Sports fans can work up an appetite while watching the big game. You are sure be a favorite hostess or host if you serve any of the below treat's.
Sin Sunday Super Bowl Chili
2 lbs. lean ground beef
1 medium onion (chopped)
1 small green pepper (chopped)
2 Dashes garlic powder
1/4 tsp salt
1/8 tsp pepper
Dash Worcestershire Sauce
2 (15 oz.) cans light red kidney beans
2 (14-1/2 oz.) cans diced tomatoes
1 envelope (1-1/4 oz.) Chili Man Seasoning
2 (10-3/4 oz.) cans tomato soup
In a very large pot, brown ground beef; drain off fat. Add onion, green pepper, garlic powder, salt, pepper and 1/2 tsp of Chili Man: mix well and simmer over low heat until vegetables are tender. Add kidney beans and stir into meat mixture. Take a large spoon and mash some of the kidneybeans. Mix in 1/2 cup of water and 1/2 tsp Chili Man. Cook on low heat, stirring occasionally for 15 minutes. Pour in diced tomatoes; fill one of the cans with water and stir into chili. Cook on low heat until boiling, stirring occasionally, add in 1 tsp Chili Man and continue cooking for an additional 30 minutes. Turn off heat and let stand 15 minutes. Add tomato soup; fill each can full of water and stir in. Turn heat to medium-low and add remaining Chili Man. Bring to boiling, reduce heat and simmer for 40 to 50 minutes, stirring occasionally. Let stand for 15 minutes before serving.
TEX MEX DIP
1 lb. ground beef
1 lb. Italian Sausage(mild or hot)
1 medium onion
1 clove garlic
1 8oz jar taco sauce or salsa
1 can cream of mushroom soup
2 lb. box Velveeta Cheese, cut up
Brown ground beef, sausage, onion and garlic. Drain. Add taco sauce, soup, cheese. Divide into two baking dishes and bake at 350 degrees until cheese melts. Variations:
Depending on how hot(spicy) you want the dip. Hot sausage, hot taco sauce, and Mexican Velveeta Cheese can be used. I normally use hot sausage, medium taco sauce, and one lb. each of Mexican and regular Velveeta.
New York Style Sandwiches
Crusty Italian or French Bread
1/2 lb mortadella
1/2 lb salami
1/2 lb imported ham
1/2 lb provolone
1/2 cup green olives
1/2 cup black olives
1/2 cup artichoke hearts
2 garlic cloves
10 basil leaves
1/8 cup extra virgin olive oil
2 tsp capers
diced onion tomato
hot cherry peppers
Make sandwiches and Enjoy!
Triscuit n Strawberry
1 box Triscuits
1 pkg of cream cheese
Spread cream cheese on a Triscuit, top with a strawberry and drizzle with chocolate syrup!
Sausage n Cheese Dip
1 lb Bob Evans Sausage
1 lb Ground Beef
1 lb Velveeta Cheese
1 Loaf party Rye
Brown sausage and ground beef, breaking up into very small pieces. Drain well. Add cheese that has been cubed in small pieces. Stir constantly until cheese has melted. Spoon Mixture on bread. Freeze on cookie sheet until firm. Store in plastic bag or container in freezer until ready to use. Bake at 350 degrees for 10-15 minutes until golden brown. Start checking at 10 min. Microwave not recommended.
2 Large blocks of cream cheese
3 or 4 heaping tablespoons of sour cream
Lettuce, chopped fine
3 Large tomatoes, seeded and chopped
Large block of Colby cheddar cheese shredded
Let the cream cheese come to room temperature. Whip the cream cheese and sour cream with electric mixer. Spread mixture onto large platter. Pour taco sauce over cheese mixture. Spread the sauce evenly over the mixture. Cover with a layer of chopped lettuce. Then add a layer of chopped tomatoes; salt and pepper the tomatoes. Cover with the shredded Colby cheese. Serve with taco chips. I use the thick round taco chips.
Variations: You can also add slices of olives or onions.
BACON WRAPPED SHRIMP ON THE GRILL
Old Bay Seasoning
Peel large jumbo shrimp. Sprinkle shrimp with Old Bay seasoning. Slice bacon strips in half. Wrap a halp strip of bacon around one shrimp and secure with a toothpick (1/2 toothpick works best). Cook on grill @ medium heat until bacon is done. It's good to place a sheet of aluminum foil with the edges folded up to form a shallow pan under the shrimp to stop flare ups from the bacon drippings. A Good Sauce to dip the cooked shrimp:
1/3 ketchup, 1/2 Old Bay, 1/3 Beer
I hope you enjoy this -- They are Great!
8 oz cream cheese (softened)
1 cup sour cream
1 5oz jar Armour dried Beef(I don't rinse it because I like ti salty)
1/4 tsp(or more if you dare) garlic powder
Mix all together and put in 8x8 pan. Bake at 350 degrees for 15-20 minutes. Serve with crackers.
SWEET & SOUR ITALIAN SAUSAGE WITH SAUCE
Submitted by Kim Sherwood
1 Package of Italian Sausage(hot or mild)
1 1/2 cups of ketchup
2 tbsp of honey
1/2 green pepper
3 tbsp of hot sauce
salt and pepper
1/2 cup of mustard
package of Italian rolls
(to make it sweeter you can add 3 tbsp of brown sugar)
Brown sausage on both sides. Add all ingredients in crock pot and cook slowly for about 3 or 4 hours. If you do not have a crock pot just cook slowly on the stove until sausage is done to your taste.
SUPER BOWL SNACK DIP
Preheat oven to 350 degrees.
1 8oz block of Philadelphia Cream Cheese(softened)
2 pkg of shredded cheddar cheese
1 jar of Chi-Chi's hot salsa
Medium Sauce Pan
Slightly mash cream cheese in the bottom of sauce pan. Add salsa first and cheddar cheese last (so its on top). Bake in the oven until cheese is melted. DO NOT STIR! Serve hot with Tostito Chips. Note: This can be done in the microwave oven, but it tastes better if baked.
EASY CRAB SPREAD - SUPERBOWL SNACK
1 lb Flake Crab Meat
1 10oz grated sharp cheddar chees
1 1/2 cup Hellman's mayonaisse
1 10 3/4 oz can condensed cream of celery soup
Add cheese, mayo and celery soup to a medium sauce pan. Heat over medium heat stirring constantly until cheese melts and becomes well blended. Add crabmeat and stir to combine. Remove from heat.
Spread over lightly toasted French or Italian bread wedge slices. Bake in preheated 350 degree oven until golden brown & bubbly. Serve Hot.
CHILI BEAN DIP
1 lb ground beef
1/4 cup onion, minced
1 large can crushed tomatoes
1/4 tsp pepper
2 tsp chili powder
1 tsp cayenne pepper
1/4 tsp garlic powder
1 can kidney beans, drained
1 lb Velveeta Cheese, roughly chopped
Brown meat and onions strirring frequently until crumbly. Drain off excess fat. Add tomatoes and spices. Simmer 15-20 minutes. Add drained kidney beans and Velveeta. Continue stirring until cheese is melted. Serve warm. Dip with Fritos. Frito "Scoops" are best!
This is a Neighborhood Favorite!
Mix together equal parts of Italian sweet sausage and shredded Asiago cheese. Pinch into small rounds and bake at 350 degrees for 10 minutes. Serve with hot sauce, blue cheese and celery. It's an original!
Barbecue Beef Sandwiches
3 pound beef boneless chuck roast
1 cup barbecue sauce
1/2 cup apricot preserves
2 tablespoons chopped red or green bell pepper
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion
12 buns, hamburger or kaiser, split
Trim fat from beef. Cut beef into 4 pieces. Place beef into 4-5 quart crockpot.
Mix remaining ingredients, except buns, pour over beef. Cover and cook on low 7 to 8 hours.
Remove beef from crockpot and slice thin, put back into sauce. Cover and cook 20 to 30 minutes
longer, until beef is hot. Fill buns with beef mixture.
Kicking Coca-Cola Cake
2 cups granulated sugar
2 cups all-purpose flour
1 1/2 cups small marshmallows
1/2 cup butter or margarine
1/2 cup vegetable oil
3 tablespoons unsweetened cocoa powder
1 cup Coca-Cola
1 teaspoon baking soda
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1/2 cup butter
3 tablespoons unsweetened cocoa powder
6 tablespoons Coca-Cola
1 16-ounce box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
For cake: Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marshmallows. In saucepan, mix butter, oil, cocoa powder and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well.
Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9-by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately.
For frosting: Combine butter, cocoa and Coca-Cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve.
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups firmly packed brown sugar
2 teaspoons instant espresso powder (Medaglia d'Oro makes a good one) or instant coffee granules ground to a powder
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup macadamia nuts, coarsely chopped
3 ounces white chocolate, coarsely chopped (you can substitute semisweet chocolate, milk chocolate or dark chocolate for a different look and taste)
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Combine butter, brown sugar, espresso powder and vanilla in a large bowl. Using an electric mixer on high, beat until light and fluffy. Beat in the eggs slowly, one at a time, and continue beating until very fluffy, about 2 minutes. Reduce speed to low, add the flour and continue mixing. Fold in the nuts and chocolate until just blended. Spread batter in the prepared pan. Bake 30-40 minutes or until a toothpick in the center comes out clean. Let cool in the pan on a wire rack, about 20 minutes. Cut into 24 square bars. (Can be stored at room temperature, wrapped, for 3 days).
Super Speedy Stawberry Bread
3 cups flour
4 eggs beaten
2 cups sugar (scant)
1 1/2 cup oil (scant)
1 tsp. Salt
2 pkgs. frozen strawberries
1 tsp. baking soda
(10 ounces each, thawed)
3 tsp. cinnamon
Mix dry ingredients in large bowl. Form hole in middle. Mix eggs and oil and pour in hole. Add berries and mix by hand. Pour into 2 greased and floured loaf tins and bake at 325 degrees for 1 1/4 hours, or until done. Cool before cutting. Great with cream cheese. Bread may be frozen
SUPER ICED CAPPUCCINO
2/3 cup HERSHEY'S Syrup, chilled
2 cups cold coffee
2 cups vanilla ice cream
Whipped cream (optional)
Ground cinnamon (optional)
1. In blender container, place syrup and coffee; cover and blend on high speed. Add ice cream; cover and blend until smooth.
2. Serve immediately over ice; top with whipped cream and ground cinnamon, if desired. About six 6-ounce servings.
Punch Bowl Version: * Prepare as directed in blender; pour into punch bowl. Immediately repeat, making 2 additional batches and pouring into punch bowl; stir in tray of ice cubes. Serve immediately as above, stirring frequently. About eighteen 6-ounce servings.
TWO POINTS FOOTBALL
This is a creamy, frozen dessert in the shape of a football treat that combines vanilla and chocolate pudding and peanut butter.
1 (4-serving size) package ROYAL Instant Chocolate Pudding & Pie Filling
3 cups cold milk, divided
1 1/2 cups heavy cream, whipped, divided
1 (4-serving size) package ROYAL Instant Vanilla Pudding & Pie Filling
1/2 cup creamy or chunky peanut butter
4 (1-ounce) squares semisweet chocolate
2 tablespoons margarine or butter
1/3 cup shredded coconut, optional
1 drop green food coloring, optional
1. Prepare chocolate pudding according to package directions using 1 1/2 cups milk. Fold in 1 cup whipped cream. Spoon half the pudding into 6-cup plastic wrap-lined football (melon) shaped mold, spreading up side of mold; set aside.
2. Prepare vanilla pudding according to package directions using 1 1/2 cups milk and peanut butter. Fold in 1 cup whipped cream. Spoon vanilla mixture into center of chocolate pudding. Evenly top with remaining chocolate pudding, encasing vanilla mixture. Cover; freeze at least 6 hours.
3. Melt chocolate and margarine or butter in double boiler over low heat, mixing until smooth; set aside. If desired, tint coconut with food coloring; arrange on serving plate. Unmold football onto plate; remove plastic wrap. Working quickly, spread chocolate over football. Garnish with remaining whipped cream. Serve immediately or freeze until serving time. Let stand at room temperature 20 minutes for easier slicing.
6 tablespoons butter or margarine
1 teaspoon seasoned salt
4 teaspoons Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Wheat Chex cereal
3/4 cup salted mixed nuts
Preheat oven to 250F. Heat butter or margarine in 13 x 9 x 2 inch baking pan in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 45 minutes. Stir every 15 minutes. Spread on absorbent paper to cool.
CRISP SPICED NUTS
2 large egg whites
1 1/2 teaspoons salt
3/4 cup sugar
2 teaspoons Worcestershire sauce
2 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons cayenne
1 1/2 cups whole blanched almonds (about 1/2 pound)
1 1/2 cups hazelnuts (about 1/2 pound)
1 1/2 cups pecans (about 1/2 pound)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Preheat oven to 325°F.
In a bowl with an electric mixer beat whites with salt until very foamy and gradually beat in sugar, Worcestershire sauce, paprika, and cayenne. Stir in nuts and butter, combining well, and spread in a large shallow baking pan.
Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool. Break up nut clusters. Nuts may be made 1 week ahead and kept in an airtight container at room temperature.
1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg, beaten lightly
1 teaspoon baking soda
8 ounce cream cheese, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon thinly sliced crystallized ginger
Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt. In another bowl cream 1/2 stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well. Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of a preheated 350°F. oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.
In a bowl cream together the cream cheese, and the remaining 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth. Beat in the zest and the lemon juice and chill the frosting for 30 minutes. Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger.
Back to main page.