PITTSBURGH (KDKA) — School’s out for summer and Rania Harris says it’s time to party. This week, she stops by Pittsburgh Today Live with some fun recipes kids can enjoy all summer long!

Hidden Hot Dogs
1 package (8 oz) crescent rolls
1 package (8) hot dogs

Preheat oven to 350 degrees. Open the package of rolls and separate the little triangles, flatten each triangle a little with your hands. Open the hot dogs and wrap each one in a flattened roll – pinch the dough together so that each hot dog stays wrapped. Put the dough wrapped hot dogs on a baking pan – make sure that they don’t touch each other. Bake until the dough puffs up and turns a light golden brown – about 10 minutes. Serve the dough dogs with ketchup and mustard.

Monkey Milkshake
2 cups whole milk
2 medium bananas
1 pint vanilla ice cream
Chocolate syrup to taste

Combine ingredients in blender and blend well.

Whirl until smooth.

Pour into hollow coconut shells or glasses and serve with straws.

Serves: 4

Pineapple Upside Down Biscuits
1 (10 ounce) can crushed pineapple
½ cup packed light brown sugar
¼ cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12 ounce) package refrigerated buttermilk biscuits (10 count)

Preheat the oven to 400 degrees.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry on the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Yield: 10 biscuits

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