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
• The Freeway Cafe's Nacho Dip Recipe

• 1 (10.75 ounce) can Campbell's Condensed Cheddar Cheese Soup
  
• 1/2 cup Pace Chunky Salsa
  
• Chopped tomato
  
• Sliced green onion
  
• Sliced pitted ripe olive
  
• Chopped green or red pepper
  
• 1 (9 ounce) bag tortilla chips
  

1. Heat the soup and salsa in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Pour the mixture into a serving bowl.
   
2. Top with the tomato, onion, olives and pepper. Serve with the tortilla chips for dipping.
   

Ingredients

• 3 avocados - peeled, pitted, and mashed
  
• 1 lime, juiced
  
• 1 teaspoon salt
  
• 1/2 cup diced onion
  
• 3 tablespoons chopped fresh cilantro
  
• 2 roma (plum) tomatoes, diced
  
• 1 teaspoon minced garlic
  
• 1 pinch ground cayenne pepper (optional)
  

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
   

Ingredients

• Cooking spray

• 8 flour or whole-wheat tortillas

• 2 cups shredded Mexican cheese blend or shredded Monterey Jack

• 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces

• 1 teaspoon chili powder

• 1/2 cup sliced pickled jalapeno peppers

• 2 Hass avocados, pitted and flesh removed from skin

• 1/2 cup drained oil-packed sun-dried tomatoes

• 2 tablespoons fresh lime juice

• 2 tablespoons chopped fresh cilantro leaves

• Salt

• Freshly ground black pepper

Directions

1. Coat a large griddle with cooking spray and preheat to medium-high.
2. Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
3. In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.

Ingredients

• 1 tablespoon vegetable oil
• 1 (16 ounce) package elbow macaroni
• 9 tablespoons butter
• 1/2 cup shredded Muenster cheese
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 1/2 cups half-and-half
• 8 ounces cubed processed cheese food
• 2 eggs, beaten
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Ingredients

• 1 (8 ounce) package elbow macaroni

• 1 (8 ounce) package shredded sharp Cheddar cheese

• 1 (12 ounce) container small curd cottage cheese

• 1 (8 ounce) container sour cream

• 1/4 cup grated Parmesan cheese

• salt and pepper to taste

• 1 cup dry bread crumbs

• 1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

3. Bake 30 to 35 minutes, or until top is golden.

I know these are discontinued but the Cuban Lunch chocolate bar can live forever with this snack.

Ingredients

• 2 cups peanut butter chips

• 2 cups butterscotch chips

• 2 cups chocolate chips

• 1 1/2 cups crushed ripple potato chips

• 1 1/2 cups peanuts (salted or unsalted)

Directions

1. Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.

2. Add crushed potato chips and peanuts.

3. Mix together with melted chips.

4. Spoon into mini cupcake paper cups.

5. Chill until set.