Wienerweeniedogs Recipes

HOMEMADE BEANIE WEENIES

Steps:

• In a dutch oven heat oil. Add chopped onions and cook until they are tender.
• Add winnies that have been chopped up in 1/2 pieces. Let them brown.
• Add your beans and simmer for about 30 minutes.
• This recipes can always be doubled, or just adjust by adding another can of pork 'n beans or more winnies.

BEANIE-WEENIE

Steps:

• In a large skillet, combine the hot dogs, baked beans, ketchup, cider vinegar, Worcestershire sauce, garlic powder and parsley. Mix to blend, and bring to a boil. Turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.

WIENIES (HOT DOGS) CREOLE

Steps:

• Peel off outer layer and slice roots off onion, then slice in half - top to bottom.
• Lay flat side down, and slice thin rings, crosswise on onion.Separate rings and place onions in large sauce pan, on stove.
• Cut bell pepper in half - top to bottom, clean out seeds and white pith. Then slice into long strips. Bunch strips together, then cut them all in half, and put in pan with onions.
• Pour Canned tomatoes and juice into sauce pan, with onion and bell pepper slices into large pan.
• Put tomato paste and water in a bowl and mix until smooth. Add to tomato mixture
• Place on stove, with tight fitting lid, and bring to a boil. Lower heat to lowest setting and simmer for 20 minutes, or until onion and bell pepper are tender. Enjoy the aroma, it's wonderful.
• Slice hot dogs crosswise, into 1/4 inch discs, and stir into tomato, onion, and pepper mixture. Return to a boil, lower heat and simmer for 5 minutes, until hot dogs have plumped up.
• While the tomato, onion and pepper mixture is simmering on the stove. Cook the rice as follows:.
• Place rice, water, and salt into a sauce pan (with a tight fitting lid), on the stove. Bring the water to a boil, and lower to lowest setting.
• Simmer for 20 minutes, without opening, or stirring. After 20 minutes, remove from heat and fluff the rice. Replace the lid and let sit for another 10 minutes. Serve when all moisture is absorbed into the rice.
• When above ingredients are all finished cooking. Prepare individual servings in bowls, by putting a large spoon full of rice, in the bowl, 1/4 cup grated cheddar cheese over the rice, 2-3 large spoons full of tomato/hot dog mixture, and top with a few sprinkles of cheddar cheese, for presentation.
• If you like your food to be hot and spicy, add a few drops of Tabasco Sauce, to bowl and mix around, just before eating.

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.

BROWN SUGAR BACON WRAPPED WEENIES

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Wrap hot dog pieces in bacon pieces and secure with toothpicks. Arrange on a baking sheet.
• Broil the hot dog pieces until bacon is crisp, turning once or twice, 3 to 5 minutes per side. Transfer to a serving platter.
• Melt butter in a saucepan and stir in brown sugar. Place over medium heat and bring to a boil, stirring until brown sugar has dissolved. Serve hot dog pieces with brown sugar sauce drizzled on top.

ONE POT WEEKNIGHT BEANIE WEENIES

Steps:

• In large sauce pan, boil hot dogs in water for 1 minute.
• Discard water, slice hot dogs into bite-size pieces and return pan to stove on medium heat.
• Combine all ingredients in pan and allow to heat through.

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!