Ingredients

 

• 2 tablespoons yellow cornmeal
• 1 pkg (11.5 oz each) refrigerated cornbread twists
• 1 pkg (12 oz each) Hebrew National® Beef Franks (7 franks)
• 2 tablespoons Concord grape jelly
• 1/2 cup Hunt's® Tomato Ketchup

 

Directions

 

1. Preheat oven to 375°F. Sprinkle cornmeal on large cutting board. Unroll dough on cornmeal; separate dough into 8 long strips.
2. Make each corn dog: Press dough together at perforations and flatten slightly. Spiral wrap 1 dough strip around each frank. Place on ungreased baking pan so both ends of dough are under franks. Discard remaining dough strip or bake with wrapped franks and use for dipping into sauce. Bake 13 to 15 minutes or until golden brown.
3. Place jelly in small microwave-safe bowl. Microwave on HIGH 15 to 20 seconds or until jelly melts. Stir in ketchup; mix well. Serve with corn dogs for dipping.

Photo by Blake Guidry on Unsplash

Ingredients

 

• 1 tablespoon Pure Wesson® Canola Oil          
• 4 slices boneless skinless thin-sliced chicken breast (4 slices = 3/4 lb)
• 4 slices (1 oz each) Cheddar cheese
• 4 slices fully cooked bacon, cut in half
• 1/4 cup Hunt's® Hickory & Brown Sugar Barbecue Sauce
• 4 sandwich rolls
• 4 leaves green leaf lettuce

 

Directions

 

1. Heat oil in large skillet over medium-high heat. Add chicken; cook 6 to 8 minutes or until chicken is no longer pink, turning once.
2. Top each breast with 1 slice cheese and 2 bacon halves. Cover and heat until cheese melts.
3. Spread 1 tablespoon barbecue sauce on cut sides of each roll. Place lettuce leaf and topped breast on each bottom half of rolls. Close sandwiches with top half of rolls. Serve immediately

Photo by Grant Ritchie on Unsplash