We love the Super Bowl, well, we love food!!! And the Super Bowl is like a tailgate party without the balancing plates in the back of a car!!! Family and friends sitting around the TV, trying to remember to watch the commercials. '
Since it will be a quiet evening with just a few friends, and I am returning from Blissdom, Iwanted to share a menu for a party that doesn’t take long to put together.
Beef Bean and Cheese dip
- 1 lb of ground chuck
- 1 medium onion
- 2 8 oz. cream cheese
- 15 oz. can of black beans, drained and rinsed
- 4.5 oz. can of green chilies
- 1 c. sour cream
- 2 t. ground cumin
- 1 t. chili powder
- 1/4 t. salt
- 8 oz. pkg shredded Monterrey Jack with peppers
- 8 oz. pkg shredded Sharp Cheddar cheese
Preheat oven to 350 degrees. Grease 2 quart baking dish. In a large skillet, combine ground chuck and onion. Cook over medium heat until beef is browned and crumbles. Drain well.
Stir in cream cheese, beans and chilies. Cook over medium heat, stirring frequently until combined. Remove from heat.
Stir in sour cream, cumin and chili powder, salt, Monterrey Jack and 1/2 c. Cheddar cheese. Spoon into baking dish and sprinkle with remaining Cheddar Cheese. Bake 30 minutes. Serve with tortilla or corn chips.
Garlic Shrimp Crostini
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 5 cloves garlic, minced and divided
- 2 tablespoons minced green onion
- 1 tablespoon black pepper
- 2 tablespoons butter
- 3 tablespoons minced fresh parsley leaves
- 24 medium fresh shrimp, peeled and deveined
- 24 toasted French bread rounds
- Cherry tomatoes, halved, for garnish
- Fresh parsley leaves, for garnish
In a small bowl, mix together cream cheese, mayonnaise, 2 cloves garlic, green onion and pepper; set aside.
In a large skillet, melt butter over medium heat. Add remaining 3 cloves garlic and parsley. Add shrimp; cook for 3 to 4 minutes, or until pink and firm. Do not overcook.
Spread cream cheese mixture evenly over French bread rounds. Top each with 1 shrimp. Garnish with tomato halves and parsley leaves.
Baked Potato Skins
- 5 large baking potatoes, scrubbed
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- Peanut oil for frying
- 2 cups shredded Cheddar and Monterey Jack cheese with peppers
- Garnish: sour cream, chopped jalapeno peppers, chili powder
Preheat oven to 425°. On a rimmed baking sheet, brush potatoes with olive oil; sprinkle with kosher salt. Bake 1 hour, or until tender; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use. Cut each potato half into quarters. (I will have the potatoes already baked and scooped)
In a large skillet, pour peanut oil to a depth of 2 inches; heat to 360°. Fry potato quarters, in batches, 3 to 4 minutes, or until golden brown; drain.
Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty aluminum foil. Place potato skins on prepared baking sheet. Sprinkle each potato evenly with cheese; bake 5 minutes, or until cheese is melted. Garnish with sour cream, jalapenos, and chili powder, if desired.
(cucumbers, carrots, peppers, celery, broccoli, asparagus and cherry tomatoes) with a ranch dressing
I can have this party menu up and ready in 45 minutes. Start with the baking dip and finish cutting up veggies.
I am joining Jen's Tasty Tuesday, she has wonderful frugal recipes!!