As summer comes to an end and pre-season football begins, here are some great ways to welcome back your favorite teams!
Avocado Salsa, recipe provided below (adapted from Cooking Classy)
- 6 medium roma tomatoes (20 oz), seeded and diced
- 1 cup chopped red onion, chopped
- 1 large or 2 small jalapeños, seeded and chopped (1/4 cup. Leave seeds if you like heat)
- 3 medium avocados, semi-firm but ripe, peeled, cored and diced
- 3 1/2 Tbsp olive oil
- 3 Tbsp fresh lime juice
- 1 clove garlic, finely minced
- 1/2 tsp salt (more or less to taste as desired)
- 1/4 tsp freshly ground black pepper
- 1/2 cup loosely packed cilantro leaves, chopped
- Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
- In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.
Buffalo Chicken Dip, recipe provided below (adapted from Sincerely Mindy)
- 1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened
- 1/2 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce or FRANK’S® REDHOT® Buffalo Wings Sauce
- 1/2 cup blue cheese or ranch dressing (I used ranch)
- 2 cups shredded cooked chicken.
- 1/2 cup crumbled blue cheese or your favorite shredded cheese (I used a combination of white and yellow sharp cheddar cheeses)
- PREHEAT oven to 350°F.
- COMBINE all ingredients in a 1-quart baking dish, except for chicken. Mix chicken in last to prevent it from falling apart too much. (I also added a handful of shredded chicken and more cheese to the top of the mixture to form a crust.)
- BAKE 20 min. or until mixture is heated through. (I broiled the dip for another 5-7 minutes to brown the cheesy crust.)
- SERVE warm with crackers, Tortilla chips, or vegetables.
Quesadillas, recipe provided below (adapted from The Recipe Critic )
- 1 red pepper, seeded, halved and cut into thin strips
- 1 green pepper, seeded, halved and cut into thin strips
- 1 onion, halved and cut into thin strips
- 1 tablespoon canola oil
- 8 ounces Monterey Jack cheese, shredded
- sour cream, salsa, guacamole, cilantro, limes (optional)
- Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook, stirring, for 4 minutes until vegetables are just tender but still crisp and slightly browned. Remove vegetables from pan onto a plate and set aside.
- Lightly coat one side of a tortilla with cooking spray and place oiled side down in a skillet over medium heat. Add ⅛ of the cheese to the tortilla and ¼ of the vegetables on top. Add another ⅛ of the cheese and place a second tortilla sprayed with cooking spray on top.
- Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy. Repeat with remaining ingredients.
- Cut each quesadilla into four pieces and serve warm along with sour cream, salsa, guacamole, cilantro, and limes if desired.
Mini Deep Dish Pizzas, recipe provided below (adapted from Damn Delicious)
- 4 Old El Paso™ flour tortillas for burritos (8 inch)
- 1 cup pizza sauce
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 36-48 mini pepperonis
- Preheat oven to 425 degrees F. Lightly oil a 12-cup muffin tin or coat with nonstick spray.
- Working one at a time, lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
- Fit a tortilla circle into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Scoop 1 tablespoon pizza sauce into each muffin tin. Sprinkle with mozzarella and Parmesan cheeses, topping with 3 mini pepperonis each.
- Place into oven and bake for 10-12 minutes, or until cheese has melted.
- Serve immediately.
S'more Pizza, recipe provided below (adapted from Food Network)
- 2 1 -pound store-bought pizza-dough balls
- 1/4 cup slivered almonds
- 3 tablespoons unsalted butter
- 1 sleeve graham crackers, crushed (about 1 1/4 cups crumbs)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fine sea salt
- 3 cups mini marshmallows
- 2 4 -ounce dark chocolate bars, broken into 1/4-inch chunks
- Preheat the oven to 400 degrees F.
- Form the pizza dough into two 12-to-14-inch rounds, 1/4 inch thick. Bake, preferably on a pizza stone or pizza pan, for 4 to 6 minutes, or until just beginning to brown. Leave the oven at 400 degrees F.
- While the pizza crust is baking, toast the almonds in a medium dry skillet over medium-high heat. Transfer the almonds to a plate to cool.
- Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes, until the crumbs are well coated. Remove from the heat and set aside.
- For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice and serve. Repeat to make the second pizza.
- For the Brownie layer:
- In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
- For the Cookie Dough layer:
- Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside
Cookie Dough, Oreo, and Brownie Bars, recipe provided below (adapted from What's Gabby Cooking)
- Yield: 1 9x9 brownie pan
- Serving Size: 16 brownies per recipe
- For the Brownie layer:
- 10 tbsp unsalted butter
- 1 1/4 cups white sugar
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup AP flour
- For the Oreo layer:
- 1 package of Oreo (regular stuffed or double stuffed
- For the Cookie Dough layer:
- 1/2 cup unsalted butter (at room temp)
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 1/4 tsp vanilla extract
- 1 1/4 cups AP flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate chip
- Pre-heat the oven to 350 degrees.
- Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
- Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
- Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
- Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
- Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
- Serve with ice cream :)