Sunday, February 6, 2011

Sunday Suppers Edition Six: Superbowl Sunday

(Photo courtesy of

It was sunny and in the mid-40’s today-almost felt like spring! Of course, there’s more snow and cold in the forecast for tomorrow, but we certainly enjoyed today. It’s another Sunday Supper with no recipe because in honor of the favorable weather we had grilled steaks and baked potatoes. But it’s also Superbowl Sunday, so I’m going to post a few of my favorite appetizer recipes. We often host a Superbowl Party but this year we decided that we had too many other things going on to have a party. Maybe next year we’ll host one, but it’s kind of nice to relax on the couch and enjoy the game and the commercials this year.

First recipe is so simple, yet it is a favorite with all of our friends. It’s only two ingredients (three if you count the crackers) so it’s easy to always have the items on hand for a last-minute appetizer. I posted this recipe a couple of years ago so if you want a detailed recipe complete with pictures click here.

Italian Cream Cheese Bars

1 6-ounce package cream cheese
1 envelope Good Seasons Italian Dressing Mix
Crackers of your choice
Cut the block of cream cheese in half lengthwise (it will look like two sticks of butter). Sprinkle the dry dressing mix out on a paper plate, and spread it out. Roll the two sticks of cream cheese in the dry mixture, making sure that all sides are covered. Place the sticks on a platter and surround with your favorite crackers. (I had doubled the recipe in the picture above.)

Another favorite of mine is Tortilla Pinwheels. I've seen many variations of this recipe, but this one is my favorite.

Tortilla Pinwheels (Photo courtesy of

5-10” flour tortillas

8 ounces sour cream

1 6-ounce package cream cheese, softened

1 4-ounce can green chiles, diced and drained

1 cup shredded sharp cheddar cheese

½ cup chopped cilantro

Garlic powder and seasoning salt to taste



Mix all ingredients except parsley and salsa together. Divide and spread evenly over tortillas. Roll up tortillas and cover tightly with plastic wrap. Refrigerate for several hours. Slice into pinwheels, garnish with parsley, and serve with salsa.

And last is one of my favorite dip recipes. I know that there are several variations of this one out there, and I’ve enjoyed the different ones that I have tasted. My personal favorite is the one I found in one my Paula Deen cookbooks.

South Georgia “Caviar” (from Paula Deen’s The Lady and Sons Too)

(Photo courtesy of

2-15 ounce cans black eyed peas, drained

1-15 ounce can whole kernel corn, drained

1-10 ounce can Ro-Tel tomatoes and green chiles

2 cups chopped red bell pepper

½ cup chopped fresh jalapeño peppers

½ cup chopped onion

1-8 ounce bottle Italian salad dressing

1-4 ounce jar chopped pimentos, drained

Combine all ingredients in a large bowl, stir gently to combine, and refrigerate overnight. Serve with corn chips. This recipe will keep in the refrigerator for up to 2 weeks.

Hope you enjoy your Superbowl Sunday!

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