The BIG Game!!!

8-ounce package cream cheese, softened
1 cup mayonnaise (regular, reduced or nonfat)
½ cup horseradish, white or red
1 package large (at least 10″ in diameter) lavash bread (6-8 pieces) or favorite flatbread/tortilla
1 pound Monterey Jack cheese, very thinly sliced or shredded
1½ pounds good-quality medium-rare roast beef, sliced thin
2 large red,yellow or orange bell peppers, chopped
1-2 packages arugula

In a small bowl, stir together the cream cheese, mayonnaise and horseradish until combined.

Place one lavash on a clean, flat surface. Spread a thin layer of the cream cheese mixture over the bread, especially on the uppermost edge (this is the glue that holds the lavash together after it has been rolled).

Place about 2 slices of the cheese on half of the lavash. Repeat with the roast beef.
Sprinkle red peppers over the beef and place a hearty line of arugula on top of the beef along the outer edge (this will end up in the center of the wrap).

Begin rolling from the outer edge, using your fingers to keep the filling in place. The last roll should contain no filling.

Wrap tightly in plastic wrap and chill 2 hours before slicing. When ready to slice, place the roll seam side down on a cutting board and cut the lavash into about 1-inch slices on the diagonal.

Repeat with the remaining lavash slices.

makes 36 mini muffins

6 hot dogs (I like Hebrew National Beef)
1 cup flour
1 cup cornmeal
½ cup sugar
2 ½ tsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg

Preheat oven to 350 F, and spray your mini muffin tins with cooking spray.

In a medium skillet on medium heat, brown the hot dogs for about 5-8 minutes (just until they start browning, you don’t want them to be burnt or for the skin to be too tough). Remove from heat and cut each hot dog into 6 pieces.

In a large bowl combine all dry ingredients for the corn muffin mixture.

Add the egg, milk and vegetable oil, and stir until just combined.

Fill each cup in the muffin tins about 3/4 full. Place and press one piece of hot dog into the center of each muffin cup.

Cook for 10 minutes at 350 F, then increase heat to 400 F, and cook another 2-4 minutes – you want them to be nicely light browned, but not burnt, so watch carefully. Remove from oven and cool in pan for 5 minutes before removing from trays.

Serve with your favorite hot dog condiments like mustard, ketchup and relish.

Preheat oven to 375 degrees F. In a large bowl, stir together the ingredients until thoroughly combined.

Season to taste and transfer to an oven-safe serving dish.

Bake for 20 to 25 minutes, until bubbly and golden on top.  Serve with your favorite crackers.

2 cans Rotel tomatoes
1 large can diced tomatoes (or whole tomatoes, chopped)
½ red onion finely chopped
4-5 cloves of garlic (I usually use fresh, but I was out, so I used jarred minced instead)
1-3 fresh jalapenos (depends how hot you want it)
1 large bunch of cilantro
Salt and pepper

(Adapted from Crazy for Crust)

2 oz Kraken Spiced Dark Rum
3 oz Ginger Beer
Lime wedge (for garnish)