hot dogs for Foodies

Few will watch the Food Network and see hot dogs fawned over like fois gras...but since those hosts don't actually have to feed "normal people" on a regular basis (no, the guy behind the camera doesn't count), it begs the question of what everyone will really want to eat at this year's shortly upcoming barbecue, picnic, or dinner get-together.

First is a recipe that many of you will have to try to believe in. It's combination is interesting at best, but the sauce that develops with leave you wondering how you've ever gone so long without it in your life.

Recipe of the Day (Part 1): Crockpot Cocktail Dogs

1 package mini-hot dogs or Lil Smokies
1 jar grape jelly
1 bottle Heinz 57

In a fitting crockpot (you don't have to use the largest one you have), combine the above 3 ingredients and cover. Set to low for 4 hours, though you will not need it to cook for that long. Stir occasionally, about once every 15 minutes or so, to prevent scorching. The hot dogs are done when a thin, but smooth, sauce has melded together and the hot dogs are heated through. You absolutely cannot "set it and forget it" with this recipe, as I have done in the past, because you will come back to hot dogs looking something like charcoal briquettes with a crockpot that will need more than a pack of Brillo pads to save it.

Recipe #2 of the Day: Pigs in Quilts

The crescent dough in this recipe bakes up to be much more fluffy than y'all are probably used to, and it doesn't have the opportunity to burn because of their increased surface area. Not to mention that it sometimes feels like take a rocket scientist messing around with a pizza cutter to cut the dough down further to fit the mini hot dogs that you're used to seeing at dinner parties. These are a great way to serve hot dogs that kids can eat without having to worry about the bun sliding around and making a mess.

1 package large hot dogs
1 container refrigerated crescent roll dough
Preferred condiment for dipping

Pop the can of crescent roll dough, and separate the triangles along their perforated edges. wrap the triangle completely around the large hot dog, sealed the edge together to prevent it from baking off. Place wrapped hot dogs on baking pan covered with nonstick aluminum foil. Bake according to package directions, until the dough is golden brown and cooked through. Serve hot with condiment of your choosing for dipping.