More to choose from!

Lots more SUPER BOWL foods for you!


(Quick disclaimer: I did NOT write or create any of these recipes-

the sites are listed below the recipes)


Cheesecake Brownies

1 (19-21 oz) box brownie mix (for
a 9 X 13″ pan)
1/2 C. applesauce
3 egg whites, divided
1/4 C. water
1 (8 oz) pkg. cream cheese, softened
1/2 C. sugar
1/4 C. flour

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl mix brownie mix, applesauce,
2 egg whites & water until blended – pour
into prepared pan. Bake 28-30 minutes until
a toothpick inserted in center comes out with
fudgy crumbles (do not overbake). Cool
completely then cut.

Note: for extra flavor: When preparing batter,
add 2 T. instant coffee with the water before


Extra-Crunchy Sheet Pan Mac & Cheese

1 lb. elbow macaroni
2 C. Half & Half cream
8 oz. cream cheese, room temp.
2 C. shredded sharp Cheddar cheese
2 C. shredded Monterey Jack cheese
1 T. Dijon mustard
1 tsp. hot sauce (or more, to taste)
2 C. panko bread crumbs
6 T. unsalted butter, melted

NEEDED: 18″ X 13″ sheet pan

Place oven rack in upper third of oven

Preheat oven 450 degrees F.

Bring a large pot of salted water to a boil;
add macaroni & cook accordg. to pkg.
directions to al dente. Drain, reserving
1 1/2 C. of pasta water.
In another large pot heat Half & Half,
cream cheese & reserved pasta water
over medium heat, stirring until cream
cheese is completely melted & mixture
just comes to a simmer. Remove from
heat & add cheeses, mustard & hot
sauce, whisking until cheeses are
melted & sauce is smooth. Add cooked
macaroni to pot & stir to combine (It
will look very loose but pasta will
absorb some of sauce as it bakes).
Season to taste with salt, if desired.
Spread mixture onto sheet pan.
In a medium bowl toss panko crumbs,
butter & 1/2 tsp. salt – sprinkle evenly
over pasta. Bake 20-25 minutes until
cheese is bubbly & crumbs are brown &
crisp, rotating pan halfway through cooking
time. Serves 8-10

Baked Bean Casserole for a Crowd

1 1/2 lb. lean ground beef
1 small onion, finely chopped
1 bell pepper, cored/seeded/finely chopped
2 (16 oz, ea) cans pork & beans
1/2 C. BBQ sauce
1/2 C. ketchup
2 T. spicy brown mustard
2 T. Worcestershire sauce
1 T. soy sauce
4 T. brown sugar
6-8 slices bacon, cut into pieces &

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.

In large saucepan brown ground beef,
onions & bell peppers. Add pork & beans,
BBQ sauce, ketchup, mustard, Worc. sauce,
soy sauce & brown sugar. Simmer 5 minutes.
Transfer to prepared dish. Sprinkle cooked
bacon on top. Cover with foil & bake 45
minutes. Remove foil & bake an additional
10 minutes. Let casserole stand for 10
minutes before serving. Serves 12

Easy Jalapeno Popper “Bites”

8 oz. cream cheese, room temp
3-4 green onions, thinly sliced
2 jalapeno peppers, seeded/diced
(use more or less – your choice)
8 slices bacon, cooked/crumbled
8 oz. Pepper Jack cheese, shredded
4 oz. sharp Cheddar cheese, shredded

48 tortilla “Scoops” chips
Preheat oven 350 degrees F.
Line 2 large baking sheets with parchment
paper. In medium bowl mix cream cheese,
green onions, jalapenos, bacon & both
cheeses. Spoon a rounded teaspoon of
filling into each ‘scoop’ – place on baking
sheet. Top ‘scoops’ with additional bacon
& cheese (if desired). Bake 8-10 minutes
until filling is bubbly & cheese is melted.
Serve immediately.
Makes 48


Pepperoni Pizza “Football” Cheese Ball

16 oz. cream cheese, softened
1 tsp. Italian seasoning
8 oz. finely shredded Mozzarella cheese
1/2 C. shredded Parmesan cheese
5 oz. mini pepperoni slices (2 bags),
3 green onions, thinly sliced
1/2 C. chopped, cooked bacon
1 (4 oz) jar diced pimientos, drained/
patted dry
bread sticks
In large bowl using elec. mixer, beat
cream cheese until light & fluffy – beat
in Ital. seasoning, Mozz. & Parm. cheeses.
Mix in half of pepperoni slices, green
onions, bacon & pimientos. Line a
small bowl with plastic wrap. Spoon
cheese mixture into bowl so that it
takes on the shape of the bowl. Use
the ends of the plastic wrap to wrap
up cheeseball firmly. Transfer to a
cutting board & use your hands to
shape it into a football shape. Refrigerate
at least 2 hours (& up to 48 hours).
Remove from fridge & cover with
remaining pepperoni, pressing gently
to adhere. Serves 16
Serve with suggested dippers


Ham & Bean Soup

1 ham bone with about 2 C. ham still
on it
4 C. dried white beans (Great Northern)
1 onion, chopped
1 C. carrots, chopped
1/2 C. celery, chopped
1 tsp. garlic, minced
4 C. water
9 beef bullion cubes
1 T. sugar
1/2 tsp. dried rosemary
2 T. butter
salt/pepper, to taste

Place ham bone with meat in large pot;
add dried beans & fill pot with water. Bring
to boil, reduce heat & simmer about 3 hours
until beans are tender. NOTE: Leave pot lid
a little ajar to let steam escape. Once beans
are cooked through, remove ham & bone
from pot & place on a plate – pull meat from
bone & shred using 2 forks – add meat back
to pot (throw away any fat & bone). Add
chopped veggies, water & seasonings to pot
along with sugar & butter – bring to a boil.
Cook until veggies are tender – about 10
minutes. Taste & adjust seasoning. If soup
is too thick, add a little more water.
Serves 20


Easy Indoor Skillet S’mores

3 T. unsalted butter
1 C. walnuts, roughly chopped
1 (12 oz) bag mini chocolate chips
3 C. mini marshmallows

Graham crackers, broken into
Preheat broiler on High
Heat a cast-iron skillet over medium
heat. Melt butter in skillet; add nuts &
toast until fragrant. Remove skillet
from heat & sprinkle choc. chips evenly
over nuts. Spread marshmallows over
choc. chips & place skillet under broiler
until browned on top. Serve in the skillet;
use graham cracker squares for dipping.
Serves 6-8


Chicken Enchilada Dip

2 T. vegetable oil
4 cloves garlic, minced
1/4 C. water
1 (8 oz) can (Red Gold) tomato sauce
2 T. chili powder
1 1/2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. sugar (optional)
1/4 tsp. ground black pepper
2 C. cooked, shredded chicken breast
(can use rotisserie chicken)
8 oz. cream cheese
8 oz. shredded Monterey Jack cheese,
sturdy corn chips
fresh cut veggies
Preheat oven 400 degrees F.
In small saucepan heat oil over medium
heat. Add garlic – saute about 30 seconds-
1 minute until fragrant. Add water, tomato
sauce, chili powder, dried oregano,cumin,
onion powder, salt, (sugar), pepper – stir
to combine. Cover/reduce heat & simmer
10 minutes. Taste for seasoning & adjust
as needed.
Reserve 1/2 C. sauce

In mixing bowl combine remaining sauce,
shredded chicken, cream cheese & half
Mont. Jack cheese -stir thoroughly to combine.
Spread mixture evenly on bottom of 9″ pie
plate or 8″ square baking dish. Spread
reserved sauce over mixture then sprinkle
remaining cheese on top. Bake 20-30
minutes until hot & bubbly. Serves 8-10


Lemon Pudding Dessert

1 C. cold butter, cubed
2 C. flour
1 (8 oz) pkg. cream cheese, softened
1 C. powdered sugar
1 (8 oz) tub Cool Whip, thawed/
3 C. cold whole milk
2 (3.4 oz, ea) pkgs. instant lemon
pudding mix

Preheat oven 350 degrees F.
In a bowl cut butter into flour until
crumbly & press into an ungreased
9 X 13″ baking dish. Bake 18-22 minutes
until lightly brown. Cool on a wire rack.
In a large bowl beat cream cheese & sugar
until smooth. Fold in 1 C. Cool Whip & spread
over cooled crust. In another large bowl
beat milk & pudding mix on Low speed
using an elec. mixer 2 minutes. Carefully
spread over cream cheese layer. Top with
remaining Cool Whip & refrigerate at least
1 hour. Serves 16





The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: