Every year around Super Bowl time, I start searching the TV, Internet, cookbooks and newspapers, anything I can put my hands on to find new or interesting recipes for your upcoming Super Bowl party.
There are so many recipes, it’s mind-boggling. So I tried to find some I know are tasty, some tried-and-true winners that will also feed a crowd. That in itself was not a quick deal.
Anyway, in order to get a few different ones printed for you, I’m cutting back on the text of my article today and going with more recipes.
I hope you find one that will work for you, and I hope – for your sake, the best team wins! Have fun.
Easy Cheesy Buffalo Dip
1 tub (8 oz.) of cream cheese spread
1/2 cup of ranch dressing
1/2 cup of buffalo wing sauce
1 cup of finely chopped cooked chicken
1/2 cup of shredded mozzarella cheese
Heat your oven to 350 degrees. Mix the first three ingredients in a medium bowl until blended. Add the chicken and mozzarella; mix well. Spoon the mixture into a one-quart shallow baking dish. Bake for 20 minutes or until thoroughly heated. Stir before serving.
Cajun Slow-Cooker Pulled Pork
1/2 cup of apple cider vinegar
1/3 cup of ketchup
1/4 cup plus two tbsp. of Creole or spicy brown mustard
1 tbsp. of molasses
2 tbsp. of packed light brown sugar
2 tsp. of paprika
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder
2 links of Andouille sausage
1/3 cup of mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving
Whisk one and a-half cups of water, the vinegar, ketchup, a one-quarter cup of mustard, the molasses and one tablespoon of brown sugar in a seven- to eight-quart slow cooker.
Brown Sugar Smokies
A pound of bacon
1 16 ounce package of Little Smokie Sausages
1 cup (or more) of brown sugar
Preheat oven to 350 degrees. Cut the bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until the bacon is crisp and the brown sugar melted. (I always use more brown sugar – it’s so good!)
Southwest Chicken & Rice Salad
2 medium ears of sweet corn
1/4 cup of olive oil, divided
2 cups cubed of cooked chicken breast
1 medium sweet red pepper, julienned
2 jalapeno peppers, seeded and minced
2 tbsp. of minced fresh cilantro
1/4 cup of lime juice
1 garlic clove, minced
1 tsp. of chili powder
3/4 teaspoon of salt
1/4 teaspoon of pepper
1 cup of uncooked long grain rice
2 medium ripe avocados, peeled and cubed
Remove and discard corn husks and silk. Brush one tablespoon of oil over the ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut the corn from the cobs.
In a large bowl, combine the chicken, red pepper, jalapenos, cilantro, and corn.
In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper, and remaining oil; pour over the chicken mixture and toss to coat. Cover and refrigerate for two to three hours.
Cook the rice according to the directions on the package; cool. Just before serving, stir the rice and avocados into the salad. Yields 10 servings.