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