Ingredients

• 1 (14-oz) box mac & cheese dinner
• 4 hot dogs
• 4 tablespoons unsalted butter
• 8 slices hearty white bread
• ¼ cup barbecue sauce
• ¼ cup shredded coleslaw
• 16 dill pickle chips
• 1 cup shredded cheddar cheese

Steps

1. Preheat grill (or grill pan). Cook mac & cheese following package instructions, then set aside.
2. Grill hot dogs following package instructions; transfer to cutting board. Cut hot dogs in half crosswise and lengthwise.
3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Spread butter on one side of each slice of bread; spread barbecue sauce on other side. Top 4 slices, barbecue-side up, with 1 tablespoon slaw, 4 pickles, 4 pieces of hot dog, 3 tablespoons mac & cheese, 4 tablespoons shredded cheese, and 1 more slice of bread, butter-side out (to make a sandwich).
4. Place 2 sandwiches at a time in pan; cook 4–5 minutes on each side or until bread is golden and cheese has melted. Serve with remaining mac & cheese.

Ingredients

• Nonstick aluminum foil
• 1 box classic pound (or yellow) cake mix (15.25–16 oz)
• 1 orange, for zest/juice
• 2 eggs, beaten
• 1 cup unsalted butter, softened and divided
• 1 (5.5-oz) container whole milk coconut yogurt
• 1 (2.8-oz) package cooked bacon pieces, finely chopped
• 1 (5.5-oz) container whole milk mango yogurt
• 3 cups powdered sugar

Steps

1. Preheat oven to 350°F. Line baking sheet with foil. Place cake mix in large bowl. Zest orange (2 teaspoons); squeeze for juice (3 tablespoons). Place in second bowl: beaten eggs, ½ cup butter, coconut yogurt, zest, and juice; whisk until blended.
2. Combine wet mixture with cake mix; stir until blended. Scoop cookies (about 2 tablespoons) onto baking sheet; bake 14–16 minutes or until lightly brown on edges. Let stand 10 minutes to cool.
3. Chop bacon. Combine remaining ½ cup butter and mango yogurt; beat with an electric mixer on low speed for 1–2 minutes or until smooth. Beat in sugar, ½ cup at a time, until smooth. Spread icing over cookies and sprinkle with bacon; serve.