It’s not a patriotic cookout without hot dogs, but a plain dog in a bun, or even with a little ketchup and mustard, can be boring when eaten all summer long. These tasty hot dog bread sticks will save your franks from the boring bun, and are much more fun to eat!

Ingredients

• 1 can refrigerated breadstick dough
• 16 hot dogs
• 16 thick slices Colby cheese (about ¼ to 3/8-inches thick)
• 1 can refrigerated breadstick dough

Instructions:

1. Stick a skewer all the way through each of your hot dogs, leaving about an inch and a half exposed out of the top of each hot dog.
2. Take a piece of breadstick dough, and carefully wrap it around the hot dog until you get to the top. Place the wrapped dogs on a silpat (non-stick baking liner) or parchment paper, and bake according to the package directions for the breadstick dough (about 20 minutes at 350ºF).
3. Using a small star cookie cutter, cut out your stars out of the cheese. (Note: depending on how big or small your cookie cutter is will determine how many stars you get out of each slice of cheese).
4. After your hot dogs have cooled for 2-3 minutes, stick the star through the skewer at the top.

Ice cream is a must all summer long, not to mention on Independence Day. These American flag-inspired ice cream sodas are one of the tastiest ways to show your patriotic pride on the Fourth!

Ingredients

• ½ cup of club soda
• 4 tablespoons Torani™ Syrup total (2 red, 2 blue)
• 3 tablespoons half-and-half
• 3-4 ice cubes
• whipped cream and a cherry for the top

Instructions:

1. Add a few ice cubes to the glass. Pour in red syrup, then measure in about ½ cup of club soda.
2. Add in half-and-half, followed by the blue syrup.
3. Top with whipped cream and a cherry.

These candy-dipped pretzel sticks couldn’t be easier to make and are the perfect snack kids, and adults, will love to munch on at any festive summer party!

Ingredients

• Red, white, and blue candy melts
• Pretzel rods
• White sprinkles

Instructions:

• Melt the candy melts in the microwave according to package directions, all in separate bowls.
• Dip two thirds of the pretzel rod in the white chocolate. Lay out on parchment paper or cooling rack with wax paper underneath.
• Dip the top third of the white section in the blue chocolate. While it is still wet, sprinkle with the white sprinkles. Allow to dry.
• Pour melted red candy into a plastic baggie. Cut the corner of the baggie and drizzle over the white section.