The Super Bowl is around the corner, and I bet you are getting pumped for an evening of tight ends, wide receivers, and really friggin’ good food. What you bring to a Super Bowl party says more about you than you may realize. So don’t be the guy who shows up with buffalo chicken dip. And don’t be the girl who shows up with cheesecake. Be the beast that shows up with both in the form of Mini Buffalo Chicken Dip Cheesecakes.
Have you ever had spumoni ice cream? It's good stuff. Basically it's layers of cherry, pistachio, and either chocolate or vanilla ice cream mixed with fruit and nuts. But surprisingly, some people believe ice cream is not for them. (Whatever, suckas. That just means more for me.) So guess what I did just for them. I turned it into fudge. Shocking, no?
Although it's not a visually fun as the ice cream, this fudge is a equally tasty way to enjoy all of that awesome spumoni flavor without the chill (and without having to worry about it melting!).
Yields 48 to 64 pieces of fudge depending on how small you cut it.
12oz white chocolate chips
1 box (3.4oz) pistachio pudding mix
1 can Duncan Hines Frosting Creations starter frosting
Mix Chocolate Almond flavor packet into starter frosting.
Melt white chocolate in microwave and stir in pudding mix.
Heat frosting (in the can sans the metal top) for 30 seconds in the microwave.
Stir frosting into melted chocolate until combined.
Mix in nuts and cherries.
Spread into pan and let set in fridge.
Cut to desired size. (I usually cut it into four squares and then cut each square into 12 pieces).
Wow. Albeit a tiny bit gritty from the pudding, the fudge is really quite good. All of the flavors balance each other well: not a one gets lost, and each one adds to the awesomeness of the total package. I suggest you get on it.
I’m a huge fan of putting together two foods, each glorious in its own right, to create a culinary beast of awesomeness. (Hello, Corn Dog Brownies and Bacon-Stuffed Peeps!) So I was super excited to hear that Hormel, the makers of the good kind of Spam—yes there is a good kind, is buying peanut butter powerhouse Skippy! You can read more about it here. And then, you can make these Spam and Skippy cookies.
I thought it fitting to use Skippy’s Classic Peanut Butter Cookie recipe as a base. So thank you, Skippy. Thank you, Hormel. And you’re welcome, world.
Duncan Hines came out with this new product a few months a ago: a red velvet cupcake mix with frosting in the box as well. I love it when they make it easy for me. The box had actually been sitting in my pantry for a while. I was unsure of what I wanted to to with it, as just following the directions on the box seemed unconscionable. I thought about brownies, which I still may try, but man, am I glad I decided on these cookies, cuz wow, they are yummy.
Red Velvet Sandwich Cookies
Yields 14 to 16 sandwich cookies
•1box Duncan Hines Red Velvet Decadent Cupcake Mix (there are two packages in here: one is for the cake, one is for the frosting)
1.Preheat oven to 350 F.
2.Mix together the cake mix and the next 4 ingredients.
3.Roll cookies into balls using 2t of dough per cookie.
4.Bake for 7 to 8 minutes and let cool on cookie sheet for 5 minutes.
Follow the directions on the box (you’ll need ½ stick of butter and 4t of water).
Then pipe the frosting onto the bottom of one cookie and smash another cookie on it, and BLAM, you’re done. They were quite easy to make and put together and well, well worth it. AND they are even better the day after they are made as the frosting softens up the cookie a bit and makes each bite a chewy, creamy piece of Heaven.