Are you planning a backyard cookout for National Hot Dog Day? If not, there’s still time to get one put together. One of the great things about hot dogs is that there are so many different ways to cook them, and then top with different condiments. I’m pretty boring when it comes to my toppings; ketchup, mustard, relish, and maybe some onions. I do enjoy a good chili dog now and then, though, like these Bandito Chili Dogs. I’d love to hear what some of your favorite toppings are!
- 1 package (1 pound) hot dogs
- 2 cans (15 ounces each) chili without beans
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 can (4 ounces) chopped green chilies
- 10 hot dog buns, split
- 1 medium onion, chopped
- 1 to 2 cups corn chips, coarsely crushed
- 1 cup (4 ounces) shredded cheddar cheese
- Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the
- chili, soup and green chilies; pour over hot dogs. Cover and cook on
- low for 4-5 hours.
- Serve hot dogs in buns; top with chili mixture, onion, corn chips and
- cheese. Yield: 10 servings.
Whenever I do barbecue, I usually have baked beans as a side dish. There are a lot of variations on this tasty recipe, and one that I enjoy is this Baked Beans with Pineapple recipe. Combining bacon and pineapple is always a good idea in my book, and I love that they’re both in this recipe. What do you like to add to baked beans to make them extra special?
- 1 pound bacon strips, diced
- 1 large onion, chopped
- 3 cans (two 55 ounces, one 28 ounces) baked beans
- 2 cans (one 20 ounces, one 8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- In a large skillet, cook bacon over medium heat until crisp. Remove
- with a slotted spoon to paper towels. Drain, reserving 2 tablespoons
- drippings. Saute onion in drippings until tender.
- In a very large bowl, combine the beans, pineapple, bacon and onion.
- Combine brown sugar and ketchup; stir into the bean mixture.
- Transfer to two greased 3-qt. or 13-in. x 9-in. baking dishes. Cover
- and bake at 350° for 20 minutes. Uncover; bake 25-35 minutes
- longer or until bubbly and beans reach desired thickness. Yield:
- 25-30 servings.