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MLE Big Game Recipes - Dip & Dessert
Veteran’s Stadium Cheese Steak Dip
One pound of pre-cooked roast beef with au jus
One or two cups beef bullion (in place of au jus)
Two hole green onions, sliced and sauteed
1/2 teaspoon pepper
One box Ritz or Saltine crackers
Cheese whiz (Kraft original 15 ounce jar)
Open beef package and slice finely or shred beef. Place beef and all juices in a disposable tin pan. Mix sautéed onions with beef. Optional: add ground pepper and a dash of Worcestershire sauce. Cover pan and let simmer on grill until fully cooked through, allowing flavors to blend and shredded beef to soften Note: simmering can start at beginning of tailgate and go on throughout tailgate. 10 minutes before serving add cheez whiz to beef mixture and stir. Serve with crackers.
12th Man Cream Cheese Blueberry Bars
1 cup butter, room temp
3 cups sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned blueberry pie mix
1 cup fresh blueberries (use another can of pie mix if unable to get fresh berries)
1 cup cream cheese
1/2 cup milk
2 teaspoons vanilla
4 cups all purpose flour
Grease two 15x10x1 baking pans. Preheat over to 350.
In large mixing bowl beat butter with an electric mixer for about 45 seconds. On low, fold in sugar, baking powder, baking soda and salt until combined. Then add eggs, blueberries/filling, cream cheese milk and vanilla until fully combined. Add flour and beat until combined.
Spread evenly into two baking pans. Bake in oven for about 20-25 minutes. Use toothpick or fork at 20 minutes near center to see if cooked through. Cool in pan. Cut.