Sunday, February 6, 2011

Super Bowl Food: Jalapeno Popper Dip, Creamy Cole Slaw, Creamy Rice Casserole, Chocolate Chip Cookies

Jalapeno Popper Dip (from Our Best Recipes)

2 (8 oz) package cream cheese, softened
1 cup mayonnaise
1 cup Parmesan cheese
2 cloves garlic, pressed or finely minced
1 (4 oz) can chopped green chilies
1/2-1 (4 oz) can diced jalapeno peppers, drained (1/2 for milder dip, whole can for spicier dip)
8 oz bacon, cooked and crumbled

Preheat oven to 350 degrees. Reserve 2-3 tablespoons of bacon for top of dip. Combine cream cheese, mayo, parmesan, garlic, green chilies, jalapenos, and bacon. Sprinkle top with reserved bacon. Bake for 20-25 minutes or until dip is bubbly and golden brown. Serve with tortilla chips.

Creamy Rice Casserole (adapted from Delta Kappa Gamma Cookbook)
1 (10 oz) bag yellow rice mix
1 (5 oz) bag yellow rice mix
1 large (15.25 oz) can corn
1 (4 oz) can chopped green chiles
1/2 stick butter, melted
1 can cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese

Prepare rice according to package directions. Stir in corn, chilies, butter, cream of chicken soup, and sour cream. Spread in a a greased casserole dish and top with cheese. Bake in a 350 degree oven for 30 minutes until bubbly.

Creamy Cole Slaw (adapted from Bobby Flay)

1 bag angel hair slaw (or regular if you prefer)
2 large carrots, finely shredded
3/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon onion powder
2 tablespoons + 1 teaspoon white sugar (or to taste)
2 tablespoons apple cider vinegar
2 teaspoons dry mustard
1 teaspoon celery salt
Salt and pepper, to taste

Combine the slaw and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion powder, sugar, vinegar, mustard powder, celery salt, salt, and pepper in a medium bowl. Add to cabbage mixture and mix well; taste for seasoning (can add more salt, pepper, or sugar).

Soft Chocolate Chip Cookies (from

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 oz) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Mix in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes in the preheated oven until cookies are golden brown.

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