From Cleo Coyle: With the Westminster Kennel Club's famous Dog Show underway here in New York and our new Haunted Bookshop Mystery The Ghost Goes to the Dogs just released, it's no wonder we have dogs on our minds!
Before we get to our doggone tasty recipe, we would like to thank our readers for making The Ghost Goes to the Dogs a #1 Amazon Category Bestseller in audio for an entire week. Thanks also to Fresh Fiction for honoring it with a Fresh Pick Readers Selection this past Monday.
Our new Haunted Bookshop Mystery is so much fun, full of heart, good humor, and high spirits. If you're an animal lover, it's definitely for you, and we hope you all enjoy it!
Click here or on the image below to learn more about
our new (and now!) nationally bestselling mystery.
Now let's get our mini dogs on!
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
☕ A RECIPE NOTE FROM CLEO
These cute mini hot dogs will bring whimsy to your table or summer cookout. You can pair them with hamburger sliders for a main course or serve them as fun little appetizers on their own. They’re also the perfect size for children’s parties.
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| Dead to the Last Drop: A Coffeehouse Mystery - Click here to learn more. |
Whether you try our happy-hour bourbon version or this fantastic (virgin) “Hawaiian” mini dog, we certainly hope you will eat with doggone joy!
~ Cleo
HOW SWEET IT IS!
While any dinner roll can be used for this recipe, we especially love the sweet, soft rolls that King’s Hawaiian makes. Simply slice the top of the roll to mimic a mini hot dog bun. Cut your hot dogs into thirds and sauté in our pineapple-based (or bourbon) glaze. See the recipe below...
King's Hawaiian
Mini Hot Dogs
by Cleo Coyle
Mini Hot Dogs
by Cleo Coyle
Makes 24 mini hot dogs
Ingredients:
24 dinner rolls (We use King’s Hawaiian, 2 packs of 12 each)
1 package of hot dogs (8 count, regular “bun size”)
1 cup ketchup (we use Simply Heinz)
1 cup pineapple juice (use 100%, no sugar added or purée your own)
1 teaspoon dry mustard (do not skip, this balances the sweetness)
1 cup dark brown sugar, packed
*For the Bourbon Glaze version, click here.
1 package of hot dogs (8 count, regular “bun size”)
1 cup ketchup (we use Simply Heinz)
1 cup pineapple juice (use 100%, no sugar added or purée your own)
1 teaspoon dry mustard (do not skip, this balances the sweetness)
1 cup dark brown sugar, packed
*For the Bourbon Glaze version, click here.
Note: Regular “bun size” hot dogs should be about 6-inches in length. Packages range in weight. Look for 14 to 16 ounce packages. Either weight will work with this recipe, as long as you have 8 hot dogs.
Directions:
Step 1 – Cut your 6-inch hot dogs into thirds. You should end up with 24 mini dogs of roughly 2-inches each. Set these aside.
Step 1 – Cut your 6-inch hot dogs into thirds. You should end up with 24 mini dogs of roughly 2-inches each. Set these aside.
Step 2 – The ideal pan for this recipe is a 10-inch, non-stick skillet or sauté pan. Over medium heat, stir together the ketchup, pineapple juice, and dry mustard. Bring to a boil and stir in the dark brown sugar.
Turn down the heat to a simmer and cook for about 5 minutes, stirring occasionally. Then…
Step 3 - Add your 24 hot dog pieces. Slowly stir and turn the dogs to coat them completely in the liquid.
Continue simmering and occasionally stirring to prevent scorching of the sugar in the glaze. After about 12 to 15 minutes, the mini dogs will plump up and the liquid will thicken into a shiny, sweet-and-tangy glaze. If the mixture is still loose after 15 minutes, simply turn up the heat and continue cooking it down and stirring until it does thicken and coat the mini dogs (as you see in my photo below). The final glaze should be the consistency of a thick barbecue sauce...
Step 4 – When ready to serve, prepare the dinner rolls. Place a slice in the top half of each roll. (Quick tip: rolls are often slightly more rectangular than square. Put the slice down the long half of the rectangle to better mimic a hot dog bun.)
Then nestle each Hawaiian-glazed mini dog into its own little dinner roll bun and spoon on extra glaze if you like. We use the King’s Hawaiian “original” rolls for this recipe, but you can use any roll. Serve warm...
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| Click for Free Recipe PDF. |
Eat (and read) with joy!
🔎
Don't Miss Our New
Haunted Bookshop
Mysteries...
Jack & Pen Together Again!
"AMAZING AND UNIQUE"
~ Fresh Fiction, Fresh Pick!
🔎
Don't Miss Our New
Haunted Bookshop
Mysteries...
Jack & Pen
Together Again!
"AMAZING AND UNIQUE"
~ Fresh Fiction, Fresh Pick!
"A BEST READ OF 2022"
~ Lori Caswell, Escape with
Dollycas into a Good Book
The Ghost and the Stolen Tears
Our 8th Haunted Bookshop Mystery!
"A GEM OF A STORY"
~ Kirkus Reviews
TO BUY:
And Our LatestCoffeehouse MysteryNow on Sale!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED
"A BEST READ OF 2022"
~ Lori Caswell, Escape withDollycas into a Good Book
Our 8th Haunted Bookshop Mystery!
"A GEM OF A STORY"
~ Kirkus Reviews
TO BUY:
And Our Latest
Coffeehouse Mystery
Now on Sale!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED