Happy New Year! I hope everyone had a very Merry Christmas. I spent the holiday with my family, including my super sassy and ultra adorable 1 1/2 year old. She's probably the cutest little Duck Fan you'll ever meet and with the new kitchen Santa brought her, she'll be cooking up her own Gridiron Grub any day.
Now that all of the presents are opened and the tree has been hauled to the curb, I am ready to share some championship recipes with you. Whether you are a die-hard Duck fan smelling roses or you bleed purple and have dreams of a National Championship title, these dishes are sure to please your party crowd.
Southwestern Snack Mix
3 cups each corn, rice and wheat Chex cereal
1 cup mixed nuts
2 cups mini pretzels
1/2 cup pepitas (dry roasted pumpkin seeds)
6 tbsp butter
2 tbsp worcestershire sauce
1/2 tbsp hot sauce
1 1/2 tsp seasoned salt
1 tsp garlic powder
1/2 tsp onion power
1/2 tsp chili powder
1/2 tsp cumin
Preheat the oven to 250 degrees. Place cereal, nuts, pretzels and pepitas in a large roasting or baking pan. Melt the butter and mix in the worcestershire sauce, hot sauce, and seasonings. Pour the butter mixture over the cereal mixture. Stir well and bake 45 minutes to one hour, stirring every 15 minutes. Spread on cookie sheets to cool. Store in air tight containers.
Touchdown Taco Dip
1 can vegetarian refried beans
1/2 cup mild salsa
2 avocados, mashed
1 tsp olive oil
1/2 tsp lime juice
1/4 tsp chili powder
dash of salt
1 small can diced green chiles
1 cup sour cream
1 tomato, seeded and diced
1 small can sliced olives
4 green onions, sliced
1 cup shredded cheese
Stir together refried beans and salsa and heat in a sauce pan on low until spreadable. Spread bean mixture in the bottom of a 9 x 13 inch pan. Allow bean mixture to cool. Mix mashed avocados with olive oil, lime juice, chili powder and salt. Spread avocado mixture over cooled bean mixture. Drain green chiles and spread over avocado mixture. Next, spread sour cream gently over top of the green chiles and avocado. Top with olives, tomatoes and cheese. Sprinkle green onions over top. Serve with your favorite tortilla chips.
"My Auntie Makes the Best Rockamole!" Guacamole
4 large ripe avocados, three mashed, one chopped
1 medium shallot, peeled and finely chopped
1 small tomato, seeded and diced
2 tbsp sour cream
1 tbsp olive oil
1 tsp fresh lime juice (or more, to taste)
1/2 tsp garlic powder
1/2 tsp chili powder
salt & pepper to taste
Mix all ingredients together and serve with tortilla chips.
Chipotle Chicken Chili
2 medium red sweet peppers, cut into 1-inch pieces
1 medium onion, diced
2 tbsps quick-cooking tapioca
10 chicken thighs and/or drumsticks, sinned
2 14.5 oz cans diced, fire-roasted tomatoes
1 14.5 oz can kidney beans, drained and rinsed
1 14.5 oz can black beans, drained and rinsed
1 14.5 oz can white beans, drained and rinsed
1 6 oz can tomato paste
3 tbsp finely chopped canned chipotle peppers in adobo sauce
2 tsp sugar
1 tsp salt
Shredded cheese, sour cream and chopped cilantro for toppings.
In a 5-7 qt. slow-cooker mix peppers, onions, 1 can of the tomatoes and all of the beans. Pour tapioca over top. Place chicken pieces on top of the mixture. In a separate bowl, mix the other can of tomatoes, tomato paste, chipotle peppers, sugar and salt. Pour the mixture over the chicken. Cook on low for 8-9 hours or on high 4-4 1/2 hours. After cooking, set slow-cooker to warm and remove chicken pieces. Set chicken aside until it is cool enough to handle. Remove chicken from the bone and shred. Return chicken to the chilie and stir well. Makes at least 8 hearty servings. Top with shredded cheese, a dollop of sour cream and chopped cilantro.
Aimee's Bars
1 1/2 cup finely crushed thin pretzel sticks
3/4 cup butter or margarine, melted
1 14 oz can reduced-fat sweetened condensed milk
4 oz unsweetened baking chocolate
2 cups mini marshmallows
1 cup sweetened flaked coconut
1 cup chopped pecans
4 oz semi-sweet baking chocolate
1 tbsp shortening
Preheat oven to 350 degrees. Combine pretzels and butter and press into the bottom of a 9 x 13 inch pan.
Mix unsweetened chocolate and sweetened condensed milk in a microwave safe bowl. Microwave on high 1 -1 1/2 minutes, or until melted, stirring every 30 seconds. Pour the chocolate mixture over the pretzel mixture. Sprinkle marshmallows, coconut and pecans over top and press firmly into the chocolate. Bake for 25-30 minutes, until lightly browned. Allow bars to cool completely. Melt the semi-sweet chocolate and shortening in the microwave on high for 1 minute or until smooth, stirring every 30 seconds. Drizzle the chocolate mixture over top of the bars. Refrigerate the bars until set.
Spiked Hot Chocolate
1 packet hot chocolate mix
6-8 oz hot water
1 shot vanilla vodka
Mix and enjoy.
