Football Sunday Food


My weekends are currently based around football schedules but it's all good because that means football food! Who doesn't love that?! I love to make the classics but I also like to put a little twist on them. These recipes will not disappoint!

Mexican Street Corn Dip


2 blocks (16oz) of low fat cream cheese-softened

1/2 cup sour cream

2 cloves of garlic-minced

2 T hot sauce

1 lime-juiced

2 cups of shredded colby jack cheese

3 ears of corn-kernels (could also use 2 cans of corn)

1 cup of cotija cheese-crumbled

1 jalapeño- chopped (leave in seeds for extra spice)

2 T red onion- chopped

2 T fresh cilantro- chopped

Tortilla chips for dipping


Preheat oven to 350 degrees.

Put the cream cheese, sour cream, garlic, hot sauce, lime juice and 1 cup of shredded cheese into a blender. Pulse until combined.

Cut the kernels off of the ears of corn and place into a bowl.

Add the mixture from the blender, remaining 1 cup of cheese, cotija, jalapeño, and red onion to the bowl and mix until combined.

Pour mixture into a baking dish and bake for 20 minutes or until the cheese is hot and bubbling.

Garnish with cilantro, a little more cotija and hot sauce.

Enjoy with chips!


Pigs in a Blanket with a Twist


2 cans of crescent roll dough

1 pack of uncured beef hot dogs (I buy Applegate organic ones)

4 T "Everything Bagel" seasoning from Trader Joe's

Dijon mustard and ketchup for dipping


Lay the crescent roll dough out on top of parchment paper on any flat surface.

Press the ridges of the dough together so that it forms one continuous sheet.

Use a knife to cut the dough into 1.5 inch wide strips.

Cut the hot dogs into 2 inch long cubes.

Roll the hot dog cubes into the crescent roll dough.

Top each piece with a sprinkle of "Everything Bagel" seasoning.

Bake according to directions on dough packaging. 

Serve hot with dijon mustard and ketchup for dipping.