Are you ready for some football?? I sure am! Superbowl Sunday is a fun day for those of us that love cooking! I’ve put together a yummy menu that will taste so good your guests will have a hard time pulling themselves away from the table to watch the game! Enjoy!

Terry’s Signature Spinach Dip

(Makes 4 cups – Be Sure to Make 24 hours Ahead of Serving Time) Screen Shot 2016-02-02 at 11.11.00 PM

Ingredients


16 ounce container sour cream, regular or light

1 cup mayonnaise, regular or light

1/2 cup red bell pepper, chopped

½ cup yellow or orange bell pepper, chopped

4 green onions, green and white parts, chopped

1 clove garlic, very finely chopped

1 – 1.4 oz package Knorr© brand dried vegetable soup mixScreen Shot 2016-02-02 at 11.11.23 PM

Pinch white or black pepper

10 oz bag of frozen, chopped spinach, thawed and drained

Directions

Thaw spinach until no ice crystals remain

Place spinach in a kitchen towel and squeeze the heck out of it until it is as dry as possible.  It will basically be in a “ball” when you are done.

In a large bowl combine everything EXCEPT the spinach. Stir well. Take your kitchen scissors and “cut” your ball of spinach up a bit more, so that it is not “clumpy” in your finished product. Refrigerate for 24 hours, it takes that long for the flavors to meld.  Stir again before serving with your favorite veggies, crackers or in a hollowed out pumpernickel loaf. Terry’s additional serving ideas –

#1 Put spinach dip in a hollowed out green pepper (top removed).  Place filled green pepper in the middle of a serving plate and surround with veggies, crackers, small bread sticks, etc.

#2 Purchase little plastic disposable shot glasses.  Fill the shot glasses with spinach dip about ¾ full, cover and keep cold.  Just before serving insert a carrot stick, celery stick and stick of red pepper into the spinach dip for an A+ presentation (and extra bonus – No Double Dipping!)

Terry’s Twisty Tip
For a quicker, easier version (hint: less chopping!)- Place bell pepper, garlic, and green onions in large bowl of food processor and pulse until evenly chopped. Add dry, chopped spinach and pulse once or twice to break up the spinach a bit more. Add this mixture to the sour cream, mayo and dry veggie soup mix. Add pepper and stir well; you are done. You will cut your prep time greatly, trust me!

Black Bean & Salsa Salad

High in Fiber AND Flavor, Very Low in Fat, this recipe can be made in 5 minutes, entirely with pantry items you have on hand!

Ingredients

1 – 14-16 oz. can black beans, rinsed and drained

1 cup salsa of your choice, hot, medium or mild, chunky or smooth

1 cup frozen corn

Optional:  ¼ cup canned chopped green chiles, drained, hot, medium or mild

Optional: ¼ cup chopped green, white or red onion

Optional: ½ cup chopped celery

Directions

In small microwave safe bowl or casserole dish, cook frozen corn 1 T. water, and pinch of salt on high for three minutes.  Stir, let set for 1 minute, then drain.

Combine drained black beans, drained corn, salsa, drained green chiles, and chopped onion and celery, if using. Chill until serving time. Keeps for a few days in fridge.

Menu Suggestions

Serve as a side dish with turkey or beef burgers, with or without buns, and tortilla chips.

Serve as a side dish with turkey or beef smoked sausage with or without buns, and tortilla chips.

Serve leftovers as a taco topping, or dip.

Serve as an appetizer in lettuce “cups”

Beef Brisket Sandwiches to Die For!!!

Recipe submitted by Turaida Moncrieff

Ingredients

4-5Lbs. Beef Brisket (get a flatter end piece)

Beer of your choice

BBQ Sauce (recipe below)

Directions

Put Beef Brisket in roasting pan,

Pour one can of Beer and One Cup of Water over the top of beef brisket.

Cover with foil and put in a 325 Degree oven for 4 hours.

While Beef is in the oven make the following BBQ Sauce.

Homemade BBQ Sauce

½ cup Ketchup

1/2cup Soy Sauce

1/ 2 cup Honey

¼ cup Olive Oil

5 cloves Garlic Chopped

1/8th tsp Pepper

Mix All ingredients in a bowl and refrigerate until beef is done baking.

Finishing Steps

When Beef Brisket is done baking, remove from oven and trim off the excess fat from beef.

Let Beef cool for ½ hour, then slice. Slices should be as thin as possible so not to have it fall apart.

Then cover the sliced Beef with the homemade BBQ Sauce, cover with foil and refrigerate overnight.

Great As Leftovers

The next day heat oven to 325 degree and bake the beef for 30-40 minutes to warm it up.

Serve with hard crusty rolls from any bakery or deli.

Slice the roll in half like your going to make a sandwich, and put a few slices of the BBQ covered Brisket on the roll.

Spread some Heinz Creamy Horseradish Sauce over it! ENJOY! Believe me it is well worth the effort!

 I can’t wait to make this!