Thursday, January 31, 2008

Super Bowl Goodies

Sunday, February 3rd is Super Bowl XLII. In professional American football, the Super Bowl is the championship game of the National Football League (NFL). This year the New York Giants and New England Patriots square off in Super Bowl XLII.

Are you planning a party to cheer for your favorite team? Here are some munchies to make your day super!

Baked Potato Skins

8 large baking potatoes
1/2 cup melted butter
2 cups shredded cheddar cheese
Watkins Garlic Salt
Watkins Granulated Black Pepper
8 slices crisp cooked bacon, crumbled
Sliced green onions
Sour Cream

Scrub and bake potatoes. Bake at 350-400 degrees F until done, about an hour. Remove from oven. When just cool enough to handle, cut each in half, and with a spoon, scoop out the middle, leaving a 1/4 inch shell on all sides and the bottom. Cut each half in half. Melt butter, and brush both sides of potato shells with butter. Season with garlic salt and pepper. Place the potato shells on a baking sheet, scoop side up, and sprinkle with 2 cups shredded cheddar cheese, 8 slices of bacon, crisp cooked and crumbled. Bake at 350 for about 15 minutes until crispy.

Top with sliced green onions, and serve with sour cream while warm.

Salsa Tortilla Wraps

1 package (8 ounces) cream cheese
1/2 cup chunky salsa
4 sliced green onions
2 cups grated cheese, cheddar, jack, pepper jack
8 large flour tortillas
Sour cream

Soften 8 oz cream cheese. Beat in 1/2 cup chunky salsa. Stir in four sliced green onions and 2 cups grated cheese. Divide mixture evenly between 8 large flour tortillas. Spread to the edges in an even layer. Roll up, and chill, wrapped in plastic wrap. Before serving, slice across into 1" pieces, and arrange on serving tray. Serve with a bowl of salsa or sour cream.

Cracker Snack Mix

12 cups original flavor bugles
6 cups miniature pretzels
1 package (11 oz) mini butter-flavored crackers
1 package (10 oz) Wheat Thins
1 package (9 1/4 oz) Cheese Nips
1 package (7 1/2 oz) nacho cheese Bugles
1 package (6 oz) mini parmesan fish-shaped crackers
1 cup mixed nuts or peanuts
1 bottle (10 or 12 oz) butter flavored popcorn oil
2 envelopes ranch salad dressing mix

In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. Transfer to four ungreased 15 X 10 X 1-inch baking pans. Bake at 250 for
45 minutes, stirring every 15 minutes. Cool completely, stirring several times. Yield: about 8 quarts.

Spiced Nuts

2 (12-ounce) cans salted mixed nuts
2 tablespoons melted butter
1 tablespoon Watkins Chili Powder
1 tablespoon soy sauce
1/4 teaspoon Watkins Cayenne Pepper
  1. Preheat oven to 350 degrees. In large bowl combine all ingredients.
  2. Spread mixture in one layer on jellyroll pan or cookie sheet and bake for about 15 minutes, stirring occasionally. Makes 5 cups.

Make-ahead tip: Prepare several days ahead and store in airtight container

Spicy Southern Pecans

3 cups raw pecan halves
1 large egg white
1/2 cup Splenda
1 tablespoon Watkins Paprika
1 teaspoon Watkins Cayenne Pepper
1/2 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Nutmeg
2 teaspoons Worcestershire sauce

  1. Preheat oven to 250 degrees F.
  2. Whisk the egg white until frothy. Mix the spices with the Splenda in a small bowl and blend well. Add the Worcestershire sauce to the egg white, and then the spices, mixing until well blended.
  3. Add the nuts to the egg white mixture and mix well to coat. Spread nuts in a single layer on a baking sheet lined with parchment paper. Pour any remaining egg mixture over nuts.
  4. Bake for 1 to 1 1/4 hours until the nuts are completely dry. Stir the nuts every 20 minutes to bake evenly. Makes 24 servings of 2 tablespoons each.

Avocado Dip

1/2 cup sour cream
1/2 cup mayonnaise
1 ripe avocado
2 green onions, chopped
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon fresh chopped thyme or 1/4 teaspoon Watkins Thyme

  1. Peel avocado and remove the pit.
  2. Cut into small pieces. Put all ingredients into a blender or food processor and process until smooth.
  3. Place dip in a small bowl, cover with plastic wrap and refrigerate for 2 to 3 hours.
  4. Serve with vegetables or chips. Makes approximately 2 cups.


Let your guests serve themselves. Set up a taco bar with taco shells, meat, and toppings.
Warm corn and flour tortillas
Taco seasoned, cooked ground beef
Taco seasoned, cooked shredded chicken
Grated cheese
Chopped tomatoes
Chopped olives
Shredded lettuce
Diced avocado or guacamole
Taco sauce

Cinnamon Football Cookies

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon Watkins Vanilla Extract
1 1/2 cups all-purpose flour
1/2 teaspoon Watkins Ground Cinnamon
1/8 teaspoon salt
24 whole blanched almonds

Decorating Glaze
1/2 cup powdered sugar
1 1/2 to 3 teaspoons water

Heat oven to 350 degrees F. In large bowl, mix brown sugar, butter and vanilla until smooth. Stir in flour, cinnamon and salt until dough holds together.

Shape dough by scant tablespoonfuls around almonds to form football shapes. On ungreased cookie sheet, place shapes about 1 inch apart.

Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to cooling rack. Cool completely.

In small bowl, mix powdered sugar and just enough water to make mixture that can be piped from decorating bag. Place glaze in decorating bag fitted with number 3 writing tip. With tip, make football laces on cookies.

Touchdown Chocolate Fantasy Bars

1 (18.25 or 18.5-ounce) package chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped nuts
1 cup semi-sweet chocolate chips
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon Watkins Vanilla Extract
Dash salt
Purchased tube of decorating icing or homemade thick white icing

Preheat oven to 350 degrees F. Grease 13X9-inch baking pan. In large bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in nuts. Reserve 1 1/2 cup of crumb mixture. Firmly press remaining crumb mixture on bottom of prepared pan.

In small saucepan, over medium heat, combine remaining ingredients. Cook and stir until chips melt. Pour evenly over prepared crust.

Sprinkle reserved crumb mixture evenly over top. Bake 25 to 30 minutes or until edges are firm. Cool. Cut into bars. Drizzle with icing (optional). Store loosely covered at room temperature.

Go Giants! Go Patriots!

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