Franks In Blanks Blankets Or Hot Dog Puffs Recipes

FRANKS IN BLANKS (BLANKETS)OR HOT DOG PUFFS

Franks in Blanks (Blankets)or Hot Dog Puffs image

I can't believe this is nowhere to be found on this website as this is so incredibly delicious; I can't be the only one making this can I? By the way I don't know the actual sizes of the hot dogs or puff pastry but this recipe is for one package each.

Provided by scancan

Categories Lunch/Snacks

Time 40m

Yield 8 hot dogs

Number Of Ingredients 7

Ingredients

1 (16 ounce) package hot dogs, any kind (beef, chicken, soy)
1 (10 ounce) package puff pastry (preferably squares)
4 tablespoons hellman's light mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon garlic powder (or to taste)
egg white
sesame seeds (optional)

Steps:

Lay a square of pastry dough down and coat with mayo, mustard, and garlic powder mixture.
Wrap around cooked hot dog (hot dog will stick out just a little at both ends).
With fingers or pastry brush coat the dough with raw egg white. You may sprinkle the dough with sesame seeds at this point.
Bake in a 350°F oven for about 30 minutes or until the dough is nicely browned.
Serve and enjoy!

PIGS IN A BLANKET RECIPE BY TASTY

Pigs In A Blanket Recipe by Tasty image

Here's what you need: puff pastry, hot dogs, cheddar cheese

Provided by Alvin Zhou

Categories Appetizers

Time 30m

Yield 18 servings

Number Of Ingredients 3

Ingredients

1 sheet puff pastry, thawed
6 hot dogs
6 slices cheddar cheese

Steps:

Preheat oven to 425°F (220˚C).
Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece.
Place a hot dog on the cheddar, then roll it up.
Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch (2-cm) gap between the pieces.
Bake for 15 minutes, until golden brown and flaky.
Enjoy!

Nutrition Facts : Calories 153 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

SUMMER CASHEW CHICKEN GRAPE PASTA SALAD

Summer Cashew Chicken Grape Pasta Salad image

On many hot summer days, I can't face eating a hot meal. This salad makes a very satisfying meal without overheating the house or me! If I can't stomach the thought of cooking chicken myself for fear of heating up the house on a hot summer day, I just pick up a rotisserie chicken from my local grocer or I pick up grilled cooked chicken from Costco. With pre-cooked chicken, this recipe couldn't be easier to prepare! I've served this many times to rave reviews. I got this recipe from my mother-in-law. It's a dish she picks up from her local deli on a regular basis. If you make it at home, it's much cheaper than the deli!

Provided by Northern Cook

Categories One Dish Meal

Time 15m

Yield 8 1 Cup servings, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb cooked chicken (poached, grilled, rotisserie, doesn't matter, just cooked)
1 lb pasta (macaroni, rigatoni, use your favorite, just not spaghett)
1/2 lb green seedless grape, washed and cut in half
1/2 lb red seedless grapes, washed and cut in half
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups mayonnaise (I use Hellman's Light Mayonnaise)
1 (9 1/4 ounce) can cashew halves, and pieces (I buy Planter's salted)
2 tablespoons milk (optional, also may want to add more depending on how long the salad has been in the refrigerator)

Steps:

Boil 1 lb. of pasta - al dente - according to package directions (I use rigatoni). Drain after cooking and let cool.
While the pasta is boiling, wash and halve the grapes.
Dice the cooked chicken into bite sized pieces.
In a large bowl or serving platter, combine the cooled, drained pasta with the grapes and diced chicken. Stir in the mayonnaise. I start with one cup of mayo and add more as needed. Really, just add as much as you personally like - it may be more or less than 2 cups.
Stir in the Lawry's seasoning salt, onion powder and garlic powder. Again, add to your liking. You may want more or less than 1/2 teaspoon of any of these - - it's your choice, go with what you like. Frequent sampling at this point will help you decide what your preference will be so grab a fork and start sampling!
If the salad is too thick and rich for your liking, stir in a couple tablespoons milk to thin it out. This part is optional.
This salad is always much better the next day after the flavors have had a chance to meld. This is when I usually add milk to loosen it up a bit.
Before serving, plate or dish up the salad and sprinkle cashew pieces on top of individual servings. DO NOT put the cashew pieces on the entire salad and refrigerate - - this will cause the cashew pieces to become soft and rubbery and nobody wants that! I just set the can of cashews on the table and let guests help themselves.
Sit back and enjoy your sweat free cold summer salad!

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