UPDATE: Some “Big Game” Recipe Tweaks

NOTE: I changed/ updated a few things today w each of the three “big game” recipes from yesterday.

I got a 24-count (vs. 20) count yield from the same Corn Dog Mini-Muffin recipe I tried yesterday. Just redistribute the batter a bit less per cup and cut the hot dogs a little smaller to get five pieces per dog (vs. four).

I got a 24-count (vs. 20) count yield from the same Corn Dog Mini-Muffin recipe I tried yesterday. Just redistribute the same amount of batter a bit less per cup and cut the hot dogs a little smaller to get five pieces per dog (vs. four).

First, I was able to get 24 (vs. 20) corn dog mini-muffins by cutting each of the hot dogs into five pieces vs. four (I used five Hebrew Nationals, so same hot dog count as before, too) and filling each muffin cup just slightly less full. My cornbread-to-dog ratio was way better this way, too (thanks for the feedback, C!).

By quartering the mini peanut butter cups, I was able to get a larger yield from the Blondies (36 vs. 16 squares).

By quartering the mini peanut butter cups, I was able to get a larger yield from the Blondies (36 vs. 16 squares).

Second, I quartered nine (vs. halved eight) of the Trader Joe’s Dark Chocolate Mini Peanut Butter Cups (these come in a snack pack of nine pieces for 99 cents, so it’s perfect to get that for this recipe!) and put them 6×6 in the pan of blondies for a more bite-sized sweet treat. I also got 36 servings rather than just 16. This turned out better not just for yield but because they really are enough sweet as one-bite dessert than a more traditional-sized blondie (and there’s more to go around this way, too).

Turkey, provolone, and artichoke pesto pocket pie pre-bake.

Turkey, provolone, and artichoke pesto pocket pie pre-bake.

The turkey-provolone-artichoke pesto pocket pie. I sprinkled some dried thyme on top. However, next time, I will remember the less-is-more rule as it applies to dried herbs (they go a long way!).

Turkey-provolone-artichoke pesto pocket pie. I sprinkled some dried thyme on top. However, next time, I will remember the less-is-more rule as it applies to dried herbs (they go a long way!).

Finally, a new pocket/ hand pie recipe: Turkey breast, provolone, and artichoke pesto. The artichoke pesto is another TJs special (shelf-stable in the jar NOT the frozen or fresh spinach-artichoke dips!). I layered as: Provolone, pesto, turkey, pesto, and provolone. The turkey was a thicker slice than the cheese (that was deli-thin in each layer of cheese). Per the Wilton pocket pie mold instructions, I baked for 10 minutes at 400 degrees and it was perfect.

Have a great day of football and food, RMT’ers! Have fun and be safe!

For all the original information, please go here for recipe details and other links/references.

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