Hot Cheese Pups Recipes

Steps:

• Soften yeast in water. Combine in mixing bowl milk, butter, sugar, and salt. Cool to lukewarm. Blend in egg and yeast. Gradually add flour to form a stiff dough; beat well after each addition. Cover. Let rise in a warm place until light, about 1 hour.
• Combine cheese and onion. Roll out dough, 1/2 at a time, on floured surface to 14x8 rectangle. Cut into 7x2 inch pieces. Place about 3 rounded tablespoons cheese down center of each. Bring edges to center; seal. Seal ends. Place seam-side down, on cookie sheets. Repeat with remaining dough. Let rise in warm place, 30 minutes.
• Fry in heavily-buttered skillet on medium heat, about 2 minutes on each side. Turn carefully to brown all sides. Add butter as needed. Serve hot.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
• Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
• Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
• Place each cooked hot dog onto a bun and top with 2 pickle slices.

Steps:

• 1. Skillet 325 degrees
• 2. Soften yeast in warm water. Combine milk, butter, sugar, salt, and egg in mixing bowl. Cool to lukewarm. Add 1 cup flour; beat well. Stir in yeast. Add remainder of flour, stirring to form a stiff dough. Cover; let rise in warm place until light and doubled, about an hour. Roll out dough, half at a time, on floured surface to a 14x8 inch rectangle. Cut into 8 7x2 inch pieces. Cut your cheese into sticks about 6 inches long and 1/2 inch thick. Place one in center of each piece of dough. Sprinkle each with onion powder or 1/2 teaspoon finely chopped onion. Bring edges to center; pinch to seal. Seal ends. Place seam-side down on tray. Cover; let rise in warm place, about 30 minutes. Fry in heavily buttered skillet on medium heat (325-350) about 2 minutes on each side. Turn carefully to brown all sides. Add more butter as necessary. Serve hot.
• 3. Tips: For variety, add crumpled crisp bacon with cheese. Or, fill with frankfurters instead or with the cheese. To reheat, place on ungreased cookie sheet. Place uncovered in 350 oven for 15 minutes. *If using self rising flour omit the salt.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the chipolatas, peppers, onion and garlic in a large roasting tin and roast for 25-30 mins or until the sausages are cooked through and the vegetables are starting to caramelise. Gently shake the tin a few times during cooking to help everything to roast evenly.
• When the sausages are almost cooked, warm the cheese sauce following pack instructions and put the rolls in the oven for 4-5 mins to warm through.
• Take the sausages and vegetables out of the oven. Lightly crush the garlic cloves with the back of a spoon to release the cooked garlic, discard the skin and give everything a stir. Season and cut a slit in the rolls, then pile in the sausages, veg and garlic. Spoon in the cheese sauce and serve immediately.

Steps:

• Half the hotdogs so that the two halves remain attached to each other along the whole length of the hotdog.
• Cut the cheese into sticks or cubes and fill the hotdogs with it.
• Put in the oven and heat (medium to high heat) until cheese melts and take out before the hotdogs start getting brown.