Bacon/Cheese Dogs in Blankets

In my effort to get 60 recipes posted by August 1st. so that I can join the Secret Recipe Club, I am suspending Skipping through Blogland posts until August.  So here is a recipe I hope you enjoy.

We don't eat a lot of hot dogs or wieners here, but recently I was able to purchase 1 lb. packages of hot dogs for $ .39.  That is not a typo.  Well, when I can get hot dogs for that price, I am buying them, and will figure out something to do with them.

I was trying to decide what to make for lunch over the weekend and found a package of the hot dogs in the fridge along with a tube of crescent rolls that had been in there awhile.  Still trying to informally do the pantry-cleanup challenge, I decided to use these for lunch.  I remembered a recipe that had been posted over at Barbara Bakes for Bacon Wrapped Cheese Hot Dogs.  They looked so good, that I decided to adapt her idea using the crescent rolls.  I think that these might be a hit with kids.

Bacon/Cheese Dogs in Blankets

1 pkg. hot dogs or wieners with 8 in the package
4 to 8 slices bacon
1 tube crescent rolls
hot dog relish, other relish, or mayonnaise
about 1/2 c. sharp Cheddar Cheese, grated

I prefer to cook my hot dogs in some boiling water for a few minutes to plump them up, but this step can be omitted.  Cook bacon slices until almost crisp but still flexible.  (I used bacon half slices, but think that next time I will use whole slices.)  Place bacon on paper towels to drain.  Drain bacon fat from skillet.
Open crescent rolls and divide into the 8 wedges.  Place wedges on baking sheet.  Spread 1-2 t. hot dog relish over each wedge.
Slit each hot dog in half lengthwise, but not all the way through.  (Next time I will briefly fry the hot dogs, slit side down, in the skillet the bacon was cooked in.)  Place a hot dog about 1/3 of the way below the wide end of a crescent wedge.  Fill the slit with about 2 t. of Cheddar cheese.  Place a bacon slice on top of the cheese.  Wrap the crescent roll over the hot dog, keeping the hot dog upright.  (See photo of uncooked hot dogs.)  Repeat with remaining ingredients.
Bake at 375 degrees 13 to 15 minutes.  Makes 8 hot dogs.  My husband dipped these in Ken's Honey Mustard Salad Dressing.

Linking to:  Full Plate Thursday
Recipe Swap Thursday
It's a Keeper Thursday
Ingredient Spotlight

Spicy Sausage Cheese Balls

Well, I said that I was a pansy when it came to spicy recipes, and then I post two in a row that are spicy.  But both are just a little spicy, not a lot.  I had a pound of sausage to use up last weekend so did a variation on the sausage/cheese/biscuit mix combination.  This makes about 75 one-inch balls so is great for a party.  They can be baked, frozen, and reheated if desired.  I like to use the sausage in a tube to make this.  It doesn’t seem to be as greasy as bulk sausage.  Jimmy Dean’s is very good, but there may be a regional brand that is good, too.  I used about 3/4 t. dried red pepper flakes, and they were plenty spicy for me.  Remove the sausage and the cheese from the fridge about 30 minutes before making.

Spicy Sausage Cheese Balls
1 lb. sausage
2 c. sharp Cheddar cheese
2 c. biscuit mix, purchased or make your own
1/3 c. finely chopped red onion
1/3 c. finely chopped red pepper
1/3 c. finely chopped celery
1/2 t. cumin
1/2-1 t. red pepper flakes
1/4 c. water, if needed

Place sausage, cheese, biscuit mix, onion, red pepper, celery, cumin and red pepper flakes in a large mixing bowl.  Mix together well with you hands.  Add the 1/4 c. water if necessary to get the mixture to hold together.  Form mixture into 1-inch balls and place on two greased jelly-roll pans or cookie sheets.  Bake at 350 degrees for 20-25 minutes until lightly browned.  Makes 75.

Cooking with the Journal-Tamale Casserole

This casserole was a favorite of my children when they were growing up so I made it often.  It makes a lot so leaves leftovers for my husband to eat on the nights that I work. It is a perfect dish to take to a potluck or other get-together dinner.  The use of the tamales makes it different than many ground beef casseroles.  I use Nalley's Tamales, a brand available here in the northwest.  The casserole is quick, easy, and can be made with pantry shelf ingredients.  If you have already browned up ground beef in your freezer, this is a snap to make.  You may, in fact, make this without the ground beef and use two cans of tamales.  It works just fine.  I have also omitted the noodles from time to time.

Tamale Casserole

Family Favorites from Country Kitchens

Farm Journal Books, 1973

1 lb. ground beef

1/2 c. chopped onion

1/2 c. chopped red or green pepper (omit if you don't like this)

1 (15 oz.) can tamales, cut into 1-inch chunks

1 (1 lb.) can red kidney beans, drained or 1 (1 1b.) can chili beans, undrained

1 (1 lb.) can cream-style corn

2 (8 oz.) or 1 (15 oz.) can tomato sauce

4 oz. wide noodles, cooked and drained

2 T. Worcestershire sauce

1 T. chili powder

 1/2-1 t. cumin (not in original recipe, but I use it)

1/2 c. shredded Cheddar cheese

Brown ground beef in skillet until meat begins to turn color.  Add onion and pepper.  Saute' until meat is well browned.  Set aside.  Open the can of tamales, rinse the sauce from the tamales, and remove the papers that they are wrapped in.  Cut tamales into 1-inch pieces.  Combine the tamales, beans, corn, tomato sauce, noodles, Worcestershire sauce, and chili powder and cumin in a large bowl.  Add ground beef and mix well.   Turn into greased 3-qt. casserole or 9x13-inch baking dish.  Top with cheese.  Bake in 375 degree oven 35 minutes or until hot and bubbly.  Makes 6-8 servings.

I am sharing this recipe at Potluck Sunday at Mommy's Kitchen.

Tomorrow:  Ingredient Spotlight-half n' half/cream