 1 hour uncovered--test with a fork to make sure potatoes are tender.