Bacon Wrapped Cheese Dogs

Khloe Rose, 2nd Grade Cook is back with her latest recipe: Bacon Wrapped Cheese Dogs. It’s an easy and simple recipe sure to please kids of all ages!

Bacon Wrapped Cheese Dogs

 

16 oz package cheese hot dogs (10 hot dogs)

10 slices bacon

10 hot dog rolls

 

Remove hot dogs from the package.

Lay a slice of bacon on a flat surface.  Place one end of the hot dog at a 90° angle on the end of the bacon slice.

Roll hot dog and bacon together, turning hot dog slightly as you go so that the slice of bacon covers the entire length of the hot dog.  Secure bacon on both ends with toothpicks, ensuring the bacon covers the ends of the hot dog.

Arrange hot dogs on in a single layer in the air fryer and cook at 400℉ for 12-15 minutes, flipping once, or until bacon is cooked to desired crispness.  Cooking may take longer depending on the thickness of the bacon and the size of the hot dog.  Check frequently to avoid overcooking.

Place one hot dog in each bun and serve immediately.

 

10 servings, 300 calories per serving

Hack:  If using regular hot dogs, slice each hot dog in half the long way.  Place 2 half slices of cheese on one side, place the other side on top of the cheese and wrap with bacon.

Hack:  Leftover hot dogs can be stored in the refrigerator in a tightly sealed container for up to 5 days.  They can be tightly wrapped and frozen for up to 4 months.

Hack:  Hot dog rolls can be tightly wrapped and frozen for up to 3 months.

Hack:  To get the Pampered Chef Air Fryer, click here!

Hack:  To see more videos from Khloe Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

 

Homemade Pigs In A Blanket

Lily-Rose: Kindergarten Cook is at it again! This time she and her cousin create homemade pigs in a blanket that will be a hit with the whole family.

Homemade Pigs In A Blanket

 

1 lb mild pork sausage

1 cup flour

1 cup cornmeal

1 tbsp baking powder

½ cup sugar

½ tsp salt

2 eggs

1 cup milk

¼ cup honey

¼ cup butter, melted

 

Preheat oven to 350℉.

Heat a skillet over medium heat.  Add sausage and cook, breaking up pieces, until fully cooked, 10-14 minutes.  Drain off grease and allow to cool completely.

Mix together flour, cornmeal, baking powder, sugar and salt.

In a separate bowl, whisk together eggs, milk, honey and butter.  Add to flour mixture and mix until blended.

Stir in sausage.

Place 3 (12 ct.) silicone pig molds sheets on cookie sheets and coat with cooking spray.  Fill each mold with cornbread mixture.

Bake for about 15 minutes or until a toothpick inserted in the center of one comes out clean.  Allow pigs to cool completely before removing them from the mold.

Serve warm with honey mustard or ranch dipping sauce, if desired.

 

Yield:  36 pigs, 100 calories per pig

Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.

Hack:  Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!