We just held a contest here at DockDogs on our Facebook page searching for the best Dog Town Recipes and received some great, delectable, and tasty treats. Recipes from savory snacks and delicious desserts and everything in between were sent in for a chance to receive a 2013 DockDogs Worldwide Membership and more! We wanted to share all of the recipes with you here so you can try them out yourself.
Grape Salad by Tiffany Ballow of Buckeye DockDogs – Grand Prize Winner
2 lbs grapes (green or red or both)
8 ounces softened Cream Cheese
8 ounces Cool Whip
¼ Cup Sugar
1 teaspoon vanilla
1 Cup Brown Sugar
1 Cup Chopped Pecans
With electric mixer, mix cream cheese, cool whip, sugar, and vanilla until not lumpy.
Fold in grapes. Put in large Tupperware.
For topping, mix equal parts brown sugar, and
chopped nuts, I like pecans, but they are pricey, you can use walnuts, as well. Sprinkle topping over grapes, refrigerate 24 hours, and serve cold…I serve it as a dessert!
Busy Weekend Mac & Cheese by Stephanie Roberson-Thomas – 2nd Prize Winner
Serves 5-6 persons.
Pre-heat oven to 350 degrees.
Boil 8 oz. elbow macaroni for 9 mins. Drain & rinse. Set aside.
Melt 1/4 c. butter over low heat. Blend 3 T. of spelt flour; 1/8 tsp. each of salt & coarse ground pepper; 1/4 tsp. paprika; & 1 tsp. prepared horseradish mustard. Cook until smooth & begins to bubble. Gradually add 2 c. fat free milk. Cook mixture over medium heat until it begins to boil. Slowly stir in 2 c. shredded, sharp chedder cheese.
When cheese is melted, stir in pasta. Remove to a 2 qt. baking dish. Top lightly with bread crumbs. Bake 25 mins. & serve with love.
Dog Town Jello Shots by Tina McLaughlin of Buckeye DockDogs
2 cups water
2 boxes of Jell-o
1 cup Bacardi Rum
1 cup ice water
Bring 2 cups of water to a boil. Slowly add Jello so it does not boil over. Stir until completely dissolved.
Add 1 cup Rum and 1 cup ice water.
Fill small cups until firm. Place lids on and pack into cooler.
I fill Ziplock freezer bags with water and place in cake pans, put in freezer until solid. Place in the bottom of the cooler to keep Jell-o cold and add ice to top.
Rocky Mountain Addictive Corn Dip by Erika Jones of Rocky Mountain DockDogs
(1) 16oz Container SC
(1) Cup Mayonaise
(2) Cans Mexi-Corn Drained
(2) Cups finely shredded cheddar cheese
(4) Green Onions chopped
1/2 Bunch Chopped Cilantro
1.5 teaspoon Cumin
1 tablespoon onion powder
.5-1 teaspoon of cayenne peppeper
Place ingredients in bowl, mix with spatula, place in covered container and refridgerate for a few hours (overnight is even better). Serve as a dip with tortilla chips and enjoy the incoming compliments 🙂
Apple Baby Ruth Salad by Nancy Akin of Dixie DockDogs
2 red apples, cored and diced
2 tart green apples, cored and diced
2 yellow apples, cored and diced
1 (8 oz) container frozen whipped topping, thawed
5 (2.1 oz) Baby Ruth candy bars, chopped
In a large bowl, combine all ingredients. Mix well and serve immediately.
Smoky Mountain Mac & Cheese by Dee Williams
1 pound macaroni or other dried shaped pasta
1 tablespoon olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon dry mustard
1 teaspoon smoked paprika
1/8 teaspoon ground nutmeg
2 cups shredded aged cheddar cheese
2 cups shredded smoked cheddar cheese
1 cup grated Asiago cheese
salt and freshly ground white pepper to taste
In a large, heavy pot, cook the pasta in salted boiling water until al dente, 8 to 10 minutes. Drain in a colander and rinse under cold running water. Transfer to a large bowl, toss with the olive oil, and set aside.
In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes, or until it bubbles. Combine the milk and cream and very gradually whisk it into the pot.
Reduce the heat to low and add the mustard, paprika and nutmeg, then the cheeses, one handful at a time, whisking constantly to make a smooth sauce.
Return the cooked pasta to the pot and mix well with the sauce. Season with salt and pepper. Serve immediately or, if using an ovenproof pot, preheat the broiler and broil 4 to 6 inches from the heat source for 3 to 4 minutes, or until lightly browned and crisp.
Cheesy Chicken Stuffed Shells by Danielle Horton
1 (12 ounce) package jumbo pasta shells
4 skinless, boneless chicken breast halves – cubed
1 package stove top stuffing(chicken)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 jar spaghetti sauce
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate shells. Rinse with cool water before filling.
2. In large skillet cook Stovetop Stuffing according to box. Cook chicken until it is no longer pink. Season with oregano, basil, salt and pepper.
Combine all ingredients in a bowl.
3. Fill shells with mixture, using a tablespoon, and place in a 9 × 13 baking dish. Cover the shells with the sauce and top with the cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.
Jalapeño peppers stuffed with buffalo chicken & bacon by Melissa Charity
12 large jalapenos, cut in half with seeds removed
1 cup cooked chicken, shredded or diced and warm
1/4 cup hot sauce (such as Frank’s Red Hot)
1 tablespoon butter, melted
1/4 cup cheddar cheese
1/4 cup blue cheese, crumbled
12 slices bacon, cut in half
1/4 cup blue cheese dressing (optional)
Place the jalapenos in a single layer on a baking pan with the cut side down and roast in a preheated 350F oven for 10 minutes.
Mix the hot sauce and the melted butter and then mix in the chicken.
Fill the jalapenos with the buffalo chicken, top with cheese and wrap with bacon securing everything with a toothy pick.
Bake in a preheated 350F oven until the bacon is cooked, about 20-25 minutes.
Serve while still warm with a side celery and carrot sticks and some blue cheese sauce for dipping.
Tim’s Dogtown Ribs by Tim McGeein
1) Rub whole baby back rib racks lightly with Spike original seasoning after bringing meat near room temperature. No substitutes on the baby back cut with any bs like St. Louis style.
2) Cook on low heat grill for about 45 minutes, flipping every 5 minutes (gotta stay on top of these things)
3) last 10-15 minutes brush bony bottom side lightly with apple cider vinegar and place bottom side down and coat top liberally with Sweet Baby Rays Original Recipe BBQ Sauce. At finish, the top should start to carmelize.
4) To serve, Cut to separate individual ribs and roll them around together in a big bowl so the sauce coats everything.
5) Voila !
Frito Dip by Amanda Hosier
Mix the following ingredients together one day ahead.
1 can “Kuner’s” corn with red and green peppers, drained
1 can “Rotel” diced tomatoes with mild chili peppers, drained
1 cup mayonnaise
1 cup sour cream
2 cups shredded cheddar cheese
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon salt
1 large bag of Frito Chips
Southwestern Salsa by Linda Torson of Buckeye DockDogs
1 1/2 tsp. cumin seeds
2 cans (15 oz.) black beans, rinsed and drained
1 15 1/4oz. can whole kernel corn drained
1 red pepper minced
1 small purple onion minced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/3 cup lime juice
1/4 cup olive oil
3 cloves garlic crushed
1/2 tsp. salt
1 tsp. dried crushed red pepper
1/2 tsp. fresh ground black pepper
Toast cumin seeds in a skillet over medium heat 1-2 minutes until brown and fragrant, stirring often.
Combine cumin seeds, black beans, and remaining ingredients, toss well. Cover and store in refrigerator up to 1 week. Yields 6 cups.
Serve with chips.
Easy Cheeseball by Sharon Castro
1 – 8oz block of cream cheese
1 – 8oz block of cheddar cheese
1 – Hidden Valley Ranch Buttermilk dressing mix
1/4 cup of your favorite nuts (chopped)
Mix first three ingredients together by hand and form into a ball. Roll in the chopped nuts and serve with your favorite cracker. We prefer the Townhouse cracker. Enjoy this quick and easy appetizer with ingredients that you can keep on hand to make at a moments notice.
Dogtown Cookout’s Famous Wings by Jeff Wheeler
1) Start with Perdue Fresh All Natural Chicken Wings (not wingettes). Cut apart and discard the wing tips. All vegetarian diet, no animal by-products, raised cage free. The smaller the wings the better.
2) Rub Wings lightly with Spike Original Seasoning.
3) Heat grill to low/med heat and rub with olive oil, preferably use a Weber or other grill that has baffles to prevent flash ups.
4) Cook wings about 45 minutes turning over every 5-10 minutes until all the fatty skin drippings have dried up and the wings are golden brown and crispy.
5) Remove from grill and put into large bowl and immediately coat with Frank’s Original Hot Sauce, stirring in bowl until all the sauce is soaked up.
6) Serve quickly with Blue Cheese Dressing for dipping and celery.
7) Enjoy !
DockDogs with Pineapple Relish by Corbly Shaffer
1 tablespoon oil 1 cup diced sweet onion 1/4 cup diced green pepper 1 (20-ounce) can crushed pineapple 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/3 cup cider vinegar 1 teaspoon fresh lime zest 1 tablespoon whole-grain mustard 1 clove garlic, chopped
In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Serve with Grilled Dog or Sausage.
Chocolate Chip Cookie Dough Bars by Melissa Doren of Ontario DockDogs
Crust (bottom layer):
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter or margerine, melted
Chocolate Chip Cookie Dough (top layer):
5 tablespoons unsalted butter or margerine, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips
Cheesecake Filling (middle layer):
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1. Preheat the oven to 325 F. Line an 8″ square baking pan with wax paper and spray with nonstick cooking spray.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough in a large bowl with an electric mixer. Beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined (about 1 minute). Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry…it’s like a crumble topping. You’re going to crumble it on top of the cheesecake layer.)
4. In a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough). Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out and cut into squares for serving and enjoy!
Super Easy Spinach & Artichoke Dip by Sharon House
One box of chopped spinach (thaw and drain)
One can of artichoke hearts (drain and chop)
1 cup of mayonnaise
8 oz of shredded Montery Jack Cheese
Mix all ingredients together over low heat until cheese is melted. Serve with tortilla chips.
You will be amazed at how this is even tastier than restaurant versions of this dish!
Mousse au chocolat by Silvia Washington
3.5 oz bitter chocolate
2 oz milk chocolate
3 egg whites
4fl oz heavy whip cream
Break the chocolate into pieces and in a sausepan over a pot with water stir into a smooth mixture over low heat. Allow to cool down slightly.
Whip the egg whites until stiff so that a cut with a knife can be made.
Stir in the warm chocolate. Whip the cream until still and fold in.
Chill for at least 2 hrs.
To serve, use an ice-cream scoop and divide the mixture into desert glasses.
To top it off: you may use cocoa, sugar of even pureed fruit sauce
Jump’n White Chicken Chili by Cesily Lesko
3 Boneless/ Skinless Chicken breasts
(tenderized to about a ¼ inch thick)
2 tbs. Vegetable Oil
3- 15 oz. cans of Great Northern (White) beans
(do not drain)
3 ½ Cups of Chicken Broth
16 oz. of Cream Cheese
(cut in to cubes)
1 4.5 oz Chopped Green Chilies
2 diced jalapenos
(wash seeds off for a more mild taste)
7 cloves of Garlic
½ Package of McCormick White Chicken Chili Seasoning mix (full package is about 1.25 oz)
½ Package of basic French Onion Soup Mix
(full package is about 1 oz.)
4 tsp. of Ground Cumin
1 tsp. of salt
1 tsp. of chili powder
1 tsp. of White Pepper
1 bag of shredded Monterey Jack Cheese
1 bunch of Fresh Cilantro
Cook chicken in a skillet with 2 tbs. of vegetable oil. Tear cooked chicken into pieces.
Cook garlic and ½ of the chopped jalapenos in the oil left over from the chicken.
Combine all ingredients in a crock pot except for Monterey Jack cheese and cilantro.
Cook on high for 2-3 hours. (Cook for 4-5 hours on low setting).
Top with Monterey Jack and cilantro.
Cool Choco Chip Dessert by Rachel Foster
This is an easy dessert that is always a big hit. All you need in chocolate chip cookies, milk, and cool whip.
Dip the cookies in the milk and layer the bottom of your container. I use an 8×8 Rubbermaid container)cover the cookies completely with a layer of cool whip. Repeat layers at least 2 more times. Chill and serve!
Buffalo Chicken Nachos by Jenny Lima
8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)
4 cups cooked chicken shredded
1 1/2 cups Frank’s Buffalo Wing sauce
3 cups shredded cheddar cheese
4 ounces blue cheese crumbles
1 cup chopped celery
Note: All these measurements are approximate. As with any nachos, adjust ingredients to your personal preference.
Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.
Dog-Gone Good Salsa by Vicki Tighe
2 Cans Stewed Tomatoes
1 Can Ro*tel
½ Bunch Cilantro
1 Bunch Green Onions – finely diced
1 Lime – juiced
1 Clove Garlic – finely diced or juiced
Salt to taste
Mix together in blender and pulse slightly
What were your favorite recipes? Did you miss the contest? Share your recipes in the comments below!