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Chili Cheese Fullback Muffins


Chili Cheese
Herbed Cracker Faces


Mini Wonder Mold Pan
(This is a versatile pan that makes oh so many other
themed 3-dimensional cakes and breads)



Chili Cheese Center
(filling for "Full"back Muffins)

1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped
1/3 cup whole kernel corn, drained
1/4 cup milk
1/4 cup all-purpose flour
3 cups (8 ounces) shredded Cheddar cheese
1 package (3 ounces) cream cheese
1 can (4 ounces) diced green chili peppers, drained
1/4 cup mild or medium salsa (with corn and black beans optional)
1/2 teaspoon salt
2 tablespoons fresh cilantro, chopped

In heavy saucepan over medium heat, mix tomatoes, corn, milk and flour.
Cook and stir mixture until thick and bubbly, about 10 minutes.
Gradually blend in cheddar, cream cheese, chili peppers, salsa and salt.
Continue cooking until cheese has melted, about 10 minutes.
Stir in cilantro.
Makes 4 cups.

"Full"back Muffins
4 packages (8 1/2 ounces each) corn muffin mix

Herbed Cracker Faces (instructions below)

Preheat oven to 350°F.
Prepare corn muffin mix following package directions.
Lightly spray Mini Wonder Mold cavities with vegetable pan spray.
Fill each cavity with 1/3 cup batter and gently brush batter up the sides of the Mini Wonder Mold cavities.
Place approximately 2 tablespoons of chili cheese dip in center of cornbread batter.
Top chili cheese dip with approximately 1/4 cup of batter, covering dip.
Bake 15-20 minutes or until golden brown.
Cool 5 minutes.
Gently loosen muffin sides and remove.
Cool completely before attaching cracker faces.

The Herbed Cracker Faces are to be presented atop the Chili Cheese "Full"back Muffins
to resemble a mini-sized football player.

Serve leftover dip with nacho chips.

Makes 8



Herbed Cracker Faces

Round Cookie Treat Pan
(you'll use this pan over and over and over)

6" Cookie Treat Sticks

Icing Colors


Decorating Tips: 3, 4

1/2 cup unsalted butter, softened
8 ounces Monterey Jack or white Cheddar cheese, shredded (pre-shredded cheese is not recommended)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon oregano or basil
1/4 teaspoon garlic powder
Pepper to taste
Favorite flavored cream cheese (suggested for decorating)

Preheat oven to 350°F.
In medium-size mixing bowl, cream butter with cheese.
Stir in remaining ingredients.

Lightly spray Round Cookie Treat Pan with vegetable pan spray.
For each of the 8 crackers, press 2 tablespoons dough per cracker onto prepared pan.
Press 6" Lollipop Sticks into each dough formation.
Bake 25-30 minutes or until light golden brown.
Cool 5 minutes.
Gently loosen crackers with spatula and remove to cool.
Cool completely before decorating.
Decorate cracker with the "light" side up.
After decorating, Herbed Cracker Faces will be inserted into Chili Cheese "Full"back Muffins.

To Decorate:
Spoon herbed cream cheese that has been tinted with
Icing Colors to match your favorite team colors, into Disposable Decorating Bags.
Attach Decorating Tip #4 and pipe in the helmet area.
Smooth with a Small Angled Spatula, if needed.
Use Decorating Tip #3 to outline stripe on helmet and for facial features.

Makes 8 crackers


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