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Article updated: 1/30/2013 6:02 AM

Mini corn dog muffins score big on Super Sunday

By Deborah Pankey

Somehow a little football game turned into a national holiday. At least it sure feels that way. Every TV ad, whether for furniture or Fritos, and grocery store flyer reminds us the Super Bowl will be played on Sunday. (Yes, it particularly stings for us Bears fans this year.)

So assuming you'll be watching the Ravens take on the 49ers, whether by yourself or with a few friends, you'll need to get a menu whipped into shape. Everyone else will be cooking up chicken wings (the National Chicken Council estimates that 1.25 billion pounds of wings will be devoured on Sunday alone!) and putting out chips (we'll consume 11 million pounds of chips according to the U.S. Calorie Control Council) so I recommend putting Mini Corn Dog Muffins in the starting lineup.

The recipe, from the good cooks at The Pampered Chef test kitchens in Addison, is an easy take on a county fair treat.

Simply mix up an 8.5-ounce box of corn muffin mix according to package directions. Heat the oven to 375 degrees and spray a mini-muffin pan with nonstick cooking spray. Divide the batter among the muffin cups (a small cookie scoop works great for this).

Slice a couple of hot dogs (kosher, turkey, tofu, whatever) into 1-inch pieces and plop one piece in each muffin cup. Bake 10 to 12 minutes or until a wooden pick inserted in the center comes out clean.

Serve with honey mustard or spicy ketchup for dipping.

Soups on: National Soup Month is winding to a close, but here in the burbs we have plenty of blustery days and snowy nights left for enjoying warm bowls of soup.

On those nights when you just don't have the time or the desire to cook a pot of soup, count on Campbell's. The company whose familiar red and white labels can be found in so many pantries has a new line of heat-and-serve soups.

Sure we all know chicken noodle and cream of tomato, but Campbell's Go soups have been designed for people with more adventurous palates. Six varieties draw inspiration from global cuisines with flavors including Coconut Curry with Chicken & Shiitake Mushrooms, Moroccan Style Chicken with Chickpeas (a personal favorite) and Spicy Chorizo & Pulled Chicken with Black Beans that walks a tasty line between soup and chili.

These microwaveable soups were conceived for time-crunched 20-somethings (there are Facebook and Spotify campaigns), but I find them quite nice for a quick dinner or a hot desk-side lunch.

Look for Campbell's Go soups in the soup aisle; a 14-ounce pouch (about two servings) goes for $2.99.

Ÿ Contact Food Editor Deborah Pankey at dpankey@dailyherald.com or (847) 427-4524. Be her friend at Facebook.com/DebPankey.DailyHerald or follow her on Twitter, Instagram or Pinterest @PankeysPlate.

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