Chili Cheese Dog Dip

Howdy Strangers!

For all 4 of you who may still follow me- I took a long hiatus, but I am back.

Hopefully consistently!

I can't even tell you where the last couple of years disappeared to.

New position at work...

Pandemic...

I don't even know.

I miss blogging, I miss adding to my recipe pile.

Things have been so wonky, I haven't even been cooking much. Hubby has taken over that duty for the most part, which is wonderful- but strange all wrapped up in one tasty package. (reminder to self: thank MIL for teaching hubby and his brother hw to clean, cook, and do laundry!)

Every now and again I find myself back in the kitchen, but it has been to make family faves. Not a lot of creativity happening.

Add along no parties, pot lucks, or any type of get togethers- so not many opportunities to try out new recipes on a crowd.

I hope you and yours have weathered this storm well, and I hope to keep in touch much more frequently!

In the meantime, here is a comfort food dip to warm your soul.

Ingredients:

4 Hot Dogs

15 oz Chili

8 oz Cheddar Cheese (shredded, divided)

4 oz Cream Cheese (soft)

Directions:

1. Preheat oven to 350
2. Dice hot dogs
3. Combine hot dogs, chili, 4 oz cheddar cheese, and cream cheese
4. Place dip into 9x9 dish
5. Sprinkle remaining cheese on top
6. Bake 25 to 30 minutes until melted and bubbling

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Adapted From: White Lights on Wednesday

Come Party with Me HERE!

Bandito Chili Dogs

While surfing food.com I came across this recipe. With a name like Bandito Chili Dogs I just KNEW it had to be made.

I threw everything in the crock pot the night before. Hubby dearest happened to be coming home from work on lunch, so I had him get the crock out of the fridge and turn it on for me.
Otherwise it's more of a weekend food...or game day food!

Hubby and the girl both managed to finish 2 each. They were so rich, I only managed one.
I also didn't bother chopping up the corn chips. I liked the way they looked sitting on top, whole, it was like we had rogue chips on our Bandito dogs!
(I know, I am silly...but that is ok)

Ingredients:
1 (1 lb) package hot dogs
2 (15 oz) cans chili without beans
1 (10 ¾ oz) can cheddar cheese soup
1 (4oz) can chopped green chilies, drained
Hot dog buns
1 medium onion, chopped
1-2 cups corn chips (coarsely chopped)
1 Cup shredded cheddar cheese

Directions:
1. Place hot dogs in slow cooker
2. In bowl, combine chili, soup, and chilies. Pour over hot dogs.
3. Cook on low for 4-5 hours
4. Serve hot dogs in buns.
5. Top with chili mixture, onion, corn chips, and cheese

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Ingredients

With our "wild and crazy" chips hanging out on top

Bacon and Brown Sugar Little Smokies

These are a heart attack waiting to happen, which is why we love them so much!
They are sweet, salty, crunchy and delicious!

I don't make these often, but when I do, I need to double/triple the recipe

Original recipe is found here

Ingredients:
1 package (16 oz) little smokies
1 package Bacon
2 Cups brown sugar
1 Stick butter

Directions:
1. Cut the bacon into thirds
2. Wrap each little link with a bacon piece, holding in place with a toothpick
3. Melt butter, add one cup brown sugar
4. Place smokies in baking pan
5. Pour butter/sugar mixture over links
6. Top with remaining cup of brown sugar
7. Bake at 400 for 15-20 minutes, or until bacon is cooked.

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Can you believe I forgot to put the butter in this picture? Whoops!

Melting the butter and the brown sugar

All wrapped and waiting for my butter/sugar bath

All warm, bubbly, and DELICIOUS. 

Brought them to a party, they were gone in no time flat!

Hot Dog Soup

I know, I know, not the most flattering name ever, but it is what it is!

This soup has been made by all of my Aunties. If someone wants to chime in and let me know where it actually started, I will give credit where it is due.

Don't let the idea of it get to you. My husband fought me on this for YEARS. One day he actually tasted it...and now he asks for it specifically!
Such a comfort food! A big bowl of this on a cold New England night!

Ingredients

Bite sized potato

Potato, carrots, and onion cooking separate

Mix ingredients and season

Ingredients:
1 family size can Cream of Mushroom soup


3 potato diced

3 onions, sliced

couple of handfulls of baby carrots, cut up

3-5 hotdogs, sliced into rounds



Directions: Boil the potato, onion, and carrot until just about done.

Make soup as directed on can (with milk)

Add all ingredients

Season to taste (seasoned salt and pepper work well)
(I get my seasoned salt here, I feel it has the best flavor)

Click here to print

This recipe was shared at: Gooseberry Patch