Sunday, February 14, 2016

February 7, 2016

We met at my house on Superbowl Sunday.  All were present except for Angelica plus new guests Deb and Molly.

Cocktail:  Angie, Moscow Mule
Appetizer:  Deb, Artichoke Dips
Side Dish:  Mary, Jalapeno Cheddar Corn Bread
Main Dish:  Angie, Texas Crock Pot Chili
Dessert:  Tonya, Chocolate Football Cupcakes

We started with Absolute Ruby Mules.  I jumped on the Moscow Mule train and purchased the mugs.  Gotta be authentic, yo. This is a sweet cocktail, thanks to the ginger beer which does NOT have alcohol and is pretty much ginger ale.   I mixed the lime juice and vodka in a pitcher and topped with ginger beer.  Delicious and refreshing. 








For appetizers, Deb brought two dips that she served with tortilla chips.  She said the dips were similar recipes, just one had spinach.  They were served warm and were creamy and rich.












Artichoke Dip
1C     Parmesan cheese (Shredded)
1C     Mayo
1-15oz can Artichoke hearts
        
Mix all together. add garlic powder, salt and pepper to taste.
You can make another dip by adding 1/4 box frozen spinach.

It's that easy!

Bake 300  30 min.



Along with our chili we ate Mary's mom's recipe for Jalapeno Cheddar Cornbread.  Or, as we called it, CORNBREAD OF THE GODS.  This was perfection in an iron skillet.  The bacon grease is a must and adds so much flavor.


1 1/2 cup corn meal
1 tsp salt
2/3 cup oil
1 cup sour cream
1 20 oz can cream style corn
3 tsp baking powder
2 eggs
2 chopped jalepenos
1 cup grated cheese
Mix all ingredients.
Use a well seasoned cast iron skillet to bake cornbread.  Use a couple tablespoons of bacon grease in skillet, get skillet hot on stovetop.  Pour in the cornbread mix and let it cook on the stovetop for maybe 2-3 minutes so bottom gets a nice golden crust.
Place skillet in preheated oven about 425 degrees and bake around 30 minutes or until cornbread is baked through.. monitor the cook time and temperature.  If top starts to get too brown cover with aluminum foil. 
Serve with lots of real butter!!







For the chili, I used this recipe.  We had some discussion about beans in chili and all decided we prefer it that way.  Whether that makes it non-Texas chili or not is a talk for another time.  I followed the recipe except I used a can of Rotel Orignal, drained, for the green chilies.  I also added more water.  I served it with onions, sour cream and freshly grated cheddar cheese.  Sorry, I did not get a blog worthy picture.  I loved this chili and plan to enter it into a contest at work.  It is spicy but not too much and I found that the spice mellowed on day 2.

What better way to end cooking group on Superbowl Sunday than with Tonya's amazingly cute cupcakes?!  These are chocolate cupcakes with green frosting, candied "grass", goal posts and little footballs.  As always, Tonya wins for creativity in the dessert decorating!











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