••••GRILLED HOTDOGS WITH SPICY JALAPEÑO TOPPING••••

(Source: kraftpromo.eprize.com & photo also)

Grilled Hot Dogs with Spicy Jalapeño Topping

                                                                                      

Prep Time: 15 min. | Makes: 4 servings

WHAT YOU NEED

• 4 OSCAR MAYER Selects Uncured Angus Beef Franks
• 4 hot dog buns
• 1/2 cup chopped peeled jicama
• 1 large plum tomato, seeded, chopped
• 2 green onions, sliced
• 1 fresh jalapeño pepper, chopped
• 3 Tbsp. KRAFT Real Mayo Mayonnaise
• 1 tsp. chili powder
• 1/2 tsp. lime juice
• 1/2 cup tightly packed shredded lettuce

MAKE IT

HEAT grill to medium heat.

GRILL franks 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.

MEANWHILE, combine jicama, tomatoes, onions and peppers in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.

FILL buns with franks, lettuce and jicama mixture.

Variation:
For less heat, seed the jalapeño pepper before chopping. Or for more heat, prepare using OSCAR MAYER Jalapeño Dogs

Make it Easy:
Instead of using an outdoor grill, use a stove-top grill pan or panini grill to cook the franks and toast the buns.

Go Breadless:
Omit buns and substitute 4 large lettuce leaves for the shredded lettuce. Top each lettuce leaf with grilled frank and jicama slaw; roll up.

Food Facts:
Jicama has a creamy white flesh, crisp texture and sweet flavor similar to that of an apple.

••••FUNNEL CAKE CUPCAKES••••

••••WOW-These LOOK Great!!!

(Source: confessionsofacookbookqueen & photos also)

Funnel Cake Cupcakes

Ingredients

• Cupcakes:
• 3/4 cup (1 1/2 sticks) salted butter, slightly softened
• 1 3/4 cup sugar
• 2 eggs
• 1 tsp cinnamon
• 2 1/2 tsp baking powder
• 2 1/2 cup cake flour
• 2 1/2 teaspoons vanilla
• 1/2 cup sour cream
• 1 1/4 cup whole milk
• Frosting:
• 2 sticks salted butter, slightly softened
• 1 1/2 tsp vanilla
• 1/2 cup heavy cream
• 3 cups powdered sugar
• 1/2 tsp cinnamon
• Funnel Cakes:
• 1/4 teaspoon salt
• 1 1/4 teaspoon baking powder
• 1 3/4 cups all-purpose flour
• 2 eggs
• 3 TBS white sugar
• 1 1/3 cup milk
• Vegetable oil, for frying
• About a cup of powdered sugar

Instructions

1. Preheat oven to 375. Line 24 muffin tins with liners and set aside.
2. In a medium bowl, whisk together baking powder, cake flour, and cinnamon. Set aside.
3. In a large glass mixing cup, combine milk, sour cream, and vanilla. Set aside.
4. In the bowl of your mixer, beat butter and sugar on medium until fluffy and light in color, about 3 minutes. Beat in eggs. Add flour and milk mixture alternately, a bit at a time, starting and ending with the flour mixture. Increase speed to medium and beat until batter is smooth.

1. Fill prepared muffin tins 2/3 full. Bake for about 15 minutes or until tops spring back when lightly touched in the center. Remove and cool on wire racks.
2. Prepare frosting:
3. In the bowl of your mixer, beat butter, cream, and vanilla on medium speed until smooth. Reduce mixer speed to low and slowly add powdered sugar, beating until just combined. Increase speed to high and beat until fluffy and smooth, about a minute. If frosting is too thin, add a bit more powdered sugar.
4. Funnel Cakes:
5. In a medium bowl, whisk together flour, salt, and baking powder. 
6. In the bowl of your mixer, cream milk, sugar and eggs. Add the flour mixture and beat until smooth. The batter should resemble thick pancake batter -- pourable, but thick enough to hold it's shape when poured into hot oil. If it's too thick, add a bit of milk. If it's too thin, add a bit more flour until you get the right consistency.
7. Pour oil in an 8 inch skillet. The oil should be about an inch high. Heat until it reaches 375, or batter sizzles when you drop a bit in.
8. Using a funnel or a pancake batter dispenser, pour batter in the pan in a circular motion. Do about 3 circles, then fill in with criss crosses of batter. This will hold it all together. Cook in the oil until the bottom turns a dark golden, then flip over and do the same. Drain funnel cakes on paper towels. Cut into pieces.

1. Frost prepared cupcakes, then top with pieces of funnel cake. Sprinkle liberally with powdered sugar and serve.

Notes

Funnel cake batter adapted from allrecipes.com

••••FATHER'S DAY RECIPES ARE HERE••••

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••••BEST EVER RICE KRISPIE TREATS••••

Best Ever Rice Krispie Treats

Ingredients

• 1 cup (2 sticks) butter
• 1/2 cup brown sugar
• 1/2 cup sugar
• 8 cups crispy rice cereal
• 1 tsp vanilla
• 1 bag small marshmallows, divided

Instructions

Set aside 1 1/2 cups of the marshmallows.

Melt butter in a large pot over medium heat. Stir in the sugars and bring to a boil. Boil for exactly 2 minutes and 20 seconds, stirring constantly. Remove from heat and add in the vanilla and marshmallows, stirring until the marshmallows are melted. Immediately add the rice cereal and stir gently until the cereal is coated. Gently fold in the reserved marshmallows. 

Press into a 9 x 13 pan and allow to cool before cutting.

(Source: raspberriesintherough.com & photo also)

••••GRILLING TIP••••

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••••WINE TIPS••••

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••••HEALTH TIP••••

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