Ingredients

• 4 medium baking potatoes such as russet, scrubbed clean
• oil for brushing
• 2 cups cooked chicken, shredded or diced and warm
• 1/2 cup hot sauce (such as Frank's Red Hot)
• 2 tablespoons butter, melted
• salt and pepper to taste
• 1/2 cup cheddar cheese
• 1/2 cup blue cheese, crumbled
• 2 green onions, sliced
• 1/4 cup blue cheese dressing

Directions

1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
4. Mix the hot sauce and the melted butter and then mix in the chicken.
5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
6. Broil until the cheese has melted, just a few minutes.
7. Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

Ingredients

• 1/2 pound Swiss cheese, grated
• 1/2 pound Gruyere cheese, grated
• 1 tablespoon cornstarch
• 3 tablespoons butter
• 2 large yellow onions, diced medium
• 10 ounces evaporated milk
• 2 teaspoons Worcestershire sauce
• 1 tablespoon finely chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper

Directions

1. Place cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.
2. Melt butter in a medium saucepan over high heat. Add in onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, 20-30 minutes total. Transfer to a small bowl.
3. Place evaporated milk and Worcestershire sauce in now empty saucepan. Bring to a boil over medium-high heat, scraping bottom of pan with wooden spoon to release any remaining fond. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in caramelized onions and thyme. Season with salt and pepper to taste. Transfer to a bowl and serve immediately.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound finely sliced ribeye, roughly chopped
• 2/3 cup finely chopped yellow onion
• 1 (15 ounce) jar cheese spread (such as Cheez Whiz)
• Kosher salt
• Freshly ground black pepper

Directions

1. Heat oil in a medium saucepan over high heat until shimmering. Add steak and cook until well browned, about 2 minutes. Season with salt and pepper to taste. Transfer steak to a plate, leaving as much fat in pan as possible.
2. Reduce heat to medium-high. Add onion and cook, stirring occasionally, until softened and browned around edges, about 5 minutes. Stir in cheese sauce and heat until smooth and saucy, stirring occasionally. Stir in steak. Transfer to a bowl and serve immediately.

Ingredients

• 1 bunch of broccoli, cooked
• 6 eggs
• ½ cup milk
• 1 jar Salsa Con Queso
• 1 jar Salsa
• 1 bag restaurant style tortilla chips

Directions

1. Combine all ingredients in a round heat-safe dish. Bake in 350 degree oven for 20 minutes. Serve with salsa.

Some ideas for this year's Super Bowl Party.  Whatever the outcome (go Ravens!), it should be a good party.

• Bacon and Cream Cheese Stuffed Mushrooms Recipe
• Cheesy Nacho Dip Recipe
• Baked Spinach with Three Cheeses Recipe
• Buffalo Chicken Wing Recipe
• Crab Dip Recipe
• Hot Pizza Dip Recipe
• Creamy Curry Dip Recipe
• Stuffed Mushrooms Recipe
• Fiery Thai Salsa Recipe
• Hot Crab Spread Recipe
• The Original Buffalo Wings Blue Cheese Recipe
• Crunchy Mini Crab Cakes Recipe
• Neptune Lasagne Recipe
• Pizza Roll Ups Recipe
• Stuffed Jalapeño Recipe
• Buffalo Hot Wings Recipe
• BBQ Poppers Recipe
• Cheese Ball Recipe
• Mushroom Neptune Recipe
• Stuffed Jalapenos Recipe
• Jalapeno Puff Recipe
• Seven Layer Dip Recipe
• Nacho Potato Skins Recipe
• Smoky Cheese Ball Recipe
• Blue Cheese Dressing Recipe
• Joe’s Crab Shack Blue Crab Dip Recipe
• Chi Chi’s Seafood Nachos Recipe
• Blue Cheese Garlic Dip Recipe
• 7 Layer Mexican Dip Recipe
• Cheese Stuffed Mushrooms Recipe
• Seafood Nacho Dip Recipe
• Spicy Potato Skins Recipe
• Blue Cheese Stuffed Mushrooms Recipe

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 (15 ounce) can pumpkin pie filling (pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 1/2-1 teaspoon ground ginger
• apple, slices
• gingersnaps

Ingredients

• 1 (1 ounce) package ranch dressing mix
• 1 (8 ounce) package cream cheese, at room temp
• 1 (8 ounce) container sour cream
• 1 cup shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
• 1 (8 ounce) package frozen chopped spinach

Directions:

1. Defrost the spinach.
2. Place it in a colander and press it until as much moisture as possible is removed.
3. Mix all ingredients (1/2 of the cheddar), and blend well.
4. Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
5. Remove from oven.
6. While still hot top it with remaining cheese, heat in oven again for 5 minutes.
7. Remove and cool below lava stage and serve with chips.

Inspired by the Cauliflower Fritters at The Rook and Raven

Ingredients

• 1 head cauliflower, washed and broken into bite-size flowerets
• 2 eggs, beaten
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1 1/2 cups flour
• 2 tablespoons shredded parmesan cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/8 teaspoon paprika
• 1 dash cayenne pepper (use more if you like spicy stuff)
• 1/4 teaspoon black pepper
• oil (for deep frying)

Ingredients

• 1 package frozen tart shells
• 12 frozen small chicken nuggets 
• 4 tbsp softened cream cheese
• 4 tbsp ranch salad dressing 
• 1/3 cup buffalo wing sauce 
• 1 tbsp butter, melted
• 4 tbsp shredded mozzarella cheese

Directions

1. PREHEAT oven to 375˚F (190˚C). 
2. PREPARE tart shells as per package directions for unfilled tart shells. Set aside. 
3. DIVIDE softened cream cheese equally between the prebaked tart shells. Use the back of a teaspoon to spread on the bottom of the shells. Top with 1/2 tsp (2 mL) ranch dressing.
4. MIX together melted butter and Buffalo wing sauce. Spoon 1/2 tsp (2 mL) into each tart. 
5. PLACE a baked chicken nugget into each tart, and top with 1 tsp (5 mL) of Buffalo wing sauce mixture and 1/2 tsp (2 mL) ranch dressing. 
6. PLACE tarts on a baking sheet and loosely cover with foil. Bake at 350˚F (180˚C) for 20 minutes.
7. REMOVE foil and sprinkle each tart with 1 tsp (5 mL) of shredded Mozzarella cheese.
8. Continue baking for 5-10 min or until cheese is melted and starting to bubble.

Tips

• Bake empty tart shells and chicken nuggets at the same time if the oven temperature is identical for both products.
• Substitute Blue Cheese dressing for Ranch.
• Serve tarts with celery and carrot sticks with extra dressing for dipping.

Ingredients

• 1 pound thin sliced chicken breasts
• ¼ cup chicken broth
• ¼ cup buffalo wing sauce
• 1 tablespoon homemade ranch seasoning blend
• 8 oz cream cheese, softened
• ½ cup shredded sharp cheddar cheese
• Unsalted tortilla chips for serving

Instructions

• Place chicken, broth, sauce and ranch seasoning in crock
• Cover and cook on high for 2-3 hours or low for 5-7 until chicken is fully cooked
• Using two forks shred the chicken and return to crock
• Add softened cream cheese and shredded cheddar
• Cover again and let continue to heat until cheese is fully melted (about 30 minutes)
• Stir until smooth and serve with chips or as desired

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 1/4 teaspoon ground paprika, plus more for garnish
• 1/4 teaspoon truffle salt
• Freshly ground pepper
• 5 dashes your favorite hot sauce
• 1 tablespoon fresh chives, chopped

Directions

1. Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes. Peel the eggs.
2. To make the deviled eggs, split the eggs lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, paprika, truffle salt, some pepper and the hot sauce and mix vigorously. Taste. Add a pinch more truffle salt if desired. Place the mixture into a piping bag fitted with a star tip or cut the end of a plastic storage bag and pipe the egg mixture back into the awaiting egg whites.
3. Garnish with more paprika, the chives and some freshly ground pepper.

Ingredients

• 1 tablespoon olive oil, plus more for drizzling
• 5 slices bacon, cut into small dice
• 1 1/2 pounds small fingerling potatoes (about 2-inches in length), halved lengthwise
• Kosher salt and freshly cracked black pepper
• 1 cup creme fraiche or sour cream
• 2 tablespoons minced fresh chives, plus more for garnish

1. Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
2. Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
3. Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
4. Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
5. In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
6. Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

Ingredients

• 2 8 ounce packages of cream cheese -- softened
• 1 cup of sour cream
• 8 ounces of taco sauce or salsa
• 2 teaspoons ground cumin
• 15 ounces of refried beans
• 1 cup of shredded lettuce
• 1 cup of shredded Cheddar cheese
• 1 medium tomato -- diced
• 1/4 cup of ripe olives -- chopped
• 1/4 cup of canned green chilies -- chopped
• tortilla chips

Directions

1. In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside. Spread the refried beans over the bottom of a serving platter or 
2. 13x9x2″ dish. Spread cream cheese mixture over the beans, leaving about 1″ uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips.

Yield: 16-20 servings.

Ingredients

• 2 (8 ounce) packages cream cheese at room temperature
• 4 cloves garlic that have been minced
• 1/4 cup chopped sun-dried tomatoes (not oil-packed)
• 1 tablespoon chopped fresh basil leaves
• Pinch salt
• 25 fresh jalapeno peppers
• 1 pound thinly sliced bacon

You will also need 25 toothpicks

Directions

1. Preheat a barbecue for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
2. Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
3. Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
4. Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.

Ingredients

• 1/2 ea Green bell pepper; *
• 1/2 ea Red bell pepper; *
• 1/2 ea Yellow bell pepper; *
• 1/4 teaspoons of Red pepper; crushed
• 3/4 cups of Monterey Jack cheese; shredded
• 2 tb Chopped ripe olives

* Peppers should be seeded and cut into 6 strips each.

Directions

1. Cut bell pepper strips crosswise into halves.  Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper.  Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

Ingredients

• 6 Eggs-hard boiled
• 2 tablespoons Mayonnaise or salad dressing
• 1 teaspoons of grated onion
• 1 teaspoons of mustard
• 1/2 teaspoons of Worcestershire Sauce
• 1 can Devilled ham (2 1/2 oz)
• Salt and pepper to taste

Directions

1. Cut hard cooked eggs in half lengthwise-removing yolks to bowl. Mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with Paprika before serving.

Ingredients

• 1 small turkey breast tenderloin (1/2 pound to 3/4 pound) cut into 1/2 cubes
• 1/2 cup honey mustard dressing
• 8/10 slices bacon, cut crossways into thirds.
• 1/2 cup jellied cranberry sauce
• 2 tablespoons ground mustard
• 1 to 2 tablespoons chopped fresh chives.

Directions

1. In a shallow bowl, mix turkey and 1/2 cup of honey mustard dressing.  Cover and refrigerate 30 minutes to marinate.
2. Remove turkey from marinade; discard marinate.  Wrap bacon pieces around each turkey piece; secure with a toothpick.  Please on ungreased boiler pack wrack.
3. Broil with tops 4-6 inches from heat for 8-12 minutes, turning once, until turkey is no longer pink in centre and bacon begins to look crisp.
4. Meanwhile, in 1-quart saucepan, mix-cranberry sauce, 2 tablespoons honey mustard dressing and mustard.  Cook over low heat, stirring occasionally, just until melted and well blended; cool slightly. Just before serving, sprinkle with chive. 
5. Serve turkey bites with sauce.

You can make these 24 hours in advance.  Cover tightly and refrigerate.  Just before serving, heat for 15 minutes at 375 degrees Fahrenheit. 

Having people over for the big game?  The Cooking Blog is here to help with some excellent Super Bowl recipes.  You can find some Super Bowl Approved Recipes all over the site but I gathered them into their own category and here are some of the highlights.

• Bacon and Cream Cheese Stuffed Mushrooms Recipe
• Cheesy Nacho Dip Recipe
• Baked Spinach with Three Cheeses Recipe
• Buffalo Chicken Wing Recipe
• Crab Dip Recipe
• Hot Pizza Dip Recipe
• Creamy Curry Dip Recipe
• Stuffed Mushrooms Recipe
• Fiery Thai Salsa Recipe
• Hot Crab Spread Recipe
• The Original Buffalo Wings Blue Cheese Recipe
• Crunchy Mini Crab Cakes Recipe
• Neptune Lasagne Recipe
• Pizza Roll Ups Recipe
• Stuffed Jalapeño Recipe
• Buffalo Hot Wings Recipe
• BBQ Poppers Recipe
• Cheese Ball Recipe
• Mushroom Neptune Recipe
• Stuffed Jalapenos Recipe
• Jalapeno Puff Recipe
• Seven Layer Dip Recipe
• Nacho Potato Skins Recipe
• Smoky Cheese Ball Recipe
• Blue Cheese Dressing Recipe
• Joe’s Crab Shack Blue Crab Dip Recipe
• Chi Chi’s Seafood Nachos Recipe
• Blue Cheese Garlic Dip Recipe
• 7 Layer Mexican Dip Recipe
• Cheese Stuffed Mushrooms Recipe
• Seafood Nacho Dip Recipe
• Spicy Potato Skins Recipe
• Blue Cheese Stuffed Mushrooms Recipe

Other Super Bowl recipe ideas

• Epicurious has some fantastic recipe ideas and points me to these chicken taquitos
• Martha Stewart has several game day recipes but after looking at them, Jordon said that he would never watch a game at her house.

 

So whoever wins the game, the New York Giants or the New England Patriots, at least your guests will leave well fed.  Enjoy the game!

Ingredients

• 1 large ripe mango, peeled, seeded and coarsely chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons Thai Kitchen® Sweet Red Chili Sauce
• 1 teaspoon minced garlic

Directions

• MIX all ingredients in medium bowl until well blended. Cover.
• REFRIGERATE until ready to serve.

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup cocktail sauce
• 1 cup mild salsa
• 3/4 cup diced green onion
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 2 cups shredded Cheddar cheese
• 2 cups shredded lettuce
• 1 cucumber, thinly sliced

Directions:

1. In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
2. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
3. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.