There are just some things that are synonymous with Super Bowl Sunday.
The game (obviously), the commercials and of course, the food.
If you’re the lucky one hosting the party this year, there’s always the old reliables.
Cheese and crackers, nachos, veggies and dip – or just order a few pizzas. And while those are great options, it’s always nice to have something new or different that your guests will be talking about until next year’s party – when you’ll probably be asked to make it again.
So in our quest to make just about every aspect of your life easier, we dug up a few recipes we’ve made over the last few years that have been a big hit.
Some were our own creations, while others were adaptations from friends’ recipes or just found on the old interweb when we needed a little inspiration.
But no matter where it came from, we can guarantee one thing for sure – each and every one will be a big hit with your friends.
Happy cooking!
Buffalo Chicken Cheese Balls
Ingredients
1 store-bought rotisserie chicken
cup hot sauce (recommended: Frank’s Red Hot or buffalo)
1 teaspoon ground black pepper
1 ¾ cups sharp cheddar
cup freshly sliced scallions
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Blue Cheese Dip:
1 ½ cups mayonnaise
½ cup packed blue cheese, broken up
½ teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ lemon, juiced
1 teaspoon chopped garlic
Directions
Heat vegetable oil to 350 degrees.
Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
Place the flour, eggs and bread crumbs in separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to a paper towel lined plate to drain the excess oil.
To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
Recipe found at foodnetwork.com.
Pizza Bread
Ingredients
1 tube of Pillsbury Classic Pizza Crust
16 ounce bag of mozzarella
1 package of sliced pepperoni (optional)
1 jar of marinara
Directions
Preheat oven to 425 degrees
Using a nonstick baking sheet, stretch the pizza dough into a rectangle shape.
Cover half the dough (lengthwise) with mozzarella. Amount depends on how cheesy you like things.
Put down a single (or double) layer of pepperoni – if desired – on top of the mozzarella. Top with more mozzarella and sprinkle with Italian seasoning if desired.
Fold over remaining dough and pinch all sides. Make a few slices in top.
Cook for 8 to 12 minutes, or until cheese is melted and dough golden brown.
Spinach Dip Bread Bowl
Ingredients
1 cup mayonnaise
16 ounce container sour cream
1.8 ounce package of dry leek soup mix
4 ounce can water chestnuts, drained and chopped
Half of a 10 ounce package of frozen chopped spinach, thawed and drained
1 pound round loaf sourdough bread
Directions
In a medium bowl, mix together mayo, sour cream, dry leek soup mix, water chestnuts and spinach. Chill in refrigerator for six hours or overnight.
Cut and scoop out middle of bread to make a bowl. Fill bread with dip mixture. Cut up removed bread for dipping. Pita chips, celery and carrots also great choices for dipping.
Chocolate Chip Cookies
Ingredients
¾ cup granulated sugar
1 cup brown sugar
1 cup butter, softened
1 tablespoon vanilla
2 eggs, slightly beaten
3 cups flour
¾ teaspoon baking soda
¾ teaspoon salt
3 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)
Directions
Preheat oven to 350 degrees.
In a large bowl, combine sugars; add in butter and cream together with the sugar mixture. Add vanilla and eggs and mix together.
In a separate bowl, sift the dry ingredients (flour, baking soda and salt) and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (optional).
Line the cookie sheets with baking parchment or wax paper. Prop the cookies with a small ice cream scoop onto the sheets.
Bake 10 to 12 minutes. Remove from oven and cool on wire racks.
Makes 2 ½ dozen.
