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It’s Superbowl Sunday Recipe Time

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Here are just a couple ideas for something for Superbowl Sunday!  I have to go pick Bill up from the airport in a little bit but I wanted to “throw” a few your way….. 🙂

Creamy Buffalo Chicken Dip

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup Louisiana-style hot sauce
  • 1 cup ranch salad dressing
  • 3 cans (4-1/2 ounces each) chunk white chicken, drained and shredded
  • 1 cup (4 ounces) shredded cheddar cheese
  • Corn or tortilla chips
  • Thinly sliced green onions, optional

Directions

  • In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken.
  • Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips. Yield: 5 cups.

Crab Football Spread

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) provolone cheese, shredded
  • 1 cup crabmeat, drained, flaked and cartilage removed
  • 1 cup (8 ounces) 4% cottage cheese
  • 2 teaspoons seafood seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon prepared mustard
  • Pretzel sticks
  • Assorted crackers and/or fresh vegetables

Directions

  • In a large bowl, beat cream cheese until smooth. Add cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and mustard; mix well. Cover and refrigerate overnight.
  • Form mixture into a football shape. Arrange pretzel over top for laces. Serve with crackers and/or vegetables. Yield: 1 cheese ball.

Football Brownies

Ingredients

  • 1 package fudge brownie mix (13-in. x 9-in. pan size)
  • 6 tablespoons butter, softened
  • 2-3/4 cups confectioners’ sugar
  • 1/2 cup baking cocoa
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup vanilla or white chips

Directions

  • Prepare the brownie batter according to package directions. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 13-15 minutes or until a toothpick comes out clean. Cool on a wire rack.
  • In a large bowl, beat the butter, sugar, cocoa, milk and vanilla until smooth. Frost the cooled brownies. Loosely cover and chill for 1 hour or until frosting is set.
  • With a sharp knife, make lengthwise cuts 1-1/2-in. parallel cuts from a short side to a long side to form diamonds. In a microwave, melt chocolate chips at 50% power; stir until smooth. Place in a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe laces on brownies. Yield: about 3 dozen.

Have a great weekend!!!

God Bless,

Janet Scott

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Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017
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