Step 1

To make the hot dog bar an easy process, make a list of all the toppings you'd like to have out. You can chop, cut and grate all of them the night before, place them in separate bowls or jars, then cover and store them in the fridge until it's go-time! For cookouts, I like to estimate about 1.5 hot dogs per person. For toppings, they will differ depending on what's popular in your family. I'd say as long as you have 1 cup of most toppings (for instance, you don't need an entire cup of bacon! But you do need a cup of cheese and tomatoes), you're good. Use your judgement! Don't be afraid to get crazy - baked beans and mac and cheese actually taste amazing on hot dogs. Make it a carb party.

Step 2

To make the grilled corn salad I mention above: stir together about 1 ½ cups corn kernels with 2 tablespoons chopped cilantro, a pinch of salt and pepper, a 1/4 teaspoon chili powder, juice from ½ lime and 2 to 3 tablespoons crumbled cotija cheese. This can be made the night before, but is probably best 2 to 3 hours before.

Step 3

To make the jalapeno apple slaw I mention above: toss together 2 cups shredded green cabbage with 1 grated apple, 1 thinly sliced jalapeno pepper, a pinch of salt and pepper, a drizzle of olive oil and juice from ½ lime. This can be made the night before. Gets even more flavor in the fridge!