Super Bowl 50 Recipes

Sharing and Collecting Recipes

Tonight we are heading out to join the festivities of Super Bowl 50 in Upstate New York. Looking forward to joining old and new friends this year, even though the NY Giants did not make it. Well, the season was just a bit embarrassing for us fans! Back to the task at hand, as any good party is planned, it is important to not show up empty handed. Plus, during this part of our life, what we bring to parties has either already been prepared while on the road in our RV (2015 Jayco Travel Trailer UltraLite) or is perfect for a future camping menu. The two recipes I am sharing have been prepared and served both while camping and at home. Both are favorites and have not been prepared in a long time. So, here are my two Super Bowl 50 Recipes for tonight.
The first is an appetizer from my girlfriend Cathi who found it from KRAFT.

SWEET CHILI-CREAM CHEESE DIP

Thanks to KRAFT for this recipe

Thanks to KRAFT for this recipe!

INGREDIENTS

1 Package of KRAFT Cream Cheese
1 Jar of Taste of Thai – Sweet Chili Sauce
1 Box of your favorite crackers (Ritz, Wheat Thins, etc…)

DIRECTIONS – Easy Peasy!

  1. On your serving plate, unwrap the cream cheese and place it in the middle.
  2. Open the Sweeet Chili Sauce jar and pour over the cream cheese.
  3. Tear open your cracker container and lay them around the CC & SCS.  Make it look pretty!
  4. Finally, add a spreading knife and Voila!  Ready to party!

The second recipe is using one of my favorite appliances – my crock pot!  I was obsessed this fall with making desserts in my crock pot.  Tonight Sparky chose cherries so this evening will include bringing a Cherry Crock Pot Dump Cake.  I originally found this recipe via Pinterest.  Glad I followed the backlinks to the original post by thefrugalgirls.com – they have a great website with lots of goodies!  Their pictures are great, too.  Here is where you can find Crock Pot Desserts by thefrugalgirls.com.

CROCKPOT CHERRY DUMP CAKE

Crockpot Cherry Dump Cake from thefrugalgirls.com

Crockpot Cherry Dump Cake from thefrugalgirls.com

INGREDIENTS

Spray Grease (aka Pam)
1 Box Cakemix – Vanilla Flavor
2 Cans of Cherry Pie Filling
1 Stick of Butter (8 Tablespoons)

DIRECTIONS

  • Spray the inside of your Crockpot with Pam.
  • Open both cans of cherry filling and put them in first.
  • Sprinkle the box of cake mix on top – cover evenly.
  • Melt the stick of butter in microwave and then pour evenly over the cake mix.
  • Seal up Crockpot and set temperature to HIGH for 3 hours.
  • Scoop it out with a big serving spoon. YUMMY!

QUESTION: What is a recipe you prepared for Super Bowl 50? Share your notes, a picture or link to where you find your great dishes!

Not Just Another Pumpkin Pie Recipe

Egg-Free and Egg versions

Pumpkin Pie Squares Recipe

Now that the weather is turning a little cooler, our cravings are starting to change. Pumpkin pie is near the top of the list right now. These bars were great! Perfect for your autumn camping trip or visiting friends next to a campfire. Be sure to read the instructions – I highly recommend making these pumpkin pie squares in advance so they have time to chill in the refrigerator and solidify.

BOTTOM LAYER:

1 can (15.5 oz.) solid pack pumpkin
½ cup half and half
1 cup whole milk

6 Tablespoons water
3 teaspoons water
6 teaspoons baking powder
(Or you can use 3 eggs)

1½ cups sugar
1 Tbsp. pumpkin pie spice
1 teaspoon vanilla
½ tsp. salt

MIDDLE LAYER:

1 package Yellow Cake Mix
1 cup melted butter

TOPPING:

1 cup chopped pecans
2/3 cup pure maple syrup
½ cup flour
¼ cup butter, melted
Preheat oven to 350°F. Line a 13 x 9-inch pan with parchment paper OR grease and flour the pan. (If you have never used parchment paper, I highly recommend you give it a shot. The few dollars has been worth it.)

In a bowl, combine the ingredients for the bottom layer. Stir until blended. Pour this into your prepared pan.

Sprinkle the dry cake mix over the pumpkin mixture, evenly.
Next, drizzle the melted butter all over the dry cake mix.

Bake 25 minutes; remove from oven and sprinkle with chopped pecan mixture.
Tightly seal with aluminum foil and bake an additional 25 minutes.

Cool completely-I recommend letting it chill in refrigerator overnight. To serve, cut into squares. Enjoy!

Adapted from DuncanHines.com