SUPER BOWL RECIPES!

I’m not a football fan so until last night I didn’t realize THE GAME was THIS Sunday! Been saving up appetizer recipes for you – so here ya go!

============

Fudge Puddles
Small, filled cookie cups
(regular & quick version)

Crust:

1/2 C. butter, softened
1/2 C. creamy peanut butter
1/2 C. sugar
1/2 C. packed brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
=
Fudge Filling:
1 C. semi-sweet chocolate chips
1 C. butterscotch chips*
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla
(optional: chopped nuts or sprinkles)
=
Crust:
In large bowl combine butter, peanut
butter & both sugars; beat in egg &
vanilla.
In separate bowl mix flour, baking soda &
salt. Gradually add flour mixture to creamy
mixture. Chill at least 1 hour (or if you’re
really pressed for time – put in freezer 15
minutes.)
=
Preheat oven 325 degrees F.
Spray mini muffin pan cups with nonstick
baking spray.
Remove dough from fridge & form into
1″ balls (poster uses a small melon scoop).
Place 1 ball in each mini muffin cup & bake
15 minutes until very lightly browned. Remove
from oven & make a dent in each ball – let cool
in pan at least 5 minutes then move to a cooling
rack.
Fudge Filling:
In a microwaveable bowl (or saucepan) combine
all filling ingredients (except nuts/sprinkles).
Microwave 1 minute – stir well (if there are any
unmelted chips, microwave in 15-second incre-
ments until all smooth).  IMMEDIATELY start
filling ball ‘dents’ as filling will start to harden-
stir well & fill all dents then sprinkle with nuts/
sprinkles (if desired) Let balls set for 1 hour.
===============
(Quicker Version):
Poster used Betty Crocker Peanut Butter Cookie
mix
(1 pouch)instead of making dough. Follow
same idea: fill balls & bake. PREPARE FILLING &
follow same directions.

*If you don’t like butterscotch, use milk chocolate
chips

(recipe; mommyskitchen.net)
—————————————

Bite-sized Pepperoni Pizza Bites

2 pkgs. store-bought pizza dough,
prepared
1 jar pizza sauce
2 T. grated Parmesan cheese
1 t. olive oil (or) melted butter
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
Mozzarella cheese (or string
cheese) cut into pieces
pizza toppings of your choice:
pepperoni slices, cooked hamburger
or sausage, ham, veggies, pineapple,
sliced olives,etc.
=
marinara or pizza sauce, for dipping
=
Preheat oven to specific temp. on
pizza dough pkg (usually 400 degrees F.)
=
Lightly spray a pie pan or similar
sized dish with nonstick cooking spray.
=
Unroll dough onto a lightly floured
surface – pat or roll dough to about
12″ X 8″ – cut this into 24 squares.
Place cheese & your desired toppings
in center of each square, making
sure you have enough room to
enclose the toppings in the dough.
When all squares are topped, carefully
lift up each square & wrap dough around
toppings. Pinch to make sure each ball
is sealed shut then place on prepared
pan, seam sides down. Brush tops of
balls with olive oil (or melted butter)
then sprinkle tops with garlic powder
& Italian seasoning – top with Parmesan
cheese. Bake 15-20 minutes until
golden brown on top. Serve warm
with warmed marinara or pizza
sauce on the side for dipping.
Makes 24

(recipe: mommyskitchen.net)
———————————-

Wholly Guacamole!

6 avocados (soft, but not mushy)
2-4 cloves garlic, minced (depends
on how much you like garlic)
1 lime, cut in half
1 medium tomato, diced
1/2 medium onion, diced
salt
chopped cilantro (optional)
1 diced jalapeno pepper (optional)
(OR) 1 diced serrano pepper (optional)
=
crackers or chips, for dipping
=
Cut avocados in half, remove pit – spoon
avocado into a bowl. Add minced garlic &
squeeze juice from HALF lime into bowl –
mash ingredients together using back of
a large spoon or potato masher (NOTE:
some people like avocado chunky, some
smoother). Fold in diced tomato & onion;
add a few pinches salt & juice from
remaining lime half. Add cilantro &
peppers, if using. Cover bowl & refrigerate
30-45 minutes. Uncover & taste; add
salt, as needed. Serves 4-6

(recipe: geniuskitchen.com)
———————————-
Oven Potato-slice Nachos

2 large russet potatoes
seasoning salt/black pepper
2 (8 oz, ea) jars taco sauce
5 green onions, finely chopped
chopped green chili
2 C. shredded Mexican-blend
cheese (or Cheddar)
sliced black or green olives

Turn on oven broiler & place
oven rack 4 inches from broiler.
Slice potatoes into 1/4″ thick
slices; arrange in single layer on
large GREASED baking sheet(s).
Sprinkle both sides with salt/pepper.
Broil potatoes until golden brown;
turn over slices & broil other sides
until brown & fork-tender. Remove
from oven & top with taco sauce,
green onions, chilies, shredded
cheese & sliced olives. Place under
broiler until cheese melts.
Serves 2-4

(recipe: geniuskitchen.com)
———————————
Easy Cheesy Puff Balls

1 (8 oz) pkg. sliced pepperoni
1 (8 oz) pkg. cream cheese, softened
2 (10 1/8 oz) pkgs. Pillsbury
refrigerated crescent dinner rolls

Preheat oven 350 degrees F.
Remove rolls from packages &
separate into individual triangles.
Flatten each triangle & slice so that
it becomes 3 small triangles. Dice
or chop pepperoni into tiny, tiny
pieces. In a small bowl mix pepperoni
& cream cheese; mix very well so that
all of pepperoni pieces are mixed into
cream cheese. Using a small spoon,
place small spoonfuls of cream mixture
& place in centers of triangles. Pinch
up all sides of triangles around filling.
Repeat & place on cookie sheet. Bake
about 11 minutes – the amount of
time stated on crescent roll pkg.
Allow to cool a few minutes before
serving. Makes 48

(recipe: geniuskitchen.com)
———————————–
Antipasto Squares
(appetizers)

2 (8 oz, ea) tubes crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni, sliced
1/2 lb. sliced Provolone cheese
1/4 lb. sliced mozzarella cheese
1 C. (16 oz) jar sliced pepperonicini
2 T. olive oil
1/4 C. freshly grated Parmesan cheese
1 tsp. dried oregano
=
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. Unroll one tube of
dough onto cookie sheet & spread out;
pinch seams together. Layer ham,
pepperoni, both cheeses & pepperoncini
on top in even layer. Unroll remaining dough
& place on top – pinch seams to seal. Brush
oil all over top of dough then sprinkle with
Parmesan & oregano. Bake about 35 minutes
until dough is golden & cooked through. (IF
dough is browning too quickly, cover with foil.)
Let cool at least 15 minutes before slicing
into squares. Serves 6

(recipe: delish.com)
———————————-
French Dip Sliders

5 T. butter, divided
1 large onion, thinly sliced
2 sprigs plus 1/4 tsp. fresh thyme
kosher salt/black pepper
12 slider buns, halved
1 lb. thinly sliced deli roast beef
12 slices Provolone cheese
1/4 tsp. garlic powder
1 T. minced garlic
1 1/2 C. (low sodium) beef broth
1 T. Worcestershire sauce

Preheat oven 350 degrees F.
In large skillet over medium-high
heat melt 2 T. butter. Add onion &
thyme sprigs – season with salt/pepper.
Cook, stirring occasionally, until caramelized,
about 15 minutes. Discard thyme sprigs.
Place bottom halves of buns on a large
baking sheet & top with roast beef,
cheese, caramelized onions & bun tops.
Melt 2 T. butter & brush on top of buns.
Sprinkle tops with garlic powder, salt &
parsley – bake until cheese is melty
& sliders are warmed through, about
10-15 minutes.

Prepare Au Jus:

Add remaining 1 T. butter to same skillet
& melt over medium heat. Add garlic &
cook 1 minute then add beef broth,
Worc. sauce & thyme – season with
salt/pepper – simmer until slightly
reduced, about 10 minutes. Serve
sliders with Au Jus for dipping.
Makes 12

(recipe: delish.com)
—————————————-
Philly Cheesesteak Nachos

2 T. vegetable oil
1 large onion, thinly sliced
2 large bell peppers/seeded,
thinly sliced
kosher salt/black pepper
1 tsp. Italian seasoning
1 lb. sirloin steak, thinly sliced
2 C. shredded Provolone cheese
1 C. shredded mozzarella cheese
1 large bag tortilla chips

Preheat oven 375 degrees F.
Line a large baking sheet with foil. Heat
1 T. oil in large skillet over medium heat;
add onion & peppers – season with salt/
pepper. Cook, stirring often, until onions
& peppers are tender, about 5 minutes.
Push peppers & onions to side of pan &
add 1 T. oil to other side. Add steak in a
single layer & season with salt/pepper.
Cook until steak is seared on one side;
season with salt/pepper & Ital. seasoning
then mix steak together with onions &
peppers. On prepared baking sheet add
about half the chips in a layer. Top with
half of mozz & half Provolone cheeses,
half steak & peppers. Repeat to make
another layer with remaining
ingredients. Bake about 15 minutes
until cheese has melted. Serve
immediately.  Serves 6

(recipe: delish.com)
——————————–

Crockpot Buffalo Chicken Nachos

1 lb. boneless, skinless chicken breasts
garlic salt, to taste
salt/pepper, to taste
1 (12 oz) bottle Buffalo Wing sauce
1/2 C. ranch salad dressing
1/2 lb. Velveeta cheese, cubed
1 (10 oz) can diced tomatoes w/green
chilies
1 (12 oz) pkg. tortilla chips
=
Place chicken in crockpot; sprinkle top
with garlic salt, salt/pepper. Pour in
enough Buffalo Wing sauce to cover
chicken. Cover & cook on Low about
4 hours, until chicken is very tender.
Shred chicken using 2 forks & drain
off any excess liquid. Stir in Ranch
dressing.
In a saucepan, combine Velveeta
with tomatoes/green chilies – cook &
stir until cheese melts.
On a large serving plate layer tortilla
chips. Spoon cheese sauce over chips &
top with shredded chicken. Serves 6-8

(recipe: gooseberrypatch.com)
———————————–
Bacon Cheeseburger Dip

1 lb. lean ground beef; cooked &
drained – season well with salt/pepper
1 (8 oz) brick Velveeta cheese, cubed
2 T. ketchup
2 T. mustard
2 T. Worcestershire sauce
6 slices bacon, cooked/diced
2 C. shredded Cheddar cheese
shredded lettuce
pickle slices

Dippers:  tortilla or corn chips
=
In large skillet season beef well
with salt/pepper & cook – drain.
In medium saucepan melt Velveeta
over medium heat until melted.
Stir in cooked beef, ketchup, mustard,
Worc. sauce – mix until combined.
Pour mixture into a 9 X 13″ baking dish &
top with diced bacon, shredded cheese,
lettuce & pickle slices. Serve with dippers.
Serves 8

(recipe: familyfreshmeals.com)
————————————-

Ranch Sausage Cups

1 pkt. dry (Hidden Valley) Ranch dressing
mix (prepare accordg. to pkg. directions)
1 (10 oz) pkg. breakfast sausage, browned/
drained
1 (8 oz) pkg. Mexican 4-cheese blend cheese
1/2 C. green or red bell pepper, chopped
(optional)
1 (12 oz) pkg. won ton wrappers* cut into
fours
=
In a bowl mix prepared ranch dressing
to cooked sausage; mix in cheese (&
bell peppers, if using). Refrigerate
30 minutes.
=
Preheat oven 350 degrees F.
Lightly spray standard muffin tins with
nonstick cooking spray. Place one
wonton wrapper in each muffin tin &
bake 5-7 minutes until lightly golden
brown. (Watch them carefully so they
don’t get too brown!)
Remove from oven & let cool slightly.
Add 2 T. sausage mixture to each cup &
return to oven 5-7 minutes until cheese
melts & mixture is heated through.
Cool slightly before serving.
Makes approx. 48 cups

*these are usually found in the
refrigerated vegetable section in
grocery stores

(recipe: mommyskitchen.net)
——————————–

Thin Mint Poke Cake

1 (15.25 oz) box chocolate cake
mix, prepared accordg. to pkg.
directions for a 9 X 13″ baking
dish
1 (14 oz) can sweetened
condensed milk
1 (11.75 oz) jar hot fudge sauce

Frosting:

1/2 C. butter, softened
2 T. milk
2 C. powdered sugar
1 1/2 tsp. peppermint extract
green food coloring
1 pkg. Andes mints, coarsely chopped

Prepare cake accordg. to pkg. directions
for a 9 X 13″ baking dish – let cake cool
completely. Using a fork or spoon handle,
poke holes over top of entire cake. Pour
sweetened condensed milk over cake, letting
it soak into the holes. Heat up hot fudge
in microwave then drizzle & spread over top
of cake.

Frosting:

Beat all frosting ingredients together until
smooth then spread over cake. Sprinkle
top with chopped Andes mints & refrigerate
at least 1 hour before serving. Serves 12

(recipe: sixsistersstuff.com)

===================

Enjoy your day!

Hugs;

Pammie

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