Tex-Mex Chili Dogs: Cut 5 crosswise slits into each of 4 hot dogs. Cook

according to pkg directions. Meanwhile in microwave safe bowl microwave

1/2 cup prepared chili on high 1 min or until hot. Place hot dogs in

taco shells. Top with chili, sour cream and sliced scallions. If desired

serve with corn, tomato and avocado salad. Makes 4 hot dogs


Italian Pepper Dogs: In large non stick skillet heat 1 Tbs oil over

medium heat. Add 1 pkg (1 pd) frozen pepper stir fry mix (thawed) 1/4

tsp salt and 1/8 tsp pepper. Cook and stir often until tender 7 to 8

mins, Remove from skillet. Slit 4 hot dogs lengthwise without cutting

through. Open and place cut side down in same skillet. Cook until

browned turning once 3 mins per side. Divide hot dogs among 4 small

toasted hoagie rolls. Top with peppers. If desired serve with potato



Cheesy Pigs in a Blanket: Preheat oven to 400. Coat baking sheet with

cooking spray. Slit 8 hot dogs lengthwise within 1/2 inch or each end

without cutting through. Place 1 Tbs shredded cheddar cheddar cheese in

each slit. Divide 1 tube (8oz) refrigerated garlic breadstick dough

along perforations into 8 pieces. Stretch each piece into 24 inch long

strip. Cut in half crosswise. Crisscross 2 dough strips around each hot

dog. Sprinkle with 1/2 tsp dried Italian seasoning,Bake on baking sheet

8 mins or until golden.If desired serve with honey mustard and a tossed



BLT Franks: Wrap 1 slice bacon around each of 4 hot dogs. In a large

nonstick skillet cook hot dogs over medium high heat turn often until

crisp 10 to 12 mins.Drain on paper towels. Spread on each of 4 toasted

hot dog buns with 1 Tbs mayo. Fill with lettuce and tomato sliced and 1

hot dog. If desired serve with cole slaw.

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