All recipes from Jill Sharpe at

The Dawg Bar

I keep my hot dogs warm in a crock pot covered with water.

Makes 12 hot dogs

'The Rebounder'


1/3 cup mayonnaise

1 ½ teaspoon relish

1 Tablespoons ketchup

pinch of salt and pepper

1/3 cup sauerkraut


1. In a small bowl mix together the mayonnaise, relish, ketchup and a pinch of salt and pepper.

2. Spoon mayonnaise mixture evenly over 4 cooked hot dogs placed in buns, top with sauerkraut.

'The 3 Pointer'


¼ cup heavy cream

¼ cup blue cheese

2 Tablespoons hot wing sauce (such as franks)

3 Tablespoons green onions, sliced thin on the bias