Kid Favorites: Hotdog Recipes  
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       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 is the editor and Treehouse Mom. She is a freelance writer 
            and Mom to three kids in Michigan. 


  
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