Foiled Hot Dogs Recipes

Steps:

• Spread each Hot dog bun with 1 t. mayonnaise. Place one piece of American cheese in each bun and then place one hot dog on top of cheese. Spread 2 t. pickle relish on top of each hot dog. Wrap each hot dog combo in foil, crimping the ends and edges.
• Oven: Bake for 30 minutes in a 350 degree F. oven.
• BBQ: Bake for 20 minutes over low heat turn every 10 minutes.
• Campfire: place over low coals, turning frequently for 20 minutes.

Steps:

• Slit hotdogs lengthwise and open to a "V".
• Insert about half a cheese slice and about 4 jalapeno slices into the slit of each hot dog.
• Tie hot dogs crosswise in 2 or 3 places with butcher's string to hold in the filling.
• Set up grill for direct grilling on hot coals.
• When coals are ready, place hot dogs on the grill, parallel to bars on the grate. Cook until browned on bottom, then roll the dogs slightly to brown both sides of the filled "V".
• Cook for 8 to 10 minutes.
• Transfer to a serving plate. Snip and remove strings before serving.
• Toast buns on grill for extra eye-appeal.

Steps:

• 1. Tear sheets of aluminum foil and set aside. Chop onion. Slice cheese (I use the brick style Velveta cheese). Pre-heat oven to 350°
• 2. Place each hot dog inside a bun, squeeze mustard and ketchup along the sides of each hot dog. Take each slice of cheese and cut it in half, then place it on top of each hot dog. Top each hot dog with chopped onion (I do it this way because it helps keep the cheese from sticking to the foil).
• 3. Place each hot dog on a sheet of foil, fold foil around hot dog, and place on a baking sheet (I use a pizza pan). Bake for 30 minutes, remove from oven and allow to cool for about 10 minutes before serving.

Steps:

• Heat oven to 400ºF.
• Combine coleslaw blend and onions in medium bowl.
• Mix sugar, vinegar and relish until blended. Add to coleslaw mixture; mix lightly. Spoon onto centers of 4 large sheets heavy-duty foil sprayed with cooking spray.
• Cut each frank lengthwise in half; place over slaw mixture. Fold foil to make 4 packets; place on baking sheet.
• Bake 10 min. or until coleslaw blend is crisp-tender. Cut slits in foil to release steam before carefully opening packets.
• Fill buns with franks and slaw mixture just before serving.

Steps:

• Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape.