Kielbasa Dip

Kielbasa Dip

Slow Cooker Kielbasa Dip Ingredients:

1.5 lbs kielbasa, diced small
2 8oz packages cream cheese
4 cups shredded cheddar cheese
1/3 cup mayonnaise
1/3 cup apricot preserves
4-5 jalapenos, diced, seeds and stems removed
2 tablespoons hot sauce, or to taste
Salt, to taste
Bread, chips, or pretzels, to serve

Slow Cooker Kielbasa Dip Directions:
  • Combine kielbasa, cheeses, mayonnaise, preserves, jalapenos, and hot sauce in a slow cooker and stir to combine.
  • Cover and cook on low until cheese is entirely melted, stirring occasionally, about 4-5 hours.
  • Taste and add salt and additional hot sauce as desired. Stir well. Switch to “warm” setting until ready to serve.
  • Serve with french bread, chips, or pretzels.
Mummy Dogs

Mummy Dogs

Mummy Dog Ingredients:

1 can (8 oz) of refrigerated crescent rolls
2 & ½ slices American cheese, quartered (2.5 oz)
10 Dearborn Brand hot dogs
Cooking spray
Mustard or ketchup, if desired

Mummy Dog Directions:
  • Heat oven to 375°F.
  • Using the crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
  • With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
  • Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  • Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”
Creepy Crawlers

Creepy Crawlers

Creepy Crawlers Ingredients:

1 package of Dearborn Brand Hot Dogs
1 tube refrigerated crescent dough
1 teaspoon black sesame seeds
Ketchup, for serving

Creepy Crawlers Directions:
  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Cut each hot dog in half lengthwise, then cut each piece in half crosswise (each hot dog will make 4 treats). Keeping the middle intact, use the tip of a knife to make 3 slices at either end of each hot dog piece (this will make 4 legs on either side).
  • Once all the hot dogs are cut, cut the dough into strips, about 1 inch wide and 2 inches long (you may not use all of the dough). Wrap a piece of dough around the middle of each hot dog, pinching to seal the dough, and place, seam side down, on the prepared baking sheet.
  • Press 2 sesame seeds into the middle of each “spider” to make eyes.
  • Bake until the dough is golden brown and the hot dog “legs” are sizzling and twisted, 11 to 13 minutes. Remove from the oven and serve warm with your favorite condiment.
Cauldron Mac & Cheese

Cauldron Mac & Cheese

Cauldron Mac & Cheese Ingredients:

2 lbs macaroni
1 ½ lbs Dearborn Brand sliced bacon – diced ¼ inch (uncooked)
1 lb velveeta
1.5 lbs sharp cheese
½ lb marble longhorn
1 ½ cups chopped onions
2 ½ cups milk
½ lb margarine
2 tsp pepper
2 tsp salt

Cauldron Mac & Cheese Directions:

Dice 1 ½ lbs of Dearborn Brand sliced bacon and cook separately – then:

  • In a large pot, bring 2 gallons of water to a rolling boil – add macaroni – boil for 7 min or until tender
  • Drain and rinse with cold water – let set until cooked macaroni is no longer wet
  • Grate all cheese – keep half of longhorn for top
  • In a large pot, melt margarine – add onions and cook until opaque
  • Add milk
  • Put margarine, onions and milk into a double boiler and warm
  • When warm, add all cheese and cook until mixture is melted
  • Stir in salt & pepper
  • Pour cheese mixture over macaroni – stir until all mac is coated
  • Add diced & cooked Dearborn Brand sliced bacon
  • Pour into shallow chaffing pan that has been sprayed with oil
  • Sprinkle remaining longhorn on top and bake at 350 for 60 min