RECIPE: Rec: Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce. We eat our dinner>>>

RECIPE:
O

orchid

Well-known member
at around 2PM everyday so I'm always looking for different little snacks to have later and yesterday I made these. They are fun and tasty, like a mini corn dog. I made the Fiesta sauce and it was also good. I think they would be great to pop into a cloth lined basket and since I like my corn dogs with ketchup and mustard I think it would be neat to have bowls of them set out. It would be a great munchie to go along with a B-B-Q or some other casual thing. I scaled this down to make just 6. Really cute and fun.

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

Submitted by: Athena Russell

Rated: 4 out of 5 by 8 members

Prep Time: 15 Minutes

Cook Time: 10 Minutes Ready In: 25 Minutes

Yields: 12 servings

"This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments."

INGREDIENTS:

3/4 cup yellow cornmeal

1 cup all-purpose flour

1/3 cup white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 cup milk

1 egg, beaten 2 tablespoons canola oil

1/3 cup shredded Monterey

Jack cheese

4 hot dogs, cut into 1 inch

pieces

Fiesta Dipping Sauce:

1/2 cup sour cream

1/2 cup mayonnaise

1 1/2 tablespoons dry taco

seasoning mix

DIRECTIONS:

1. Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.

2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.

3. Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.

4. To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/16/2006

http://allrecipes.com/Recipe/Mini-Southwestern-Corn-Pup-Muffins-with-Fiesta-Dipping-Sauce/Detail.aspx

 
Orchid, thanks for this recipe. I'm searching for things like this to put out for company who will

be here for 10 days. This is perfect, especially since they have children. Also, since we will be having additional people over to watch football, this will be a good snack. Any other ideas?

 
Hi Barb - along similar lines, I've used puff pastry and lil smokies>>>

I love the corn dog muffin idea as well!

Here's something similar - it's super quick and easy, and I copied if from one of our favorite watering holes.

Get the Pepperidge Farm puff pastry and cut it into strips as wide as the Lil Smokies sausage thingies.

Wrap each smokie in the puff pastry, and cut. Pinch edges to seal, and continue til all the smokies are gone.

Bake at 400º until browned (10 minutes?)

They also use those long gourmet hot dogs (can't remember the name of them), and roll the whole hot dog in the puff pastry. Then slice it, and lay it flat to bake.

The guys and the kids gobble these up with ketchup and mustard.

Enjoy!

 
REC: Baked Cheese Spread from Paula Deen. Hubby wanted me to post this>>>

Baked Cheese Spread
Recipe courtesy Paula Deen

2 cups mayonnaise
2 cups grated Colby cheese
2 cups chopped onion
Dash hot red pepper sauce
Dash Worcestershire sauce

one. We just had this as our snack last night. (Actually he put it together) He loves this dip. I use 1/2 onion and 1/2 green onions and we use Table water crackers to dip with. Yummo!

Preheat oven to 350 degrees F.
Mix all ingredients together and place in a pie plate or any baking dish. Bake until golden brown on top, approximately 30 minutes. Serve with crackers or bagel chips.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 to 8 servings

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21457,00.html

 
REC: Sage Sausage Bites with Balsamic Apricot Dip from Rachel Ray>>>

The dipping sauce with this is fantastic! One of my favorites.

Sage Sausage Bites with Balsamic Apricot Dip
courtesy Rachael Ray

1 tablespoon evoo -- extra-virgin olive oil, 1 turn of the pan
1/2 onion, chopped
1 1/4 pounds bulk Italian sweet sausage meat
3 tablespoons chopped fresh sage, 4 or 5 sprigs, slivered
1/4 cup balsamic vinegar, eyeball it
1 cup apricot all-fruit spread or, apricot preserves
1/2 cup spicy brown mustard
1 cup Italian bread crumbs, a couple of handfuls

Preheat a small pot over medium heat and the oven to 425 degrees F.
To the pot, add oil and onion. Saute the onion for 1 minute.

In a mixing bowl, combine sweet sausage and chopped sage.

Next, add balsamic vinegar to onion and reduce by half, 1 minute. Remove vinegar from heat and combine with apricot all-fruit spread or preserves and spicy mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color.

Add 2 tablespoonfuls of apricot dip to bulk sausage and mix. Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet. Recipe will make 20 to 24 pieces. Bake 15 to 17 minutes, until evenly browned, turning occasionally. Drain, then serve with party picks for dipping with remaining balsamic apricot mustard dip.


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 8 servings

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26378,00.html

 
REC: GRILLED PORK KEBABS WITH GINGER MOLASSES BARBECUE SAUCE >>>

I make these all the time as appetizers at bbq's and football parties. They take just minutes to grill and are great at room temperature. I like to do a platter of cucumber slices topped with a dab of a mixture of cream cheese,blue cheese, Worcester and tabasco sauce, in the center of the platter and the kabobs laid around. Always a huge hit!

GRILLED PORK KEBABS WITH GINGER MOLASSES BARBECUE SAUCE

For barbecue sauce
6 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons ketchup
1 1/2 tablespoons molasses (regular or robust; not blackstrap)
1 tablespoon minced garlic
1 tablespoon minced fresh serrano or other small hot green chile (1 or 2), including seeds
1/2 tablespoon minced peeled fresh ginger
1/2 teaspoon salt

For pork
1 (1-lb) pork tenderloin, trimmed
1/4 teaspoon salt

Special equipment: about 30 (8-inch) wooden skewers, soaked in water for 30 minutes

Make barbecue sauce:
Stir together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes. Transfer sauce to a medium bowl and cool to room temperature.

Prepare and grill pork kebabs:
Put tenderloin on a cutting board. Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.)

Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.

If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.

Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.

Cooks' notes:
• Barbecue sauce can be made 6 hours ahead and chilled, covered.
• Kebabs can be prepared 6 hours before grilling (without salt or sauce) and chilled, covered with plastic wrap.
• If you aren't able to grill outdoors, cook kebabs in a hot oiled well-seasoned ridged grill pan over moderately high heat. Each serving contains about 241 calories and 8 grams fat.

Makes 4 servings.

Gourmet
August 2003

http://www.epicurious.com/recipes/recipe_views/views/108389

 
REC:Tortellini Kabobs from Jada/Oregon. These are always a hit!

Jada/Oregon:
I made this recently and it was a hit. You can toss it all together the night before, or that morning, then thread onto skewers and serve. There aren't any real measurements, no right or wrong ingredients.

Tortellini "Kabobs"
1 pkg fresh cheese tortellini (I like the skinniest ones for this recipe)
Small cherry tomatoes
Olives, any kind, or a mix of types
Italian dressing

Cook pasta as directed till just done. Drain and rinse with cool water to stop cooking action. Put in shallow container or ziplock bag. Add other ingredients and toss all with Italian dressing. Let marinate several hours or overnight.
To serve, thread a few of each ingredient onto toothpicks, or party skewers. That's it!

Notes: I added a few spoonfuls of pesto to the dressing. You could also use: mushrooms bite-sized chunks of salami cubes of cheese or? Anything goes!!

Orchid’s note: This I got at the old place from Jada/Oregon back in 2002. These are always a hit. I always use tortellini, cherry tomatoes and Fontina cheese.
I also sometimes do kabobs of small mozzarella balls, a basil slice and cherry tomato.

 
REC: Leeks and Cheese Phyllo Packets. I love these because they can be>>>

made ahead and frozen and they are delicious.

Leeks and Cheese Phyllo Packets

Serving Size: 20

3 large leeks -- trimmed and cut 1/2"
1 tablespoon safflower oil
2 tablespoons unsalted butter
1 1/2 cups onion -- chopped
1 clove garlic -- finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
fresh ground black pepper
2 tablespoons light cream
2/3 cup Swiss cheese -- grated
12 sheets phyllo dough

In a large, heavy bottomed skillet, heat the oil and 1 tablespoon of the butter over medium heat. Add the leeks, onion, garlic, thyme, salt and pepper. Cook, stirring often, for 12 minutes. Stir in the cream and continue cooking until all the liquid is absorbed, about 3 minutes more.

Transfer the leek mixture to a bowl and let it cool slightly. Stir in the cheese and refrigerate the mixture for 30 minutes..

Cut 2 sheets (one on top of the other) of phyllo into about 4" squares and place a small dab of mixture towards the top. Roll phyllo packets burito style and place on a lightly buttered baking sheet. Melt the remaining 1 tablespoon of butter in a small saucepan over low heat. Brush the packets with the melted butter and bake them until they are golden, about 30 minutes. Serve them hot.

To Freeze up to one month:
Prepare packets but do not bake. Freeze in jelly-roll pan and then store in freezer in covered container with waxed paper between layers. To bake, frozen, 20 minutes or until golden



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Rec: Party Pizzas. Hate the name but that's what my friend who gave me>>>

the recipe called them. Don't be fooled with the simple ingredients...these are fantastic. Just mound it up high on the bread so there is a nice amount when they bake. Sooo Goood!

Party Pizzas

Serving Size: 20

1 pound bacon -- fried & crumbled
6 ounces Swiss cheese -- shredded
6 ounces cheddar cheese -- shredded
3 large cans mushroom pieces -- drained
2/3 cup mayonnaise
2 tablespoons dried parsley
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon salt

Mix all ingredients. Mound on bread rounds and bake in preheated 350 F. oven for about 10 minutes.

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NOTES : This mixture can be frozen to be used at a later time.

 
Thanks so much for these Orchid, I've copied several of these to try while my guests are here.

 
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