CHILI DOG CASSEROLE
1 Jiffy Corn muffin mix
1/2 cup chopped onion
1 package Ball Park ALL beef hot dogs
1 can chili with beans
1 cup shredded cheddar cheese
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
- Preheat oven to 350°.
- Spray 8×8 baking dish with non-stick spray.
- Prepare muffin mix batter per package instructions adding the garlic powder, chipotle chili powder and brown sugar to the batter.
- Pour half the batter into the baking dish.
- In a skillet over medium high heat, brown hot dogs on all sides.
- Lay hot dogs on top of batter in a single layer.
- Spread chili evenly over the hot dogs.
- Sprinkle 3.4 of the onions over the chili.
- Spread 3/4 cup of the cheese over the onions.
- Spread remaining batter over cheese.
- Bake 30 minutes or until a toothpick comes out clean.
- Sprinkle remaining cheese and onions on top and serve.
You will never go wrong serving these at a tailgate party. Especially ,if you put them next to the cold beers!
MINI CHEESE PUFFS with HOMEMADE Bleu Cheese 11-11-2014 adapted from ROXY
Yields: 50 1/2 inch cheese balls
2 ½ cups finely shredded cheddar cheese blend of your choice**
¾ cup grated Parmesan cheese
2 Large eggs
4 tablespoons Wondra
1 teaspoon baking powder
Avocado oil for frying
**I use a combination of Sharp Cheddar & Monterey Jack
- In a bowl combine all the ingredients.
- Mix well until mixture holds together and shape into small balls.
- Make sure your cheese balls are not too big since they will almost double in size when you fry them.
- Fry cheese balls in hot oil until golden brown.
- You should have enough oil so your balls are almost completely covered.
- Drain on paper towels.
Just in time for Football tailgating!!
GARDEN TOMATO SALSA
6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste
Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.
CHIPOTLE DR. PEPPER SHREDDED PORK
Prep Time: 5 Minutes
Difficulty: REALLY Easy
Cook Time: 6+ Hours
Servings: 18-20 Servings
1 Large Vidalia Onion
5-7 pound Pork Shoulder or Pork Butt
Freshly ground Salt
Freshly Ground Black Pepper
11 ounce Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
1/3 cup packed Brown Sugar
1 batch Sauce Recipe below **
- Preheat oven to 300˚.
- Peel the onion and cut it into wedges. Lay onion wedges in the bottom of a large dutch oven.
- Generously salt and pepper the pork roast, then set it on top of the onions in the pan fat side up.
- Puree the peppers and the juice.
- Strain the peppers to remove the seeds and skins.
- Mix together the pureed peppers and brown sugar.
- Pour over top of the roast then pour the Dr. Pepper over it all.
- Cover and place in oven.
- Cook for at least six hours, undistrubed.
- Check meat; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour or until it is.
- Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat.
- Drain the meat in a colander and discard all but 1 cup of the liquid.
- Add warm sauce (recipe below) to meat and coat well. If necessary use the 1 cup of liquid to keep the meat moist and juicy.
- Keep warm until ready to serve.
- Serve on warm flour tortillas topped with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.NOTE: You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam
1 tablespoon Bragg’s Aminos
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper
- In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
- Reduce heat to as low as possible and simmer while the ribs bake.
- Sauce will thicken during this simmering so stir frequently.
**NOTE: If you prefer, a bottle of your favorite BBQ sauce will work just as well.
I wish I could tell you where I saw this recipe, but I can’t. I did adapt it slightly, but it really makes the perfect football food – quick, easy and tasty.
BAKED HAM & SWISS SANDWICHES
12 pack of KING’S Hawaiian rolls
4 slices thick ham, quartered (to fit on rolls)
4 large slices Swiss cheese, quartered (to fit on rolls)
1/3 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
- Slice rolls in half and layer pan with bottom halves.*
- Place a slice of ham and Swiss cheese on each roll.
- Put the tops on.
- In a small saucepan melt the butter.
- Add the Worcestershire sauce and seasonings and blend well.
- Brush the tops of each roll.
- Cover with foil and refrigerate over night.
- Preheat oven to 375°.
- Bake 15-20 minutes.
- Serve immediately! They are best hot.
As an added bonus they are really good as a “club” adding turkey as well to the ham.
*Original recipe called for using a 9×13 pan. I used my lasagna pan and it worked out very well.
SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies
50 Kraft caramels
1 can sweetened condensed milk
1/4 cup + 1/4 cup unsalted butter
1 bag mini marshmallows
1 1/2 teaspoon vanilla extract
3 teaspoons sea salt flakes
- In a medium sauce pan over a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup unsalted butter until smooth.
- Remove from heat.
- Line a 9×13 baking dish with foil, extending over the edge.
- Spray with non-stick PURE or PAM.
- Melt butter in large sauce pan.
- Add marshmallows and stir until just melted.
- Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
- Remove from heat.
- Stir in rice krispies until evenly coated.
- Press into pan**.
- Cool completely.
- Pour remaining caramel over rice kripy treats and spread even with a spatula.
- Sprinkle remaining sea salt over top.
- Store in an airtight container.
**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking. It helps to press down firmly to get an even level.
HOBO FOIL STEWS with BUTTER BBQ SAUCE
2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
1 Yukon potato, chunked
1 carrot, sliced
1 Mexican onion sliced thin
salt and pepper to taste
1 tablespoon butter per patty
- Layer 2 pieces of heavy duty foil on top of each other.
- Place the hamburger patty in the center.
- Top with 1 tablespoon butter.
- Spread BBQ sauce around the butter.
- Top with sliced onions.
- Spread onions and carrots evenly around the meat.
- Fold the foil pieces up around the meat tightly.
- Turn it over seam side down and then seal the 2nd piece of foil.
- Turn them back over so they are meat side down.
- Bring grill to a medium heat, around 225°.
- Place foil packs on grill with lid shut for 10 minutes.
- Turn packets over for 10 more minutes.
- Serve in foil or slide out onto a plate.
HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup
- In a large saucepan combine all the ingredients except the ketchup.
- Cook uncovered until sugar is dissolved and all ingredient are well blended.
- Add ketchup and bring to a slow boil, stirring constantly.
- Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.