Super Bowl Football Cupcakes

SuperBowl Football Cupcakes

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3 ounces white candy coating, coarsely chopped, divided
2/3 cup creamy peanut butter
1/2 cup confectioners' sugar
3 teaspoons vanilla extract
2/3 cup crushed granola cereal with oats and honey
6 ounces semisweet chocolate, chopped
2 tablespoons shortening
2 cans (16 ounces each) vanilla frosting, divided
Green paste food coloring
36 cupcakes of your choice
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MELT white candy coating at 70% power for 1 minute in the microwave; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle.

SHAPE into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes.

PIPE frosting laces onto footballs. Tint remaining frosting green, using a 233 or 234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football. Yield: 3 dozen.

Recipes courtesy TasteofHome.com.   For more Super Bowl recipes, visit TasteofHome.com.

Fancy Pigs in a Blanket

Fancy Pigs in a Blanket
Makes 24 servings
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1   package Hillshire Farm Turkey Lit'l Smokies Cocktail Links           
3   tablespoons cranberry sauce                                                          3   tablespoons Dijon mustard                                                             1   8-ounce can refrigerated crescent dinner rolls                             
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1. Preheat oven to 375 F.

2. Separate crescent rolls and spread lightly with Dijon mustard and cranberry sauce.

3. Cut each crescent roll into thirds lengthwise.

4. Place 1 link on short side of each triangle and, starting at the short side, roll it up.

5. Place on ungreased cookie sheet.

6. Bake 12 to 15 minutes or until golden brown. Serve warm.

For more ideas for holiday merry making, visit www.gomeat.com. 

Ultimate Guacamole by Brigantine's Steve Floyd

Brigantine Family of Restaurants
(Seven San Diego County locations)

What Top San Diego Chef, Steve Floyd, feeds his kid:

Mya's Ultimate Guacamole
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Serves 8

4 ripe avocados
Juice of 2 limes
½ red onion, chopped
1 garlic clove, minced
1 big handful fresh cilantro,
finely chopped
2 oz. extra-virgin olive oil
2 tsp. Kosher salt

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Halve and pit the avocados. Scoop out the flesh and spoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together. Cover with plastic wrap (right on the surface of the guacamole so it doesn’t brown) and refrigerate at least an hour before serving. Serve with your favorite raw veggies or chips.

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Corporate Executive Chef Steve Floyd and his wife Katie “have one crazy, wonderful little girl named Mya. She is a very sweet 6-year-old who loves to help her Dad cook. She calls herself a ‘cooker.’”

Steve says, “Mya loves to pull her chair next to me and lend a hand in the kitchen.” He taught her how to chop and cut with a butter knife, “a great starter tool for kids.” Using softer food is a great way to introduce them to cutting and chopping.

Mya loves guacamole’s creamy texture and its fresh cilantro taste. She uses it as a dipping sauce, or an entrée. It’s an easy dish for kids to make since “Exact measurements are not required and everything can be prepped with a fork and butter knife,” says Steve.

“Serving veggies raw with a healthy ranch-style yogurt sauce is a great way to introduce new veggies,” says Steve. “My daughter loves raw carrots and red bell peppers. They are slightly sweet and have a fun crunchy texture. Fine chopped raw spinach mixed in a salad is very refreshing and is not bitter at all.”

Steve and Katie believe that “veggies and fruits should be the majority of the choices offered.” They restrict processed and fast foods to a few times a month. “By limiting exposure to this type of food, children naturally will eat a healthier diet.” 

For more info visit www.Brigantine.com.