Super Bowl Party is a phrase that starts getting a lot of traction this time of year. Now a Super Bowl party is supposedly about football, and who knows? Maybe some people actually watch the big game, even. But I think, if most people are going to be honest with themselves, that the Super Bowl is actually a get-together to watch funny commercials, and eat. Eat a lot of really good food that is really bad for you.
So, I am not going to give you any advice about how to arrange your veggie trays – although by all means put one out for your guests. After all, the ranch dressing needs a vehicle to get from the table to your belly, right? No, I am going to share a bunch of mouth-watering, delectable Super Bowl recipes with you. And not a one of them has been selected for their low-calorie count, or cholesterol-fighting properties. These are recipes that would bring Paula Deen a knock-knock-knockin’ at your door. And you know what? We don’t need to apologize for that. A night of decadent celebration is perfectly fine every once in a while. And really, the Super Bowl is pretty much the culmination of this season of over-the-top, indulgent excess. So, go make sure you are well-stocked up on cheese and butter, pop an antacid, and start planning your Super Bowl party!
Now none of these recipes will be found in any kind of highfalutin’ fancy pants restaurant, or at a chic dinner party. But I have made them all, and on more than one occasion. These are crowd-pleasin’, finger-lickin’ good eats. And that is exactly what a Super Bowl party calls for! Best of all, every one of these Super Bowl recipes is easy breezy, and can be made ahead of time, and either heated up, or popped into the oven just before the party. When you are hosting a party, it’s never fun to feel like you are a caterer or short-order cook, being stuck in the kitchen the whole time. Parties take some time and effort to organize, so make sure when you are playing host, you leave yourself time to enjoy the party, along with your guests!
Baked Spinach Artichoke Dip
- 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 3 cloves garlic, minced
- 1/2-cup mayonnaise
- 1/2 cup sour cream
- 1 package cream cheese, softened
- 2 tablespoons lemon juice
- 1 cup grated Parmesan cheese
1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7×11 inch-baking dish.
2 In a medium bowl, mix together the sour cream, cream cheese, and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
3 Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned. Serve with crisp bread, or crackers.
Addictive Queso Dip
- 1 cup shredded Monterey jack cheese
- 1 cup American cheese
- 1 cup shredded cheddar cheese
- 3 roasted poblano peppers (finely chopped)
- 8 oz tomatoes ( finely chopped)1 cup heavy cream
- 1 1/2 tbsp of ground garlic
- salt to taste
Combine all of ingredients in crockpot. Cover and cook on low for about 2 hours, stirring occasionally, or until cheese is melted. Thin with more milk or cream if necessary. Taste and adjust seasoning. For additional flavor, add finely chopped onion, ground cumin, chopped roasted red pepper, etc..
Serve hot from crock with tortilla chips.
Pioneer Woman's Restaurant Style Salsa
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1 small Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- ¼ teaspoons Sugar
- 1 teaspoons Salt
- 1/4 teaspoons Ground Cumin
- ½ cups Cilantro (more To Taste!)
- * Juice from 1/2 a Lime
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
*Recipe adapted from Pioneer Woman’s Restaurant Style Salsa – What that woman can do with food is unholy!
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 4 tablespoons grated Parmesan cheese
- 1/2 cup finely chopped pepperoni
- 1/4 cup finely chopped green bell pepper
- 1 cup shredded mozzarella
- 1/2 cup pizza sauce (from 8-oz can)
Heat oven to 350°F. Spray cookie sheet with cooking spray.
If using crescent rolls: Unroll dough. Firmly press perforations to seal, so that one large sheet of dough remains.
Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.
This recipe is super kid-friendly. You may want to double, or even triple this recipe. Seriously. They will go fast.
Savory Sausage Puffs
- 1 pound sausage (use zesty sausage if you like)
- 4 cups shredded Cheddar cheese
- 3 cups baking mix
Other things you might want to add – small, chopped onion, one chopped jalapeno, etc.
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.
3. Bake for 12 to 15 minutes. Serve hot.
- 2/3 cup mirin (Japanese sweet rice wine)
- 1 cup soy sauce
- 4 1/2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup white sugar
- 7 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 dash red pepper flakes
- black pepper
- 1 bag frozen meatballs
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Pour over thawed meatballs in a crockpot. Cook on low for 2-3 hours.
White Chicken Chili
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 (4 ounce) can chopped green chile peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cayenne pepper
- 4 (14.5 ounce) cans chicken broth
- 3 cups chopped cooked chicken breast
- 3 (15 ounce) cans white beans
- 1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
Spicy Shredded Beef
- 5 ½ lbs. beef chuck roast
- 5 cloves garlic — minced
- 2 1/2 tablespoons chili powder
- 2 teaspoons oregano
- 1 ½ teaspoons ground cumin
- 1 can diced tomatoes
- 2 (4 ounce) cans chopped green chile peppers
- ¼ c. water
- 1 ½ c. beef broth
- 3 tbs. red wine vinegar
- 1 large onion, chopped
- salt – to taste
Combine ingredients in crock-pot. Cook for eight hours. Serve with tortillas, shredded cheese, and salsa, or on sandwich buns.
Better than Sex Cake
- 1½ c. flour
- 1 ½ sticks butter
- 1 c. finely chopped pecans
Mix and pat in 9 x 13 pan. Bake for 25 minutes at 350 degrees.
Blend 8 oz. softened cream cheese with ¾ c. confectioner’s sugar, 8 oz. cool whip. Spread on top of first layer.
Blend 3 small instant chocolate pudding mixes with 4 cups of milk. Pour over second layer.
8 oz. cool whip. Spread on top of pudding. Sprinkle with crushed pecans. Refrigerate for 2-3 hours before serving.
- 3 cups unbleached all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup butter
- 2 teaspoons vanilla extract
- 4 eggs
Butter Sauce Glaze
- 3/4 cup white sugar
- 1/3 cup butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.