Super Foods for Super Bowl Sunday

CORNY QUESADILLAS
from: Womans Day

Active Time: 10 minutes
Total Time: 16 minutes

INGREDIENTS

  • 4 ears corn, husks and silk removed
  • 1 pkg (10 oz) corn tortillas (twelve 6-in. diameter)
  • 8 oz Colby-Jack cheese, shredded (2 cups)

PREPARATION
1. Cut kernels off corn with a sharp paring knife. Lay 6 tortillas on work surface. Sprinkle with half the cheese; top with the corn, remaining cheese, then remaining tortillas.
2. Grill, turning quesadillas carefully with a wide spatula, about 3 minutes on each side until cheese melts.
3. Cut in quarters and serve warm.

Planning Tip: Quesadillas can be assembled up to 4 hours ahead and grilled while the turkey is resting. Or grill quesadillas before the turkey and reheat in oven.

TWO-BEAN SLOPPY JOES
from: Womans Day

Active Time: 5 minutes
Total Time: 20 minutes

INGREDIENTS
Bean Mixture

  • 1 can each (15 to 16 oz) black-eyed peas and red kidney beans, rinsed
  • 1 1/2 cups bottled marinara sauce
  • 1 can (141/2 oz) no-salt-added diced tomatoes in juice, drained
  • 1/2 cup each frozen cut green beans and chopped green bell pepper
  • 1 Tbsp Worcestershire sauce
  • 2 tsp red-wine vinegar
  • 1 1/2 tsp chili powder
  • 4 split seeded kaiser or hamburger rolls, toasted

PREPARATION
1. Bean Mixture: Bring all ingredients to a boil in a 10- or 12-in. nonstick skillet over medium-high heat. Reduce heat, partially cover skillet and simmer, stirring occasionally, 10 to 15 minutes until green pepper is tender.
2. Spoon onto roll bottoms; replace tops.

What’s in a name? As you may have guessed, these are called “sloppy” because they’re messy to eat. No one seems to know where the “joe” comes from. The standard sloppy joe consists of a burger bun filled with a ground beef mixture in a spicy tomato sauce. Our version substitutes canned beans for the meat

BUFFALO CHICKEN DRUMSTICKS
from: Womans Day

Active Time: 5 minutes
Total Time: 30 minutes

INGREDIENTS

  • 2/3 cup Frank’s Red Hot sauce
  • 8 chicken drumsticks (21/4 lb)
  • 1 bottle (8 oz) lowfat blue cheese dressing

PREPARATION
1. Heat oven to 450°F. Line a rimmed baking sheet with foil (for easy cleanup); set a wire rack on foil.
2. Put hot sauce in a small bowl. Gradually whisk in 1 Tbsp oil. Brush over drumsticks (you’ll have some left); sprinkle chicken with 1/4 tsp pepper.
3. Bake on rack, turning drumsticks after 15 minutes and brushing with remaining sauce. Continue baking 10 to 15 minutes until cooked through. Serve with blue cheese dressing for dipping.

Crab Football Spread

from: taste of home

Ingredients

  • 1 package (8 ounces) Kraft Philadelphia® – Cream Cheese, softened
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) provolone cheese, shredded
  • 1 cup crabmeat, drained, flaked and cartilage removed
  • 1 cup (8 ounces) 4% cottage cheese
  • 2 teaspoons seafood seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon prepared mustard
  • Pretzel sticks
  • Assorted crackers and/or fresh vegetables

Directions

  • In a large bowl, beat cream cheese until smooth. Add cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and mustard; mix well. Cover and refrigerate overnight.
  • Form mixture into a football shape. Arrange pretzel over top for laces. Serve with crackers and/or vegetables. Yield: 1 cheese ball.

PigSkin Sandwiches

from: taste of home

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup sugar, divided
  • 2 cups warm water (110° to 115°), divided
  • 1/2 cup plus 2 tablespoons butter, softened, divided
  • 1-1/2 teaspoons salt
  • 1 egg, beaten
  • 6-1/2 to 7 cups all-purpose flour
  • Mayonnaise or mustard, optional
  • Lettuce leaves and sliced tomatoes
  • 18 slices process American cheese
  • 2-1/2 pounds sliced deli ham
  • 4 ounces Kraft Philadelphia® – Cream Cheese, softened

Directions

  • In a large bowl, dissolve yeast and 2 teaspoons sugar in 1/4 cup warm water. Let stand for 5 minutes. Add 1/2 cup butter, salt, egg and remaining sugar and water. Beat in 4 cups flour until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. turn onto a lightly floured surface; divide into 18 pieces. Shape into ovals; place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° for 18-23 minutes or until golden. Melt remaining butter; brush over buns. Remove from pans to wire racks to cool.
  • Split buns. Spread with mayonnaise or mustard if desired. Top with lettuce, tomato, cheese and ham. Replace tops. Place cream cheese in a plastic bag; cut a small hole in the corner of the bag. Pipe football laces on sandwiches. Yield: 18 servings.

Bonus Recipe: from: taste of home

Thick, refreshing Rah-Rah Root Beer Shakes were served with the meal. They’re so easy to make. Simply scoop 1 quart of vanilla ice cream into a large mixing bowl. And gradually add one 12-ounce can of root beer and blend until smooth (that’s enough to serve four).

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