Best 3 Franks In Blanks Blanketsor Hot Dog Puffs Recipes

Franks in Blanks (Blankets)or Hot Dog Puffs image

Provided by scancan

Time 40m

Yield 8 hot dogs

Number Of Ingredients 7

1 (16 ounce) package hot dogs, any kind (beef, chicken, soy)
1 (10 ounce) package puff pastry (preferably squares)
4 tablespoons hellman's light mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon garlic powder (or to taste)
egg white
sesame seeds (optional)

Steps:

Lay a square of pastry dough down and coat with mayo, mustard, and garlic powder mixture.
Wrap around cooked hot dog (hot dog will stick out just a little at both ends).
With fingers or pastry brush coat the dough with raw egg white. You may sprinkle the dough with sesame seeds at this point.
Bake in a 350°F oven for about 30 minutes or until the dough is nicely browned.
Serve and enjoy!

Pigs in a Blanket image

Provided by Martha Stewart

Yield Makes about 4 1/2 dozen

Number Of Ingredients 9

2 pounds (about 60) mini hot dogs
Cheddar cheese, cut into small pieces, optional
Caramelized Onions for Pigs in a Blanket, optional
1 large egg
All-purpose flour, for work surface
1 box (17 1/2 ounces) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving

Steps:

Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
Preheat oven to 450 degrees.
Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

Summer Cashew Chicken Grape Pasta Salad image

Provided by Northern Cook

Time 15m

Yield 8 1 Cup servings, 6-8 serving(s)

Number Of Ingredients 10

1 lb cooked chicken (poached, grilled, rotisserie, doesn't matter, just cooked)
1 lb pasta (macaroni, rigatoni, use your favorite, just not spaghett)
1/2 lb green seedless grape, washed and cut in half
1/2 lb red seedless grapes, washed and cut in half
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups mayonnaise (I use Hellman's Light Mayonnaise)
1 (9 1/4 ounce) can cashew halves, and pieces (I buy Planter's salted)
2 tablespoons milk (optional, also may want to add more depending on how long the salad has been in the refrigerator)

Steps:

Boil 1 lb. of pasta - al dente - according to package directions (I use rigatoni). Drain after cooking and let cool.
While the pasta is boiling, wash and halve the grapes.
Dice the cooked chicken into bite sized pieces.
In a large bowl or serving platter, combine the cooled, drained pasta with the grapes and diced chicken. Stir in the mayonnaise. I start with one cup of mayo and add more as needed. Really, just add as much as you personally like - it may be more or less than 2 cups.
Stir in the Lawry's seasoning salt, onion powder and garlic powder. Again, add to your liking. You may want more or less than 1/2 teaspoon of any of these - - it's your choice, go with what you like. Frequent sampling at this point will help you decide what your preference will be so grab a fork and start sampling!
If the salad is too thick and rich for your liking, stir in a couple tablespoons milk to thin it out. This part is optional.
This salad is always much better the next day after the flavors have had a chance to meld. This is when I usually add milk to loosen it up a bit.
Before serving, plate or dish up the salad and sprinkle cashew pieces on top of individual servings. DO NOT put the cashew pieces on the entire salad and refrigerate - - this will cause the cashew pieces to become soft and rubbery and nobody wants that! I just set the can of cashews on the table and let guests help themselves.
Sit back and enjoy your sweat free cold summer salad!