Select your favorite team’s colors and these cookies will be great for any team party. To order visit sistersgourmet.com.
2-3 avocados, ripe
Juice of one lime
Blue tortilla chips
Peel and remove seeds of avocados. Mash avocados with lime juice. Add your favorite zest from options listed above. You can also look for seasoning packets in the grocery store, usually around. Serve with blue tortilla chips. You can make your own guacamole or buy it pre-made in the store.
Ingredients: Use measurements for each colored batch
1 cup red, white and blue (vanilla flavored) candy wafers
3 tbs. vegetable oil
3/4 cup Duncan Hines strawberry cake mix
4-5 cups rice Chex cereal
1/2 cup powdered sugar
In a microwave safe bowl melt the red candy wafers on defrost for 30 seconds. Repeat until the wafers are almost fully melted. Once they’re practically melted whisk in the vegetable oil. After it’s nice and smooth stir in the cake mix. Pour the wafer mixture over 4-5 cups of rice Chex cereal and lightly stir until the cereal is evenly covered. Once covered pour into a large ziplock bag. Add the powdered sugar to the bag and shake until evenly covered. Repeat the same process with the white and dark blue wafers and enjoy!
1 lb Ground Beef
2 tbsp Taco Seasoning
1 diced Tomato
6 Jalapeno Slices
12 Corn Tortillas
Shredded Cheddar Cheese
Brown ground beef and drain.
Dice jalapenos and add to beef.
Add 1/4 cup water and taco seasoning and cook over medium heat until water is absorbed.
Reduce heat to low.
Heat each corn tortilla in microwave for 30 seconds to soften.
Using a 3 inch cutter (like a jar lid) cut 2 circles from each tortilla.
Press each cicle into the cup of a mini muffin pan, folding sides as needed.
Place in 350 oven for about 12 minutes (until tortilla is crispy).
Place each shell on cooling rack and fill with taco meat.
Top with cheese and diced tomato and a leaf of cilantro (optional).
1/2 cup melted butter
1/2 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup certified gluten-free cornmeal
1 cup gluten-free baking blend or 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 then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches.
Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.
Mini Ice Cream Sandwiches
White cake icing
Icing tip #4 and connector
Using a Sharpie, draw football plays, referee stripes or team colors on wooden spoons. Unwrap your ice creams and lay them on a sheet of wax paper or in Rubbermaid container. Pierce one end of the ice cream with a knife so that your wooden spoons can be inserted easily later. Cut the edge of resealable bag, insert your icing connector and tip, spoon in icing and pipe football design. Place in Rubbermaid container and freeze until guests arrive. Insert wooden spoons, sprinkle container with chocolate sprinkles (to finish the look) and serve. Tip: If you serve them at halftime and they’re hard frozen, they should last 30 minutes!
– Hayley Markowitz