Tuesday, February 1, 2011

The Super Bowl.....

Unlike most people, I can't say as I'm a huge fan of American Football. However, I've been to many a' SuperBowl Party and for some reason I would always end up in the kitchen, chatting with the other ladies while munching on delicious party bites while the littles ran from room to room in the house playing. However, SuperBowl commercial time always warranted an amusing few minutes to leave the kitchen and have some laughs.

My brother-in-law would disown me if I weren't supporting these guys, since he is their #1 fan, no really I think he might just be their #1 fan!!!

Well, since I'm more into the food, I thought I'd share a few of my favorite SuperBowl party foods!!

Cheesy Potato Dippers

1 package (24 oz) frozen potato wedges with skins
1/2 lb lean (at least 80%) ground beef
1 small onion, chopped
8 oz Velveeta cheese, cut into chunks
1 can (8 oz) tomato sauce
1 can (4.5 oz) chopped green chiles, drained

Heat oven to 450°F. Bake potato wedges as directed on package.

Meanwhile, in large saucepan, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cheese, tomato sauce and chiles. Cook over low heat until cheese is melted and mixture is hot, stirring frequently.

Serve hot potato wedges with cheese dip.

Southwest Chicken Chile Crock Tacos

1 1/4 pounds boneless, skinless chicken breasts or thighs
Taco seasoning mix (either homemade or 1 package store-bought)
1 tablespoon packed brown sugar
1 can (4.5 oz) chopped green chiles
1 cup frozen corn (from 12 oz bag), thawed
1 can (10 oz) enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 package taco shells
Taco fixins (lettuce, tomato, cheese, sour cream)

Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.

Cover and cook on Low heat setting 6 to 7 hours.

Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.

Heat remaining enchilada sauce. Serve chicken mixture in taco shells with fixins and warm enchilada sauce.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scoop, but I like to hand roll them.)
Chill for several hours. Probably easiest in the freezer.

Melt chocolate in microwave per directions on package.
Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

*TIP: Only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Have fun at your SuperBowl Party!!!

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