IN A BLANKET
4-6 Caspers Famous Hot Dogs®
Cheddar cheese slices
Canned crescent rolls
Start by taking the hot dogs and cutting them in half
. Then split them down the middle.
Place the cheese slice down the middle.
Separate the crescent dough into triangles.
Wrap each dog -- starting on one end and stretching the dough
slightly to cover as much of the hot dog as possible. Place hot dogs on foil-lined cookie sheet and bake at 400 degrees for 10-12
minutes or until golden brown. Serve with your favorite condiments.
3-5 lbs. Caspers Famous Hot Dogs® (approx. 20-30 frankfurters)
½ cup chopped onion
2 Teaspoons prepared mustard
2 Tablespoons Worcestershire sauce
2 Tablespoons sugar or honey
½ cup ketchup
2 teaspoons vinegar
Your favorite brand of Barbeque Sauce (see note**)
Cut frankfurters into bite-size pieces. Place pieces in crock pot.
Combine remaining ingredients. Add barbeque sauce as needed for the size of your crock pot (**).
Cook on low for 3-4 hrs or on high for 1-2 hrs.
Serve from the crock-pot on low.
POT CHILI DOGS
2 lbs. Caspers Famous Hot Dogs® (approx. 12 frankfurters)
2 large onions, chopped
4 cans chili with beans (15 oz. cans)
2 teaspoons chili powder
3 cups grated cheddar cheese
Jumbo hot dog buns
Combine hot dogs, chopped onion, chili, and chili powder in the crock pot. Stir well. Cover and cook on low for 6-8 hrs., or on high 2-4 hrs.
Just prior to serving, add cheese and let it melt a bit. Spoon sauce over hot dogs in buns.
1 tablespoon vegetable oil
1 lb. ground sirloin
salt and pepper
2 Caspers Famous Hot Dogs®, sliced into 1/2- inch pieces
1 small onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
1 bag yellow corn tortilla chips
1 bag shredded yellow Cheddar (10 oz.)
Sour cream, garnish
2 scallions, chopped
Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
Arrange tortilla chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.
CHEESE DOG CASSEROLE
1 pound elbow macaroni
2 tablespoons extra-virgin olive oil, divided
6-8 Caspers Famous Hot Dogs®, sliced into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
1/2 cup beer, 1/3 of a bottle – whatever you have on hand,
chicken broth can be substituted
2 cups milk
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups grated, sharp Cheddar cheese or 1½ - 10 oz. packages
of preshredded Cheddar cheese
Boil a large pot of water for macaroni. Salt water and cook about 7 minutes until just under al dente in doneness.
Preheat broiler and set rack 12 inches from heat.
While pasta is cooking, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.
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