MVP Chili. Serves: 12

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1 PUPPY BOWL RECIPES

2 Serves: 12 MVP Chili 30 oz (or 2 15oz Cans) Kidney Beans 15 oz (or 1 Can) Chili Beans (or Pinto Beans) 2.5 Lbs Lean Beef (or 1.5 Pack Firm Tofu for Vegetarian Chili) 12 oz Tomato Paste 30 oz Tomato Sauce 28 oz Whole Tomatoes (diced are fine too) 1 Can White Corn in Juice 5-6 Green Onions 1 Red Onion 5-6 Mushrooms 2-3 Bay Leaves 1-3 Teas Sea Salt Olive Oil - for Saute 2-4 Cloves Garlic 2-3 Stalks Chopped Celery 20 or so Golden Raisens (they become plump during cooking) 1 Green or Yellow Pepper 1 Tbls Lemon Juice 1 Tbls Chili Pepper 1 Hot Jalepeno Pepper 1 Teas Cumin 1 Teas Oregano 1 Tbls Basil (fresh is best) 1 Tbls Pepper 2-3 Teas Sugar 1 Tbls Honey Squirt of Worchester Sauce and Favorite BBQ Sauce (for fun) 1. Saute red onions in olive oil and brown meat. 2. Add garlic to meat, drain fat. 3. In large and deep sauce pan, heat tomatoes (paste, sauce, and whole) on medium. 4. Add 1 cup water. 5. Combine meat and sauce. 6. Add 2 cups water. 7. Add herbs and lemon juice to sauce. Then add the saute celery and peppers, add to the. 8. Cut green onions and add with corn in juice to sauce. 9. Add bay leaves and sugar and sliced mushrooms to sauce. 10. Add jalepeno pepper to sauce. 11. Add honey and raisens. A 12. dd a squirt (only) of Worchester Sauce and Favorite BBQ Sauce (to make it yours). 13. After cooking sauce for 45 minutes, add drained and rinsed kidney/pinto beans. 14. Cook hours on low heat, covered, stirring slowly and frequently at bottom of pan.

3 Howling Buffalo Chicken Dip Serves: lbs skinless boneless chicken breast 12 oz bottle hot sauce (Pete s works well) 12 oz bottle of blue-cheese dressing (not chunky) 2 sticks (8 oz) cream cheese (room temperature) ½ stick of butter 8 oz shredded cheddar (or monterey jack) cheese 1. Preheat oven to 350 degrees. 2. Boil chicken for 30 minutes then shred it with 2 forks. 3. Pour hot sauce into a pan with ½ stick of butter and bring it to a light boil. 4. Drop the chicken into the sauce pan. 5. Spread cream cheese in a 13x9 inch pan in an even layer. 6. Layer chicken over the cream cheese. 7. Bake at 350 degrees for 30 minutes. 8. Sprinkle cheese on top and serve.

4 DC Cupcakes Chocolate & Buttercream Puppy Bowl Cupcakes Makes 18 cupcakes Cupcakes: 1 ¼ cups flour, sifted ½ teaspoon baking soda, sifted ¼ teaspoon salt 8 tablespoons (4 ounces) unsalted butter, at room temperature 1 ¼ cups sugar 2 large eggs, at room temperature 1 ¼ teaspoons pure vanilla extract 1 cup whole milk, at room temperature ½ cup cocoa powder, sifted Vanilla Buttercream: 16 tablespoons unsalted butter 4 cups sifted confectioners sugar 1 teaspoon pure vanilla extract 1 teaspoon whole milk 1/8 teaspoon salt 1 teaspoon yellow food color ½ cup of green sanding sugar (optional) For the Cupcakes: 1. Preheat the oven to 350ºF. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups. 2. Sift together the flour, baking soda and salt in a bowl and set aside. 3. Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated. 4. Add the eggs one at a time, mixing slowly after each addition. 5. Combine the vanilla extract and milk in a large liquid measuring cup. 6. Reduce the mixer speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined. 7. Add the cocoa powder, beating (on low speed) just until incorporated. 8. Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are twothirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. For the Vanilla Buttercream: 1. Add the butter, sugar, vanilla extract, milk, salt, and yellow food coloring to the bowl of a stand mixer or a bowl with a handheld electric mixer, and mix on high speed until light and airy, approximately 3 to 5 minutes. Frosting the Cupcakes: 1. Transfer the frosting to a piping bag fitted with a round metal tip. To frost your cupcakes with the DC Cupcakes signature swirl, start in the center of the cupcake, apply even pressure and frost the cupcake with a circular motion, ending in the center of the cupcake with a burst of pressure. Decorate each cupcake with green sanding sugar on top for a festive touch. Repeat for each cupcake, serve and enjoy! * Recipe provided by our friends at Georgetown Cupcakes & the stars of TLC s show DC Cupcakes

5 DC Cupcakes Pupcakes Recipe Makes 12 pupcakes for your pups Pupcakes: 2 large eggs 1 cup applesauce, unsweetened 3 tsp cinnamon 1 cup rolled oats 3 mashed up bananas 1 cup whole wheat flour, sifted ½ cup creamy all-natural peanut butter, melted Frosting: 1 cup creamy all-natural peanut butter, melted For the pupcakes: 1. Preheat oven to 350 F. Line a standard cupcake pan with 12 paper baking cups. 2. Mix all ingredients in the bowl of a stand mixer. 3. Using a standard size ice cream scoop, scoop the batter into the pan and bake for minutes. 4. When pupcakes have cooled, remove them from their paper baking cup. You can leave the paper baking cups on for serving as long as you make sure your dog doesn t eat them! For the frosting: 1. While pupcakes are baking, melt one cup of creamy all-natural peanut butter in the microwave approximately 1 minute. 2. Dip the pupcakes into the melted peanut butter. 3. Serve to your pups! * Recipe provided by our friends at Georgetown Cupcakes & the stars of TLC s show DC Cupcakes