Friday, April 8, 2011

Superbowl Appetizers

**Obviously I wrote this post back in February but I had such a huge backlog of posts (especially Recipes) that this got pushed to the bottom - they are still good recipes though!

As I've mentioned in other posts - we love football in this house so, needless to say, Superbowl Sunday is a day to celebrate!  Here is our menu along with a few recipes that I used for our celebration!

Corn Dip
Wisconson Cheese and Crackers
Chips and Dip
Garlic Cheese Bread

Left over brats and KFC (we had planned something else but with all of the other food - we stuck to leftovers)
Cheese Dip
Leftovers from lunch (again, I had a couple of other things planned but after seeing what we had left, I decided leftovers was a better idea!)

Carrot Cake with Cream Cheese Frosting

Hot Corn Dip
(I found this recipe at Hanging with the Hewitts)

1 15 ounce can white corn, drained
1 15 ounce can yellow corn, drained
1 10 ounce can Ro-tel tomatoes
1 8 ounce package cream cheese, diced and softened
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
chopped fresh cilantro to taste

1.  Preheat oven to 350 degrees
2. In a medium baking dish, mix all ingredients together.
3. Bake for 30 minutes or until hot and bubbly.

Serve with tortilla chips

We liked this recipe because it was different but I wouldn't count it as an all time favorite.  Just note that it will taste like . .. corn. LOL  I made mine the day before so I cooked it "cold" and probably should have cooked it another 10 minutes and that might have helped it a little.  I would make it again to have for a party because it is so different from most dips.

Hot Chorizo and Cheese Dip
(I found this recipe at Mel's Kitchen Cafe)

1 tablespoon butter
1/2 cups minced yellow onion
8 ounces chorizo, casings removed and diced
2 tablespoons all-purpose flour
1 1/2 cups milk
8 Ounces Cream cheese, softened
1 1/2 cups (6 ounces) medium cheddar cheese, grated.
1 small can diced green chili's
1/2 teaspoon salt

In a medium saucepan, melt the butter over medium heat.  Add the onion and cook, stirring occasionally, until translucent, about 2-3 minutes.  Add the diced chorizo and cook, breaking up the chorizo into smaller pieces if you like, until it is cooked through, about 5 minutes.  Pour off all but one tablespoon of fat from the pan.  Add the flour and stirring constantly, cook for 1-2 minutes.  Gradually whisk in the milk and combine well.  Cook over medium heat until the sauce is thick, about 4 minutes.  Add the cream cheese to the pot in tablespoon-size pieces and stir to combine as the cream cheese melts.  Reduce the heat to low and add the cheese 1/4 cup at a time, stirring until each addition is melted before adding more.  Stir in the green chile's and the salt.

Serve warm in the bread bowl or with tortilla chips; you can also serve this with pretzel bites too!

This recipe has become one of our favorites. I did find Chorizo at my grocery store but they only had "fiery hot" and that is not us!  I substituted regular sausage instead and it tasted fine.  I might add a second can of chilies just to give it more flavor next time. 

Garlic Cheese Bread
(I found this on a blog, saved the recipe but did not write down which blog it came from - if I can figure that out, since it is one I follow, I'll link it up!)

2 1/2 - 3 cups flour
1 teaspoon salt
1 teaspoon sugar
3/4 Tablespoon yeast
1 cup warm water
1 Tablespoon cooking oil

1/3 cup Italian salad dressing
1/8 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme
A dash of pepper

1 1/4- 1 1/2 cups of cheese - any Italian combo is fine

Combine the warm water with the yeast and add oil.  In a mixing bowl, mix the remaining bread ingredients.  Add the liquids to the dry to form a soft dough.  (I used my dough mixer for 1-2 minutes or you can turn it out on a floured surface and knead for a couple of minutes until smooth).  Place in a greased bowl and allow it to set for about 20 minutes in a warm place.  Place the dough on a buttered 12' pizza pan and spread out to the sides.  Combine all of the topping ingredients, except the cheese.  Spread on top of the dough.  Sprinkle the cheese on top and bake at 450 degrees for approximately 12-15 minutes - or until a nice golden brown.  Serve warm alone or with a side of pizza sauce.

We LOVED this.  This would make a great side to go with pizza (and now you don't have to buy cheesy bread to go with it!) Plus it is a great snack too!  The flavor will be impacted by the type of dressing you use - I used a really strong one that we like on salads . . I think I would go for a more mild (cheap) Italian dressing next time but it was still fantastic.

Carrot Cake with Cream Cheese Frosting
(This is "my" recipe that I've had for years - it is Darryl's favorite cake hands down.)

1 ½ cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
½ teaspoon salt
3 cups shredded carrots
1 cup coarsely chopped nuts.
1 8-oz package cream cheese, softened
¼ cup butter or margarine, softened
2-3 tablespoons milk
1 teaspoon vanilla
4 cups powdered sugar

Heat oven to 350 degrees.  Grease bottom and sides of 13x9 inch pan with shortening or cooking spray; lightly flour.  In large bowl, beat sugar, oil and eggs with mixer on low speed about 30 seconds or until blended.  Add flour cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; beat on low speed 1 minute.  Stir in carrots and nuts; pour into pan.  Bake 40-46 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 1 hour.

In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla with mixer on low speed until smooth.  Gradually beat in powdered sugar, 1 cup at a time on low speed until smooth and spreadable.  Frost cake.  Store covered in refrigerator.