Super Bowl Recipes

Super Bowl Recipes

Spritz a football-shaped pan

with vegetable spray.

In medium frying pan, brown

ground beef, drain and set aside. In same pan, heat one tablespoon vegetable

oil, spices and remaining ingredients, except for cheese and cornbread

mix. Heat for approximately five minutes.

Meanwhile, prepare corn bread

mix following instructions on package. Spread half of the corn bread batter

into prepared football pan. Add all the ground beef mixture. Top with

cheddar cheese and spread remaining batter over all. Place on cookie sheet.

Bake 35-40 minutes until golden

brown. Place on cooling grid, cool for 10 minutes, loosen sides and turn

out onto serving platter. Let stand 10 extra minutes before slicing. Garnish

football hatch marks with red pepper strips. Serve in slices with assorted

condiments.

Flat Bread with Veggie "10

point" Spread

· 1 can (10 ounces) refrigerated

· pizza crust

· 1 (8 ounce) container

vegetable cream cheese, softened

· 1/2 teaspoon garlic

powder

· 1/4 teaspoon chili

powder

· Black olives, chopped

and drained for garnish

· Red pepper, coarsely

chopped for garnish

· Vegetable spray for

pan

Preheat oven to 425 degrees

F. Spray a t-shirt-shaped pan with vegetable spray. Unroll and pat pizza

crust into pan.

Bake 8-10 minutes or until

crust lightly browns and is crisp. Remove from oven and cool completely

on rack before spreading with cheese mixture.

In small bowl, combine cream

cheese with chili powder and garlic powder. Spread on cooled crust. Garnish

with chopped olives and red pepper. Cut into squares and serve at room

temperature.

sunflower seeds, honey roasted peanuts, dried cranberries, chocolate

chips, peanut butter chips

In a medium bowl, combine cream

cheese, peanut butter, honey and cinnamon. Spread on graham crackers,

bagel chips, whole wheat toast or apple slices. If desired, apply additional

toppings.

For cheesy roll-ups, flatten

slices of bread with a rolling pin. Spread two tablespoons of the spread

over each bread slice and roll up tightly. Serve immediately or transfer

to a covered container and chill for up to one week.

Makes 1-1/2 cups

Chili "Corn"erback

Bread

· 1 pound ground beef

· 3/4 cup chopped onion

· 3 cloves garlic,

chopped

· 1 tablespoon vegetable

oil

· 1 teaspoon chipotle

or chili powder seasoning

· 1 teaspoon salt

· 1/4 teaspoon ground

black pepper

· 1 can (4 ounces)

chopped chilies, drained

· 1 can (16 ounces)

corn niblets, drained

· 1 can (14.5 ounces)

diced tomatoes in thick sauce, undrained

· 1/4 cup sliced black

olives, drained

· 3/4 cup shredded

cheddar cheese

· 3 (8.5 ounce) packages

cornbread mix

· Vegetable spray for

pan

· Red pepper for garnish

Condiments :

· Sour cream

· Shredded cheddar

cheese

· Salsa

· Chopped green onion

Preheat oven to 400 degrees.

Asiago and cheddar soft pretzels

· 1 package (16 ounces) dry

hot roll mix, plus ingredients to prepare mix

· 3/4 cup (3 ounces)

shredded sharp cheddar cheese

· 1/2 cup (2 ounces)

grated Asiago cheese, evenly divided

· flour

· 1 egg, well beaten

· Optional toppings:

fresh cracked black pepper. Sesame seeds, poppy seeds, mustard

Preheat oven to 375 degrees

F. Prepare dry hot roll mix according to directions, adding Cheddar and

1/4 cup Asiago cheese.

Divide dough equally into 12

pieces; roll each piece with hands on a lightly floured countertop to

form 15-inch ropes. For each rope into pretzel or other desired shape

and place three inches apart on two nonstick cookie sheets. Brush pretzels

with beaten egg. Sprinkle remaining 1/4 cup Asiago cheese and optional

toppings, if desired, over pretzels. Bake until golden brown, about 16-18

minutes. Immediately transfer pretzels to a wire cooling rack. Serve warm

or at room temperature with mustard, if desired. Pretzels may be stored

in a tightly sealed container at room temperature for up to four days.

Makes 12 servings

Nut and honey cream cheese

spread

· 1 package (8 ounces)

cream cheese, softened

· 1/2 cup chunky peanut butter

· 2 tablespoons honey

· 1/2 teaspoon cinnamon

· Graham crackers,

bagel chips, whole wheat toast or apple slices

· Optional toppings:

raisins,

Makes 8-10 squares.

Best Nachos ever

· 1 pound ground beef

· 1 small onion, diced

· salt and pepper to

taste

· 2 (8 ounce) packages

shredded cheddar and Monterey jack cheese

· 1 (16 ounce) can

refried beans

· 1 (14.5 ounce) package

tortilla chips

· jalapeno pepper slices

to taste

1. In a large frying pan, brown

the ground beef with onion, salt and pepper over medium heat. Break the

meat into very small pieces while it is cooking. When the meat is thoroughly

cooked, drain off the grease.

2. Arrange the chips on a microwavable

platter. Spread beans over the chips. Layer with 1/2 the cheese, the ground

beef mixture, and remaining cheese. Arrange jalapeno peppers on top.

3. Microwave on medium-high

until cheese has melted. Serve immediately.

4. Serve with sour cream, salsa

and guacamole

Spinach and

artichoke dip

· 1 (13.5 ounce) can artichoke

hearts, roughly chopped

· 1/2 cup sour cream

· 1/4 cup mayonnaise

· 1/4 cup cream cheese

· 1/ cup grated Romano

cheese

· 1/4 teaspoon minced

garlic

· 1/2 (10 ounce) block

frozen spinach, slightly thawed

1. Preheat oven to 370 degrees

F.

2. In a 1 quart casserole dish,

combine artichoke hearts, sour cream, mayonnaise, cream cheese, garlic

and frozen spinach. Mix well.

3. Bake uncovered for 25 minutes.