Stuffedhotdogs Recipes

Steps:

• Preheat oven to 350.
• Line cookie sheet with foil and spray with non-stic spray.
• Mix Beans, mustard & sugar - set aside.
• Cut hotdogs length wise BUT NOT ALL THE WAY THRU.
• Open hotdogs along cut and lay on lined cookie sheet.
• Spoon Bean mixture onto dogs.
• Bake at 350 for 30 minutes.
• Remove hotdogs and top with cheese slices.
• Put back in oven til cheese melts.

Steps:

• Preheat the oven to 450 degrees F.
• Cut the hot dogs lengthwise three-quarters of the way through, leaving the ends intact. Insert a jalapeno strip into each slit.
• In a large bowl, whisk together the baking mix, milk and butter. Fold in the cheese until the dough just comes together.
• On a lightly floured piece of parchment, roll the dough into a rectangle 1/8 inch thick. Cut into thin strips, about 1/4 inch wide.
• Place one end of the hot dog on the dough strip and wrap around each hot dog, spiraling down the dog. Transfer to a parchment-lined baking sheet. Repeat the process with the remaining dogs. Bake until golden brown, 8 to 15 minutes, depending on the thickness of the dough. Serve immediately.

Steps:

• Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up.
• Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.

Steps:

• Preheat grill or grill pan for medium-high heat.
• Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
• Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
• To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.

Steps:

• Gas:
• Direct heat, medium-high (425° to 450°F)
• Clean, oiled grate
• Charcoal:
• Direct heat, light ash
• 12-by-12-inch charcoal bed (about 3 dozen coals)
• Clean, oiled grate on lowest setting
• Wood:
• Direct heat, light ash
• 12-by-12-inch bed, 3 to 4 inches deep
• Clean, oiled grate set 2 inches about the fire
• 1. Heat the grill as directed.
• 2. Mix the mustard, ketchup, and sauerkraut in a small bowl.
• 3. Slit the hot dogs lengthwise, forming a deep pocket end to end in each one. Fill the pockets halfway with the sauerkraut mixture. Put a stick of cheese in the center of each and top with the remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks.
• 4. Put the grill screen on the grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side.
• 5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking. Serve the hot dogs on the buns.

Steps:

• Set up the BBQ so it has hot heat on one side, medium heat in the middle then indirect heat on the other side.
• Place the hot dogs over the hot heat first and bunch them together so they hold each other in the same place.
• Wait until they have coloured (about 5 minutes) then place them over the indirect heat, close the lid and turn the outdoor grill into an outdoor oven and cook them all the way through (10-15 minutes).
• While that's happening, slice the buns open, brush with oil and place over heat until toasted.
• Serve with mustard and/or ketchup.

Steps:

• Heat a skillet, spray with oil, use medium heat and cook the onion with the brown sugar, stirring for about 5 minutes.
• Add hot dogs and cook until they are brown (5 min).
• Remove from heat.
• Mix the mashed potatoes and the hot dog mix.
• Stir in the sauerkraut & mustard, add pepper.
• Spoon into a 1 quart casserole, sprinkle with bread crumbs, drizzle with the margarine/butter.
• Bake in 350°F oven until the casserole is heated through and golden, about 15-20 minutes.

Steps:

• Peel and cut potatoes into medium chunks. Boil until soft. Drain well and add butter and onions. Add all parmesan cheese, half of cheddar cheese, salt and pepper and milk. Whip all together until smooth (will be thick).
• Boil hot dogs, drain, slice half way through, and pull open. Spoon whipped potatoes into each hot dog until full. Sprinkle remaining cheese over all.
• Bake at 325°F for 25 minutes. Serve with your favorite veggie and catsup to taste for kids; enjoy!

Steps:

• Split the hot dogs lengthwise and place on a cookie sheet.
• Fill the split with mashed potatoes. Sprinkle grated cheese on top.
• Bake at 350°F until the hot dogs are done and the cheese is melted, about 10 minutes.