VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
Prep Time: Total Time: Difficulty: Servings: Calories Per Serving:
20 minutes
45 minutes
2.0 Medium
18
190
Ingredients
2 cans (20 oz. each)
DOLE® Pineapple Slices
1/3 cup
butter or margarine, melted
2/3 cup
packed brown sugar
1 package (18.25 oz.)
yellow or pineapple-flavored cake mix
9
maraschino cherries, cut in half
Steps (6)
STEP 12 cans DOLE Pineapple Slices
Drainpineapple; reserve juice.
STEP 21/3 cup butter or margarine, melted
2/3 cup packed brown sugar
9 maraschino cherries, cut in half
Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup*) muffin cups. sprayed with nonstick cooking spray. Lightly press well-drained pineapple slices into sugar mixture. Place cherries in center of pineapple, slice side up.
STEP 31 package yellow or pineapple flavored cake mix
Prepare cake mix according to the package directions, replacing amount of water called for with reserved juice. Pour 1/3 cup batter into each muffin cup.
STEP 4
Bake at 35o° F. 20 to 25 minutes or until wooden pick inserted in center comes out clean.
STEP 5
Cool 5 minutes. Loosen edges and invert onto cookie sheets.
STEP 6
* Note: If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter
For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.
For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.
Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.
Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.
Cook's Notes: The gallon bag used to hold your lemon cream can be easily turned into a pastry bag that allows for easy piping. Simply pull up on one of the bottom corners to the top of the resealable bag and twist making a cone shape into the opposite corner which you will snip with your scissors. Then apply light pressure moving from the top to the bottom of the bag and you now have a pastry bag! Wrap sandwiches in parchment paper and serve.
If you are traveling from a prep area to another grilling destination, pack an On the Go Grilling bag. Some suggested items to make the cooking cleaner and easier is to include things like heat-resistant gloves, matches, mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, knife, trash bags, newspaper and kitchen shears or scissors.
A lightly toasted hot dog bun piled with an all beef hot dog, slowly caramelized onions, smokey cream cheese, spicy jalapeños, and don't forget about those salty kettle chips for some crunch!
Author: Show Me the Yummy
Recipe type: Main Dish
Serves: 6 hot dogs
INGREDIENTS
The onions:
1 small yellow onion, halved and sliced
1 tablespoon unsalted butter
2 splashes dry white wine
The hot dogs:
6 all beef hot dogs
6 hot dog buns
Toppings:
4 jalapeño peppers
1 (8 oz) tub Philadelphia bacon cream cheese
Other optional toppings, if desired:
Jalapeño Kettle Chips
Yellow mustard
Sriracha
INSTRUCTIONS
The onions:
Heat a large skillet over medium/medium low heat. Once hot, add in butter.
Once the butter has melted, add in sliced onion and cook for about 15-20 minutes, or until golden brown and caramelized.
In the last minute or two, deglaze the pan with a couple splashes of dry white wine. Cook until the wine has absorbed.
Set aside.
The hot dogs:
Preheat your grill to high heat.
Cook hot dogs until warmed through.
Toast buns until golden brown, this won't take long.
The jalapeños:
Place jalapeños on the grill and cook for about 8 minutes, turning every few minutes.*
Assembly:
Take one toasted bun and smear on bacon cheese cream.
Place hot dog in the bun and top with caramelized onions, jalapeños, kettle chips, and other additional toppings, as desired!
NOTES
*Cooking time may vary. Turn every few minutes until the jalapeño has blackened/charred.
