Corndog Bites, Artichoke Dip, Chili & Puppy Chow
This post is from our friend Aimee D with Gridiron Girl (www.GridironGirl.org, @gridirongirlorg). She has been kind enough to share some of her families go to recipes for the tailgating season.
CORN DOG BITES
- 2 boxes Jiffy Corn Muffin Mix
- 2 eggs
- 2/3 milk
- 2 tbsp honey
- 18 little smokies (or 18 slices of hot dog, about 3/4?)
Preheat oven to 400 degrees. Spray three mini muffin pans generously with cooking spray or line with mini cupcake liners. Prepare muffin mix according to directions and stir in honey. Fill each muffin cup about 2/3 full. Cut little smokies in half and put in the center of the muffin batter. Bake for 8 minutes. Allow to cool in the pan for a couple of minutes then serve with ketchup and mustard. If you are making these the night before like I did, you can reheat them in the oven of wrap them in foil and heat in a pan over medium heat on your grill.
ROASTED RED PEPPER AND ARTICHOKE DIP
- 1 1/2 packages (12 oz) neufchatel or cream cheese
- 1/2 cup diced roasted red peppers
- 1 small jar marinated artichoke hearts (if you don’t have marinated ones, just use plain and add a couple tablespoons of italian dressing)
- 1/2 packet of ranch dip mix
WENDY’S CROWD PLEASING CHILI
- 1 very large (1 gallon) can chili con carne
- 1 equally large can tomato sauce
- 3 cans kidney beans
- 3 cans pinto or chili beans (or 2 pkgs dry beans, soaked overnight)
- 3 cans diced tomatoes with onions and green peppers
- 2 cans diced tomatoes with lime and cilantro
- 3 cans Ro-Tel (or tomatoes with green chiles)
- 1 large onion, finely chopped
- 3 lbs cooked ground beef or turkey
- 3 tsp chili powder
- salt & pepper to taste
PUPPY CHOW
- 9 cups rice cereal (Chex, Crispix, etc)
- 1/4 cup butter
- 1 cup chocolate chips
- 1/2 cup peanut butter
- 1 tsp vanilla
- 2-3 cups powdered sugar
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