Mark Hagen shares best summer grilling recipes

Mark Hagen of Taste at Home shares food tips to jazz up burgers and hot dogs. Among one of the more unique takes on summer grilling is a mac-n-cheese hot dog.

Mango Cuke Relish

A unique take on Thai Green Curry, served cold and healthily without coconut milk.

Prep/Total Time: 20 min.

1 medium mango, peeled and finely chopped
1/2 cup chopped peeled cucumber
1/4 cup chopped cashews
1/4 cup finely chopped sweet red pepper
1 green onion, thinly sliced
1 tablespoon minced fresh basil
1 tablespoon minced fresh cilantro
1 tablespoon seasoned rice vinegar
1 garlic clove, minced
1 teaspoon green curry paste
1/2 teaspoon grated lime peel
1/4 teaspoon crushed red pepper flakes

In a small bowl, combine all ingredients. Chill until serving. Yield: 2 cups.

Nutrition Facts: 1/4 cup equals 49 calories, 2 g fat (trace saturated fat), 0 cholesterol, 106 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Spicy Olive Relish

Wanted a hot dog with a different tate. Found these items in the refrigerater. you can also delete the mustard and add olive oil. goes well on toasted bagel bites and garlic bread.

Prep/Total Time: 10 min.

1 jar (16 ounces) pickled hot cherry peppers, drained
1 jar (7 ounces) pimiento-stuffed 

olives, drained
1 small onion, quartered
1 tablespoon yellow mustard

Place peppers, olives and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in mustard. Yield: 2 cups.

Nutrition Facts: 2 tablespoons equals 36 calories, 2 g fat (trace saturated fat), 0 cholesterol, 542 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.

Summertime Fruit Trifles

Eye-catching trifles are easy to prepare when you use purchased pound cake, instant pudding and frozen whipped topping. Letting guests assemble their own makes it fun—and saves you time!—Darlene Brenden, Salem, Oregon

Prep: 45 min. + chilling

1/3 cup sugar
1/4 cup all-purpose flour
1-1/2 cups whole milk
1 egg, lightly beaten
1/2 cup orange juice
1 tablespoon butter
1 teaspoon grated orange peel
1 can (20 ounces) crushed pineapple, undrained
1 package (3.4 ounces) instant vanilla pudding mix
1 cup whipped topping
2 cups sliced peeled fresh or frozen peaches, thawed
1 cup sliced fresh strawberries
1 cup fresh raspberries
1/2 cup fresh blueberries
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1/2-inch cubes

In a large saucepan, combine sugar and flour; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.