Chili Dog Casserole

     Seems like I've made it a tradition to kick off the summer season with corn on the cob and hot dog recipes.  This is another easy dish from the Simply Potatoes web site, it's ideal for camping and mostly an open the package and layer in your dutch oven kind of dinner.  I baked this in my 10 deep dutch oven but it would probably be better made in your 12 inch oven as the recipe calls for a 9 by 13 inch pan.  I would not advise making this in your 10 inch regular oven, there is not enough room for the biscuits to rise. 
     The casserole baked for a total of 40 minutes with 10 coals in a ring around the base of the oven and 22 on the lid.  After 20 minutes, or when the chili was bubbling, I topped it with the biscuits.  Any time you add canned biscuits to a casserole, you need to make the sure the bottom ingredients are hot and bubbling, otherwise the biscuits will become soggy.  The biscuits baked for another 15 minutes before I topped them with the cheese.  I used a 12 ounce package of Pillsbury Grands Jr. biscuits but if you are using your larger oven you might want to add more biscuits to completely cover the casserole.  This is really good, in a stick to your ribs, once in a blue moon, forget the calories kind of way.
     Have a fun, safe and adventurous Memorial Day weekend and don't forget to raise a glass to all the veterans who have so proudly and valiantly served our country.
  
Chili Dog Casserole
1 package Simply Potatoes Homestyle Slices
2 15 oz cans chili, with or without beans
1 16 oz package hot dogs, cut into 1 inch pieces
1-2 packages refrigerated large flaky layer biscuits, depending on the size of your oven
2 cups (8 oz) shredded Cheddar Cheese

     Lightly oil or spray 10 inch deep OR 12 inch dutch oven.
     Spread potatoes in thin layer in bottom of oven.
     Top potatoes evenly with one can of chili.
     Spread hot dog pieces evenly in single layer over chili.
     Top hot dog layer with second can of chili.
     Bake at 375 degrees for 20-25 minutes, or until chili is bubbling.
     Top with biscuits.
     Bake for 15 minutes more or until biscuits are golden brown.
     Sprinkle with cheese, cover and cook until cheese has melted.
     Makes 6-8 servings.

Layer potatoes, chili and hot dogs in well-oiled dutch oven

Bake at 375 degrees for 20-25 minutes then top with biscuits

Continue baking for 15 minutes or until biscuits are golden

Top with cheese and bake until melted

How to handle a hungry camper

Chili Dog Pizza

     For those of you with cast iron stomachs, here's a super simple, kid friendly recipe to place in your camping file.  Form a dough with Bisquick and water, pat the dough into your oven, top with the chili dog fixins and in 25 minutes you've got a tasty and filling dutch oven pizza.  The 'pizza' cooked in my 10 inch oven for 25 minutes with 10 coals in a ring around the bottom, 16 briquettes around the edge of the lid and 6 coals spaced evenly in the center.  Let it cool for 10 minutes before slicing and polish it off with all your favorite hot dog toppings.  One quick reminder, be sure to use only 7 oz. of canned chili, I couldn't find the smaller cans but used one half of a 15 oz. can instead.

Chili Dog Pizza
2 cups Bisquick
1/2 cup cold water
1 7 1/2 oz can chili
4-5 hot dogs, sliced thinly
1 1/2 cups shredded Cheddar cheese

     Lightly oil or spray 10 inch dutch oven.
     In medium bowl, mix together Bisquick and water.
     Stir or knead with hands until a soft ball forms.
     Roll or pat dough into an 8 inch circle.
     Transfer dough to prepared dutch oven.
     Pat dough until bottom of oven is covered, pressing edges to form a crust.
     Spread chili over crust, sprinkle with cheese and top with hot dog slices.
     Bake at 425 degrees for 25-30 minutes or until cheese is bubbling and crust has browned.
     Makes 4-6 servings.


Pat Bisquick dough in bottom and up sides
of 10 inch dutch oven

Layer dough with chili, cheese and hot dogs

Bake for 20-25 minutes at 425 degrees

Garnish with your favorite hot dog toppings

Baked Hot Dogs

     Forget the grill this weekend, for your Memorial Day cook out why not try these Baked Hot Dogs in your dutch oven?  I was so intrigued by this recipe when I saw it, one of my favorite ways to eat a hot dog is with a soft, steamed roll.  By baking the hot dogs with all the toppings together, everything is wonderfully heated through and piping hot at the same time.  I thought maybe the rolls would burn in spots but they were perfectly baked, warm inside and a little crispy on the outside.
      I just squeezed 7 hot dogs in my 12 inch oven, you'll need a larger dutch oven for the full recipe.  They baked with 12 coals in a ring around the bottom and 24 spaced evenly on the lid for exactly 40 minutes.  Be sure to spread the buns with a little mayo, it prevents the rolls from becoming soggy. 
     You can certainly make these with veggie dogs or even cut them in half and serve them as an appetizer.  Scale the recipe back for your 8 or 10 inch oven but whatever you do, pack the forks because these are a little too cheesy and good to eat with your fingers. 
     I hope you have a safe and enjoyable holiday and don't forget to take a moment to honor and remember our brave and dedicated veterans who have gone before us.

Baked Hot Dogs
8 hot dogs
8 hot dog buns
1 14 1/ oz can chili with beans
1/2 cup onion, chopped
1-2 cups shredded Cheddar cheese
Mayonnaise
Mustard
Sweet Relish

     Lightly oil or spray dutch oven.
     Spread the inside of each hot dog bun with mayonnaise, mustard and sweet relish.
     Fill with hot dogs and place side by side in prepared oven.
     Top each hot dog with chili, cheese and onion.
     Bake at 350 degrees for 40-45 minutes or until heated through.
     Remove carefully from oven with large spoon or spatula.

Place hot dogs side by side in well oiled dutch oven

Bake for 40-45 minutes at 350 degrees

Holy cow these are good

    

Cowboy Cornbread

      Adapted from a National Hot Dog and Sausage Council's recipe, this Cowboy Cornbread tastes like a cheesy, Southwestern corn dog.  Just the right amount to make in your 8 inch dutch oven, double the ingredients if you want to make it in your 10 or 12 inch oven.  Mine baked for 25 minutes with 8 coals around the base of my 8 inch oven and 13 briquettes on the lid.  A kid friendly recipe for sure and with some baked beans and coleslaw on the side you've got the fixings of a gourmet campfire feast.

Cowboy Cornbread
4 hot dogs, coarsely chopped or sliced
1 8 oz. can corn, drained
1 8.5 oz. package Jiffy Corn Muffin Mix
1 egg, lightly beaten
1/3 cup milk
4 oz. (2/3 cup) shredded Monterey Jack Cheese with jalapeno peppers, divided

     Lightly oil or spray 8 inch dutch oven.
     Combine corn muffin mix with milk, egg, hot dogs, corn and 1/3 cup of cheese; mix until just combined.
     Pour into prepared dutch oven.
     Bake at 400 degrees for 20 minutes.
     Sprinkle remaining cheese on top of cornbread.
     Bake for 5-10 minutes more or until cheese has melted and cornbread is lightly brown around the edges.
     Serve warm, makes 4 servings.

Combine all ingredients and pour into well oiled 8 inch oven

Bake at 400 degrees for 20 minutes then top with remaining cheese

Bake 5-10 minutes longer or until brown around edges

Like eating a cheesy corn dog with a kick

Danger Dogs

     The idea of wrapping a slice of bacon around a hot dog has been around for a long time but the newly titled, 'Danger Dogs' have become the unofficial official hot dog and street food of Los Angeles.  They have their roots in Tijuana where they were originally wrapped in bacon and deep fried.  Undoubtedly, consuming these somewhat questionable hot dogs from street vendors did pose a certain element of danger.  Since I first read about the rage on the West Coast I have been dying to try them in my dutch oven.  What better camping food and let's face it, everything tastes better when it is wrapped in bacon.  I cooked them in my 12 inch dutch oven over a generous amount of blazing hot coals, don't let the briquettes sit too long after you light them, you need them really hot to crisp the bacon.  I did put a dozen or so coals on the lid and kept my dutch oven covered while the dogs were browning, you don't really have to but I think it helps the food cook faster.  The traditional toppings are sauteed peppers, onions, charred jalapeno peppers, mustard, ketchup and mayonnaise.  Some aficionados also add chili sauce, salsa, sliced pickled jalapenos and even guacamole.  Just be sure to use a good quality all beef hot dog with enough girth to stand up to the high heat and longer cooking time.  These dogs are literally the bomb, I wish I could eat one every day.

Danger Dogs
2-4 all beef hot dogs
Slice of regular cut bacon for each hot dog
1-2 large onions, peeled and sliced
1-2 red bell peppers, seeded and sliced
1 whole jalapeno pepper for each hot dog
2 Tblsp vegetable OR olive oil
Hot dog rolls
Mustard, mayonnaise and ketchup for garnish

     Completely wrap each hot dog in a slice of bacon.
     Pour olive or vegetable oil in 12 inch or larger dutch oven.
     Place sliced peppers, jalapenos and onions on one side of the oven, the wrapped hot dogs on the other.
     Place dutch oven over a full spread of freshly ignited coals.
     Cover with 10-12 coals on the lid and cook, stirring vegetables and turning hot dogs every 5-10 minutes.
     Cook until vegetables are softened and bacon is crisp on all sides.
     Place hot dogs in rolls and cover with onions and peppers.
     Serve with ketchup, mayonnaise, mustard and a blackened jalapeno pepper on top.

Wrap the hot dogs snugly in bacon

Saute over high heat, stirring and rotating hot dogs every 5-10 minutes

Cook until bacon is completely crisp and cooked on all sides

Hot dog Nirvana

Hot Dog Bundles

      For those of you who are having cookouts and family gatherings this weekend this recipe for Hot Dog Bundles from Mr. Food is a really good and easy way to serve franks and beans to a crowd.  They're more along the lines of a hot dog sloppy joe, although the beans would be delicious on their own, it's kind of fun to serve them together on a bun.  Sprinkle them with cheese and you've got a stick to your ribs filling meal.  I made this in my 10 inch oven with 10 coals in a ring around the bottom and 18 on the lid.  Bring them to a simmer and let them bubble away for 30 minutes.  Let the beans sit a while once you take them off the coals so they can soak up all the sweet and tangy juices.  Add more hot dogs if you want to boost the meat to bean ratio, nothing too fancy but a tasty way to kick your standard franks and beans up a notch.

Hot Dog Bundles
1 pound hot dogs, cut into 1-inch slices
2 (16-ounce) cans vegetarian baked beans
1 small onion, minced
1/2 cup packed light brown sugar
1/2 cup chili sauce
1 Tblsp cider vinegar
1 tsp prepared yellow mustard
6 hot dog rolls, split

     Lightly oil or spray your dutch oven.
     Combine all ingredients in dutch oven; stir well.
     Bake at 350 degrees for 30 minutes or until hot and bubbly.
     Spoon into hot dog buns and serve.

Stir everything together in your dutch oven

Bake for 30 minutes at 350 degrees

Let sit for 15 minutes before serving so the beans can absorb the juices

Serve on a hot dog bun and top with cheese