The Junction Journal: Vol. 1 Issue 10

Going to a tailgate in Baton Rouge on Saturday? This recipe is sure to wow all the guests wearing purple and gold!

Filling in for Rob this week, I knew I had big shoes to fill. So I began searching, trying to decide what I would include in this week's Junction Journal. After scouring the internet for days hours minutes, sifting through drink recipes, notable Baton Rouge eateries, and so forth, I came upon a recipe that I decided was too good not to share.

If you are traveling to Baton Rouge Saturday, chances are you may be joining up with some LSU friends for a tailgate prior to kickoff. If you are, I bet you want to take something good to contribute to the cause, something that the rest of the tailgate go-ers will really enjoy.

You have found that recipe.

Corn-dog-brownies_medium

via FoodBeast.com

Let me introduce you to corndog brownies. I will first preface this recipe by saying that I have not actually made these myself, nor do I plan to (unless the wife leaves town one weekend). But if you are traveling to this weekend's game, there seems to be no better choice to take, save anything bourbon crusted. The recipe, which comes to you from this article on FoodBeast.com, describes the recipe as the fusion of two of your favorite things, and also talks about how sometimes in life that fusion would work out. Well, I see no reason why this fusion of two American staples WON'T work out, am I right? Enough chatter, let's take a look at how to make these bad boys.

From the article:

Ingredients

  • 2 boxes of your favorite brownie mix
  • 4 eggs
  • 2 sticks (16T) butter, melted
  • 30 frozen mini corn dogs (They come in packs of 40. You know what to do with the rest.)

Directions

  • Preheat oven to 325 degrees and line a 9×13 pan with non-stick foil (or use sticky foil and grease it).
  • Mix brownie, eggs, and butter in the biggest bowl you own.
  • Chop corn dogs in half and stir into brownie batter.
  • Pour and smash the pork-laden batter into the foil-lined pan and bake for 55 to 65 minutes.
  • Let cool for a long as you can stand it, cut, consume, [...]

There is a description of what you will do when you consume them as well, but I took it out, to keep this g rated and also because I wasn't quite sure what she was saying.

What's that - what beer would I pair this with, should I be faced with such a decision? Definitely something light, so you are able to make it through the day without having to adjust your belt out another notch.

Oh, and, YOU'RE WELCOME, friends.

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