If'n yer dead set on havin a hot dog...well...
Oven Baked Chili Cheese Dogs
Loaded hot dogs with chili, cheese and onion, baked in the oven. These are delicious!
Ingredients
8 hot dogs
8 hot dog buns
2 cups prepared chili
2 cups shredded cheddar cheese
½ red or yellow onion, chopped
mustard, ketchup, relish
Instructions
Preheat oven to 375 degrees F. Line a 9×13 baking pan with tin-foil (for easy clean-up). Place hot dog buns inside. (I only fit 7, but if you squeeze them together all 8 should fit)
Squeeze desired amounts of mustard, ketchup and relish into the inside bottom of each bun. Then put a hot dog inside each bun, over the sauces.
Ladle ⅓ cup of chili onto each hot dog, and then sprinkle with shredded cheddar cheese and onion.
Cover pan with foil. Bake for 30 minutes.
Let stand 5 minutes and then carefully remove foil. Use a spatula to help remove hot dogs from pan.
Pizza Dogs
Ingredients
8 hot dogs
8 hot dog buns
1 cup pizza sauce
8 oz fresh mozzarella, sliced
Mini pepperoni
Instructions
Turn on the broiler.
Cook the hot dogs according to your preference. Place a hot dog on each bun. Top each hot dog with 2 tablespoons of pizza sauce, then add a layer of sliced mozzarella. Sprinkle mini pepperoni on top.
Broil until the cheese is melted and the bun is toasted.
Jalapeno Popper Hot Dogs
Jalapeno Popper Hot Dogs are a fusion of the original American street food, the Hot Dog, with a favorite appetizer recipe, Jalapeno Poppers, to create a an easy dinner that's on the table in less than 30 minutes!
Ingredients
1 8 ounce package cream cheese, softened
1 tablespoon freshly minced jalapeno or to taste
3 tablespoons cooked bacon crumbled (or to taste)
1 cup sharp cheddar cheese shredded and divided
salt and pepper to taste
2 tablespoons unsalted butter
8 hot dogs cooked
8 hot dog buns
cilantro for garnish optional
Instructions
In a skillet over mid-high heat, melt 2 tablespoons butter and place hot dogs in the skillet. Allow them to cook for 2-3 minutes or until they are nicely browned. Roll the hot dogs over to brown the other side - another 2-3 minutes or until they are browned to your liking.
While the hot dogs are cooking, combine the 8 ounce package of cream cheese, 1 tablespoon jalapeno, 3 tablespoons crumbled bacon, and 1/2 cup sharp cheddar cheese in a medium bowl. Mix the ingredients together well. Add a pinch of salt and give it a taste. Adjust the seasonings as needed, adding pepper if needed. Because jalapenos can vary widely in heat level, be sure to add more if needed.
Spread 1 to 2 tablespoons of the cream cheese mixture on each hot dog bun. Place a cooked hot dog in each bun and sprinkle on the remaining cheddar cheese, dividing it equally among all hot dogs.
Place the hot dogs on a foil lined baking sheet and place them in the oven under the broiler. Remember to leave the oven door ajar when broiling and watch them closely. It will only take 30 seconds to a minute for the cheese to melt. When the cheese is melted to your liking, remove the baking sheet from the oven.
Garnish the hot dogs with freshly chopped cilantro, serve, and enjoy!
Bacon and Fried Onions BBQ Hot Dogs
Ingredients
Hot Dogs:
7 hot dogs
7 Bakery Fresh hot dog buns
7 strips of uncooked bacon
1/3 cup honey bbq sauce
Fried Onions:
1 large yellow onion
1 cup buttermilk
1½ cups flour
Salt
fresh cracked black pepper
3 cups vegetable or canola oil for frying
Instructions
Fried Onions:
Slice the whole onion width-wise, to create thin circle slices. Place onion rings into a large bowl and pour buttermilk over it. Make sure onions are submerged. Cover the bowl and place in the refrigerator for about 30 minutes. (You can keep onions in buttermilk for a few hours if needed.)
Pour oil into a deep, large cooking pa and preheat it to 375° (or use a fryer). Cover a wire rack with a couple of sheets of paper towels.
Mix four, salt, and pepper in a large shallow bowl. Take sliced onions out of buttermilk and gently shake it off.
Throw onions in the flour, spread them out and toss in flour mixture.
Fry onion straws in heated oil until golden brown. Take out and spread them out on a paper towel to soak up excess oil.
Hot Dogs:
Toss hot dogs in BBQ sauce in a large bowl.
Wrap each hot dog in uncooked bacon strips. Tucking in the ends of bacon so it doesn’t come apart.
Grill until bacon is crispy and hot dogs are cooked.
Place cooked hot dogs in warm buns and top them off with crispy onions. (You can add some more BBQ sauce to the buns if you wish.)
Taco Chili Dogs
8 hot dogs
1 lb ground chuck
2 (8oz) cans tomato sauce
1 (1oz) package taco seasoning
1 (10oz) can Rotel tomatoes, undrained
1 cup water
8 hot dogs, cooked
8 hot dogs buns
2 cup shredded cheddar cheese
pickled jalapeños
In a large skillet, cook ground chuck until browned. Drain fat. Stir in tomato sauce, taco seasoning, Rotel and water. Bring to a boil. Cover and reduce heat. Simmer for 25 minutes, stirring occasionally.
Place hot dogs in buns. Top with chili, cheese and jalapeños.
Barbecue Pulled Pork Hot Dog
Barbecue Pulled Pork Hot Dogs are a fun way to take your grilled hot dogs up a notch. Everyone will be asking for them all summer long!
Ingredients
1 package hot dogs
1 package FarmRich SmokeHouse Pulled Pork BBQ
1 package hot dog buns
Coleslaw
1 (16 oz) package coleslaw mix
1/2 cup Mayo
2 Tbls white vinegar
1 Tbls sugar
Salt and pepper to taste
Instructions
Cook Pulled Pork according to the package directions.
Preheat grill and grill hot dogs.
To prepare coleslaw mix together mayo, vinegar, sugar, salt and pepper. Put coleslaw into a large bowl and toss with mayo mixture. Adjust salt and pepper as necessary.
To assemble place grilled hot dog in a bun, topped with pulled pork and coleslaw.
Peanut Butter Bacon Hot Dog
Ingredients:
4 All Beef Hot Dogs
4 Hot Dog Buns
4 Slices Bacon
1 Shallot, sliced thinly
1/2 cup Smooth Peanut Butter
1/4 cup Mayo, optional
1/2 cup Shredded Cheese
Directions:
Prepare bacon in skillet until cooked through and crispy. Drain on paper towels and when cool enough to handle, chop into small pieces.
Preheat grill and cook hot dogs until 160 degrees through. While dogs are grilling, slice shallot, and shred cheese.
To assemble, toast hot dog buns, top buns with mayo, hot dog, slather each dog with peanut butter, topping with shallots, cheese, and bacon. Serve immediately.
The Southern Bird Dog Recipe
Ingredients
4 hot dog buns (toasted if desired)
3 pieces of cooked crumbled bacon
4 fried chicken fingers/strips/tenders (or whatever you call them)
4 tablespoons shredded cheese
8 teaspoons honey mustard
Instructions
Preheat oven on broil.
Layer crumbled bacon in the bottom of the hotdog buns.
Tear and place chicken finger(s) so as to fit the length of the hot dog bun, sprinkle with cheese. Place on baking sheet under broiler for about 1 minute to melt cheese.
Top with honey mustard.
Bahn Mi Slaw
Ingredients
1/4 cup rice wine vinegar
1 tbsp honey
1 tsp salt
1/2 tsp pepper
2 cups shredded carrots
2 cups shredded English cucumber
2 cups shredded radish
1 cup cilantro rough chopped
1 jalapeno sliced (optional
Instructions
in a large bowl whisk together vinegar, honey, salt and pepper
add in the carrots, cucumber, radish and cilantro
toss all ingredients
If using jalapeno I let each person place it on their slaw if they're interested.
Notes
When using for hot dog topping, try spreading mayo on the bun then place the hot dog and then top with the slaw.
Hawaiian Hot Dogs with Grilled Pineapple and Teriyaki Mayo
Hawaiian hot dogs are simple to make and so tasty. The sweet grilled pineapple and teriyaki mayo add just the right amount of sweetness. You will LOVE them!
Ingredients
1/2 pineapple, cut in half then sliced
1 teaspoon grape seed oil
Optional: 1/2 teaspoon cayenne pepper
8 hot dogs – meat or veggie, your choice!
8 hot dog buns (gluten-free, if needed)
For the teriyaki mayo:
1/4 cup real mayonnaise (NOT Miracle Whip!), sub vegan mayo if needed
3 tablespoons teriyaki sauce
1/2 tablespoon lime juice
Pinch of sea salt
Toppings:
Thinly sliced red onions, jalapeño peppers, cilantro
Tornado Dogs (lol)
OOPs
