Easy Superbowl Feast {Chips & Dip, Chili & Cornbread}

12th Man Sugar Cookies

Even though Mac's Seahawks lost in the final minute, we had a blast watching the Superbowl this year! I absolutely love having friends in our home, especially when it involves 4 toddlers scooting/crawling/running around. I love any opportunity I can get to make good food, eat it, and share it with others. We used simple recipes that can be prepped ahead of time to compile a homemade spread of deliciousness. I stuck with my favorite go-to's to ensure the least amount of stress. We had guests bring their own beverages to chip in. All the recipes can be found right here on the blog, minus the cornbread (which I'll share here).

The Menu:

• Mac's *famous* 7-layer dip - we even made homemade refried beans the day before!
• Pioneer Woman's Spinach Artichoke Dip (dangerous, delicious stuff!)
• Veggie and Fruit tray
• America's Test Kitchen Chili
• America's Test Kitchen Northern Cornbread (see below)
• Seahawks Sugar Cookies
• Ghiradeli brownies (okay, these were from a box... if you're feeling super ambitious, you can make the best brownies ever)
• Skittles (in honor of Marshawn Lynch)

The Game Plan:

• Sometime the week before (or up to a month before): make the sugar cookies and freeze.
• The day before:
• Make the Spinach Artichoke dip up to the last step. 
• Cornbread!
• Assemble the chili.
• Bake the brownies. Lick the bowl.
• Wash the dishes as you go - you'll thank yourself later!
• Game day:
• Pull the cookies out of the freezer in the morning, and they're good as new!
• Have your significant other make the 7-layer dip - save him/her some time and dishes by buying shredded cheese and sliced olives. 
• Allow the spinach artichoke dip to sit at room temperature for about 30 minutes, then bake at 375 for 15-20 minutes right before serving.
• Turn the oven off and let the cornbread warm in it.
• Reheat the chili on med-low when the game starts - it'll be ready at halftime.
• Assemble your fruit and veggie tray (blueberries, grapes, orange slices, sliced bell pepper, celery, english cucumber, and baby carrots).
• (Notice there are hardly any dishes to do today!)
• Eat with your friends, instead of slaving away in the kitchen during the game!

You, of course, can prep everything the morning of the gathering; everything is very simple to assemble - the waiting is the hardest part. Whatever you prefer, this spread took very little effort to make, it was fairly inexpensive (I think the grocery bill was around $55), it all turned out great, and it fed 9 adults with about a week's worth of leftovers. Also, it helps if you only have to go to the store once...unlike me, who tends to forget at least one thing even with a list. To help you avoid my mistakes, you will find a grocery list of everything you'll need to make our Superbowl Feast right after the cornbread recipe!

Northern Cornbread

from America's Test Kitchen Menu Cookbook

Ingredients:

2 1/4 c. all-purpose flour

1 1/2 c. yellow cornmeal

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. salt

1 1/2 c. buttermilk

1 c. frozen corn kernels, thawed

6 T. packed light brown sugar

3 large eggs

12 T. unsalted butter, melted and cooled

Directions:

Adjust oven rack to middle position and heat oven to 400 degrees. Line 13 by 9-inch baking pan with aluminum foil sling and grease foil (I just used my stoneware pan without foil).

Whisk flour, cornmeal, baking powder, baking soda, and salt together in a medium bowl. Process buttermilk, corn, and brown sugar in a food processor until combined, about 5 seconds. Add the eggs and continue to process until well combined (some corn lumps will remain), about 5 seconds. Fold buttermilk mixture into flour mixture with a rubber spatula. Fold in melted butter until just incorporated (do not overmix).

Scrape batter into prepared pan and smooth top. Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes, rotating pan halfway through baking. Let the cornbread cool in the pan for 10 minutes, then remove from the pan using the sling and let cool on a wire rack for 20 minutes. Serve warm or at room temperature.

The Superbowl Feast Players:

• Produce
• 3 large, ripe avocados
• 1 lime
• 1 red onion
• 2 yellow onions
• 1 red bell pepper
• 4 roma tomatoes
• 2 heads of garlic
• 1 bunch fresh cilantro
• 1 Jalapeno (optional)
• 1 10 oz. baby spinach
• 1 c. frozen corn
• Desired produce for your fruit and veggie tray (see above for my choices)
• Pantry
• Salt
• Pepper
• Cayenne Pepper
• Chili powder
• Cumin
• Vegetable oil
• 1 pkg. powdered sugar
• Vanilla extract
• All-purpose flour (7 1/4 cups total)
• Yellow cornmeal
• Baking Powder
• Baking Soda
• Cream of tartar
• White Sugar
• Brown Sugar
• Meat
• 2 lbs. ground beef (85% lean to help with the moisture)
• Dairy
• 6 large eggs 
• 16 oz. sour cream (you only need 8 oz., but you can use the extra for the chili)
• 1 pkg. shredded Colby Jack cheese
• 2 - 1 lb. pkgs. butter 
• 1.5 c. whole milk
• 1.5 c. buttermilk (or add vinegar/lemon juice to the quart of whole milk you just bought)
• 2 - 8 oz. pkgs. cream cheese
• 1/2 c. feta cheese
• 1/2 c. parmesan cheese
• 3/4 c. pepper jack cheese  
• Cheddar cheese to serve with the chili
  
• Ranch or other dip for the veggie tray
• Canned Goods
• 1 can refried Beans (or 2 cups dry pinto beans)
• 1 can sliced black olives 
• 1 (28 oz) can tomato puree
• 1 (28 oz) can diced tomatoes
• 2 (15.5 oz) cans red kidney beans
• 2 (15 oz) cans artichoke hearts
• 1 box Ghiradeli brownie mix
• Snacks
• French baguette (to serve with the spinach artichoke dip)
• Tortilla chips
• Skittles

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Spinach-Artichoke Dip

The Pioneer Woman is a genius. Absolute genius.  She has discovered the secret to a happy appetite: quit counting calories and just eat what's delicious.

It's true. This Spinach-Artichoke Dip is to die for (Pioneer Woman lovingly titles it "The Best Spinach Artichoke Dip Ever" and it deserves every word of that title)! I served this at a baby shower this weekend and it was definitely the star of the buffet table.  It's delicious on chips, french bread, baguettes, pita bread, a spoon, your finger... So good.

Ingredients:
6 Tbsp. butter
3 cloves garlic, minced
1 (10 oz) bag of Spinach
2 can artichoke hearts, drained
3 Tbsp. flour
1 1/2 cup whole milk
1 (8 oz) pkg cream cheese, softened
1/2 c. feta cheese
1/2 c. parmesan cheese, grated
3/4 c. pepper jack cheese, grated
1/4 tsp. cayenne

Directions:

1. Melt 3 tablespoons of butter in a skillet over medium heat.  Add garlic and cook until fragrant.  Increase the heat to medium-high and add the spinach.  Cook, stirring often, until the spinach wilts.  Remove the spinach from the skillet and put in a small strainer.  Squeeze the excess juice back into the skillet and set spinach aside.

2. Add the artichokes to the now-empty skillet and cook over medium-high heat for several minutes, until liquid is cooked off. Remove from the pan and chop up with the spinach.

3. In the same skillet, melt the remaining tablespoons of butter and whisk in the flour until it makes a paste.  Cook over medium-low heat for 1 to 2 minutes, then slowly whisk in the milk.  Stir and cook until slightly thickened.

4. Add remaining ingredients and stir until the cheeses are all melty and the sauce is smooth.  Add in the chopped artichokes and spinach and stir to combine.

5. Pour the dip into a shallow baking dish. Top with additional grated pepper jack and bake at 375 degrees for 15 minutes, or until the cheese is melted and bubbly.

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Peanut Butter and Jelly Muffins

These muffins are the epitome of the classic sandwich. Perfect breakfast/snack!

Ingredients:

1 c. unbleached flour

1 c. whole wheat pastry flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. smooth natural peanut butter

1/2 c. packed brown sugar

2 large eggs

1 c. buttermilk

1 tsp. vanilla extract

1/2 c. jam (strawberry or raspberry)

6 Tbsp. salted dry roast peanuts, coarsely chopped

Directions:

Preheat oven to 400 degrees.  Prep a 12-cup muffin tin.

In a bowl, sift together flours, baking powder, and baking soda and set aside. In a mixing bowl, use a hand mixer (or Kitchenaid) on medium low to combine the peanut butter with the sugar until well blended.  One at a time, add the eggs, beating well after each addition.  Alternating, mix in one third of the dry ingredients, then one-half of the buttermilk.  Repeat, including the vanilla with the last addition of buttermilk, and finish with the remaining dry ingredients, making each addition before the last is completely blended in.  The batter will be very stiff.

Using 1 1/2 tablespoons batter, cover the bottom of each muffin cup, spreading out to the edge.  Place 2 teaspoons of the jam in the center of each muffin.  Cover with about 2 1/2 tablespoons batter, bringing it out to the edge to seal in the jam.  The cups should be about two-third full.  Sprinkled each muffin with peanuts.

Bake for 20 minutes, or until the muffins are puffed and golden, not browned.  Cool 5 minutes ona rack in the tin then turn the muffins out onto the rack and cool completely.

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Pumpkin Cinnamon Roll Sheet Cake

It's been quite some time since I've posted any new recipes. Between the normal craziness of life and having shoulder surgery, the M&M Kitchen has been closed to adventuresome cooking.  I apologize if any of you are regular followers and have been having withdrawals from new recipes... I'm sure there's no one out there too disappointed!

I was introduced to this recipe by my best friend, who shares my love for all things cake, pudding, pumpkin, and cinnamon roll.  This wraps it all into one delicious, irresistible slice of heaven!  Thank you Pinterest, for pulling through yet again!

Ingredients:

1 box yellow cake mix

4 eggs

1/2 cup vegetable oil

1/2 cup buttermilk

3.4 oz box Vanilla Instant Pudding Mix

1/2 cup sour cream

15 oz. can pumpkin

1 stick (8 Tbsp) usalted butter

3/4 cup packed light brown sugar

1/2 tsp. ground cinnamon

3/4 cup powdered sugar

1/4-1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.

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Test Kitchen Pumpkin Bread

In my personal, unprofessional opinion, this bread had the best texture... so moist and dense! The crust was perfect, though this loaf may have had more dough than most people like (I credit that to my finicky oven).  I made two loaves, one plain and one with chocolate chips for the hubby.

Ingredients:

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp salt

1/2 tsp. nutmeg

1/2 tsp. ginger

1 (15-oz) can pumpkin (make sure its unsweetened, NOT pumpkin pie filling)

1 c. white sugar

1 stick (8 Tbs) unsalted butter, melted and cooled

2 large eggs

2 tsp. vanilla extract

1 c. pecans/walnuts, toasted and chopped coarse (I omitted these in one loaf, replaced the with chocolate in the other)

Directions:

Preheat the oven to 350 degrees.  Prep a 9 by 5 loaf pan with cooking spray.

Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl.  Whisk the pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.

Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined.  Fold in the nuts (if using).  The batter will be very thick.

Scrape the batter into the prepared pan and smooth the surface.  Bake until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45-55 minutes.  

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

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Surprise Success!

What a spread.

Last weekend, we hosted a surprise 30th anniversary party for my parents.  It was a HUGE success.  Over 30 people came and honored the happy couple, and to top it off, Mom and Dad had no idea that we had this planned! I served brunch theme food, including Bacon Quiche Tarts and Quiche Lorraine Muffins.  I know it looks like a lot of work, but there are two tricks: 1. Bake almost everything on a free day and freeze.  2. Don't be afraid of store-bought delights.

Besides the recipes mentioned above, we also had:

• Whole Wheat Banana Bread
• Ham & Cheese Bake
• Veggie Dip
• Fruit Dip
• Brownies (from a Ghiradeli box)
• Costco-bought Cinnamon Rolls (Mac almost likes them better than my homemade ones!)
• Aunty Christy's Cinnamon Muffins

The dips were delicious and easy to make; an easy must-have for any gathering.

Fruit Dip:

Cream together 1-(8 oz) package of cream cheese (softened) and 1 jar of marshmallow creme.  Simple as that.

Lemon-Dill Veggie Dip:

Ingredients:

3/4 c. mayonnaise (I usually avoid mayo at all costs, but it's hard to make a creamy dip without it)

3/4 c. sour cream

4 T. fresh lemon juice

4 oz. crumbled feta

2 T. fresh dill

Salt and Pepper

Mix all of the ingredients well. Again, simple as that.

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Jam-time!

When you pick 25 pounds of fresh, organic strawberries it's time for some jam!

This is only about 1/8 of the berries we picked.  I only used this much on a double batch of jam! The rest went in the freezer to use throughout the year...

 First, you need to hull the strawberries.  The easiest way to do this is using a straw, as seen here:

After you hull, you mash. (Next time, I might puree... I think I like smooth jam best).

Then, you mix the mash with lots of sugar. Lots. I tell you, do not skimp on the sugar...

I did not want to put in as much sugar as I did, but it's necessary for the jam to gel.

For 4 quarts of berries, you use approximately 10-12 cups of sugar.

I know. Ridiculous.

But necessary.

 So, go ahead... pour it in...

Then slowly bring that to a boil.  You want to try to get it up to 220 degrees. 

 Meanwhile, start sanitizing your jars and lids (lids on the stove, jars in the dishwasher)...

And start your water bath...

 ... and make a yummy strawberry beverage.

(Strawberry puree, lemonade, and ginger ale)

... and start some strawberry fruit leather in the dehydrator

(accompanied by 5 layers of drying apples!)

Once the jam starts boiling, and the water bath gets going, I get too busy to take pictures.  It's easy; you just ladle the hot jam into hot jars (straight out of the dishwasher), and process in the boiling water bath canner for 15 minutes.  Key points are to make sure:

1. Rims of the jars are clean.

2. Lid pieces are secure.

3. Jars are completely covered by water in the water bath.

After 15 minutes, remove the jars CAREFULLY, and voila!

Jam for the next 6 months! (or Christmas presents!)

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Homemade Nutella

I've been too busy lately to update posts, but I promise to have new recipes up sometime next week! For now, jump on over to Brynna Begins, and check out her awesome homemade nutella recipe!!

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Mac's Guacamole

This really isn't MAC's guacamole, but I think of it that way since he is always the one who makes it; and he does a killer job at it, too!  He usually makes this to go in his fantastic 7 layer dip (which I'll give you the 7 layers for at the end of this post).  The guacamole recipe is off of allrecipes.com

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

Directions:

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.

7 layer dip:

The recipe calls for it to be warmed up, but Mac likes to serve it cold, and everyone likes it that way.  Goes great with the Tostitos scoops!  Just spread each layer in a 9x13 pan and serve.

1 can Refried Beans

8 oz. sour cream

Guacamole (1 recipe)

2 c. Colby Jack cheese, shredded

2-3 Roma tomatoes, diced

1 can sliced black olives

Jalapenos (optional)

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Orange Julius

Just like in the mall! This can be made with a variety of yogurts or added fruit to customize it.  I used strawberry yogurt this time.  I also cut the recipe in half, making half a container of orange juice with the left over concentrate.  A full batch makes 4 12 oz. servings.

Ingredients:
1 c. frozen orange juice concentrate
8 oz. plain yogurt
2 1/2 c. milk
1 tsp. vanilla

Directions:

Combine all the ingredients in a blender and blend until smooth.  Easy as that!

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Homemade Poptarts!

Novelty.  I'm not sold on the current state of this recipe, but simply the idea of a homemade pop-tart is solid in my book!  I plan to play with the ingredients a little more and see if I can create a slightly sweeter and flakier dough.

Thanks to Heavenly Homemakers for the recipe!

3 1/2 cups whole wheat flour
1 teaspoon sea salt
1 cup melted butter
1 cup plain yogurt
About 5 ounces of 100% fruit jelly or jam (I used my homemade blackberry)

Begin by mixing the flour, salt, butter and yogurt. 

Knead the dough just a little bit to make it nice and workable.  Roll out the dough on a large, well floured surface.  Use a knife to cut the dough into the desired poptart size you would like.  

Place about a 1/2 teaspoon of jelly on 1/2 of the dough rectangles.  Spread the jelly around, leaving the edges free.

Top each jelly-coated rectangle with a plain one.  Seal the two together using a fork.  Bake in a single layer at 350 degrees for about 25 minutes, until they are golden brown.

*I put the entire batch in the freezer and then reheat them in the toaster - delicious afternoon snack!

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Failure in the Kitchen

I learned something about myself tonight....

... I am a terrible fryer!

That's right, I attempted to fry something and I failed - miserably! Let's just say that I'm airing out the house, my eyes are faucets, and there's two batches of makeshift churros in the garbage!

Some keys to successful frying include:

1.  Using the right amount of oil

2.  Heating the oil to the correct temperature (using a thermometer)

3.  Precisely measuring each piece of dough to the same size

4. Frying until golden brown

None of which I did.  It's okay; I'm perfectly fine with not adding frying to my repertoire! 

Here's what the churros should look like, courtesy of allrecipes.com:

Mine obviously didn't even have a close resemblance to these. I'll spare your eyes and not post a picture of my disaster.

I'm all about healthy cooking, and churros do NOT fall into that category... however, if you are having a Mexican-food potluck (like me), and want to be the hero (unlike me) who brings churros, here's the recipe:

Ingredients

• 1 cup water
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon

Directions

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.



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Wheat Pita Bread

I thought for sure I had already posted this, but I can't find the post anywhere, so here it is again!

Ingredients:

• 1 1/8 cups warm water (110 degrees F/45 degrees C)
• 1 1/2 c. all-purpose flour
• 1 1/2 c. whole-wheat flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

Directions

1. Stir together water and yeast in the bowl of a kitchenaid mixer fitted with a dough hook.  Let stand for 5 minutes, or until yeast is dissolved and foamy.
2. Stir in remaining ingredients.  Turn mixer to medium speed and knead for 10 minutes.  Transfer to a greased glass bowl and let rise until doubled, about 1 1/2 hours.  
3. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
4. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

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