Game Day Foods

Well, we actually made these for the Superbowl, but the thing I have (sadly) learned is that there is always some sort of playoff or championship game going on. So, these are good options to make for the men in your life as they are celebrating some game or another!

Southwestern Corn-Cheese Dip

Ingredients:

1 can (11oz) Green Giant Steam Crisp Southwestern Style Corn
8 oz. Mexican prepared cheese product with jalapeno peppers, cut into cubes
2 tablespoons chopped fresh cilantro or sliced green onions, if desired
Tortilla chips

Directions:

Drain liquid from corn into 2 quart saucepan. Add cheese; cook over medium low heat, stirring constantly until melted.

Stir in corn. Cook until thoroughly heated. Sprinkle with cilantro. Serve with tortilla chips.

8 servings.

Also can be served with fresh veggies (jicama, green beans, celery, and asparagus)

Source Betty Crocker. You can find it here.

Notes:  Come on just say it...It's Velveeta. Seriously took too long on the stove top. I pulled it out of the pan and nuked it in the microwave and added the corn in the final nuking.




Ultimate Hoagie Dip

Ingredients:

1/2 lb bologna, cut into pieces
1/2 lb ham, cut into pieces
1/4 lb Genoa salami, chopped
1/4 lb pepperoni, chopped
1/4 lb American cheese, cut into pieces
1/4 lb provolone cheese, cut into pieces
3/4 c. mayonnaise
1 teaspoon garlic powder
1 tablespoon dried oregano
1 kosher picked, chopped
1 c. shredded lettuce
1 tomato, chopped

Directions:

Combine the bologna, ham, salami, pepperoni, American cheese, and provolone cheese in a bowl. Stir in the mayonnaise, garlic powder, and oregano. Sprinkle the pickle lettuce and tomato on top.

Source Allrecipes.com, submitted by CC0202. You can find it here.

Notes: Really good. Skipped the bologna because it makes Sarah throw up to think about it. Do ahead tip: Mix the mayo and spices and keep separately. The chopped ingredients can be put in a separate bowl. Wait until serving to combine with mayo. I would not serve this in a bowl next time because with the lettuce and tomatoes on top, it looked too much like a salad. But this was yummy.

Frog Lemonade

"Named in honor of the New Orleans Times-Picaunes' 'Weather Prophet,' the Picayune frong, who ws pictured on the newspaper's daily weather report for 1894 to 1982.

Ingredients:

2 c. sugar
2 c. fresh lemon juice (approx 6-8 lemons)
1 1/2 c. pineapple juice
2 qts water
2 qts seltzer water
3 dozen strawberries, sliced
1 pineapple, thinly sliced
1 lemon, thinly sliced
Sugar to taste
1 large ice chunk
Crushed ice, for serving.

Directions:

Place sugar, lemon juice, pineapple juice, water and seltzer water in a large punchbowl and stir. Add strawberry, pineapple and lemon slices. Sweeten to taste and add ice chunk to bowl. When ready to serve, fill glasses 1/4 full with crushed ice and then fill with lemonade. Makes about 20 servings.

Source: The Costco Connection Magazine February 2013

Note: the general consensus was that the strawberries weren't incorporated enough. I had squeezed the lemon juice ahead and put it in the fridge until serving time. If I did this again, I would add that to the strawberries and leech out some of that flavor.

Loaded Baked Potato Chex Mix

Ingredients:

5 c Rice Chex cereal
3 c. Corn Chex cereal
4 c. shoestring potatoes (in package, similar to large Pringles container)
2 c. bite sized cheese crackers (Cheese Nips)
1/4 c. bacon flavor bits or chips
1/4 c. butter or margarine
1 pkg (1 oz) ranch dressing and seasoning mix
1/2 c. grated Parmesan cheese

Directions:

In large microwavable bowl, mix cereals, potatoes, cracker and bacon bits.

In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; sitr until evenly coated. Stir in dressing mix and cheese until evenly coated.

Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.

26 servings (1/2 c. each)

Source: I'll have to get the source from my Mom, but my guess is that it came from Chex. :)

Note: I think I did 5 Cups corn Chex and it was too much. Messed with the balance, but this was still good.

Sweet Pork Slow Cooker Chili

Ingredients:

2 pounds ground pork
2 vine-ripened tomatoes, diced small
1 yellow bell pepper, diced
1 (20 oz) can pineapple chunks, drained
1 (15.5 oz) can black beans, drained
1 (11 oz) whole kernel corn, drained
1 (12 oz)can tomato paste
4 cloves garlic, minced
2 tablespoons brown sugar
2 teaspoons salt
1 tablespoon Hungarian sweet paprika
1 teaspoon ground black pepper
1 tablespoon molasses
1/4 teaspoon ground ancho chile pepper
1/4 teaspoon dried sage
3/4 teaspoon curry powder
3/4 c. chopped green onions
1 c. chopped baby corn
1 1/4 c. hard apple cider
1 pinch ground cinnamon
1 1/2 teaspoons honey
1 tablespoon white vinegar

Directions:

Cook the ground pork in a skilled over medium heat until completely browned, drain.

Combine the cooked pork with remaining ingredients in a large slow cooker. Stir.

Set slow cooker to high. Cook at least 4 hours.

Source: This is an Allrecipes.com recipe submitted by Alex N. You can find it here.

Note: I didn't have fresh corn for the baby corn. I just used some frozen. This is just as it says. It is a sweet chili...not super spicy. I thought it was really good.




Layered Pizza Dip

Ingredients:
1 (8 oz.) container soft cream cheese with chives and onions
1/2 c. pizza sauce
1/2 c. chopped green bell pepper
1/3 c. finely chopped pepperoni
2 oz. (1/2 c.) shredded mozzarella cheese
2 oz. (1/2 c.) shredded cheddar cheese

Directions:

Heat over ton 350. In ungreased 9 in. pie pan or 1 to 1 1/2 qt. baking dish, layer all ingredients in order listed.

Bake at 350 for 10 to 15 minutes or until dip is hot and cheese is melted.

Serve warm with bagel crisps, bagel chips, or crackers.

Makes 2 cups.

Do-ahead: Layer the ingredients and store wrapped in the fridge up to 24 hours ahead. Let sit at room temp just a few minutes before baking.

Source: Betty Crocker. You can find it here.




Oreo Cupcakes

Ingredients:

24 Oreo Cookies
1 pgk. (2 layer size) chocolate cake mix (and ingredients listed on box to bake cake)
2 cups thawed frozen whipped topping

Directions:

Place 1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans 5 minutes; remove to wire racks. Cool completely.

Remove paper lines; cute cupcakes horizontally in half.

Fill with whipped topping. Serve cookie-sides up.

Source: Nabisco.com. You can find it here.

Note: I only did about six of them slicing them in half. I don't think it really gave the appearance I was going for. Also, I didn't want to just use whipped topping. I searched for a knock off Oreo cream filling. I used the one on topsecretrecipes.com I added some milk to the filling because I could not get it to the consistency I wanted. But it did end up tasting good. That recipes is as follows:

Oreo Cream Filling Frosting

Ingredients:

3 3/4 c. powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup vegetable shortening
2 Tablespoons hot water
2-4 Tablespoons milk, if necessary

Directions:

Combine ingredients, except milk, with an electric mixer. Add desired amount of milk to achieve desired frosting consistency.

Source: topsecretrecipes.com.