While most food blogs are featuring food for Super Bowl Sunday, there are a few who are not out there with recipes for dips, chili and brisket. Now I love dip, I love chili, I love brisket….but it is refreshing to see a recipe for something else!

Take, for instance, one of my favorite blogs ,Proud Italian Cook. I don’t know the name of the proud Italian cook, but I do know I love the way she looks at food and cooking. She describes herself as “ a wife, mother, Gramma, mother-in-law, and self proclaimed "Foodie". Especially Italian foods!” She is in Real Estate in the Chicago area.
Go to her blog by clicking on http://prouditaliancook.blogspot.com/
Check out her recipe for Marsala Baked Pears posted on Wednesday the 26th. Of course I am a big fan of Marsala and I adore pears, but doesn’t that cover everyone? Check out her blog, I think you will enjoy it.

Yes, I know the guys aren’t going to be thrilled with a dessert to go with their beer and football, but once they taste these pears, they may feel you have scored a touchdown!

Marsala is a fortified wine produced in Sicily. During my trip to Sicily in 2008, I drank wine from one end of that big island to the other, but it wasn't until I tasted the Marsala that I became dedicated to learning more, tasting more, experimenting in the kitchen more! Every now and then, I Google "Marsala recipes" just for the fun of it and always enjoy some of the inventive ways to incorporate Marsala!

Okay, now for the guys and their Super Bowl food....hey, I have a lot of male readers. I must keep them happy! So, here is a warm beer cheese dip. Get out the chafing dish or fondue pot!

BEER-CHEESE DIP because you can't have a Super Bowl without Velveeta....I think it is a law


1 lb. process cheese spread loaf, cut into pieces
1/2 cup regular or non-alcoholic beer (any brand)
1/2 to 1 teaspoon red pepper sauce (make it as hot as you like)
bite-sized vegetables, bread cubes, or pretzels for dipping

Heat cheese and beer in a 3-quart saucepan over medium heat. Stir constantly, until the cheese is melted and the mixture is smooth. Stir in the red pepper sauce.
Remove mixture and place in an earthenware fondue dish, electric cooking pot, or chafing dish. Keep warm on low heat setting.
Serve with vegetables, bread, or pretzels!

If you would prefer using cheddar, try this one.

1 round pumpernickel bread (unsliced)
8 oz. cream cheese, softened
8 oz. Sharp Cheddar cheese, grated
1/4 c. beer
Garlic to taste (1/4 tsp.)

Mix all ingredients together except for the bread. Cut off the top of the bread, then pull out the soft center of the bread, making sure you leave the wall of the bread bowl at least an inch thick. Pour the beer/cheese mixture into the bread bowl, replace the top and wrap in foil. Bake in 400 degree oven for 30 minute. Place bread bowl in center of platter, suround with crackers and or corn chips. Place a serrated knife on platter also for cutting the bread bowl into bite sized pieces.  Dip pieces of bread in cheese.

If you prefer a cold beer cheese, mix the same ingredients in above recipe, chill and serve with chunks of the bread

  As for me....I'm going for the Marsala Pears!  Thank you Proud Italian Cook!