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Black & Gold Munchies

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February 10, 2011 by Sara Kreidler

Ok, so we didn’t win the Super Bowl. But we ate well. The kids and I made these Steelers brownies (just a Ghiardelli brownie mix from Costco decorated with yellow icing made by squeezing most of a tube of yellow food coloring into some vanilla icing and mixing thoroughly and then putting the icing in a pastry bag made from a ziploc bag with a hole cut into the corner — it was a Sandra Lee moment).

I also made “black and gold” bean dip and jalapeno and bacon poppers, but was too busy screaming at the TV to take pictures of the food.

Black and Gold Bean Dip

Adapted from the Mad Mex/Kaya black bean dip recipe

Ingredients

  • 1/2 can chipotle peppers
  • 2 cans of black beans, drained and rinsed
  • 1 cup mayo
  • 3/4 cup Parmesan cheese
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 cup cheddar or Monterey jack cheese (you want some sort of “gold” colored cheese)

Instructions

  1. Preheat oven to 350.
  2. Puree chipotle peppers with half of the black beans in a food processor.
  3. In a medium mixing bowl, add puree to the remaining ingredients.  Stir thoroughly with a spatula until well combined.
  4. Pour mixture into a baking dish (either pie plate or a square pyrex baking dish will work well).  Top with grated cheddar or jack cheese.
  5. Bake for 25 minutes or until hot and bubbly.
  6. Serve with tortilla chips (mixing blue corn and yellow corn chips sorta looks black and gold).

Jalapeno and Bacon Poppers

Adapted from The Pioneer Woman Cooks

Ingredients

  • 20 whole fresh jalapenos
  • 2 packages of cream cheese, softened
  • 1 pound bacon

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut the stem off of the jalapenos, then cut in half, length-wise.  Using a spoon, scoop out the seeds and white membrane and discard.  Warning — do not touch your eyes after doing this, it will burn like hell.  Wash your hands really well when you’re done, or consider wearing latex gloves while seeding the peppers.
  3. Smear softened cream cheese into each jalapeno half.
  4. Slice bacon in half.  Wrap stuffed jalapeno with a piece of bacon and secure bacon by sticking a toothpick through the middle of the jalapeno.
  5. Line a the bottom of broiler pan with aluminum foil (this will make for easier clean up because the bacon dripping with fall to the bottom of the foil-lined pan, and you can just toss the foil when you’re done).  Place jalapenos on broiler pan and bake for 20-25 minutes.  If, after 20 minutes, the bacon doesn’t look brown enough, move the pan to the top rack of the oven, turn on the broiler and broil for 1-2 minutes.
  6. Serve — they taste great hot or at room temperature.
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