Cheesy Barbecue Slaw Dogs Food

BBQ SLAW DOGS

Steps:

• In a medium bowl, whisk together mayo, sour cream, mustard, vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon pepper
• Add the coleslaw mix and toss to coat
• Chill in the fridge for a few hours or overnight
• To "spiralize" a hot dog, place a skewer through it from end to end
• Place the dog onto a cutting board and hold your knife at a slight angle at the tip of the dog
• Start to roll the dog away from you as you continue to cut down the dog; your knife will naturally move down the dog as it rolls away
• Cut all the way to the other end and remove the skewer
• Repeat with remaining dogs
• Heat a grill to a medium-high heat
• Cook the dogs, brushing them with the BBQ sauce
• Place the buns onto the grill to warm them a bit
• Place the "spiralized" BBQ dogs into the warm buns and top with some of the slaw, a few pickles and some crushed potato chips

CHEESY BACON HOT DOGS

Steps:

• Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up.
• Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.

CHEESY BARBECUE SLAW DOGS

Steps:

• Peel the cucumber. Slice in half and use a spoon to scoop out the seeds. Discard seeds and peel. Mince the cucumber.
• Wash and grate the zucchini and carrots, peels on. Holding the vegetables vertically, instead of horizontally will allow you to get longer shreds.
• Mince the onion, celery and bell pepper. I used both red and yellow bell pepper, for a great splash of color, but any shade of bell pepper will work beautifully.
• Once all the vegetables are prepped, mix them together in a medium-sized mixing bowl and set aside.
• Use the GOOD SEASONS cruet to mix up the dressing/marinade. Add your favorite flavor of vinegar to the vinegar line in the cruet, (I used Pear Vinegar.), then add water to the water fill line. Add 2 Tablespoons of sugar and the GOOD SEASONS Dressing Packet you selected. Shake to combine. Now, add good quality olive oil to the oil fill line, on the cruet. Shake until the dressing has been thoroughly mixed, emulsifying the oil and vinegar, so they aren't separated. Pour the dressing over the vegetable mixture, cover and refrigerate, while you prep the rest of your meal.
• Grill the OSCAR MAYER Selects Hot dogs.
• While hot dogs are grilling cut the tops from each baguette, scoop out the centers and store the reserved bread in an airtight bag for future use as croutons or bread crumbs.
• Brush the inside of each baguette "boat" with 1 Tablespoon of KRAFT Barbecue Sauce. Place a grilled hot dog inside each baguette.
• Cut the KRAFT Singles slices in half and lay two halves, end-to-end to cover the hot dog. Cradle each prepared roll in foil and return to the grill. Cover the grill and leave the hot dogs just long enough for the cheese to melt.
• Remove from grill, top with Veggie Slaw Relish and enjoy with your favorite summertime side dishes.

KILLER BACON-CHEESE DOGS

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
• Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
• Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
• To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

CHEESY COLESLAW

Steps:

• Thinly slice the cabbage and onion and coarsely grate the carrots.
• Put all ingredients into a large bowl and mix well.
• Cover and refrigerate or serve straight away.