Hound Dog Bites Recipes

Steps:

• 1. Prepare Jane Louise's Peanut Butter Fluff acording to her directions on her recipe. https://www.justapinch.com/recipe/lovinspoonful/church-peanut-butter-spread/spread?k=CHURCH%27S+Peanut+butter+spread&p=1&o=r. If you have it refrigerated already, take as much out as needed & place in microwave bowl & gently warm just enough for spreading easily. About 25 to 30 seconds.
• 2. Lay out one of the flour tortillas & spread a thin layer on shell, but not too thin, leaving about 1/4" all the way around shell free from spread. It will ooze out otherwise.
• 3. Sprinkle enough whole, Sugar Frosted Flakes on top of the Peanut Butter Fluff to cover but don't over do it.
• 4. Peel banana & lay a whole banana toward one long side of prepared tortilla. Will probably take 1 1/2 bananas for each tortilla. I only used one for this when trying, as I didn't know how it would turn out & didn't want to waste another banana if it didn't turn out.
• 5. Tightly roll around the banana.
• 6. Using a sharp serrated knife, slice into about 1/2" slices & place on waxed paper, laying flat.
• 7. In a small, deep microwave bowl, melt the chocolate & paraffin together, Start with 1 minute & stir & then keep heating & stirring every 30 seconds until it is all melted.
• 8. Using your hand, pick up the rolls, one at a time & dip the first 2/3 of roll into chocolate mixture & place on waxed paper, chocolate side down. Repeat until all are coated on the first side. Place the waxed paper on a small tray & place in fridge for 5 minutes to set up. Refer to picture.
• 9. Make sure your chocolate is still warm. Set aside. In another small deep bowl, coarsly crush enough Sugar Frosted Flakes for dipping the tops of rolls in.
• 10. Take rolls out of fridge &, one at a time, dip the other 1/3 in the chocolate & then immediately in the crushed flakes. Place back on waxed paper, flake side up. Repeat until all are coated. Place in fridge until ready to serve.
• 11. Enjoy!!

Steps:

• Combine ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot.
• Cover and cook on HIGH for 1 hour, stirring occasionally.
• Add hot dogs; stir to coat with sauce.
• Cover and cook on LOW for 1 1/2 hours, or until hot.
• Serve hot, with toothpicks, from crockpot.