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 Allrecipes.com)

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.

Weeknight Fare: Smoked Paprika Chicken with Egg Noodles, Orange-Cranberry Spinach Salad with Glazed Pecans, Peanut Butter Browines

So working the night shift has presented a fun new problem: what to cook that will still be good to eat once my husband gets home. I made spaghetti one night and then tried to be a little more creative for the next go. This recipe is really quick and easy, and if you use light sour cream, is pretty healthy. Be sure to use smoked paprika, not the regular sweet kind. It makes a world of difference in the flavor. Also, for my husband who loves spice, I added a few pinches of cayenne which was really good.

Smoked Paprika Chicken with Egg Noodles (From Rachael Ray Book of 10)

Salt and Pepper

8 oz extra wide egg noodles
2 tablespoons extra virgin olive oil
1 1/2 pounds of boneless/skinless chicken breast, cut into bite sized pieces
1/2-1 medium onion, chopped
2 garlic cloves, chopped

3 teaspoons smoked paprika

2 pinches cayenne (if desired)

1/2 cup chicken stock

1/2 cup sour cream (I used light)

1/2 cup chopped fresh parsley

Boil egg noodles in salted water until tender (about 6 minutes). Heat a large skillet over medium-high heat. Add the olive oil and then the chicken, lightly brown the meat on all sides for 3-4 minutes. Add the onions and garlic and cook for a few more minutes. Season the chicken mixture with smoked paprika, salt, pepper, and cayenne, then stir in the chicken stock and reduce heat to low. Stir in the sour cream and drained egg noodles and let mixture simmer for about 5 minutes, until the sauce is slightly thickened. Garnish with an additional sprinkle and paprika and parsley before serving.

Orange-Cranberry Spinach Salad with Glazed Pecans (from Me!)

Fresh Spinach
Dried Cranberries
Mandarin Oranges, drained
Glazed Pecans (I use Diamond Brand Glazed Pecans)
Raspberry Viniagrette (I use Newman's Own Raspberry Walnut Vinagrette)







Sprinkle spinach (or mixed greens would be great as well) with the toppings as desired. It would also be good with a balsamic viniagrette. You can add additional fruit if desired (apples and grapes would be good).
This is a fabulous combination of flavors that I love and I also add protein to it to make it a meal (deli turkey or diced grilled chicken.) Really good to carry to work for a light lunch!!

Baking fun for the week: peanut butter + cream cheese + brownies=need I say more? ;)

Peanut Butter Brownies (From Taste of Home Fall Baking Cookbook)

3 eggs
1 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
1 1/4 cups flour
3/4 cups cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips





Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
1 egg
2 tablespoons milk

In a large bowl, beat the eggs, butter and vanilla until smooth. Combine the dry ingredients; gradually add to the egg mixture. Stir in chocolate chips. Set aside 1 cup of mixture for topping, then spread remaining batter into a greased 13x9 inch baking pan. In a small bowl, beat the cream cheese, peanut butter, and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved chocolate batter by tablespoonfuls over filling. Cut through the batter with a knife to swirl. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill until serving.