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Super Bowl Munchies

February 3, 2018

 

 

I didn't get a ton of Super Bowl recipes, but I did get enough to have a pretty awesome party. I won't be having a party though. I'll be watching the game and trying these yummy dishes with my family while wearing my PJs. :)

 

Note: I know that some computers are set up to not allow pop-ups, so these links might not work. If the links won't work, just scroll down to the bottom of this page. The recipes are detailed there.

 

 

Start the festivities with these amazing dips. They take chips & dip to a whole new level.

 

Buffalo Chicken Dip   (provided by Jan)

 

Hissy Fit Dip (provided by me)

 

 

What about meatballs? Here are a couple recipes to die for:

 

Sausage Cheese Balls (provided by Teresa)

 

Grape Jelly Meatballs (provided by Pat)

 

I know what you're thinking...meatballs with grape jelly? I've had these before. Trust me, they're easy to make and always the hit of the party.

 

 

 

 

 

 

 

If you still have some room for a main course after all of that, why not try a hearty Taco Soup (provided by Jeri)?

 

Do you even need dessert after all that? Whew! 

 

Have a great weekend!

 

Tamra

 

 

 

 

 

 

And here are the recipes!

 

Buffalo Chicken Dip  (Provided by Jan)

 

Ingredients: 

 2 Large cans Chicken (like large cans of Tuna)

 2  oz. pkgs Cream Cheese

1 cup Franks  Red Hot

 8oz pkg shredded cheese

Blue Cheese Dressing

 

In a sauce pan combine drained chicken, 1 pkg cream cheese and Red Hot. Cook and stir until cream cheese melted. Spread other pkg of cream cheese in bottom of a loaf or pie pan. Pour chicken mixture over cream cheese and drizzle with Blue Cheese dressing and top with shredded cheese. Bake in oven or microwave until cheese melted and bubbly. Serve with tortilla chips or celery. 

 

 

Hissy Fit Dip (provided by Tamra from Brown-Eyed Baker)

 

Ingredients:

  • 1 pound bulk pork sausage

  • 16 ounces sour cream

  • 8 ounces cream cheese, at room temperature

  • 8 ounces Velveeta, cut into small cubes

  • 4 ounces Muenster cheese, grated

  • 2 tablespoons minced fresh chives

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon onion powder

  • ½ teaspoon dried ground sage

 

Directions:

  1. Preheat oven to 350 degrees F. Coat a 9×9-inch baking dish with non-stick cooking spray.

  2. In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.

  3. Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.

  4. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle

 

Notes:

Note #1: This dip can be assembled in advance, up to 1 day, covered and refrigerated before baking. You may need to add 5 more minutes to the baking time – just keep an eye on it and bake until browned and bubbling.

Note #2: This can also be made in a slow cooker, although it will obviously not get browned. Place the cooked sausage along with all of the other ingredients in the slow cooker, stir and cook on high for 1 to 2 hours, until all of the cheeses are melted, stirring occasionally.

 

 

 

Sausage Cheese Balls (provided by Teresa)

 

Ingredients:

2 lbs Jimmy Dean Sausage (I use 1 mild and 1 spicy)

1 ½ cups baking/biscuit mix

16 oz Sharp Cheddar Cheese (4 cups shredded)

½ cup finely chopped onion

½ cup finely chopped celery

½ tsp garlic powder

 

Directions:

Preheat oven to 375  degrees.  Mix all ingredients.  Form into 1 inch balls.  Bake 15 minutes on ungreased cookie sheet until golden brown. 

 

Makes about 6 dozen. These can be frozen uncooked.

 

 

Grape Jelly Meatballs (provided by Pat)

 

Ingredients:

1-32 oz jar grape jelly

2-12 oz jars tomato-based chili sauce (such as Heinz)

3-5 pound bags frozen cocktail meatballs

pinch of cayenne pepper (optional)

 

Directions:

Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat. Heat for 5 to 10 minutes.

Place meatballs in crock pot and cover with jelly mixture.

Cook in crock pot for 3 to 4 hours.

 

 

Taco Soup Recipe (provided by Jeri)

Ingredients

  • 1 lb. Lean Ground Beef

  • 1 clove garlic crushed or ½ tsp garlic

  • 1 large onion chopped

  • 1 16 oz can diced tomatoes

  • 1 16 oz can tomato sauce

  • 1 4 oz can diced green chilies

  • 1 16 oz jar mild (or medium) thick and chunky salsa

  • 3 cans of beans (I use 2 cans pintos, 1 can kidney beans in Chile sauce)

  • 1 pkg taco seasoning mix

  • 3 cups water

Directions:

Brown beef with onion and garlic, when thoroughly browned into small pieces drain off excess liquid.  Add remaining ingredients and simmer.  Serve with grated cheddar cheese, taco flavored chips and sour cream if desired.

 

 

 

 

 

 

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