Superbowl Party Foods Day 1-Dips

The Superbowl is the Sunday……woohooo! Actually I am not a fan of football, Carl is but he only ever watches the playoffs. But its a great excuse for a party and great food. This year we are having a pregame potluck. There are 5 main components to Superbowl food. You must have 1) a dip for snacking on during the game. You have to have 2)appetizers to your meal, then 3) the main meal. You of course have to have 4) a dessert and 5) drinks! SO today we are going to start with a dip. I am going to share 3 quick and easy dips you can make. Our favorite dip is a simple Nacho Dip. My friend Angie makes the best one. Her secret is homemade salsa…I stole the recipe from her, its really to die for! The second one is a simple Hot Bacon Dip and lastly a Chocolate Chip cookie Dip.

Nacho Dip

All you need for this dip is:

1 package cream cheese

3/4 cup mayo

2 cups salsa

1 chopped tomato

Shredded cheese( I use marble!)

Mix the cream cheese and mayo together, spread on the bottom of a serving dish, spread a layer of salsa, top with tomatoes, then cheese, cover and refrigerate for a few hours, serve with tortilla chips.

 

Hot Bacon Dip

All you need for this dip is:

1 package cream cheese

1 1/2 cup sour cream

1/2 cup cooked bacon crumbled

2 cups montery jack cheese, shredded

1 can green chilis

1 small can chopped jalapenos

1/2 cup chopped imitation crapmeat

Mix cream cheese and sour cream together till there are no lumps, then mix in all remaining ingredients. Place in small glass baking dish and bake @350 for 1 hour. Serve warm with baguettes, corn chips or crackers.

 

Chocolate Chip Cookie Dip

What you will need for this dip:

1/2 cup butter

1/3 cup brown sugar

1tsp vanilla extract

1 package cream cheese

1/2 cup icing sugar

1 cup mini chocolate chips

1/2 tub whip cream

In a small saucepan melt butter, add sugar and vanilla, stir constantly until the sugar dissolves. In a med bowl beat the cream cheese and icing sugar together with mixer until smooth. Stir in cooled butter mixture  until smooth again. Stir in 3/4 cup chocolate chips and then fold in whip cream. Pour into serving bowl and top with remaining chocolate chips. Refrigerate for 1 hour, remove from fridge 15 minutes before serving, Serve with any type of cookie you wish!

 

I hope these inspire you to make a dip for the big game. They are easy to make! If you have a favorite dip you serve for the Superbowl, please share it with us! See you tomorrow for some great appetizer recipes!

 

 

 

 

 

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Oven Baked Hotdogs

I love hotdogs……….I know they arent the healthiest food in the world, but we dont eat them often, just once in awhile. Today we tried them made a little differently….baked in the oven and they were awesome!!!!! So I had to share the recipe with you.

Here is what you need:

Package of hotdogs

Hotdog buns

Mayonnaise

Relish

Can of chili

Grated Cheese

Onion, chopped into small pieces

This is what you do:

Preheat oven to 350, line a glass baking pan with aluminium foil(the size of the pan will depend on how many you are making, an 8×8 pan fits 4 and an 9×13 pan fits 8)

Line the insides of the buns with mayo…..I know you are saying why, but once you taste them you will know, it adds flavor to the bun, trust me!!! Next add relish and stuff them each with a dog.

Next top the dogs with chili. I used homemade chili I made last weekend in my crockpot and had frozen but you can use your favorite canned one too.

Sprinkle with grated cheese and top with chopped onions. Put as much or as little of these toppings on as you desire.

Loosely top with aluminium foil and bake in the oven for 45 minutes, I took the foil off with a couple minutes left and turned the oven to boil just to toast the top a little.  Now these hotdogs have to be eaten with a fork and knife, they are too messy to be eaten the normal hotdog way….but that is what makes them special!

Dont they look good??

You could even try these variations: add mustard or substitute the chili for salsa!

 

Join me next week for some Superbowl Party meal and snack ideas!!

Quick and Easy Chicken and Broccoli Casserole

This is what I made for supper tonight, its a quick and easy casserole dish that is a family favorite in our house. Its great alone or served as a side dish, normally I serve it with a salad or biscuits or rolls. I know I normally advocate for everything to be homemade but this is simple quick dinner when you dont have time, if  you had more time you could replace the stuffing and soup with homemade versions! Hope you enjoy it!

1 box stove top dressing, prepared

2 pieces boneless, skinless chicken cut into small pieces

1 med head of broccoli, cut into small pieces

1 can cream of mushroom soup

1 cup milk

1 1/2 cup shredded cheese

In 9×13 baking dish, combine chicken, broccoli, soup, milk and cheese.

Top with prepared dressing, cover and place in the oven @350 for 30 minutes, remove cover and let cook for 10 minutes longer, to brown the crust.

Cheesy Garlic Biscuits

Normally when I make chili, I serve garlic bread or regular biscuits with it, but the other day I was inspired and decided to try something new so I experimented and came up with a combination of the two. They turned out great, hardy like a biscuit with a hint of cheese and garlic…perfect with my homemade chili on a cold wintery evening. Hope you enjoy them!

 

 3 cups flour

3 tsp baking powder

1 tsp baking soda

1/3 cup shortening

1 1/2 cups buttermilk( I add 2 tbsp vinegar to the milk and let it 5 minutes to make it buttermilk)

1 1/2 cup shredded cheddar cheese

2 tsp garlic powder

parsley flakes

Sift flour, baking powder, and soda into mixing bowl, cut in shortening and add buttermilk, garlic powder and parsley flakes, add cheese and mix well.

Roll out dough on floured surface and cut with biscuit cutter(as you can see I use a glass!). Place them on a baking sheet and bake 15-20 minutes at 350.

These are great served warm with chili, stew or soup

Enjoy!

If you try this recipe let me know what you think!

Toasted Coconut

Toasting coconut is a great way to bring out its flavor, just like toasting w pecans and other nuts brings out their nuttiness. Toasting gives coconut a beautiful brown color and takes it from soft to crisp, adding texture to your recipe in addition to color and flavor. It is easy to toast coconut  in a skillet or in the oven, but it is also possible to toast coconut in the microwave if you’re looking for an even faster way to get some coconut toasted. Simply spread some coconut in a thin layer on a glass pie plate or microwave-safe plate, then pop the coconut in the microwave.

Cook on high, stirring the coconut every 30-45 seconds to ensure that it browns evenly and doesn’t scorch. Depending on how much coconut you’re toasting, you should be done in less than 3 minutes.I like to use the same size pie plate I am using for my pie so I get the right amount.

stirring the coconut after 35 seconds

While this method is fast, I would only use it for small amounts of coconut. Since microwaves get hot, it is actually quite easy to scorch the coconut. When you have less coconut to start, it is much easier to keep an eye on it. Otherwise, it turns out just as well as oven-toasted coconut does, so keep that in mind when you want some toasted coconut for a garnish and don’t want to spend more time than you need to to toast a bit up!

after about 3 minutes

 

toasted coconut garnishing my coconut cream pie

I hope this trick helps you the next time you want to toast some coconut, let me know what you think of this method!

Coconut Cream Pie

I love pie. Any flavor, any kind, I am a pie addict!!! This recipe is for my husband’s favorite kind of pie…Coconut Cream!! I made one this morning and its in fridge right now taunting me!!! So I decided to share my recipe with you so you can make one too. I hope you enjoy it!

Pie crust( I cheated and used a frozen one!)

2 large eggs

1/2 cup sugar

1/4 cup flour

1/2 tsp vanilla extract

2 cups milk

2 cups coconut

2 tbsp butter

whip cream

additional coconut toasted( see my next post on an easy way to toast it)

ingredients minus the crust and toasted coconut

 Ina medium bowl whisk together the eggs, sugar, flour and vanilla until smooth, warm milk up in a pan over medium heat until nearly simmering. Whisk constantly. Slowly pour hot milk over egg mixture. Return mixture to the pan. Cook over low heat, stirring constantly until it begins to boil and thickens enough to coat the back of a spoon, about 5 mins

Remove from heat and add coconut and butter, let stand 10 minutes stirring occasionally. Pour custard into a prepared  crust, cover with plastic wrap and chill completely about 1-1 1/2 hours.

adding coconut

prepared crust

 

custard in pie crust ready to chill

 With electric mixer, beat cream until stiff peaks form. Spread over the chilled custard, chill pie for 30 minutes and then sprinkle with toasted coconut and enjoy!

finished product!

I would love to hear from you if you try this recipe. I would also love to hear what everyone’s favorite pie is!!!

Chicken and Bacon Mac N Cheese

Good day!

Today I am posting a recipe I recently tried and its a spin on an old favorite…..Chicken and Bacon Baked Mac N Cheese!!!  Here are the ingredients:

6 slices cooked bacon, cooked crispy

1 small bag elbow macaroni, cooked

2 pieces of boneless, skinless chicken

olive oil for dizzle

1/2 tsp paprika

1 large onion, sliced thinly

2 tablespoons flour

4 tablespoons butter

1/2 cup apple cider or chicken stock

2 cups whole milk

2 tablespoons thyme

nutmeg, to taste

2 1/2 cups extra sharp  white cheddar cheese, grated

chopped celery greens for garnish

Here are the instructions:

Preheat oven to 375. Arrange bacon on cookie sheet and bake until crisp, about 15 minutes. Chop and reserve.

Cook your pasta until al dente, and reserve.

In pan add oil and chopped chicken, add paprika and cook until chicken is done, set aside.

Melt butter in saucepan, add onions and cook until light golden brown and soft, about 15 minutes, add flour and stir for 1 minute.

cooked onions with flour

Whisk in cider and milk

Bring to a boil and cook, whisking until the sauce coats the back of a spoon, 3-4 minutes and add thyme, pepper and nutmeg. Stir in cheese until melted.

Add the chicken, bacon and sauce to pasta and transfer to casserole dish. Broil to bubbling and brown, about 5-10 minutes. Garnish with celery greens and enjoy!

If you try this recipe or have one like it you would like to share please do, I love hearing your comments!

Homemade Peach Frozen Yogurt

Happy New Year Everyone!

I hope each of you had a wonderful, relaxing holiday season. I got a new toy for Christmas and I want to share my first recipe with you. I got a Frozen Yogurt-Ice Cream-Sorbet Maker!!!!!

The first recipe we tried in it was Peach frozen yogurt, here is the recipe:

1 can peaches in juice

2 cups low fat vanilla yogurt

1/4 cup sugar

Thats all!!! and here’s how to make them on your ice cream maker:

Drain peaches, reserving 1/2 cup of the juice. Puree peaches in a blender, add yogurt, reserved juice and sugar, blend until combined. Pour into you ice cream maker bowl, turn machine on and let mix for 25-30 minutes. You can place it in the freezer to harden up if you desire.

while it was mixing....looking good!

the finished product.......yummmmmm!

I know some of you are saying but I dont have an ice cream maker!!! You can buy one relatively inexpensively or try making it without one, here is a link with some instructions for you:

http://www.ice-cream-recipes.com/without_ice_cream_maker.htm

I hope that helps…homemade ice cream is definitely worth the effort. Let me know if you try it and how it works for you. I will share any new recipes I try with my new ice cream maker!