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2013 Superbowl Recipe Contest

January is my favorite month for, do you know why? It is the annual Superbowl recipe contest. People like yourself have been submitting recipes to this contest for the last four years. We have had many great recipes submitted over the years. Some of our past entries have been:

Honey Habenero Wings

Super Bowl Pizza Bun Sliders

Buffalo Chicken Jalapeno Poppers

Sausage Potato and Cheddar Stew

Mississippi Sin

Italian Rice Balls

Cripsy Fried Wonton Pizza Bites

Buffalo Chicken Pizza.

From February 1 through the 3, we will have several judges pick out the best recipes, and then from February 4 through Feburary 11, you will get to vote for which recipes will win. Good luck to all of the entries!

The Prizes:

Grand Price will be Crock Pot S Travel 6 Quart Programmable Crock Pot
The three runner up prices will be copies of’s Dining out in the Home Cookbook.

1. The recipe must be your own recipe, please do not use an already published recipe. Now if you add your own special touches or ingredients and make the recipe your own that’s fine.
2. If you are a food blogger, already published recipes are not eligible. Please submit original recipes for this contest. You can create a blog post around the new recipe of yours.
3. You are responsible for submitting your recipe. All recipes must be submitted by January 31, 2013. Any recipes submitted after this date are not eligible for entry.
4. You must be from the United States to be eligible.

  • soond21

    Recently I was extremely low on money and debts were eating me from all sides! That was UNTIL I decided to make money.. on the internet. I went to surveymoneymaker dot net, and started filling in surveys for cash, and surely I’ve been far more able to pay my bills! I’m so glad, I did this.. With all the financial stress these years, I really hope all of you will give it a chance. – b2fe

  • Trisha Kruse

    Cheesy Chicken Buffalo

    20 jalapeno peppers

    1 tablespoon olive oil

    1 package (8 ounces) cream cheese, softened

    1-1/2 cups (6 ounces) shredded mozzarella cheese

    1 cup diced cooked rotisserie chicken

    1/2 cup blue cheese salad dressing

    1/2 cup buffalo wing sauce

    Preheat oven to 325 and grease a 15-in. x 10-in baking pan
    with olive oil. With rubber gloved
    hands, cut peppers in half lengthwise, leaving stems intact; discard seeds. In
    a small bowl, combine the remaining ingredients. Stuff into pepper halves and
    place in prepared pan. Bake, uncovered, at 325 for 30 to 35 minutes. Makes 40

    Leave a message…

  • Mike Kelly

    Individual Onion Tarts


    1C flour

    3oz. butter

    ½ tsp. salt

    1 egg yolk

    3 T water


    1 ½ C minced onions

    ¼ C vegetable oil

    2 oz. butter

    1T flour

    1 pt milk

    1/2 lb. bacon chopped and fried crisp

    1 C grated parmesan cheese

    1egg beaten

    ½ tsp. nutmeg (optional)

    Jalapeno Jelly

    Salt to taste

    Miniature “24 cup” cupcake pan

    Combine dough ingredients and let set for 10 – 15 minutes.

    Coat the cupcake pan very lightly with cooking spray.

    Roll out the dough to pie crust thickness. Cut into 2” rounds and place
    in individual cup. You will have to form the dough with your fingers
    to cover the bottom and sides of the cup.

    Sauté the onions in butter until light brown. Add the flour and milk and cook for one minute.

    Season with salt and pepper.

    Remove from heat and let set until luke warm.

    Add the cheese, egg, nutmeg and bacon and mix well.

    Fill the individual crusts to the top. Filling will not overflow during baking.

    Bake for 20 minutes at 425⁰ and then on broil until golden. Allow to
    cool to room temperature and top with 1/2 teaspoon jalapeno jelly.

  • rvseward

    Shrimp Potstickers with a savory sweet sauce
    Prep time: 15 min | cook time 15 minutes | Yield 20 dumplings

    1 lb raw shrimp, peeled and deveined
    1 tablespoon finely minced carrot
    1 tablespoon finely minced green onion
    1/2 teaspoon finely minced garlic
    1/2 teaspoon fresh ginger, grated
    1/4 teaspoon salt
    1/4 teaspoon sugar
    20 wonton wrappers
    1 egg, beaten


    1/2 cup water
    1/4 cup soy sauce
    2 tablespoons sugar
    1 tablespoon rice vinegar
    1 tablespoon green onion, chopped (green part only)
    1/2 teaspoon chili oil (or mix olive and hot sauce)

    Filling Prep:puree raw shrimp in food processor until a smooth paste forms. Add carrot, green onion, ginger, garlic, salt, sugar and pulse a couple of times.

    Measure a heaping Tbls of filling into the center of wonton wrapper, brush beaten egg on top of the four edges and bring corners together and press to seal. I like using round wonton wrappers and just fold once after brushing edges with egg. Let sit in refrigerator for 10 min so that the egg glue sets.

    Prepare a steamer with hot water. Once steaming drop a couple dumplings in and steam for 15 minutes — i use a bamboo steamer over hot water and line the trays with lettuce leaves to prevent sticking….remove.Serve with Sauce:.

    Make sauce by simmering ingredients over medium heat for 1-2 minutes, remove from heat and set aside.


    Delicious served hot or cold.

  • ttollard

    Bacon Horseradish Stuffed Mushrooms

    12 large fresh mushrooms; about 1 to 1 1/2 inches in diameter
    4 1/2 ounces Low-fat cream cheese softened (1 package)
    2 tablespoon Butter or margarine
    1 teaspoon prepared horseradish
    2 tablespoon onion; – chopped
    1/2 teaspoon Cayenne pepper To taste (optional)
    2 tablespoon fine dry bread crumbs
    1/4 cup Parmesan Cheese grated (optional)
    1/2 teaspoon Dried parsley flakes
    1 tablespoon Cajun Spice mix (Optional)
    6 slices bacon; cooked and crumbled

    Trim mushrooms; remove stems. Set caps aside.
    Finely chop stems. In small bowl combine butter, onion and chopped stems.
    Saute in large pan until butter melts and onion is tender, stirring from time to time.
    Stir in bread crumbs, parsley, bacon, cream cheese, and horseradish.
    Add cayenne pepper is you’d like a spicy bite to the dish.
    Mixture should be dry but not crumbly.

    Preheat oven to 350F.

    Spoon mixture into caps, pressing lightly.
    Arrange filled caps in a baking sheet and sprinkle tops with grated parmesan or a bit of Cajun spice mix.
    Bake about 15 minutes until hot and bubbly. The cheese browns nicely if you use it on top.
    Serve while still warm.
    Makes 12

  • Gretchen F

    Bacon Brittle


    8 ounces bacon, cooked your favorite way until crisp.
    1 cup granulated sugar
    1/4 cup water
    1/4 cup unsalted butter
    3 tablespoons light corn syrup or golden syrup
    1/4 teaspoon baking soda
    coarse sea salt


    Chop the bacon into small bits about a 1/4-inch in
    size.Butter a rimmed baking sheet or line it with parchment
    In a large, heavy-bottomed saucepan, combine the sugar,
    water, butter, and syrup. Bring to a boil over moderate heat, stirring
    occasionally until the mixture reaches 300°F on a candy thermometer, about
    10-15 minutes. Remove from heat and stir in the baking soda, then the
    bacon bits. Immediately pour the mixture on the prepared baking sheet. Use
    a large spoon (If it sticks, oil it lightly.) to quickly spread the
    brittle into a thin, even layer. Sprinkle with sea salt.
    Allow the brittle to cool completely, and then break
    into pieces. Store in an airtight container.

  • Hidemi Walsh

    This is my recipe for your contes.

    Taco Dip
    1 lb Ground Beef
    1 canned (15 oz) Black Beans, drained and rinsed
    4 oz Cream Cheese, at room temperature
    1 cup Shredded Mexican Cheese
    2 cups Salsa Sauce (your favorite one)
    1 packageTaco Seasoning Mix
    1/2 cup Chopped Black Olives
    1 tablespoon Olive Oil

    1. In a skillet, heat olive oil and cook ground beef until browned. Add taco seasoning mix. Reduce heat and cook for 5 minutes.
    2. Preheat the oven to 350 degrees F.
    3. Spread cream cheese on 8×8 baking dish. Layer cooked beef, black beans, salsa
    sauce, shredded Mexican cheese and chopped black olives, Bake for 20 minutes.
    4, Serve with chips or crackers.

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  • Rosie Smaarten

    Here is the recipe my family uses for our Buffalo Chicken Dip


    1 package (8 ounces) cream cheese, softened

    1 can (10 ounces) chunk white chicken, drained

    1/2 cup buffalo wing sauce

    1/2 cup ranch dressing

    2 cups (8 ounces) shredded Colby-Monterey Jack cheese

    Tortilla chips

    Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.

    Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.