Super Bowl Party Menu Suggestions [Archive]

vwinkel

01-27-2006, 09:56 AM

Buffalo wings - I usually use Lawry's seasoned salt on them and bake in the oven on a cookie sheet until done. Then we either baste with a combination of tabasco (or your favorite hot sauce) and butter (equal parts each, melted together on stove) and top off the baked wings with this. We then serve with blue cheese dressing. DH changes the recipe every time - sometimes they grill the wings, sometimes they deep fry them. It depends on the day!

I like to make taco dip also.
Taco Dip
1 container sour cream
1 pkg taco seasoning
1 can bean dip (can substitute with refried beans about 3/4 of a can)
8 oz finely shredded cheddar cheese
tomatoes (diced)
Green Onions (chopped)
Black olives (sliced)

Mike sour cream, taco seasoning, and bean dip together in a bowl. Spread onto a large plate or cookie sheet. Top with shredded cheddar, then top with tomatoes, green onions, and olives. Serve with tortilla chips (preferably bite size).

Queso Dip is also a hit. I don't have an exact recipe here is how I make it. I melt Cheese Whiz and some Velveeta in a pan and then add about half the jar of salsa. I then add some browned pork sausage for flavor or some browned ground beef as well. I taste it as I go and then add more cheese or salsa depending on the flavor. Keep warm in a small crock pot (lil' dipper) Serve with tortilla chips.

One thing that is always cute is the football shaped foods and servingware such as below:

http://www.kraftfoods.com/images/recipe_images/Game_Day_Football_Cake.jpg Game Day Cake (http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=57238) http://www.kraftfoods.com/images/recipe_images/Cheesy_Football.jpg Cheesy Football (http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=50257)

ctjo

01-27-2006, 01:21 PM

Mmmmmmmm - I love Super Bowl parties! My dad always makes chili for theirs and it is always a hit!

For me, the Super Bowl = Chili :)

Have fun!

KrissyCat7

01-27-2006, 01:23 PM

Our standard Super Bowl menu consists of
Pizza
Wings
Layered Bean Dip with Tortillas
Chips and Dip
Beer, Beer, and more Beer

MurphysLaw

01-28-2006, 01:01 AM

I *always* make this for the Superbowl and I've been asked for the recipe more times than I can count, even by men! It's SUPER easy too.

Superbowl Dip

3 Bars of Philly Cream Cheese
1 Small jar of Hot picante sauce (i've used all brands, it's always good)
1 large jar of mild/medium picante sauce
shredded lettuce
finely shredded cheese
diced onion (optional)

Soften Cream cheese, either leaving out or micro (if you DO micro, use a lower setting, like a power level 3, to soften so it doesn't melt to quickly from the outside). Mix Cream cheese and picante sauce in bowl. Pour into a 13x9x2 inch pan, cover with saran wrap and refrigerate for 30 minutes. Remove and cover with lettuce and cheese...Serve with tortilla chips.

I also have a great Chili recipe if you're interested(it's my mom's that she serves at her bar for the Superbowl). :)

MurphysLaw

01-28-2006, 01:04 AM

We always have these 3 things:
Mom's chili recipe
My Superbowl Dip recipe
Knorr's Spinach dip

Katy

01-28-2006, 02:41 AM

Okay, you guys are killing me here. This is the second time in less than 24 hours that I've had to merge two threads on the same exact topic, with nearly the same exact title that were only 2 days apart - meaning they were on the SAME PAGE, less than 15 posts away from each other!

Please ladies, search before you post, especially if it's on something like a big event, like a wedding, or a birthday, or the big game or standard party/entertaining foods like appetizers, or punch, or Valentine's dinner. It takes less than 2 seconds to search (it times it for you when you search). I know you guys can do it, it's super easy with a pull down in each forum that will search only that forum, or a big button on the top bar which will search the entire site (and might take upwards of 3 or 4 seconds). It would sure make my life a helluva lot easier, that's for sure.

Otherwise, I'm all about the buffalo chicken and the spinach dip. Happy cooking! :cool:

fuzzy

01-29-2006, 06:41 AM

The husband and I are die hard football fans and we have parties every Sunday. Here are my guests two favorite dishes/appetizers.

Chicken Wing Sauce

***My FIL swears this is the "real" chicken wing sauce from Buffalo. I think he's probably full of it, but it IS the best sauce I've ever tasted. Deep fry the chicken wings until the are crisy -- usually until they float in the oil -- and then dip them in this sauce. Once you make and use this sauce, save a little. It'll stay good in the fridge for months on end. I save a little and use it as a "starter batch" for the next time I make wings. I don't know why, but it always tastes MUCH better that way.

1/4 lbs. of margarine (must be stick, not soft/tub margarine)
6 tablespoons of Durkey's Louisiana Hot Sauce (I've used other hot sauce before and it's worked fine)
1/2 cup white vinegar
4 tablespoons ketchup
1 teaspoon salt
1/2 teaspoon of paprika

Combine all ingredients in a sauce pan and heat on low. Stir occasionally. DIp wings into sauce and serve.

****

Chicken Riggies

This doesn't sound like "man food" but, trust me, they gobble it right up. It's spicy, just as an FYI.

1 pound of pasta, usually rigatoni, cooked
1 pound chicken tenders
1 stick of butter
garlic, oregano, salt and peper (a few dashes of each)
1 small jar of sliced pepperocinis (banana peppers)
1 jar sliced red and green peppers (you can use fresh red & green peppers, just saute them in oil first)
1 can medium sliced olives
1 pint heavy cream
1 1/4 spaghetti sauce
1 cup grated parm cheese

Boil the chicken tenders until fully cooked. Cubed the chicken and place it in a large pot. Add butter, garlic, oregano, salt, & pepper and saute. Drain the jar of pepperocinis, peppers, and olives -- add them to the pot and stir. Add heavy cream, spaghetti sauce, and grated parm. Combine well. Add pasta, stir, and serve.

****

Warm Bacon Cheese Spread

1 roud loaf of sourdough bread (any bread works, actually)
1 package (8 ounces) of cream cheese, softened
1 1/2 cup of sour cream
2 cups of shredded cheddar cheese
1 1/2 teaspoons of Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
1/2 cup chopped green onions
Assorted crackers

Cut the top fourh of the loaf off the bread, and hollow out the loaf, leaving a 1 inch shell. Cut removed bread into chunks and set aside. In a mixing bowl, beat the cream cheese. Ass sour cream, cheddar cheese, and Worcestershire sauce until well combined; stir in bacon and onions. Spoon into bread shell. Wrap bread shell and dip in a piece of heavy duty foil and bake at 325 for about 1 hour or until heated through. Serve with crackers and reserved bread crumbs.

njdiva

01-29-2006, 07:45 AM

I have 2 different taco layer dip (that seems to be a huge hit)... hot & cold:

6 or 7 Layer Taco Dip:
Mix soften cream cheese with 1 packet of taco seasoning and spread in a shallow dish.
Layer refried beans, guacamole (optional), sour cream & salsa
Sprinkle black olives and shredded cheddar cheese on top
Refrigerate for at least 2 hours to set
Serve with Nacho Chips

Hot Taco Dip:
Spread soften cream cheese on the bottom of shallow dish
Prepare ground beef with taco seasoning (according to package)
Spread ground beef mixture over the cream cheese
Sprinkle ample amount of shredded cheddar cheese
Bake for 15-20min in 350 degrees oven
Serve hot with Nacho Chips

sublime311

01-29-2006, 07:54 AM

Because men seem to love gray meat and beer:

Beer Brats

Recipe Summary
Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 15 minutes
Yield: 6 to 8 servings

1 dozen brats
Beer, to cover
1 medium large sweet onion
2 ounces (1/2 stick) butter

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

emschwar

01-29-2006, 10:50 AM

Any easy dessert ideas?

sublime311

01-29-2006, 12:51 PM

Any easy dessert ideas?
I would say something that you can eat with your fingers like chocolate chip cookies, rice krispy treats, or brownies would be the way to go.

If you want to be really creative:

One dessert worth an instant replay is a sheet cake decorated like a football field. Frost the cake with green frosting, and then use white frosting to make the lines and to spell the team names in the end zones. To create goal posts, use broken breadsticks and attach the pieces together with frosting or toothpick halves.

Uh.. Kinda like this: http://www.bolocreations.com/web-sized-pics/novelty1.png

sublime311

01-29-2006, 12:54 PM

Also, I was thinking that some philly cheese steaks would be great to serve if you're rooting for the Steelers!

ginad724

01-29-2006, 01:10 PM

Also, I was thinking that some philly cheese steaks would be great to serve if you're rooting for the Steelers!

Um, how would Philly cheesesteaks be good if you're rooting for the Pittsburgh Steelers? ;)

On that note though (we're Steeler fans living in Eastern PA), I plan on doing pierogies, ham bbq and am going to try and find some Iron City Beer.

Go Steelers!

sublime311

01-29-2006, 01:14 PM

Um, how would Philly cheesesteaks be good if you're rooting for the Pittsburgh Steelers? ;)

On that note though (we're Steeler fans living in Eastern PA), I plan on doing pierogies, ham bbq and am going to try and find some Iron City Beer.

Go Steelers!
Oh sorry, I didn't realize that Philidephia had the market on cheesesteaks - I thought it was a state thing that just started in Philly. Sorry to offend.

laura

01-29-2006, 01:21 PM

I took these last year when we went to a Super Bowl party:

Chocolate Chip Cream Cheese Brownies
>
>Use a 9 x 11 inch glass dish:
>
>2 Rolls - Frozen Chocolate Chip Cookies
>2 8oz Pacakges Cream Cheese (Room Temperature)
>1/2 Cup Sugar
>2 Eggs
>1 tsp. Vanilla
>1/2 Cup Chopped Nuts (Optional)
>
>Cut 1 Roll of Cookies Thin; Place in Bottom of Pan
>(Smush Down a Bit to Cover the Bottom of the Pan
>Evenly); Blend Sugar, Cream Cheese, Eggs and Vanilla;
>Pour on Top of First Layer; Cut 1 Roll of Cookies,
>Placing Sporadically Over Top of Filling.
>
>Sprinkle Nuts on Top, if Desired.
>
>Back for 45 to 55 Minutes at 350 Degrees or until Dark
>Golden Brown.

For my husband's bday for several years, I made him a football shaped cake, which would be cute for a Super Bowl party. I just bought the tin from Michael's and then I decorated it kind of fancy. It was a big hit, and requested for several years after.

jimmysgirl424

01-30-2006, 02:22 PM

My DH and his friends are very partial to my homemade french fries. They swear they are better than any you can buy frozen or from a fast food place. :) I have to make them every football Sunday that we are home.

paiger

01-30-2006, 02:26 PM

Does anyone have a good meatball recipe for the crockpot? I'd like to take that to the party we are going to for the game.

andrew&shannah

01-30-2006, 02:51 PM

Cranberry Sauced Meatballs

Ingredients:
1 egg
½ cup seasoned dry bread crumbs
½ cup dried cranberries
¼ cup chopped onion
1 tsp salt
½ tsp ground allspice
2 lbs uncooked ground turkey
1 16 oz can jellied cranberry sauce
1 cup bottle barbecue sauce

Directions:
1) Preheat oven to 350. Lightly coat a 15x10x1 inch baking pan with nonstick cooking spray.
2) For meatballs, in very large bowl, use fork to beat egg. Stir in bread crumbs, dried cranberries, onion, salt and cloves. Add ground poultry; mix well. Shape mixture into 60 meatballs. Arrange meatballs in prepared pan.
3) Bake for 15 to 18 minutes or until done.
4) In slow cooker, combine cranberry sauce and barbecue sauce. Add meatballs; stir gently to coat.
5) Cover and cook on low for 2 to 3 hours.

paiger

01-30-2006, 02:54 PM

andrew&shannah ~ do you make that recipe alot? It sounds yummy!

vwinkel

01-30-2006, 03:00 PM

Does anyone have a good meatball recipe for the crockpot? I'd like to take that to the party we are going to for the game.
I buy the premade meatballs from the frozen section and combine the following for the sauce:

2 jars Chili Sauce
1 jar Grape Jelly

They always turn our good this way! I tend to cook the sauce together on the stove before pouring it in the crock pot.

andrew&shannah

01-31-2006, 07:32 AM

andrew&shannah ~ do you make that recipe alot? It sounds yummy!

I make them for almost any type of potluck or casual party we go to/host. If I am running short on time, I'll substitute the frozen meatballs and it turns out well.
I love them and there is never any left when we serve them so I figure other people do too!

paiger

01-31-2006, 08:40 AM

I make them for almost any type of potluck or casual party we go to/host. If I am running short on time, I'll substitute the frozen meatballs and it turns out well.
I love them and there is never any left when we serve them so I figure other people do too!
Thanks!! I've been wanting to try and make meatballs since I got my smaller crockpot that has a travel case!

I do have a ? ~ Do you think I could just add some spices to Regular Breadcrumbs to make them Seasoned? I did this before for a stuffed mushroom recipe I have, and I think it was okay. I just wanted to make sure that it would work for this recipe. I'm trying to buy as few ingredients as possible and don't use my regular breadcrumbs all that often.

andrew&shannah

01-31-2006, 08:42 AM

I don't think that would be a problem at all. I have used italian seasoned breadcrumbs when making them before and didn't have any problems. I would just make sure you weren't using anything that would cause conflicts in the flavors of the sauce.

msnicolea

01-31-2006, 09:00 AM

I always like to serve something that is representative of each team: like a "Rothles-burger" for Pitt and something with salmonor coffee for Seattle (for example).

jimmysgirl424

01-31-2006, 10:05 AM

Some great Super Bowl party recipe ideas sent to me from Betty Crocker.com:

Dip recipes:

Down-Home Layered Dip

Start with ready-to-heat barbeque shredded meat to make a quick and easy down-home dip that's sure to become a family favorite!

1 tub (18 ounces) barbecue shredded pork or chicken
1/2 cup Green Giant® canned whole kernel corn
1/2 cup canned black beans, rinsed and drained
1 cup shredded Cheddar cheese (4 ounces)
1 medium tomato, chopped (3/4 cup)
Sliced green onion, if desired
Sliced ripe olives, if desired
Guacamole, if desired
Sour cream, if desired

1. Layer pork, corn and beans on large microwavable plate. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam, and microwave on High about 2 minutes 30 seconds or until hot.
2. Sprinkle with cheese. Top with remaining ingredients.

Savory Spinach Dip

Whip up a batch of everyone’s favorite party dip! Enjoy that same creamy taste loaded with spinach and water chestnuts in a lighter recipe.

2 packages (10 ounces each) frozen chopped spinach, thawed
1 can (8 ounces) water chestnuts, drained and finely chopped
1/2 cup reduced-fat sour cream
1 1/2 cups plain fat-free yogurt
1 cup finely chopped green onion (9 medium)
2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, crushed
Rye crackers, rice crackers or raw vegetables for dipping, if desired

1. Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients except crackers in glass or plastic bowl.
2. Cover and refrigerate 1 hour to blend flavors. Serve with crackers.

Black Bean Dip

Packed with flavor, this south-of-the-border dip is easy on your waistline! For the ultimate low-fat snack, serve with fat-free tortilla chips.

2 tablespoons Old El Paso® chopped green chiles
2 small onions, chopped (1/2 cup)
2 garlic cloves, crushed
2 cans (15 ounces each) black beans, rinsed and drained
1 cup plain low-fat yogurt
1 teaspoon ground cumin
1/2 teaspoon salt
Tortilla chips or crackers, if desired

1. Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth.
2. Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot. Serve with tortilla chips.

Taco Salad Dip

Traditional taco salad ingredients are transformed into an ever-so-easy microwaved munchie.

1/2 pound lean ground beef
1 can (16 ounces) Old El Paso® refried beans
1 can (8 ounces) tomato sauce
1 package (1.25 ounces) Old El Paso® taco seasoning mix
1 small onion, finely chopped (1/4 cup)
1/4 cup finely chopped green bell pepper
2 drops red pepper sauce
1 garlic clove
Sour Cream Topping (See Below)
Finely shredded lettuce, if desired
Shredded Cheddar cheese, if desired
Corn chips, if desired

1. Crumble beef into 1 1/2-quart microwavable casserole. Cover loosely and microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until very little pink remains; stir and drain.
2. Stir in beans, tomato sauce, seasoning mix, onion, bell pepper, pepper sauce and garlic. Cover tightly and microwave on High 3 minutes; stir. Spread mixture in microwavable pie plate, 9x1 1/4 inches. Cover and microwave 3 to 4 minutes or until hot and bubbly.
3. Spread Sour Cream Topping over beef mixture. Sprinkle with lettuce and cheese. Serve with corn chips.

Chipotle Black Bean Dip

Greet guests with a warm dip. Salsa and chiles provide plenty of heat.

2 large dried chipotle chiles
1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup jalapeño black bean dip
2 tablespoons chopped fresh cilantro
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
2 medium green onions, chopped (2 tablespoons)
Sweet red cherry chile half, if desired
Tortilla chips, if desired

1. Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles
2. Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese.
3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.

So-Simple Salsa Dip

Salsa's great served alone with chips, but mixing and heating it with cream cheese makes a wonderfully warm dip!

1 package (8 ounces) cream cheese
1 cup Old El Paso® Thick 'n Chunky salsa
Nacho or tortilla chips, if desired

1. In 1-quart saucepan, heat cream cheese and salsa over low heat about 5 minutes, stirring occasionally, until cream cheese is melted.
2. Keep warm in heatproof dish. Serve with chips.

jimmysgirl424

01-31-2006, 10:11 AM

Betty Crocker recipes list cont'd.:

Snack Mixes

Sweet and Salty Snack Mix

You're minutes away from a crunchy homemade snack ready for munching. Keep some handy for on-the-go nibbles.

1 package (8 ounces) yogurt-covered raisins (1 cup)
2 cups roasted salted soy nuts
1 cup candy-coated peanut butter and chocolate candies
1 cup teddy bear-shaped chocolate graham snacks

1. Mix all ingredients in large bowl or resealable plastic food-storage bag.

Southwest Snack Mix

Go ahead and munch! This smart snack uses fat-free popcorn and pretzel sticks and low-fat Baked Bugles® to make snacking a pure pleasure.

2 bags Pop•Secret® 94% Fat Free microwave popcorn (any flavor), popped (24 cups)
6 cups Baked Bugles® Cheddar flavor corn snacks
2 cups fat-free pretzel sticks
2 tablespoons reduced-fat margarine-type product, melted
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese

1. Heat oven to 300ºF.
2. Divide popcorn, corn snacks and pretzels between two 2-gallon plastic food-storage bags.
3. Mix margarine-type product, chili powder, cumin and garlic powder; pour over mixture in bags. Seal bags; shake to coat. Sprinkle with cheese. Seal bags; shake to coat.
4. Pour mixture into two ungreased rectangular pans, 13x9x2 inches.
5. Bake 10 minutes; cool. Store in airtight container.

Savory Ranch Chex® Mix

Make yourself home on the ranch with a cheesy snack mix that’s ready in minutes!

9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups small pretzel twists
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1 envelope (1 ounce) ranch dressing mix
1/2 cup grated Parmesan cheese

1. Mix cereal, pretzels and crackers in 1-gallon-size resealable plastic food-storage bag. Add butter, dressing mix (dry) and cheese. Seal bag; shake until well mixed

Beer-Lover's Peanuts

Serve these easy-to-make, spicy snacking nuts with plenty of ice-cold beverages.

2 teaspoons vegetable oil
1 1/2 teaspoons Cajun seasoning
1/4 teaspoon ground red pepper (cayenne)
2 cups lightly salted dry-roasted peanuts

1. Heat oil in 10-inch skillet over medium heat. Stir in Cajun seasoning and red pepper. Stir in peanuts.
2. Cook about 2 minutes, stirring constantly, until peanuts are evenly coated and hot. Cool slightly. Serve warm or cool. Store tightly covered up to 3 weeks.

Hot and Spicy Peanuts

Garlic and chili powder spice up this make-ahead snack.

2 teaspoons vegetable oil
2 garlic cloves, crushed
2 cups unsalted dry-roasted peanuts
2 teaspoons chili powder
1/2 teaspoon salt

1. Heat oil in 8-inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard.
2. Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally, until peanuts are warm; drain. Sprinkle with salt. Cool completely. Store in tightly covered container at room temperature up to 1 month.

Original Chex® Party Mix

An all-time favorite, this classic recipe belongs in your recipe collection!

6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup garlic-flavored bite-size or regular size bagel chips, broken into 1-inch pieces

1. Heat oven to 250°F. Melt butter in large roasting pan in oven. Stir in Worcestershire sauce, seasoned salt, garlic powder and onion powder. Gradually stir in remaining ingredients until evenly coated.
2. Bake 1 hour, stirring every 15 minutes. Spread on paper towels; cool 1 hour. Store in airtight container

jimmysgirl424

01-31-2006, 10:15 AM

More:

Meatball recipes! :D

Apricot Sweet-and-Sour Meatballs

An Asian-inspired sauce raises the flavor standard for ordinary meatballs.

1 1/2 pounds lean ground beef
1/4 cup Progresso® plain dry bread crumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 egg, slightly beaten
1/2 cup apricot preserves
1/4 cup hoisin sauce
1/4 cup rice vinegar
1/8 teaspoon ground red pepper (cayenne)
1 medium red or green bell pepper, cut into 1-inch pieces

1. Heat oven to 375ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
2. Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. Shape into 1-inch meatballs; place in pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear; drain.
3. Mix preserves, hoisin sauce, vinegar and red pepper in 2-quart saucepan. Cook over medium-low heat, stirring occasionally, until hot. Add drained meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail toothpicks.

Make-Ahead Italian Meatballs

Keep these easy-to-make meatballs on hand for last-minute dinner creations. Tossed with pasta or baked into a casserole, the possibilities are endless!

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup Progresso® dry bread crumbs (any flavor)
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) tomato pasta sauce (any variety)
1 teaspoon yellow mustard

1. Heat oven to 400ºF.
2. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
3. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
4. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
5. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Porcupine Meatballs

Great balls of fun! Here’s a meatball rolling in flavor.

1 1/2 cups Multi-Bran Chex® cereal
1 pound lean (at least 80%) ground beef
2/3 cup uncooked parboiled (converted) rice
1/2 cup milk
1 package (1 ounce) onion soup mix
1 egg
1 cup water
2 cans (11 1/2 ounces each) tomato juice (3 cups)

1. Heat oven to 425°F. Crush cereal. Mix cereal, beef, rice, milk, dry soup mix and egg in large bowl. Shape mixture into 30 meatballs, using wet hands. Place in ungreased rectangular baking dish, 13x9x2 inches or 3-quart casserole.
2. Pour water and tomato juice over meatballs; stir gently.
3. Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center.

Salsa Turkey Meatballs

Ground turkey and salsa create a jazzy new meatball!

1 pound ground turkey
1/2 cup Progresso® plain bread crumbs
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, chopped (1/4 cup)
1 egg
1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa
2 medium green onions, thinly sliced

1. Heat oven to 400ºF. Mix all ingredients except salsa and green onions. Shape mixture into twenty 1 1/2-inch meatballs.
2. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.
3. In 2-quart saucepan, place salsa and meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions.

jimmysgirl424

01-31-2006, 10:19 AM

More:

Pizza Recipes:

Chicken Fajita Pizza

Have a fiesta, Italian style, with pizza topped with salsa!

1 can (13.8 oz) Pillsbury® refrigerated pizza crust
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 lb), cut into thin strips
1 to 2 teaspoons chili powder
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips, 2x1/4 inch
1/2 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Monterey Jack cheese (8 oz)

1. Heat oven to 425°F. Spray 12*inch pizza pan or 13x9*inch pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake 7 to 9 minutes or until very light golden brown.
2. Meanwhile, heat oil in 10-inch skillet over medium*high heat. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp*tender.
3. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
4. Bake 14 to 18 minutes or until crust is golden brown.

Sausage and Pineapple Pizza

Homemade pizza bursting with sausage and cheese bakes hot and fresh in minutes. Who would want pizza delivery?

1 can (20 oz) pineapple tidbits
1 lb bulk mild Italian pork sausage
1 medium onion, chopped (1/2 cup)
3 cups Original Bisquick® mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
1 can (15 oz) pizza sauce
3 cups shredded mozzarella cheese (12 oz)

1. To Freeze and Bake: Wrap unbaked assembled pizza(s) with heavy-duty foil. Freeze up to 2 months. To bake, remove foil and bake at 450°F for 15 to 23 minutes or until crust is golden brown, cheese is melted and center is heated through.
2. Move oven rack to lowest position. Heat oven to 450°F. Spray two 12-inch pizza pans with cooking spray. Drain pineapple; press between paper towels to absorb excess moisture.
3. In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain.
4. In large bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Divide dough in half. Pat or press half of dough in each pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim.
5. Spread half of the pizza sauce on each pizza crust. Top each with half of the sausage and pineapple. Sprinkle each pizza with 1 1/2 cups cheese.
6. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted

Pizza Mexicana

Transform pita bread into a pizza crust with this five-ingredient, three-step recipe.

6 pita breads (6 inches in diameter), 6 inches in diameter
1 can (15 ounces) tomato sauce (any flavor) or pizza sauce
2 cups shredded or chopped cooked chicken
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
1 1/2 cups shredded taco-flavored cheese (6 ounces)

1. Heat oven to 350ºF.
2. Place pita breads on ungreased cookie sheet. Spread tomato sauce over pita breads. Top with chicken and chilies. Sprinkle with cheese.
3. Bake 8 to 10 minutes or until pizzas are hot and cheese is melted.

Extra-Easy Pizza

Pizza is always a possibility when you have Bisquick® mix on the shelf! Making a crust has never been so quick and easy.

1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
1 can (8 ounces) pizza sauce
1 package (3 1/2 ounces) sliced pepperoni
1/2 cup sliced fresh mushroom
1/2 cup chopped bell pepper
1 1/2 cups shredded mozzarella cheese (6 ounces)

1. Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.
2. Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.
3. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly

Pizza Margherita

Fresh mozzarella and basil, olive oil and tomatoes spell "Margherita" pizza with prized Italian flavors. Mmm!

1 pouch (6.5 oz) Betty Crocker® pizza crust mix
4 oz fresh mozzarella cheese, well drained
1 can (14.5 oz) Progresso® fire roasted diced tomatoes, drained
1/4 teaspoon salt
Fresh cracked pepper to taste
1/4 cup thin strips fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon extra-virgin olive oil

1. Heat oven to 425°F. Grease cookie sheet or pizza pan. Make pizza crust as directed on pouch. Press dough into 12-inch circle on cookie sheet or pizza pan, using floured fingers. Press dough from center to edge so edge is slightly thicker than center.
2. Cut mozzarella into 1/4-inch slices. Place cheese on dough to within 1/2 inch of edge. Arrange tomatoes on cheese. Sprinkle with salt, pepper, 2 tablespoons of the basil and the oregano. Drizzle with oil.
3. Bake 15 to 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.

jimmysgirl424

01-31-2006, 10:22 AM

More:

Taco Recipes:

Easy Beef Tacos

Tacos are as easy as 1, 2, 3! Olé!

1 pound lean (at least 80%) ground beef
1 cup Old El Paso® Thick 'n Chunky salsa
10 Old El Paso® taco shells
1/2 head lettuce, shredded
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 ounces)

1. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2. Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
3. Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese

Roasted-Vegetable Tacos

Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos.

Olive oil-flavored cooking spray
1 cup sliced fresh mushrooms (3 ounces)
1 medium onion, cut into wedges
1 medium bell pepper, cut lengthwise into eighths
1 medium zucchini, cut into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
12 Old El Paso® taco shells
3/4 cup Old El Paso® salsa (any variety)
Chopped fresh cilantro, if desired

1. Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
2. Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
3. Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.

Taco Joes

If you like Sloppy Joes and plenty of spice, you’ll want to try Taco Joes. The spicy ground beef has the heat turned up with the addition of salsa. And it’s served in taco shells, of course!

1 pound lean ground beef
1/2 medium celery stalk, chopped (1/4 cup)
1 small onion, chopped (1/4 cup)
1/2 jar (16-ounce size) Old El Paso® salsa (any variety)
1 can (11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn
5 Old El Paso® taco shells
Shredded lettuce, if desired

1. Cook beef in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until brown; drain. Stir in celery, onion, salsa and corn. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 5 minutes, stirring occasionally.
2. Heat taco shells as directed on package. Spoon beef mixture into taco shells. Top with lettuce.

Fresh Tuna Tacos

Take a taste adventure and try tuna tacos with the usual onion, peppers and lettuce and the not-so-usual fresh hot sauce.

Spicy Fresh Chile Sauce
1 medium tomato, finely chopped (3/4 cup)
5 medium green onions, sliced (1/3 cup)
1 medium jalapeño chile, seeded and finely chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
1 clove garlic, finely chopped
Tacos
2 tablespoons lime juice
1 pound yellowfin tuna or other lean fish steaks, about 3/4 inch thick
8 fat-free flour tortillas (8 inch), warmed
1/4 small head lettuce, shredded (3/4 cup)
1 small red bell pepper, finely chopped
1 medium onion, finely chopped (1/2 cup)

1. In medium bowl, mix all Spicy Fresh Chile Sauce ingredients; set aside.
2. Set oven control to broil. Spray broiler pan rack with cooking spray. Brush lime juice over fish steaks. Place fish on rack in broiler pan.
3. Broil with tops about 4 inches from heat 5 minutes; turn. Broil 5 to 8 minutes longer or until fish flakes easily with fork.
4. Break fish into large flakes or cut into 1-inch cubes. Spoon scant 1/2 cup fish into each tortilla. Top with lettuce, bell pepper and onion. Serve with chile sauce.

Asian Tacos

Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.

1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
1/2 cup stir-fry sauce
1 package (11.5 ounces) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
Additional stir-fry sauce, if desired

1. In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
2. Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
3. Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.

jimmysgirl424

01-31-2006, 10:26 AM

More:

Southwestern Tortilla Wedges

Part pizza, part quesadilla, this southwestern-style appetizer is sure to please.

1/2 cup Old El Paso® salsa (any variety)
1/2 cup sour cream or plain yogurt
1/4 cup chopped red bell pepper
1/2 cup finely chopped cooked chicken
Old El Paso® flour tortillas (8 inches in diameter)
1/4 cup guacamole
1/2 cup Old El Paso® refried beans
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)

1. Heat oven to 350ºF. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the salsa mixture, half of the bell pepper and the chicken.
2. Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa mixture, tortilla, bell pepper and cheese.
3. Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges

Slow Cooker Tangy Italian Beef Sandwiches

Take just 10 minutes to prep this recipe. You'll not only get great sandwiches but if you're lucky, you'll have leftovers, too.

1 boneless beef sirloin tip roast (3 to 4 lb), trimmed of fat
1/4 cup packed brown sugar
1 bottle (16 oz) Italian dressing
2 teaspoons Italian seasoning
12 burger buns, split

1. Spray inside of 3- to 4-quart slow cooker with cooking spray. If beef is tied, remove strings or netting. Place beef in cooker. Sprinkle with brown sugar. Pour dressing over beef.
2. Cover and cook on Low heat setting 10 to 12 hours.
3. Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker; add Italian seasoning and mix well. Using slotted spoon to remove beef from cooker, fill each bun with about 1/3 cup beef. Serve with remaining juices

Slow Cooker Potato and Double-Corn Chowder

Use your slow cooker to create this heavenly, hearty chowder.

1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 ounces) Green Giant® whole kernel corn, undrained
1 can (14.75 ounces) Green Giant® cream-style corn
1 can (12 ounces) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature

Caramelized-Onion Focaccia Wedges

These cheesy sandwich wedges offer a new dimension to plain ol’ grilled cheese sandwiches!

3 tablespoons butter or margarine
2 medium onions, sliced
8 slices (1 ounce each) provolone or Colby-Monterey Jack cheese
1 round focaccia bread (10 to 12 inches in diameter), cut horizontally in half

1. Melt butter in 10-inch skillet over medium-low heat. Cook onions in butter 15 to 20 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
2. Heat oven to 350ºF. Place half of the cheese on bottom half of focaccia. Top with onions and remaining cheese. Replace top of focaccia. Wrap tightly in aluminum foil. Bake 15 to 20 minutes or until cheese is melted. Cool 5 minutes. Cut into wedges.

philnikki

01-31-2006, 10:38 AM

I am from Pittsburgh, and here is what we are serving:

Snacks:
Buffalo Chicken Dip

Pepperoni Rolls

Small Veggie Tray

Chips

Dinner:

Meatball Hoagies

Dessert:

Brownies & Rice Krispy Treats

YUMMY! GO STEELERS!!!!!

jimmysgirl424

01-31-2006, 12:14 PM

philnikki, would you mind posting the recipe for the buffalo chicken dip you are serving? It sounds yummy! :)

princesse

01-31-2006, 01:14 PM

If you would like a dessert befitting the Pittsburgh Steelers, you could make Pecan Balls!

Roll large vanilla ice cream scoops in pecan halves.
Refreeze.
Serve with hot fudge, whippped cream and a cherry.
Major 'Burgh dessert.

Go Steelers!!!!!!!!

princesse

01-31-2006, 01:15 PM

philnikki, would you mind posting the recipe for the buffalo chicken dip you are serving? It sounds yummy! :)

It is to die for wonderfully good!!!!!!!!!!!!!!!!!

nic

01-31-2006, 01:26 PM

philnikki, is this the recipe you use?

· Buffalo Chicken Dip
·
·
· 2 (10 ounce) cans chunk chicken, drained
· 2 (8 ounce) packages cream cheese, softened
· 1 cup Ranch dressing
· 3/4 cup pepper sauce, such as Franks® Red Hot®
· 1 1/2 cups shredded Cheddar cheese
·
· 1 bunch celery, cleaned and cut into 4 inch pieces
· 1 (8 ounce) box chicken-flavored crackers

DIRECTIONS:
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

QueenDillyDally

01-31-2006, 03:33 PM

MMMMM!!!! The above buffalo chicken dip recipe is absolutely my FAVORITE! Although, I don't get the chicken crackers for it. I use tortilla chips and celery & carrot sticks.

P.S. I substitute Marie's Blue Cheese dressing instead of ranch and that way, it tastes more like real buffalo wings.

(beware for those who watch their sodium intake - VERY SALTY! But of course, I LOVE my salt! ;) )

paiger

01-31-2006, 08:32 PM

andrew&shannah

02-01-2006, 06:47 AM

Shannah ~ In Step 2, you say add cloves. Do you mean the allspice, or do you add cloves, too? Thanks!!

Oops! Sorry. The original said cloves and I liked it better with allspice. I must have forgotten to change it in both places. I only use allspice :)

philnikki

02-01-2006, 09:09 AM

jimmysgirl424 - Sure!

Here it is:

1 pakage (8 ounces I think) of Cream Cheese
I can of canned chicken (I always use Tyson)
Ranch Dressing (I just always squeeze some on there and taste it. I am guess I use about a 1/2 cup or so.
Red Hot sauce - just add to taste. I like mine super spicy, but some ppl don't.

Soften the cream cheese in the microwave on low heat for about 1 minute.
Add the chicken, mix it, and put it back in the microwave for another minute or so.
Add the Ranch Dressing and Red Hot sauce to taste.
Microwave again for another 30 seconds.

I always serve this with those Ritz Crisp crackers or pita chips!

nic - that recipe is basically the same is mine, just a little different!

paiger

02-01-2006, 09:40 AM

Bumping for some extra 'finger food' dessert ideas...

I think the default if I can't figure something else out is brownies, but I was just wondering if anyone else had any other ideas. One of DH's friend's GF will probably make rice krispie treats.

I gave a couple of ideas to my DH, but he deemed them 'not manly enough' for the Superbowl.

Other than finger food, I also have an abundance of pilsbury pie crusts in my freezer due to a BOGOF sale, so that is also an option.

SunnyAB

02-01-2006, 09:44 AM

What about a fruit pizza? My nephews LOVE it - especially since you have the pre-made crusts. I would mix some cream cheese and icing sugar, spread that all over the baked crust - add your fav fruit then top with a glaze. Serve with a bit of whipped cream or icecream... YUM! :)

andrew&shannah

02-01-2006, 10:44 AM

What about pretzel bites with cinnamon and sugar on them? Or Kettle corn?
Soft Pretzels

Serves: 8-12
Prep. Time: 2:00

1 1/2 tsp. active dry yeast
1/2 tsp. brown sugar
1 dash salt
1 1/2 cups 110 degree water
4 cups bread flour
1 Tbls. baking soda
1/4 cup warm water
1 cup melted real butter
toppings (see Notes, below)

Combine first 4 ingredients; allow to rest for 5 minutes.
-Stir flour to mixture and knead for 5 minutes.
-Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
-Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
-In a shallow dish, stir baking soda into warm water; dip pretzels into mixture; lay coated pretzel onto a lightly greased cookie sheet.
-Bake in a 550 degree oven for 8 minutes, or until golden brown.
-Brush melted butter onto hot pretzels.

Notes: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce.

Peanut Butter Mud Bars
INGREDIENTS:

8 tablespoons (1 stick or 1/2 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces white chocolate chips
4 ounces semisweet chocolate chips
1/2 cup chopped cashews
Topping:
4 ounces white chocolate chips
4 ounces semisweet chocolate chips
1/2 cup chopped cashews
PREPARATION:

Preheat the oven to 350 degrees F. Line a 9 x 12-inch baking pan with non-stick foil.

In a large bowl, cream butter and brown sugar together until smooth. Add peanut butter and mix on medium speed until combined. Add eggs and vanilla extract and mix until combined.
In a medium bowl, whisk together flour, baking soda, and salt. Add flour mixture to wet ingredients, stirring to combine. Fold in white chocolate chips, semisweet chocolate chips, and chopped cashews.

Spread batter evenly in pan. Bake about 30 minutes, or until center tests done. Do not overbake or bars will be crumbly.

Immediately upon removing bars from oven, sprinkle remaining white and semisweet chocolate chips on hot bars. Cover loosely with tin foil and set aside about 5 minutes until chocolates are soft. Use a toothpick to create a swirled marbleized effect in the soft chocolate. Sprinkle with remaining 1/2 cup chopped cashews.

Let bars cool completely until topping has set, about 4 hours. Cut into bars before serving.

Yield: 24 to 48 bar cookies, depending on cut size

andrew&shannah

02-01-2006, 10:48 AM

A bunch of the guys I work with said this was their favorite. I am sure it could be cut into bite sized pieces :)

Snickers Cheesecake
Graham Cracker Crust:

4 C. graham crackers

1/4 T. cinnamon

1 t. nutmeg

1/2 C. sugar

1/2 C. butter, softened

Caramel sauce:

1 1/4 C. sugar

1/2 C. water

1 1/4 T. salted butter

Cheesecake:

1 3/4 lbs. cream cheese

5 oz. sugar

1/2 t. vanilla extract

1/4 C. flour, sifted

3 egg yolks

3 egg whites, whipped

3 frozen Snickers bars or 9 fun-sized bars (chopped while frozen)

To make crust, mix all dry ingredients, then add softened butter. Press mixture into a 9-inch cheesecake pan.

Make sauce by cooking on medium heat sugar and water until caramelized. Add butter. Spread mixture on bottom of graham-cracker crust while hot.

Make cake by mixing cream cheese until soft. Add sugar and vanilla. Stir in flour. Add egg yolks. Mix all until smooth. Fold in whipped egg whites and chopped candy. Add to graham-cracker crust and bake for 2 hours at 290°F. Refrigerate overnight or at least 6 hours.

Makes 10 servings.

Missy2U

02-01-2006, 11:00 AM

Bourbon Walnut Pie (http://www.epicurious.com/recipes/recipe_views/views/102720)

If you check the reviews, one was from a Superbowl party. :D

jimmysgirl424

02-01-2006, 11:18 AM

jimmysgirl424

02-01-2006, 11:25 AM

Okay, ardathpaige, I went looking on the internet for dessert ideas for you that might pass your DH's manly test! This one came recommended from a bunch of guys...although I wouldn't call it 'angel cake' in front of them if you want any hope that they'll eat it. How about....Butterfinger cake?? Anyway; here you go! :)

Butterfinger Angel Cake

1 large angel food cake
1/2 cup butter
4 egg yolks
2 cups confectioners' sugar
1 tsp. vanilla
1 large tub (16 oz.) frozen non dairy whipped topping, thawed
8 regular size Butterfinger candy bars

Preparation

Freeze the Butterfinger candy bars for 2 to 3 hours. Place the frozen bars in a heavy duty zip top bag and use a rollng pin or a meat mallet to crush the candy bars into fine pieces; set aside. In a mixing bowl, beat the butter, egg yolks, confectioners'sugar and vanilla together. Stir in the whipped topping. Tear the angel food cake into small, bite size pieces. Layer half of the angel food cake pieces in a 9" x 13" cake pan. Spread half of the whipped topping mixture on top. Repeat the layers. Cover the cake and refrigerate for at least 1 to 2 hours before serving.

**Still looking for desserts that are considered finger foods!

jimmysgirl424

02-01-2006, 11:29 AM

How about homemade Crackerjack?

Caramel Popcorn And Peanuts

Category: Popcorn Snack
Serves/Makes: 20 | Difficulty Level: 3 | Ready In: 1-2 hrs

Ingredients:
5 quarts popped popcorn
2 cups roasted shelled Virginia-type peanuts
1 cup butter or margarine
2 cups light brown sugar -- firmly packed
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda

Directions:
Place popped corn and peanuts in a large shallow 18 × 12 × 2-inch baking pan; keep warm in a 250 degree oven.

Meanwhile, combine butter, brown sugar, corn syrup, and salt in a heavy 2-quart saucepan; cook and stir until sugar dissolves. Bring to a boil and cook to firm ball stage (248 degrees on candy thermometer). Remove from heat and stir in baking soda.

Remove popped corn and peanuts from oven; immediately pour a steady stream of syrup over popped corn and peanuts. Mix well. Return to oven for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container.

A few other recipes I found that may qualify....

Cherry Orange Snack Mix

Prep Time : 15min
Cook Time : 40min
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Christmas

INGREDIENTS:

2 cups rice cereal squares
12 oz. can salted mixed nuts
2 egg whites
2 Tbsp. orange juice
1-1/4 cups sugar
1 tsp. cinnamon
1/4 cup butter
1-1/2 cups dried cherries
PREPARATION:

Combine cereal and mixed nuts in large bowl.
Beat egg whites, orange juice, sugar and cinnamon in medium bowl until very soft peaks form. Pour over cereal mixture and stir to mix well. Melt butter in 15x10 jelly roll pan. Spread cereal mixture in prepared pan.

Bake at 275 degrees for 30 minutes, stirring twice during baking. Stir in dried cherries and bake 10-15 minutes longer until mixture is lightly browned and crisp. Cool completely, break up into small chunks, if necessary, and store in airight containers.

Praline Cherry Munch

Prep Time : 20min
Cook Time : 20min
Type of Prep : Assemble, Bake
Cuisine : U.S. Regional
Occasion : Back to School, New Year's, Party, Potluck

INGREDIENTS:

4 cups frosted flakes
4 cups sweetened puffed corn cereal
2 Tbsp. butter
3/4 cup brown sugar
1/2 cup corn syrup
1/4 cup butter
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
1 cup dried cherries or dried sweetened cranberries
PREPARATION:

Preheat oven to 350 degrees F. Combine cereals in large bowl. Melt 2 Tbsp. butter in jelly roll pan. In large saucepan, combine brown sugar, corn syrup, 1/4 cup butter and salt. Heat to boiling, stirring frequently, about 4-6 minutes. Remove from heat and stir in baking soda (mixture will foam up) and vanilla. Pour over cereals and mix well. Place in buttered jelly roll pan. Bake at 350 degrees for 10-15 minutes.
For microwave method, omit butter in jelly roll pan, place coated cereal mixture in microwave safe glass container, and microwave on HIGH 2-4 minutes until glazed, stirring after each minute.

For either method, cool hot mixture for 10 minutes, remove from pan and stir in dried cherries. Cool completely.

Gingerbread Caramel Corn

Prep Time : 25min
Cook Time : 1hr
Type of Prep : Assemble, Bake, Boil
Cuisine : U.S. Regional
Occasion : Back to School, Christmas, Halloween, New Year's, Party

INGREDIENTS:

15 cups popped corn
1/2 tsp. salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup light molasses
1 Tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. baking soda
PREPARATION:

Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan!
Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers. 30 servings

Soft Molasses Cookies Recipe

1 cup sugar
3/4 cup molasses (regular)
1/4 cup blackstrap molasses (get it in a health food store)
1 cup shortening, melted
1 cup milk
2 tablespoons vinegar
3 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ginger
2 teaspoons cinnamon
1/8 teaspoon cloves
5 cups flour
extra sugar, for sprinkling

24 servings Change size or US/metric
Change to: servings US Metric

1 hour 38 minutes 1 hr 30 mins prep

Mix the milk and vinegar and set aside for a minute.
In a large bowl mix well the sugar, both molasses and shortening (if you don't have the Black Strap you can use the regular but the taste is much better with the black strap).
Add the milk and vinegar mixture.
Add the dry ingredients mixing well.
Refrigerate for 1 hour.
Roll out on a floured board and cut in circle the size you want (I usually do one about 3 inches).
Sprinkle the tops with some sugar.
Bake in a 375 degree oven for about 7-8 minute.
Don't overbake them, just till done.

Candy Nuts

1 1/2 cups cashews or peanuts or whole almonds or pecan halves (raw or roasted)
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon vanilla

12 servings Change size or US/metric
Change to: servings US Metric

25 minutes 5 mins prep

Line a baking sheet with foil; butter the foil and set aside.
In a 10-inch, heavy skillet combine nuts, sugar, butter and vanilla; cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt Do Not Stir.
Reduce heat to low; continue cooking until sugar is golden brown, stirring occasionally.
Remove skillet from heat; pour nut mixture onto the prepared baking sheet; cool completely and break into clusters.
Store tightly covered in the fridg for up to 3 weeks.

jimmysgirl424

02-01-2006, 11:41 AM

Ardathpaige How about this idea??

Cinnamon Crispas

10 9 inch flour tortillas
1/2 cup sugar
1 teaspoon cinnamon (or more to taste)
oil (for frying)

10 servings 80 strips

20 minutes 5 mins prep

Combine cinnamon and sugar; set aside.
Pour oil 2" deep in med.
skillet; heat to 375.
Cut each tortilla into 8 strips, each approx 1" wide.
Fry 3-5 strips at a time until golden brown and crisp, turning once.
Remove and drain on paper towels.
Sprinkle with cinnamon mix while still warm.
Serve immediately.

jimmysgirl424

02-01-2006, 11:45 AM

Hmmm.....a twist on the old Rice Krispies Treats recipe??

CornFlake Squares Recipe

60 large marshmallows
2/3 cup margarine or butter
5 cups corn flakes
2/3 cup chopped pecans
2/3 cup chopped almonds
2/3 cup shredded coconut
1 teaspoon vanilla

1 9x13 pan

10 minutes 5 mins prep

Melt Marshmellows and Marg.
Add vanilla
Add the rest & stir.
Put into a greased 9*13" pan.
Chill.

jimmysgirl424

02-01-2006, 12:03 PM

Can you tell I'm bored to death by work today? ;)

Rocky Road Dessert Pizza

3/4 cup butter
1-3/4 cup flour
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 tsp. vanilla
1 bag (12 oz.) milk chocolate chips
2 cups mini marshmallows
1-1/2 cups chopped pecans
8 oz. caramel candy - melted

Preparation

Spray a 10" springform pan with non-stick cooking spray; set aside. In a large bowl, beat the butter until light and fluffy, using an electric mixer at medium speed for about 1 minute. Add 1 cup of the flour plus the sugar, brown sugar, egg and vanilla. Beat until thoroughly blended. Beat in the remaining 3/4 cup flour to make a soft dough. Spread the dough onto the bottom of the prepared pan. Bake in a preheated oven at 350° for 20 to 25 minutes or until the top of the dough is a light golden brown.

Remove from the oven and top with chocolate chips, mini-marshmallows and pecans. Drizzle melted caramel on top. Return to the oven and bake at 325º for 6 to 8 minutes or until the edges of the marshmallows are light golden brown. Cool on a wire rack for about 10 minutes, then remove the sides of pan. Cool completely before slicing into wedges for serving.

Chocolate Whoopie Pies

4 cups flour
2 tsp. baking soda
1 cup cocoa
dash of salt
2 cups sugar
1 cup shortening
2 eggs
1 cup milk
1 cup warm water
2 tsp.vanilla

Preparation

In a mixing bowl, combine the flour, baking soda, cocoa and salt; mix well and set aside. In a separate bowl, combine the sugar, shortening and eggs. Beat for about 2 minutes. Mix the dry ingredients with the egg mixture. Add the milk and warm water and beat at medium speed for 2 to 3 minutes. Add the vanilla and beat again until the ingredients are thoroughly blended. This batter is for a cake like cookie. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets. Bake in a preheated oven at 375° for 10 to 12 minutes or until the center of the cookies spring back when lightly pressed. Remove from the cookie sheets and cool a wire rack or white paper towels.

Filling

2 egg whites
2 tsp. vanilla
4 T. flour
4 T. milk
4 cups confectioner's sugar
1-1/2 cups vegetable shortening

Preparation

Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Fold in the beaten egg whites. To make the whoopie pies - Spread a generous amount of filling on a completely cooled cookie. Top with another cookie.

paiger

02-01-2006, 01:00 PM

Those recipes look really good!! I like the Rocky Road pizza idea especially since I love Rocky Road anything :)!

I asked DH what he wanted me to fix for sweet as he was the one that wanted me to make something sweet. I said I could make a pie as I have those crusts and a few different recipes. Then, I said that I could make 'Angel Bits' which are a chocolate chip merigue like cookie that my grandma makes. All of which he nixed b/c they weren't manly enough :rolleyes:. I don't even care if there are sweets there as I'd much rather eat chips and stuff when I'm drinking beer! :D

sublime311

02-02-2006, 06:11 AM

Low carb (South Beach friendly) dip:

Cilantro Pesto Dip

Makes eight 2 1/2-tablespoon servings
This zesty, versatile dip is great with cruditis as a snack or for a party. You can also dollop it on grilled fish or chicken, or toss it with cubed cooked chicken for an easy and unique chicken salad. In later phases, use it as a sandwich spread or as a chili or burrito topping. It keeps 5 days in the refrigerator and freezes for up to a month.

Prep time: 5 minutes
Start to finish: 15minutes

Ingredients
1/3 cup walnuts
1 large bunch cilantro, leaves and stems intact
1 garlic clove, peeled
1/4 cup extra-virgin olive oil
3 tablespoons reduced-fat sour cream
2 teaspoons fresh lemon juice
1/4 teaspoon salt

Instructions
Heat oven or toaster oven to 275°F. Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 minutes. Cool slightly, about 3 minutes.
Chop cilantro, garlic, and walnuts in a food processor, about 25 seconds. With machine running, add oil in a steady stream. Add sour cream, lemon juice, and salt. Pulse a few times to combine. Serve or refrigerate until needed.

Nutritional Information:
100 calories
10 total fat (1.5 g sat)
1 g carbohydrate
1 g protein
0 g fiber
80 mg sodium

FallingforPhil

02-03-2006, 06:28 PM

Here's my menu for our small GTG:

Poorboy Sandwiches (kind of like Italian Beef, I think?)
Black Bean Chili/Tortilla Chips
Veggie Tray
Spinach/Artichoke Dip
Chips, Pretzels, etc.

Several people are bringing other things--desserts, snacks, etc. I feel like something's missing, though....thoughts?

karina

02-04-2006, 02:28 PM

I was thinking of making buffalo chicken bites for dinner, any ideas on what to serve with them (not too many carbs)?

thedoorchick

02-04-2006, 06:39 PM

Here's what we're having:

Wings
Pizza rolls
Chips and salsa
Artichoke spinach dip
7 layer dip
Crunchy corn dip and Fritos
Pretzels and honey-chipotle dip
Chex mix
Cream cheese brownies
Cinnamon-pecan bars

Recipe for crunchy corn dip:

2 8-oz packages cream cheese
2 envelopes ranch dressing mix
1 can kernel corn, drained
1 small can chopped black olives
1/2 red bell peppper,chopped
1 small can green chiles

Soften cream cheese, combine with all other ingredients. It looks a little funky but YUM.

Cream cheese brownies:

1 package brownie mix
6 ounces cream cheese
5 tablespoons butter
2 eggs (plus however many called for in the brownie mix; mine used 3)
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon vanilla

Make brownie mix according to package directions (adding extra egg if it calls for it for "cake like brownies"). Soften cream cheese and butter; beat together. Add sugar, flour, 2 eggs, and vanilla. Pour about 2/3 of the brownie batter into a greased 9x13 pan. Add the cream cheese mixture on top of it. Spoon the rest of the brownie batter here and there on top of the cream cheese mixture. Swirl a knife through the batter for marbling. Bake at 350 for 35-40 minutes.

KGif

02-05-2006, 07:53 AM

These are great to put out for snacking. A friend made them for us last night and I think I ate thewhole bowl! SO SO delisious.

Rosemary Cashews
Recipe created by Ina Garten, adapted from the recipe served at Union Square Café, New York City
From the June, 2002 issue of O, The Oprah Magazine
Serves 8

INGREDIENTS
1 pound unsalted roasted cashews
2 tablespoons minced fresh rosemary
1/2 teaspoon cayenne
2 teaspoons light brown sugar
1 tablespoon salt
1 tablespoon unsalted butter, melted

Preheat oven to 350°. Spread cashews out on a sheet pan. Toast until warm, about 5 minutes.

In a large bowl, combine rosemary, cayenne, brown sugar, salt and melted butter. Thoroughly toss toasted nuts with spiced butter and serve warm.

Pghchic

02-05-2006, 10:46 AM

We are having

Hot Peppers stuffed with Sausage
Deviled Eggs
Velvetta dip with Hormel Chili
Hot Dogs Bar
Potato skins
Wings
Subs( store Bought)
breaded Zucchini
Stuffed Mushrooms
taco dip
Brownies
apple caramel cake
fruit and veggie tray

Mexican Dip It is fantastic~

You spread 2 packages of cream cheese at bottom of glass baking dish evenly brown sausage and drain the grease and drain 2 jars of salsa ( just till a little of the liquid comes out) then you cover with mozerella cheese bake uncovered on 400 until cheese is bubbly and a little brown/

vwinkel

05-30-2006, 10:20 AM

TriSigmaNC

01-13-2007, 01:53 PM

Bumping up since we're closing in on the Super Bowl.

One recipe I have that is a great dip:
Hidden Valley Bacon and Cheddar Dip
1 1oz. packet Original Ranch Party Dip
1 Pint of Sour Cream
1/4 Cup bacon bits
1 cup shredded cheddar cheese

Mix party dip with sour cream. Add bacon bits and shredded cheddar cheese. Serve immediately or let chill for 1 hour for flavors to mix. Serve with assorted veggies chips or crackers.
I like wheat thins with it personally.

c'est la vie

01-17-2007, 08:55 AM

Here's what we're having this year:

Buffalo wings
Regular wings
Giant sub/hero from Subway
Chips and salsa
Veggie tray
Pizza

sparkle&shine

01-31-2007, 10:46 AM

Anyone have anything new to add since we are so close to the big game?

So far my menu is:

6 foot sub (store bought)
Macaroni salad
Chicken Enchilada Dip
Nachos?
Chips & dips
Cake
and what ever anyone else brings

myshel

02-04-2007, 09:20 AM

Bumping up this thread to post a review:

I made nic's Buffalo Chicken Dip (http://www.constantchatter.com/forum/showpost.php?p=513076&postcount=42)recipe this weekend and it was GREAT. I halved the recipe so it would fit in my Lil Dipper pot. Guys were scraping the sides of the pot to get the last out! Even one of the guys asked me for the recipe! :D

I just got this ready for our Super Bowl Party later today. I don't know if my tastebuds are off or what, but I ended up using an entire bottle of Frank's Buffalo Sauce (12 ounces) to get the dip as hot as we'd like it. Before we used the whole bottle, the dip tasted very heavily of cream cheese. Maybe we're crazy; I don't know.

Anyway, with the whole bottle of sauce, we really, really, like this dip.

bookworm

02-04-2007, 09:38 AM

I am making the most trashy appetizer to bring to a party later--my mom makes these once a year (for the Superbowl), and they are so wrong, but so good...

12 oz hot sausage
1 lb ground beef
1 lb velveeta
3 shakes worcestershire
1/4 t oregano
1/2 t garlic salt
1 package cocktail rye bread

Brown the meat and drain. Put back in the pan, add "cheese" and spices, cook until it melts. Put on cocktail bread and broil for 2-3 minutes.

Adaya

02-04-2007, 09:44 AM

bookworm, I'm following you to the party! That dip is of my fav appetizers. I've never had it on the bread before. I just pull up a chair, park it and dip tortilla chips. LOL! :D

Missy2U

02-07-2007, 07:15 AM

bookworm, my husband asks for that every few months - for dinner!

paiger

02-07-2007, 09:58 AM

I normally don't do baked goods for football, but my stylist told me about these on Saturday morning so I had to try them. They were really good, and SO EASY!

Game-Day Cupcakes
1 (19.5-ounce) box chocolate cake mix, batter prepared according to package directions
1 (4.67-ounce) box chocolate mint candies, chopped
1 (16-ounce) can white frosting
1/2 teaspoon peppermint extract
Green food color
White decorating gel
18 chocolate-covered almonds
1. Preheat the oven to 350°F. Line cupcake pans with paper liners.
2. Add the chopped chocolate mints to the cake batter; mix well. Pour the batter into the lined cups.

3. Bake for 26 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.

4. In a medium bowl, combine the frosting with the peppermint extract and 8 to 10 drops green food color until desired shade of green (for grass). Frost the cupcakes when cool.

5. Using the decorating gel, create yard lines by drawing two lines across each cupcake; add a number. Place a chocolate-covered almond between the two lines on each cupcake and draw football stitching lines on each. Serve, or keep loosely covered until ready to serve.

I didn't do really crazy designs on them, but I thought they looked cute for DHs and my novice decorating selves!
http://i35.photobucket.com/albums/d151/ardathpaige/LJ%20Picts/Superbowl001.jpg