ohhhh this is some of the ideas that I use.... we love game day!!!
Touchdown Taco Dip Recipe
1 can (9 ounces) bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded cheddar cheese
1/2 medium tomato, seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Baked Tortilla Chips (optional)
Preheat oven to 350°F. Using Small Mix 'N Scraper®, spread bean dip over bottom of Small Oval Baker. In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press; mix well.
Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top using Deluxe Cheese Grater. Bake 15-20 minutes or until cheese is melted.
Dice tomato and thinly slice green onions using Utility Knife. Slice olives using Egg Slicer Plus®. Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with Baked Tortilla Chips, if desired.
Yield: 8 servings or 16 sample servings Nutrients per serving: (1/4 cup dip): Calories 140, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 4 g, Sodium 330 mg, Fiber 0 g
Cook's Tip: Pantry Southwestern Seasoning Mix can be substituted for the taco seasoning mix, if desired.
This dip can be easily doubled and baked in the Oval Baker or Deep Dish Baker. Substitute 1 can (16 ounces) refried beans for the bean dip and double the remaining ingredients. Proceed as recipe directs.
© The Pampered Chef, Ltd., 2001
The Pampered Chef ® Volteado de Piña y Chocolate a la Estufa Recipe
1/4 cup butter
1/2 cup brown sugar, firmly packed
1 can (20 ounces) pineapple slices
4 maraschino cherries, drained and halved
2 packages (9 ounces each) chocolate cake mix
1 1/2 tablespoons Pantry Korintje Cinnamon
1 teaspoon rum extract
Vanilla ice cream (optional)
1/2 cup sweetened flaked coconut, toasted (optional)
Melt butter in Large Covered Skillet over low heat. Stir in brown sugar until well blended using Bamboo Spoon. Remove skillet from heat; cool on Stackable Cooling Rack.
Meanwhile, drain pineapple slices in small colander of 4-Piece Colander & Bowl Set; reserve juice in small bowl. Arrange 8 pineapple slices over sugar mixture. Place a cherry half in the center of each pineapple slice.
Add enough water to pineapple juice to measure 1 cup. Combine cake mix, cinnamon, liquid, eggs and extract. Whisk with Stainless Steel Whisk until well blended. Gently pour over fruit in skillet.
Place lid on top of skillet. Place skillet over medium heat. Cook 8-10 minutes or until batter bubbles around edges of skillet. Reduce temperature to low. Cook 20-30 minutes or until Cake Tester inserted in center comes out clean. Remove skillet from heat. Carefully loosen edge of cake; invert onto heat-safe serving plate. Cool slightly.
If desired, serve with a scoop of vanilla ice cream using Ice Cream Dipper. Sprinkle with toasted coconut, if desired.
Yield: 10 servings Nutrients per serving: (1 piece of cake, 1/4 cup of ice cream): Calories 270, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 80 mg, Carbohydrates 36 g, Protein 4 g, Sodium 200 mg, Fiber 1 g
Cook's Tip: Preheat oven to 350°F. Spread shredded coconut in a single layer over bottom of Small Bar Pan. Bake 8-10 minutes or until light golden brown (stir coconut occasionally for even browning); cool completely.
HOT ARTICHOKE DIP
2 jars (6 oz. each) marinated artichoke hearts
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained thoroughly
1 garlic clove
½ c . sour cream
½ c. mayonnaise
¾ c. grated Parmesan cheese
crackers, veggies or crostini for dipping
Preheat oven to 375. Drain and coarsely chop artichoke hearts with Food Chopper. Mix artichoke hearts with remaining ingredients in Batter Bowl. Spoon into medium size baking stone. Bake 20-25 minutes or until heated through. Serve with fresh vegetables, crackers or crostini slices.
Chili Dog Nachos Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Get Your Game On
1 tablespoon vegetable oil, 1 turn of the pan
1 pound ground sirloin
Salt and pepper
2 hog dogs, sliced into 1/2- inch pieces
1 small onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
1 sack yellow corn tortilla chips
1 sack, 10 ounces, shredded yellow Cheddar
Sour cream, garnish
2 scallions, chopped
Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.