Perros Calientes (Venezuelan Hot Dogs) #EattheWorld

A popular street food in Venezuela, these hot dogs are dressed with cabbage, onions, and crunchy potato sticks, then drizzled with a savory sauce.

We are traveling to Venezuela today as we Eat the World.......

Completos #EattheWorld

These hotdogs topped with tomatoes, onion, avocado, ketchup and mustard are a popular street food in Chile.  Once you try them you will quickly understand why.

We are virtually traveling to Chile today as we Eat the World........

Corn Dogs #SundayFunday

You don't have to wait for the carnival to come into town to enjoy this iconic treat.  Hot dogs coated in cornbread and deep fried to golden perfection.

The Sunday Funday Bloggers are sharing Foods on a Stick today......

Sonoran Hot Dogs #OurFamilyTable

The Sonoran Hot Dog originated in Sonora, Mexico.  I first tried one when visiting our friends in Tucson, Arizona where they are very popular.

Hot dogs wrapped in bacon and grilled until crisp then placed onto a sweet that has been slathered with refried beans and topped with tomatoes, salsa verde, shredded cheese and spicy sauce.

The members of the From Our Dinner Table Group are sharing Hot Dog Recipes today.......

Beer Braised Hot Dogs and Sauerkraut #HotDogDay

Hot Dogs braised in Dark Beer until they are nice and plump, then cooked on the grill until browned and caramelized topped with Sauerkraut that has been lightly sweetened with brown sugar and braised in a fruity beer.....

Join us as we celebrate National #HotDogDay!!

Mummy Dogs #HalloweenFoodFun

We are all getting together today to have a little bit of Halloween Food n Fun, thanks to Carlee of Cooking with Carlee, who is hosting this event.

I got Ree Drummond's, Pioneer Woman Cooks a Year of Holidays, for Christmas a few years ago.  I love Ree and her cookbooks are just like her....down to earth, beautiful and uncomplicated.

Each recipe contains tons of photos and step by step instructions.  The  cookbook starts with recipes for New Years Day and finishes with recipes for New Years Eve.  Each holiday in between has numerous recipes that are fun, simple and delicious.

Ree helped us out when Frank wanted to make Mango Margaritas.  I shared an adaptation of her Lemon Cupcakes with Lavender Frosting during a brunchweek event. I got my inspiration for Pumpkin and Cheese Ravioli from on of Ree's recipes.  I was very pleased with how this wonderful Orange Chicken turned out.  And I was proud to serve her Eggs in a Hashbrown Nest for brunch shortly after receiving this book.

So, when faced with this challenge, I went right to my bookshelf, pulled down this book and started looking for ideas.

Ree shares 8 different recipes for Halloween in this publication: Petrifying Pumpkin Pancakes, Broccoli-Cheese Soup, Mummy Dogs, Caramel Apples, Popcorn Balls, Platter of Darkness, Cheese Ball of Death and Eyeball Cake Balls.

I  decided to go with the Mummy Dogs because I thought they would be fun to make on Toddler Tuesday when we have our Little Miss Melody.

It started out okay.  She had a lot of fun, helping me to roll out the dough to make the "rag" coverings for the hot dogs.

Then, things got very confusing for her.  I had told her we were making Mummy Dogs.  When we started wrapping the dough around the dogs she said "wait, Mummy's not here yet".  She is such a smart little thing that sometimes I forget she is only 3 years old and, of course, does not have a clue what a Mummy is other than the woman who takes care of her each and every day.

This led to disappointment that she wasn't going to see Mummy until tomorrow and me trying to explain what a Mummy was.  I finally just had to break down and admit that we were just making hot dogs for dinner tonight.  That seemed to satisfy her and into the oven they went.

My Mummys didn't turn out near as perfect as Ree's but I figure she didn't have a toddler, who had no idea what a Mummy was, helping her.  We put on a couple of mustard eyes.  "Why, Grammy?"  "Why are we putting eyes on hot dogs"?  "Just so I can take a picture honey, put on the eyes and then we can eat".

Oh well, if nothing else, I will have a cute story to share with her when she is old enough to know what  a Mummy is and then perhaps we will try this little experiment again.

I will be sharing this review of Ree's Cookbook over at Foodies Read. Stop by and see what the others are reading and creating this month.

Ree's recipe uses 1/2 batch of basic dough and makes 16 Mummy Dogs.  I pulled two frozen dinner rolls and let them thaw to make 5 Mummy Dogs for Melody, Grampy and me.  You can use my dinner roll recipe, your own favorite recipe or you can buy frozen rolls or refrigerated biscuit dough at the grocers.

Mummy Dogs

inspired by The Pioneer Woman Cooks a Year of Holidays

Dough for two dinner rolls or biscuits

5 hot dogs

1 egg

Mustard for eyes

Roll out the dinner roll dough until very thin.  Cut into thin strips with a sharp knife or pizza cutter. Hold a hot dog in one hand while you wrap a strip of dough around it, leaving a space for the eyes. Wrap a second strip around, crisscrossing the first strip to nearly cover the hot dog.  

Beat the egg in a small bowl with a Tablespoon of water. Brush the egg wash over the top of each hot dog.  Bake in a preheated 375* oven for about 20 minutes, until the dough is cooked a golden brown. Add a couple of dots of mustard for the eyes and serve.  Print Recipe

More Halloween Food n Fun

• Caramel Apple Cereal Bars by Palatable Pastime
• Creepy Eyeball Martini by Culinary Adventures with Camilla
• Halloween Party Mix by Hezzi-D’s Books and Cooks
• Haunted Halloween Mini Cake by Making the Most of Naptime
• Mummy Cupcakes by Family Around The Table
• Mummy Dogs by A Day in the Life on the Farm
• Spider Web Cupcakes by Making Miracles
• Spooky Chocolate Bark Brownies by Amy’s Cooking Adventures

Copy-Cat Detroit Coney Dogs for #SundaySupper

This month's Sunday Supper theme of Creative Hot Dog Recipes is co-hosted by Stacy of Food Lust People Love and MaryEllen of Recipes, Food and Cooking.

July is National Hot Dog month so Stacy and MaryEllen asked us to share our fun options for serving this kid friendly food.  According to the National Hot Dog and Sausage Council, consumers spend nearly 2 billion dollars a year on hot dogs in US supermarkets.  That is a lot of hot dogs!!!

I can understand it though.....I love the crunch of a natural casing frank when I bite into it.  I love the way they split open on the grill when being cooked.  I love that when dinner sneaks up on you and you haven't made a meal plan you can open the fridge, grab the dogs and dinner is on the table in moments.

Natural casing franks are very popular here in Michigan.  In fact, Serious Eats, did a taste test of all the natural casing franks available here.  Frank is a hot dog snob and when eating hot dogs at home will only accept Kowalski brand.  I am happy to say that this is the brand that won for best traditional dog in that Serious Eats taste test.

Serious eats also mentions that Detroit is home to the famous Coney Dog, made with a beanless chili sauce.  We love our coney dogs here in Michigan.  So much, in fact, that we have numerous Coney Island Restaurants, sometimes with two or three on the same street corner.

One of my favorite chains is National Coney Island.  There are 20 locations in southeast Michigan where I reside.  Their first store opened up in 1964 at a Mall near the home in which I grew up.  I spent a lot of time in that mall during my tweens and teens and ate a fair share of coney dogs while there.

My brother and his wife live in California but come home to Michigan every year for a month long visit.  We host a large pot-luck party each year so that everyone in the family gets an opportunity to see them while they are home.  This year I decided to make up a roaster full of sloppy joes and serve those along with Coney Dogs as the main courses with everyone else supplying the side dishes.

I had fully intended on keeping my life simple and buying a block of frozen National Island Chili Sauce for the Coneys.  So the morning of the party, I went to the store and they were out of the sauce. We live in the middle of nowhere (or in BFE as affectionately referred to by my children) so while we are lucky enough to have a decent grocery store 5 minutes away there is not another for half an hour.

I decided to do a google search, rather than waste time running around from store to store, and was ecstatic to find this recipe at a blog called Great Lakes, Better Food.  Unfortunately, this blog no longer appears to be up and running with the last post being in 2013.  Fortunately, it was once up and running because this chili sauce is perfect!!!  It tastes amazingly the same as that from National that I love so much.

I adapted this recipe by deleting the beef hearts (as I didn't have any) and replacing it with an equal portion of additional ground chuck.  It came together in minutes and had plenty of time for the flavors to meld while in the crockpot waiting for company to arrive.

There are rules to having a Detroit Coney Dog. 

• Your hot dogs must have skins
• Your hot dog must be grilled or steamed
• The only toppings are coney sauce, yellow mustard and finely diced onions

My guests were as amazed as I that this was a copy-cat and not the actual chili from National's.  It was that good.

This is definitely going on my rotation for when we get a hankering for hot dogs along with my Cheesie Wienies, Chili Dog Nachos and Pretzel Dogs.  You will find many other Creative Hot Dog recipes following mine for Coney Dogs.

Copy-Cat Detroit Coney Dogs
adapted from Great Lakes, Better Food


3 lbs. ground chuck
6 T. butter
6 T. flour
1 (15 oz) can diced tomatoes
24 oz. beef stock
2 T. paprika
3 T. chili powder
3 T. yellow mustard
1 T. turmeric
1 T. cumin
1 T. garlic powder
1 T. onion powder
1 T. kosher salt

Brown ground meat in a dutch oven over med high heat until browned and all fat is released.  Drain and set aside.  In the same dutch oven, melt the butter over med high heat.  Stir in the flour until brown and nutty smelling.  Whisk in the beef stock, cook and stir until smooth, thickened and bubbly. Add the tomatoes and all their juices, paprika, chili powder, mustard, turmeric, cumin, garlic powder, onion powder and salt.  Stir in the reserved beef and bring to a gentle boil.  Reduce heat to a simmer and cook, uncovered until thickened.

The chili is now ready to be used for topping grilled or steamed natural casing franks or can be refrigerated and reheated on the stove or in the crockpot when ready to serve. Print Recipe

More Creative Hot Dog Recipes

Cheesy Dogs

• Cheesy Pretzel Dogs by A Mind “Full” Mom
• Jalapeno Popper Hot Dogs by Life Tastes Good

Meaty Dogs

• Bacon Wrapped Hot Dogs with Fruit Salsa by That Skinny Chick Can Bake
• Honey BBQ Hot Dogs by Home Sweet Homestead
• Hot Dog & Hamburger Cowboy Beans by Soulfully Made

Regional Dogs

• All American Hot Dog by The Freshman Cook
• Banh Mi Hot Dog by Cricket’s Confections
• Buffalo Hot Dogs by The Crumby Kitchen
• Copy Cat Detroit Coney Dogs by A Day in the Life on the Farm
• Matcha Ochazuke Hot Dog Rice by NinjaBaker.com
• Memphis Hot Dog by Bottom Left of the Mitten
• Philly Mushroom Swiss Dog (Low Carb) by My Life Cookbook
• Sauerkraut Stuffed Dogs by Gourmet Everyday
• South of the Border Hot Dogs by My Blissful Mess

Tex Mex Dogs

• Chili Cheese Dog Baked Potatoes by Food Lust People Love
• Burrito Dogs by Our Good Life
• Hot Dog with Chili Sauce by Recipes Food and Cooking
• Taco Hot Dog is Nacho Regular Dog by Sunday Supper Movement
• Hot Dog Breakfast Tacos by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Corndog Bites #MuffinMonday

Happy Memorial Day.....That never sounds right to me.  We are remembering all of those who died fighting for our Country and our freedom....somehow happy doesn't seem to fit.

But it is Memorial Day and for many people this marks the beginning of Summer.  The grills come out, the pools get opened, the picnics get packed and the carnivals start arriving in town.

I passed a carnival that was setting up and started thinking about how excited I would be as a kid when the carnival came to town.  Rides and games and food...lots and lots of junk food....elephant ears, cotton candy, ice cream, lemonade and corndogs.

Today is Muffin Monday and it was with these thoughts running around in my head that I chose to create some little corn dog bites.  After all, what is a corn dog but a hot dog surrounded by a huge corn muffin?

I just made a basic corn muffin recipe, added some diced hot dogs, and baked them in a mini muffin pan.  The next time I make these, and there will be a next time, I will add a slice of hot dog to each muffin instead of dicing the hot dog and adding it to the batter.  This will make for more hot dog taste and more even distribution.

I took these little appetizers with us when to a Memorial Day BBQ and they were a big hit.  They are one of those bites that you can't help but grab each time you walk by.

Corndog Bites

makes 42 mini muffins

1 c. cornmeal

1 c. flour

3 t. baking powder

2 T. sugar

pinch of salt

1 c. buttermilk

1/4 c. canola oil

1 egg

1 hot dog, cut into small dice

Combine the cornmeal, flour, baking powder, sugar and salt in a large bowl.  Combine buttermilk, oil and egg in a 2 cup measuring cup.  Make a well in the dry ingredients and pour in the milk mixture. Stir just until combined.  Fold in the hot dog.  Using a small cookie scoop place the batter into mini muffin pans that have been liberally treated with cooking spray.  Bake in a preheated 450* oven for 10 minutes, until puffed and golden brown.  Print Recipe

More Marvelous Muffins

• Cheesy Zucchini and Basil Muffins from Karen's Kitchen Stories
• Coconut Raisin Muffins from Passion Kneaded
• Corn Dog Bites from A Day in the Life on the Farm
• Crawfish Pie Muffins from Food Lust People Love
• Garlic Scape & Ricotta Muffins from Farm Fresh Feasts
• Strawberry Cantaloupe Muffins from Palatable Pastime

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.