I can’t say I’m enthused for the upcoming Super Bowl game. In fact, it just occurred to me that it was likely taking place this coming weekend.
I am aware, however, of the competitors — Patriots vs. Seahawks, right? Not even sure how I do know that, except, of course, that I work for a news organization and do check out the sports pages periodically.
Hubby Bryan and I quit watching pro football 10 years ago. Before that, we were avid Vikings fans, but then some of the antics of the players at that time turned us off of the game. Now we brew beer on Sunday afternoons and pretty much ignore the TV channels where football is broadcast. It’s made for much calmer afternoons and evenings at our abode.
But even with our ambivalence toward the sport, we are usually enticed into partaking in some sort of football-focused gathering on Super Bowl Sunday. And that requires the preparation of at least one appetizer-type specialty, so I’ve been keeping an eye out for some new things to try.
Here are a couple recipes that have come across my desk that I’ve put on my possibilities list.
Bacon Cream Cheese Crescents
1 (8-ounce) package fat free cream cheese, softened
1 (12-ounce) jar bacon bits (or fry up and crumble your own)
1/8 teaspoon ground black pepper
¼ cup diced onion
2 (8-ounce) packages reduced fat refrigerated crescent roll dough
In a mixing bowl, combine the cream cheese, bacon bits, pepper and onion.
On a lightly floured surface, unroll the crescent rolls lengthwise and form into a long rectangle, pressing seams together. Thinly spread the cream cheese mixture on the dough. Starting with the long edge of the rectangle, roll the dough into a long, thin roll. Slice the roll into ¼-inch pieces. Place rolls on a lightly greased baking sheet.
Bake at 350 degrees for 15 minutes, or until brown.
Philly Cheesesteak Dip
3 tablespoons olive oil
1 large onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1½ pounds thinly sliced deli beef, cut into small pieces
1 tablespoon Worcestershire sauce
1 pound cream cheese, softened
1 (15-ounce) jar Cheez Whiz
1 pound Velveeta, cut into 1-inch cubes
Heat the oil in a skillet over medium-high heat. Add the onions and peppers and cook until tender.
Add the meat and Worcestershire sauce and cook, stirring occasionally, until the meat is heated through.
Add the cheeses and cook, stirring constantly, until cheese is melted and mixture is thoroughly combined.
Serve on baguette slices or with tortilla chips.
Buffalo Chicken Bread
2 boneless chicken breasts
1 teaspoon olive oil
1 loaf frozen bread dough, thawed, according to package directions
8 ounces shredded mozzarella cheese
3 ounces shredded cheddar cheese
½ cup bottled wing sauce (divided use)
1/3 cup ranch or blue cheese dressing
Cut chicken into cubes. Season with salt and pepper. Heat olive oil in skillet, add chicken and sauté until cooked through. Add ¼ cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.
On a well floured surface, roll out dough into a long rectangle shape.
Combine ranch or blue cheese dressing with remaining ¼ cup wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. (Add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.)
Starting at one end, roll the dough like a pinwheel, pinching the seam at the end and tucking in the ends so the ingredients don’t ooze out.
Spray a large baking sheet with non-stick cooking spray. Place bread on the pan, seam side down, and bake at 425 degrees for 20 to 25 minutes.
Let sit for five minutes before cutting into slices.