Tag Archives: chili dog dangle dance

Hot Dog Cookies

This was another recipe that I made for the Chili Dog Dangle Dance that we had on June 9th for the Silver Fox Squares. These were probably the most talked about cookies that night! I will definitely be making them again and probably tweaking the method a little bit more.

The kids had a lot of fun with these and I did too. I think I may try using shortbread dough, if I can find it, the next time. I may also experiment with a couple of homemade cookie doughs until I can find one that I am really happy with.

I did find this idea on Pinterest and you can click here for the original recipe. (I found the Hot Dog Stand on Amazon.)

Hot Dog Cookies

Ingredients:

Directions:

Preheat oven to temperature on the package directions.

Line a couple of pans with parchment paper.

Divide the dough into quarters and tint 1/4 red for the ‘hot dogs’. (Place in the refrigerator or freezer until ready to use.)

Shape the remaining dough into balls and form into ‘buns’. (You may find that the dough is getting soft before you can shape them all and you may need to keep some in the refrigerator.)

Ours were a process of trial and error but the best size ended up being about the size of a half dollar.

Use a butter knife to make the slit in the bun.

Next form ‘hot dogs’ and place into buns. Use your fingers to shape them a bit.

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Place in the freezer for 10 minutes and then bake about 10-12 minutes.

After they come out of the oven use two spatulas to ‘squeeze’ them into shape, if needed.

Let cool for 2-5 minutes before removing them from the baking sheet.

Repeat with remaining dough.

Once cooled you can decorate them with the icing to resemble mustard and ketchup. There are many other ideas you can use to resemble other toppings but we just stuck to the basics this time around.

Enjoy!

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S’mores Dip

This was another recipe that I made for the Chili Dog Dangle Dance that we had on June 9th for the Silver Fox Squares. I did not find the graham cracker sticks mentioned in the original, I did however find some Scooby Doo snacks which looked like doggie treats, so I decided to just use regular graham crackers and they worked out fine.

I found this recipe in my Facebook feed. Click here for the original link.

S’mores Dip

  • 8 oz cream cheese, softened
  • 1 c. Hot Fudge topping (not heated)
  • 1 c. 10x sugar
  • 2 t. vanilla
  • 7-8 oz. marshmallow creme or fluff
  • mini marshmallows or marshmallow bits(optional)
  • mini chocolate chips (optional)
  • graham crackers or graham sticks

Directions:

In a large bowl cream together the cream cheese, hot fudge topping, sugar, vanilla, and marshmallow creme until well blended.

Chill for 2-3 hours.

You can stir in, or sprinkle on top, a few mini chocolate chocolate chips and mini marshmallows, if desired.

Serve with graham crackers.

 

Watermelon Cupcakes

I made these for the Chili Dog Dangle Dance that we had on June 9th for the Silver Fox Squares. They were so good and fairly easy to make. Not too mention that they are pretty cute if you don’t tip them over on the way.

For future reference I will try to frost the cupcakes when they arrive at the location instead of frosting them and transporting them. I did find this idea on Pinterest and you can click here for the original recipe.

The kids can help with this one and make it a bit more fun.

Watermelon Cupcakes

  • 1 box white cake mix
  • 2 eggs
  • 1 1/3 c. water
  • 1 small box of watermelon jello
  • red or pink food coloring
  • 1 – 2 c. mini chocolate chips
  • 1 batch of Homemade Buttercream Icing tinted green
  • green decorating sugar or sprinkles

Directions:

Preheat oven to 350.

Line muffin tins (24 ct.) with papers.

Put the cake mix, eggs, water, and jello into a bowl. Mix together until blended and then mix for 2 minutes more.

Stir in 3-4 drops of food coloring until the desired pink is achieved. (These will resemble a slice of watermelon when finished.)

Fill the cupcake liners 1/3 full of batter.

Sprinkle on a few chocolate chips.

Cover with the remaining batter.

Bake for 18-24 minutes.

Let cool.

You can spread the icing on the cupcakes with a butter knife or spatula but I put it in a bag and snipped a bit off the end. I then swirled the icing on top.

You can sprinkle them with the sugar or sprinkles, if desired.

Enjoy!