Super Bowl Snacks
Standard fare at most Super Bowl parties seems to be chili or soup, especially in areas where this time of year can be downright miserable. It is nice to be able to serve something hot, but most of us want to spend as much time as possible with our guests. Two of the following three recipes may be made ahead of time, and the one hot dish may be partially prepared before the party begins.
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The Corn Dip is a combination of corn, cheese and spices, and is hard to resist. Those who like things really hot might want to add an extra jalapeño. The dip requires at least four hours refrigeration to blend the flavors, so it may be made well ahead of a party. It will keep about a week in the refrigerator, although it seldom lasts that long. Corn Dip is best served with tortilla chips, and Fritos are also good. The consistency of the dip is too heavy to serve with potato chips.
Kentucky Bluegrass Fudge Pie is a cross between a brownie and a dense chocolate cake, and better than either. It's baked in a cake pan even though it's called a pie and has no crust. It's also easy to prepare, and the recipe can be doubled for a large crowd. Be sure and toast the pecans, as this will make a difference in the taste of the finished pie.
Dump the sausage back into the skillet. Add the olives, picante sauce and cilantro and stir well. Sprinkle the two cheeses over the top of the mixture. Bake uncovered 5 minutes. Place the tortillas in the oven. Bake the queso about 10 minutes more, until the cheese is bubbly.
To serve, spoon the queso onto warm tortillas and eat while hot.
Beat the butter, sugar, eggs and vanilla until light and fluffy. Stir in the flour mixture. Add the pecans, mixing well. Pour into the cake pan. Bake about 30 minutes, until a wooden pick inserted in the center comes out with a few moist crumbs attached. Do not over-bake. Cool in the pan on a wire rack. The pie may be dusted with powdered sugar or served with ice cream. Yields 8 servings.
Note: To toast the pecans, preheat the oven to 350F degrees. Spread pecan halves, or pieces, on a cookie sheet and place in the oven. Stir every 2 minutes to allow even toasting. Bake about 10 minutes for halves and about 6 minutes for pieces. The nuts will darken slightly - don't let them burn. Although they may not look very toasty, they will have a different taste from regular pecans. If halves are used, coarsely chop before adding to the recipe.
Sidney Carlisle lives on a ranch in Meridian, Texas.
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