Family favorites
This is hands down my favorite hot dog recipe! Although I am giving you the air fryer directions, these can easily be put on the grill and cooked as well! The slaw can be made in advance and this can easily be made for a crowd. We shared these and EVERYONE that tried them absolutely loved them saying they were the best hot dogs they have ever had. I know that says a lot. Maybe you have read recipes claiming it’s the best this or that, but I don’t eat hotdogs and don’t like them but I love this recipe. I will be making it many times through the summer!
8 servings
INGREDIENTS
8 hot dogs
8 slices of bacon
8 hot dog buns
1 package coleslaw mix
1 container of Marie’s coleslaw dressing
1 Granny Smith Apple, diced
1 cup Craisins
2 Tablespoons pure maple syrup
Fresh cracked pepper
Pickled jalapeño peppers-optional
DIRECTIONS
Wrap each slice of bacon around each hot dog. Place 4 of the wrapped hotdogs in the air fryer. Fry at 400 degrees for 9 minutes turn the hotdogs over and fry again for another 9 minutes or until bacon is cooked to your desired crispness. If you want the buns toasted take the hot dogs out a couple minutes early, place the hotdogs in the buns, place them back in the fryer and continue to cook for two more minutes or until desired toast is achieved.
Meanwhile make the slaw by putting the slaw mix in a large bowl, adding the slaw dressing, Craisins, diced apple, maple syrup and cracked pepper. Mix well coating all of the slaw with the dressing.
Top the hot dogs with the slaw and add pickled jalapeños. Serve immediately.
Enjoy!
I found this recipe on Food Network and have made it multiple times as it has quickly become a family favorite. I made them in the air fryer but will give the directions for oven roasted as well. This is a great gluten-free side dish for all of your gluten-free friends or in my case, our son Robby. Robby has been known to take seconds and even thirds of this dish so I always make plenty!
INGREDIENTS
2 pounds potatoes, diced- I used the small gold potatoes
1 cup of mayonnaise
1/4 cup white vinegar
1 Tablespoon paprika
2 teaspoons sugar
Salt
Pepper
Olive oil
for garnish-optional
FOR THE OVEN METHOD YOU WILL NEED
2 Tablespoons unsalted Butter
(Second picture are the potatoes before sauce went on)
DIRECTIONS
Place the diced potatoes in a bowl and drizzle with enough olive oil to coat them. Transfer them to the air fryer and fry at 400 degrees for 18 minutes stirring half way through. Keep in mind air fryers vary in size and temp. While the potatoes are frying you can make the sauce by combining the mayonnaise, white vinegar, paprika, and sugar in a small bowl and mix well. When the potatoes are done transfer them to a serving dish, season with salt and pepper and stir. Add the sauce and stir again until well combined. Add chives if desired. Serve immediately.
BAKED VERSION
Preheat the oven to 450 degrees. Bring a large pot of heavily salted water to a boil, add the potatoes until slightly tender 4-6 minutes depending on the size of potatoes. Drain and pat dry.
Scatter the potatoes on a baking sheet, season with salt and pepper, drizzle with melted butter and toss to coat using tongs. Roast until dark brown and crispy 30 -45 minutes stirring half way through.
Make the dressing as directed as above and add to the potatoes when they are done roasting in the oven and transfer to a serving bowl.
Enjoy!
My family loves apple cake and it’s not just a fall favorite for us. I make apple cake year round but when I saw this recipe by www.afamilyfeast.com, I knew I had to make it and I’m so glad I did. This cake reminded me of my Mother-in-Law, Joan’s apple cake. Sadly Joan has passed and I don’t have her recipe but this was the closest I have tasted to her wonderful cake! Needless to say, this is a keeper that I will be making many, many more times!
INGREDIENTS FOR THE CAKE
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
2 teaspoons vanilla
3 large apples, peeled and cut into large pieces – I used a combination of Granny Smith and Honey Crisp
1 cup chopped walnuts – optional
INGREDIENTS FOR THE GLAZE
3 Tablespoons Butter
3 Tablespoons brown sugar
3 Tablespoons granulated sugar
3 Tablespoons heavy cream
1/4 teaspoon vanilla
DIRECTIONS
Preheat oven to 325 degrees. Grease and flour a 12 cup bundt pan and set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a bowl of a stand mixer combine oil, both sugars, and mix until well blended.
Add eggs one at a time mixing after each one. Add vanilla and mix again. Add the whisked dry ingredients to the batter a little at a time until it’s all combined. By hand fold in apples and walnuts and mix until evenly combined.
Spoon the batter into your prepared pan bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and allow the cake to cool in pan for 20 minutes.
While the cake is cooling, you can prepare the glaze in a saucepan over medium heat. Combine all of the ingredients. Bring to a boil and allow to boil for 1 minute. Remove glaze from the heat.
Remove the cake from the pan onto a serving plate. Spoon the glaze over the warm cake and allow to cool a little longer before serving.
Enjoy!
I recently purchased a Philips XXL Air Fryer and have loved it! This was one of the first recipes I tried. This makes enough for 2 people and It could not have been any easier or more delicious! Most air fryer recipes can be done in the oven as well and this recipe could easily be adapted to baking it. If I were to bake it I would put the corn and the potatoes on a sheet pan and bake for about 30 minutes at 375 degrees, stir veggies and add the sliced kielbasa and continue baking for an additional 15-20 minutes until the potatoes are cooked through.
INGREDIENTS
2 frozen half ears of corn (can use fresh but this is what I had on hand. If using fresh, cooking time will be same as kielbasa and potatoes )
1 fully cooked kielbasa-sliced into rounds
3 cups small diced potatoes
Olive oil
Salt
Pepper
Butter to spread on corn when done
DIRECTIONS
Drizzle a small amount of olive oil over the corn and add the corn into your air fryer. Cook at 350 degrees for ten minutes. Open the air fryer and add the kielbasa and diced potatoes that you have also drizzled with olive oil. Add salt and pepper over all of the kielbasa, sausage, potatoes, and stir. Continue cooking for an additional ten minutes. Mine were done at this point but depending on the model and size cooking time may vary.
Remove from fryer, add butter to your corn and serve.
Enjoy!
As I have mentioned Robby does not do well with gluten although he can handle small amounts of dairy. I made this recipe for him and we all loved it, you would never know this was gluten free and dairy free. This is usually done in a loaf pan but I made them in these cute little bundt pans to be a little more festive. Robby said this was hands down the best gluten-free dessert I have made so far. That says a lot if Robby loves this, you will too!
INGREDIENTS
1/2 cup olive oil, I used California olive ranch
1 cup granulated sugar
2 Tablespoons fresh lemon zest
2 eggs, room temperature
1/2 cup unsweetened vanilla almond milk
1/2 cup freshly squeezed lemon juice (about 2 large lemons)
2 cups gluten-free flour blend, I used Bob’s 1 to 1
2 teaspoons double acting baking powder
1/4 teaspoon salt
1 cup frozen blueberries
1 Tablespoon Gluten Free flour blend for blueberries
GLAZE
1/2 cup powdered sugar
3 teaspoons freshly squeezed lemon juice
DIRECTIONS
Preheat oven to 350 degrees. Line a 9 x 5 glass loaf pan with enough parchment paper to overhang each side by one inch or you can spray a mini bundt pan with non-stick baking spray and set aside.
Zest the lemons, set aside. Juice the lemons. You will need a half cup of juice. Place the juice into a small saucepan and slowly bring to a boil. Reduce heat to a simmer until the juice is reduced by 1/4 yielding a 1/4 cup. Place the juice in a bowl and set aside to cool.
Cream together the olive oil, sugar and lemon zest in the bowl of a mixing stand mixer fitted with a paddle attachment. Add in the eggs one at a time and mix until the mixture is smooth. Add the almond milk and lemon juice. Mix until combined. Add the gluten-free flour, baking powder, and salt. Mix on low speed just until the dry ingredients are incorporated then turn the mixer off.
Place the frozen blueberries in a bowl with 1 Tablespoon of the gluten-free flour and toss to coat the blueberries. Spoon the berries into the flour and fold in gently into the batter.
Pour the batter into the prepared pan. Bake on the middle rack of the oven for 60 – 65 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow the loaf to cool in the pan for 30 minutes then transfer to a cooling rack by lifting up on the overhanging parchment paper. Cool completely.
Once the cake is completely cooled stir together the glaze ingredients and stir or whisk until smooth glaze forms. Pour the glaze over the top of the loaf and gently spread or drizzle to the edges of the loaf.
Allow loaf to sit for 15 minutes before slicing to allow the glaze to set up.
Enjoy!
I found this recipe at www.theglutenfreegathering.com
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