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Food & Drink

Step Up Your Game with Super Edible Bowls

There are over 260 games played in any NFL season and one could argue that the Super Bowl is, indeed, yet just another game. However, with all the extras - the glitz, the glamour, the weeks of anticipation, the Super Bowl parties with friends decked out in fan gear, the drinks and the food and let’s not forget the commercials - the Super Bowl really is something else entirely!

Among all the hurrah there is, indeed,a game, but what makes the Super Bowl spectacular is all the details. As such, as a hostess, consider making your Super Bowl party something special; nothing fancy but something more, something fun, because that is what the Super Bowl is all about! Step up your game with a few “super bowls.” Put a simple twist on the usual party fare by serving it in an edible serving bowl. On Monday morning at the office, they won’t be talking about that halftime mishap or that new Ford commercial but the office will be abuzz with chatter of your delicious Cheeseburger Chowder that you served in a kaiser roll or the Baked Stuffed Lemons with Zesty Crab dip and of course, the Baked Avocado Cups with Pineapple-Cranberry Chicken Salad. See below for a few ideas and check out for complete recipes and instructions to make these super bowls. Game on! Recipe Ideas

Mexican Spinach Dip Shooters: Upgrade your traditional spinach dip with this snazzy Mexican version. Serve it in mini cornbread muffin bowls and your guests will be “throwing back” these one-bite appetizers with delight!

Cheeseburger Chowder Bowls: Instead of serving burgers or sliders at your bowl party, serve this warm and cozy Cheeseburger Chowder (easily adaptable to vegetarian tastes) served in a hollowed-out kaiser bread roll.

Pineapple Ambrosia Salad Bowl: Served in a fresh pineapple, this classic recipe will look impressive sitting among your party spreads. The traditional version, loaded with rich ingredients such as whipped cream and sour cream, gets a healthy makeover in this recipe with non-fat Greek yogurt and yummy coconut milk.

Baked Avocado Cups with Pineapple-Cranberry Chicken Salad: Baked avocado cups? Yes, you read that correctly! Rich avocadoes combined with sweet and tangy pineapple, leftover roasted chicken, tart cherries and savory Parmesan come together for a delicious and impressive creation.

Buffalo Chicken Salad in Cheesy Bowls: Sneak in a few veggies with the flavors of buffalo chicken wings and blue cheese with this fun salad that is served in an edible cheese bowl. The recipe can be easily adapted to a buffalo shrimp version, too.

Fontina-Stuffed Pretzel Bowls: Instead of the ol’ ham and cheese sandwich, jazz things up with pretzel bowls stuffed with a tasty blend of sautéed mushrooms, onions, peppers, ham and Fontina cheese.

Super BBQ Snack Bowl: Make an edible serving bowl out of egg whites and a snazzy Barbecue Snack Mix recipe (or use your favorite savory snack mix for easier preparation). Fill the edible bowl with more snack mix or even with your favorite egg or chicken salad!

Baked Stuffed Lemons with Zesty Crab Dip: A warm and zesty crab dip is baked and served in hollowed-out lemons for a refreshing take on the usual crab dip recipe.

No-Recipe-Needed Ideas:

Pepper Pots: Serve your favorite chilled dip in a hollowed-out bell pepper. Even better, serve several dips in different colored bell peppers to add a little color to the table.

Rice Krispies Ice Cream Bowls: Prepare Rice Krispies Treats as usual. Divide mixture among mini muffin tins instead of a large pan. Once slightly cool, make an indentation with your thumb and allow treats to cool completely. Serve with mini scoops of ice cream.

Citrus Fruit Bowls: Cut oranges or grapefruits in half. Run a paring knife around the outside of the fruit (being careful not to cut through the rind) and scoop out the flesh to make an orange- or grapefruit-rind bowl. Chop the fruit into smaller pieces and mix with yogurt, nuts and granola. Stuff mixture back into the fruit bowl and serve with a spoon or with graham crackers.

Mini Pumpkin Bowls: Cut into the tops of mini pumpkins to remove stem. Scoop out strings and seeds. Bake upside down in a glass baking dish with ¼ cup water until tender. Fill with your favorite chili recipe and top with a bit of cheese. Broil until lightly browned. The sweetness from the pumpkin and savory taste from the chili is sure to be a delight!

Mexican Spinach Dip Shooters

1 package of your favorite corn bread mix

4 ounces 1/3-less-fat cream cheese, softened

4 ounces non-fat cream cheese, softened

1/2 cup plain non-fat Greek yogurt

1 jalapeño chile, seeded and chopped fine

1 (14.5-ounce) can Hy-Vee Fire Roasted Tomatoes-Salsa Style, drained

1/2 small onion, peeled and chopped fine

1 (10-ounce) box frozen spinach, thawed and squeezed dry (wrap in paper towels to “wring out” spinach and rid of excess moisture)

1 ½ cups shredded Cabot 50% Reduced-Fat Sharp Light Cheddar Cheese

¼ teaspoon salt

½ teaspoon chili powder

¼ teaspoon ground coriander

¼ teaspoon ground cumin

Prepare your favorite cornbread mix according to package instructions except bake mix in mini muffin tins. You should have approximately 24 mini muffins for the following recipe.

Begin checking for doneness after about 9 minutes by inserting a toothpick into the center. Muffins are done with toothpick comes out mostly clean, with a few crumbs attached, about 9-11 minutes. Allow muffins to cool completely.

Cut into the tops of each mini muffin and scoop out a small portion, using a paring knife and teaspoon (don’t worry if it doesn’t look perfect on top—the filling will “overflow” a bit and cover up any ragged edges). Once you’ve carved each muffin, put muffin back into muffin tin. Discard excess muffin mixture (or set aside for later. Stir excess into vanilla yogurt, top with fresh blueberries and pistachios, and you’ve got a surprisingly delicious snack!). Muffins can be baked 2-3 days ahead of time. Wait to “carve” until the day of serving so that they don’t dry out.

When ready to assemble stuffed corn bread shooters:

Adjust oven rack to middle position and heat oven to 350 degrees.

With wooden spoon or rubber spatula, combine cream cheeses, Greek yogurt and jalapeño in large bowl. Fold in tomatoes, onion, spinach, cheddar, salt, chili powder, coriander and cumin until well combined. (Spinach mixture can be assembled and refrigerated for 24 hours.)

Spoon mixture into each muffin cup and bake until filling is hot, about 8-10 minutes. Serve.

Nutrition per serving: 90 calories, 3.5 g fat, 2 g saturated fat, 0 g trans fat, 5 mg cholesterol, 260 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g sugar, 5 g protein. Vitamin A 10%, Vitamin C 6%, Calcium 10%, Iron 2%.

The information is not intended as medical advice. Please consult a medical professional for individual advice.

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