Goodies for the Big Game

I know I just posted a bunch of recipes, but it's the Superbowl this weekend and I wanted to post some of the goodies we'll be enjoying while watching the big game.  

This first one is from Allrecipes.  It's a no-bake recipe for Peanut Butter Bars.  They're soooo good and are super easy too.

PEANUT BUTTER BARS

Ingredients:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

Directions:  In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. (I melt the peanut butter with the butter.  It's easier to mix this way.)
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.  (I melt the chocolate & peanut butter in the microwave on high for 1 minute, stir well and then for 30 more seconds.  Stir until completely melted.  Works like a charm.)

This recipe is one that I make every year for the Superbowl.  It's so yummy (and fattening!)  I only make it a few times a year because I can't help but load up my plate with this stuff.  Super Yumm!

SEVEN LAYER DIP

Ingredients:
2 cans Frito Bean Dip
2 cups sour cream
1 1/4 cup mayonnaise
1 packet of Taco Seasoning (I like Old Elpaso)
5-6 Avocados
2 packages of Great Guacamole Seasoning mix
5 Tbs lemon juice
1 tsp salt
1/2 tsp pepper
2 - 3 roma tomatoes, diced
1 small can sliced olives
1 lb Medium Cheddar Cheese, shredded
Diced green onions (optional)

DIRECTIONS:  Mix Sour cream, mayonnaise and taco seasoning together, set aside.  Mash avocados, mix in lemon juice, Great Guacamole Seasoning mixes, salt and pepper.  On a serving platter, layer bean dip, guacamole, sour cream mixture, cheese, tomatoes, olives and green onions.  (This tastes best if the sour cream mixture and guacamole are made the day before so the flavors can fully blend.  Mine's already mixed and chilling in the fridge.  Super delicious!)

This next recipe I found HERE and thought, wow this recipe sounds so good.  I'm excited to try it out.  

CINNAMON ROLL CARAMEL POPCORN

                                                       Ingredients
12 cups popped popcorn (I used 2 bags of light microwave popcorn)
1 cup pecans, coarsely chopped
1 cup brown sugar
3/4 tsp cinnamon
1/4 cup corn syrup
1/2 cup soft butter
1tsp vanilla
                                                                          1/2 tsp baking soda
                                                                          3 squares almond bark
                                                                          (about 4 oz)
Directions:  Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a large glass bowl. Mix well. Add butter and corn syrup. Microwave on high for 30 seconds; stir to combine. Return to microwave and heat for 2 minutes. Remove and stir. Microwave for 2 more minutes. Stir in vanilla and baking soda. Mixture will foam. Pour caramel mixture over popcorn and pecans and stir till everything is well coated.

Line a jelly roll pan with foil and spray with non-stick spray. Pour popcorn onto foil. Place in oven and bake at 250° for 30 minutes, stirring every 10 minutes.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is set and popcorn is cool, break into chunks. Enjoy!  (Doesn't this sound delicious?  I'll let you know how it turns out.)


This last recipe is another one I'm trying out for the first time.  When I read through this one, it made my mouth water.  I'm really looking forward to these flavorful sandwiches.  Mmmm!

SLOW COOKER BUFFALO CHICKEN

Ingredients
4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Directions:  Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Enjoy the game!  : ) 

UPDATE:  The popcorn turned out sooo yummy!  I had chopped almonds on hand so I used those instead of the pecans (I'm sure it's great with pecans too) and used 1 cup vanilla chips melted with 1 tsp of shortening in place of the almond bark.  I couldn't stop munching on this. 
The chicken was AWESOME too!  I used Winger's sauce and served it with colby/jack cheese and shredded lettuce on hogie rolls.  Sooo good.  This one's a keeper!