HOT DOG COOKIES
We dare you not to smile at a platter of these mini hot dog lookalikes.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 1 hot dog
Number Of Ingredients 5
Steps:
- Spoon about a teaspoon of white frosting onto a piece of parchment paper and spread into a small circle. To make the hot dog bun: Cut a vanilla wafer in half. Arrange the wafer halves cut-side down over the white frosting. Sandwich the chocolate chew between the wafer halves.
- Mix white frosting with yellow food coloring in a small bowl. Transfer the yellow frosting to a pastry bag fitted with a very small round tip. Pipe the yellow frosting onto the chocolate chew as mustard. Finely chop the gummy bear and sprinkle on as relish.
HOT DOG COOKIES
These crowd-pleasing cookies, shaped like miniature hot dogs in buns, are plump with possibilities. Add time-easing toppings such as green-tinted coconut for "relish" and yellow frosting for "mustard."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and confectioners' sugar. Beat in flour and vanilla. Remove 1 cup dough; add red food coloring and knead until well combined. Cover and refrigerate remaining dough for 1 hour. , For hot dogs, divide red dough into 16 portions. Shape into 2-1/2-in. logs and round the ends; set aside. Divide plain dough into 16 portions. Shape into 3-in. logs; make a very deep lengthwise groove in each. Smooth edges to form buns. Place 3 in. apart on an ungreased baking sheet. Place hot dogs in buns. , Bake at 350° for 12-15 minutes or until edges are golden brown. Cool. , For pickle relish, place coconut in a plastic bag; sprinkle 1-2 drops of green food coloring into bag and shake until color is evenly distributed. Sprinkle over hot dogs. For mustard, pipe a stripe of yellow frosting down the center of each.
Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 119mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
HOT DOG COOKIES WITH RELISH AND MUSTARD
These cookies are the cutest ones I have ever seen and fun to make. Shaped like miniature hotdogs. 1 hour of prep times is chill time.
Provided by Karen From Colorado
Categories Dessert
Time 1h45m
Yield 16 hotdog cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar together.
- Beat in flour and vanilla.
- Remove 1 cup dough.
- Add red food coloring and knead until well mixed.
- Cover and chill remaining dough for 1 hour.
- For hot dogs, divide red dough into 16 portions.
- Shape into 2 1/2 inch hotdog shapes, rounding ends.
- Set aside.
- Divide plain dough into 16 portions.
- Shape into 3" bun shapes.
- Make a very deep length-wise groove in the center of each.
- Smooth edges to form buns.
- Place 3 inches apart on an ungreased baking sheet.
- Place hotdogs in buns.
- Bake at 350 degrees for 12 to 15 minutes or until edges are browned.
- Cool.
- Meanwhile, for pickle relish, place the coconut and some green food coloring into a plastic bag.
- Shake well to color the coconut.
- Sprinkle the relish around the hotdogs in the buns.
- For mustard, pipe a curvy stripe of yellow frosting down the middle of each hotdog.
Nutrition Facts : Calories 175.5, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 102.7, Carbohydrate 15.9, Fiber 0.5, Sugar 3.9, Protein 1.8
ALL-IN-ONE HOT DOG MUSTARD
I don't remember where I got this recipe, probably from a women's magazine. Saves on having to haul out separate bottles of ketchup, mustard, etc.
Provided by LainieBug
Categories Low Cholesterol
Time 15m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Mix all ingredients in a bowl.
- Spoon into clean jars.
- Cover and refrigerate.
GREAT MUSTARD RELISH
Goes great with hot dogs, brats, or burgers. Tastes better than the stuff you buy in the store!
Provided by henriksmom
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.
Nutrition Facts : Calories 7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.5 mg, Sugar 0.6 g
GRILLED LINK HOT DOGS WITH HOMEMADE PICKLE RELISH
Steps:
- Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.
- Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
CHEESY HOT DOGS WITH PICKLE-PEPPER RELISH
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt.
- Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes.
- Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.
SOUTH LIBERTY HALL RELISH
My grandparents originated this recipe that's been treasured in our family for four generations. It's named after a dance hall they ran in rural Iowa. Whenever I bite into a hot dog or hamburger dressed up with this taste bud-tingling relish, I think of them and their delicious country cooking. -Melinda Winchell, Las Vegas, Nevada
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- Place the pickles and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in sugar and mustard. Store in an airtight container in the refrigerator up to 1 week.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
HOT DOG RELISH
I have tried a lot of relishes and this one is one that has been my all time favorite. Cucumbers, apples, cabbage, peppers and cauliflower.
Provided by Calee
Categories Apple
Time 4h45m
Yield 8 pints
Number Of Ingredients 16
Steps:
- In a food processor or blender, add all prepared vegetables. You want your vegetables to be very fine.
- In a large stainless steel bowl sprinkle salt over vegetables, top with water, let soak for 4 hours.
- Drain well, using a large strainer and the back of a large spoon, press out as much liquid as possible.
- Transfer to large stainless steel pot.
- In bowl mix together dry mustard, flour, celery seed, sugar, turmeric, mustard seed and vinegar, mix well. Add to vegetables.
- Cook on medium heat, stirring often, for 15 minutes.
- Process pints.
Nutrition Facts : Calories 451.1, Fat 1.3, SaturatedFat 0.2, Sodium 2666, Carbohydrate 107.5, Fiber 6.8, Sugar 91.6, Protein 4.4
HOT DOG RELISH
This is my mom's relish recipe. It is easy. Use it on hot dogs or in macaroni salad. Delicious! It makes approximately 9 to 12 pints.
Provided by Gloria
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 30m
Yield 100
Number Of Ingredients 11
Steps:
- Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
- In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
- Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.4 mg, Sugar 12.9 g
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