Kid Favorites: Hotdog Recipes

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.

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her
husband and three kids. She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.

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