Sunday, February 3, 2013

Super Bowl Sunday!

This is Super Bowl Sunday and if you live here in the USA you know that is one of the biggest TV watching, food eating, and booze imbibing days in the states.  Friends and families get together and watch opposing teams battle for the chance to be the Super Bowl Champions of the year!  Me?  Not much of a football fan but I do like to get together to visit with friends that I haven't seen in a while and partake of the awesome foods everyone brings.   

I am really concerned this year about all the food consumption for a multitude of reasons.
  1. I am gluten, most dairy, and artificial sweetener intolerant.   
  2. I am on Weight Watchers and have to watch what I eat. 
  3. I am concerned cause I won't have anything to eat and everyone will be chowing down while I really can you see my 200#+ body starving for 4 hours...I can!  
So!  I've decided I was going to go prepared and make sure I don't waste away during the game and ruin every ones happy times!  I am taking some Mini Corn Dog Muffins that the recipe giver swears are better then those at the State Fair, some gluten free pretzels, and chocolate gluten free brownies. 
 Mini Corn Dog Muffins
Ingredients (makes 48 mini muffins)
  • 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup buttermilk or 2 tbls buttermilk powder and 1 c water
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup gluten free all purpose flour
  • 1/2 teaspoon salt
  • 8-10 all-beef hot dogs, cut into 1″ bites
  • Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
  • In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
  • Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
  • Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.