Super Bowl Recipes From The Egg Council
Published 3:25 pm Tuesday, January 29, 2013
The Virginia Egg Council is ready for game time with some suggestions and recipes for Super Bowl entertaining this Sunday.
“Keep it simple – just fix your favorite homemade soup ahead and serve reheated at half time with some great crusty bread,” offered Mary Rapoport, consumer affairs director of the Egg Council. “Have bowls of popcorn popped and ready with toppings such as cheese and seasoned salt, serve plenty of cut up vegetables, and have piles of fruit ready for nervous fans to eat instead of more caloric items.”
Today's recipes from the Egg Council include three do ahead appetizers, a prepared ahead pizza to bake at half time, and make ahead bars. The recipes are: Smoked Chicken Deviled Eggs, Zesty Veggie Spread, Spicy Sausage Tidbits, Touchdown Pizza, Sweet Ending Bars.
16 hard boiled egg white halves, 4 hard cooked egg yolks, 1/2 c. deli sliced smoked chicken breast, chopped fine, 1/4 tsp. salt and pepper, 1/2 tsp. spicy mustard, 2 T. sour cream, 2 T. mayonnaise, 1/2 c. pecans, chopped fine, paprika, sliced green olives
Set egg whites on serving dish. Combine egg yolks, chicken, spices, sour cream and mayo. Mix very well. Fold in pecans, Spoon mixture into egg white halves and sprinkle with paprika. Garnish with green olives. Makes 16.
1 c. reduced fat ranch dressing, 4 oz. Neufchatel cheese, softened, 2 T. lemon juice, 4 hard cooked eggs, chopped, 2 T. green onions, chopped, 2 T. mushrooms, chopped, 2 T. radishes, chopped fine, hot sauce, 2 T. grated carrots
In medium bowl stir together dressing, cheese and juice until smooth and creamy. Stir in remaining ingredients. Add hot sauce to taste. Cover. Refrigerate to blend flavors. Serve as a spread with crackers or as a dip for fresh veggies. Makes 2 cups.
1 c. hot sausage, cooked, drained, crumbled, 6 eggs, beaten, 2 T. whipping cream, 1/4 tsp. salt and pepper, 1/4 tsp. cumin, hot sauce to taste, 1 c. sharp Cheddar, grated, 1 T. cream cheese, 2 T. salsa, 5 (4-oz.) cans crescent rolls, 1 tsp. yellow mustard
Preheat oven to 375 degrees. Combine eggs, whipping cream, spices and mustard. Spray skillet with cooking spray and scramble eggs over medium heat until soft cooked. Add sausage, hot sauce and cheese to egg mixture. Mix well. Fold in salsa. Lay crescent rolls onto wax paper. Pinch together perforations in each roll. Using a medium biscuit cutter, cut three circles out of each roll. Place roll cutouts in non stick mini muffin pans. Fill each muffin cup to the top with egg mixture. Bake for 8 minutes or until crescent roll is golden and puffed. (May be prepared, frozen and reheated.)
12 in. baked pizza crust brushed with olive oil, garlic salt, 1 c. spaghetti sauce, 3 hard cooked egg whites chopped, 1/2 c. sm. mushrooms, sliced, 1/2 c. Canadian bacon, diced, 2/3 c. deli pepper turkey breast, diced, 1 c. mozzarella, grated
Preheat oven to 400 degrees. Spoon sauce over crust and spread evenly. Sprinkle with garlic salt. Layer pizza crust with topping ingredients, ending with cheese. Bake for 10 minutes or until crust is lightly brown and toppings are hot and bubbly, Cut and serve. Serves 4 to 6.
2 sticks butter or margarine softened, 1-2/3 c. brown sugar, 1-2/3 c. flour
topping:
1 c. brown sugar, 4 eggs, slightly beaten, 2 T. flour, 2 c. pecans, chopped, 1-1/4 c. chocolate chips
Preheat oven to 350 degrees. Grease a 9 x 12 inch baking dish. Cream butter or margarine and brown sugar together. Add flour and mix well. Pat mixture into pan. Bake crust 20 minutes or until fairly firm. Remove from oven. Combine 1 c. brown sugar and eggs well. Blend in 2 T. flour. Stir in pecans and pour onto baked crust in pan. Bake an additional 20 to 25 minutes until set. Sprinkle on the chocolate chips and bake another 5 minutes. Remove from oven. With bendable spatula, carefully spread melted chocolate over top to make the icing. Cool and cut into squares. Makes 30 bars.
