Sunday is Super Bowl
For the last 50 years we've not had an always group of friends that we've gotten together with to watch the Super Bowl
Actually, we didn't even know each other for the first three Super Bowls!
We've had Super Bowl parties
We've been to Super Bowl parties
And we find that we prefer
to be "home alone"
for the Big Game
Not so much for football watching
As for commercial watching
Our tradition is . . . we each chose a snack
And I make a pot of chili!
We've not selected the snack
But these are the one's we're considering . . .
Bob's Cheese Spread
Bacon Breadsticks
Pizza Dip
Blue Cheese Dip with Potato Fingers
Jalapeno Popper Dip
Lumpy Dip
For my choice, I'm leaning towards the Pizza Dip!
It's really good and it's been a while!
Husband Jim hasn't given me a clue . . . yet!
The recipes:
BOB'S CHEESE SPREAD
2 8 ounce packages cream cheese
1 small jar dried beef
1 bunch green onions (or chives if you have them on windowsill or in the garden — I preferchives but the original receipt used green onions) chopped, white and green parts
Take the cream cheese out of the refrigerator about 2 hours before so that it is at room temperature.
Beat the cream cheese with an electric mixer until soft. Dice the dried beef and the green onions (or chives) and add to the cream cheese; mix well.
Roll the mixture into a ball. You can refrigerate at this point until serving time or serve immediately. If you refrigerate, wrap in plastic wrap.
BACON BREADSTICKS
1 tube of Pillsbury breadsticks
12 slices of bacon
1/3 c. brown sugar
3 T. chili powder
Mix brown sugar and chili powder together and put in a shallow plate. Roll bacon around each breadstick and twist. Roll wrapped breadstick in brown sugar mixture. Place on a sillpat or parchment lined baking sheet. Bake at temperature recommend on package until breadsticks are done and bacon is brown (about 20 minutes). Leave on baking sheet for about 10 minutes. Serve at room temperature.
NOTE: I cut my breadsticks in half and my bacon in thirds before wrapping and rolling!
Preheat oven to 400 degrees. Spray a 9 inch pie pan with non-stick cooking spray. Spread cream cheese on bottom of the pie pan. Pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. Sprinkle with pepperoni, onion and olives. Top with mozzarella cheese. Bake at 400 for 20 to 25 minutes.
Serve with corn chips.
BLUE CHEESE DIP WITH POTATO FINGERS
1 bottle real bacon bits
2 green onions
8 ounces cream cheese, softened
7 oz. plain Greek yogurt
1/2 c. crumbled blue cheese
1/4 t. Worchestershire sauce
Roughly chop the white and green parts of the green onion. Add all ingredients in a medium mixing bowl and mix until completely combined. Chill until ready to serve.
Note: I served these with roasted potatoes fingers sprinkled with salt and parsley. The dip would work equally well with celery and cherry tomatoes.
JALAPENO POPPER DIP
2 8 oz packages cream cheese, softened
1 cup mayonnaise
1/2 c. shredded Cheddar or Monterey Jack cheese
1/4 c. canned chopped chilies, drained
1/4 c. canned diced jalapeno peppers, drained
4 slices thick slice bacon, cooked and crumbled
In a large bowl, beat the first five ingredients until blended. Add the cooked and crumbled bacon. Spread into an uncreased 9 inch pie plate. Bake at 400 for 25 - 20 minutes or until light browned. Serve with corn chips or those little fresh sweet peppers in a bag.
LUMPY DIP
8 ounces cheddar, shredded
1 package of green onions, chopped (both white and green part)
small package of slivered almonds
4 slices of bacon, cooked and crumbled
Enough mayonnaise to moisten
Add cheese, onions, almonds and bacon. Mix well. Mix in enough mayonnaise to make it spreadable.
1 comment:
Wow - this is great - will post it on my face book page!!!
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