Tastes of SUMMER

Campfires, pool-side treats, grilling, fair food…summer has the best opportunities for delicious eats. Here are two recipes to help you savor the season!

S’mores Funnel Cakes

This whimsical recipe gives you two of summer’s most loved desserts in one delicious, gooey bite.  In just minutes, and with a few simple ingredients, you’ll be indulging in a sweet nostalgic treat that’ll have you feeling like a kid again.

Makes 8 funnel cakes


For the funnel cakes:

2 c. canola oil for frying

2 c. flour

1/2 Tbsp baking powder

1/2 tsp salt

1/2 Cup brown sugar

1 large egg

1 c. plus 2 Tablespoons whole milk

1 tsp vanilla


1/4 c. powdered sugar

1 c. chocolate chips

1 1/2 c. mini marshmallows

1 1/2 c. Golden Grahams Cereal

1 12 ounce jar hot fudge topping, warmed


Place oil into a cast iron skillet and heat to 350 degrees.

In a large mixing bowl, add the flour, baking powder, salt, and brown sugar.  Whisk to combine.

Add the egg, milk, and vanilla and stir until the batter is well combined. 

Pour batter into a gallon sized zip top bag and snip a 1/2 inch hole into the corner of the bag.

When oil is hot, pipe the batter directly into the oil in swirls, making a four inch circle.  You can make a couple at a time.

Cook funnel cakes for about 1 1/2 minutes or until they start to turn golden around the edges.  Use tongs to flip over and cook another minute until the entire cake is golden and batter is cooked through.

Place cakes on paper towels to drain, then dust with powdered sugar.

Top cakes with the chocolate chips, mini marshmallows, cereal, and a drizzle of hot fudge before serving.

Funnel cakes are best served warm, but can also be served at room temperature…just like donuts!

Apple Butter & Cheddar Dogs

Keep summer sizzling with this creative twist on a hot dog the whole family will flip for.  Grilled jumbo chicken dogs are piled high with caramelized apple butter onions, fresh crispy green apple slices, and melted white cheddar.  It’s all nestled into a warm, buttery poppy seed bun and finished with a sprinkle of parsley.

Makes 8 Hot Dogs


6 Tbsp salted butter, divided

2 large sweet yellow onions, sliced

1/3 c. jarred apple butter

8 jumbo chicken hot dogs or sausages

2 green apples

1 lemon

8 hot dog buns

2 Tbsp poppy seeds

8 ounces white cheddar, grated

2 Tbsp chopped parsley


Place half the butter into a large skillet set over low heat.  When butter melts, add sliced onions.  Cook over low heat until onions are soft and caramelized.  Stir in apple butter.  Remove from heat and set aside.

Heat grill or grill pan to medium high heat and grill the hot dogs until heated through and plump.

While the hot dogs cook, slice apples and place into a bowl.  Squeeze lemon juice over apples to prevent browning.

Melt the remaining 3 Tablespoons of butter.  Brush butter onto hot dog buns, then sprinkle buns with poppy seeds. 

Place buns onto a sheet pan.  Sprinkle half the cheese over buns.  Set sheet pan with the cheese covered buns onto the grill and close the lid (or place under broiler in oven on low).  When buns are toasted and the cheese is melted, place the hot dogs onto the buns.

Place a few apples slices down one side of the hot dogs.  Top the dogs with the apple butter onions and remaining cheese.  Again, place dogs under the closed grill lid or under the oven broiler until the cheese is melted. 

Sprinkle with parsley and serve.


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