Monday, February 1, 2010

Football Family Fun!

Are you ready for some football this Sunday?  It's Super Bowl time!  Bring out the chips and dip!  At our house, any reason to celebrate is a good reason. I love theme parties.  Here are a few of my favorite Super Bowl ideas.

FOOTBALL TABLE RUNNER:  My boys and I are creating a football table runner.  It's a great project for him to work on his numbers, and it creates excitement for the big game.
You will Need:
Roll of green craft paper (art supply store), green wrapping paper, or astro turf (hardware store). We are using a grass table cloth from Party City.  Cut to fit your table.
1/4 inch white drafting, artist's or craft tape.
White felt adhesive numbers (craft store) or white adhesive numbers (office or hardware store)
Simply mark lines with tape and decorate with numbers to create a football field.

SUPER BOWL SNACKS:
Score big with these simple Super Bowl snacks.  All of these classic recipes can be prepared early in the day, and then, served during the game.  If you have time to make your own wings, fantastic!  If not, try the Target brand wings in the freezer section. My husband is picky with wings, and he loves these.  Heat and serve in a crock pot for the best taste.

CHEESY FOOTBALL DIP:
Two 8 ounce packages Cream Cheese, softened
One 8 ounce package shredded cheddar cheese
1/2 grated parmesan cheese
1/2 cup Miracle Whip dressing
1/4 tsp. black pepper
One 3 ounce package real bacon bits
Two Tbsp. pimiento strips
Crackers

Beat cheeses and dressing with mixer until blended.  Add pepper.  Mix well.  Refrigerate for several hours.  Form into a football shape on a serving platter.  Coat with bacon bits.  Add pimento strips for lacing.  Serve with crackers. 

MEXICAN DIP:
1 can (15 1/2 ounce) refried black beans
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 cup sour cream
1 cup shredded cheddar cheese
3 green onions
1/3 cup sliced black olives
1 chopped tomato

Mix beans, chili powder and cumin.  Spread onto bottom of 9 inch platter.
Top with layers of remaining ingredients.
Refrigerate several hours or until chilled. Serve with tortilla chips.

SPINACH STUFFED MUSHROOMS:
1 package (6 ounce) Stove Top Stuffing Mix for chicken
1 1/2  cups hot water
40 fresh mushrooms (about 2 pounds)
2 Tbsp. butter
2 cloves minced garlic
One 10 ounce frozen spinach, thawed, well drained
1 cup shredded low moisture part-skim mozzarella cheese
1 cup grated parmesan cheese

Heat oven to 400 degrees.
Mix stuffing mix and water in a large bowl.  Set aside. Remove stems from mushrooms and chop stems.  Melt butter in skillet on medium heat.  Add chopped stems and garlic. Cook and stir until tender.  Add to prepared stuffing with spinach and cheeses.  Mix well. 
Spoon into mushroom caps.  Place, filled sides up in shallow pan.
Bake 20 minutes or until mushrooms are tender and filling is heated through.
Note:  I prepare mushrooms early in the day, and then stick them in the oven as needed.

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