Summer is here and it’s time to enjoy the great outdoors. The kids will love nibbling on these fun portable treats while in the backyard, by the pool, or on a picnic!

Disney Copycat Corndogs

Ingredients & Supplies:

¾ cup Yellow cornmeal

¾ cup All-purpose flour

1 Tbsp. Sugar

¼ tsp. Salt

1½ tsp. Baking powder

1 Egg, lightly beaten

2 Tbsp. Honey

¾ cup Buttermilk

2 quarts + 2 tsp. Vegetable oil

12 Hot dogs

12 Wooden skewers

Ketchup or mustard for serving

Directions:

1. In a large Dutch oven or pot, heat 2 quarts of the vegetable oil to 350°.

2. In a large bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg/ honey buttermilk and 2 tablespoons of vegetable oil and stir until combined. Let sit 10 minutes.
3. Pat the hot dogs dry and insert a skewer into each. Pour the batter into a tall drinking glass and dip and cook one skewered dog at a time, being sure the batter also coats just a little of the skewer. If the batter is too thick, add a splash of buttermilk. When the batter gets low, tilt the glass to help cover the hot dog.
4. Place into the hot oil to fry. Cook each for about 3 minutes, turning with tongs to be sure they brown evenly. Transfer to a paper towel-lined plate.

Notes:

This recipe can be easily doubled.
These freeze easily after cooling by transferring to a ziplock bag.
To reheat, bake at 400° for 15 minutes.

Firecracker Popcorn

Ingredients:

1 bag microwave popcorn

1 cup white candy melts or white chocolate chips

1 package Strawberry or blue Pop Rocks candy

Blue or red sprinkles.

Directions:

1. Pop the popcorn according to package directions. Spread onto a cookie sheet to cool.

2. Melt the candy melts or chips in the microwave, stopping to stir every 20 seconds until melted. Drizzle onto the popcorn.
3. While the white candy melt mixture is still “wet,” sprinkle on the Pop Rocks and sprinkles.

Mason Jar Pies

Ingredients & Supplies:

4 refrigerated piecrusts

12 (4-oz.) small mason jars

1 can cherry pie filling

2½ cups fresh blueberries

1/8 cup sugar

¼ tsp. cinnamon

½ tsp. cornstarch

Directions:

1. Preheat the oven to 400°. Slice two of the piecrusts into quarters. Press a quarter of crust into each of the jars for the bottom crust, making sure the crust is the same thickness throughout. Trim excess crust to use in the other jars.
2. Fill half of the jars with cherry pie filling.
3. In a large bowl, gently combine the blueberries, sugar, cinnamon and cornstarch until the berries are coated. Fill the top half of the jars.

Notes: Don’t overfill the jars or the filling will overflow on baking. Don’t under-fill them or the pie will deflate.

4. Top the jars with the remaining piecrust in stripes or basket-weave or use small cutters to cut out stars or circle designs.
5. Place the jars on a cookie sheet and bake uncovered for 10 minutes until top crust begins to brown. Remove from oven and cover top with foil and return them to the oven to bake an additional 30 minutes, or until the filling is bubbly and hot.