July is a great month, it’s warm, the produce is abundant and you get to be outdoors and visit with people. It’s great to relax and enjoy the weather.

Barbecuing is a favorite activity during the summer months, and there is no end to what you can grill. From dinner to dessert, you can cook anything you can imagine.

I was visiting with my sister the other day, and we were talking about things we used to do when we were kids.

Remember frying bologna and putting it on white bread with mayo? Well, we used to make this dinner with hot dogs, and she named them hot dog s’mores, because they are layered like the chocolate-marshmallow kind. She jazzed them up a bit from when we were young, but they are pretty good just plain as well. Give them a try. 

Cherries are abundant right now, so I found a recipe for a cherry blondie bar, but they would be great in a brownie as well. 

Hope you enjoy the summer; it will be gone before you know it.

Hot Dog S’mores

1 package hot dogs

1 package instant mashed potatoes, 

any flavor

Grated cheese

Diced green onions

Split the hot dogs in half, but not all the way through. Grill on both sides until browned. Lay the hot dogs on a sheet pan lined with foil. Top with mashed potatoes and grated cheese.

Bake for 15-20 minutes until the cheese is bubbly and browned. Top with green onions. I used garlic mashed potatoes, but you can use any flavor you like.

Cherry Blondies

2 cups firmly packed light brown sugar

1 cup unsalted butter, melted

2 large eggs

4 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cups sweet cherries, pitted and 

halved

1 teaspoon flaky sea salt

Powdered sugar for dusting

Preheat the oven to 350 degrees. Line a 9-inch square baking pan with parchment paper. In a bowl beat the brown sugar and melted butter until combined, about a minute.

Add eggs and vanilla, beating until combined. Add flour, baking powder and baking soda, beat at low speed until combined. Fold in cherries.

Spread batter into prepared pan and top with salt. Bake until golden brown on top, 30 to 35 minutes. Let cool for at least two hours before cutting. Dust with powdered sugar before serving.

I used dark brown sugar and these turned out more like brownies than blondies, but were still delicious. This recipe came from the magazine, Bake From Scratch.