Posted by Alyssa on January 15, 2010
RC Willey's Delicious Superbowl 2010 Appetizers
Stacy's Spicy Bean Dip
1 can refried beans
8 oz. cream cheese, softened
2 cups sour cream
cayenne pepper to taste
1/2 c. salsa
1 can black beans
3 cups shredded cheese
1 can green chilies
Mix together in a crock pot on low until cooked through. Serve with chips.
Kari's 5 Layer Mexican Dip
1 can refried beans
1 Tbsp. chili powder
3/4 tsp. ground cumin
1 cup sour cream
1 cup shredded cheddar cheese
3-4 green onions, sliced
1 small can black olives
1 large or 2 medium tomatoes, chopped
Mix beans with chili powder and cumin; spread onto serving dish (8 or 9-inch pie plate). Layer remaining ingredients. Chill in refrigerator. Serve with Tortilla chips
1 can garbanzo beans
1-2 cloves of garlic, minced
1 Tbsp. olive oil
2 Tbsp. lemon or lime juice
1/3 -1/2 tsp. cumin
salt and pepper to taste
Put all ingredients in a blender. Mix until pureed. Serve with pita chips.
Jennie's Spinach Dip
10 oz. frozen chopped spinach, thawed and drained well
1 cup mayo
1 cup sour cream
1 pkg. Knorr vegetable soup mix
1 can water chestnuts, chopped
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup chopped green onions
Mix all ingredients together and chill for at least 4 hours before serving. Serve in a hollowed out bread bowl or serving bowl. Serve with bread cubes, sliced baguettes or vegetables.
Nancy's Spinach-Feta Dip
3/4 cup sour cream
1/2 cup cottage cheese
1 pkg. frozen chopped spinach, thawed and squeezed dry
2 green onions, sliced
2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper
1/3 cup feta cheese
Place sour cream and cottage cheese in bowl of food processor. Process until smooth. Add spinach, green onions, lemon juice, salt and pepper, process. Add feta to combine. Transfer to a bowl and refrigerate 1 hour. Makes about 2 cups.
Terese's Spinach Dip
1 pkg. Knorr Vegetable recipe mix
1 10 oz. frozen chopped spinach, thawed and squeezed dry
1 16 oz. container sour cream
1 cup mayonnaise
1 8oz. can water chestnuts drained and chopped
3 green onions, chopped
Combine all ingredients and chill 2 hours.
Serve with your favorite dippers.
Raw Vegetable Dip
1 cup sour cream
1 cup Best Foods Mayo (I've tried different brands, Best Foods is my choice)
1 1/2 tsp. Bon Appetit
1 1/2 tsp. dill weed
1 1/2 tsp. chopped chives
Mix all together and refrigerate for a couple of hours so the spices will blend in.
Kristy's Spicy Pretzels
1 1/2 lb. mini pretzel twists
3/4 cup oil
1 pkg. ranch dressing
1/2 tsp. cayenne pepper
1/2 tsp lemon pepper
1/2 tsp. garlic powder
Combine all dressing ingredients well and pour over pretzels, stirring until coated. Bake at 250° for 30 minutes, stirring every ten minutes.
Gail's Mini Beef and Pepperoni Pizza Rolls
1 (15-ounce) package Tomato Herb Parmesan Sauce
1/2 pound ground beef, cooked and drained
1/4 cup diced pepperoni
1 cup shredded mozzarella cheese
2 (8-ounce) packages refrigerated crescent rolls
1. Preheat oven to 350° F. Lightly grease baking sheet.
2. Combine sauce, beef, pepperoni and cheese in medium bowl.
3. Separate dough into 12 rectangles and press seams together. Spoon about 2 Tablespoons filling onto dough along the long side of the rectangle. Roll the dough lengthwise, like a jelly roll. Cut each roll into 3 pieces. Place seam-side-down on prepared baking sheet.
4. Bake for 12-15 minutes, or until hot and golden brown.
Makes 36 Appetizer Servings
Preparation Time: 25 mins
Cooking Time: 15 mins
Lynda's Lit'l Beef Smokie Blankets
1 tube Crescent Rolls
1 1lb. pkg. Lit'l Beef Smokies
Assorted mustards and barbeque sauces for dipping
Open tube of biscuits and cut each rectangle into 4 smaller triangles. Wrap Lit'l Smokies in the triangles, starting at the large end. Bake as directed for Crescent Rolls. Arrange on a platter with assorted dipping condiments.
Ryan's Sweet little Smokey's
1 pkg. Little Smokeys
1 pkg. bacon (thin sliced)
brown sugar (to sprinkle on top)
Cut bacon slices in thirds. Wrap a slice of bacon around each little smokey and place on a jelly roll pan. Sprinkle each wrapped wiener with brown sugar (be generous!). Place a toothpick in each one and bake at 300° for 8-10 minutes.
Carrie's Stuffed Mushrooms
40 white button mushrooms
1 pkg. Jimmy Dean sausage (whichever flavor, spicy is good)
2 pkgs. cream cheese
First, heat oven to 300° F. Next, take the mushrooms and pop the stems out. You can do this with a spoon or push the stem gently to the side. It should break off pretty easy. Rinse the mushrooms and set on a cookie sheet or in a cake pan. Next, cook the sausage on the stove. Empty grease in separate container. Put the cooked sausage into a medium sized bowl. Mix the packages of cream cheese in with the sausage. If the sausage has a hard time mixing, put the mixture in the microwave for 30 seconds or so. When mixed well, use a spoon to scoop spoon fulls of the mixture into the mushrooms (where the stem was). Cook the mushrooms for 20-30 minutes or until the top of the mixture starts to brown. Be careful when you remove from the oven. They will be VERY hot. That's it! Hope you and your family/friends enjoy these as much as we do. Happy Superbowl!
Wendy's Potato Skins
Scrub several potatoes, and place in a baking dish. Bake at 450° for approximately an hour. Remove from oven and let cool for a few minutes. When you can handle the potatoes, slice them in half, lengthwise. Scoop out most of the potato, leaving you with a "shell" of skin. Make sure you leave enough potato flesh that the skin can support itself. Put all of the potato filling in a bowl, and add a bit of garlic powder and some ranch dressing. Mix up, and let people have a scoop of mashed potatoes.
Now, back to the skins. Sprinkle a bit of cheddar on each skin, and add a few crumbled bits of bacon, and some chopped green onion.
Put the skins back in the oven, and let back for about 8 minutes, or until the cheese is bubbly.
Arrange the potato skins on a large serving dish with a container of sour cream in the middle. Your guests will LOVE it.
Carolyn's Crab Pie
1 lb. flaked crabmeat
2 Tbsp. horseradish
2 Tbsp. capers
1 tsp. grated lemon rind
dash of tabasco
2 cups mayonnaise
1 cup grated sharp cheddar cheese
Mix together all ingredients. RESERVE 1/4 cup of the grated cheese. Spread in a 9" pyrex pie plate and sprinkle reserve cheese on top. Bake at 350° F 20-25 minutes. Serve with crackers.
5 lbs. Dungenous Crab (you may also use Snow Crab or King Crab. get the claws or the body.)
1 can real crab meat
2 cups gumbo file (this is a green powdered spice)
2 cups peeled shrimp
1/2 cup fish sauce (looks like a white wine bottle.. they sell it in the Asian food section of the grocery store. brings out the fish flavor, and makes it taste it taste more fishy!)
2 cans smoked oysters
a little Old Bay Seasoning
2 cloves garlic
1/2 cup Louisiana hot sauce
add 2 links sausage or chicken, or all the sea food that you want
you may also add canned corn or Ocra
Put all of the above ingredients in a crock pot for 3 hours, and add 2 cups of water. Delicious!
Doni's Superbowl Energy Peanut Butter Bars
1 1/2 cups butter
1 cup sugar
1 1/4 cup brown sugar
1 cup peanut butter
2/4 tsp. salt
1 1/2 tsp. baking soda
1 1/2 cups flour
1 tsp. vanilla
6 cups oatmeal (not quick oats)
1 additional cup of peanut butter
Heat oven to 350° F. Grease and flour 9x13 cookie or jelly roll pan. Cream butter and sugars together in a large bowl. Add eggs and peanut butter, mix well. Add salt, baking soda, and flour and mix well. Stir in vanilla and oatmeal. Spread dough in pan (you will probably need a metal spatula to spread in pan). Bake for 15 minutes (do not over bake). Remove from oven and let cool, then spread with 1 cup of peanut butter, let set for 30 minutes and frost with the following frosting recipe.
2 1/2 cups powdered sugar
3/4 cups cocoa powder
1/2 cup butter
1/2 cup evaporated milk
Sift together sugar and cocoa, add softened butter and milk, beat until smooth and spread on peanut butter bars.
Charmaine's Coconut-filled Chocolate Delights
3/4 cup roasted & salted almonds
1 1/2 cup coconut
1/2 cup sweetened condensed milk
1 pkg. (16 oz) ready to bake refrigerated sugar cookies (24 cookies)
1/3 cup baking cocoa
1/3 cup milk chocolate chips
Reserve 20 almonds. Chop remaining. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes. Then let stand at room temp for 8-10 minutes to soften just a little.
Heat oven to 350°F. In a large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap.
For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 Tablespoon coconut mixture in center and wrap dough around filling. Press edges to seal and shape into a ball. Place 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2 inch round. Press 1 whole almond on each cookie. Bake 9-12 minutes or until puffed and edges are set. Remove from cookie sheet immediately. Place on cooling rack and cool completely, about 30 min. In small microwave bowl, microwave chocolate chips uncovered on high 10-20 seconds, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag, cut small tip from corner of bag, and drizzle over cookies. Let chocolate set and store cookies in airtight container.
Joseph's Chocolate Chip Cheese Ball
1 pkg. 8oz. cream cheese
1/2 cup butter
1/4 tsp. vanilla
2 Tbs. brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans
chocolate graham crackers
Beat softened cream cheese, butter and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour. Roll ball in pecans. Serve with graham crackers.
Kay's Corn pops
1/2 lb. butter (2 cubes)
1 cup sugar
3 Tbsp. water
Boil 4-5 minutes (thickens). Remove from heat, add 1 tsp. vanilla
Pour over 2 packages (Country Crisp) Corn Pops (I like mine gooey so I only use one bag of Corn Pops)
Stir the mixture over the Corn Pops, covering evenly. Pour on a large cookie sheet. Bake at 225° F for 10 minutes. Then, enjoy!