Mi madre-in-law requested ideas for Superbowl snacks in her non-cookie-dough-cookie-dough comment today…I was going to do a Superbowl post laster this week, but let’s get the ball rolling! Time to share your favorite foods and recipes for the Big Game! Sweet, salty, fancy, easy…anything you’ve got! (Although, Pat, the mom-in-law, is looking for yummy and easy or make-ahead ideas…so that would be good too! Help me keep her happy…she’s a bear of an in-law. hee hee.)
My favorite sweet treat is the Sweet Chex Mix recipe. Yum.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
This is a favorite when I need to bring an appetizer to something.
Artichoke Dip
1 can artichoke hearts, chopped
1 cup mayo
1 ½ cups grated parmesan cheese
1 (8 oz) pkg cream cheese at room temperature
1 (4 oz) can diced green chilis
a sprinkle of garlic salt
Preheat oven to 350. Mix the artichoke hearts, mayo, 1 cup of parmesan cheese, cream cheese, garlic salt and green chilis. Spread the mixture into an 8×8 pan or pie pan. Top with the remaining ½ cup of parmesan cheese.
Bake uncovered at 350 for about 30 minutes until brown and bubbly. Serve warm with tortilla chips or a sliced baguette.
Comment by Christie — January 30, 2008 @ 2:36 pm
Your blog is fun. Try this . . .
http://patti-cakes.blogspot.com/search?q=karo+together
Comment by Patti — January 30, 2008 @ 5:37 pm
7-layer dip is a family favorite:
spread one box of softened cream cheese in the bottom of a 9×9 Pyrex, then pour a can of chili beans (drained) on top of that, some sliced black olives, a few chopped green peppers, a small can of green chilies, another can of chili beans with some of the liquid, and grated colby cheese on the top.
Cover with foil and heat in a 350 degree oven for 15 - 20 minutes, remove the foil and melt the cheese on top. You can make the dip the day before and just heat it right before.
I like it with dipping Fritos the best, but tortilla chips are also great.
Comment by Amy-Alisa — January 30, 2008 @ 5:45 pm
These are great ideas- I looked at some artichoke dip at the store tonight ( not Costco tho) and couldn’t believe all the preservatives and unpronounceables (sp) in the list of ingredients- maybe I can cut that list down some by making christie’s recipe! Now I saw on GMA this AM that there is a way to use chicken tenders with buffalo sauce to make them healthier than buffalo wings - tried that tonight and it is definitely lacking something - any good teriyaki or spicy chicken tenders recipes?
Comment by bigmimi — January 30, 2008 @ 8:43 pm
I love anything wrapped in bacon…shocking, I know!
My favorite is water chestnuts in bacon…super easy and you can switch in shrimp or scallops for the water chestnuts.
I usually get two cans of whole water chestnuts.
One pound of the center cut bacon from Oscar Myer, I think.
I cut the bacon down the middle of the package so each strip is now two.
I wrap one chestnut in one strip or half strip of bacon and secure with a toothpick.
Once they are all finished I put them in a tupperware or covered dish. I then pour teriyaki sauce over them and let them sit for at least an hour or two- over night is good too!
Then I bake at 375 until the bacon is cooked and slightly crispy.
Serve warm to hot!
YUM!!
Comment by Stella — January 30, 2008 @ 8:58 pm
Perfect timing; I’d been wanting the sweet chex mix recipe!
Comment by ellen — January 31, 2008 @ 12:31 am
One of the easiest appetizers is serving your favorite cracker with one pkg (I think it is an 8 oz box) of softened cream cheese and pour a jar of Jalapeno jelly on top. Costco also sells a bottle of raspberry chipotle sauce that is also very good over the cream cheese. The spicy and sweet combinations are addicting!
Comment by cookienurse — January 31, 2008 @ 8:54 am
i know there’s already an artichoke dip recipe, but here’s our family’s take on it.
ARTICHOKE DIP
2-3 cloves minced garlic
2 green onions
handful of chopped mushrooms
(sautee first 3 ingredients in olive oil)
3/4 cup mayo
2 8 oz packages cream cheese
2 cans artichokes, chopped
some lemon zest
lots of parmesan
some grates swiss cheese
salt and pepper to taste
combine these ingredients with sauteed ingredients, leaving some cheese for on top
bake in oven at 350 until hot and cheese is browned (20 minutes?– sorry, i’m not a very precise cook)
serve with chips, baguette, red pepper wedges
Comment by Lindsay — January 31, 2008 @ 1:57 pm
My friend makes these awesome jalapeño poppers that are so easy.
cook bacon (1 piece for 1/2 jalapeño)
halve jalapeños lengthwise and scrape them out. Leave stems on for a little handle. (the more white you have on, the hotter it will be)
Spread softened cream cheese into the jalapeño, wrap with bacon and then broil or microwave until warm and serve.
SO YUMMY! And I’m a spice wuss and I like them.
Comment by Jenny — January 31, 2008 @ 2:26 pm
In answer to Mimi’s request to use chicken tenders with a good buffalo sauce:
2 T. butter
1/2-2 oz. bottle hot pepper sauce (I use Cholula)
Blue cheese dressing
Bake chicken tenders on foil lined cookie sheet at 375 until half done (about 10 minutes.)
Melt butter in small sauce pan. Stir in hot pepper sauce. Drain fat from chicken, brush with pepper sauce. Bake 10 minutes more. Turn chicken, brush again. Bake 5 minutes or until done. Serve with blue cheese dressing.
You can also cube the chicken tenders and serve them with toothpicks.
Comment by Big Bahama Mama — January 31, 2008 @ 3:21 pm
one of my favorite bloggers (heidi from 101 cookbooks, mighty foods) just posted healthy superbowl food ideas - so if you want something healthier, she’s a great source!
Healthy Superbowl Recipes
Comment by Jane Maynard — February 1, 2008 @ 2:03 pm
The dip I always get requests for is Buffalo Chicken dip.
2 lbs boneless, skinless chicken breasts, cooked, & shredded
1, 12 oz. bottle of Frank’s Red Hot (not Tabasco!)
2, 8 oz. blocks of cream cheese
1, 16 oz. bottle of Ranch dressing
8 oz. shredded Sharp Cheddar (or any other kind you want to use)
Preheat oven to 350. In a 13×9x2 inch baking pan, mix together the shredded cooked chicken and the hot sauce, spreading to form an even layer.
In a saucepan over medium heat, combine the cream cheese and Ranch, stirring until hot and smooth. Pour evenly over chicken layer to form a second layer. Bake uncovered for 20 min or until slightly bubbling.
Sprinkle the cheese on top and bake for another 20 min until cheese is melted.
ENJOY!!
Comment by Meg A. — February 1, 2008 @ 4:54 pm