It’s that time of year again when the two best teams in the NFL face off against each other. Whether or not your team made it to the big game, one thing is for sure, you’ve been invited to a party to watch the games or more likely to watch the commercials and half-time show. I personally don’t follow pro football so the struggle for me is always figuring out what to bring to the party that will be a hit. Below I have compiled some recipes that will sure to be a favorite at your next Super bowl or big game party.
1) Dirty Bird Buffalo Dip
2 Cans Canned Chicken….one regular, one buffalo flavor
2 Blocks of Cream Cheese
1 Can Cream of Chicken Soup
1 Cup of Shredded Cheddar Cheese
1) Mix chicken, cream cheese and soup together in a baking pan
2) Cover with shredded cheese
3) Bake at 350 for 30 min or until cheese bubbling.
Serve with Fritos or corn chips
2) Chili Cheese Dip
1 (16 oz) can Hormel Chili (no Beans)
1 (8 oz) package cream cheese
1 (16 oz) package shredded cheese
1) Place cream cheese in a square pyrex dish and microwave on high for 1 minute
2) Remove dish from microwave and spread cream cheese so it covers the bottom of the dish
3) Pour chili over cream cheese
4) Spread cheese over chili
5) Microwave on high for 3 minutes or until cheese is melted
Serve with Fritos or corn chips
3) Outrageous Chicken Nacho Dip
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
2 large cooked skinless, boneless chicken breast halves, shredded
1/3 cup sour cream
1/4 cup diced green onion
1 1/2 tablespoons taco seasoning mix
2 tablespoons minced jalapeno pepper, or to taste (optional)
1 cup black beans, rinsed and drained
1) Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker
2) Cook on High, stirring occasionally until the cheese has melted and the dip is hot
3) Stir in the black beans
4) Cook 15 more minutes to reheat
If the dip gets too thick, thin with small amounts of milk
4) Fried Mac and Cheese Bites
1 pound elbow macaroni
5 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk, room temperature
4 3/4 cups grated white cheddar cheese (about 14 ounces), room temperature
1/2 to 3/4 cup safflower oil, for frying, plus more for parchment
4 large eggs
2 cups panko
1) In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain
2) In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
3) Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours
4) Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife
5) Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet
6) Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly.
7) Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm
5) Cheesecake Cups
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling
1) PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
2) BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
3) BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
4) BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
6) Rise Up Skillet Bread and Artichoke Dip
2 3/4 – 3 cups all-purpose flour
2 1/2 tsp active dry or instant yeast
1 tsp fine salt
1 cup milk, warmed but not hot
2 Tbsp vegetable oil or melted butter
4 cups loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed and drained)
170 ml jar of marinated artichoke hearts, drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
4 oz cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic minced
1/2 tsp Sriracha sauce (or any “hot sauce” you like)
1/4 cup freshly grated Parmesan cheese
1/4 cup mozzarella, shredded plus more for topping
Salt and pepper
1) For making bread dough: (If using pre-made dough, skip ahead to make the dip and then Cutting/shaping dough below)
2) Add two cups of the flour to a large bowl of the bowl of a stand mixer fitted with a kneading hook. Add salt and combine. Warm milk to lukewarm. Stir in yeast and let stand a few minutes.
3) Add yeast mixture to bowl, along with the vegetable oil or melted butter.
4) Mix and add additional flour in 1/4 cup increments until a smooth dough forms.
5) Knead until smooth.
6) Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour
Make Dip: Meanwhile, place fresh spinach in a bowl with 1 Tbsp. of water. Cover tightly with plastic wrap and microwave on high for 1 minute. Remove from microwave, leave covered and let stand 15 minutes to cool. Drain spinach well and add to a medium bowl
7) Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed
8) Cutting/shaping dough: Turn dough out onto a lightly floured cutting board. Using a sharp knife or bench scraper, cut the dough into 16 equal pieces. (I cut in half, then each piece in half, then repeat cutting each piece into equal parts until I have 16 pieces). Shape each piece into a ball by pinching the edges together underneath
9) Generously butter an 8-inch cast-iron skillet. Find a bowl that is about 5 1/2-inches across the top, spray the outside with cooking spray and place it, top side down, in the center of the skillet. (*If you can’t find a bowl, take a sheet of tin foil and shape it into a tight circle about 5 1/2-inches around and 1 inch high and place it in the centre. Spray it with cooking spray
10) Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit. Brush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes
11) Pre-heat oven to 375° with rack in center of oven. Remove bowl from center of skillet. 6) Spoon prepared dip into the center space, pushing it right up to the edge of the dough.
12) Sprinkle top of dip with additional mozzarella/Parmesan. Bake in the pre-heated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly
13) Remove from oven. Raise oven rack to the top third and switch oven to broil. Sprinkle the rolls with additional mozzarella cheese and return skillet to oven under the broiler, until the cheese and dip is browned
14) Let skillet stand at least 5-10 minutes, or until just warm (not hot). Add a bit of freshly ground pepper on top, if you like. Do watch the hot skillet handle and wrap in a towel if it is still to hot to hold. Serve with a dip “knife” and let everyone serve themselves.
7) Crispy Loaded Potato Bites
1 lb. small potatoes (about 2″ across – red or Yukon work fine)
Sliced cheese (your choice – I used Colby Jack), cut into small squares
1 Cup Light sour cream
10 Slices Cooked bacon, chopped
1 Sliced bulb green onion
1) Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil
2) Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down.
3) Place potatoes on baking sheet.
4) Rub with olive oil and sprinkle with salt.
5) Bake for 30 minutes, until potatoes are tender.
6) Place cheese squares in between a few of the cuts on each potato.
7) Return to oven for 5-10 additional minutes, until cheese has melted.
8) Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings
8) Emeril’s Oven-Roasted Chicken Wings
4 pounds chicken wings, cut in half at joint (wing tips removed)
1/4 cup fresh lemon juice (from 2 lemons)
1 tablespoon ground pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons coarse salt
2 teaspoons dried thyme
1/2 teaspoon cayenne pepper
1/4 cup (1/2 stick) unsalted butter, melted
Blue cheese or ranch dressing, or barbecue sauce, for dipping
1) Preheat oven to 500 degrees.
2) Line a large rimmed baking sheet with foil.
3) In a large bowl, toss chicken wings with lemon juice.
4) Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and melted butter.
5) Stir mixture thoroughly, then arrange wings in one layer on baking sheet
6) Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes.
Serve with desired dipping sauce