Wednesday, January 28, 2009

Super Bowl Tummy Pleasers

I have not prepared these recipes, but they look tantalizing, so I thought I would share them here for all of you making foods for the big game. I don't plan to cook, I just plan to watch the game, but if I were cooking, I would definitely go for these. If you try any of these, please let me know what you think of them in the comments.

Buffalo Wings

* 12 chicken wings (about 2 pounds)
* 2 tablespoons butter or margarine, melted
* 3 tablespoons bottled hot pepper sauce
* 2 teaspoons paprika
* 1/4 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 1 recipe Blue Cheese Dip or Low-Fat Blue Cheese Dip
* Celery sticks (optional)

1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.

2. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.

3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip and, if desired, celery sticks.

4. Makes 12 appetizer servings

5. Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend or process until smooth. Cover and chill for up to 1 week. If desired, top with additional crumbled blue cheese before serving. Makes 1-1/4 cups.

6. Low-Fat Blue Cheese Dip: Prepare as above, except substitute fat-free dairy sour cream and fat-free mayonnaise dressing or salad dressing for the regular sour cream and mayonnaise.

Burger-Potato Bites

* 16 large frozen French-fried waffle-cut potatoes (1/3 of a 22-oz. pkg.)
* 1 lb. ground beef or turkey
* 2 to 3 tsp. grilling seasoning blend
* 4 slices cheddar cheese, cut into quarters (4 oz.)
* 4 cherry tomatoes, sliced
* Mustard, ketchup, dairy sour cream, and/or dill pickle slices

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on baking sheet. Bake potatoes for 18 to 20 minutes or until crisp and lightly browned. Remove from oven. Adjust oven racks and preheat broiler.

2. Meanwhile, in a medium bowl combine meat and seasoning. Form into sixteen 1-ounce mini burgers (about 2 tablespoons). In a 12-inch skillet cook burgers, uncovered, over medium-high heat for 5 minutes or until temperature registers 160 degrees F on an instant-read thermometer, turning burgers once halfway through cooking. Drain fat. Top each potato with a burger, cheese quarter, and tomato slice. Broil 4 to 5 inches from heat for 1 to 2 minutes or until cheese is melted and tomato begins to brown. Serve with mustard, ketchup, sour cream, and/or pickles. Makes 16 snacks.

Nacho Potato Skins

* 6 medium potatoes, such as russet (2 pounds)
* Cooking oil, shortening, butter, or margarine
* 1/4 cup butter or margarine, melted
* 1/4 teaspoon seasoned salt
* Ground red pepper
* 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)

Suggested toppers: dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro

1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.

2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.

3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.

To Make Ahead: Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.

Buffalo-Style Chicken Fingers

* 1 cup crushed corn flakes
* 1 tablespoon finely snipped parsley
* 1/4 teaspoon salt
* 1 pound skinless, boneless chicken breasts
* 1/3 cup bottled blue cheese salad dressing
* 2 teaspoons water
* 1 to 2 teaspoons bottled hot pepper sauce
* Celery sticks
* Bottled blue cheese salad dressing

1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.

2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.

Make-Ahead Tip: Place frozen strips in a freezer container. Cover and freeze up to 1 month

Bonanza Bean Dip

* 1 16-oz. can refried beans
* 1/4 tsp. cayenne pepper
* 1 recipe Lime Guacamole, below
* 4 oz. cojita cheese, crumbled (1 cup) or 1 cup shredded Monterey Jack cheese
* 1 8-oz. carton dairy sour cream
* 1 cup halved cherry tomatoes
* 1 2.25-oz. can sliced pitted ripe olives
* 1/2 cup sliced green onions
* 1/3 cup shredded Monterey Jack cheese
* Green onion tops (optional)
* Tortilla or Corn Chips
* Lime Wedges

1. In bowl combine beans and cayenne. In one half of bottom of 2-quart rectangular baking dish spread bean mixture in even layer. Spoon Lime Guacamole in other half, spreading evenly. Sprinkle both with cojita cheese. Spread sour cream over all. Cover; chill up to 24 hours.

2. Before serving, sprinkle tomatoes, well-drained olives, and onions over sour cream. Sprinkle cheese over tomatoes. Sprinkle onion tops. Pass lime wedges. Makes 8 to 10 (1/2 cup) servings.

3. Lime Guacamole: In bowl combine 4 avocados, halved, seeded, peeled, and coarsely mashed; 1 medium tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno, seeded, finely chopped; 1 Tbsp. minced garlic (6 cloves); 1 tsp. shredded lime peel; 2 Tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. ground black pepper; and 1/8 tsp. bottled hot pepper sauce.

Antipasto Pinwheels

* 12 thin slices provolone cheese (6 to 7 oz.)
* 1/2 cup Gorgonzola cheese, softened (2 oz.)
* 1 Tbsp. milk
* 12 thin slices soppresata or premium Genoa salami (about 4 oz.)
* 12 large fresh basil leaves
* Assorted crackers or flatbread (optional)

1. Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.

2. To make one of two rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Dollop half the Gorgonzola mixture on the basil leaves. Roll, beginning from the short side of the rectangle and using the waxed paper to lift and roll. Wrap roll in waxed paper or plastic wrap and place seam side down on a platter. Repeat to make second roll. Refrigerate wrapped rolls at least 30 minutes and up to overnight. Cut rolls in 1/2-inch slices. Serve with crackers or flatbread. Makes 10 (2 slice) servings.

Pork and Slaw BBQ Rolls

* 1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
* 3/4 cup cider vinegar
* 2 tablespoons packed brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper
* 1/4 teaspoon ground black pepper
* 16 kaiser rolls, split and toasted
* Coleslaw

1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.

Winter Woods Chili

* 4 slices bacon
* 3 lb. beef stew meat
* 1 large onion, sliced 1/2-inch thick
* 4 cloves garlic, minced
* 2 28-oz. cans whole tomatoes
* 1 15.5-oz can navy beans, rinsed and drained
* 1 15.5-oz. can red beans, rinsed and drained
* 2 to 3 Tbsp. chili powder
* 2 Tbsp. red wine vinegar
* Shredded cheddar cheese
* Snipped fresh oregano
* Cooked bacon, crumbled

1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.

Philly Cheese Steak Sammies

* 1 12-ounce boneless beef rib eye steak
* 2 tablespoons margarine or butter
* 2 medium onions, thinly sliced and separated into rings
* 1 medium red or green sweet pepper, cut into thin strips
* 4 French rolls or hoagie buns, split
* 4 ounces thinly sliced cheddar cheese

1. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.

2. Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.

3. To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately.

Kitchensmack Tip: Cut the sandwiches in half or quarters to serve more people.

French Onion Dip

* 1-1/2 cups chopped sweet onion (such as Vidalia or Walla Walla)
* 2 Tbsp. butter or margarine
* 1 8-oz. carton dairy sour cream
* 1/4 tsp. salt
* 1/4 tsp. coarsely ground black pepper
* 1/8 tsp. cayenne pepper
* 4 tsp. snipped fresh chives
* Milk (optional)
* Fresh chives (optional)
* Chips and/or sliced fresh vegetables

1. Cook onion in butter or margarine in a medium skillet about 5 minutes or until tender; cool.

2. Combine cooked onion, sour cream, salt, black pepper, and red pepper in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Transfer to a small bowl. Stir in snipped chives. Cover and chill for 1 to 24 hours.

3. Before serving, stir in a little milk, if necessary, to make of dipping consistency. If desired, garnish with fresh chives. Serve with chips and/or sliced vegetables.

Mexican 7 Layer Bean Dip

* 1 9-ounce can bean dip
* 1/4 cup picante or taco sauce
* 1 8-ounce container refrigerated guacamole
* 1 8-ounce carton dairy sour cream
* 1 cup shredded cheddar or taco cheese (4 ounces)
* 1/4 cup sliced green onion (2)
* 2 tablespoons sliced pitted ripe olives
* 2/3 cup chopped, seeded tomato (1 medium)
* 8 cups tortilla chips or crackers

1. Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.

2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips.

Messy Me says: My mom makes this one and it is truly delicious!

Smokey Cheese Ball

* 2 8-ounce packages cream cheese
* 2 cups shredded smoked cheese (cheddar, Swiss, or Gouda)
* 1/2 cup margarine or butter
* 2 tablespoons milk
* 2 teaspoons steak sauce
* 1 cup finely chopped pecans or walnuts, toasted
* Assorted crackers

1. Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.

Shape mixture into a ball. Roll in nuts. Serve with crackers.

Kitchensmack tip: This is a great recipe to freeze.

Cheese Triangles

* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 3/4 teaspoons ground red pepper (optional)
* 1/2 teaspoon salt
* 3 tablespoons shortening
* 1/2 cup finely shredded sharp cheddar cheese (2 ounces)
* 3/4 cup milk
* 1 tablespoon milk
* 1/2 cup finely shredded sharp cheddar cheese (2 ounces)

1. Preheat oven to 400 degree F. Lightly grease baking sheets; set aside. In a large bowl stir together flour, baking powder, red pepper (if using), and salt. Using a pastry blender, cut in shortening until the size of coarse crumbs. Stir in 1/2 cup finely shredded cheese. Add the 3/4 cup milk, stirring just until dry ingredients are moistened. Form into a ball.

2. On a lightly floured surface, roll dough to a 10-inch square, 1/4 inch thick. Brush with the 1 tablespoon milk and sprinkle with 1/2 cup finely shredded cheese; press lightly. Cut into sixteen 2-1/2-inch squares. Cut each square in half diagonally to make 32 triangles. Place on the prepared baking sheets.

3. Bake about 12 to 15 minutes or until golden brown. Serve warm. Makes 32 triangles.

Italian Pepperoni-Cheese Puffs

* 1-1/4 cups water
* 1/3 cup shortening
* 1-1/2 cups all-purpose flour
* 4 eggs
* 3/4 cup finely chopped pepperoni (3 oz.)
* 3/4 cup finely shredded Pecorino Romano or Parmesan cheese (3 oz.)
* 2 tablespoons snipped fresh parsley
* 1/8 teaspoon garlic powder
* 1/8 teaspoon pepper

1. Grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper.

2. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake in a 450 degree F oven for 15 to 17 minutes or until golden. Transfer to a wire rack. Serve warm. Makes 48 puffs.

Mini Meat Turnovers

* 1-1/4 pound lean ground beef
* 1 15-ounce can tomato sauce
* 2 teaspooons chili powder
* 2 teaspoonos dried oregano, crushed
* 1 teaspoons garlic powder
* 1 tablespoon snipped fresh cilantro
* 2 10- to 12-ounce packages (20 total) refrigerated buttermilk biscuits
* Milk
* Salsa (optional)

1. For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in cilantro.

2. Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Fold opposite side of circle up and over filling. Brush edges with a little milk; seal edges with a fork.

3. Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350 degree F oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping. Makes 40 turnovers.

Make-Ahead Tip: Cool turnovers completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months. To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, in a 350 degree F oven for 10 to 12 minutes or until heated through.

Kitchensmack Tip: If making the 40-turnover recipe, remove only one package of biscuits from the refrigerator at a time.

Cream Cheese Marbled Brownies

Nonstick spray for baking
1 3-ounce package cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 egg
1 tablespoon all-purpose flour
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsweetened chocolate, chopped
3/4 cup butter, cut into small pieces
2-1/4 cups sugar
4 eggs
1/4 cup milk
1 tablespoon vanilla
1 teaspoon almond extract
1 cup chopped pecans

1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil 2 inches over edges of pan. Lightly coat foil with nonstick spray for baking; set aside.

2. In a small bowl, combine cream cheese and the 2 tablespoons butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Gradually add the 1/4 cup sugar, beating until light. Beat in the 1 egg and the 1 tablespoon flour just until combined. Set aside.

3. In a small bowl, combine the 1 1/4 cups flour, the baking powder, and salt. Set aside.

4. In a medium saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat just until melted. Transfer to a large bowl. Gradually add the 2 1/4 cups sugar, beating on low speed until combined. Add the 4 eggs one at a time, beating after each addition. Beat in milk, vanilla, and almond extract. Gradually beat in flour mixture.

5. Spread the chocolate batter in the prepared baking pan. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble. Sprinkle with pecans.

6. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Use the foil to lift uncut brownies out of pan. Cut into brownies.

Peanutty Buckeye Bars

* 1 19.5-ounce package brownie mix
* 2 eggs
* 1/3 cup cooking oil
* 1 cup chopped peanuts
* 1 14-ounce can sweetened condensed milk
* 1/2 cup peanut butter

1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.

2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.

3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars.

Banana Cheesecake

* 2 cups graham cracker crumbs
* 1/2 cup finely chopped pecans
* 1/4 cup sugar
* 1/2 cup butter, melted
* 3 8-ounce packages cream cheese, softened
* 3/4 cup sugar
* 1 teaspoon vanilla
* 3 eggs
* 1 cup mashed bananas (about 2 medium)
* 1 8-ounce carton dairy sour cream
* 2 tablespoons white creme de cacao
* 2 tablespoons dark rum
* 1-1/2 cups flaked coconut, toasted

1. Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.

2. For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.

3. Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut.

If there is not a recipe here that you like but need one, just leave a comment. I check the blog daily. Also, check out the other blog links on this page. I know many great cooks!

As for the Superbowl, may the best team win! (We all know the Steelers are the best!)

No comments: