Each year our special friends, Cathy and Keith, host an annual Super Bowl party. While they graciously open up their lovely home for us to enjoy this special event, it’s a big time to socialize with friends, enjoy good food and cheer for the game.
With such a large crowd, buffet tables are set up to offer a variety of sweets, appetizers and entrees. This way, friends can serve themselves before the game, during breaks and halftime.
If you are planning a party, or going to one, perhaps you are thinking of preparing hot spreads or dips. Remember, these can be prepared and refrigerated up to two days ahead. Using a crock pot is great for certain food items. For party food that needs to be kept warm, keep extra trays (covered) in a low 200 degree oven and replenish your buffet table as needed.
Here are some great menu ideas to help kick off your Super Bowl party!
1 envelope Lipton onion soup mix
1 lb. ground beef (ground venison is fabulous!)
1 c. cheddar cheese, shredded
2 to 3 pkgs. Refrigerator crescent rolls
Preheat oven to 375 degrees. In medium skillet combine onion soup mix and meat; brown well. Blend in cheese. Unroll crescent rolls and then use a rolling pin to roll the dough into one piece. Cut the dough into 16 rectangles. Place a spoonful of meat mixture in center of each rectangle; fold over and seal edges with a fork. Place on ungreased cookie sheet and bake 15 minutes or until golden brown. Makes 48 delicious turnovers. Note: Serve with spicy mustard if desired.
4 large russet potatoes, washed
½ c. mayonnaise
2 T. Parmesan cheese
2 t. grated onion
Bacon, cooked and crumbled, opt.
Pierce potatoes with a fork. Bake directly on the oven rack at 350 to 400 degrees until tender, 45 minutes to 1 hour. Let cool. Cut into quarters and scoop out flesh, leaving a ¼ inch shell. (Use flesh for another use.)
Place potato wedges, skin side down on baking sheet and brush lightly with melted butter. Return to oven and bake another 10 to 15 minutes, until crisp.
Combine mayonnaise, Parmesan cheese and grated onion. Spread mixture over potato skins. Top with bacon if desired. Place under broiler, 4 inches from heat source for 2 to 3 minutes until topping is golden brown. Serve hot.
Cheddar cheese, cubed
1 egg, beaten well
Flour, salt and pepper
Wash peppers. Cut a slit in peppers lengthwise. Carefully remove seeds, using a proper tool or thin gloves if desired. Add a cube of cheese into each pepper. Dip pepper into beaten egg, then flour seasoned with salt and pepper. Fry in hot oil (enough to cover) until golden.
Note: The seeds in jalapeno peppers are extremely hot. Wash hands thoroughly after removing seeds.
Buffalo Chicken Dip
2 pkgs. Cream cheese, softened
2-3 lbs. chicken breast, cooked and shredded
1 (12-oz.) bottle Frank’s hot sauce
1 jar Marie’s bleu cheese dressing (thick or chunky)
1/8 c. melted butter or margarine
1 pkg. shredded mozzarella cheese
Spread softened cream cheese in a 9 x 13 inch pan. Mix melted butter and hot sauce. Shake chicken and butter mixture in a Ziploc bag. Spread on top of cream cheese. Spread Marie’s dressing on top of that, then mozzarella cheese. Bake at 325 degrees for 30 minutes. Serve warm with chips.
Tom and Paige Treichler