A NOTE FROM MARINA...
Adventure is so much fun and what better way to enjoy the activities you’ll be participating in than with delicious food! Our menu includes homemade lemonade and a fun spin on pigs in a blanket, with some delicious dipping sauces. If you’re looking to jazz up your s’more, I recommend adding a brownie to make it extra sweet!
We would LOVE for you to share pictures enjoying your dinner! Tag #datenightinbox & #marinamakeseats
Pigs in a Blanket (makes three pigs in a blanket)
1 sheet of frozen puff pastry (GF option: gluten free hot dog bun)
3 hot dogs (vegetarian option: veggie hot dog)
4-5 slices of American cheese
3-4 tablespoons of coarse Dijon mustard
1 tablespoon of honey
Thaw the puff pastry by letting it sit out for 40 minutes to an hour.
Preheat your oven to 400 degrees. Then cut the puff pastry into thirds and roll each piece around each hot dog. Place the puff pastry wrapped hotdogs onto a baking sheet and place in the oven for 25-30 minutes, or until puffy and golden brown.
While the hot dogs are baking, assemble the dipping sauces. Place cheese slices in a microwave safe bowl and microwave for 10 seconds at a time, stirring often until the cheese is melted. To make the mustard dipping sauce, combine the mustard and honey.
Once hotdogs are cooked, let cool for a few minutes before placing on a plate and serving with dipping sauces.
Boxed brownie mix (plus ingredients listed on the box)
Follow the directions listed on the boxed brownie mix. Let brownies cool before adding to the s’mores. When assembling the s’more, place a slice of brownie a little smaller than the size of your graham cracker, on top of one graham cracker. Then place the marshmallow and chocolate on top of the brownie. Finally, gently press the graham crackers together and take a big bite!