skip to main content

What's Your Favorite Superbowl Recipe?

15 years ago

What are your favorite Superbowl recipes and foods?

Thank you!

Sort by:Oldest

Comments (22)

caliloo
15 years ago
I usually make something that represents each team.... a few years back I made Rothlis-Burgers (Pittsburgh) and last year I made Jambalaya for New Orleans so it is something different each year.

This year I will definitely be making a cheese fondue, but I haven;t decided on the Pittsburgh food yet. Along with the team dishes I will be making wings, bacon caramel popcorn, and maybe something like summer rolls just to lighten it up a little.

GO PACKERS!!!!

Alexa
ghoghunter
15 years ago
Pierogies would be a good choice for Pittsburgh!!! Easy to make and quite delicious in my opinion! My daughter makes her own homemade ones but I cheat and use Mrs T's!!!
Joann
Related Discussions
What is your favorite recipe for using bulgur?
Q
Comments (21)
BERBER CHICKEN AND TOMATO SALAD (source: "The Grains Cookbook" by Bert Greene) A recipe from Morocco. 1 c. bulgur 1 c. chopped, seeded, peeled tomatoes (about 2 medium) 2 c. boneless skinless cooked chicken pieces 3 T. chopped fresh basil 1 t. chopped fresh mint 2 cloves garlic, minced 1/3 c. olive oil 3 T. red wine vinegar salt and freshly ground black pepper to taste chopped fresh parsley, for garnish 1. Cook the bulgur in a large pot of boiling salted water until tender, 20-25 minutes. Drain, and set aside to cool. 2. In a large bowl, combine the cooled bulgur, tomatoes, chicken, basil, mint, and garlic. Lightly toss, then add the oil, vinegar, and salt and pepper. Sprinkle with parsley. Serves 4-6. BULGUR\-STUFFED TOMATOES (source: "The Grains Cookbook" by Bert Greene) 4 ripe medium tomatoes 1/4 c. strong homemade chicken stock 2 T. olive oil 1 medium onion, finely chopped 1 lg. clove garlic, minced 1 t. sugar 1/2 c. bulgur 1 t. chopped fresh basil, or 1/2 t. dried 1/2 t. chopped fresh thyme, or 1/4 t. dried 1/2 t. salt 1/4 t. freshly ground black pepper 1/8 t. hot pepper sauce 2 T. freshly grated Parmesan cheese 1\. Slice the top off the tomatoes and scoop out the interiors with a spoon, leaving about 1/4\-inch thick walls. Turn the scooped\-out tomatoes upside down on paper towels to drain. Place the tomato pulp and seeds in the container of a food processor or blender, and process until smooth. You should have about 1\-1/4 cups liquid. Add enough chicken stock to make 1\-1/2 cups total liquid. 2\. Heat the oil in a medium\-size saucepan over medium\-low heat. Add the onion; cook 1 minute. Add the garlic; cook 3 minutes longer. Stir in the tomato mixture and add the sugar, bulgur, basil, thyme, salt, pepper, and hot pepper sauce. Heat to boiling. Then reduce the heat and cook, covered, over low heat until the bulgur is tender and all the liquid has been absorbed, 20\-25 minutes. (Remove the cover and continue to cook if the mixture seems too wet.) Turn off the heat and let the pan stand, covered, for 10 minutes. 3\. Stuff the bulgur mixture into the tomato shells, mounding it high. Sprinkle with the Parmesan cheese. Place under a preheated broiler and cook until the tops are golden and the tomatoes are warmed through, about 5 minutes. Serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ BULGUR SLAW (source: "The New Book of Whole Grains" by Marlene Anne Bumgarner) 1 small head of cabbage 1 small green bell pepper 1 small onion 1 carrot 1/2 c. bulgur (or cracked wheat, soaked overnight 1 c. sour cream or yogurt 1 t. onion, finely minced 1 t. salt 1/4 t. pepper 1/2 t. caraway or celery seed Shred cabbage, finely chop pepper, onion, and carrot. Rinse, drain, and refrigerate until ready to serve. Meanwhile, stir together sour cream, minced onion, and stir in dressing. The toasted taste of bulgur is best for this recipe, but cracked wheat or triticale may be substituted with satisfactory results. ~~~~~~~~~~~~~~~~~~~~ VEGETABLE PILAF (source: "The New Book of Whole Grains" by Marlene Anne Bumgarner) 1 T. vegetable oil 1 onion, chopped 1 celery stalk, chopped 1 carrot, chopped 1/4 pound mushrooms, sliced 1 c. bulgur or cracked wheat 1/4 c. pumpkin, sunflower, or sesame seeds 1 T. fresh parsley or 1 t. dried 1 t. salt 2 c. vegetable or meat stock Saute onion, celery, carrot, and mushrooms in oil until tender. Add bulgur and seeds, stirring until grain is slightly browned. Sprinkle with parsley and salt and add stock, stirring until combined. Cover and simmer over low heat until all moisture is absorbed, about 15 minutes. \-Grainlady
...See More
RECIPE: Looking for your favorite tailgate recipes!!!!!
Q
Comments (4)
This one is always a huge hit when we go boating. Travels well, very tasty , substantial and a bit different. Don't let the ingredients list put you off it really is very easy to make. Real N'awlins Muffuletta (Weed) 1 cup pimento-stuffed green olives crushed 1/2 Cup drained kalamata olives crushed 2 Clove garlic minced 1/4 Cup roughly chopped pickled cauliflower florets 2 Tbl drained capers 1 Tbl chopped celery 1 Tbl chopped carrot 1/2 Cup pepperoncini drained 1/4 Cup marinated cocktail onions 1/2 Tsp celery seed 1 Tsp dried oregano 1 Tsp dried basil 3/4 Tsp ground black pepper 1/4 Cup red wine vinegar 1/2 Cup olive oil 1/4 Cup canola oil 2 (1 pound) loaves Italian bread 8 ounces thinly sliced Genoa salami 8 ounces thinly sliced cooked ham 8 ounces sliced mortadella orcappicola 8 ounces sliced mozzarella cheese 8 ounces sliced provolone cheese Directions 1. To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight. 2. To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella ,mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters. 3 Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
...See More
RECIPE: Your favorite recipe?
Q
Comments (13)
In case you're interested in adding international recipes, here are my two favourite meatball recipes, one from Germany and the other from Mallorca, Spain. (Poached meatballs in lemon & caper sauce.) Here is a German dish which originated in Königsberg, former capital of eastern Prussia, now part of Russia and called Kaliningrad. Having a pleasant, mild flavour, these meatballs are also a low calorie dish as they are cooked in water. They're well known in most German households and are often a family favourite. Ingredients: 1/2 lb finely ground veal (225 grams) 1/2 lb finely ground lean pork (225 grams) 1 large onion - peeled and finely chopped 8 finely chopped + 2 finely chopped later for sauce (total 50 grams) 2 TBS capers finely chopped + 1 TBS whole capers later for the sauce 1 lg egg, beaten 3 slices firm crusts removed, soaked in water juice of 1/2 lemon - or juice of whole lemon if it is very small 2 bay leaves 2 whole cloves (aromatic spice cloves) 1/2 TBS oil for frying onion 2 TBS flour mixed with water salt & freshly ground pepper 1. Sauté onion gently until golden and put aside. 2. Mix the two ground meats with 8 of the chopped anchovies, 2 TBS chopped capers, beaten egg and the soaked bread which has been squeezed dry. Then mix in the cooled fried onion and some salt and pepper. 3. In a wide saucepan put 3 3/4 cups of water and add some salt, the lemon juice, bay leaves and cloves. Bring to the boil. 4. Meanwhile form large meatballs with hands and place on a plate - about 14 meatballs. If water boils, turn off until all meatballs are formed. and bring it slowly back to the boil then lower heat and let simmer gently for 30 minutes. Turn meatballs once or twice during this time. 6. When cooked, remove meatballs with slotted spoon to a casserole and keep warm. Mix flour and cold water to a paste and add to the cooking water, stirring to thicken. Add the last two anchovies, chopped fine and 1 TBS whole capers. Bring to the boil and simmer 2 - 3 minutes. Pour and serve with boiled potatoes and green beans. I actually had more sauce than what appears here in the photo. I kept the rest in the pot on the stove for keeping hot. Note: They turned out very well. My lemon was VERY juicy and as I used all the juice, it was a bit too much. Go easy on the lemon juice if it is a large lemon. SharonCb ************************************* Here's a favourite dish from the Island of Mallorca, Spain. - 4 servings 700 grams ground veal (I use 1/2 pork & 1/2 veal) 3 eggs - beaten 1 medium onion - minced 2 cloves garlic - minced flat-leaf parsley - lots 2 teasp oregano 2 teasp thyme 2 teasp sweet paprika powder 2 teasp salt fresh ground black pepper cooking oil 3 medium very ripe tomatoes - (skinning is optional) chopped 1/2 cup milk & 1/4 cup water flour 4 - 6 medium potatoes, peeled and cut into chips (french fries) Utensils needed: - small frying pan about 6 inches diameter - medium or large frying pan or chip fryer - earthenware or ceramic stovetop casserole with lid 1) Mix meat with beaten egg, minced garlic, 2/3 of the chopped onion, salt & pepper, herbs and paprika. Add a few stalks of parsley chopped fine. Mix all together. 2) Pour about 1 cm oil into small frying pan and put on medium heat. Put some seasoned flour (s&p) on a dinner plate and using a small spoon, scoop out meat mixture and begin forming meatballs with help of floured hands, rolling them in flour as needed. Put them on floured plate and when you have six and oil is hot, put them carefully using spoon into the small frying pan to brown. 3) After two or three minutes turn meatballs over using a small spoon. Continue forming more meatballs. 4) As meatballs brown, remove and put them into casserole dish, adding the fresh ones to the pan, six at a time. 5) When done, strain out any burned bits in the frying pan oil and put in the rest of the onion with the tomato, as well as a handful of minced parsley. Cook on medium heat. 6) After a few minutes add the milk and water. Taste and if tomato flavour is too sharp add a pinch of sugar, also some salt. Pour sauce over meatballs in casserole, (optional is pour it through a sieve for finer sauce) put on low heat with lid and simmer very gently 20 minutes, checking and turning them over once. 8) Prepare potatoes and in oil in large frying pan or chip fryer begin making the french fries a few at a time, salting them and keeping them hot in oven. Put a few chips on top of the meatballs, add a bit of chopped parsley and serve at table with extra chips on each plate. Source: Adapted from 'Cocina selecta Mallorquin' SharonCb
...See More
RECIPE: What is your favorite Salad dressing recipes?
Q
Comments (7)
Got all these from the cooking forum and they are favorites! Made the spinach salad from Ann for a luncheon, it was a very big hit! Vittorio's Spinach Salad from Ann T Vittorio's was a restaurant in Toronto that we use to go to years ago. Salad isn't something that I would usually order but I loved his. This is my recreation of his recipe. Salad: Washed and dried baby spinach 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing: 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans salt and pepper Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing: Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. ------------------------------------------- Nancy's "55" Salad Dressing (wizardnm) 1 1/2 teaspoons minced garlic 1 teaspoon dry mustard 1/4 cup vinegar 1/4 cup water 2 teaspoons salt 1/2 cup sugar 1/4 teaspoon crushed red pepper 1/4 teaspoon cracked black pepper 1/2 teaspoon celery seed (optional) 1 cup vegetable oil Combine garlic, dry mustard, vinegar and water in a food processor or blender. Pulse to combine. Add salt, sugar, peppers, and celery seed (if using) With processor or blender running, SLOWLY add vegetable oil in a thin stream. After oil is added, continue to process another 3 minutes. --------------------------------------------------------- Creamy Roquefort Dressing (mqmoi) 1/2 cup mayonnaise 1 large shallot, minced 1 tablespoon Sherry wine vinegar 1 large garlic clove, minced 2 teaspoons Dijon mustard 1/3 cup crumbled Roquefort cheese 3 tablespoons whipping cream Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
...See More
sissyz
15 years ago
Here's my favorite recipe for a fabulous football fest!!!
Pulled Pork BBQ Nachos
Tortilla Chips (the homemade type ones in the brown paper bag do well in this recipe)
2 C Smoked Pork (sub chicken or pulled beef if you like)
1 C Rendezvous BBQ Sauce
3 TBSP Rendezvous Dry Rub Seasoning
16 oz jar spicy nacho cheese sauce
15 oz can seasoned black beans
1 TBSP Ground Cumin
Chopped Anaheim peppers
garnish: chopped tomatoes, green onions, cilantro,

Spread chips in a jelly roll pan and bake for ten minutes @ 350. While warming chips, in seperate pans, heat pork and cheese sauce and black beans.
After chips are warm and crunchy, top with heated pork. Pour cheese sauce over meat, followed by the warmed black beans. Pour the BBQ sauce over all, then shake the cumin and dry rub generously, covering all the chips.
I set the garnishes out in separate prep bowls and leave the jelly roll pan with a couple spatulas, making it easy for several to dish up some nachos!
note: Try to get a Memphis style BBQ sauce!! It is not a sweet sauce, it's smokey and slightly spicy, making it perfect for the nachos.
User
15 years ago
I posted a number of suggestions for Super Bowl on my blog.

Picture heavy so I'll just post a link - Super Bowl Suggestions.

Ann
Virginia7074
15 years ago
DD is a vegetarian, so I often fix Mrs. T's pierogies with fried cabbage and onions, celery (or caraway seeds) and sour cream. That would be a good choice for this Super Bowl.

Should the Bengals ever make it to the Super Bowl in my lifetime (doubtful), I would serve Cincinnati Chili, even if it is messy to eat while watching football.
blizlady
15 years ago
We went to a friend's house a couple years ago to watch the superbowl game and she made the best roast beef sandwiches. I asked for the recipe and it is so simple, you wouldn't believe that this is it:

ROAST BEEF SANDWICHES (SUPERBOWL 2009)

1 sirloin tip beef roast (about 3 to 3 1/2 pounds)
1 packet Lipton Dry Onion Mushroom Soup mix
1/2 cup rice vinegar
1 cup water

Mix the vinegar and water with the package of dry Lipton soup mix. Pour over beef roast in a roasting pan. Cover and roast 3 to 3 1/2 hours at 350 degrees. Thicken drippings to make gravy, slice and serve as beef sandwiches.

I find that the beef roast is easier to slice once it is cold, so I make this the night before but do not thicken the gravy at that time. Then the next day I slice the roast and reheat in the thickened gravy in a crock pot to keep warm. Really delicious!
trudymom
Original Author
15 years ago
What a neat idea to incorporate themes for both teams since my teams did not make it--the Bears and the Cowboys! Thank you!
sally2_gw
15 years ago
Well, living in the Dallas area, I'm already tired of the Superbowl. I can't wait for it to be over with. But, congratulations to the cities whose teams made it!

As for what I fix, we usually do it really casual, as we don't party or anything. We barely watch it. It's probably the only show on tv that I watch just to see the commercials. I'll wonder off and do something else during the game, then rush back to see the commercials. But, back to food, it's one of the few days of the year that we buy bags of chips, dips and salsa, and have something like burgers or hot dogs or something that goes with that sort of snack food. It's never occurred to me to match the food to the teams. That's a very clever idea.

Sally
caliloo
15 years ago
Thanks JoAnn! Pierogis would be perfect!

I will probably end up using Mrs T's only because I am helping with the food for the Book Lovers Party the night before and I will probably be "cooked out" by Sunday.

Alexa

Here is a link that might be useful: Newtown Library Book Lovers Party
arabellamiller
15 years ago
Anything black and gold!

Pierogies are terrific. Also have some heinz ketchup and clark bars on hand. Iron city beer and klondike bars and sandwiches on soft white bread with coleslaw and fries on the sandwich a la Primanti Bros.

Go Stillers.

AM
ruthanna_gw
15 years ago
Since Pennsylvania has the largest annual per capita consumption of both dried beef (the type sliced from dried and smoked beef round, not the sliced "flaked and formed" loaf type like Budding), I'll be making this dip and serving it with pretzel sticks.

BEEFY PRETZEL DIP

8 oz. cream cheese, softened to room temperature
3 Tbs. crumbled blue cheese
1 tsp. Worcestershire sauce
2 to 3 tsp. horseradish
1/8 tsp. ground black pepper
1/4 cup finely chopped dried beef
1 bag of pretzel sticks

In a medium bowl, combine cream cheese, blue cheese, Worcestershire sauce, 2 tsp. horseradish and pepper until smooth. Taste and add the additional teaspoon of horseradish, if needed. Stir in dried beef. Refrigerate until 30 minutes before the game and remove to let dip come to room temperature. Serve with pretzel sticks for dipping. Makes about 1 cup

Note: Recipe can be doubled. A 3-oz. package of dried beef yields approx. 1/2 cup + 2 Tbs. of chopped meat.
teresa_nc7
15 years ago
I get together with some quilting friends for the Superbowl. Between laughing, catching up with each other, knitting, quilting, playing games and eating, we don't see too much of the game, but we always watch the commercials. Ha!

This year I'm taking the Jalapeno Popper Dip with some crackers or French Bread. I'm also thinking about making some pepperoni bread or doing something with that package of Crescent roll dough in the fridge.

Teresa
caliloo
15 years ago
Oh Ruthanna - that will be a great addition to my menu! It is going to be quite the unhealthy culinary experience here on Super Bowl Sunday LOLOLOL!

Cheese Fondue
Pierogies
Dried Beef Dip
Spring Rolls
Cashew Caramel Bacon Popcorn

And beer, wine, sodas and shots of whatever anyone wants....

Alexa
paprikash
15 years ago
Everyone always wants this dip at our parties:

Seven Layered Taco Dip

In order of layering:

1 can El Paso Bean Dip (I use the one
with garlic)

3 small California avocados
or 1 large Florida avocado
(must be real ripe) -- mashed with
garlic and onion for seasoning

1/2 to 3/4 pint sour cream mixed with 1 packet of
taco seasoning mix (I usually use
the whole pint)

2 cups shredded cheddar cheese
(gourmet shred works best)

Chopped tomatoes
Chopped green onion tops
Chopped black olives

This recipe will make enough for a 14" plate.
After the cheese layer, start making each layer smaller for appearance.
Serve with Tostitos or Doritos (1 pound bag)

For a "main" course, I've had good luck with boiled cottage ham, potatoes, carrots, and wedges of cabbage served with a great mustard, butter, and rye bread.
User
15 years ago
Alex, no Ultimate Grilled Cheese for the kids?
nancyofnc
15 years ago
My recipe is to avoid fans. DH and I don't care much for any kind of ball game, so we hibernate and listen to music.

But, for any kind of get together, or potluck, we mostly make Baked Potato, Smoked Bacon, Cheddar, Scallion, and sour cream/mayo hot salad, warmed in oven for 15 min. It tastes like a "Loaded Baked Potato" and we know for a fact that there is no fat, calories, or sodium in each serving - yeah, right.... LOL

Nancy
mustangs81
15 years ago
When the Tampa Bay Bucs were in the Superbowl, it was a great opportunity to make a spread of Cuban and Spanish food e.g. Cuban sandwiches, Scacciata, Spanish bean soup, crab rolls.

This is what I'm going to try:

Pepperoni Pizza Dip

Recipe courtesy Guy Fieri

8 to 10 appetizer servings

Pizza Sauce:

1 tablespoon olive oil
1/4 cup finely chopped onion
1 tablespoon minced garlic
1/4 teaspoon red chile flakes
1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen)
1 tablespoon julienne fresh basil leaves, plus sprig for garnish
1 teaspoon dried marjoram
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Bottom Layer:

8 ounces cream cheese, softened
2/3 cup ricotta cheese
1/3 cup grated Parmesan
1 egg, slightly beaten
1/2 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chile flakes
Pizza Toppings:

1 tablespoon olive oil, plus more for drizzling
1 cup thinly sliced pepperoni
1/2 cup diced (1/4-inch) red bell pepper
1 tablespoon minced shallot
1/2 cup quartered and thinly sliced crimini mushrooms
1 cup small-dice buffalo mozzarella cheese
1/4 cup grated Parmesan
Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers
Preheat the oven to 350 degrees F.

For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.

For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.

For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.

To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.
triciae
15 years ago
Cathy, I saw that episode of Guy's Big Bite today. The pizza dip did look like the perfect football game food. I also liked the idea of the pizza dough strips for dunking. We're also going to give it a try but with using our homemade Italian sausage instead of the pepperoni & omitting the parm on top.

/tricia (who's still officially in mourning for the Pats!)
gellchom
15 years ago
I like the idea of recipes related to both team's locations.

Even better would be just the Packers-related. GO PACK!!!

But anyway, this is my favorite dip for Super Bowl, World Series, etc. It is related to neither Wisconsin nor Pennsylvania, but it's great! And I love the leftovers (if there are any!) in scrambled eggs.

Corn & Pecan Dip

2 8-oz. packages cream cheese, softened
1/4 cup lime juice
1 T ground cumin
1 T ground red chiles (I've used 2 t cayenne and it was plenty hot)
1/2 t salt
dash black pepper
1/4 c vegetable oil
1 16-oz. can whole-kernel corn, drained
1 c chopped pecans
1 small onion, diced (I like more)

In a large bowl, combine all ingredients except corn, pecans, and onion. Beat until smooth with electric mixer on medium speed.

Stir in corn, pecans, and onion.

Serve with tortilla chips (Trader Joe has great ones).
teresa_nc7
15 years ago
We had that corn & pecan dip (plus green chiles) at our last department birthday party and it was so good I couldn't stop eating it!

Teresa
trudymom
Original Author
15 years ago
Oh those are awesome ideas everyone!!! Thank you!!!
caliloo
15 years ago
There are a bunch of great ideas here! I think I am going to make Sharons Utmost Grilled Cheese instead of fondue - just for ease of eating. And that Corn Pecan dip sounds great - I may have to make that just because!

Alexa

Related Stories

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

KITCHEN DESIGN Christmas Recipes From ‘Love the Coopers’

Get the recipes for dishes seen in the new movie opening November 13

0

HOLIDAYS 3 Recipes for Foraged Holiday Table Decor

By Annie Thornton

The coauthors of ‘The Wreath Recipe Book’ suggest 3 simple table settings you can make from materials found in the yard or at the market

KITCHEN DESIGN Kitchen Recipes: Factory Cart Inspires a Dream Cooking Space

By Mary Jo Bowling

These homeowners' kitchen was almost nonexistent, so they whipped it up from scratch. See what they cook there and get the recipe too

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

BEDROOMS 9 Design Recipes for a Peaceful Bedroom

By Laura Gaskill

Find your bliss in these dreamy, relaxing sleep spaces

ENTRYWAYS Design Recipes for a Fun and Functional Entry

By Laura Gaskill

These rooms in a variety of styles show how to create a welcoming first impression of your home

DECORATING GUIDES 10 Recipes for Shabby Chic Style

By Laura Gaskill

Rustic furniture, floral fabrics, sparkling chandeliers. Here are 10 easy ways to bring the romantic cottage look into your home

LANDSCAPE DESIGN Recipe for Mediterranean Edible Garden Style

The only thing better than a delicious meal outdoors is the satisfaction of growing some of the key ingredients yourself

Sponsored

Hope Restoration & General Contracting

35 Reviews

Columbus Design-Build, Kitchen & Bath Remodeling, Historic Renovations

More Discussions

National Chocolate Chip Cookie Day, Anyone?

11

Salt, just a little pinch

30

Smile of the Day

6

Hasselback Plum Tomato Caprese

17

10