Care Bear Game Day Digital Cookbook

Make sure to let us know which one you made by commenting below. Don’t forget you can add a picture of your game day treat!

Spicy Louisiana Shrimp Dip

by cynholland

Ingredients:

• 1/4 cup chives or minced green onions
• 1 red bell pepper minced
• 1/4 cup mayonnaise
• 8 ounces cream cheese
• 1/4 cup Parmesan Cheese
• 12 ounces SeaPak Shrimp Scampi
• 2 tablespoons lemon juice
• 1 lemon zested
• 1 tablespoon cajun seasoning
• 2 teaspoons Worcestershire sauce
• 1 sourdough bowl

Preheat the oven to 375 degrees. Defrost the shrimp, drain well and chop the shrimp into 1/2 inch dice. In a large bowl add the chives, bell pepper, mayonnaise, cream cheese, Parmesan cheese, shrimp, lemon juice and zest, cajun seasoning and Worcestershire sauce and stir until combined. Cut the top of the sourdough loaf off the bread. Scoop out the insides until the walls of the bread are 1/2 inch thick. Put the dip into the bread bowl. Bake in the oven for 18-20 minutes or until the mixture is bubbly and the bread is nicely browned. Serve with crackers or baguette slices.

Slow Cooker Chicken Pot Pie

by caitlincarlia

Ingredients:

• 4 boneless chicken breasts
• 1 onion chopped
• 1 1/2 cups carrots chopped
• 1 1/2 cups celery chopped
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 8 oz chicken flavored cooking stock
• 2 10.5 oz cans cream of chicken soup
• 1 1/2 cups frozen peas
• 1 1/2 cups frozen corn
• 1 can Pillsbury biscuits

Place chicken breasts in slow cooker, add chopped onion, carrots, celery, paprika, oregano, salt and pepper. Add cooking stock and cans of cream of chicken soup. Stir mixture. Set slow cooker to low for 8 hours or high for 4 hours. 30 minutes before slow cooker is up, take out chicken breasts and shred with fork. Add the shredded chicken back in and the frozen peas and corn. Let cook for the remaining 30 minutes. Meanwhile, bake Pillsbury biscuits. Serve in a bowl with a biscuit on top and enjoy!

Meatballs

by Korkie

Ingredients:

• Italian Meatballs
• Sweet Baby Ray Original BBQ Sauce
• Welch grape jelly

Mix all together. Put in pan according to size. Bake @400 for 45 minutes.

Mini Reuben Sandwich

by MrsTrout

Ingredients:

• Party rye bread
• Swiss Cheese slices
• Corned Beef Slices (buy small pkg in meat dept.)
• Sauerkraut
• 1,000 Island Dressing

On slice of party rye bread LAYER: Swiss Cheese 1 inch square; Corned Beef 1 inch square; 1 tsp sauerkraut-drained well; 1 tsp/dab of 1,000 Island Dressing; top with Swiss Cheese 1 inch square. Place on baking pan and place under broiler until cheese melts. DEEEElicious and FAST!

Budan Ball

by Jstreet

Ingredients:

• Budan sausage
• Bread crumbs
• Eggs
• Vegetable oil

Start your oil on medium heat. Take your budan sausage and take it out of the lining and put that on a plate. Grab about a meatball size and make it in to a ball. When you do that then you role it in egg. After that the bread crums. After ou have used all the sausage, you want to put 4 at a time in the nice and hot oil. Fry them until they look golden and crispy. Then eat and enjoy!

Game Day Totchos

by Bayleymarie96

Ingredients:

• Tater Tots
• Your Choice of Cheese
• Diced Onion
• Green Onion
• Salsa
• Sour Cream
• Jalapenos
• Your Choice of Meat (I like spicy sausage)

Super Bowl Sunday is definitely a good excuse for a cheat day meal! This recipe is a spin off of your typical nachos. Replace the tortilla chips with crispy tater tots and start building! This recipe is totally customizable and with a little creativity, and your favorite ingredients, it can be made vegetarian/vegan! Just gather and prepare your preferred toppings and pile them high onto a plate of tots!

White Chocolate Crunch Delight

by Madib13

Ingredients:

• 1 package of white chocolate almond bark
• 6 cups Captain Crunch Peanut Butter Cereal
• 6 cups of Rice Crispy Cereal

Melt white chocolate almond bark and mix with 6 cups of Captain Crunch Peanut Butter cereal and 6 cups of Rice Crispy cereal. Drop a spoonful table size or larger on wax paper and let dry.

Supreme Pizza Cresent Ring

by Jen_Goss

Ingredients:

• 2 cans of Pillsbury cresent dinner rolls
• 1 cup Muir Glen organic pizza sauce
• 2 cups shredded Mozzarella cheese
• 1/2 cup pepperoni slices
• 3 slices ham (chopped)
• 1/2 green bell pepper (chopped)
• 1/4 cup of sliced ripe black olives

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or silicone nonstick baking mat.
Unroll both cans of dough, separate into 8 rectangles. On ungreased cookie sheet, arrange rectangles in ring so short sides of rectangle form a 5-inch circle in center. Dough will overlap.
Spread 1 cup Muir Glen organic pizza sauce in ring close to center of dough. Top sauce with 2 cups shredded mozzarella cheese, 1/2 cup pepperoni slices, 3 slices ham, chopped, 1/2 green bell pepper, chopped, and 1/4 cup sliced ripe olives.
Bring dough rectangle up over filling, tucking it under dough under bottom layer of dough to secure. Repeat around ring until entire filling is enclosed (some filling might show a little).
Bake 25 to 30 minutes or until golden brown and thoroughly baked. Cool 5 minutes before slicing and serving.

Layered Nacho Dip

by mhodnett6952

Ingredients:

• 1 16oz. refried beans
• 1 1.25 oz. package taco seasoning mix
• 1 6 oz. carton avocado dip
• 1 8 oz. carton sour cream
• 1 can chopped ripe olives
• 2 large diced tomatoes
• 1 small chopped onion
• 2 4oz. cans chopped green chilis
• 1.5 cups shredded cheddar cheese
• 1 tsp. lemon juice
• 0.25 tsp. Pepper

Spread beans evenly in a 12x8x2 dish.
Mix avocado dip with lemon juice and pepper
Mix sour cream with taco seasoning
Layer remaining in order listed
Serve with large corn chips

Stuffed Chicken Dips

by Lynnadorescarrie

Ingredients:

• 4 boneless chicken Breast
• 8 slices provolone cheese
• 8 slices hard salami
• 1 tsp garlic powder
• Salt n pepper to taste
• 1/2 stick real butter
• 1/2 cup breadcrumbs
• 1 cup mayonnaise
• 1/4 cup horseradish

Pound out chicken breast cut in two.
Lay cheese and hard salami (two of each) per chicken breast.
Roll up, stick with toothpicks.
Melt butter and baste chicken rolls sprinkle with garlic, salt n pepper. Then sprinkle with breadcrumbs.
Place on parchment paper, on a cookie sheet.
Bake @ 350 for 30 minutes or until chickens done.
Remove from oven and let cool completely.
Mix together Horseradish and Mayo in separate bowl.
Slice chicken rolls into 1/2 in. Slices.
Dip in horseradish and mayo mixture.
Enjoy!! GO EAGLES

Crazy Good Corn Dip

by emoultrie

Ingredients:

• 1 can of yellow corn
• 1 can white corn
• 1 8 oz. package of cream cheese
• 1 teaspoon of chili powder
• 1 teaspoon of garlic powder

1. preheat oven to 375 degrees 2. heat cream cheese in microwave approx. 2 mins or until spreadable 3. mix together the cream cheese, yellow corn, white corn, chili powder, garlic powder 4. heat in oven for about 30 mins, or until lightly browned on top 5. enjoy with fritos

Tortilla Rolls

by Momma Hutz

Ingredients:

• 1/2 Cup Sour Cream
• 1 Cup Cream Cheese
• 1 Jalapeno – seeds out
• 1 white onion (medium)
• 8 Tortilla Rolls

Mix together Sour Cream and Cream Cheese.
Cut jalapeno and white onion into small pieces and add to creamed mixture.
Spread out evenly on tortilla rolls and roll each into tight rolls.
Refrigerate overnight
Cut into 1 inch pieces and serve with salsa sauce!
Enjoy by cheering on the Patriots

Delicious Dunkers

by Alicia_Nyman

Ingredients:

• Saltine crackers
• chocolate pudding

Take the delicious Saltine cracker and dunk it deep into the pudding, mmmmmmmmmmmm enjoy and dunk again!

Mexican Pinwheels

by B_rockin85

Ingredients:

• Cream Cheese (one package)
• Your Favorite Salsa
• Flour Tortillas (about 8)

Ok these are so simple yet delicious and Carrie could enjoy because they are vegetarian/vegan friendly! First you get your tortillas out, then you put your cream cheese in a large mixing bowl & mix your salsa in (your desired amount, I eyeball it), then once you get that mixed spread onto your tortillas and then roll up your tortillas, place in plastic wrap and cool for an hour in fridge. Once cooled take out of plastic wrap and slice your pinwheels to Desired size (I say about the size of a sushi roll) then enjoy and root on Carrie and your fav sports team!

Taco Dip

by Angel8675

Ingredients:

• Cream cheese
• Chili (no beans)
• Shredded X sharp Cheddar Cheese

Let cream cheese get a tad soft, spread in a baking dish. Pour can of chili with no beans (you can make your own chili before you add the beans), sprinkle a good amount of shredded cheese on top. Put in the microwave until Bubbly. Be careful, it will be hot. Serve with tortilla chips, I get a few different kinds. BTW, let it cool a tad, and use spatula to get out of pan.

Fiesta Quinoa Salad

by undrwdrox95

Ingredients:

• 1 cup of quinoa
• 2 cups of water
• 1 can of corn (15oz)
• 1 can of black beans (15oz)
• 1 lime
• 1/2 cup diced mozzarella
• Cilantro
• Salt

Boil 1 cup of quinoa according to directions on package (or 2 cups of water per 1 cup of quinoa).
Move quinoa to bowl and let cool.
Drain and rinse corn and black beans. Add to quinoa.
Squeeze lime juice into bowl.
Add 1/2 cup diced mozzarella, adjust to taste.
OPTIONAL: Garnish with chopped cilantro and add salt to taste.

Chocolate Covered Strawberry Footballs

by Katie_Brooks

Ingredients:

• Strawberries
• Semisweet Chocolate Chips
• White Chocolate Chips
• Plastic Sandwich Bag

Melt the chocolate and dip in the strawberries. Allow the chocolate to harden and then melt the white chocolate. Cut a small corner off of the baggie and put in the melted white chocolate. Use this to put the laces on the football! Enjoy!

Onion Dip

by Countryfan91

Ingredients:

• 1 Cup Chopped Sweet Onion
• 1 Cup Mayo
• 1 Cup of Romano Cheese

Put the onions, cheese and Mayo in a bowl and mix together. place mixture in a bake-ware dish. Then put in the oven at 350 degrees for 30 minutes or until top is bubbly and brown. Serve hot with crackers.

Louisiana Crawfish Bread

by Louisiana Cajun Lady

Ingredients:

• 2 cloves mince garlic
• 1 stick of Butter-needs to be butter only
• 1 Cup shredded Cheddar Cheese
• 1Tbs Mayonnaise
• 2 tsp. Lemon Juice
• 1 tsp. Tabasco/Hot Sauce
• 1 Tbs. Worcestershire Sauce
• 3 Tbs. Chopped green Onions
• 1 Tbs. Chopped Parsley
• 1 Lb. Chopped Crawfish Tails with fat
• 2 Loafs of French Bread

Combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco/hot sauce, and Worcestershire sauce in a food processor. Mix until smooth. Add green onions, parsley, crawfish with fat, pulse 3 to 4 times until blended. Chill filling for 30 minutes.
Preheat oven to 350°. Spread filling on French bread. Bake for 20 minutes. Cut into slices. Les La Bon Temps Rouler!!

Swedish Meatballs

by Joanne

Ingredients:

• Chili Sauce
• Grape Jelly
• Meatballs

Combine chili sauce with grape jelly in crock pot. Then add Meatballs and let it cook. Stir all together. Maybe take 30 minutes total.

Cool Ranch Snack Mix

by Garbie

Ingredients:

• 3 c. Corn Chex cereal
• 3 c. Rice Chex cereal
• 1 c. pretzels
• 1 c. broken up Cool Ranch Doritos
• 1/2 c. butter, melted
• 1 tsp. salt
• 3/4 tsp. garlic powder
• 2 tbsp. Ranch seasoning
• 1/2 tsp. paprika
• 1 tsp. Dried Parsley

Preheat the oven to 350 degrees F. In a large bowl, toss the cereals, pretzels and chips together. In a small bowl, whisk the butter and spices together then pour the sauce over the snack mix. Toss until the cereal and pretzels are completely coated. Spread mixture out on a rimmed baking sheet and bake until toasted, about 10-15minutes. Let cool completely before serving.