Summer Hot dog party

Summer is all about party. Watermelon party, Lemonade Party, Bar-B-Q and grill party. So today in my mind I have hotdog party, it’s pretty self explanatory fun and a light party to have with friends and family. To make things more easier and fun, ask friends to bring relish,pickles, mustard, hot dog bun, ketchup, different sauce. You can throw a competition for your friends “who can make best customize dressing for hotdog”.

Wrap those beautiful hotdog in wrappers and invite them over to the dressing station.

Bring out your culture, city to give it a little twist. Here’s a few recipes I collected from woman’s day:

Texas: Influenced by its south-of-the-border neighbors, the Lone Star State enjoys its Tex-Mex hot dog grilled or griddled and topped with chunky salsa, Monterey Jack cheese and sliced jalapeños.

New York: The Empire State serves up its beef hot dog boiled or cooked on a griddle, then topped with mustard, sauerkraut and sweet red onions

Tucson, Arizona: Named for the area’s famed desert, the Sonoran hot dog is a beef frank wrapped in bacon, then cooked on a griddle and piled with pinto beans, grilled onions, chopped tomatoes, mayonnaise or sour cream, mustard and salsa verde (tomatillo salsa).

Kansas City: In the City of Fountains, a hot dog is cooked on a griddle, sandwiched in a sesame-seed bun and topped with sauerkraut and Swiss cheese.

Chicago: The Windy City likes its beef hot dog cooked on a griddle, set in a poppy-seed bun, slathered with mustard, and garnished with chopped white onion, sweet relish, a dill pickle spear, tomato slices, sport peppers (small hot peppers) and celery salt.

Atlanta: Nicknamed the Dragged Through the Garden Hot Dog, Georgia’s favorite griddled frankfurter is covered with coleslaw.

As those weren’t enough I browsed pinterest  to get some more hotdog recipes for you. These are from various blog.


Loaded Cheddar Hot Dogs


6 hot dogs
6 whole wheat hot dog buns, toasted
1 sweet onion, diced
12 ounces of sliced mushrooms, chopped
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon honey
1 garlic clove, minced
6 ounces white cheddar cheese, freshly grated
4 slices bacon, fried and crumbled
ketchup, mustard + relish


Heat two skillets over low heat. Add one tablespoons each of olive oil and butter to both skillets. To one skillet, add diced onions with a pinch of salt. Stir to coat. Cover and cook over low heat for about 15 minutes, stirring occasionally to ensure the onions don’t burn. Remove lid and add honey, tossing to coat and cook for another 10-15 minutes, until completely caramelized. Once caramely, set aside.

In the meantime, add the chopped mushrooms to the skillet, tossing to coat. Cover and cook for 15-20 minutes, stirring once or twice. Add in garlic and cook for 5 minutes more. Remove from heat and season with a pinch of salt and pepper. Set aside.

Cook hot dogs as desired: either grilled or in a skillet over medium heat until browned. Place each hot dog in a bun and top with an equal amount of grated cheese. Place hot dogs under the broiler (or even back on the grill) for a minute or two just until the cheese is melted. Top with ketchup, mustard and relish, then add mushrooms, onions and bacon. If not serving immediately, wrap in aluminum foil tightly. They can be reheated this way too!

Banh Mi Hot Dogs


  • 2 tablespoons vinegar
  • 1 teaspoon sugar
  • 2 shredded carrots
  • 6 Hebrew National Hot Dogs
  • 6 hot dog buns
  • 1 English cucumber, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • Sriracha, for serving


  • In a medium bowl, whisk together vinegar and sugar. Stir in carrots; let sit 10 minutes.
  • Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
  • To assemble the hot dogs, add hot dogs into each hot dog bun, top with carrots, cucumber, jalapeño, cilantro and Sriracha, if desired.
  • Serve immediately.




Texas Cord Dogs


  • 2 slices bacon, diced
  • 1 pound ground beef
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon espresso powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 jalapeño, seeded and minced
  • 2 tablespoons tomato paste
  • 1 cup beef stock
  • 2 tablespoons cornmeal
  • 1/2 cup red kidney beans
  • 6 hot dogs
  • 6 hot dog buns
  • 1 cup shredded cheddar cheese
  • 1 cup Fritos Corn Chips


  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.
  • Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Stir in chili powder and espresso powder; season with salt and pepper, to taste. Add garlic, onion and jalapeño, and cook until tender, about 4-5 minutes. Stir in tomato paste, beef stock and cornmeal.
  • Reduce heat to low; simmer, stirring occasionally, until thickened, about 10 minutes. Stir in kidney beans until heated through, about 1-2 minutes.
  • Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
  • To assemble the hot dogs, add hot dogs into each hot dog bun, top with chili, cheese and Fritos Corn Chips.

 Mac and Cheese Dogs


For the Mac & Cheese
  • 1/2 lb macaroni pasta
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 (12-oz) can evaporated milk
  • 1/2 cup chicken stock
  • 1 teaspoon mustard powder
  • 8 oz grated cheddar cheese
For the hot dogs
  • 8 hot dogs
  • 8 hot dog buns


  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente and drain.
  2. Meanwhile, melt the butter in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the evaporated milk and chicken stock and cook until thickened, stirring regularly. When thick, add in the mustard powder. Working in 3 batches, stir in the cheese until melted.
  3. Add the pasta into the cheese sauce and stir to combine.
  4. While the sauce is cooking, bring a small amount of water to a boil in a shallow pan. Add the hot dogs, cover, and cook until the hot dogs are warmed through.
  5. To serve, place a hot dog in a bun and top with the mac & cheese.

Chili Cheese Dogs


  • 1 1/2 cups of minced hydrated onions – soaked & drained (we used 3/4 cup, and yes use dry onions you’ve rehydrated by soaking in water for 10 minutes)
  • 1/2 cup of finely chopped celery (secret ingredient)….and the smaller the chop, the better….
  • 1/4 cup of butter
  • 1 1/2 lbs. ground beef/hamburger meat
  • 3 tbsp. freshly squeezed lemon juice (yes, only fresh)
  • 1 pkg. mccormick’s mild chili seasoning
  • 1 tsp. regular yellow jar mustard
  • 29 oz. tomato sauce
  • 1 1/2 tbsp worcestershire sauce
  • 1 tsp. of salt
  • 4 tbsp. of brown sugar
for the dogs
  • 1 package hot dogs
  • buns for hot dogs
  • colby jack cheese, shredded


  1. melt butter in a medium pan over medium heat. add the celery and onions and cook until tender, about 3-5 minutes.
  2. in separate pan, brown the ground beef & drain the grease. place in a large stock pot or slow cooker, add the onions and celery and all remaining ingredients and simmer for one hour or cook on low or warm for a few hours, like 3-4. **see note for further instructions**
  3. place hot dogs in their buns, top with chili, then cheese and place under a broiler to melt.


if you’d like to prep everything in the slow cooker and have it ready for guests you can wrap the hot dogs in a napkin, microwave for 20 seconds to get rid of some of the grease, then add them into the slow cooker with the chili to simmer for an hour on low or warm. serve when guests arrive.

or if you make the chili in a stock pot and don’t wish to add the dogs, just assemble the chili dogs in a baking pan or on a baking sheet, top with cheese and bake at 350 for 10 minutes or broil for 1 minute once guests arrive. everything will be done all at once!

101-Honey-Mustard-Slaw-DogHoney Mustard Slaw Dog


For the Slaw:
¼ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon Dijon mustard
2 tablespoons Honey
5 cups shredded green cabbage (heaping)
1/3 cup shredded carrots
1 tablespoon chopped green onion
¼ teaspoon salt (or salt to taste)
¼ teaspoon ground black pepper

For the Hot Dogs:
3 hot dogs
3 pretzel hot dog buns (or your favorite hot dog buns)
¾ cup whole honey roasted peanuts
1 teaspoon black sesame seeds (for garnish)


For the Slaw

In a small bowl add the mayonnaise, yellow mustard, Dijon mustard, and honey. Whisk together and set aside. In a medium size bowl add the cabbage, carrots, green onion, salt, pepper, and the honey mustard mixture. Toss all ingredients together until the cabbage mixture is lightly coated. Set aside for a moment.

For the Hot Dogs

Coarsely chop the honey roasted peanuts and set aside. Grill, microwave or boil the hot dogs. Cut the pretzel rolls in half lengthwise leaving the bottom of the bun uncut about an inch from the bottom. Lay some of the slaw in the bottom of the bun. Add the hot dog. Top the hot dog with a bit of mustard if you like. Top with the remaining slaw, chopped peanuts, and garnish with the black sesame seeds.

Buffalo Hot Dogs Noble Pig 2Buffalo Hot Dogs


1 cup mayonnaise

  • 1/8 cup Frank’s RedHot Buffalo Wing Sauce, more for drizzling
  • juice of half a lemon
  • 1/4 teaspoon coarse ground black pepper 
  • 8 large, bun length hot dogs
  • hot dog buns
  • 4 sticks celery, diced
  • 1/2 cup crumbled blue cheese
  • For the Buffalo mayo, combine all ingredients and keep refrigerated until serving time.
  • Cook hot dogs according to package directions or grill them for the best taste. Place hot dog inside of bun and drizzle with Buffalo mayo. Sprinkle celery and blue cheese, pouring extra Frank’s over the top. Serve immediately.

 Reuben Hot DogsReuben Hot Dogs

A hot dog wrapped in pastrami topped with sauerkraut, 1000 island and Swiss? Welcome to heaven.


  • 6 – 8 brat-knockwurst links (a specialty at your local meat market perhaps)
  • hot dog rolls
  • sliced pastrami
  • 1 small can sauerkraut
  • 1/2 cup shredded swiss
  • 1/2 cup thousand island dressing


  1. Grill links over medium-high heat until heated through and have nice grill marks. Meanwhile, arrange buns so that they wont slide about and spill your links in an oven safe pan and preheat the broiler.
  2. Wrap each link in pastrami, more or less depending on taste, and place in a bun. Top with heaping piles of sauerkraut and sprinkle with Swiss.
  3. Place under broiler for 1 minute, until cheese has just melted.
  4. Serve with thousand island dressing on top.

 BaconJalapenoHotDogs2Bacon wrapped jalapeno dogs

  • 2 Tbsp butter
  • 2 onions, sliced into strips
  • 6 hot dogs
  • 2 jalapeños, seeded and sliced
  • 6-12 slices of bacon
  • 6 hot dog buns
  • Cheddar cheese, shredded
  • Guacamole
  1. Line a baking sheet with aluminum foil and place a wire rack on top. Set aside. Preheat oven to 400 degrees.
  2. Melt butter in a skillet over low heat, then add onions. Cook, stirring often, until onions are soft and browned, about 30 minutes.
  3. To wrap the hot dogs: place a line of sliced jalapeños along one side of a wiener and carefully wrap with bacon. Use toothpicks to secure in place.
  4. Place hot dogs on the wire rack and bake until bacon is cooked, 15-20 minutes. For crispier bacon, broil on high for the last 2-3 minutes.
  5. Remove toothpicks and serve with caramelized onions, shredded cheese and guacamole.
I used jumbo hot dogs and needed two strips of bacon per hot dog to cover the whole thing. If you’re using regular, smaller dogs, you may only need one strip (but come on, more bacon = better).

Photo: Sunset MagazineCowboy Hot Dogs


1 tablespoon olive oil
1 large yellow onion, cut into half-moons
4 bison or other hot dogs
4 potato hot dog buns
6 tablespoons mayonnaise
2 tablespoons spicy brown mustard, such as Gulden’s
4 tablespoons barbecue sauce
1/2 cup white cheddar cheese, shredded
6 slices cooked bacon, crumbled
  1. Heat oil in a large frying pan over medium heat on a camp stove, or over a charcoal or wood-fired grill heated to medium (350°; you can hold your hand 5 inches above cooking grate for only 7 seconds).
  2. Add onion and cook until deep golden and very tender, stirring frequently, about 20 minutes.
  3. Meanwhile, if you don’t already have it going, heat a charcoal or wood-fired grill to medium (see step 1).
  4. Grill hot dogs until slightly charred all over, about 6 minutes, turning occasionally.
  5. Add buns and grill, turning frequently, until warmed and lightly charred, about 3 minutes.
  6. Spread buns with mayonnaise and drizzle with mustard and barbecue sauce.
  7. Set hot dogs in buns. Sprinkle cheese on top, followed by caramelized onions and bacon.

Hawaiian Hot Dogs with Mango Salsa - A simple, yet refreshing summer hot dog loaded with a spicy mango salsa!Hawaiian Hot Dogs with Mango Salsa


  • 1 mango, peeled and diced
  • 1 Roma tomato, diced
  • 1 jalapeño, seeded minced
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon honey
  • Pinch of salt
  • 6 Hebrew National Hot Dogs
  • 6 hot dog buns
  • 1 avocado, halved, seeded, peeled and thinly sliced


  • In a large bowl, combine mango, tomato, jalapeño, red onion cilantro, lime juice, honey and salt; set aside.
  • Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
  • To assemble the hot dogs, add hot dogs into each hot dog bun, top with mango salsa and avocado.
  • Serve immediately.

Coney Island Hot Dogs Coney Island Hot Dogs


  • 8 hot dog buns
  • 1 pound ground beef
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 cup water
  • 1 (6-oz) can tomato paste
  • 1 tablespoon yellow mustard, plus more for topping
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons brown sugar
  • salt and pepper
  • 8 beef hot dogs
  • shredded cheddar cheese


  1. Preheat the oven to 300F. Wrap the hot dog buns in foil.
  2. In a large skillet over medium-high heat, cook the beef, half of the onion and the garlic until the beef is cooked through, breaking up as you cook. Stir in the chili powder and cumin and cook for 3 minutes. Stir in 1 cup of water, the tomato paste, mustard, worcestershire sauce and brown sugar. Bring to a boil, cover and reduce heat. Cook until thickened, about 20 minutes. If the chili becomes too thick, add more water. Season to taste with salt and pepper.
  3. Meanwhile, put the hot dogs in a large saucepan and cover with water. Bring to a boil and cook until the hot dogs are heated through, about 8 minutes. Place the buns in the oven and cook until heated through
  4. Place the hot dogs in the buns and top with the chili. Top with cheese if desired, then the remaining onions and mustard.

1pFrench Onion Hot Dogs

Servings: 4


1 tablespoon extra-virgin olive oil

3 small yellow onions, sliced thin

2 tablespoons balsamic vinegar

1 tablespoon fresh thyme, chopped, plus more for garnish if desired

2 tablespoons Dijon mustard

3 cloves garlic, minced (about 3 teaspoons)

Salt and pepper, to taste

4 veggie hot dogs **I used the jumbo size

2 cups Gruyere cheese, shredded

4 hot dog buns, buttered and toasted



1. In a large sauté pan over medium heat, heat the olive oil until shimmering.

2. Add the onions and cook, stirring occasionally, for about 10 minutes, until the onions are lightly browned and softened.

3. Add the balsamic vinegar, the thyme, the mustard, garlic and salt and pepper, stirring until well-mixed.

4. Cook for another 10 minutes or so, until the onions are golden brown and completely soft.

5. Prepare your hot dogs as desired (I used a grill pan on the stove, but feel free to use a gas grill outside).

6. Place your cooked hot dog on the toasted bun and place a thick layer of Gruyere cheese over the hot dog.

7. Spoon the caramelized onion mixture over each hot dog, covering the cheese and hot dog completely.

8. Sprinkle with additional cheese and fresh thyme, if desired.  Enjoy!

 Mexican Dogs | Taste and TellMexican Dogs


  • 1/2 cup mayonnaise
  • 3-4 tablespoons finely chopped chipotle in adobo sauce plus sauce
  • 4 beef hot dogs
  • 4 hot dog buns
  • 1/3 cup crumbled cotija cheese
  • 1 California Avocado, diced
  • fresh cilantro, chopped


  1. In a small bowl, combine the mayonnaise and the chipotle in adobo. Set aside.
  2. Grill the hot dogs until warmed through. Grill the buns. Top the hot dogs with the chipotle mayonnaise, cotija cheese, avocado and sprinkled with chopped cilantro.

Hot Dogs with Kimchi Relish


1/2 cup kimchi, thinly sliced
2 teaspoons honey
2 teaspoons rice vinegar
4 hot dogs
4 hot dog rolls
4 tablespoons Korean hot mustard


Preheat a grill to high or preheat a ridged cast iron grill pan over high heat.
Mix together the kimchi, honey, and vinegar in a small bowl.
Grill the hot dogs until browned and crispy, and lightly grill the rolls until they’re golden brown. Put the hot dogs in the rolls and top each one with 1 tablespoon mustard and one-quarter of the kimchi relish.








So there goes few hot dog recipes I found from various blogs.But you are the queen of your castle if you would like spice it up with Serrano chilli salsa (I know my mom would like that), you can make enchilada wrap hotdog, taco dog and what not..and to make the little ones happy..throw some decor.

Very fun!  Have done this with the kids a lot... they LOVE it!  Very easy!

Celebrate your pet's birthday or adoption day with these fun snacks (for humans!)

Kid Fun Race Car Hot Dog.  This is a cute way to serve Hot Dogs for a boys Birthday Party.  If your local grocery store has a bakery and makes their own hot dog buns request ahead of time that they don't slice them.  It's a lot easier for the kids to handle.  You just slice the top for the dog at home.  The pretzel stick for the wheels is a great idea.

And just incase your heart isn’t fully satisfied are some more Hot Diggity Dog

Popper Dog  - 10 Ways to Top Hot Dogs - The Merrythought

Popper Dog Enjoy a popper appetizer hot dog-style. Add cream cheese, jalapeño pepper and toasted bread crumbs to your hot dog.

Tot Dog - 10 Ways to Top Hot Dogs - The Merrythought

Tot Dog A hot dog even the kiddies will love! Add some tater tots, cheese sauce, sour cream, and top it off with crumbled bacon.

That's A Wrap - 10 Ways to Top Hot Dogs - The Merrythought

That’s a Wrap Before grilling: Make a horizontal cut in your hot dog and stuff with cheddar cheese then wrap a piece of bacon tightly around the hot dog. Grill. Top with tzatziki sauce (recipe below) and black olives.

Bean & Bacon - 10 Ways to Top Hot Dogs - The Merrythought

Bean & Bacon Smother your hot dog in baked beans, cheese sauce, and toasted bread crumbs and slide a couple pieces of crispy bacon in the side to complete this delicious dog.

Sombrero Perro - 10 Ways to Top Hot Dogs - The Merrythought

Sombrero Perro Add a little spice to your dog with these taco inspired toppings. Before grilling: Make a horizontal cut in your hot dog and stuff with cheddar cheese. Slide jalapeño pepper rings over hot dog. Grill. Top that dog with salsa, sour cream, queso and black  olives.

Veggie Picnic Dog - 10 Ways to Top Hot Dogs - The Merrythought

Veggie Picnic Dog Here’s a yummy option for vegetarians. Use crumbled grilled veggie burger in place of the hot dog and top with baked beans, cole slaw and crumbled fritos.

Greek Veggie Dog - 10 Ways to Top Hot Dogs - The Merrythought

Greek Veggie Dog Another delicious option for vegetarians. Use a cucumber slice in place of the hot dog, top with tzatziki sauce (recipe below), feta cheese and olives.

Tzatziki Sauce:
8 ounce plain greek yogurt
1 cucumber – peeled, seeded, and diced
1 tbsp olive oil
3/4 tbsp lemon juice (or less than 1/2 of a juiced lemon)
1/2 tbsp dill
1 large garlic clove – peeled
Salt and pepper to taste

**Combine all ingredients in a food processor and blend until well combined. Refrigerate.



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