COOK OF THE WEEK - SUPER BOWL RECIPES

The big Super Bowl XLIX is just around the corner. If you and your friends are football enthusiasts you will probably be getting together to watch the big game between the Seattle Seahawks and the New England Patriots being held on Feb. 1, at 6:30 p.m. ET. If you are lucky enough to actually be at the game you will be enjoying lovely Arizona weather in Phoenix because the Bowl is being held at the University of Phoenix Stadium. I’m not a football fan, nor do I really enjoy many other sports (except I love watching the Olympics and skating!) but I do know lots of ideas of snacks to serve for the big party before and during the game! This is where I can help out. I’ve gathered up a few of my favorite snacks and found a few new ones online. I go online a lot lately even just to check out foods when I am cooking something special. I’m a recipe lover I guess!Hot Chipped Beef and Green Onion Dip8-ounce package cream cheese1/2 cup sour cream2 tablespoons whole milk1-1/2 teaspoons Worcestershire Sauce2 green onions, finely diced (use green part also)3-ounce package dried beef, diced Preheat the oven to 375 degrees. In an 8x8 glass baking dish, mix room temperature cream cheese with sour cream and milk. Add the Worcestershire Sauce, green onions and diced dried beef and stir. Bake for 15 minutes and stir before serving. Serve this with a crusty rye bread, chips and cucumbers or you may also use saltines, homemade bread or pumpernickel or any other that is your favorite.Slow Cooker Bean Dip(2) 20 ounce cans refried beans2 ounces softened cream cheese1 cup chopped onions3 tablespoons taco seasoning1 cup grated cheese Lightly grease a 2-1/2 quart slow cooker. Add all ingredients except the cheese. Stir well. Cover and cook on low for 2 hours. At end of cooking time, add cheese and stir until melted. Serve with tortilla chips.Hot Pizza Dip8 ounces cream cheese softened1 teaspoon Italian seasoning1/4 teaspoon garlic powder8 ounces mozzarella cheese, shredded4 ounces cheddar cheese, shredded1/2 or 1 cup pizza sauce (your choice)1/2 cup green bell pepper, finely chopped1/2 cup red bell pepper, finely chopped Combine cream cheese and seasonings. Spread in the bottom of a 9-inch pie plate or other round container that can go in the oven. Combine cheeses and sprinkle half over the cream cheese layer. Spread sauce over that. Sprinkle remaining cheese on top. Bake in a 350-degree oven for 20 minutes. Serve warm with breadsticks or tortilla chips. You could also use pita triangles. Baby Pigskins in a Blanket(2 cans) 8 ounces each refrigerated crescent dinner rolls48 cocktail-size smoked link sausages or hot dogs (from two 14 ounce packages)yellow mustard, from a squeeze bottle Heat oven to 375 degrees. Unroll both cans of dough, separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place 1 sausage on thin point of each triangle. Roll up, starting at point and rolling to opposite short side of triangle. Place seam side down on 2 ungreased cookie sheets. Bake 11 to 14 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheets to serving tray. Cool 2 minutes. Squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces like on a football. Repeat with remaining crescent dogs.Caramelized BakeChicken Party Wings3 pounds chicken wings2 tablespoons olive oil1/2 cup soy sauce2 tablespoons ketchup1 cup honey1 garlic clove, mincedsalt and pepper Preheat oven to 375 degrees. Place chicken in a 9 x 13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in a preheated oven for one hour, or until sauce is caramelized.Yummy Potato Skins6 medium baking potatoes3/4 cup cheddar cheese shredded1/3 cup butter6 slices bacon, fried and crumbled1/3 cup green onion, thinly slicedsalt and pepper Add the following ingredients to the mashed potato centers if desired:1/3 cup milk1/4 cup buttersaltfew drips hot sauce Scrub potatoes, dry, then pierce with fork several times.Arrange on a baking sheet and bake in a 375-degree oven for about 1 hour or until tender. Let stand until cool enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving about 1/8 inch potato in the shell. Cover. Chill shells up to 2 days until ready to use for the skins. Add the milk, butter, salt and hot sauce to use potato centers as mashed potatoes. When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500-degree oven for 20 minutes or until brown and crisp. Distribute some bacon, onion, and cheese in each shell. Bake just until cheese melts. Serve hot. If the potatoes are large, you may want to cut in half before serving. If you have a bigger or hungry group you could easily double this recipe.7 Layer Dip16 ounce refried beans1-1/4 ounce package taco seasoning1 cup sour cream1 cup guacamole1 cup salsa1 cup lettuce1 cup Mexican blend cheese4 ounces sliced olives1 cup tomato Layer in order given on a big platter. That’s all there is to this. How simple can it get?The Best CaramelPopcorn Ever!1 bag of your favorite brand of puff corn1 cup butter1-1/4 cups brown sugar2/3 cup light corn syrup1 teaspoon soda Preheat oven to 250-degrees. Combine butter, brown sugar and light corn syrup in a saucepan. Cook on medium heat until mixture has melted. Once mixture has melted add the soda. This will cause the mixture to foam. Pour puff corn into a large roaster pan. Pour the caramel mixture over the puff corn and stir until mixed over all the corn. Place in oven at 250 degrees for 45 minutes to an hour, stirring every 15 minutes. Pay close attention to your popcorn, as oven temperatures vary. Don’t burn it! Remove from oven, pour on wax paper and break apart. Let cool. You can store in Ziploc bags if there’s any left after it cools!!Spicy Touchdown Chili1 pound ground beef1 pound premium pork sausage (in a roll)(2 cans) 16 ounces each kidney beans, rinsed and drained(2 cans) 15 ounces each pinto beans, rinsed and drained(2 cans) 10 ounces each diced tomatoes with mild green chilies, undrained14-1/2 ounce can diced tomatoes with onions, undrained12 ounces beer6 bacon strips, cooked and crumbled1 small onion, chopped1/4 cup chili powder1/4 cup chopped pickled jalapeno slices2 teaspoons cumin2 garlic cloves, minced1 teaspoon dried basil3/4 teaspoon cayenne pepper In a large skillet, cook beef over medium heat 6 to 8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-quart slow cooker. Do the same with the sausage. Stir in remaining ingredients. Cook, covered, on low 4 to 5 hours. If you don’t like it quite so spicy, omit some of the “HOT” stuff! If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.

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