Super Bowl XLlll Winner - 5 Recipes


I want to say thank you to everyone who participated in the Sam's Club Super Bowl recipe contest.  The response was amazing and the recipes were pretty fantastic.

I have never drooled so much in my life.  I am not kidding.  You people know how to eat!  I really wonder how many pounds of Velveeta, cream cheese and sausage will be consumed this weekend?  I'm thinking a lot.

Anyway, sadly there can only be one winner.  It's not fair.

I made all five finalists recipes and they were all over the top DELICIOUS.  If you don't believe me, make them for yourself, you won't be disappointed with any of them.  If you make all five for your Super Bowl party you will have one heck of a feast.  No one would ever forget it.

Now I know you want me to stop blubbering and announce the winning recipe....is the suspense killing you?

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........

The winner of the Super Bowl XLlll recipe contest is..........


Wasn't that annoying?

Was it?




BURP!  Buffalo Chicken Dip!!!  (the crowd cheers).  If you had to bottle what the Super Bowl tastes like...this would be it.

This recipe submitted by Lori from over at Burp! Where Food Happens in Milwaukee, Wisconsin was seriously over the top in flavor.  It was hot wings in a casserole dish.  I loved it. 

I chose this recipe as the winner because it was all the flavors we expect to eat on the Super Bowl but prepared in a new way.  If spicy, flavorful and easy to make is what you are looking for...this dish is for you.  I'm not sure how many other ways I could say I loved it, I just did.  This sentiment was confirmed by my neighbors Paul and Tarri who also LOVED it.  I'm telling you, it's a winner.  I even prepared it two different ways to see if various substitutions could be made and it came out perfect both times. 

Lori send me an email with your address and I will mail out you $250 gift certificate to Sam's Club right away!




One of the best parts about this dip is your fingers stay clean, unlike eating hot wings where the sauce usually ends up in my hair.

Burp!  Buffalo Chicken Dip

4 boneless, skinless chicken breasts, poached and shredded (or 2 cans chicken breast, 12.25 ounces each)
1 12 ounce bottle of Frank's Red Hot or Frank's Buffalo Wing Sauce (I used 6 ounces of the Red Hot and 6 ounces of the Wing sauce)
1-1/2 cups finely chopped celery
2 T olive oil (I used 1 T)
2 - 8 ounce packaged neufchatel cream cheese (2 8 ounce packages of regular cream cheese also works well), room temperature
1 12-14 ounce bottle of good quality bleu cheese dressing (I used 12 ounces)
8 ounces shredded sharp cheddar cheese

Chicken:
Place chicken breasts in a sauté pan (with a cover) large enough to hold them all in one layer.  Add 1-2 cups water or chicken broth to pan.  Bring to a boil, reduce heat, cover and cook for 9-14 minutes until chicken is no longer pink (thermometer should reach 160 degrees F).  Remove chicken from broth.  When chicken has cooled slightly, shred well with two forks. You do not want large chunks. 

Or, use canned chicken.  It worked just as well.

Mix chicken with hot sauce and set aside.  This can be done a day or two ahead (place in a container and refrigerate if not using right away).

Dip:
Preheat oven to 350 degrees.

Heat olive oil in a sauté pan over medium heat.  Add celery and sauté just until tender.  Take pan off heat.  Add chicken mixture and combine.

In a large bowl, beat cream cheese until fluffy.  When cream cheese is creamy, add bleu cheese dressing and stir to combine.  Add chicken-celery mixture and mix thoroughly.

Place dip in a large casserole dish (I used a 12 x 9).  Bake uncovered for 20 minutes.  Add cheddar cheese and stir to combine.  Bake for another 20 minutes or until heated through.

Serve with additional sticks of celery and slices of crusty French bread or tortilla chips for dipping.

Congrats again, it was truly awesome.

And as promised, the other four finalists photos and recipes.  All were also amazing and you won't go wrong with any of these on Super Bowl Sunday or any day really.  I hope you all get a chance to make them.




Gwen's Original Corn Chowder from Gwen at Good To Be Me in Idaho.  Gwen created this recipe for an Adopt-A-Grandparent dinner. 

Let me just tell you....THIS IS THE BEST CORN CHOWDER I HAVE EVER EATEN.  I will now be making this recipe as often as I can.  If you are looking for a main course Super Bowl recipe, look no further.  It's dang amazing.  When a soup can sit higher than the bowl it's been placed in....you can bet it's a thick, hearty meal.


 

This beautiful pot of soup was taken over to my very good friend Stacy who is home and very ill with double pneumonia.  Stacy has three small children, a husband and an eight-week old Golden Retriever.  She needs to get better.  I would have never taken this pot of chowder to someone unless it was AMAZING.




This is game food people, make it and tell me what you think.  It came together and thickened up so easy, you'll be surprised.

Gwen's Original Corn Chowder

3/4 cup butter
1 onion, chopped (I used yellow)
1 clove garlic, minced (I crushed 2 cloves)
3/4 cup flour
1-1/2 teaspoons salt (I used table salt)
1/2 teaspoon fresh ground pepper
3 large potatoes, cooked, peeled and cubed (I used 2-1/2 lbs. russet potatoes and cubed them small enough to cook in the soup)
1 lb. bacon, cooked and crumbled
1 large package frozen corn, thawed
4-1/2 cups milk
1 cup chicken broth
1 teaspoon parsley flakes
1 cup cheddar cheese, shredded
1/2 cup sour cream

In a large saucepan melt butter over medium heat.  Add onion and garlic; sauté onion until it is clear.  Whisk in flour, salt and pepper.  Stir until smooth.  While stirring, gradually add milk and chicken broth.  Add in potatoes, bacon, corn and parsley flakes.  Continue to heat over medium to low heat, stirring frequently until chowder has thickened, about 20 minutes.  Remove from heat.  Whisk in grated cheese and sour cream, stir until cheese has melted.  Serve in hollowed out bread bowls.

*The recipe indicates to use cooked potatoes.  I cubed mine small enough and added them raw.  I let the soup cook 20 minutes uncovered as the recipe states and then covered the soup and continued cooking another 15 minutes.  The potatoes were completely cooked and i didn't have another step of cooking the potatoes.  Make sure to stir frequently as to not burn the bottom.




Pull-Apart Bacon Bread from Cheryl in Minnesota.  Wow.  I mean just look at it, what else can I say but it's as good as it looks.  It was so yummy I kept it all to myself.  It's like Monkey Bread except savory.  This is one of the dishes you could put on the coffee table in front of the TV and everyone would just pick away at it until nothing was left. 




Here it is when you flip it out of the pan onto a dish. 




The inside is buttery and full of bacon and bell peppers.  It is very unique and yummy.




Your Super Bowl party needs this.  See how shiny my fingers are?  It's the butter.  Yum.

Pull-Apart Bacon Bread

1 lb. (16 ounces) bacon, fried and crumbled
1 teaspoon oil (I used extra-virgin olive oil)
3/4 cup chopped pepper (I used a mix of red and green bell pepper)
3/4 cup onion, chopped (I used yellow)
3 tubes biscuits (I used Pillsbury Grands Flaky Layers 16 ounces each)
1/2 cup margarine, melted (I used butter)
1/2 cup shredded cheese (I used cheddar)

In oil sauté peppers and onion until tender.  Cut biscuits into quarters and place in large mixing bowl.  Add peppers-onion mixture, bacon, margarine and cheese, tossing until well combined.  Pour into lightly greased 10" bundt pan.  Bake at 350 degrees for 30 minutes.

*After 30 minutes I felt mine was not done yet as some of the biscuits on top still looked doughy.  I covered the top with foil to prevent burning and returned to the oven for 15 more minutes.  It came out perfect at that point.  I wasn't sure if I had used the right size package of biscuits as it was not indicated in the recipe.  Maybe Cheryl, the recipe owner could enlighten us.




Robin Sue over at Big Red Kitchen in Virginia always has something good cooking up in her kitchen.  This was no exception.  I love Jalapeno Poppers and have always told my husband that if I am ever on my death-bed to please deliver these to my bedside.  This is of course assuming I could eat.  If I could eat why would I be dying?  Yeah, I know it's stupid but it's true.

So when Robin Sue sent me this Jalapeno Popper Dip I couldn't resist.  Let me just say, it is so authentic tasting I couldn't believe it.  It's fabulous.  Can you see the crust on there?  I thought so.

My friends Kristy and Jim also join me in my sentiments in declaring this dip an all-time favorite.  The recipe has already been passed around to family and friends as it is really, really good.




See the thickness?  Yum.




It easily scoops out onto a plate.  Again, do you see the crust?  I know you do.




Robin Sue suggested using bread to eat with dip but I was out.  The chips worked just fine!

Jalapeno Popper Dip

2 - 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 - 4 ounce can chopped green chilis (do not drain)
1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted

In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese.  Spread the dip into a greased (I used butter) 2-quart casserole dish. 

In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese.  Pour melted butter over the crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes.  The top should be browned and the dip bubbling on the edges.  Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip.  Serve with buttery crackers, French baguette or chips.  Serves 8-10.




Antipasto Squares from Lisa at the Cutting Edge of Ordinary in Rhode Island.  Look at these.  They are as good as they look.  Full of cheese and meat, the men at her Super Bowl party request them every year.  I don't blame them.  They are awesome.




See the layers?  Incredible.




Make several pans of these because they won't last.

Antipasto Squares

2 large packages Pillsbury Crescent Rolls (I used Pillsbury Crescent Big & Buttery, 10 ounces each)
1/4 lb ham, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 pound Genoa salami, thinly sliced
1/4 pound, Swiss cheese, thinly sliced
1/4 pound pepperoni, thinly sliced
3 large eggs, lightly beaten
3 Tablespoons grated cheese (I used cheddar)
Dash pepper (Lisa also adds a dash of Mrs. Dash)

Lightly spray a 9 x 13 pan with cooking spray.  Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan.  Make sure you push together all the little perforations.  Layer meat and cheese in the order listed above.  The 1/4 pound is an estimate.  Just keep layering until it covers the pan.  Do not overlap the pieces.  One note - try to use baked ham instead of cooked ham.  Cooked ham can sometimes be too watery.  If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat.

In a medium bowl add eggs, cheese, pepper and Mrs. Dash.  Pour most of the egg mixture on top of the meat and cheese, reserving a small amount.  Top with second package of crescent rolls and brush and brush with remaining egg mixture.  Bake 25 minutes at 350 degrees or until top is golden brown.  Let cool a bit before cutting into squares so the cheese does not ooze out the sides.  Serve warm or room temperature.

These are fabulous. 

Thanks again everyone it was quite the delicious week.

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Posted by Noble Pig at Friday, January 30, 2009 12:39 AM
Categories: .Apps
 
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