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Supper Bowl Stockpile

January 29, 2013
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Watching the Super Bowl can take a lot out of you. Rooting for your team. Cursing the officials. Arguing with fellow big-screen TV watchers over specific plays. Cheering in triumph over every brilliant run. Wailing in distress over every dropped pass.

 
Under such grueling circumstances, you’ll need proper fortification. The re­cipes that follow offer just the right balance between necessary protein intake and plain, ordinary, good-tasting finger foods.
 
Don’t forget to stock up way before the pre­game pregame show.
 
Baked Spinach ­Artichoke ­Yogurt Dip
Courtesy of the National Dairy Council
1 can (14 oz.) artichoke hearts, drained and chopped
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 container (8 oz.) low-fat plain yogurt
1 cup shredded part-skim, low-moisture Mozzarella cheese
1⁄4 cup chopped green onion
1 garlic clove, minced
2 Tbsps. chopped red pepper
 
Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate.
 
Bake at 350˚ for 20 to 25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.
 
Serves 8.
 
Ultimate Twice-Baked ­Potatoes
4 large baking potatoes
1 cup sour cream
1⁄2 cup milk
4 Tbsps. butter
1⁄2 tsp. salt
1⁄2 tsp. pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
 
Preheat oven to 350˚.
 
Bake potatoes in preheated oven for 1 hour.
 
When potatoes are done, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add the sour cream, milk, butter, salt, pepper, 1⁄2 cup cheese and half of the green onions.
 
Mix with a hand mixer until well-blended and creamy.
 
Spoon the mixture into the potato skins. Top each with remaining cheese and green onions.
 
Bake for another 15 minutes.
 
Serves 8.
 
Roasted Potato Wedges with Cheddar Sauce
Courtesy of the National Dairy Council
3 large baking potatoes, each cut
into 8 wedges
2 Tbsps. vegetable oil
1⁄2 tsp. salt
1⁄4 tsp. pepper
 
Cheddar Sauce Ingredients:
3 Tbsps. canola oil
2 Tbsps. flour
1 and 1⁄4 cups 2 percent reduced
fat milk
11⁄4 cups shredded sharp Cheddar cheese (5 oz.)
2 Tbsps. finely chopped green onions
1⁄4 tsp. cayenne pepper
 
Preheat oven to 425˚.
 
In a resealable plastic bag, toss potatoes with oil, salt and pepper. Spread evenly onto baking pan and cover with foil. Bake for 30 minutes, remove cover and turn potatoes. Bake for 10 additional minutes or until lightly browned.
 
For the sauce: Heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions and pepper.
 
Serve potato wedges with warm cheese sauce.
 
Serves 6.
 
Mississippi Mud Cake
2 cups sugar
1 cup butter, softened
4 eggs
2 tsps. vanilla
1 and 1⁄4 cups all-purpose flour
1⁄2 cup unsweetened cocoa
1⁄2 tsp. baking powder
1 cup chopped walnuts
3 cups miniature marshmallows
 
Frosting Ingredients:
1⁄3 cup butter, softened
2 and 1⁄2 cups powdered sugar
1⁄2 cup unsweetened cocoa
1⁄3 cup half-and-half
1 tsp. vanilla
 
Heat oven to 350˚. Line a 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray foil with nonstick cooking spray. 
 
Combine sugar and 1 cup butter in large bowl; beat at medium speed until well mixed.
 
Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, 1⁄2 cup cocoa and baking powder. Beat until well mixed. Stir in walnuts.
 
Spread the batter into prepared pan. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle marshmallows over top.
 
Continue baking for 2 to 3 minutes or until marshmallows are puffed and softened.
 
For the frosting: Combine 1⁄3 cup butter, powdered sugar, 1⁄2 cup cocoa, half-and-half and vanilla in medium bowl.
 
Beat at medium speed until well mixed.
 
Immediately spread over marshmallows, creating a marbled or “muddied” effect.

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