Posted: Sunday, January 31, 2010 7:12 am

Local clothier Penny’s Closet held a Shop & Go Pampered Chef Party last week to showcase Super Bowl food ideas.

Pampered Chef representative Tina Murrill shared some of her party food ideas with the Murfreesboro Post.

Mini Barbecue Pork Tenderloin Sandwiches
1 pork tenderloin (approx. 1 lbs.)
1 Tsp. vegetable oil
2 Tsp. barbecue rub
1 medium onion

Trim fat and silver skin from tenderloin, brush with vegetable oil and evenly rub pork with barbecue rub. Slice onion into 1/4-inch slices and line bottom of microwave-safe baking dish. Slice pork into 1/4-inch slices and arrange evenly in baking dish. Microwave on high for 6-10 minutes or until internal temperature reaches 150 degrees. Let stand 10 minutes. Slice and serve on small buns with your favorite barbecue sauce.
Serves 4.
* Four boneless, skinless chicken breasts can be substituted for pork. Microwave as directed or until internal temperature reaches 170 degrees.

Touchdown Taco Dip
1 can (16 oz.) refried beans
1 8-oz. pkg. cream cheese, softened
1 C sour cream
2 Tsp. Mexican seasonings
2 garlic cloves, pressed
1/2 C (2 oz.) shredded cheddar cheese
Tortilla chips
Optional toppings: cilantro, diced tomatoes, sliced green onions, sliced black olives and additional sour cream.

Preheat oven to 350 degrees. Using large spatula, spread refried beans in bottom of deep-dish baker.
In large bowl, combine cream cheese, sour cream, Mexican seasonings and garlic. Mix well.
Spread cream cheese mixture evenly over beans. Sprinkle cheese on top. Bake for 15 to 20 minutes or until cheese is melted.
Top with optional toppings if desired.
Serves 16.