Pigs In a Blanket: 3 New Twists!

It seems like we have a ton of cool holidays that we celebrate… I mean, Easter, Fourth of July, Christmas, National Pigs in a Blanket Day….

…yes, you heard me right. It’s a thing. In fact, it’s coming up this week, April 24! Who doesn’t love pigs in a blanket? Well, except maybe the vegetarian/vegan crowd… Those delicious hot dogs, rolled up in a perfect Pillsbury crescent roll, baked until golden… just perfection right there!

So, I started off with some crescent rolls, and in honor of Pigs In a Blanket Day, I decided it’s time to get creative.

I like the Pillsbury ones because they always seem to bake perfectly every time. Save the package, because your baking instructions for each of these pigs in a blanket are right there on the package– you bake them just like you would crescent rolls by themselves.

First up, Piglets in Blankies! These are going to be the most similar to what you know and love about pigs in a blanket, just smaller and a little snazzier. These are adorable, and, while of course they’re great for dinner, these would also be a delicious appetizer for a big game, a great party snack, or an easy lunch.

Start by cutting your crescent rolls in half lengthwise. Because you’ll be using Lil Smokies instead of a full-length hot dog, you’ll want a smaller crescent roll, basically.

Spread your crescent roll with some honey barbecue (or your favorite barbecue sauce of choice), and then a drizzle of mustard. Even if you aren’t a mustard fan, I promise it adds an amazing tang that can’t be beat! Roll up your Lil Smokie in the crescent.

Get your finger just barely wet with water, wet the top of the crescent, then sprinkle some sesame seeds on top. In the same way that a Sesame Seed Bun just makes a burger better, these delicious piglets get an extra snappy beat from the sesame seeds on top. They’re just that extra cute touch that makes these even better.

Bake these according to the package directions on the crescent rolls, and serve.

Yum! And oh-so-cute!

Aren’t chili dogs just the best? I love them so much; in fact, I’m hard-pressed to eat a hot dog unless it’s in a pig in a blanket or a chili dog. This is the best of both worlds by being equally chili dog AND pig in a blanket, and since the chili was so nice and messy, I decided to call them Pigs in Muddy Blankets. What pig doesn’t love mud to cool off?

Now, I’ll just say it here. If you’d rather use your own homemade chili here, you absolutely can. To make it easier on myself, I decided to use a can of Hormel Chili with beans and meat.

Start by cutting your hotdog in half lengthwise. Not only will you get more pigs in a blanket using fewer dogs, but it’ll help keep the chili from squeezing out. Next to it, place a generous spoonful of chili.

Sprinkle with cheese. I used a cheddar and Monterrey jack blend. Roll the muddy blankets up and bake according to the crescent roll package directions.

Before you serve them, top them like you would any chili dog. I personally love diced onions and even more cheese!

Finally, I have to share my personal favorite, pigs in sombreros. Now, I might blow your mind just a little bit because, well… there’s no hot dog in this one. But that’s okay! They’re delicious nonetheless.

Instead, the traditional hot dog is replaced entirely by taco meat! So, start by browning some hamburger and seasoning it the way you would for tacos. I personally like to go easy and use the Old El Paso packet and just follow the directions on the back, because hey, easy!

Place a large spoonful of taco meat on the wide part of your crescent roll.

Then, add diced onions and your favorite taco blend, Mexican blend, or pepper jack cheese. I personally like Kraft’s Mexican Blend.

Now, form the sombrero. You wrap the two wide corners in towards the middle, overlapping a bit and covering the taco meat and cheese. Then, take the long point and wrap it up and over the overlapped part, tucking it under the top edge of the crescent roll.

It’ll form a cute little pocket like this! Bake it according to the crescent roll package directions until golden brown.

Before serving, deck out your pigs in sombreros with typical taco toppings– lettuce, tomato, sour cream, extra cheese, salsa, whatever you’d like!

There you have it! 3 delicious ways to try a new take on Pigs in a Blanket to celebrate Pigs in a Blanket Day this week!


Do you do Pigs in a Blanket a certain way at your house? What sides do you like with it? And which of the above three ways do you most want to try? Let me know in the comments below! Have a great Pigs in a Blanket Day!


Lots of Layers Individual Dips

We’ve all been to a party and tried the seven layer dip, right? That glorious pairing of all of our favorite Mexican delights, piled into layer upon layer of delicious goodness…. see, I have this theory that pretty much any Mexican dish can be made with the same eight ingredients, no matter what it is, in varying combinations each time.

But this… this transcends all of that. It’s just incredible.

The way I see it, there are two major pros to putting dips in individual cups instead of serving them out of a big dish.

1) There is zero crowding around the dip bowl. Everyone grabs a dip cup and heads to wherever they plan on mingling or watching the game or whatever else they’re doing with dip. No more elbowing your way in just to get half a chip into the dip.

2) No germy issues! Seriously, the last thing I want is to be sharing a dip with a bunch of people, only to see one of them do the dreaded double dip. Ick. I don’t know where their mouth has been, or in some cases, I do, and it’s not somewhere I want my mouth to go after dipping after them. But see, with an individual dip cup, you don’t have to worry about that. Everyone has their own cup, and can dip or double dip without affecting anyone but themselves.

Plus there is the added bonus that these look SO fancy, especially with the awesome clear plastic mini slanted tumblers from Party City. You get 10 for $3.99 which is super affordable for a party, and not only can they be tossed afterwards or handwashed and re-used, but they’re also recycleable! Not only that, but there are tons of other great Party City items perfect for serving these individual dips for different occasions. Aside from these, my clear favorite, I also love the mini martini glasses, the mini pedestal cups, the cocktail petite bowls, or the mini cubes (in the mini tasting party section of their website). All of the above are just perfect for serving these fun dips, and they’re all affordable!

I started the night before my party by mixing my favorite layer of these dips… the Tastefully Simple Fiesta Party Dip Mix! I love the flavor of these on their own, but as a part of this dip, you simply cannot ask for a better option. The dip is so easy to make– you just take a little bit of the dip mix, some mayonnaise, and some sour cream and mix them together in a bowl. The nice thing is, for the reasonable price, you can get a lot of dips out of this one container of Fiesta Party Dip Mix…. it’s $8.99 to make about 8 cups of the fiesta party dip, and you’re using less than a cup for 10 of these individual dips. I like to make this layer of the dip the night before so the flavors have time to really mesh together. This dip is definitely better on the second day!

The day of the party, I prepare my individual dips… I start with a layer of refried beans on the bottom. You don’t need much– a little less than a tablespoon worked for me. After that, spread on a layer of the fiesta dip you prepared in the first step of the dip. Again, I used a little less than a tablespoon. Use whatever you’d like to in order to make the layers look the way you’d like them to. On top of the fiesta dip, pour on a little bit of salsa. I used about a teaspoon of my favorite salsa in each one, Old El Paso. Yum.

Now for the pretty part– the garnish! I tore up some lettuce and laid it gently on top of the salsa so it would give my garnish a flat surface to rest on. I then piped on some sour cream using a star tip in an icing bag, and sprinkled on shredded Kraft cheese (I used a cheddar and pepper jack blend) and some chopped green onions.

Right before serving, top each dip cup with a pretty chip, and make sure you keep plenty of extra chips on hand for more dipping!

That’s it. So easy, and this is way more impressive (and sanitary!) than serving your seven layer dip in a regular dip bowl.

Note: You can absolutely copy these layers to serve in an ordinary dip bowl, by the way. There’s no law that says you have to serve it in individual cups. I just love it that way!

Delicious Cookie Dip Trio

What’s better than one dip or two dips? How about a trio of delicious sweet dips!

Seriously, I had been staring at Pinterest a few weeks ago, and stumbled on the very-popular cookie dough dip. I got the bright idea that one cookie wasn’t enough. Two cookies might have been enough, but I had this handy dip container that has space for three dips, and, well, why not serve three pretty dips?

I’m going to tell you right now… these are ridiculously easy recipes. I’m going to start with the hardest recipe, but it truly isn’t hard at all.

I love cookie dough. Seriously, love it. Half the time, when I go to make cookies, I don’t even get actual cookies. I get a dough-covered spoon. So if someone tells me that I can make a dip that tastes like that cookie dough, but is eggless and safe to eat, I’m on board! The problem is, a lot of recipes I had been finding tasted a lot like cream cheese with chocolate chips added. There was one key ingredient of cookies missing that really helped make a cookie taste like a cookie. After a lot of trial and error, I bring you…

Cookie Dough Dip that actually tastes like a Cookie!

Grab 1/2 a cup of butter (yup, that’s about 1 stick). Melt that in a saucepan, and add 1/3 cup brown sugar, whisking it in until it’s all blended together completely. When it starts to bubble over the heat, remove it from the heat and stir in 2 teaspoons of vanilla extract.

In a separate dish, cream together an 8-ounce block of cream cheese and 3/4 cup powdered sugar. Add in the brown sugar mixture and stir until it’s thoroughly blended.

And here’s the part that makes it into a cookie-flavor. Add in 1/3 of a cup of flour. Mix it until it’s all smooth, and add in 3/4 of a cup of mini chocolate chips.

Refrigerate until you’re ready to serve, and top with a handful of mini chocolate chips.

You know those Keebler Frosted Animal Cookies? Those really addicting ones? Yeah, those. Well this dip is kind of like that, only a billion times better (and more addicting, of course).

And did I mention it’s only 3 ingredients? (Well, kind of, if you don’t count sprinkles and red food coloring, which are totally optional).

Take an entire bag of those animal cookies. Okay, the entire bag minus the five you eat during the crushing process. Crush those babies up. Mix that with one 8-ounce block of softened Philadelphia cream cheese. Refrigerate.

Right before serving, tint a tub of Cool Whip animal-cookie-pink. Yes, that is the technical term. Fold the Cool Whip and dip together, and sprinkle liberally with nonpareil rainbow sprinkles!

Then eat. Seriously, that’s it. So simple.

But wait! There’s more! This dip is made the same way as the Animal Cookie Dip, except… with Oreos! All you do is take an entire package of Oreos (hold back 5 so you can eat 2 and save 3 for a garnish) and crush them to bits. I like to use the rolling pin/ziploc bag method, but you can just shred them with your hands, or use a food processor or slap-chop or something.

Add in your block of softened Philadelphia cream cheese. Refrigerate until you’re ready to serve, then mix in a tub of Cool Whip. Top with your remaining 3 Oreos (of course, crumbled up, too).

Here are the perfect dippers. We loved pretzels, ruffly chips, graham crackers, and vanilla wafers.

So, what was the resounding favorite? It seemed like the Oreo and Cookie Dough were tied for first, but it varied day-to-day. Pretzels and graham crackers topped the list of best dippers for these. I was a huge fan of cookie dough dip one day, and the very next day, thought Oreo was the best. They’re all so good!

Try one, or all three, and comment below letting me know what you think!


Hungry for more cookie-inspired treats? Try my No-Bake Cookies and Cream Truffles, or my Cake Mix Brownies with Cookie Dough Frosting!