More Super Bowl Food!

Tomorrow's the big game, and whether you're going to a Super Bowl party where you're asked to bring food, having the party (even more food to make!), or simply watching it with a couple of other people, you'll want something yummy to eat. Here are a few things to put together for game-watching. Some of this comes from other sources, and are so noted.

Enjoy!

LAYERED PIZZA DIP

According to Family Time, "Here's a crowd pleasing dip to serve at your next party...it has all the great flavors of pizza easily made into a hot and cheesy dip. What could be better?"

Prep. time: 10 minute; Cooking time: 15 minutes

Serves: 24 servings (2 tablespoons each)

Source: Campbell's Recipes

Ingredients

1 cup part-skim ricotta cheese

1/2 cup chopped pepperoni

4 ounces shredded mozzarella cheese, (about 1 cup)

1 cup Prego® Traditional Italian Sauce, any variety

Pepperidge Farm® Garlic Bread, any variety, heated according to package directions or Pepperidge Farm® Crackers, any variety

Directions

Heat the oven to 375°F.

Spread the ricotta cheese in an even layer in a 9-inch pie plate. Top with 1/4 cup of the pepperoni and 1/2 cup mozzarella cheese. Carefully spread the sauce over the cheese. Sprinkle with the remaining pepperoni and mozzarella cheese.Bake for 15 minutes or until it's hot. Let stand for 5 minutes.Serve with the garlic bread or crackers for dipping.

Tip: Easy Substitution Tip: Substitute or add any of the following toppings for the pepperoni: Sliced pitted ripe olives, sliced mushrooms, chopped sweet peppers or chopped onions.

From Campbell's Kitchen, at Family Time. Recipe found here.

BISTRO ONION BURGERS

According to the Family Time site, "Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch."

Prep. time: 5 minutes Cooking time: 10

Serves: 6

Source: Campbell's® Quick and Easy Cookbook

Ingredients

1 1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls, with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

Author: Campbell's Kitchen Found here.

BUFFALO CHICKEN DIP

© 2009 Frank's® RedHot Sauce®, licensed to About.com, Inc., found at About.com's Home Cooking section. This recipe can be found here.

Peggy Trowbridge Filippone of Home Cooking at About.com writes, "If you love Buffalo wings, you will love this dip. All the flavors from one of America's favorite appetizers come together in a no-muss hot dip. Use canned chicken, rotisserie chicken from the deli, or your own leftover cooked chicken. Serve hot with celery sticks, crackers, veggies or all three. This could not be easier to throw together and tips are included for microwave, slow cooker, and tailgating."

Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes

Ingredients:

8 ounces cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup any flavor Frank's® RedHot® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (9.75 oz. each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR 2 cups shredded cooked chicken

Preparation:

Heat oven to 350 F. Place cream cheese into deep baking dish. Stir until smooth.

Mix in salad dressing, Frank's® RedHot Sauce® and cheese. Stir in chicken.

Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Yield: 3-1/2 cups dip

Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through cooking.

Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1-1/2 hours until hot and bubbly or on LOW setting for 2-1/2 to 3 hours. Stir.

Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Recipe Source: Frank's® RedHot Sauce®, reprinted with permission

Buffalo Chicken Dip Recipe Photo © 2009 Frank's® RedHot Sauce®, licensed to About.com, Inc.

And finally, a repeat of my chili recipes.

TEXAS CHILI

One of my dad’s recipes.

Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.

A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.

One evening, Larry and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!

3 balls ground beef suet

4 slices bacon, cut up

2 lbs. stew beef, cut small

2 lbs. chopped chuck

3 cloves garlic, minced

2 Bernudea onions, chopped

1 T paprika

3/4 tsp. black pepper

1/4 tsp. cayenne

6-9 T chili powder

2-4 walnut-size pieces suet

1 can beef broth

1 tsp. oregano

3 cans measured water

3/4 tsp. cumin

6 C tomatoes & juice

1 2/3 T salt

1 1/2 lbs. drained kidney beans

In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.

SUPER CHILI

One of my inventions.

2 C pinto beans

4 C water

4-8 cloves garlic, minced

2-4 onions, chopped

2 T chili powder

6 oz. can tomato paste

2 T oil or butter

1 lb. ground beef

1/4 lb. bacon, chopped

28 oz. can tomatoes (undrained)

1 tsp. oregano

1 T chili powder

Soak beans in water for several hours. Drain & place in 4 C water. Add 2-4 cloves garlic, 1 onion & 1 T chili powder. Bring to boil, stir, reduce heat, cover & simmer several hours, or until soft & creamy. Add tomato paste & 1 T chili powder & water as needed. Stir, cover & let simmer 30 more minutes. While beans are simmering, brown 1-3 onions, 2-4 cloves garlic & ground beef in butter. Add to beans. Cook bacon & add to beans. Add tomatoes, oregano & 1 T chili powder. Cook for 1-1 1/2 hours. Great for anyone who likes good, hot chili. Better the next day.

VEGETARIAN CHILI

This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!

1 onion, chopped

1 sweet green pepper, chopped

2 cloves garlic, minced

1 teaspoon soybean or olive oil

1 16-ounce package extra-firm tofu, drained and crumbled

1 or 2 19-once cans of beans (kidney, pinto, or white)

1 28-ounce can stewed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

1 teaspoon hot sauce

Salt & Pepper to taste

Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.

From Runner’s World, December, 1999/letters Feb. 2000

REWORKED VEGETARIAN CHILI

I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.

Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.

Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.

2 T olive oil

2 onions, chopped

4-6 cloves garlic, minced

1-2 peppers, chopped

16-ounce package extra-firm tofu, drained and crumbled

2 19-once cans of beans, drained

1 28-ounce can crushed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

Salt & Pepper to taste

Sauté the onion, pepper & garlic in oil over medium heat. Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.

QUICK AND EASY CHILI

I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.

Note: The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.

2 T olive oil

1 pound ground beef

4 cans Ranch Style beans

1 can tomato soup

Chili powder, to taste

Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.

Super Bowl Food

If you're like most Americans, you'll be glued to the TV Sunday evening to watch the Super Bowl. Whether you're planning to watch for the game itself or for the crazy, glitchy, expensive commercials, you'll probably need/want lots of munchies during the game.

What to fix or grab from the grocery shelves? Sure, you could go for chips and dip, beer or soda, pizza (pepperoni or loaded up with veggies). But wouldn't it be nice to have a few other things to eat during the game? Here are some yummy things to fix for your Super Bowl Party.

CHERRY SHEET CAKE

This one is by Carroll Pellegrinelli from the desserts and baking section of about.com. Carroll also have loads of Super Bowl recipes! For this recipe, she writes, "Looking for a simple cake to serve for dessert or an afternoon coffee. It's up to you, which method plan to use to make this Cherry Sheet Cake, from-scratch or with a cake mix." I personally plan to bake this up for Super Bowl Sunday!

Prep Time: 25 minutes; Cook Time: 45 minutes; Total Time: 1 hour, 10 minutes; Yield: 24 servings

Ingredients:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter, room temperature

1-1/2 cups sugar

4 eggs

1 teaspoon almond extract

1 cake mix

One 4-servings box vanilla pudding mix

4 eggs

1/2 cup oil

1 cup cold water

21 ounce can cherry pie filling

Powdered sugar

Preparation:

From scratch cake:

In a large bowl with a wire whisk, mix flour, baking powder and salt. Set aside. Cream butter and sugar. Add one egg at a time. Add almond extract. Mix thoroughly. Gradually, add the butter mixture until well combined.

From cake mix:

Combine cake mix ingredients. Mix on medium until slightly combined. Mix for 2 more minutes.

Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Pour batter into pan. With a spoon dollop cherry pie filling in an even pattern on top of cake batter.

Bake for 45- 50 minutes or until corners are lightly brown. Allow to cool slightly on wire rack before sprinkling with powdered sugar. Cool completely before serving.

Another about.com section/channel is the Low Fat Cooking section. Fiona Haynes, who writes low fat recipes, posted a recipe for low fat sloppy joes. Yum!

LOW FAT SLOPPY JOES

Fiona Haynes writes, "Turkey sloppy Joes make a great weeknight meal or a great game-day treat. For an extra nutritional punch, serve with whole-grain rolls instead of regular rolls, and offer baby carrots and grapes on the side."

Cook Time: 25 minutes; Total Time: 25 minutes

Ingredients:

2 tsp canola oil

1 cup finely chopped onion

1/2 green bell pepper, chopped

1/2 small yellow bell pepper, chopped

3/4 pound lean ground turkey

1 tbsp chili powder

1 tsp oregano

1 14.5 ounce can no-salt-added tomato sauce

1/4 cup ketchup

2 tbsp tomato paste

1 tbsp Worcestershire sauce

12 small Kaiser rolls

Preparation:

Heat oil in a large nonstick skillet over medium heat. Sauté onions and peppers until softened. Add ground turkey and cook until no longer pink. Stir in chili powder and oregano and cook for 1 minute. Add tomato sauce, ketchup, tomato paste and Worcestershire sauce. Cook for 15-20 minutes.

Spoon about 1/3 cup of the turkey mixture into the bottom half of a small roll. Add top of roll, then serve.

Makes 12 servings

Per Serving: Calories 167, Calories from Fat 41, total Fat 4.5g (sat 0.9g), Cholesterol 22mg, Sodium 438mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 8.9g

Per Serving using extra-lean ground turkey: Calories 158, Calories from Fat 24, Total Fat 2.6g (sat 0.3g), Cholesterol 11mg, Sodium 427mg, Carbohydrate 22.5g, Fiber 2.1g, Protein 11g

Stay tuned...more tomorrow!