Hotdogs: Every Kid's
Favorite
By Brenda Hyde
Whether you call them
hotdogs, wiener, or frankfurters; kids love them! But even kids need a
little variety with their wieners, so try these recipes for a change
of pace.
I suggest using good frankfurters that
use quality ingredients. You can also substitute other types of
bun sized sausages for the hotdogs in any of these recipes.
Chili Dog Pizza
Ingredients:
2 cups buttermilk baking mix (such as Bisquick)
1/2 cup cold water
1 cup homemade or canned chili
1 small onion, chopped
5 frankfurters, thinly sliced
1 cup shredded cheddar cheese
Heat oven to 425 degrees. Mix baking mix and water until soft dough
forms. Roll or pat dough into a 12 inch circle on ungreased cookie
sheet or pizza pan. Pinch edge of circle, forming a 1/2 inch rim.
Spread chili over dough; sprinkle with remaining ingredients. Bake
until crust is golden brown, about 20 minutes.
Mac and Dogs
8 ounces uncooked macaroni
3 tablespoons each butter and flour
1 3/4 cup milk
1 cup each cheddar and colby cheeses
2 tablespoons grated parmesan cheese
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 all-beef hotdogs cut into 1/4 inch pieces
Cook macaroni according to package directions; drain. Meanwhile in
medium pan melt butter over medium heat. Stir in flour; cook 1 minute.
Gradually stir in milk. Cook until thickened, stirring constantly,
about 3 minutes. Add cheeses, Worcestershire sauce, salt and
pepper.Cook and stir until cheese melts. Stir in macaroni and hot dog
pieces. Serve immediately. Serves 4-6.
Barbecue Franks
1 28 ounce can pork and beans
2 frankfurters, sliced
1/2 green pepper, diced fine
1/2 onion minced
1/4 cup water
1/4 cup brown sugar
Mix all ingredients; place in casserole. Bake for 1 hour at 350
degrees. 3 servings.
Creole Franks
Ingredients:
5 slices bacon, diced
1/2 cup chopped onion
1 cup pineapple juice
3/4 cup catsup
1/4 tsp. chili powder
1/2 tsp. Cajun seasoning (optional)
12 frankfurters
Cook bacon, add onion. Brown and drain off fat. Stir in pineapple
juice, catsup and spices. Score frankfurters diagonally; add to sauce.
Cover; bring to a boil. Simmer for 8-12 minutes. Serve over rice or
noodles. 4-6 servings.
Frankfurters Supreme
Ingredients:
9 frankfurters
6 medium sized potatoes
1/4 pound American or Velveeta cheese
1 cup milk
prepared mustard to taste
salt
12 strips bacon
Cook hotdogs in boiling water for 10 minutes; cut in half lengthwise.
Place cut side up, on cookie sheet in groups of three. Boil potatoes
in salted water until done; mash. Melt cheese in hot milk; add to
mashed potatoes. Add mustard and salt. Pile potatoes on top of
hotdogs. Partially fry bacon; put two strips on top of each serving.
Bake in 350 degree oven for 15-20 minutes or until heated through.
Finish browning bacon under broiler. 6 servings.
Grilled Footlongs with Chili
Ingredients:
1 pound ground chuck
1 can (15 ounce) chili bean mix
1 can (15 ounce) seasoned diced tomatoes
8 footlong hotdogs
1 long hotdog buns
chopped red onion
shredded cheddar cheese
In skillet, brown ground chuck and drain. Add tomatoes and chili mix;
blend well. Simmer, uncovered for 15 minutes, stirring occasionally.
While doing this, grill the footlongs until done. Place hotdogs in
buns, top with chili mixture, then cheese and red onion. 8 servings.
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