Touchdown Dip

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When it comes to the Super Bowl, I am not really that interested. But, when it comes to the food being served at a Super Bowl Party, I am 100% in the zone! I love all the cute, tasty theme foods, and that goes for this Touchdown Dip! It is very similar to my 7 layer Dip that I have been making for years, but there are a few differences. The ingredients in this dip are combined together, and spread into the bowl. So simple! Make it the day ahead of time and that makes it easy! So it is easy and simple! It also tastes fantastic served with tortilla chips! Dress it up to look like footballs with some sour cream!

Touchdown Dip
(printable recipe at end of post)
2 16 ounce cans Refried Beans
2 Roma Tomatoes, chopped small
3/4 cup Onion, chopped small
1/4 cup Sour Cream
1/2 cup Salsa
1 ripe Avocado
8 ounce Cream Cheese, softened 
1 cup Shredded 4 Cheese
1/4 cup Sour Cream
Pastry Bag 
Decorating Tips #3 and #10

In a large bowl, mix together the refried beans, tomatoes and onion.

Drain the salsa using a small holed colander. Add the salsa to the mix. Too much of the salsa juice will make the dip too watery.

Add the salsa and sour cream to the mix.

Chop the entire avocado in to small bite size pieces.

 Whip cream cheese with mixer.

Add avocado, cream cheese and shredded cheese to the mix. Mix all together with spatula or spoon.

Spoon dip into serving bowls. Refrigerate until ready to serve. Before serving, use a pastry bag filled with the rest of the sour cream, and a Wilton #10 and #3 tip to decorate the dip to look like a football. Serve with tortilla chips!
 Enjoy the game and have fun!


Here are some other game eats that you may have missed:

"Design Your Own Flatbread" Station

Chocolate Footballs

 Super Bowl Party Mix

I have one more Football Party "must have" coming your way on Friday!

Stop back to get the recipe for "Bacon Party Pops"!

Have a great day, and thank you for stopping by!

 

Author: The Freshman Cookprint recipe

Touchdown Dip

INGREDIENTS:

• 2 16 ounce cans Refried Beans
• 2 Roma Tomatoes, chopped small
• 3/4 cup Onion, chopped small
• 1/4 cup Sour Cream
• 1/2 cup Salsa
• 1 ripe Avocado
• 8 ounce Cream Cheese, softened
• 1 cup Shredded 4 Cheese
• 1/4 cup Sour Cream
• Pastry Bag
• Decorating Tips #3 and #10 (Wilton)

INSTRUCTIONS:

1. In a large bowl, mix together the refried beans, tomatoes and onion.
2. Drain the salsa using a small holed colander. Add the salsa to the mix. Too much of the salsa juice will make the dip too watery.
3. Add the salsa and sour cream to the mix.
4. Chop the entire avocado into small bite size pieces.
5. Whip cream cheese with mixer.
6. Add avocado, cream cheese and shredded cheese to the mix. Mix all together with spatula or spoon.
7. Spoon dip into serving bowls. Refrigerate until ready to serve. Before serving, use a pastry bag filled with the rest of the sour cream, and a Wilton #10 and #3 tip to decorate the dip to look like a football. Serve with tortilla chips!

http://www.thefreshmancook.com/2017/02/touchdown-dip.html

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Sweet Party Nuts/#SuperBowlFood

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Last week, I shared these Spicy Party Nuts which are the perfect addition to your Super Bowl festivities. Today I want to share another party specialty, the spicy nuts counterpart, Sweet Party Nuts! They are very easy to make, and can even be made ahead of time.

 Sweet Party Nuts 
(printable recipe at end of post)

1 pound Pecan Halves
1/2 cup Butter
1/2 cup Powdered Sugar
2 teaspoon ground Cinnamon 
1 teaspoon ground Nutmeg

Set slow cooker to high and allow it to heat for approx. 10 minutes. Place nuts in the slow cooker, and drizzle the melted butter over them. Mix so that all of the nuts are coated.

Add the sugar and spices, and stir, so all pecans are coated evenly.

Put lid on slow cooker and cook on high for 15 minutes. During those 15 minutes, stir nuts several times. Turn the slow cooker to low and remove lid. Allow nuts to cook until they are enveloped in a crisp glaze. This will take anywhere from 1 1/2 to 2 hours.

Move nuts to a parchment covered baking sheet. Let cool.

Serve to guests, or enjoy yourself!

Looking for more Super Bowl ideas? Here are few you may have not seen:

Mini Meatball Subs 

Boys of Fall Cupcakes

Strawberry Hummus

Stop by on Wednesday, just in time for the big game, 

the recipe for:

Touchdown Dip!

Thanks for joining me today!

                 

               

Celebrate It! Blog Link Party!

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Welcome to Celebrate It!

Hi! and thank you for stopping by to Celebrate with us!

Link up, browse a little, and have fun!

Here are last weeks most clicked links:

Add These Homemade Foods to Your Pantry to Help Simplify Your Day

from

Courtney's Cookbook 

Fantasy Football Candy Bark

from

Drugstore Divas 

Sausage Jambalaya Recipe

from

Simply Stacie 

Let's get started!

An InLinkz Link-up

 

Chocolate Cherry Bread Pudding

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During the winter months, do you ever crave fruits that are unavailable, or so you think? This was the case with the fresh cherries I craved and desperately wanted to use to bake this Chocolate Cherry Bread Pudding. I love fresh cherries, and I was so sure it would be quite a while until I could buy them. But about 2 weeks ago, as I walked into the grocery, I found them! I had no idea I would be able to find fresh cherries during the winter months! I was so excited because I had this idea to make a bread pudding with some left over bread I had, and I wanted to make it with a Valentine's Day theme! I thought about several ways to put the bread pudding together. I know I needed chocolate, of course, and something red. So I had that handled. But should I make the bread chocolate? What kind of chocolate? Should I cut the cherries? Should I slice or chop them? Will the left over cuban bread I have work ok?
So, I gathered all my ingredients together, looked through a few web pages, and a couple cookbooks. I have made bread pudding a few million times, but I wanted to know the best way to use the chocolate. Should I melt it over the bread and mix it in? Should I drizzle it over the baked bread pudding? Should I dip the cherries in it first?  And the cherries. Should I use them whole? Cut them in half? Cook them to make a juice?
So what did I end up with?  A bread pudding with pockets of chocolate, flavor bursts of whole fresh cherries,and raw sugar sprinkled over the top for a surprise little crunch. It is amazing, and a great dessert to bake for Valentine's day! It is easy to make and I know you will love it!

 Chocolate Cherry Bread Pudding
(printable recipe at end of post)
(makes 6 servings)
5-6 cups stale Bread, chopped into cubes
2 teaspoon Butter
12 ounces Fresh Cherries
6 ounces Milk Chocolate 
2 cups Milk 
4 eggs
1 teaspoon Vanilla
2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/3 cup Raw Sugar 

Cut bread in to small bite size pieces. Butter a 2-3 quart dish, and place bread cubes in dish. Set aside.

Wash and pit the cherries. Set aside.

Chop chocolate into small pieces. I used the Milk Chocolate bar from Trader Joe's. Set aside.

Mix together the milk, eggs, vanilla, cinnamon and nutmeg.

Distribute the cherries and chocolate chunks in the dish with the bread and mix thoroughly.

Sprinkle the sugar onto the bread pudding mix. Pour the milk mix over the bread. Press the bread, cherries and chocolate down in to the milk mix if needed.

Bake at 350℉ for 30-40 minutes. Make sure the custard has set up. You can test it by sticking a toothpick into the mix. If it is not ready, cook a little longer, in 10 minute intervals. 

Let cool or enjoy it hot! It tastes great either way!

Thanks for joining me today! I hope you will try this Chocolate Cherry Bread Pudding! 

Here are some other ideas for Valentine's Day that you might enjoy!:

Valentine Chocolates w/ a Cookie Butter Center 

Simple and Sweet Heart Sugar Cookie

Valentine Pretzels

Author: The Freshman Cookprint recipe

Chocolate Cherry Bread Pudding

prep time: 30 MINScook time: 40 MINStotal time: 70 mins

INGREDIENTS:

• 5-6 cups stale Bread, chopped into cubes
• 2 teaspoon Butter
• 12 ounces Fresh Cherries
• 6 ounces Milk Chocolate
• 2 cups Milk
• 4 eggs
• 1 teaspoon Vanilla
• 2 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/3 cup Raw Sugar

INSTRUCTIONS:

1. Cut bread in to small bite size pieces. Butter a 2-3 quart dish, and place bread cubes in dish. Set aside.
2. Wash and pit the cherries. Set aside.
3. Chop chocolate into small pieces. I used the Milk Chocolate bar from Trader Joe's. Set aside.
4. Mix together the milk, eggs, vanilla, cinnamon and nutmeg.
5. Distribute the cherries and chocolate chunks in the dish with the bread and mix thoroughly.
6. Sprinkle the sugar onto the bread pudding mix. Pour the milk mix over the bread. Press the bread, cherries and chocolate down in to the milk mix if needed.
7. Bake at 350℉ for 30-40 minutes. Make sure the custard has set up. You can test it by sticking a toothpick into the mix. If it is not ready, cook a little longer, in 10 minute intervals.
8. Let cool or enjoy it hot! It tastes great either way!

http://www.thefreshmancook.com/2017/01/chocolate-cherry-bread-pudding.html

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Southwest Chipotle Pulled Pork Naan Bread Pizza / #SundaySupper / #Nourish2Flourish

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Southwest Chipotle Pulled Pork Naan Bread Pizza is one long recipe title, but it is one of the quickest, freshest meals you will ever put together! What's the secret?  You start with the Southwest Chipotle Nourish Bowl, which comes stuffed full of healthy, fresh veggies like cauliflower, kale, kohlrabi, and sweet potatoes. It also includes a Chipotle Corn Salsa and shredded Cheddar Cheese! Add some pizza sauce to the corn salsa, spread it on a piece of Naan bread, add the fresh veggies from the Nourish Bowl, top it with pulled pork, add cheese and dinner is ready! Three pizzas from one Nourish Bowl! Wow!
I think it is pretty much a given that life today is hectic and to find something to eat that is tasty, quick and healthy is a struggle. You will find that the Nourish Bowls are each a healthy meal in themselves with no need to add anything if you don't want. They are deliciously, wonderfully, perfect for any meal of the day, whether it is breakfast, lunch, dinner or a snack.  It would be great to take a Nourish Bowl for lunch at work, knowing that it will be ready to enjoy in 3-4 minutes, giving you extra time for you! Visit Mann's Nourish Bowls website to see the large variety of bowls that are available. You will want to try all of them!

Southwest Chipotle Pulled Pork Naan Bread Pizza

(printable recipe at end of post)
(Makes 3 pizzas)

1/4 - 1/2 pound Shredded Pork

Southwest Chipotle Nourish Bowl

3-4 pieces Naan Bread
4 tablespoons Pizza Sauce 

Shredded Mozzarella Cheese

Sprinkle a pork loin with garlic powder and cook it in the oven at 350 degrees until it reaches 140 degrees. Take it out of the oven and let it sit until it reaches an internal temperature of 160 degrees. When it is done, shred some pork for your pizzas. You will only need about 1/4 to 1/2 pound of the loin for the pizzas.

Open Nourish Bowl. Remove packet of Chipotle Corn Salsa and Cheddar Cheese. Add 4 tbl. of water to bowl. Microwave 3-4 min

While the veggies are cooking, pour the salsa packet and the pizza sauce in to a bowl and mix together. 

Divide the salsa/pizza mix between the three naan bread. Spread mix onto the bread, as close to edge as you can. Add additional sauce directly to the bread, if needed.

Remove the veggies from the microwave and add them to the top of the sauce on each pizza.  

Add the pulled pork on top of each pizza.

Sprinkle mozzarella and some of the cheddar on to each pizza.

Bake at 350 degrees for 15-20 minutes.

 Remove from oven, slice and enjoy!

I am so glad you stopped by today! 
Keep reading to see all the tasty Nourish Bowl recipes created  by fellow Sunday Supper members! Then scroll down some more for info on Nourish Bowls and a fun giveaway!

Nourish Bowls

• Cooking for One with Mann’s Nourish Bowls by Take A Bite Out of Boca
• Easiest Southwest Chipotle Tacos by Recipes Food and Cooking
• Easy Curry Cauliflower Rice Bowl with Egg by Renee’s Kitchen Adventures
• Gluten Free Family Dinner with Nourish Bowls by Cricket’s Confections
• Healthy Dinner Solutions for the Late-Shift by Cindy’s Recipes and Writings
• Healthy Eating on the Go by Wholistic Woman
• How to Eat Like a Foodie and Stay Healthy by Go Epicurista
• How to Eat Well When You Don’t Feel Up To It by Monica’s Table
• How to Fit Veggies into a Jam-Packed Week with Nourish Bowls by Casa de Crews
• How To Prepare Fresh Healthy Meals In A Snap by Dizzy Busy and Hungry
• Keeping Fit with a Pesky Sweet Tooth by That Skinny Chick Can Bake
• Monterey Risotto Enchiladas by Moore or Less Cooking
• Nourishing a Healthy Soul by Family Foodie
• Olive Oil-Poached Salmon Over Cauli-Rice Curry by Culinary Adventures with Camilla
• Sesame Sriracha Bowl with Kimchi Tofu by kimchi MOM
• Smokehouse Brussels Sprouts with Shrimp by Cooking Chat
• Smokehouse Steak Quiche by Grumpy’s Honeybunch
• Southwest Chipotle Tuna Bowls with Pico De Gallo by Simple and Savory
• Southwest Chipotle Grilled Chicken Bowl by The Chef Next Door
• Southwest Chipotle Pulled Pork Naan Bread Pizza by The Freshman Cook

Plus meet Gina Nucci, aka Gina Broccolini, one of the third generation family owners of Mann Packing - the creators of Nourish Bowls - in a Sunday Supper Movement Interview Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

I hope you will try one (or two!) of these fantastic Nourish Bowls! For more information, stop by the Nourish Bowls Facebook page, and you can check them out on Twitter, Instagram, Pinterest, and Youtube!




Join Sunday Supper today, January 22 at 4pm EST for a Facebook Live segment! Family Foodie will be making one of her famous breakfast bowls using Nourish Bowls! There will also be a giveaway of a prize pack from Nourish Bowls! Click Sunday Supper to join in the fun!


This post is sponsored by Nourish Bowls in conjunction with a social media campaign though Sunday Supper LLC. All opinions are my own.


Author: The Freshman Cookprint recipe

Southwest Chipotle Pulled Pork Naan Bread Pizza
INGREDIENTS:
• 1/4 - 1/2 pound Shredded Pork
• Southwest Chipotle Nourish Bowl
• 3-4 pieces Naan Bread
• 4 tablespoons Pizza Sauce
• Shredded Mozzarella Cheese
INSTRUCTIONS:
1. Sprinkle a pork loin with garlic powder and cook it in the oven at 350 degrees until it reaches 140 degrees. Take it out of the oven and let it sit until it reaches an internal temperature of 160 degrees. You will only need about 1/4 to 1/2 pound of the loin for the pizzas.
2. Open the Nourish Bowl and pull out the packet of Chipotle Corn Salsa and the packet of Shredded Cheddar Cheese. Set aside. Add 4 tablespoons of water to the bowl. Place in microwave and heat for 3-4 minutes.
3. While the veggies are cooking, pour the salsa packet and the pizza sauce in to a bowl and mix together.
4. Divide the salsa/pizza sauce mix up between the three naan breads. Spread the mix onto the breads, coming as close to the edges as you can. If you would like more sauce, add additional pizza sauce directly to the naan bread.
5. Remove the veggies from the microwave and add them to the top of the sauce on each pizza.
6. Add the pulled pork on top of each pizza.
7. Sprinkle mozzarella and some of the cheddar on to each pizza.
8. Bake at 350 degrees for 15-20 minutes.
9. Remove from oven, slice and enjoy!
http://www.thefreshmancook.com/2017/01/southwest-chipotle-pulled-pork-naan.html
Created using The Recipes Generator