Sunday, February 6, 2011

Super Bowl Sunday Funday...

Happy Super Bowl 2011!!!  I had to work until 7pm today so I wasn't able to cook, but I thought I'd share some of my favorite "watching football foods."  I don't have any pictures, but I can assure you...these are my stand-by recipes, and they are good. 

{Football Dip}

1 pound ground beef
1 brick cream cheese, softened
1 jar salsa
1 package mexican cheese blend
small amout of taco seasoning

Preheat oven to 400 degrees. Sprinkle ground beef with taco seasoning; cook & drain.  Mix small amount of salsa into cream cheese.  Spread cream cheese into bottom of 9" square baking dish.  Cover with salsa, beef & top with cheese.

Bake for 15 minutes.  Serve warm & with tortilla chips.

{Party Cheese Ball}
{Recipe courtsey of Kraft Foods}

2 packages cream cheese; softened
1 package shredded sharp cheddar cheese
1 Tablespoon finely chopped onion
1 Tablespoon finely chopped red pepper
2 Teaspoon Worchestershire sauce
1 tsp. lemon juice
1/8 tsp. cayenne pepper
1 Cup chopped pecans

Beat cream cheese & cheddar in small bowl with mixer until well blended. 
Add all remaining ingredients except nuts; mix well.  Place cheese mixture into middle of saran wrap.  Wrap, and roll into a ball.  Refrigerate several hours.  Roll in nuts.  Serve with crackers.

{Hot Artichoke Dip}
Recipe courtsey of my aunt, Patti Green 2005

2 Cans Artichoke hearts; drained & chopped
1 Cup sour cream
1 Teaspoon garlic powder
1 Pinch cayenne powder
1 1/2 Cups shredded mozzarella
1 Cup grated real parmesan cheese

Mix together & place in a greased 9x9 baking dish.  Sprinkle top with paprika. 
Bake @ 350 degrees for 30 minutes or until hot & bubbly. 
Serve hot & with tortilla chips.

*this one is my favorite.  I think anyone who comes over to our house for any sort of occasion is probably sick of this one.  That's how much I make it.

{Tex Mex Black Bean Dip}
{Recipe courtsey of Cooking Light & Patti Green}

1 Teaspoon extra virgin olive oil
1/2 Cup chopped onion
2 cloves garlic; minced
1 14.5 oz can petite diced tomato
1/3 Cup bottled picante
1/2 Teaspoon chili powder
1/2 Teaspoon cumin
1 Can black beans; drained & rinsed
1/4 + Cup monterey jack cheese
1/4 Cup cilantro
1 Tablespoon lime juice

Heat oil, cooking onion & garlic.  Add tomato & next 4 ingredients.  Cook about 5 minutes or until thick; stirring constantly.  Remove from heat, mash partially.  Stir in cheese, cilantro & lime juice.  Serve warm & with tortilla chips.

{Sheep Herder's Dip}
{Recipe courtsey of my mother}

This recipe is otherwise known as, wait for it....SPINACH Dip.  Tricky, I know.  Somehow my mother managed to get this recipe from The Bun Basket, which was a deli-type restaurant/bakery that used to be located in Grand Rapids, Michigan.  Now, I've never known my mom to STEAL* anything.  I just wonder how she "obtained" this one.  Oh Mom, you're now probably mortified...

10 oz. frozen spinach; chopped fine & very well drained
1 cup Hellman's Mayonaisse
1 cup sour cream
1 package Knorr's Vegetable Soup Mix
1 can {8oz.} water chestnuts; finely chopped
3 chopped green onions; finely chopped

Squeeze all moisture out of chopped spinach, add water chestnuts & green onions.  Add remaining ingredients.  Mix very well, chill.  Serve with crackers or serve inside round loaf of pumpernickle bread, hollowed out & use with bread for dipping.

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