February 2012

February 2012: Cooking with Kelly - Super Bowl

Author: Kelly Stroud | Photographer: Photography by Anne

Finally, we have a cooking column! I love to cook. It’s my way of winding down at the end of the day—my alone time. I love trying new recipes or coming up with my own. I am no top chef, and my plating skills could use some work but, sitting down at the end of the day for a nice home-cooked meal made with love suits me just fine.

For my debut column, I thought of sharing a few quick and easy Super Bowl appetizers. Whether you are rooting for the Patriots or Giants, whip up these stress-free recipes for your guests. Enjoy!

2 (10 ounce) cans chunk chicken, drained
(If you’re not in a rush, use 2 boneless chicken breasts diced and cooked.)
2 (8 ounce) packages cream cheese, softened
(Save about 1200 calories by substituting low- fat cream cheese.)
1 cup ranch dressing
(Try blue cheese dressing, if you prefer, or a mixture of both.)
1 cup hot sauce
(I use Texas Pete buffalo style wing sauce.)
3/4 cup shredded cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on low setting until hot and bubbly. Serve with celery sticks, chips.

Save Time: Take the easy route and put all ingredients in a slow cooker until heated through; it also stays warm through the evening!

3 lbs. ground beef
1 large onion
2 cans dark kidney beans
2 cans light kidney beans
1 jar of flavored pasta sauce of your choice
3 cups of thick and chunky salsa
(Don’t use hot salsa; I did that once and it was too much for the people who don’t enjoy habaneras! If you want to spice it up later, you can always add hot sauce.)
4 tablespoons chili powder
1 can corn
Cheddar cheese, shredded
Sour cream

Brown beef & onion. Mix with the rest of the ingredients. Cook in slow cooker on low for 5 1/2 hours or on high for 3 hours.

Serve extra cheese and sour cream for garnish.

Provide paper bowls and plastic spoons for easy clean up!

1 lb. Polish sausage
1 cup brown sugar
2 tablespoons mustard
3/4 cup water

Cut sausage in 1/4 inch slices. Mix warm water, brown sugar and mustard in Corning dish; add Polish sausage. Bake at 350 degrees for 45 minutes, stirring after 20 minutes. Serves 8 to 10. Provide toothpicks for easy serving.

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