I made a few munchies for the Super Bowl game today. Mostly things that Randy loves. We will be eating on this stuff for days!!
Dill Pickle Dip
Simple recipe - mix equal amounts of whipped cream cheese & sour cream, add lots of drained dill pickle relish. Season with liberal amounts of salt and garlic powder. Sprinkle dill weed on for a little color. Dip your Ruffles!
Dip My Sky - another family favorite introduced to us by our good friend Rae, whose screen name is Bluesky. Randy loves it so much and renamed it in her honor.
Another simple one - mix equal amounts of cream cheese and miracle whip. Spread this in a casserole, top with salsa, cover with shredded cheese of your choice then garnish with green onions. I think black olives would really be great too but that's taboo here! Dip your tortilla chips in this.
Next up, Potato Skins! Topped with sharp cheddar, bacon, salsa, green onions and sour cream.
We aren't finished yet. Make room for bacon wrapped soy sauce soaked water chestnuts & Stuffed Mushrooms
The mushrooms were "light" and not too shabby in my opinion. Here is the recipe, adapted from
Better Homes and Gardens New Dieter's Cookbook. By my calculations - 1 pt per mushroom if you care :-)
12 large fresh mushrooms
Olive Oil spray
4 dried tomatoes
1/2 cup fat-free ricotta cheese
1/4 cup shredded cheddar
2 Tablespoons grate parmesan
1 Tablespoon chopped green onions
2 Tablespoons chopped bacon
2 Tablespoons seasoned bread crumbs
1 clove garlic, minced
Salt & pepper to taste.
Remove and discard mushroom stems. Spray mushrooms with olive oil spray or brush with olive oil. Arrange in a shallow pan, stem side down. Bake at 350° for 12 minutes and drain off any liquid. Meanwhile, cover tomatoes with boiling water; let stand for 10 minutes. Drain and coarsely chop tomatoes. In a medium bowl combine tomatoes, ricotta, cheddar, parmesan, bacon, bread crumbs, garlic, salt and pepper. Turn mushrooms stem side up and fill caps with ricotta mixture. Bake at 450° for 8-10 minutes or until heated through and lightly browned.
How about some Sweet and Sour Meatballs? Not so pretty, but might tasty! Premade meatballs, onions, pineapples, bell peppers, chili sauce, blackberry jelly, garlic salt, Tony's Chachere's seasoning to taste. Brown meat balls and then heat all in a crockpot.
And something just for me....I don't think Randy has had even one lololol. I tried to duplicate a recipe I had at a recent baby shower.
Reduced fat crescent rolls
1 tub Reduced fat whipped cream cheese
1/2 cup Best Foods Light mayo
1/2 packet Ranch Dip Mix
Finely chopped veggies - I used carrots, broccoli & cauliflower.
Press crescent rolls into a casserole or pizza pan. Bake at 425 for 10 minutes. Let cool. Mix cream cheese, mayo and dip mix. Spread on cooled crust. Sprinkle chopped veggies on top. Refrigerate until ready to eat.