Super Bowl Snack Throw Down Week 2

Before you read the recipe for this week, I wanted to thank you all for your support and votes! Lauren and I tied last week!!!! Go to www.highlowaha.com, click the red dot to enter the blog and click "kate" to vote! Also, vote for the following week's secret ingredient of either potato or avacado. Voting started today, Friday, and goes until 8 pm CST on Sunday.

Thanks again everyone!

Longest Yard Mushroom Dip with Baguettes

AND

Instant Replay Mushroom Pockets

I pulled out all of my cookbooks, handwritten family recipes, and my old fashioned thinking cap to try and find the recipe that would take you all to the end zone. For those of you don't always reach for the mushrooms first on the snack tray, this may be the 2 point conversion you need! This is the very first time I've ever made this and I will definitely make it again. I rate this as a solid TOUCHDOWN. Although, the next time, I won't mix up "tsp" and "Tbsp" when it comes to adding the Worcestershire sauce! Oops!

INGREDIENTS

• 3 slices bacon
• 8 ounces sliced fresh mushrooms
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (8 ounce) package cream cheese, cut into cubes
• 2 teaspoons Worcestershire sauce
• 2 teaspoons soy sauce
• 1/2 cup sour cream

DIRECTIONS

1. Place bacon slices in a large skillet over medium-high heat. Fry until crisp. Remove bacon, crumble and set aside. Drain off all but 2 tablespoons of the bacon drippings.
2. Add mushrooms, onion and garlic to the bacon drippings, and cook over medium heat, stirring, until tender and most of the liquid has evaporated.
3. Sprinkle the flour, salt, and pepper over the top, and stir to blend. Mix in cream cheese, Worcestershire sauce, and soy sauce. Reduce heat to low, and stir until cream cheese is melted. Remove from heat. Stir in the sour cream and bacon. Serve warm.
4. Slice a fresh baguette and toast in the oven for 5 minutes at 400 degrees.

Instant Replay Mushroom Pockets

Since I like to try new and different things, I also turned the dip into the filling in my Instant Replay Mushroom Pockets. If you thought the dip and baguettes were good, these are even better! I would rate these as an EXTRA POINT...IT'S GOOD!

INGREDIENTS

• 1 sheet frozen puff pastry
• 1 egg mixed with 1 tsp water
• Longest Yard Mushroom Dip

DIRECTIONS

1. Thaw one sheet of frozen puff pastry.
2. Roll out and cut into equal 12 equal squares
3. Place 1 Tbsp Hot Mushroom Dip in the center of each square.
4. Pinch the sides closed and brush with an egg wash.
5. Bake for 12 minutes at 400 degrees