Here’s a bunch of great recipes I wanted to share, some of which I found around the web- perfect for you upcoming super bowl party. Hopefully, you will find everything you need right here on this blog!
Fresh Gaucamole Ingredients:
- 6-10 Ripe Avocados
- 1 Bunch of Fresh Cilantro finely chopped
- 2-3 Tomatoes finely chopped
- 1 Red Onion minced
- course sea salt
- 1 Lime
- 2 Cloves of garlic minced
- 1 1/2 Tablespoons Sour Cream
- Cut avocados in half. Scoop out avocado from the peel and place in a mixing bowl.
- Mash the avocado in the mixing bowl (leave at desired chunkiness). Add the chopped onion, minced garlic, cilantro, salt and pepper.
- Squeeze the juice from the lime into the bowl and blend.
- Add the tablespoon of sour cream and mix.
- Add the tomatoes and mix them in gently (If you mash them in too hard, the guacamole will become soupy).
- Garnish with cilantro and slices of lime.
- Serve with authentic tortilla chips. Refrigerate in air tight container if not ready to serve.
- 4 small tomatoes, sliced
- 2 roasted garlic cloves
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 16 ounces Philadelphia cream cheese, softened
- 8 ounces grated mozzarella and provalone cheese blend
- 8 ounces grated mozzarella and parmesan cheese blend
- ¼ cup freshly chopped basil leaves
- 2 tablespoons freshly chopped thyme leaves
- 1 tablespoon freshly chopped oregano leaves
- 1 tablespoon Italian seasoning
- 8-10 pepperonies, diced
- bread or crackers for serving
- Preheat oven to 425 degrees. Slice tomatoes and peel garlic cloves. Toss in olive oil and spread over a rimmed cookie sheet lined with foil. Roast in the oven for 20-25 minutes. Let cool.
- Reduce oven to 375 degrees.
- While veggies are cooling, in a large bowl mix together two cheese blends. Set a handful of cheese aside for topping. Add salt, pepper, spices, pepperonis, and cream cheese to the bowl and mix well.
- Once veggies and garlic are cool, dice up veggies and mince the roasted garlic. Add to the cheese mixture and stir in well.
- Place dip into a pie pan and spread evenly into the pan. Add the reserved cheese to the top of the dip and sprinkle with Italian seasoning.
- Bake dip in oven at 375 degrees for 30 minutes or until top is browned and bubbly.
- 3 medium ripe avocados
- 1 tomato chopped
- ½ onion finely chopped
- 1 mango ripe cubed
- ¼ cup fresh cilantro
- ½ tsp salt
- 3 tablespoons lime juice
In a large bowl, combine the first five ingredients; stir in lime juice and salt. Serve with vegetables and chips. Yield: 4 cups.
Buffalo Sauce Recipe
- 2 lbs ground chuck
- 1 medium size onion, finely chopped
- ½ cup water
- 1 garlic clove, minced
- 1 can pinto beans (drained)
- 1 can kidney beans (drained)
- 1 large can tomato sauce
- 1 small can diced tomatoes
- 1 small can tomato paste
- 1 cup chopped green onion
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground red pepper
- 1 teaspoon hot sauce
- ½ bottle of dark beer
The original recipe called for one can of green chili’s, but I replaced them with fresh green onion.
In a crock-pot or a 6-quart Dutch oven, cook ground beef, chopped onion, crushed garlic over medium heat or until meat is lightly browned, and onion is tender. Use a wooden spoon to break up the meat as it cooks. Drain off fat. Transfer meat into the slow cooker. Add, tomato sauce, tomato paste, crushed tomatoes, ½ cup water, crushed red pepper, and spices. Slow cook, covered on low heat setting for approximately 6 hours. Stir occasionally. Garnish with fresh herbs, grated cheddar cheese, and sour cream.
Fun Game Day Desserts:
Football Helmet Watermelon
- Using a large watermelon, slice off a piece approximately 4 inches down on the stem end (Set piece aside to use later for mouth guard).
- Make a curved cut from one side of the melon to the other to cut out the face portion of the helmet. Hollow out the entire melon.
- Take the piece that was set aside in step #1 and place cut side down. Place knife at the center of stem end and cut in half.
- Take one half of cut piece and draw mouth guard grid with a sharp pencil. Remove flesh and using a small knife, cut out grid design.
- To assemble, place mouth piece on a plate. Place the helmet piece on top, pushing the mouthpiece ends towards the inside of the helmet. You may need to carve a little out of the helmet ends to fit the mouth grid comfortably.
- Fill with small pieces of fruit – makes an adorable fruit salad.
- 2 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Assorted candies, sprinkles, or colored sugars, for decorating (optional)
- In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight)
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
- Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
Frost cookies with royal icing adding food coloring of desired choice. Click here for royal icing recipe