“A Hot Mess” Super Bowl Dip

This is what I am planning to make for Super Bowl this coming week.  It’s never too late to start putting together your game plan for what you want to serve on Super Bowl Sunday!

I have no stakes in the game this year.   How about you? 

I’m just there for the commercials and of course the food.

I haven’t made this recipe yet…so please excuse the camera phone pictures.  In my daily cheese travels I sometimes run into different  food reps who do food demos and give out samples.  One of my favorite reps from Boar’s Head was in one of my stores this past week and she was giving out samples of her “A Hot Mess” Superbowl dip.  Is that a great name or what?!

And she was kind enough to share the recipe.  So here it is.  Thank you Janet!

A Hot Mess Super Bowl Dip

Ingredients: 

1/2 pound (8oz) Boar’s Head 3-Pepper Colby Jack Cheese

1/2 pound of Boar’s Head Jerk Turkey deli meat (buy a chunk and then dice it very small…leftover chicken would work too)

1 can sweet corn, drained

1 can black beans, rinsed and drained

1 package of Uncle Ben’s brown rice  (my guess is approximately 2 cups if you use regular brown rice and not the Ready Quick)

1 jar Pineapple Habanero Salsa ( I found mine at Harris Teeter…it was their store brand)

1 bag Tostitos Scoops

1 8oz sour cream for garnish if desired.

Dice the 3-pepper cheese and the Jerk Turkey into very small pieces.

Prepare the rice according to the package directions. 

In a large bowl, mix your 3  Pepper Colby Jack ,  Jerk Turkey, sweet corn, black beans, rice, and the Habanero Salsa. 

    

Place the mixed ingredients into the Tostito Scoops.  Top with a dollop of sour cream.  (Or you can do what I saw Janet do…she place the sour cream in a ziplock sandwich bag…snipped or a corner and use that bag to pipe sour cream on each of the Scoops with dip.)Enjoy! 

Who’s your pick for the Super Bowl this year?  I guess if I had to pick I would go Seattle.  The quarterback there had a great run at North Carolina State before he played for Wisconsin.  And since I am from Michigan and Wisconsin is in the Midwest I feel more tied to the Seahawks than I do to Peyton Mannings Broncos.  So there you have my Super Bowl rationale.  : )

Like I said, I’m just there for the commercials and the food.

Lemon Shortbread Snowflake Squares

 

I have had this snowflake pan from Nordicware for years.

    

And over the holidays I baked up some of these Lemon Shortbread Squared and gave them to some friends and neighbors.  Shortbread.  An amazingly simple cookie.  Pretty much just butter and flour.  And of course any extra flavoring you might like to add.  There is something about the lemon in this cookie though that makes it one of my favorites.  I use real lemon zest and fresh squeezed juice when I can.  But lemon extract works just fine too.

And I love, love, love this snowflake pan.  The shortbread always releases easily for me and the cookies are just so darn pretty when you cut them into individual squares.  I love that the cutting lines are built in.  Foolproof and beautiful results every time.  And shop around for the pan…I’ve seen it online from several different sources and the prices vary greatly.   And the snowflakes are perfect for the wintertime not just the holidays.  Most of my baking seems to happen in the colder months and this pan is just plain fun to use.

         

Here is a link to the recipe I used:  Lemon Shortbread

Lemon Shortbread Squares

1 cup butter, softened
3/4 cup light brown sugar, packed
2 teaspoons fresh lemon juice or 2 teaspoons lemon extract
zest of one lemon
2 cups flour  ( I like to use Gold Medal unbleached all purpose flour)

Directions: Preheat oven to 325 degrees.
In a large bowl, cream butter and sugar with electric mixer.

Scrape sides of the bowl.

Add lemon juice, zest and flour and mix thoroughly on low speed. 

Pour the shortbread dough into your shortbread pan.  I lightly spray mine with Pam nonstick spray.   

Bake 15-20 minutes until the shortbread is very light brown and golden  in color.  (mine took 25 minutes)

 

And here is a variation that I just tried.  I added

3TBSP of Bailey’s Irish Cream Liquor  and baked them for 25 minutes.  They turned out delicious…not as much of a Bailey’s flavor as I had hoped but delicious just the same.