Five great Super Bowl recipes to try next Sunday
The Super Bowl is next week. And while I’m not much of a football fan, over the years I have learned to love the Super Bowl. I have attended or hosted a Super Bowl party for as long as I can remember, and yet I couldn’t tell you the winner of any of the games. For me it’s a great opportunity to get together with family and/or friends, and to lift my mood as the cold, dark winter drags on. And, of course, it gives me the chance to experiment with different snack food recipes (there’s more to a Super Bowl party than chips and dip!). I don’t eat snacks often, but I love to make them for my Super Bowl party guests. Below are five recipes that will make your Super Bowl party a mouth-watering success. I’ll be making a couple of them next Sunday and suggest you do the same!
Pull-Apart Garlic Bread Pizza Dip (Delish)
shredded mozzarella, divided
(8-oz.) blocks cream cheese, softened
plus 2 tbsp. freshly grated Parmesan, divided
crushed red pepper flakes
(16-oz.) cans refrigerated biscuits (such as Pillsbury Grands)
extra-virgin olive oil
cloves garlic, minced
freshly chopped parsley
Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9″-x-13″ baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni.
Halve biscuits and roll into balls, then place on top of dip.
In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining 2 tablespoons Parmesan.
Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15 to 20 minutes.
Let cool 10 minutes before serving.
Vegetarian Chili with Grains and Beans (Country Living)
(28-ounce) can fire-roasted crushed tomatoes
(14.5-ounce) can petite-diced tomatoes
cloves garlic, pressed
large carrot, chopped
large poblano pepper, chopped
Kosher salt and freshly ground black pepper
(15.5-ounce) can black beans, rinsed
(15.5-ounce) can kidney beans, rinsed
Sour cream, grated Cheddar cheese, sliced scallions, fresh cilantro, and lime wedges, for serving
Combine crushed tomatoes, diced tomatoes, chili powder, cumin, coriander, garlic, onion, carrot, poblano, wheat berries, and 3/4 cup water in a 5- to 6-quart slow cooker. Season with salt and pepper. Cook, covered, until wheat berries are cooked but still chewy, 7 to 8 hours on low or 5 to 6 hours on high.
Stir in both beans and cook until warmed through, 8 to 10 minutes. Serve with sour cream, Cheddar, scallions, cilantro, and lime wedges alongside.
Grain Free Tahini Brownies (Ambitious Kitchen)
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Preheat oven to 350 degrees F. Grease a 9×9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it’s giving you trouble to spread (because it’s on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don’t overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Jalapeno Popper Football Cheese Ball (Peas and Crayons)
16 oz cream cheese softened
8 oz grated/shredded sharp cheddar cheese
1/4-1/3 cup chopped green onion divided
1/2 cup diced pickled jalapeños extra as desired
1/2 tsp garlic powder
pinch of salt
3 slices of bacon
1/3 cup panko breadcrumbs
2-3 TBSP fresh parsley
2-3 fresh jalapeños (approx. 1/4 cup finely chopped)
1 slice mozzarella or white cheddar cheese
In a medium bowl, combine softened cream cheese, cheddar, pickled jalapeño, garlic powder, salt and around 2-3 TBSP chopped green onion.
Using a hand mixer or a fork and some elbow grease (my method of choice), mix well.
Use a silicone spatula to scoop out the cheese mixture and shape into a ball with your hands.
Place on a sheet of parchment paper or a cutting board and flatten the top of the ball, pinching and shaping it into a football. You’ll want to press down on the middle and sort of pinch the sides while you press it into an edible football. I promise it’s super duper easy, relive those play dough days and have fun with it!
If cheese ball is too soft, cover with plastic and pop it in the fridge for 15-60 min. Mine was still firm yet soft enough to coat with toppings after 15 minutes so I went with it.
While your cheese ball chills, chop the bacon into pieces and cook until crispy in a hot pan or skillet.
Remove bacon from pan and wipe clean, leaving a teeny bit of the bacon grease behind. Add your panko and lightly toast it, stirring frequently for about a minute or two until golden.
Remove the seeds, veins, and stem from your jalapeño and finely chop/mince.
Sprinkle/cover your cheese ball with panko, the remaining green onion, parsley, fresh jalapeño, and bacon and press firmly into the cheeseball to coat.
For the laces, snag a slice of mozzarella cheese (or any cheese really!) and use a sharp knife to cut it into thin slices. Cut one long slice for the center of the football and smaller slices for the laces. Place the long slice horizontally along the center of the football, then arrange the small slices horizontally on top. Again, super simple and you can basically use any cheese you’d like, if needed!
Add all your favorite dippers from the list above and dig in!
butter for pan
8 (6-inch) flour tortillas (you can also use whole wheat tortillas)
2 cups fancy-shredded part skim mozzarella cheese , divided
2 cups halved cherry tomatoes , divided
8 fresh basil leaves , cut into ribbons, divided
Set an iron skillet or a frying pan over medium heat. (Iron skillet preferred)
Drop a tablespoon of butter to melt.
Assemble the tortillas.
Divide up the toppings evenly over each flour tortilla; add cheese, halved tomatoes and ribbons of basil.
Transfer one tortilla to skillet.
Cook for 30 seconds, or until cheese begins to melt.
Using a spatula, fold one side of the tortilla over the other.
Cook for a few more seconds; flip it over and continue to cook just until lightly browned.
Remove from skillet and transfer to a paper towel-lined plate.
Continue to cook the rest, adding more butter as needed.
Cut cooked tortillas into wedges.