Pretzel Hot Dogs

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I’m feeling very patriotic today. And not just because it’s the Fourth of July.

You see, pretzels and hot dogs make me think of baseball. And baseball makes me think of the Texas Rangers. And the Texas Rangers make me think of red, white and blue. I mean, what’s more American than pretzels, hot dogs and baseball?

Nothing, I tell you.

So because it’s Independence Day, I thought I’d share this yummy recipe with you. It combines two of the three things that make America so great, and you can’t be that.

Pretzel Hot Dogs
Source: Joy the Baker

8 hot dogs, cut in half
1 1/2 c warm water
1 Tbsp granulated sugar
1 pkg active dry yeast
4 1/2 c all-purpose flour
2 tsp salt
2 Tbsp butter, melted and cooled
8 c water
1/2 c baking soda
1 large egg, beaten, with splash of water
Ground sea salt and black pepper for topping


In the bowl of a stand mixer fitted with the dough hook, combine warm water and sugar. Sprinkle the yeast on top and set aside for five minutes. It will begin to froth and bubble.

Turn the mixer on low and add the salt, flour and butter (Don’t be a dweeb like me and almost forget to add the butter). Mix until well combined. Increase to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl. It will begin to form a ball around the dough hook. Knead for four more minutes.

Remove the dough from the bowl and wash it to remove any residue. Coat the bowl with oil and return the dough to it. Sprinkle a bit of flour on top of the dough and cover with saran wrap. Place in a warm area and let it rise for 1 hour.

Preheat oven to 425 degrees F.

Once the dough has risen, cut it into 16 equal pieces. Roll each piece into a thin rope about 12 inches long. Wrap the rope of dough around one of the hot dog halves, making sure to seal the ends. Press the layers of dough together so that there are no spaces. You want it completely sealed.

Repeat with all pieces of dough and hot dogs.

Boil the water and baking soda. Add the pretzel dogs a few at a time, boiling each for 30 seconds. Remove with a flat, slotted spatula and place on a baking sheet lined with a Silpat or parchment paper.

If they become unraveled in the boiling water, just press them back together. I promise it’s fine.

Brush tops of the pretzel dogs with egg mixture. Sprinkle salt and pepper on top.

Bake 14-18 minutes until golden brown. Remove and place on a drying rack. Serve warm.

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What are you doing to celebrate today?


Get Ready for the 4th With DIY Sparkler Holders

DIY Star Sparkler Holder


And don’t miss these yummy patriotic recipes!

Star-Spangled Sugar Cookies Sparkler Cupcakes Fruit-Infused Ice Cubes Patriotic Pies Pretzel Hot Dogs Firecracker Popcorn Image Map

Star-Spangled Sugar Cookies | Sparkler Cupcakes | Fruit-Infused Ice Cubes
Patriotic Pies in a Jar | Pretzel Hot Dogs | Firecracker Popcorn


Summer Salsa

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My favorite thing about summer is the fresh fruits and veggies that are in supply at all the grocery stores. I just love walking down the aisles and seeing the beautiful colors and smelling the fresh smells.

And don’t even get me started on Farmer’s Markets. LOVE.

When I saw this recipe on Pinterest, I knew immediately that I wanted to make it. So I did. I changed it up a bit for our tastes, but most of the recipe is the same.

Summer Salsa
Adapted From: Be a Pot Stirrer

1 small onion, finely chopped
1 tsp chopped garlic
1 lime, zest & juice
pinch of salt
drizzle of olive oil
4 roma tomatoes, chopped
1/4 green bell pepper, chopped
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1 jalapeno, seeded & diced
1 can of black beans, drained and rinsed
1 can of whole kernel corn, drained and rinsed


In a small bowl, stir together onion, garlic, lime juice and salt. Set aside while you prepare the other ingredients.

In a large bowl, mix together tomatoes, bell peppers, jalapeño, black beans and corn. Add in onion, garlic and lime juice. Add salt and more lime juice to taste.

Be prepared… this makes A LOT of salsa. But it’s so good, you will want to eat ALL of it. At least it’s healthy though, right?!

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Serve with tortilla chips and enjoy!

Cinnamon Rolls

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As I mentioned yesterday, The Nerd’s favorite breakfast food in cinnamon rolls. I think if I would let him, he’d eat a dozen at a time by himself.

I’ve always wanted to try the Pioneer Woman’s recipe for cinnamon rolls, but having 40-50 cinnamon rolls in my house is not a temptation I want hanging around.

So, I found another great recipe and adapted it to suit our tastes. These cinnamon rolls are extremely rich and decadent… it’s like having dessert for breakfast!

Cinnamon Rolls
Adapted from The Novice Chef and The Pioneer Woman

For the Dough:
3/4 c warm water
2 1/4 tsp fast acting dry yeast
1/2 c granulated sugar
1 tsp salt
1/4 c buttermilk, at room temperature
1 egg
1/3 c canola or vegetable oil
4 1/2-5 c all purpose unbleached flour

For the Filling:
1/4 cup butter
1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch

For the Frosting:
1 bag powdered sugar
1 tsp vanilla
3/4 c milk
1/4 c melted butter
1/8 tsp salt


Combine the buttermilk, egg and oil in a small bowl, then set aside.

In the bowl of a stand mixer with the paddle attachment, mix together water, yeast and 1 Tbsp of the granulated sugar. Whisk and let sit for 5 minutes. When the mixture looks bubbly and frothy, pour in remaining sugar and salt. Mix on low for 15-20 seconds. Add buttermilk mixture and mix until combined.

Switch to the dough hook and add 2 cups of flour into mixer. Then mix on low until incorporated. Sprinkle flour into the mixer 1/4 cup at a time, mixing until dough forms a ball and no longer sticks to the sides of the bowl. The dough should be sticky, but not sticky enough to stick to your hands when touched. Turn mixer on medium-high and knead for 5 minutes.

Remove dough from bowl, grease with butter and replace back into mixing bowl. Cover with plastic wrap and a dish towel. Rise for 1-2 hours or until dough has doubled in size.

Grease two 8×8 pans with nonstick baking spray. Stir brown sugar, cinnamon and cornstarch together in a bowl until combined. Set aside.

Flour a large clean table and rolling pin. Roll dough out to be a 20×30 rectangle, while moving dough around to ensure it’s not sticking to the table. Spread 1/4 c butter on the dough, being sure to go over the entire surface. Go right to the edges, leaving a 1-inch strip untouched on on the edges of dough.

Evenly sprinkle the brown sugar mixture onto the top of the brown sugar layer. Roll the dough up into a tight log; sealing the edges with a little water and your finger. Cut log into 2 inch slices.

Place in two greased 8×8 pans, leaving room for dough to rise/spread. Cover pans with plastic wrap and dish towels. Refrigerate overnight.

In the morning, preheat oven to 350°F. Bake for 20-25 minutes, or until tops start to brown. Be sure to watch them so they don’t burn!

Meanwhile, whisk together the frosting ingredients. The frosting should be thin enough to pour, but still pretty thick. Add milk to reach the desired consistency if needed.

When the cinnamon rolls are done, remove from oven and pour frosting over them immediately. Be sure to get down in the cracks and crevices of the cinnamon rolls. Serve warm.

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Mexican-Style Pot Roast – Celebrate the Holidays With Beef: Week Four

Christmas is just a few days away! Can you believe it? We are currently visiting my parents, and let me tell you — it’s a house full of people! My sister and her family drove in from New Mexico and my grandmother and aunt came to visit, too. That’s 12 adults and five kids in one house!

With all of those people under one roof, I knew it would be the perfect time to try out one of the Texas Beef Council’s company recipes — the Mexican-Style Pot Roast!

This is the *perfect* company meal — it feeds a TON of people! We even had left-overs. We served our roast with tortillas, cheese, Green Apple guacamole and some pico de gallo. YUM!

The Nerd let me open one of my Christmas presents early so I could make this meal… a Le Creuset Dutch oven! Don’t I have the best hubby EVER?

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Mexican-Style Pot Roast
Source: Texas Beef Council

2 1/2 to 3 lb chuck roast
2 Tbsp vegetable oil
3 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 c Mexican beer (like Corona)
1 can (10 oz) diced tomatoes and green chilies (like Rotel)
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
1 c prepared pico de gallo
1 c prepared picante sauce
flour tortillas
shredded Mexican cheese blend


Preheat oven to 325 degrees. Heat the vegetable oil in a cast iron Dutch oven over medium-high heat.

Combine flour, salt and pepper in a large Ziploc bag. Add the roast to the bag and turn to coat. Place roast in the hot pan and brown all sides.

Add beer, Rotel, corn, black beans, pico de gallo and picante sauce to the pan. Cover with lid and place in oven. Cook 3 to 3 1/2 hours until tender enough to pull apart with two forks.

Remove from oven and allow to cool 10 to 15 minutes. Shred with two forks and stir to combine all ingredients.

Serve with shredded cheese in tortillas.

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Want to see some more beef-inspired holiday meals? There are nine other Beef Loving Texas bloggers! You can check out all their posts on my Holiday Beef Pinterest board!

Disclosure: I am participating in a four week campaign with the Texas Beef Council and am being compensated. All opinions and photos are my own. Recipes are courtesy the Texas Beef Council.

Classic Prime Rib Roast – Celebrate the Holidays With Beef: Week Three

One of my favorite things to make for company is roast. I love that you can just pop it in the oven and let it cook for hours… no worries, no slaving over a hot stove. It really is the perfect company recipe.

So I couldn’t wait to get to Week Three in our Celebrate the Holidays With Beef campaign! Festive Holiday Roasts…now that’s right up my alley! I immediately knew I wanted to make the Classic Prime Rib Roast.

I’m so glad I did! The roast was tender and the perfect combination of flavors. And this recipe made enough to feed seven adults with leftovers.

Here’s a couple of things you should know when making a roast:

  • Be careful when using pre-packaged rubs — salt is often the first ingredient and isn’t necessary. Salt is used to accent and add flavor, not to overpower the roast!
  • Sides are also key! Look for items that are festive and economical such as sweet potatoes and green beans, Yukon gold mashers, roasted vegetables, creamed corn and beautiful harvest salads with ingredients of the season.
  • Roasts make a perfect holiday gift for family and friends. Include a rub recipe and a meat thermometer with cooking times.
  • Smaller roasts are perfect for holiday appetizers thinly sliced and served in a silver dinner roll from the bakery with a creamy horseradish spread.
  • During the holidays, leftovers are always welcomed! Use the leftover roast from these recipes for a roast beef sandwich. Place on a crusty roll and use typical sandwich sides like mustard, tomato and lettuce or serve with a cream cheese spread and spinach.

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Classic Prime Rib Roast
Source: Texas Beef Council


1 well-trimmed beef rib roast (6 to 8 pounds), chine bone removed
6 large cloves garlic, crushed
1 1/2 tsp dried thyme leaves
1 tsp cracked black pepper


Preheat oven to 350 degrees F. Combine garlic, thyme leaves and black pepper. Press evenly into surface of beef roast.

Place roast, fat side up, on rack in shallow roasting pan. Do not use a Dutch oven, and don’t add water or cover roast.

Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135 degrees F for medium rare or 150 degrees F for medium.

I wanted my roast to be a little more done, so I cooked it for 3 hours.

Tent loosely with foil and let stand 15 minutes prior to carving to allow the juices to soak into the meat.

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Be sure to check out the recipe posts from the other Texas Beef Bloggers.

Next week, we’ll be sharing savory company recipes. I can’t wait!

Disclosure: I am participating in a four week campaign with the Texas Beef Council and am being compensated. All opinions and photos are my own. Recipes are courtesy the Texas Beef Council. Protection Status