Since I may not be here next Friday (I might be in the air on my way to Singapore), I figure I'll share some of my favorite Superbowl recipes with you all
today.The Superbowl, as you all know, is one of the biggest sports event in the United States and is pretty far up there in the world scheme of things. LOL And even those who aren't football fans often tune in for the special commercials that are made for it.
Now I love football and I will always watch the Superbowl if I am in country. I don't care who's playing, I just enjoy the game. And over the years I've put together some great recipes for the day. I'll share a couple here with you and I'd love to get some of your recipes in trade. Just put them in the comments below!
Since chips and dips are high on the yummy list for the Superbowl, below is my favorite dip recipe. It's a take off on Olive Garden's delicious dip. It goes with crackers, chips and can be spread on french bread as well. It's got a tiny bit of spice to it, but not too much that my wimpy mouth can't handle the heat.
Hot Artichoke Spinach Dip Ingredients
* 1 (14 ounce) can artichoke hearts, drained
* 1/3 cup grated Romano cheese
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon minced garlic
* 1 (10 ounce) package frozen chopped spinach, thawed and drained (you can use fresh steamed as well
* 1/3 cup heavy cream
* 1/2 cup sour cream
* 1 cup shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
And what is more Superbowl oriented than hot wings? One of my favorite things on the planet. Below is a recipe very close to one served by one of the local restaurants, FROGGERS. I hope it tempts your
taste buds like it does mine.Hot Garlic Parm Chicken Wings Recipe
Ingredients
* 48 FROZEN CHICKEN WINGS
* GARLIC PEPPER
* SEASON SALT
* ACCENT SEASONING
* 2 STICKS BUTTER
* MINCED GARLIC IN OLIVE OIL
* 2 CUPS FRESH, SHREDDED PARMESAN CHEESE
* RED HOT or SOME OTHER HOT SAUCE
Directions
1. THAW CHICKEN WINGS IN REFRIGERATOR WHEN READY TO USE.
2. COVER KITCHEN COUNTER WELL WITH FOIL FOR PROTECTION.
3. SEASON WINGS WITH GARLIC PEPPER, SEASON SALT AND ACCENT. SEASON ONE SIDE VERY HEAVILY AND LEAVE THE OTHER SIDE ALONE.
4. DEEP FRY IN BATCHES UNTIL DONE, CHICKEN WILL FLOAT AND BE GOLDEN BROWN WHEN READY.
5. MEANWHILE, MELT BUTTER AND ADD GARLIC. ALLOW THE GARLIC FLAVOR TO INFUSE THE BUTTER BY COOKING SLOWLY FOR ABOUT 10 MINUTES.
6. ADD THE PARMESAN CHEESE AND ALLOW IT TO SLOWLY COOK, ANOTHER 10 MINUTES.
7. THIS IS WHERE THE HOT COMES IN. ADD THE RED HOT ACCORDING TO YOUR TASTE....ALLOW TO HEAT THOROUGHLY UNTIL ALL THE WINGS ARE COOKED.
8. POUR ON WINGS AND TOSS OR SERVE SAUCE ON THE SIDE.
And finally, to sweeten the day, here is my very favorite dessert for a group of people.
Cherry / Pineapple Dump CakeIngredients
* 1 (21 ounce) can cherry pie filling
* 1 (15 ounce) can crushed pineapple
* 1 (18.25 ounce) package yellow cake mix
* 8 ounces chopped walnuts
* 1/2 cup butter
Directions
1. In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
2. Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.
All right everyone, now it's your turn. Share your favorite Superbowl recipes. And to make it more fun, everyone who contributes will have their name put in a hat and on Sunday, I'll draw a name. I'll give the winner a free download of my Valentine's story, Angel Eyes and Demon Lies!
How's that sound! WooHoo!!! Have a great Friday all!
CJ England
Follow Your Dreams
1 comment:
These sound delicious, CJ. I copied them to try when I have the time. Thanks!
Sandie
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