Friday, February 1, 2013

Super Bowl Menu

Super Bowl is a big thing here. The girls and I really get into the game; screaming at the television like that will change the outcome, and threatening each other if we aren't rooting for the same team.  The guys aren't into football so much so they seem to enjoy watching us flipping out.  This year we won't have India here, since she is at college. Her boyfriend and his family will be experiencing something they may not be used to.  

Even so, we still have six of us here that I need to feed - and feed I will. I thought I would share with you our menu for Sunday.

From Damn Good Food BlogUltimate Spinach Artichoke Dip.


1 tbsp. butter
3-4 cups baby spinach
2 green onions, thinly sliced
1/2 cup chopped tomatoes
1/3 cup chopped marinated artichoke hearts 
1/8 tsp. garlic powder
5 oz. cream cheese
4 oz. monterey jack cheese, grated
kosher salt and black pepper to taste

  1. Preheat oven to 350. Spray a small (2-3 cup) baking dish with nonstick spray.
  2. In a skillet, melt butter over medium heat. 
  3. Add in baby spinach and green onions, cook until spinach has wilted down. 
  4. Season with salt and pepper. 
  5. Add in tomatoes, artichokes, garlic powder and cream cheese. 
  6. Cook and stir frequently until the cream cheese has melted down. 
  7. Remove pan from heat. 
  8. Stir in Monterey jack cheese. 
  9. Pour the dip into your prepared dish and pop it in the oven for 15 minutes. 
  10. Serve piping hot with pita or tortilla chips.

From Snapguide; South West Taco Dip

Make a Southwest Taco Dip


refried beans
sour cream
chili powder
taco seasoning mix
taco style shredded cheese


  1. Add equal amounts of chili powder & taco seasoning to refried beans. 
  2. Stir until blended. Use as much or as little as you want. 
  3. After mix is complete, spread evenly into a serving dish. 
  4. Add 8 oz. of sour cream over bean mixture. 
  5. Add 1/2 cup of salsa over sour cream mixture. 
  6. Add 1 cup of lettuce over salsa mixture.
  7. Add 2 cups of taco style shredded cheese over lettuce.
  8. Chop tomato. Make sure to get rid of the seeds. You don't want your mixture to be too soggy.
  9. Spread chopped tomato over cheese.

French Onion Dip 

1 cup sour cream
1 package French Onion Dip Mix


1. Stir sour cream and Seasoning Mix in small bowl until well blended. Cover.
2. Refrigerate 1 hour. Stir before serving. Serve with chips, crackers or fresh vegetables.
We'll be having ours with chips

 I'll be cheating a little on the Wings this year, since I bought  Quaker Steak & Lube Wing Sauce

So this is a simple 400° oven
  1. Bake wings on one side for 18 minutes. 
  2. Turn over and bake on the other side for 18 minutes. 
  3. Toss in sauce. 
Serve with Bleu Cheese or Ranch dressing - we'll have both.

From Rachael Ray, we'll be having Philly Cheese-steak Nachos


  • 2 baguettes, cut into slices 1/4-inch thick
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups whole milk
  • 3 cups shredded provolone cheese - we'll be using Cheez Whiz
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 1 pound thinly sliced roast beef from the deli
  • 1 medium onions, sliced
  • 1 green pepper, sliced
  • Salt and pepper


  1. Preheat oven to 350°F.
  2. Arrange bread slices on cooling racks set over baking sheets. 
  3. Bake until lightly golden, around 10 minutes.
  4. Heat a medium-size, deep skillet over medium heat. 
  5. Add butter and melt. 
  6. Add flour and gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes.
  7. Slowly add milk while continuing to whisk. 
  8. Gently bring milk to a bubble while stirring frequently. 
  9. Allow the milk to thicken a bit, then stir in provolone cheese until smooth.
  10. Heat EVOO in large skillet over medium-high heat. 
  11. Sauté the onion and pepper for 5-7 minutes until softened 
  12. Season with salt and pepper.
  13. Top the toasted baguette slices with provolone cheese sauce, roast beef, and onion and green peppers. 
  14. Put back into the oven for 5-10 minutes or until golden and bubbly on top.

From Annie's Eats, we'll be having Pizza Bites


½ batch pizza dough (enough for 1 pizza)
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
Sliced pepperoni
For topping: 
Olive oil
Italian seasoning
Grated Parmesan cheese

  1. Preheat the oven to 400˚ F.  
  2. Lightly grease a 9-inch pie plate or cake pan.  
  3. Divide the pizza dough into 20-24 roughly equal sized pieces.  
  4. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni.  
  5. Pull the edges of the dough around the fillings and pinch closed.  
  6. Place seam-side down in the baking dish.  
  7. Repeat with the remaining dough pieces.  
  8. Lightly brush the tops of the dough balls with olive oil.  
  9. Sprinkle with Italian seasoning and grated Parmesan cheese.  
  10. Bake for 20 minutes, or until the tops are golden brown.  
Serve warm, with dipping sauce as desired. 

From Oh So Delicioso, We'll be having Cheesy Potato Fries.

4-6 Potatoes
1/4 cup olive oil
Sea Salt, Fresh ground pepper, your favorite seasoning salt
Sour Cream/Ranch Sauce:
1 cup sour cream
1/2 cup ranch dressing 
1/4 cup milk
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions
  1. Cut potatoes into "steak french fries" size. 
  2. Place on foiled baking sheet. 
  3. Drizzle with olive oil and lightly toss with tongs. 
  4. Sprinkle salts and pepper over the potatoes. 
  5. Bake 400 for 40 minutes or until fork tender
in seperate bowl mix:
  1.  sour cream, Ranch dressing and milk.
on a separate platter 
  1. smooth out 3/4 of the sour cream sauce.
  2. place hot potatoes on sour cream sauce.
  3. drizzle remaining sour cream sauce on potatoes
  4. Sprinkle toppings. 
  5. Place under broiler for a few seconds to re-melt cheese.
It's going to be messy and delicious.

From this blog, We'll have a favourite, Crescent Veggie Pizza.


2     cans crescent dinner rolls
1     pkg (8oz) cream cheese, softened
1/2  cup sour cream
1     tsp dill weed
1/8  tsp garlic powder
1/2  cup small fresh broccoli florets
1/3  cup quartered cucumber slices
1     plum (Roma) tomato, seeded and chopped
1/4  cup shredded carrot

  1. Heat oven to 375 degrees.
  2. Unroll both cans of dough; separate dough into 4 rectangles.  In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  3. Bake 13 to 17 minutes or until lightly golden brown.  Cool completely, about 30 minutes.
  4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth.  Spread over crust. Top with vegetables.  Serve immediately, or cover and refrigerate 1 to 2 hours before serving.  Cut into 8 rows by 4 rows.

For the sweet tooth we'll be having Chocolate Chip Cookie Dough DipFrom What Megan's Making


1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
3/4 to 1 cup powdered sugar (*to taste)
1 teaspoon vanilla extract
3/4 cup mini chocolate chips, plus extra for sprinkling


  1. In a small saucepan, melt the butter over medium heat. 
  2. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. 
  3. Stir in vanilla and set aside to cool.
  4. In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. 
  5. With the mixer on low speed, add in brown sugar and butter mixture. 
  6. Mix until combined. 
  7. Stir in the mini chocolate chips.
  8. Garnish with additional mini chocolate chips. 
Serve with animal cracker, 'nilla wafers or graham crackers.

With all of us having a love of cheesecake, we'll whip up this simple Cheesecake Dip

Cheesecake dip: 
  1. 1 block cream cheese, 
  2. 1 tub marshmallow cream
  3. 2 tubs cool whip mixed together 
  4. top with 2 cans cherry pie filling
Serve with graham cracker sticks.

For dessert we'll be having my shortened version of Whoopie Pies


1 pkg Devil's Food Cake Mix
1/2 cup all-purpose flour
3 large eggs
1/2 cup vegetable oil
1-1/3 cups water


  1. Preheat oven to 350°
  2. Line 2 baking sheets with parchment paper 
  3. Mix cake mix, flour, eggs, vegetable oil and water
  4. Using a tablespoon, scoop batter onto parchment-lined baking sheets. Put no more than 6-8 on a sheet pan, as the batter will spread
  5. Bake for 8 minutes.
  6. Let cool completely
  7. Frost when cool
I used container frosting to fill these - William asked for chocolate, since it was his birthday.

Store your Whoopie Pies between layers of wax paper to prevent them from sticking together.

Check out my Super Bowl board on Pinterest for more ideas.

No comments:

Post a Comment

I love to read your comments . If you found a way to make these recipes even better, please share your ideas with us.

Note: Only a member of this blog may post a comment.