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Saturday, February 5, 2011

Super Bowl Party Food

Are you gearing up for tomorrow's Super Bowl? Since my beloved Bears are not playing, I am crafting instead of watching the game. Irregardless, I thought I would share a few recipes for tomorrow's game or to save for another get together.

Buffalo Chicken Dip

  • 8 ounces cream cheese, softened 
  • 1/2 cup ranch salad dressing
  • 1/2 cup any flavor Frank's® RedHot® Sauce
  • 1/2 cup crumbled blue cheese or shredded cheddar cheese
  • 2 cans (9.75 oz. each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR 2 cups shredded cooked chicken
  • Heat oven to 350 F. Place cream cheese into deep baking dish. Stir until smooth.
  • Mix in salad dressing, Frank's® RedHot Sauce® and cheese. Stir in chicken.
  • Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Bacon Cheeseburger Puff Rolls
  • 1 pound ground beef (ground chuck recommended)
  • 6 slices bacon, chopped
  • 1 cup diced sweet onion (about 1 medium onion)
  • 1/2 cup diced sweet red bell pepper
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano, crushed between palms
  • 1/2 teaspoon dried basil
  • 2 green onions (scallions), thin-sliced with green tops included
  • 1/2 cup ketchup
  • Kosher salt and freshly ground black pepper to taste
  • 2 sheets (17.3-ounce box) puff pastry, thawed
  • 2 cups shredded Cheddar cheese (or your favorite)
  • 1 egg white, lightly beaten with a fork
  • Preheat oven to 400 F. Line a jellyroll pan with a Silpat baking liner or parchment paper.
  • Place ground beef, bacon, and sweet onion in a large, deep skillet and saute until bacon has rendered its fat and onions are translucent. Break up the ground beef as you saute. Drain well. 
  • Add red bell pepper and garlic to the ground beef. Saute an additional 2 minutes. Remove from heat and stir in oregano, basil, green onions, and ketchup. Add salt and pepper to taste. Let cool to room temperature. 
  • Place one sheet of puff pastry between two sheets of plastic wrap and gently roll out to a rectangle about 12 inches by 10 inches. Remove the top piece of plastic wrap. Spread half of the ground beef mixture on puff pastry, leaving 1 inch clear on each of the four sides. Sprinkle with half of the Cheddar cheese. 
  • Use the bottom piece of the plastic wrap to help you roll the puff pastry and filling lengthwise into a log. Use the egg white as glue to seal the roll. Gently press both ends closed. Using the plastic wrap, lift the roll onto the prepared jellyroll pan and place seam-side down. Repeat process with the remaining sheet of puff pastry. 
  • Brush the tops of the bacon cheeseburger puff rolls with egg white and bake for 20 to 25 minutes until golden brown. Let rest for 10 minutes, then slice each roll on the diagonal into 4 pieces to serve.

No-Bake Chocolate Peanut Butter Bars
  • 2 cups peanut butter - divided use  
  • 3/4 cup butter or margarine 
  • 2 cups powdered sugar 
  • 3 cups graham cracker crumbs  
  • 2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels - divided use
  • Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup chocolate chips.
  • Press evenly into greased 13 x 9-inch baking pan. Smooth top with spatula.
  • Melt remaining peanut butter and remaining chocolate chips in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth.
  • Spread over graham cracker crust in pan.
  • Chill for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.
Creativity Bug ~ Sue