Tailgate Sausage Dip

tailgate-graphic

Ingredients

1 pound ground hot pork sausage

1 pound ground mild pork sausage

1 can diced tomatoes

1 can green chiles

16 oz. cream cheese

2 cups shredded sharp cheddar or Mexican blend cheese

Corn chips or tortilla chips for dipping

 

Directions

  1. Cook sausage in a large skillet until meat crumbles and is no longer pink.  Drain well.
  2. Drain diced tomatoes and green chiles, reserving 1/2 cup of liquid.
  3. Mix cream cheese until smooth.  Add sausage, tomatoes and reserved liquid.
  4. Spread into a greased casserole dish and sprinkle with shredded cheese.
  5. Bake at 350 for 20-25 minutes, until bubbly.
  6. Cover tightly and place into PanHandler Bag.
  7. Arrive at your destination with a hot, delicious dip and serve with corn chips or tortilla chips.

*****This recipe makes enough to serve a crowd.  If you need a smaller portion, you can use two smaller casserole dishes and freeze one for later use.  Just bring the frozen dip to room temperature before baking.  Enjoy!

 

 

Tailgating with my PanHandler Bag

 

Tailgating with my Panhandler Bag                                                                      sports

Hello, everyone! This week, I’d like to talk about how to make tailgating easier and more fun with the Panhandler Bag. I am a huge fan of football and of food, so football season is one of my favorite times of the year. I have always been the one to bust out the barbeque grill and whip up burgers and hot dogs for all my friends and family, but the inconvenience that comes along with tailgating was becoming extremely stressful. I hated having to haul my grill out to the games and deal with the raw meat. I was busy setting up and preparing food while everyone else was having a great time. So, this weekend, I decided to do something different.

I tailgated with my Panhandler Bag for the first time, and I was extremely happy with the results. I left the grill (and my stress) at home. I didn’t have to do any cooking at the game. Instead, I prepared some delicious chicken wings in a 9”x13” baking pan before I left (A super easy recipe can be found at www.panhandlerbag.com). When I finished fixing the wings, I simply loaded the pan into my bag, stuffed the outside pouch with some napkins and paper plates, and hit the road. When I got to the game, the wings were still the perfect temperature, and everyone loved them. I didn’t have to worry about cooking. I was able to focus on having a good time with friends and soaking up the team spirit from fellow fans. I even made a lot of new friends- people from other tents came over to check out my party and ask about my Panhandler Bag!

Never again will I waste time and energy dragging a bulky and inconvenient grill to a tailgate. Thanks to The Panhandler Bag, I have found the secret to making tailgating carefree and effortless. For my next game, I’m going to try some new recipes, since the Panhandler Bag works with so many different dishes and can carry up to four pans. The Cheesy, Beefy Noodle Bake recipe on www.panhandlerbag.com looks especially tasty! I can’t wait to use my bag again, not just for tailgating, but for potlucks, church functions, and many other types of events.

I am loving my panhandler bag, and if you haven’t gotten one yet, order yours today!

sports

Cheesy, Beefy Noodle Bake

This is a great recipe for your tailgating event!  Comfort food that will keep you warm during the game!

Ingredients

1 pound small elbow macaroni
2 Tbsp butter
3 Tbsp Vegetable oil
1 cup chopped onion
1 cup shredded carrot
2 teaspoons minced garlic
1 pound lean ground beef
1 1/2 cups tomato sauce
salt and pepper
1 1/2 cups fat-free milk
3 tablespoons all-purpose flour
1/8 teaspoon nutmeg
2 cups shredded sharp cheddar cheese
Directions

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt. Drain. Mix warm pasta with Butter to coat.

Heat a Dutch oven over medium-high heat and add vegetable oil. Add onion and carrot, and sauté 4-5 minutes. Add garlic; sauté 1-2 minutes. Add ground beef; cook until browned, stirring to crumble. Add tomato sauce, salt and pepper. Cook until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 9″ x 13″ inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1 cup cheese. Bake at 350° for 20-25 minutes or until lightly browned.

Buffalo Tailgating Wings

This recipe makes about 6 servings, so you might want to double up!

Ingredients

SAUCE

 

    • 4 tablespoons unsalted butter

 

    • 1/2 cup hot sauce (Frank’s Louisiana Hot Sauce is the original and the most traditional)

 

    • 2 tablespoons Tobasco sauce (adjust to taste depending on how hot you want the wings)

 

    • 1 tablespoon dark brown sugar

 

    • 2 teaspoons cider vinegar

 

WINGS (For Frying)

 

    • 1 teaspoon cayenne pepper

 

    • 1 teaspoon ground black pepper

 

    • 1 teaspoon paprika

 

    • 1/2 teaspoon crushed red pepper flakes

 

    • 1 teaspoon table salt

 

    • 3 lbs chicken wings, separate at the joints

 

    • 3 tablespoons cornstarch (For frying. Omit if Baking)

 

    • 3/4 cup flour (For baking. Omit if frying)

 

    • 1-2 quarts peanut oil (For frying. Omit if baking)

 

Directions for baking

 

    1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
    2.  Place flour, cayenne pepper, black pepper, red pepper, paprika, and salt in a large resealable plastic bag and shake to mix. Pat the chicken dry with paper towels.
    3. Add the chicken wings, seal, and toss until the wings are well coated. Place the wings onto the baking sheet, then place the baking sheet in the refrigerator. Chill for at least 1 hour.
    4.  Preheat the oven to 400F.
    5.  While the wings are chilling, melt the butter in a saucepan over low heat. whisk in hot sauces, brown sugar, and vinegar until combined. Set aside until wings are done chilling.
    6. Once done, dip the wings into the sauce mixture and place back onto the baking sheet. Bake for 22 minutes, then turn the wings and bake for another 22 minutes, or until wings are no longer pink in the center.
    7. Place wings in a 9″ x 13″ baking pan with a lid and place into your PanHandler Bag, sip it up and enjoy with your tailgating party!!

 

Directions for frying

 

    1. Preheat the oven to 200F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees.
    2.  While the oil heats, mix together cayenne, black pepper, paprika, red pepper, salt, and cornstarch in a small bowl. Dry the chicken with apaper towels, and places them in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated.
    3.  Fry half of the chicken wings until golden and crisp (about 10 to 15 minutes). Transfer the fried wings to a baking sheet with a slotted spoon, then transfer them to the oven to keep warm while you fry the second batch.
    4.  Meanwhile, create the sauce as above. Melt the butter in a large saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.
    5. Once all the wings are cooked, pour the sauce into a 9″ x 13″ baking pan with a lid. Add the chicken wings, and toss until the wings are uniformly coated. Place pan into your PanHandler Bag, zip it up and enjoy your tailgating party!

Chicken Enchilada Casserole

CHICKEN ENCHILADA CASSEROLE

Serves 6-8

Ingredients

 

    • 2 cups diced cooked chicken (about 1 1/2 pounds chicken), shredded

 

    • 3 cups shredded Monterey Jack cheese blend (or desired cheese combo)

 

    • 1 (4.5 oz.) can chopped green chilies, undrained

 

    • 1 package of flour or corn tortillas

 

    • 1 (16 oz.) can refried beans

 

    • 1 (19 oz.) can enchilada sauce (or equivalent of homemade sauce)

 

    • 1/4 cup medium green onions, sliced (optional, for garnish)

 

Directions

 

    1. Preheat oven to 350º F.

 

    1. Mix the chicken, 1 1/2 cups of cheese, and the chiles in a bowl together.Chicken

 

    1. Add a few spoonfuls of enchilada sauce to the bottom of the casserole dish and spread it evenly across the dish, then layer two tortillas on top of the sauce, making sure that the entire bottom of the dish and part of the sides are completely covered by the tortillas.collage1

 

    1. Spread about half of the beans on top of the tortillas, followed by half the chicken mixture and then half of the enchilada sauce.collage2

First Day with my New Panhandler Bag

This is my first blog post, and I am very excited to tell you about my new favorite product that anyone who loves to cook needs. Like anyone else who has ever brought a dish to a barbecue, church function, potluck, or any other event, I had become very well acquainted with the endless hassles of transporting food.

For starters, when I needed to move my dishes to and from the car, I would need to make several trips and risk dropping everything and making a huge mess. While in the car, things would become even worse, with my baking pans sliding and sloshing around in the front seat. On the off chance that my cooking would arrive at my destination without splattering all over my dashboard, floor, or windshield, it would be room temperature. Such a waste.

Luckily, the answer to my prayers has arrived- The Panhandler Bag. I finally pulled the trigger because I was so fed up, and I am so happy that I did. Traveling with food just got easier!

I tried it out for the first time, this weekend, at my church choir’s potluck dinner. I prepared cheesy chicken and rice casserole and pumpkin crunch cake (easy recipes for both can be found at panhandlerbag.com).

After taking my dishes out of the oven, I simply stuck lids on both of my 9”x13” baking pans and slipped them into my Panhandler Bag using the zip-down back panel designed for easing pan loading. I then threw my serving spoons, napkins, potholders and other utensils into the bag’s roomy front pocket. Then, without any hassle or risk of spilling, I carried the bag to my car, and I still had a free hand to open and close my house and car doors with ease. In the car, the Panhandler Bag continued to impress. Its special design kept my pans level with no spillage.

When I got to the event, heads immediately turned. While my friends struggled, trying to keep their wobbly stacks of pans from toppling over, I strolled in with ease.  Most of the other attendees had to reheat their dishes in the oven to get them hot enough to eat. I had no such issue. Thanks to the bag’s insulation, I popped them out and they were ready to go, hours after I had taken them out of the oven! Everyone at the function lusted over the bag. I would be worried about my friends stealing it, but I customized my bag with the monogramming option available at panhandlerbag.com.

When I got home, the cleanup was simple, because the bag features a removable bottom insert for easy cleaning and wipes clean with a damp cloth. It also folds flat, so I was able to store without taking up much space.

I would highly recommend the bag for many reasons. I only just got it, and it has already made my life so much easier. It allowed me to transport my 9”x13” pans in style, with zero hassle and zero mess. I got to keep a hand free while carrying my pans, and my dishes were still piping hot hours after I cooked them. It was easy to clean, and the monogramming added a stylish and personal touch. The bag even comes in two convenient sizes.

Now that I have experienced the convenience of the Panhandler Bag, I am never going back! I know so many people who desperately need one, and I can’t wait to let everyone in on the secret. They make amazing gifts for birthdays, bridal showers, Mother’s day, house warming, Thanksgiving, Christmas, and other gift-giving holidays.

For my next function, I am going to try the sweet potato casserole recipe which can be found along with numerous other 9”x13” pan recipes on panhandlerbag.com

I love my new Panhandler Bag, and I know you’ll love yours too!

JM

Lucky New Year’s Eve Casserole

Black eyed peas

 

Ingredients

1 1/2 pounds lean ground beef or ground turkey

2 large cans black eyed peas

2 cups cooked rice

1 16 oz can diced tomatoes

1 small can collard greens, drained

3 cups shredded cheese, divided (your choice, but I like a cheddar/jack blend).

6 slices bacon

1 medium onion, chopped

1 bell pepper, chopped

2 cloves garlic, chopped

salt and pepper to taste

 

Directions

1. In a large skillet, cook bacon slices until well done.  Drain on paper towels and set aside.  Drain all but about 2 tablespoons of the bacon fat from skillet. Add diced bell pepper and diced onion to pan.  Cook for about five or ten minutes, until just starting to brown.

2. Add ground beef or ground turkey, salt and pepper and chopped garlic; cook until browned.

3. Combine meat mixture, tomatoes, collard greens, one cup of cheese and cooked rice and place in a 9″x13″ casserole pan.

4. sprinkle remaining 2 cups of shredded cheese over mixture and bake at 350 degrees for about 30 minutes, or until heated through.  Remove from on

5. Serve with cornbread and enjoy!

Sweet Potato Casserole

Sweet potato casserole

 

 

 

 

 

 

 

Ingredients

5 pounds sweet potatoes

1 1/4 cups granulated sugar

3/4 cup butter, softened

1/2 cup milk

2 large eggs

1 teaspoon vanilla

1/2 teaspoon salt

1 1/2 cups corn flake cereal, crushed

1/4 cup chopped pecans

1 tablespoon brown sugar

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1 tablespoon butter, melted

2 cups mini marshmallows

 

Directions

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.

2. Beat mashed sweet potatoes, granulated sugar, softened butter, milk, eggs, vanilla and salt at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 9×13 inch baking dish.

3. Combine corn flakes, pecans, brown sugar, nutmeg, cinnamon and melted butter in a small bowl. Sprinkle over casserole in diagonal rows..

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

Pumpkin Crunch Cake

Pumpkin Crunch Cake

 

This one is a real crowd-pleaser, so if you have a holiday party to go to, be sure to double the recipe and make two!  Place one into a PanHandler Bag as a hostess gift, and keep one at home, for your family!

Ingredients

1 15 ounce can of pumpkin

1 12 ounce can of evaporated  milk

4 eggs

1 1/2 cups of sugar

2 teaspoons of pumpkin pie spice

1 teaspoon salt

1 yellow cake mix

1 1/2 cups chopped pecans

1 1/4 cups of butter, melted

1 8 ounce tub of frozen whipped topping

 

Directions

1. Pre-heat oven to 350 degrees.  Grease a 9×13 inch baking pan.

2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.  Spread into prepared pan.

3. Sprinkle dry cake mix over the pumpkin mixture, and pat down.  Sprinkle chopped pecans over the top of the cake mix, then drizzle with         melted butter. (pecans can be left in larger pieces, if you wish).

4. Bake for approximately 1 hour and 15 minutes, or until an inserted toothpick comes out clean.  Let cool.  Top with whipped topping just before serving.

5. Enjoy!

Strawberry-Pretzel Bars

strawberry pretzel bars

 

 

Ingredients

2 1/2 Cups finely crushed pretzels

1/2 cup sugar, divided

1 cup butter, melted

2 packages (8 oz) cream cheese, softened

3 Tablespoons Milk

2 cups thawed whipped topping

2 cups boiling water

1 package (6 oz) Strawberry Flavored Gelatin

1 1/2 cups cold water

4 cups fresh strawberries, sliced

 

Directions

  1. Heat oven to 350
  2. Mix pretzel crumbs, 1/4 cup sugar and butter.  Press into bottom of 9″x13″ pan and bake for 10 mins. Cool.
  3. Beat cream cheese, remaining sugar and milk until blended.  Stir in whipped topping.  Refrigerate until ready to use.
  4. Add boiling water to gelatin mix in large bowl. Stir until dissolved.  Stir in cold water.  Refrigerate until thickened.  Stir in strawberries. Spoon over cream cheese layer and refrigerate for 3 hours or until firm.