Sunday, February 6, 2011


I'm married to a Steelers fan so that makes me a Steelers Fan! His entire family are HUGE fans so it's fun watching them get all raved up for the game...we all live distance from each other so we have facebook to keep us all up to date with their Super Bowl fun.

Tonight it's just me, hubby and the kids to watch the game. It's a great execuse to eat junk food for dinner. We'll be ordering in Chicken Wings from one our favorite (most convient) take out places, I picked up a small Steelers cake at the grocery store. And I 'll be filling in the gaps with homemade Crab Rangoons, Mississippi Sin Dip, and some cut fresh fruit (pineapple, bananas, berries, etc).

This is my first time making the Crab Rangoons and the Mississippi Sin Dip. I found it quite fun 'crafting' the little rangoons. Here some pictures before I fried them:

Crab Rangoons

1 16 oz. can crab meat (or use fresh or imitation)
1 8 oz. pkg. cream cheese, softened
2 scallions, minced
1 tsp. Worcestershire sauce
1 tsp. soy sauce
1/4 tsp. garlic powder
peanut oil (or Crisco - watch your temp if using, it can start smoking if too hot)
Purchased Wonton skins or sheets

Combine crab, cream cheese, scallions, soy sauce, Worcestershire and garlic powder. Place 1 teaspoon of crab mixture on skin. Wet edges of wonton skin with water. Fold skins from corner to corner and crimp to seal. Fry in 375°F oil until lightly browned.

A while back I stumbled up Deep South Dish website .. I frequently visit this blog with the most delicious looking dip recipes (amongst a bunch of other tempting mouth watering recipe I need to try). The Mississipi Sin Dip just seemed appropriate for the super bowl since it's a classic tailgate recipe (for Mississippi State Bulldog's - hope they don't mind us devouring this during a Pittsburg Steeler's game).

I took Deep South Dish's suggestion to make this dip in a pie dish ...

Mississippi Sin Dip:

1 (approx. 1 pound) round loaf of crusty bread, optional
1 (8 ounce) block of cream cheese, softened to room temperature
1-1/2 cups of sour cream
2 cups of shredded cheddar
1/3 cup of chopped ham
1/3 cup of sliced green onion
1 can of green chilies, undrained
2 tablespoons of pickled jalapenos, chopped (I used a bit more)
Couple dashes of Worcestershire sauce (I added a few dashes of Cholula hot sauce)

Preheat oven to 350 degrees F. To serve in a bread bowl, cut the very top off of the bread and hollow out, leaving about a 1-inch shell and reserving the bread from both the top and the inside. Set the top aside and cut the inside bread into cubes or tear into chunks if desired, to use for dipping.

Cream the cream cheese and sour cream together until well blended. Add all of the remaining ingredients and mix in well. Place enough aluminum foil to wrap around the bread on a baking sheet and pour the cheese mixture into the bread bowl, or into a baking dish. Return to top the bread on top and wrap the loaf completely in the foil. Bake at 350 degrees for about 1 hour. Can also bake in a baking dish if desired.

Serve with the reserved bread, an assortment of vegetables, crackers, tortilla or corn chips. One of our Facebook readers took the leftover bread, tore it into big pieces, and then tossed it with olive oil, garlic powder, dried parsley, red pepper flakes and sea salt, and baked that into croutons while dip was baking. Fantastic idea Jaclyn, thanks!

Tailgate version: Triple and prepare in a disposable aluminum pan. Cover with aluminum foil. Place the pan on a hot grill and heat until bubbly.

Variations: Instead of ham, substitute 1 can of deviled ham, 1/3 cup of chopped, dried beef, or 1 small, well drained can of shrimp or crab, cooked crawfish or cooked sausage.

Be sure to check out Deep South Dish website for more goodness! And Thank You Deep South Dish for sharing!

Steelers Cake (store bought):

I haven't finished cooking everything so f you read this post before game time then you'll need to check back for the final goods.


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