While I can’t claim we’re excited about this Sunday’s Super Bowl game, we are always excited about planning out our Super Bowl food and allowing ourselves to eat everything we want that day. A little too much of everything we want, but that’s okay one day a year, right?
If you’re looking for last minutes ideas, I have several tried and true recipes we often fall back on for the Super Bowl. And they’re all quick to make, so you can decide to try one of these on Sunday morning and have them ready in time for the game!
- Pizza Dip – We’ve been making this for years. We like to pair it with tortilla chips, but it would also be tasty on breadsticks! The recipe we use is the same as this pin I found – and tasty!
- Baked Potato Dip – Perfect with Wavy Lays potato chips, it includes all the best baked potato toppings. And takes about 3 minutes to make! I’ve linked to the original recipe I used from Allrecipes, but I will say that I normally use real bacon pieces instead of bacon bits.
- Spinach Dip – I love cold spinach dip, but I don’t make it very often because I eat way too much. Perfect for the Super Bowl! I like to pair it with Wheat Thins. This is my favorite recipe for it, found on Allrecipes years ago.
- Ranch Dip – The classic ranch dip made with the dry ranch mix and sour cream is practically healthy when you pair it with carrots! But of course it’s tasty with chips too. I may try the healthier Greek yogurt version this year.
- Cream Cheese Salsa Dip – My favorite Mexican style dip for tortilla chips? A block of cream cheese, a jar of salsa, and a cup or so of shredded cheddar – microwave and stir. Easy. Delicious. This picture looks similar to the way mine usually looks, but the recipe linked to here just calls for cream cheese & salsa, without the added tastiness of cheddar cheese.
- Crescent Roll Cinnamon Cheesecake – This has been one of our favorite dessert recipes for years, so usually if we don’t want to try a new dessert recipe that could be hit or miss, we pull this one out! And you can make it slightly healthier with reduced fat crescent rolls and cream cheese. I prefer to use the seamless crescent roll dough sheet which is not available in a reduced fat version though. Link to the original recipe I’ve always used is here.
- Tang Fruit Salad – Reagan always loves it if we include some fruit, and this fruit salad my grandmother used to make is still our all time favorite fruit salad recipe. The recipe here is close to my grandmother’s. It matches the liquid part exactly, but she always used only bananas, mandarin oranges, and pineapple for the fruit, so that’s how I’ve always made it. Just writing about it is making me want some right now!
To round out my list of 10 Super Bowl recipes, here are three we’re planning to try this year. I can’t swear they’ll be successes like my tried and true recipes, but I’m excited to try them!
- Pizza Quesadillas – How good do these look? Plus – what I always love – quick and easy! Note: we definitely wouldn’t put nasty olives on them because they’re slimy and gross.
- Blooming Onion Bread – I’ve been wanting to try one of these bread recipes for a while, and this could be the right one.
- Brownie Refrigerator Cake – We need a little sweetness to go with all the salty food, right?
Now I really can’t wait until Sunday!Read More
Food’s the topic for Monday Listicles this week, and I’m always ready to talk about food! I decided to share 10 Pinterest recipe successes. I’ve pinned so many things that I haven’t gotten around to making on Pinterest (especially crafts – I’m just not crafty), but I actually do try some of the recipes I pin. The easier ones. Here are a few from my Recipes We’ve Made board that we’ve enjoyed – most have been enjoyed more than once.
Starting with breakfast…
1. Butterscotch Rolls – I just made these this weekend. They were delicious. And easy. The base was Rhodes Dinner Rolls, which it turns out are the best base for…pretty much everything. They’re light and fluffy and the caramel was perfectly ooey and gooey. Bonus – the butterscotch topping hardened into basically toffee for later snacking.
Moving right onto dinners…
2. Crockpot Ribs – We’re having these again this week. My husband loves some ribs, and he says he prefers these to any restaurant ribs he’s ever had. Plus, like pretty much anything I try and like – easy!
3. Crockpot Shredded Beef – This is actually in my crockpot cooking as I type. It’s one of our favorite crockpot beef recipes. We don’t use it for tacos – it’s plenty good on its own.
4. Baked Spaghetti – This recipe taught us that crispy fried onions – and cream cheese – make something that was already delicious even better.
5. Spicy & Creamy Sausage Pasta – This was one of the first recipes I tried on Pinterest, and still one of our favorites. It’s the meal that caused my girls to raise their hands when asked if they love dinner a couple weeks ago! (I’m linking to my own pin because my version is slightly modified from the original recipe I tried.)
6. Sweet & Spicy Bacon Chicken – This one’s so simple and so tasty. The sweet and spicy and salty combo is just delicious. We just lay the bacon on top of the chicken – it’s not quite as pretty, but the bacon on the bottom of the chicken didn’t cook as much as the part on the top when they were wrapped around.
7. Garlic Chicken Farfalle – Can you tell we love pasta? I think it’s the Italian in us. This is another one of our favorites – we had it last week and I swear it gets better every time. Plus it’s an awesome leftover! I like that part of the cooking effort takes place in the crockpot.
8. Crockpot Mashed Potatoes – I mentioned these after Thanksgiving, and I find I’m still thinking about them and the fact that I could make mashed potatoes in the middle of the week now! Normally I wouldn’t because they take just a little too much time and effort for a weeknight. But not in the crockpot!
9. Best Rolls Eve r - As I mentioned above, Rhodes Dinner Rolls are awesome. They’re also the base for these delicious rolls.
10. Rolos Cookies – Last but not least, one recent dessert recipe. These Rolos cookies only have 4 ingredients, so they’re easy. And, in case I haven’t used this word enough in this post, delicious. You should try them.
So, to sum up…I love Pinterest. Especially for finding recipes. I’m currently searching for the perfect idea for a treat to include in our teacher gifts. Do you have any suggestions for me?Read More
This year for Thanksgiving we kept things pretty simple. I wasn’t planning to try anything new because I wanted it to be as relaxing as possible, but of course Pinterest convinced me to try at least a couple new items.
Our Thanksgiving Menu:
- Mashed Potatoes
- Shirley Temples
- Whipped Marshmallow Cheesecake
- Rolos Cookies
There are other recipes I sometimes include like broccoli casserole and sweet potato casserole and candied apples, but I generally save them for times when we have more people here.
I used our tried and true method for the most delicious turkey again this year. We cover the turkey in bacon like my mother-in-law always did. It seems to make the turkey cook a bit faster and makes for the most delicious skin and moist turkey. We remove the bacon for a mid-morning snack and let the skin brown from there.
I always stuff the turkey with the classic Pepperidge Farm stuffing in the blue bag. I love it.
I also save time on the corn by buying the bag of steamable corn. We like our corn plain, so I don’t invest a lot of time in the preparation.
For gravy, I use the McCormick Turkey Gravy packet from the store, but I use the tasty drippings from the turkey for half of the liquid called for to make it a bit more flavorful.
Last year I made the mistake of using boxed mashed potatoes, due to pure laziness. This year I found a way to make the mashed potatoes that is much tastier than the boxed kind and still allowed me to be lazy – crockpot mashed potatoes!
I found this idea on pinterest, but I halved the recipe since it was only the five of us here. Half the recipe still called for a whole stick of butter! And I probably only used about a quarter cup of milk since they were so creamy already when they were done. So I used 2 1/2 pounds of potatoes, 1/2 cup of water, and 1 stick of butter – cooked on high for 3 hours – and then added a bit of warm milk to the desired consistency. Easy and it didn’t use stovetop space which is often limited during a big meal! I will definitely be doing this again.
Rolls are another area where I definitely take the shortcut route – we love Sister Schubert’s yeast rolls, so we popped them in the oven once the turkey was done. Simple!
To round out the main course, we all drank Shirley Temples, another tradition from my husband’s family. Jenny was in charge of preparing them for everyone. For some reason her preparation involves using a syringe to suck the cherry juice out of the jar of cherries and put it into each person’s drink. I’m not sure why, but they were tasty.
For dessert I had two items to make this year. I’ll go ahead and admit we made these Rolos Cookies (found on Pinterest) the night before and ate almost all of them. And then ate the rest for breakfast. They were so easy and delicious, especially when they were all warm and gooey!
Last, but not least, for our actual after Thanksgiving meal dessert, we had this whipped marshmallow cheesecake I saw on Pinterest. My hope was that it would be a little lighter and fluffier than the standard cheesecake we’ve made in the past, so it would be easier to force down when we were full from the big meal! And it was. It was seriously tasty.
I generally followed the recipe, with two notable changes. I used the box of graham cracker crumbs you can find in the baking aisle at the grocery store because it’s so much easier than crushing them up yourself! And I baked the crust at 325 for about 10-15 minutes to make it a firmer crust than the no-bake option the recipe had. And I threw a bit more than 1/2 a cup of extra graham cracker/butter goodness on top.
All of these recipes we tried were successes – we’ll definitely be making them again!
Did you try any new recipes this year?Read More
I’ve mentioned what may be my favorite pinterest meal on here before: creamy Cajun pasta. At this point, we’ve made it so many times since we discovered it that I thought I’d share it as I make it since I’ve customized it a bit for my family. It’s one of those rare meals that all five of us love – even picky Jenny.
Here’s a link to the original recipe at Cook Like a Champion. And here’s how I make it:
1 pound ground Italian sausage
1 pound Farfalle pasta
1 cup heavy cream
2 tablespoons olive oil
2 tablespoons minced garlic
1 small onion, chopped
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chicken broth
3 tablespoons tomato paste
This recipe pulls together pretty quickly, so I go ahead and start the heating the water to boil first thing. I swear our stovetop takes longer to boil than anything else. Once that’s going, I start browning the sausage. The biggest difference between our version and the original is that we use ground sausage. And it’s delicious! I think it really gets its flavor into the sauce.
Exciting, right? We like it nice and brown. Once browned, remove it to a plate so you can make the sauce.
Add a couple tablespoons of oil to the brown sausage bits and warm them up to saute the onions and garlic.
We love the flavor of onions in this (onions are one of my baby’s favorite foods – weird, right?), so we use a lot, but you could easily use less.
Once the onions and garlic are browned, deglaze the skillet with the chicken broth. (The original recipe called for white wine, but we’re a no alcohol house. Either works!) Once deglazed, add Cajun seasoning, paprika, salt, pepper and tomato paste.
Then add the cream – I think it looks so pretty when it’s added to the sauce because I’m a weirdo.
All mixed in and reduced a bit:
Then add the sausage back into the pretty sauce.
And then the pasta that should be all finished by this point.
And then start eating up because it’s so seriously creamy and delicious! Delicious, quick and easy – my favorite combination!
Linking up for Tasty Tuesday:
I often find recipes that I want to try on Pinterest, and I’m always so happy whenever I successfully find something, make it, and everyone in the family loves it. Loves it. That’s what happened on Sunday night. So I need to share the two recipes we tried.
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Here are my comments/adjustments:
- I LOVED the fact that the chicken for this recipe was made in the crockpot. It made the preparation for this meal much simpler. I didn’t read the recipe early enough in the day to realize it used the crockpot, so I ended up putting the chicken in the crockpot a little later and cooked it on high for 3 hours. It was perfectly cooked and easy to shred. I used three large chicken breasts and actually felt like there was a little too much chicken. I may add just a little more pasta if I use that much chicken next time.
- Based on comments on Kevin & Amanda’s site, I also added a bit extra cheese to the sauce. I used some shredded parmesan and some of a shredded Italian 6-cheese mix, probably closer to a cup overall.
- I used about half of the pepper listed.
- I used the pre-cooked bacon pieces that are find with the salad dressings at my store – much more convenient and easier to clean than making the bacon, and just as tasty!
My finished product:
It was delicious! Lee and I loved it, and all three kids loved it. And my dad was here and able to enjoy it. Plus, it was a great leftover the next day.
Now, I think you can tell how much we loved that pasta. But we also had something even better with it. The most amazing dinner rolls EVER! They were light and fluffy and the seasoning was so delicious. They were so good that we almost couldn’t believe it when we took the first bite. I’m serious. Everyone should make these.
They were made with Rhodes Dinner Rolls, and the recipe is straight from their website.
- This isn’t a complicated recipe at all, but the recipe on the Rhodes site includes great step by step photos.
- I don’t have a small iron skillet, so I just used a glass pie pan. And actually I used two because I made two batches at once to make sure there were enough for everyone (I’m so glad I decided to double).
- Mine took about 5 hours to rise. This recipe was so easy – the only thing I’d always have to remember in the future (and we’ll definitely be making these again) is to start them plenty early so there’s enough time for the rolls to rise.
- Besides the fact that these were so incredibly delicious, I loved the fact that they’re so cheap to make. The Rhodes dinner rolls come 36 to a bag, and other than that, all that’s needed is butter and herbs that we have on hand!
Here’s how mine looked right before they went into the oven:
And here’s a photo of what they look like finished from the Rhodes site (I forgot to take one because I was so excited about how they turned out that we just started eating them!):