Inspired by Minnesota’s cold winter, Klobuchar entered the “‘It’s So Cold My Hotdish Froze’ Dessert Hotdish” in the 4th annual Minnesota delegation “hotdish off”

WASHINGTON, D.C. – As a tribute to the brutally cold Minnesota winter, U.S. Senator Amy Klobuchar entered a “frozen hotdish” in the Minnesota Congressional Delegation Hotdish Competition. Klobuchar’s “‘It’s So Cold My Hotdish Froze’ Dessert Hotdish” tied for first runner up in this year’s friendly “hotdish off” hosted by Senator Al Franken. The annual competition is a way to bring the delegation together and celebrate a Minnesota culinary tradition.

“This Minnesota winter has been so cold that even my hotdish couldn’t escape the freezing temperatures,” Klobuchar said. “The dish has a virtual polar vortex of flavor that sent a shiver down the spine of the competition and gave the judges goosebumps. While it ultimately got iced out of first place, I want to wish a very warm congratulations to Rep. Walz for his delicious (and hot!) dish.”

After blind taste testing each member's hotdish, the judges – former Minnesota Congressmen Vin Weber and Gerry Sikorski – selected Rep. Walz as the winner of the 2014 Hotdish-off. Klobuchar took top honors in 2011 with her “Taconite Tater-Tot Hotdish.”

The recipe for Klobuchar’s “It’s So Cold My Hotdish Froze” Dessert Hotdish is below.

‘It’s So Cold My Hotdish Froze’ Dessert Hotdish Recipe


For Filling:

4 oz cream cheese

¾ cup Crystal Sugar powdered sugar

1 ½ - 2 cups creamy peanut butter (depending on preference)

½ cup Kemps milk

8 oz package frozen whipped topping- thawed


For Golden Graham Crust:

2 cups ground General Mill’s Golden Grahams cereal

1/3 cup Crystal Sugar granulated sugar

1 stick Land O’ Lakes butter- melted

Fudge sauce



Preheat oven to 375 degrees.

Mix Golden Grahams crumbs, sugar, and melted butter until well blended.

Press mixture into hotdish pan.

Bake for 7 minutes.

Let cool for a few minutes, then put into freezer to chill.

Beat together cream cheese and powdered sugar.

Mix in peanut butter and milk.

Beat until smooth.

Fold in whipped topping.

Once crust is chilled, spread layer of fudge sauce onto Golden Graham crust.

Spoon peanut butter filling into dish.

Cover, and freeze until firm.

Top with crushed peanuts and Golden Grahams. Drizzle with heated fudge sauce.