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Feb 062016
 

Pigs In A Bacon Burger Blanket

Oh! Don't count the calories....Just enjoy!

Oh! Don’t count the calories….Just enjoy!

Got this idea from a restaurant that was cooking for Fox News one weekend awhile back and thought it would be a great idea for Super Bowl Sunday! They wrap a whole dog for their restaurant but I made them as a finger food….  They didn’t say what ingredients were used, just that it was a hot dog stuffed in burger meat and then wrapped in bacon. I thought to myself, okay, you put relish and mustard on top of the dogs and onion and dill pickle on top of your burger so why not put those ingredients into the burger meat?

For this recipe I will only use one bun size hot dog which will make 8 nice size balls and you can multiply that for desired amount you would like to make……….

Pigs In A Bacon Burger Blanket
 
Author:
Ingredients
  • 1 bun size hot dog, cut into 8 pieces
  • ¼ lb lean ground beef
  • 8 strips of bacon cut in half
  • 3 tbsp chopped onion, I used sweet
  • 2 large tbsp dill relish, you can also use sweet
  • 2 tbsp horseradish mustard
Instructions
  1. Combine the burger meat with the onion, relish and mustard, mix well.
  2. Take a scoop of meat about the size of a rounded tablespoon and place 1 piece of the hot dog in center, surrounding the hot dog completely with the burger.
  3. Wrap one piece of bacon around one side and then another piece around the opposite side.
  4. Bake in a 350 degree oven on a shallow baking sheet, do not use a cookie sheet as the grease will run off into your oven.
  5. Cook until bacon is done, turning occasionally for about 20 minutes.

It’s Saturday and I’m out of here until next week when husband and daughter will be taking the spotlight in the kitchen, OH God help us all…….. Have a great weekend and enjoy the big game tomorrow, til then!

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Jan 302014
 

 

Creamy Sauerkraut

Looking for something a little different to top those hot dogs, sausages links or even burgers for the big game, try this if you like sauerkraut! It’s a very simple way to spice up just plain sauerkraut into a tasty addition for all types of meats. Did anyone see that Oscar Meyers has a new hot dog out? It’s the bacon hot dog, hot diggity, dog diggity, just what I’ve been waiting for, more bacon!!!!!!!!!!!! Going shopping tomorrow and it’s on the top of my grocery list. I’m not overly fond of Oscar Meyer hot dogs, but I have got to try these new treats for sure!

Yum!

Yum!

Cooking has not been going on too much this week and baking is totally out of the question with the weather. Yesterday morn I watched out the window like a little kid, anticipating  some snow which of course went all around us and dumped nothing on us but a chilling rain. I know some of you might think I’m crazy, but I still miss seeing the white stuff coming down from the sky! We never got above 39 degrees yesterday and today isn’t much better; last look at the thermometer, it was still hanging in at 40. I know some of you are wishing you were this warm but with the cloud cover, cold temps and a very muddy yard, I’m getting cabin fever just like when I lived up north! We did see a robin hanging out in the back yard at lunchtime and I’m afraid it’s gonna be an early hot spring and summer………

And don't forget to ask for a bacon dog!

And don’t forget to ask for a bacon dog!

5.0 from 1 reviews
Creamy Sauerkraut
 
Ingredients
  • 3 cans (8 oz each) sauerkraut with liquid
  • 1 to 3 whole cloves (depending on taste)
  • 1 bay leaf
  • Sea salt to taste
  • 1 cup sour cream
  • 1 lb hot dogs or sausage links
Instructions
  1. Combine the sauerkraut with the cloves, bay leaf and salt in a heavy saucepan and cook over medium heat until liquid has evaporated.
  2. Remove from heat and discard cloves and bay leaf.
  3. Add sour cream and slowly reheat over low heat.
  4. Cook hot dogs or sausage your favorite way and top with sauerkraut mixture.

 

Another adaption from an old recipe pamphlet missing it cover? Can’t wait to have this on the new bacon hot dogs! Enjoy and go Denver……………..

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