Cheesy Dip With Broccoli Potatoes Hot Dogs Recipes

WARM BROCCOLI CHEESE DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the broccoli, mushrooms and jalapeno. Cover and cook on low until vegetables are tender, 2-3 hours. Serve with assorted fresh vegetables.

CHEESY HOT DOG POTATOES

Steps:

• Prepare Potatoes as directed on package, following Top of Stove Directions and stirring wieners and broccoli into potato mixture after 8 min.
• Squeeze Cheese Sauce over potato mixture; stir until well blended. Let stand several minutes to thicken before serving.

BROCCOLI-CHEESE DIP WITH POTATO DIPPERS

Steps:

• For the Broccoli Cheese Dip: Place Reynolds KITCHENS® Slow Cooker Liner inside a 1 1/2- or 2-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine cream cheese, cheese product, broccoli, salsa, and bacon-flavored bits; add to slow cooker.
• Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours.
• Potato Dippers: Cut potatoes into 1/4-inch-thick slices. Place slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.
• Preheat oven to 425 degrees F. Line a baking sheet with Reynolds KITCHENS® Pop-Up Parchment Sheet.
• Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Sprinkle with chili powder and black pepper. Bake potatoes 20 to 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.
• Stir dip before serving. Stir in some milk for a thinner consistency, if you like. Serve with Potato Dippers.

SKILLET HOT DOG-POTATO DINNER

Steps:

• In 10-inch nonstick skillet, stir sauce mix (from box), hot water and milk until well blended. Add potatoes (from box); stir well to combine. Heat just to boiling over medium heat, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally.
• Uncover; stir in hot dogs and frozen corn; cook 6 to 8 minutes, stirring occasionally, until potatoes are tender and hot dogs and corn are heated through.
• Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.

CHEESY DIP WITH BROCCOLI, POTATOES & HOT DOGS

Steps:

• Cook VELVEETA and milk in saucepan on medium-low heat 5 min. or until VELVEETA is melted, stirring frequently.
• Place remaining ingredients evenly on 4 plates.
• Spoon VELVEETA sauce evenly into 4 small ramekins or paper cups; place on plates for dipping.

BROCCOLI AND CHEESE DIP

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place broccoli and water in a medium saucepan. Cover and bring to a boil. Cook 5 minutes. Uncover, continue cooking 2 to 3 minutes, until tender. Remove from heat and drain.
• In a medium saucepan, mix the Cheddar cheese, mayonnaise, white pepper, sour cream and mustard. Cook and stir over medium heat until well blended and warm. Stir in the crumbled bacon and cooked broccoli. Transfer to a medium dish to serve.

KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY

Steps:

• Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
• Make the potatoes: Dice the potatoes into ¼-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
• Bring a medium pot of water to a boil. Add the potatoes and blanch for 3-4 minutes, until cooked ¾ way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
• Make the cheese dogs: Heat 4-5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
• Cut each hot dog in half crosswise.
• Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
• Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
• Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
• Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
• Fry the potato hot dogs, 2 at a time, in the hot oil for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
• Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
• Enjoy!

CHEESY HOT BROCCOLI DIP

Steps:

• Carefully slice the top off the bread so you can use it as the lid.
• Remove center, leaving a 1 inch shell.
• Cut the removed bread into bite size pieces.
• Cover bread with top.
• Place on a cookie sheet with the bread pieces.
• Bake at 350 for 15 minutes.
• In a large skillet, saute celery, pepper and onion in the 2 tbs. butter.
• Reduce heat to low.
• Add process cheese spread and stir until melted.
• Stir in remaining ingredients and heat thoroughly.
• Spoon the mixture into the bread loaf.
• Serve hot with the toasted bread pieces and any vegetables or crackers.

CHEESY HOT DOG LOADED POTATOES

Steps:

• Pierce potatoes with fork or sharp knife. Microwave on HIGH 15 min. or until tender.
• Place 1 potato on each of 4 microwaveable plates; cut lengthwise in half. Top evenly with remaining ingredients.
• Microwave, in batches, 2 min. or until CHEEZ WHIZ is melted and remaining toppings are heated through.