This annual "holiday" doesn’t really specify what that “something on a stick” happens to be, so get creative! Whether it's a corn dog, a kabob, a cake pop, a popsicle, a roasted marshmallow or a candied apple...go find something yummy on a stick and enjoy!
Here's some great "On a Stick" OC Options:
Rocky Mountain Chocolate Factory: Candied Apples and Frozen Bananas on a Stick
Hot Dog on a Stick (Various Locations): Corn Dogs and Cheese on a Stick
Caspian Restaurant (Irvine): Kabobs
Darya (South Coast Plaza): Kabobs
Sweet & Saucy Shop (Newport Beach): Cake Pops
Bubba Sweets (Huntington Beach): Cake Ups
Saddle Ranch (Costa Mesa): Cotton Candy Tower
Charlie Palmer at Bloomingdale's (South Coast Plaza): Blue Cheese Stuffed Dates
Balboa Beach Treats or Dad's Donut & Bakery Shop (Newport Beach): Balboa Bars
Here's some fun "On a Stick" Recipes:
Recipe courtesy Food Network Magazine
2 carrots, thinly sliced diagonally
1 cucumber, thinly sliced diagonally
1/2 head iceberg lettuce, cut into 2 1/2-inch chunks
1 cup grape or cherry tomatoes
Blue cheese or Ranch dressing for serving
Thread the carrots, cucumber, lettuce and tomatoes onto 4 long wooden skewers, alternating the vegetables. Refrigerate; serve with the dressing.
Recipe courtesy of All Recipes
1/2 cup margarine
1/4 cup honey
3 fresh peaches, pitted and quartered
3 fresh plums, pitted and quartered
3 bananas, cut into 4 pieces each
12 strawberries, hulled
Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.
Melt the margarine and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.
Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.
Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.
Recipe courtesy of Pillsbury
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1ncan (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 wooden corn dog sticks
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375°F. for 12 to 15 minutes or until golden brown.
Insert 1 stick in each crescent dog.
Recipe courtesy of Snyder's of Hanover
12 large Snyder's of Hanover Pretzel Rods
4 ounces white chocolate candy coating
Toppings (blue and red sprinkles, MMs®, or gum drops)
Line a cookie sheet with waxed paper.
Melt the chocolate according to the package. After the chocolate has been melted, dip the Snyder's of Hanover Pretzel Rods into it, covering at least half of the pretzel rod.
Allow the excess chocolate to drip off.
Sprinkle dipped pretzel rods with blue and red toppings.
Drizzle additional chocolate onto the pretzel rod if desired.
Place on the cookie sheet and let set until the chocolate is firm.
Store at room temperature in an air tight container.