Tuesday, January 29, 2013

Superbowl Party Recipes

Getting ready for Superbowl Sunday?! I'm a little bummed that my home team didn't make it this year, but that doesn't mean I still can't enjoy the food and fun! These are some of my favorite recipes from the year. They are awesome party recipes and perfect for game day. Links are below for the recipes! (Bigger pictures are included with the original posts!)

Left Column of Pictures (From Top to Bottom)
Cream Cheese and Chili Mexican Dip
Pizza Dip
Corona Ritas (if you want to kick you beer up a notch!)
Mini Taco Cups
Loaded Baked Potato Dip
Oreo Cookie Stuffed Brownies

Right Column of Pictures (From Top to Bottom)
Jalapeno Popper Wonton Pockets
Baked Mozzarella Sticks
Buffalo Chicken Queso
Three Layered Mexican Dip 
French Dip Bites
Oven Baked "Fried" Pickles
Baked Jalapeno Poppers 

Don't forget my awesome football cupcakes too!!

Wednesday, January 9, 2013

Football Cupcakes

So I was looking through my pictures tonight and came across these! My friend Sarah and I made these cupcakes for the superbowl last year. The star of these cupcakes are the mini footballs. They are peanut butter and chocolate candies. They make great cupcake toppers and are delicious on their own as well. Feel free to use your favorite cupcake and frosting recipe to make the cupcakes. I made a vanilla frosting, used food coloring to make it green, and then sprinkled green sugar on top. I used green to mimic a football field. Finally, I placed the chocolate football on top and served. I've included the recipe for the chocolate footballs below. I hope these come in handy at your next football party!

Don't forget to enter my cupcake giveaway while you're here!! (http://www.girlsgonefood.com/2013/01/cupcake-giveaway_6.html)The giveaway ends on Tuesday!!

Recipe Source: About.com

  • 4 tablespoons of butter, softened 
  • 1 cup smoothy peanut butter
  • 2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tbsp milk
  • 8 ounces chocolate candy coating
  • extra vanilla frosting to make lines on football
  •  Line a baking sheet with aluminum foil and set aside.
  • In a large bowl mix peanut butter and butter on medium until creamy and well combined
  • Add powdered sugar, cocoa, salt, and vanilla. Mix on low until combined.
  • Add the milk and mix until the mixture moistens and comes together. 
  • Once mixture is combined, form the candy into football shaped balls.
  • Place the balls on the lined baking sheet.
  • Melt chocolate using a double boiler.
  • Dip the balls individually into the melted chocolate and place on the lined baking sheet.
  • Place the baking sheet into the refrigerator until candies are hardened.
  • Place extra vanilla frosting in a piping bag. 
  • Using a thin tip, decorate the footballs with laces. 
  • Bring footballs to room temperature before serving.

Wednesday, January 2, 2013

Broccoli Cheese Soup

Hi all! Hope you enjoyed your new years! I certainly did!! I can't believe 2013 is finally here. I know that there are amazing things to come for me in the next year and I can't wait!

It is amazing to think that I started this blog a year ago. To thank all my followers there may be a giveaway coming up....I guess you'll just have wait and see!

Today, Stephanie from Never The Same Spice Twice is taking over Girls Gone Food today. She was a sponsor for December and her blog is absolutely darling. You should definitely check it out!

Hello Girls Gone Food followers!!!  I'm Stephanie from Never The Same Spice Twice, and I'm so happy to be guest posting over here!  Lauren is awesome, and so is this incredible blog of hers.  I love reading her posts, checking out her yummy recipes, and drooling over her amazing photos!  I'm sure you can all relate!  

I thought this delicious Broccoli Cheese Soup (inspired by this recipe), would be perfect to share over here!  
1 tablespoon of light butter
1/2 onion - chopped (I throw it in my mini chopper)
1 cup of baby carrots (chopped in the mini chopper too)
4-5 cups of reduced sodium chicken broth 
1 pound broccoli crowns chopped (about 6 cups)
1 14 oz. can of cannellini beans (rinsed)
1/4 teaspoon salt
1/4 teaspoon ground pepper
3/4 cup of half and half
2 cups shredded reduced fat cheddar cheese

1.  In a large pot, melt butter over medium heat, and sauté the chopped onion until translucent 
2.  Add chopped carrots, 4 cups of broth, and broccoli - cook until broccoli is tender...about 8-10 minutes.  Add rinsed beans, salt, pepper, and cook for another minute or two
3.  Use an immersion blender to puree the soup....you can make it as smooth as you would like
4.  Slowly add half and half, and cheddar cheese....then hit it with the immersion blender one last time 
(*If the soup is too thick, add the extra chicken broth)

I usually serve this with warm, crusty multigrain bread...YUM!  I hope you all enjoy it!  
Thanks a bunch for the opportunity to share with you all!  

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