super bowl food

Super Bowl Fun

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Super Bowl Fun

Warm Savory Cheese Spread

Ingredients:

  • 2 cups mayonnaise
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 large onion, finely chopped
  • 8 bacon strips, cooked and crumbled
  • ½ cup finely chopped sweet red pepper
  • ½ cup finely chopped green pepper
  • 1 tsp. dried oregano
  • ½ tsp. garlic powder
  • 1 round loaf (1 lb.) sourdough bread
  • Assorted crackers

In a large bowl, combine the first eight ingredients. Cut the top off the loaf of bread; carefully hollow out bottom, leaving a 1 inch shell (save removed bread for another use). Spoon cheese mixture into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 18 in.). Bake in preheated oven 350 degrees F for 1 hour or until heated through. Serve with crackers. Yield: 4 cups.

Creamy Artichoke Dip

Ingredients:

  • 2 cans (14 oz. each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
  • 1 package (8 oz.) reduced-fat cream cheese, cubed
  • ¾ cup (6 oz.) plain yogurt
  • 1 cup (4 oz.) shredded part-skim mozzarella cheese
  • 1 cup reduced-fat ricotta cheese
  • ¾ cup shredded Parmesan cheese, divided
  • ½ cup shredded reduced-fat Swiss cheese
  • ¼ cup reduced-fat mayonnaise
  • 2 tbsp. lemon juice
  • 1 tbsp. chopped seeded jalapeno pepper
  • 1 tsp. garlic powder
  • 1 tsp. seasoned salt
  • Tortilla chips

In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, ½ cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through. Sprinkle with remaining Parmesan cheese. Serve with tortilla chips. Yield: 5 cups.

Pepperoni Pizza Casserole

Ingredients:

  • 1 package (16 oz.) egg noodles
  • 2 lbs. ground turkey
  • 1/3 cup chopped onion
  • 1 jar (24 oz.) meatless spaghetti sauce
  • 1 can (10 oz.) diced tomatoes and green chilies
  • 1 can (8 oz.) mushroom stems and pieces, drained
  • 2 cups (8oz.) shredded part-skim mozzarella cheese
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 cup (4 oz.) shredded Parmesan cheese
  • 3 oz. sliced turkey pepperoni

In a Dutch oven, cook noodles according to package directions; drain. Meanwhile, in a large skillet cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in noodles. Transfer to two greased 13 inch x 9 inch baking dishes. Sprinkle each with mushrooms, cheeses and pepperoni. Bake, uncovered, at 350 degrees F for 30-35 minutes or heated through and cheeses have melted. Let stand for 5 minutes before serving. Yield 2 casseroles (6 servings each).

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Super Bowl Fun

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The Governor Dip

The Governor Dip

 Ingredients:

  • 1 (8 oz.) container Sour Cream
  • Salt and pepper to taste
  • 1 (8 oz.) pkg. cream cheese, softened
  • Red pepper, to taste
  • Juice of 1 lemon
  • ½ cup chopped celery
  • 2 (4 oz.) cans shrimp
  • ½ cup chopped onion

 Blend sour cream and cream cheese until smooth. Fold in celery and onion. Add salt, pepper and lemon juice. Mash shrimp with a fork and add to mixture. Refrigerate several hours before serving. Add red pepper to taste. May be served with Fritos, Doritos or crackers. May be prepared 2 days in advance. Makes 1 quart.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Super Food for the Super Bowl

thasc11 Comment
italian-sub-wreath
A great treat to share for the big game.

 

Italian Sub Wreath

Ingredients:

  • 2 – 8 oz. tubes crescent roll dough, chilled
  • 4 oz. sliced mortadella, bologna or ham
  • 5 oz. sliced sharp provolone
  • 4 oz. sliced salami
  • ½ cup thinly sliced red onion
  • ½ cup sliced jarred roasted red pepper, blotted dry
  • ¼ cup chopped fresh basil
  • 1 large egg
  • 1 tsp. water

Method:

Preheat the oven to 375 degrees F. Unroll crescent dough. On a large greased pizza pan or rimless baking sheet, arrange crescent dough pieces in a circular pattern, with the pointed ends facing toward the outer edge of the pan and the wider ends overlapping each other by half.

Press edges of dough together to adhere. Working on the overlapping portions, layer mortadella, provolone and salami, folding slices in half to fit. Top evenly with onion, red pepper, and basil. Gently pull pointed end of dough toward the center of the circle, tucking them under the dough at the center to form a wreath shape.

Whisk egg with water and gently brush all over surface of dough. Transfer to oven and bake until dough is puffed and golden, about 20 minutes. Let cool before slicing and serve.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

http://www.thasc.com

Super Food for the Super Bowl

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marshmallow-crunch-bars

Marshmallow Crunch Bars

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla extract
  • Scant ½ cup chopped mixed nuts
  • 1/3 cup candied cherries, coarsely chopped
  • ½ cup mini marshmallows

Method:

Preheat the oven to 350 degrees F. Grease and line a 9 inch square cake pan.

Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until the mixture is smooth. Stir about two-thirds of the nuts and candied cherries into the mixture.

Spoon the mixture into the prepared pan and smooth level with a spatula. Sprinkle the remaining nuts and candied cherries and the marshmallows over the top, pressing down lightly.

Bake in the preheated oven for 40-50 minutes, or until risen and golden brown.

Let cool in the pan for about 20 minutes, until firm, then cut into bars and finish cooling on a wire rack.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Super Food for the Super Bowl

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cheesy-taco-dip
Great dip for entertaining those hungry football fans.

Cheesy Taco Dip

Ingredients:

  •  ¾ lb. ground beef
  • 1 tbsp. taco seasoning mix
  • 1 – 32 oz. package of cheese spread, cut into 1 inch pieces
  • 2 – 10 oz. cans of diced tomatoes with green chilies
  • 1 cup of fresh cilantro

Cook beef in a large skillet over high, breaking up with a spoon, until crumbled and no longer pink, about 5 minutes. Remove from heat and stir in taco seasoning.

Combine browned beef, cheese and tomatoes in a slow cooker. Cover and cook on low until cheese is completely melted, 1 to 2 hours, stirring half way through.

Stir in ¾ cup of cilantro. Sprinkle dip with remaining ¼ cup cilantro and serve warm with tortilla chips.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Super Food for the Super Bowl

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roasted-garlic-bean-dip
A great start to your Super Bowl festivities.

 

Roasted Garlic Bean Dip

Ingredients:

  • 1 head garlic
  • 2 ½ tablespoons extra virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 6 to 8 medium carrots, peeled and cut into sticks
  • 2 to 3 rutabagas, peeled and cut into sticks
  • 1 – 15 ounce can cannellini beans, drained and rinsed, liquid reserved
  • 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 teaspoon dried thyme
  • Pita chips, for serving

Method:

Preheat the oven to 400 degrees F.  Cut the top off of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic.

Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until veggies are tender, 15 to 20 minutes.

Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 ½ tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or low sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com