Taste of the Ozarks: Hot dog days of summer

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SPRINGFIELD, Mo. Bacon Cheddar Dogs

-- 8 All Beef Dogs
-- Ketchup
-- 8 Buns
-- Mustard
-- 8 Slices Uncooked Bacon
-- BBQ Sauce
-- 2 cups Shredded Cheddar Diced Onion

Wrap each hot dog with a stick of bacon in a spiral fashion. Place on a parchment or foil lined cookie sheet with at least a small side to contain grease. Bake in a preheated oven at 400 degrees for about 15-20 minutes until bacon is fully cooked. Warm buns slightly and put a cooked dog in each. Top with desired condiments and a pile of shredded cheddar. Serve hot!

Taco Dogs

-- 8 All Beef Dogs
-- 1 jar Salsa
-- 8 Buns
-- Shredded Lettuce
-- 1 jar White Queso Dip Tortilla Chips, Crushed

Bake dogs on a cookie sheet at 400 degrees for about 15 minutes until warmed through. Warm buns slightly and put a dog in each. Pour hot queso dip over dogs and sprinkle with crushed chips. Top with salsa and lettuce. Serve.

Cooler Corn

-- 6 - 8 ears of fresh corn, shucked
-- Salt
-- Boiling Water
-- Pepper
-- Spray Butter

Place shucked corn in a clean cooler, large enough that the corn covers the bottom no more than 2 layers deep. Pour boiling water over corn enough to almost submerge. Close cooler lid and allow to sit for 30 minutes. Drain cooler being careful as water may still be very hot. Spray corn with butter and add desired salt and pepper. Serve. Holds great for up to 2 hours in unopened cooler.

Ryan B. Tiller
DBD Gourmet, Inc.
P. 417.866.4630
F. 417.866.4952