The Big Game Day....A Matter of Taste!

THE BIG GAME DAY

I am NOT a fan of football! This is where Darling and I part ways. I know this is what he misses most about all of his boys,  watching sports together. Soon, Darling....soon!

I follow three professional teams......The New Orleans Saints, (I am in love with Drew Brees), The Pittsburg Steelers (because of Mr. Jay, baby Luke and Terry Bradshaw), and The Dallas Cowboys (need you ask)! Other than that, I have little interest! So, since none of my teams are headed to the Superbowl for 2012 this year... Estelle's will provide game day snacks for the big boy and I will be watching another PBS episode of MASTERPIECE CLASSIC “Downton Abbey! It's just a matter of taste you know!

Estelle's Favorite Football Dip

1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 tablespoons taco seasoning mix

2 cloves garlic, pressed

2 ounces cheddar cheese, shredded

1 can pitted ripe olives

1 medium tomato, seeded and chopped

2 green onions, chopped

Fresh cilantro, chopped

Fresh Avocado, diced

Tortilla chips

Spread the refried beans in a square stone baker (or a 9-inch square baking dish).
In a mixing bowl, combine cream cheese, sour cream, taco seasoning, and garlic.
Mix well with electric mixer. Spread cream cheese mixture on top of refried beans.
Sprinkle cheddar cheese on top of cream cheese mixture. Sprinkle olives, tomatoes, onions and cilantro on top. Bake at 350 for about 15 minutes. Spread fresh diced avocado on top before serving! Serve hot with Tortilla Chips.

Mississippi Sin Dip

1 (8 ounce) block of cream cheese, softened to room temperature

1-1/2 cups of sour cream

2 cups of shredded cheddar cheese

1/3 cup of chopped ham

1/3 cup of sliced green onion

1 (4 ounce)can of green chilies, undrained

2 tablespoons of chopped pickled jalapenos

Couple dashes of Worcestershire sauce

Combine all ingredients in a baking dish. Bake at 350 degrees F. for about 30 minutes until hot and bubbly. We serve this with pita chips and fresh veggies.

LEMON COCOUNT SQUARES

35 Nabisco Vanilla Wafers, finely crushed (about 1-1/3 cups)

1 cup sugar, divided

1/4 cup (1/2 stick) butter or margarine, melted

1 tsp. grated lemon zest

2 eggs

1/4 cup lemon juice

2 Tbsp. flour

1/2 tsp. Baking Powder

1/4 tsp. salt

1/3 cup flaked Coconut

PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 min.
BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.
BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator!