Official Website of USA TODAY BESTSELLING AUTHOR JILLIAN DODD
All That Glitters: Super Bowl Food!
Hey everyone, it’s Kenzie here on All That Glitters. This week my post is on delicious food to sever for the Super Bowl!
Reuben Dip This dip is made in a crockpot, and also served with a sliced baguette. It is warm, gooey, easy to make, and can be served all day from the crock pot. It almost tastes like hot, crab artichoke dip, without the cost. A woman brought it to a neighbors party, and at least a handful of people were sitting around the kitchen writing down the recipe. It’s that good. you will need: 1 (16 ounce) jar sauerkraut, drained 1 (8 ounce) package cream cheese, softened 2 cups shredded Swiss cheese 2 cups shredded cooked corned beef 1/4 cup thousand island dressing In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you’re in a hurry, low for longer if you’re not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with crackers or sliced baguettes.
Mini Mac and Cheese Pies Servings: 8 Ingredients: 1 and 1/2 cups Ritz crackers, crushed**I used one whole sleeve and used my food processor to crush the crackers 2 cups white cheddar cheese, grated and divided 4 tablespoons unsalted butter, melted 4 and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked) One 5.2-ounce container of Boursin Garlic and Herb cheese 2 tablespoons unsalted butter, cold 2 large eggs 1/2 cup milk 1/4 cup sour cream 1/4 teaspoon salt Pinch red pepper flakes Parsley, for garnish, optional Instructions: 1. Preheat the oven to 350 degrees. 2. Generously spray 8 cups of your muffin pan with cooking spray. 3. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand. 4. Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup. 5. In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well. 6. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well. 7. Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth. 8. Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni-I did. Save this and bake it separately, if desired.) 9. Top each muffin cup with the remaining white cheddar. 10. Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes. 11. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.
Football Calzones To make these football pizza pockets, cut out football shapes from homemade or packaged pastry dough and fill with your favorite ingredients, like mozzarella, pepperoni and pizza sauce. Slice some “laces” into the top before baking and serve with a side of marinara for dipping.
Buffalo Chicken Dip 9 Servings Serving Size 1/3 Cup Ingredients: 4 oz reduced fat cream cheese, softened 1 cup fat free sour cream 1/2 cup Franks hot sauce (or whatever hot sauce you like) 1/2 cup crumbled blue cheese 1 tsp white wine vinegar 2 cups (14 oz raw) cooked shredded chicken Directions: Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm. To do this on the stove, simmer on low heat 30 minutes.
Pumpkin Whoopie Pies with Maple-Marshmallow Cream Filling Ingredients FILLING 1 cup powdered sugar, sifted 1 cup (2 sticks) unsalted butter, room temperature 1 7-ounce jar marshmallow creme 2 teaspoons maple extract CAKE 3 cups all purpose flour 2 teaspoons ground cinnamon 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cloves 6 tablespoons (3/4 stick) unsalted butter, room temperature 3/4 cup (packed) golden brown sugar 3/4 cup sugar 1/2 cup vegetable oil 3 large eggs 1 15-ounce can pure pumpkin 1/2 cup milk Nonstick vegetable oil spray Preparation FILLING Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. CAKE Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour. Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes. Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter. Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.
Chocolate-Stuffed Peanut Butter Brownies What you’ll need: 1 1/3 cups packed brown sugar ¼ cup butter or margarine, melted ½ cup creamy peanut butter 1 teaspoon vanilla 3 eggs 1 ½ cups Gold Medal® all-purpose flour ¾ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 36 miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag) ½ cup milk chocolate chips To prepare: Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F) Grease bottom and sides of 13×9-inch pan with shortening or spray with cooking spray In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed Stir in flour, baking powder, baking soda and salt Cut 12 of the candies into fourths (about 3/4 cup) Stir cut-up candies and chocolate chips into batter Spread in pan Bake 25 to 30 minutes or until golden brown Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each Cool completely, about 1 1/2 hours Cut and enjoy!