Wiener Weenie Dogs Recipes

WIENER WEENIE DOGS

Steps:

• Preheat the oven to 350 degrees.
• Carefully unwrap the crescent dough. You want to keep two triangles together to make one long rectangle.
• Lay the rectangle down on a clean counter.
• Put a hot dog on the dough and wrap the dough around it, pressing the edges together.
• Move it to a cookie sheet.
• Do this for 4 weenie dogs, SAVING 2 hot dogs for next step.
• Cut the 2 remaining hot dogs into thirds, and save the 4 rounded ends for the dogs' NOSES.
• Put the 4 NOSES on the cookie sheet, with the crescent wrapped weenies, and BAKE for 12 to 15 minutes, or until the dough on the wrapped hot dogs is BROWNED on the edges.
• While the dogs are in the oven, prepare their legs and tails: for each dog, cut 2 pickles in HALF horizontally (crosswise) with a butter knife and carefully push a toothpick halfway into the cut end of each one. Choose another pickle for the tail and stick a toothpick in it, too.
• Cut (use a kitchen scissors) the red bell pepper into teardrop shapes for the floppy EARS.
• Push a toothpick through the middle of a cherry tomato and stick the ears onto each side of the toothpick, kind of hanging down.
• When the dogs come out of the oven, let them cool awhile on the sheet, and then stick on the NOSES with a toothpick.
• With another toothpick, add the tomato head with its droopy ears.
• Push the toothpicks holding the legs and tails into the dogs.
• Last of all, cut the olives into thick squares for the EYES using the cream cheese to stick them on.
• Now, the fun part. Admire your dogs, ask mom if you can take a picture of it and post to RZ, and then chow down. Make sure you remove the toothpicks first!

HOT WIENERS RHODE ISLAND STYLE

Steps:

• In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.
• In a medium sauce pot boil hot dogs with salt and steam buns.
• When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.

COCKTAIL WIENERS

Steps:

• Stir barbeque sauce and grape jelly together in a slow cooker; add cocktail sausages and stir.
• Cook on Low for 2 to 3 hours.

WIENER WINKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Take 1 slice of bread and spread 1 teaspoon of butter on one side. Turn the bread over and place a slice of cheese on the bread. Place a frankfurter diagonally on the cheese. Fold bread corner to corner around the frankfurter. Insert a toothpick to hold together. Repeat steps for the remaining frankfurters.
• Bake in a preheated oven for 20 to 30 minutes or until golden brown.

WICKED WEENIES

Steps:

• Seed peppers and chop. Also chop hot dogs.
• Mix the rest of the ingredients and place into at least a 6-quart stock pot. Add hot dogs and bring to a boil.
• Add peppers and cook for 10 minutes.
• Place one clove garlic into each jar (optional).
• Ladel mixture into jars. Wipe rims, apply sterilized lids and rings.
• Pressure can 10 pounds for at least 30 minutes (90 is best - it won't hurt anything).

RHODE ISLAND HOT WIENERS

Steps:

• In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef; cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes., In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired.