Jolene's Recipe Journal

Today is National Hot Dog day!   My son rarely requests them and when he did this morning I jumped on  the chance to try this recipe.  Even though we’ve got cooler temps than last week, it’s still super humid so I declined to turn on the oven.   Instead, I softened the cream cheese and loaded it inside the buns, which I then buttered and toasted on the griddle while the hot dogs were cooking. For the dressing, I quartered up the radishes and mini cukes, diced the onion, and swapped thyme for the dill.    Absolutely amazing.  Huge thanks to Sommer for this excellent recipe, be sure to go check out her blog! Garden Hot Dogs Print With Image Without Image ingredients: 8 hot dogs or polish sausages 8 hot dog buns 8 oz. cream cheese -- softened 1 cup thinly sliced radishes 1 cup thinly sliced cucumbers 1/4 cup thinly sliced red onion 1 Tb. fresh chopped dill - used thyme 1 Tb. Apple Cider Vinegar 2 Tb. oli...

Brats.  We eat a lot of them in the summer.   Also hot dogs, kielbasa, Italian sausages.   They can get monotonous after a while.    I've done the Brat hot tub before, and I've made bacon wrapped hot dogs before, and this recipe seemed like a great combination of the two ideas.      I added a bit of maple sugar to the liquid mixture.     We went straight Dijon mustard as a dipping sauce.  These got devoured quickly and will definitely be made again and again!   Thank you Girl Carnivore  :) Print With Image Without Image Bacon Wrapped Beer Brats Author: Jolene's Recipe Journal Ingredients: 6 strips center cut bacon 1 bottled lager- used Sam Addams Summer Ale 1 tablespon Worcestershire sauce 1/2 teaspoon dry mustard 1/4 teaspoon garlic salt 1 heaping tablespoon maple sugar 6  beef brats Instructions: Preheat the oven to 450 degrees F. ...

Looking for something new to entertain the kids during the dog days of summer?  Made this with Jake yesterday, we had such fun with it. I subbed whipping cream for the half and half, it was what I had on hand. Instead of bags, I put the ingredients in a small coffee can, taped the lid on, then put it inside a larger coffee can. We layered the ice and rock salt, put the lid on, then taped that lid on. . We rolled and shook the can for about 10 mins For a more firm ice cream, I'd recommend freezing it for about 15 or 20 minutes before serving, but Jake liked the soft serve consistency. Ice Cream in a Can! Print With Image Without Image Author: Jolene's Recipe Journal Ingredients: 1/2 cup milk 1/4 cup half and half 1 tablespoon sugar 1/4 teaspoon vanilla extract 2 coffee cans, one small and one large Ice Kosher salt Instructions: In a small coffee can, add the milk, half and half, sugar, and vanilla extract. Tape l...