I’m Jianne Carlo and I’ll be your host for this HOT— yeah, I’m being snarky—contest. If you have any questions, drop me an email (, or leave a comment below. Let’s hit the contest ground running!

Summer’s hot and the kitchen’s hotter, so the Nice Girls are looking for great recipes to cool us (and YOU!) down this summer. Our contest runs from AUGUST 4TH – 17TH. We’re posting daily featured recipes on the blog from each of our Nice Girls, but we want you to participate.


Post your own cool-down recipes in the comment section of the featured post. The recipe can be for a drink, an appetizer, an entrée, or a yummy dessert. Each recipe you post enters you to win our GRAND PRIZE OF A $50 AMAZON GIFT CARD at the end of our contest. More recipes = more entries.


At the end of our contest, FOUR lucky readers will be chosen by the Nice Girls for second place prizes, one in each food category. So make your recipes delightful, readers, because we get to vote on the ones we like best. The recipe in each category with the most votes wins an AMAZON GIFT CARD prize!

Now for today’s Featured Recipe: Grilled Creole Pouch Potatoes  from Nice Girl Dakota Trace

Creole Pouched PotatoIngredients

  • 6 Medium Sized Russet Potatoes, unpeeled but scrubbed
  • Aluminum Foil (2 pieces about 14 inches in length
  • Non-stick canola or vegetable spray
  • Salt and Pepper to taste
  • Creole* seasoning (about a tsp total)


  1. Lay foil down with dull side up, spray with non-stick spray
  2. Slice potatoes in bite size pieces. (I usually quarter the potato then slice it into 1/4 inch slices)
  1. Layer about a quarter of the potatoes on the foil.  Then salt and pepper to taste as well as a good shake of creole seasoning. Spray potatoes again with non-stick spray.  Repeat until you gone through all the sliced potatoes.
  2. Take second piece of foil.  Spray dull side and the place on top of potatoes.  Fold and crimp foil until a pouch is formed.
  3. Place on grill for 30 minutes…flipping frequently.  (I have a smoker and move the pouch over to the warming side about 15 minutes into cooking to keep it warm as I cook the meat. This insures that the potatoes and meat are done at the same time.)
  4. Slice through the top piece of foil with a sharp knife. BE CAREFUL – steam will rise from the pouch.   If done correctly you’ll have a convenient foil bowl to serve steamed but flavorful potatoes.


Hopefully your family will enjoy this tasty but healthy version of a potato based side dish. (And yes I did say healthy…sneaky mom that I am.)

*I use Tony Chachere’s Creole Seasoning…and while it does have a bit of a kick…it is mild enough even for me.  This is NOT Cajun seasoning.

Readers, don’t forget to post your favorite recipes in the comments section, now through AUGUST 17TH, for a chance to win our Grand Prize of a $50 Amazon gift card or one of Four AMAZON GIFT CARD Prizes! Winners will be announced August 21st!


Dakota Trace

The Nice Girls Writing Naughty




  1. You’re so right, Brandi – ALL kids love this. Must admit I’ve never done them over a campfire. I bet they taste ten times better! Everything does in the outdoors.

    • Everything taste better over a camp fire lol. =) I was trying to come up with something you can do that was easy for the summer, & kids can do these themselves(With supervision by the fire lol).

      And now I want a hotdog!! I made myself hungry here & i’m lazy today,… so i’m gonna go get a corndog out the freezer & heat that up lol (Also something kids love to eat!! Take it out the freezer, pop it in the microwave for a min, take it out & let it cool,…. quick & easy lmao!)

      Hope you’re having a great day! And I really hope my posts aren’t annoying you all,…. cuz sometimes I feel like i’m the only reader posting with you awesome authors lol.

  2. That sounds good Dakota! Thanks for sharing!! =) I’m gonna share something here that most kids love!

    Crescent Dogs AKA Pigs in a blanket!
    prep time 10 min
    total time 25 min
    ingredients 3
    servings 8

    8 hot dogs
    4 slices (3/4 oz each) American cheese, each cut into 6 strips
    1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

    Step 1
    Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

    Step 2
    Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

    Step 3
    Bake at 375°F. for 12 to 15 minutes or until golden brown.

    If you don’t like cheese, you can skip that ingredient lol.

    Or, if you are outside at night by a campfire, you can make them over the fire!

    Campfire Crescent Dogs

    1 tube Pillsbury Crescent Rolls
    8 hot dogs


    1. On a flat surface, open the tube of crescent rolls and unroll dough. Separate into triangles along perforations.

    2. Place the hot dog on the edge of the crescent roll and begin rolling so the majority of hot dog is covered by the crescent dough. Make sure the crescent dough overlaps at the end, otherwise it will fall apart.

    3. Skewer your crescent dog on a stick and roast it over the fire until golden brown. (Tip: Roasting away from the flames, but in a spot that is still quite hot, gives a nice even roasting.)

    4. Serve immediately with whatever you like on your dogs. =)

    See, something simple & the kids would like it. =)

    BLeigh1130 at yahoo dot com

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