Originally from: http://feedproxy.google.com/~r/pwcooks/~3/ZSP1zIXkXYo/
We found something neat to do with good food and we wanted to share it for you! Eat well!
Why is Super Bowl week so thrilling? It seriously feels like Christmas is coming. There’s the big game, of course, with all its excitement and competition and family arguments over which team is best. And commercials. But then there’s all the food, food, food, from cheese dips to cupcakes, wings to sliders. Super Bowl week gives us so much to live for!
This is one of my favorite Super Bowl dips, which I included in my holiday cookbook a couple of years ago. Serve it cold or bake it in a dish and serve it hot and bubbly!
It’s yummy.
Holding the corn with tongs, carefully roast them over the burner on your stove. Or you can grill ’em on a grill pan or even throw ’em on the grill outside if it isn’t too cold!
Let your conscience be your guide.
When the corn is cool enough to handle, slice the kernels off the cobs. And I love this tip I’ve learned from smarter people than me through the years: Use a Bundt pan! Just rest it in the center, and when you slice off the kernels, they’ll fall right into the pan rather than on the floor, which has been my lifelong experience.
The world is an orderly place!
To make the dip base, add softened cream cheese, sour cream, and green onions to the bowl of a mixer…
Then whip it until it’s combined, scraping the sides once or twice as needed.
Add a bunch of cheese and mix it in. I used cheddar, Monterey Jack, and crumbly Cotija. But any cheese is allowed!
After the cheese is mixed in, add some seasoning: cumin, paprika, cayenne, salt, and pepper…
And for a little bit of interest, a squeeze of lime.
And because I’m incorrigible when it comes to adding hot sauce to things…well, add some hot sauce.
Finally, the corn goes in…
And everything is mixed together. Done!
Cover it and chill it for a couple of hours to let the flavors meld, then serve with with potato skins, tortilla chips, or Fritos.
Option! You can also put the dip in a small baking dish, top it with extra grated cheese or breadcrumbs, and bake it at 375 until it’s hot and bubbly.
Here’s the handy dandy printable.
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We had boys, boys, boys, boys, boys, and boys at our house after church yesterday and I don’t know why I forget just how much food boys consume when they’re together in a pack, but they pretty much wiped me out. Then I made a big batch of the most chocolaty cookies I’ve ever eaten…
Start with butter and sugar…
Wait. It’s Monday. Let’s just take a moment to enjoy this beautiful sight. 
Beat it together until it’s totes combined.
Crack in an egg…
And mix it in, scraping the bowl when it’s incorporated.
Then add the other egg and do the same thing!
Add vanilla…
And give it a final mix.
Now, to turn the cookies into chocolate wonders, sift together flour, cocoa powder, baking soda, and salt. 
Sing it with me, brothers and sisters: “Love sifted me! Love sifted me! When nothing else could help, love sifted me!”
Add the dry mixture a cup or so at a time, mixing after each addition…
Until it’s all added in…
And the dough looks like this. 
I’m obsessed with these! They carry them in my small-town grocery store right alongside the regular ol’ chocolate chips and I love them. 
For these cookies, I’m doing a combo of semi-sweet chips…
And milk chocolate chips. 
I’m going to entitle this photo “I Am Going to Lick This.” 
I used a cookie scoop but didn’t level it off, so I’d say each cookie was a heaping tablespoon or so.
Scoop ’em onto a cookie sheet (or sheets, if you want to bake them all at once.)
Then I like to press 2 or 3 chocolate chips into the top before they go into the oven. Milk chocolate if you like things sweeter, semi-sweet if you like things more chocolaty, both if you like…well, both!
The secret to these cookies is not to overbake them. You’ll want to take them out of the oven when you’re not 100% sure they’re done. That will ensure they’re perfect!
Oh, and one thing I forgot to mention: A glass of milk is definitely required for these suckers.
Enjoy every bite!
