Elevated Franks and sides for your Grill out
Frankly Elevate Your Hot Dog Cookout
Brown Butter S’Mores Treats
Gooey marshmallow cereal treats layered with classic s'mores flavors—graham crackers, chocolate, and toasted marshmallows—for a nostalgic summer dessert.
Makes one 9x13 pan (16-24 bars)
Ingredients:
6 Tablespoons unsalted butter, melted
2 ea. bags of mini marshmallows (10.5 oz each)
6 cups of Golden Grahams cereal
2 Cups of Cocoa puffs cereal
¾ cup of semi sweet or milk chocolate chips
Nonstick Vegetable oil spray for your 9 x 13 pan
1. Add butter to heavy bottom pot on low heat to brown the butter for 8-10 minutes.
2. Spray your 9 x13 pan (or grease the pan with butter) while the butter browning- Stay close to the butter on stove, so you don’t burn it.
3. Add 1 ½ bags of the marshmallows and stir until melted
4. Add both cereals to the melted mixture until incorporated.
5. Fold in remaining marshmallows and chocolate.
6. Press into the prepared pan.
7. You can spray a piece of parchment or plastic wrap with pan spray to help press down the mixture.
8. Cool for at least 60 minutes, remove from pan onto a cutting board and cut into bars.
Confetti Sauerkraut Salad (Make a day ahead)
A colorful, refreshing salad combining sauerkraut, red and yellow bell peppers, cauliflower, celery, and red onion tossed in a sweet and tangy poppy seed dressing.
Serves 8
Ingredients
2 ea. 15 cans of Sauerkraut, Drained
1 Red Pepper, Diced
1 Yellow Pepper, Diced
¼ Ea. Red Onion, Diced
4 ea. Stalks of Celery, Sliced thin
½ head of Cauliflower, cut in bite size pieces
Poppy Seed Dressing
½ cup of Vegetable of Avocado Oil
¼ cup of Apple Cider Vinegar
¼ cup of Sugar
1 teaspoon of dried mustard (or 1 tablespoon of Yellow mustard)
1 Tablespoon of Poppyseeds (optional)
1. Add all the prepared vegetables to a large Bowl
2. Add Vinegar into pan and bring to a simmer
3. Add Sugar and wisk until sugar is dissoved.
4. Remove from heat and wisk in mustard
5. Wisk in Oil until well incorporated
6. Add the Poppyseed dressing to the bowl with the prepared vegetables and mix well.
7. For Best results, refrigerate overnight!
8. Enjoy
Taco Hot Dogs
A fun, Tex-Mex-inspired favorite. An all-beef hot dog loaded with seasoned taco meat, sour cream, cheddar cheese blend, salsa, fresh cilantro, and crispy tortilla strips.
Serves 8
Ingredients:
1 pound of Ground Beef
1 packet of your favorite Taco seasoning
8 All Beef Hot Dogs, Grilled
8 Hot Dog Buns
8 oz. Mexican Cheddar Cheese Blend
Topping ideas:
· Salsa
· Tortilla Strips or Doritos
· Sour Cream
· Jalapenos
· Fresh Cilantro, chopped
Instructions:
1. Prepare the taco meat according to the directions on the Taco seasoning packet and keep warm
2. Grilled or heat your Beef hot dogs
3. Add hot dogs to warmed bun
4. Top with Taco meat and all the fixings you would like.
5. Enjoy!
French Onion Croissant Dog
A premium twist on a backyard classic. An all-beef hot dog served in a buttery croissant with slow-caramelized onions, melted Gruyère cheese, creamy Dijonnaise, and fresh thyme.
Serves 8
Ingredients:
8 All Beef Hot Dogs, Grilled
8 ea. Croissants
2 oz of Butter, Salted
1 onion large, sliced thinly
½ Cup of mayonnaise
2 Tablespoons of Dijon mustard
2 Tablespoons of Balsamic Vinegar
4 oz. Gruyere Cheese or Swiss cheese, shredded to make it easier to melt
Fresh Thyme leaves from Sprigs
Instructions:
1. Place Butter and onions in pan and cook on low heat for at least 20-30 until light brown, keep warm
2. Preheat oven to 350 degrees
3. Grill or heat your hot dogs
4. Slice your croissants to insert you cooked hot dogs
5. Top with carmelized onions
6. Add Cheese over the onions
7. Place in oven for 8-10 minutes to melt the Cheese
8. Make Dijonnaise - Add Mayo, mustard and vinegar to a bowl and mix well
9. Top your Croissant dogs with Dijonnaise
10. Sprinkle with fresh thyme and serve
11. Enjoy
Roasted/Smoked Carrot Hot Dogs
A flavorful plant-based alternative featuring an roasted or smoked carrot topped with pickled onions, feta cheese, cucumber, avocado crema, crispy beets, and fresh cilantro.
Serves 8
Ingredients:
8 each Carrots, about 2 inches longer than the buns, peeled and trimmed
8 each hot dog buns
2 tablespoons of Olive oil
1 red onion, sliced thin
½ cup of Apple Cider Vinegar
½ cup of water
¼ cup of Sugar
2 each ripe avocado
1 lime, juiced
Topping ideas:
· Crispy beets, store bought in produce section
· Feta Cheese
· English Cucumber slices, thin
· Fresh Cilantro, chopped
Instructions:
1. Make pickled Onions a day ahead
a. Heat Apple cider vinegar in pan and add sugar and wisk to dissolve
b. Add water and mix well
c. Pour over sliced red onions and place in the refrigerator
2. Make Avocado Cream
a. Puree Avocado and Lime juice until smooth.
b. Season with Salt and Pepper to taste.
c. Place in the refrigerator until ready to serve
3. Preheat oven to 375 degrees
4. Toss Carrots in oil and place on a foil lined pan to roast the carrots
a. Roast for 45-60 minutes
b. Check doneness by pushing a fork into your carrots to desired doneness.
c. Sprinkle with Kosher salt.
5. Place in carrots in bun
6. Top with Pickled onions and sliced cucumbers
7. Add Avocado cream and other toppings if you would like.
8. Enjoy
