In the Spotlight: Hot Dogs and Hearts

Reach back and pull out those happy memories of your favorite childhood foods. Lucky Charms, Bologna, Grilled Cheese Sandwich’s, Hot Dogs or whatever it is that triggers a happy moment.
There’s comfort food and then there’s childhood comfort food. For some reason that childhood comfort food tops current comfort food.
Anyway, before it starts to get more confusing and hard to read, check out some childhood comfort food recipes (hot dogs) below.
Aren’t these little tiny colored hearts pictured here cute? Perfect for Valentine sugar cookies! A tradition at our house for the little people. The flour, the icing, the sprinkles, the mess! Here we go again. Childhood comfort food. Not my childhood – but there’s just something exciting about creating happy memories for others.

Delicious Deli Deals

This sale runs for two weeks – until February 13th
Corned Beef – normally $8.49 – now $7.49
Colby – normally $5.39 – now $4.39
Bacon Cheese – normally $5.59 – now $4.59

Sweet & Spicy BBQ Hot Dogs

Makes 4    25 minutes
The sweet & spicy make a perfect balance for this comfort food.


4 hot dogs
4 hot dog buns*
2 pineapple rings, diced
½ of a jalapeno, diced
¼ cup red onion, diced
Pinch of salt*
2 tablespoons barbecue sauce*
2 slices pepper jack cheese*
* Ingredients available at The Country Cupboard
  1. Grill hot dogs over medium heat for 6-10 minutes, or boil for 4-5 minutes.
  2. While the hot dogs are cooking, prepare the relish.
  3. To make the relish, combine pineapple, jalapeno, red onion and salt in a small bowl.
  4. Line a deep casserole dish with hot dog buns.
  5. When hot dogs are finished cooking, place them in hot dog buns.
  6. Top each hot dog with relish, ½ tablespoon barbecue sauce, and pepper jack cheese.
  7. If you really want to get into the game day spirit, arrange your cheese to look like the threads on a football. If you don’t want to spend the time doing that, just throw it on top!
  8. Place hot dogs in preheated 350 degree F. oven for 5-7 minutes, until cheese has slightly melted.


Philly Cheesesteak Hot Dogs

Makes 6      45 minutes
This looks like a big effort, but really it’s just making the cheese sauce. And it will be worth it.


For the Provolone Cheese Sauce:
  • 4 tablespoons of butter*
  • 3 tablespoons of all-purpose flour*
  • 2 cups of milk
  • 1/2 teaspoon of salt*
  • 1/4 teaspoon of pepper*
  • 1/8 teaspoon of freshly grated nutmeg*
  • 1/4 teaspoon of dry mustard*
  • 3/4 cup of grated smoked provolone cheese*
  • 1 1/2 cups of grated provolone cheese*
For the Philly Cheesesteak Hot Dogs
  • 3/4 pound of deli roast beef, sliced thin and cut into strips*
  • 2 teaspoons of olive oil*
  • 2 medium Vidalia onions, sliced thin
  • 1 large green pepper, ribs and seeds removed, diced
  • 6 hot dogs
  • 6 soft sub rolls, sliced*
* Ingredients available at The Country Cupboard


To make the Provolone Cheese Sauce:
  1. In a heavy saucepan, melt the butter over medium high heat.
  2. When the butter is melted, whisk in the flour and cook for a couple minutes until it forms a nice paste and starts to get a bit golden brown.
  3. Slowly whisk in the milk so that there are no lumps.
  4. Continue to whisk until the mixture starts to thicken and coat the back of a wooden spoon.
  5. Whisk in the salt, pepper, nutmeg and mustard.
  6. Fold in the grated cheeses.
  7. Stir the cheese sauce mixture until all of the cheese has melted.
  8. Keep warm while you prepare the hot dogs.
  9. In a large saucepan, over medium high heat, add a few slices at a time of the deli meat and griddle until it starts to caramelize. Set aside.
  10. To the sauté pan, add the olive oil and add the sliced Vidalia onions.
  11. When they start to caramelize, add the diced green bell pepper.
  12. Cook until the peppers are softened and the onions are slightly caramelized. Set aside.
  13. Griddle or grill the hot dogs until they are cooked through.
To assemble:
  1. To the sub, add the warmed deli meat and some of the peppers and onion mixture.
  2. Nestle the hot dog on top of the peppers and onions.
  3. Drizzle with some of the creamy provolone sauce and top with a few more peppers and onions.

A Peek in the Pantry

Classes at The Country Cupboard
Digest good information and good food. You must preregister. Stop in, email or call to sign up. Space is limited.
*Using Essential Oils for Natural Solutions (Basic Class)
A fun, free class to learn what oils are, how they work and experience them for yourself. You must register in advance for this class.
Tuesday, February 27th, 6:30-8pm 
Thursday, March 15th, 6:30-8pm
Tuesday, April 10th, 6:30-8pm
Thursday, May 3rd, 6:30-8pm 


Essential Emotions and Moods – Make ‘N Take – $8
Deal with anxiousness, feeling down, overwhelmed or lack of motivation? Maybe you’re irritable, sad, or looking for happy feelings. This class teaches how essential oils can support your body’s emotions and mood. Experience with oils is helpful, but not necessary. Includes a make and take 5 ml Essential Oil Stress Blend.
Thursday, February 19th 6:30 pm 
Essential Oils for Moms and Babies – Make ‘N Take – $5
Your families might be generally healthy so why would you want to use essential oils? We have days where everything seems to go wrong, no one is getting a good night’s sleep and it’s overwhelming. We’ll share favorite oils for babies, pregnancy and birth, how to use and safety with using oils. Includes a make and take: Calm Mama, Calm Baby Blend. 
Tuesday, March 20th 6:30 pm 
Essential Oils for Moms and Babies – WEBINAR***
Your families might be generally healthy so why would you want to use essential oils? We have days where everything seems to go wrong, no one is getting a good night’s sleep and it’s overwhelming. We’ll share favorite oils for babies, pregnancy and birth, how to use and safety with using oils.
Wednesday, March 21st 10 AM, 3 pm central



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s