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Oven Baked Hot Dogs

While I’m notoriously not a fan of hotdogs, the rest of my family is. Pretty sure, if allowed, two of my four children would eat them everyday and possibly, quite happily, turn into one. Being the hot dog snob that I am, I will only eat two brands, and I can’t stand them doused with condiments. In an effort to practice what I preach to my children and ‘try new things’ I decided to hunt down something to do with them, some recipe that I would actually enjoy. Oven baked hot dogs quickly became my best hot-doggy friend. Instead of a hot dog on a limp bun, I’m now into crunchy sandwich territory, and it’s heavenly. While these may look like typical chili-dogs, they’re actually cleverly disguising the satisfying outer crunch that protects their delicious insides.

Seriously, about that crunch, you probably want to eat them using a knife and fork. I did say I was a hot-dog snob, right?! With these I am finally one satisfied snob.

Oven Baked Hot Dogs

Oven Baked Hot Dogs

recipe adapted from Alyssa B. Young

  • 8 hot dogs
  • 8 hot dog buns
  • 1 can of chili, or leftover homemade chili
  • 1/2 an onion, diced
  • cheddar cheese
  • mayonnaise
  • stone ground mustard
  • dill relish

Directions

  1. Line the inside of hot dog buns with mayonnaise and mustard. Evenly add the relish. Fill with hot dogs and squeeze the stuffed buns into a 9×13 baking pan.
  2. Top hot dogs with chili, diced onion, and cheese. Cover with aluminum foil and bake at 350 degrees for 45 minutes.
  3. Carefully remove from the pan with a spatula and serve.
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Crispy, Baked Italian Ranch Pork Chops

I try to stock up on meat when it goes on sale, and lucky for me, pork chops go on sale often. When I’ve forgotten to plan ahead and am wracking my brain for something simple to make, I know I’ve always got some pork chops handy. I love being able to just pull them out, let them thaw, and know that whatever recipe I choose to use, it will be relatively quick and easy. Originally, my favorite way to fix pork chops had always been to bread them, fry them, and serve them with gravy and caramelized onions. However, these tender, juicy chops have now been dubbed the ‘best ever’ in our house, and in many other houses. Give them a try for yourself and see what all the fuss is about.

Crispy, Baked Italian Ranch Pork Chops

4 Sons 'R' Us: Crispy, Baked Italian Ranch Pork Chops

  •  bottled Ranch dressing
  • 3 cups dry Italian bread crumbs
  • 1 package (0.6 oz) dry Italian dressing mix
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp garlic powder
  • 6 pork chops

Directions

  1.  Preheat oven to 350 degrees.
  2. Prepare a sheet pan by lining it with aluminum foil.
  3. In a shallow bowl, or plate, pour a layer of ranch dressing.
  4. In a separate bowl, combine bread crumbs, Italian dressing mix, Parmesan, and garlic powder.
  5. One at a time, dip a pork chop in the ranch dressing, turning to evenly coating both sides.
  6. Next, put the chop into the bread crumb mixture, coating well on both sides.
  7. Place coated chops onto the prepared pan.
  8. Bake in preheated oven for 45 minutes, or until the insides are no longer pink.