‘Recipe Roundup No. 2’ ….. Super Bowl Snack Ideas

I follow lots of terrific food blogs and recently I decided to ‘share the wealth’ by posting a weekly Recipe Roundup.  Each Roundup features four delicious recipes from four different bloggers. 

When I first began my little food blog the main idea was to share recipes, which we all love to do.  (I’m sure many of you have a file of recipes either copied from friends, ripped out of magazines or found online.)  What I hadn’t expected was the joy I would find in making lots of new friends! 

This week features recipes from Foodie Crush, My Favourite Pastime,  Damn Delicious  &  Chef Mimi.    Enjoy!

small red heart 

Heidi, of Foodie Crush, blogs from Salt Lake City and calls herself a ‘recipe maker, picture taker, lover of food bloggers and their recipes and photos. 

Follow this link for Heidi’s recipe for Cheesy Texas Trash Dip

Cheesy Texas Crab Dip


Liz hails from Canada, hence the name of her blog is My Favourite Pastime – with that added ‘u’ we Americans no longer use for some reason.  Liz is a prolific baker but she shares great recipes of all kinds.

Follow this link to Liz’s recipe for Chicken Legs with Bacon & Ricotta Stuffing

Chicken with Bacon and Ricotta Stuffing


Mimi, whose wonderful blog is called Chef Mimi, has been involved in many aspects of ‘the food world’ including  being a personal chef, a caterer, a food columnist and a cooking school teacher etc.  etc.

Follow this link to Mimi’s recipe for crab dip.

Crab Dip - Chef Mimi.com.jpg
Crab Dip


Chungah, of Damn Delicious, resides in California with her Corgi named Butters. Chungah like to say she cooks in a closet-sized kitchen.  Closet-sized or not, she does a great job.

Follow this link to Chungah’s Cheesy Chicken and Broccoli Pockets

Cheesy-Chicken-and-Broccoli-Pockets - courtesy of Damn Delicious.jpg
Cheesy Chicken and Broccoli Pockets

See you at the next Roundup, partner!



Creamy Warm Crab and Artichoke Dip

++ Update     ‘Warm Crab and Artichoke Dip’ is, by far, my favorite version of this recipe. We served it at the Cookie Swap today with some of the hostess’ fresh homemade Italian bread.  (I had brought along crackers, but loved it with the crusty bread!)  

Someone gave me the basic recipe for this appetizer years and years ago but I’m constantly changing it.  This particular recipe is simply its ‘latest incarnation’ – and it might just be my absolute favorite!

It’s so easy to make – you mix everything in the same casserole you’re going to bake it in. If you chose, you can make this dip with just artichokes – or with crab or shrimp.

I’m going to a Cookie Swap tomorrow & haven’t baked a single cookie yet… However, my Creamy and Rich Warm Crab and Artichoke Dip is prepared – and I’m having a hard time not diving into it with a bunch of crackers. 

Warm Artichoke and Crab Dip and Xmas Angel 002                                 This is the bottom of the casserole I used, – isn’t it cute !

Ingredients & Method                  Bake at 350F for 25 – 30 minutes, until bubbly

  • 1 small jar (6 oz.) artichokes – DRAINED and chopped
  • 1 cup fresh crab, chopped, in necessary  (You can use canned crab or shrimp. However, I highly recommend buying fresh. I found canned FRESH crab at my local grocery store, in the seafood area. Of course, because it’s fresh – even though it’s in a can – it still has a ‘best eaten by’ date..)  
  • 2 garlic cloves, minced
  • 2 (8 oz.) packages cream cheese
  • 1/2 cup grated Parmesan or Romano cheese
  • 1 cup mayonnaise
  • 1 Tb. Worcestershire Sauce
  • 2 tsp. fresh minced parsley – plus a little to sprinkle on top   (Buy a bunch, chop it up & freeze it!!) 
  • paprika – to sprinkle on top


Talk about simple… just mix all the ingredients – except the paprika – in a casserole. (I used a 8 1/2″ x 10 1/2″.)  Then sprinkle on a bit more parsley and some paprika for color.     ++Remember to wipe the sides of the casserole before putting it in the oven so your Creamy and Rich Warm Crab and Artichoke Dip  ‘looks it’s best’.

USE - uncooked - Warm Artichoke and Crab Dip and Xmas Angel

Bake, uncovered, at 350F for 20 – 30 minutes, until thoroughly heated.  Serve with an assortment of crackers and crusty bread.    Enjoy !!

USE 2 -  cooked - Warm Artichoke and Crab Dip and Xmas Angel