Hey y’all! So a week from today we have the Superbowl! I for one am super excited because my team is playing. Go Patriots! I thought it would be fun to share some Super Bowl food ideas so you guys can host awesome parties. xoxo

Pizza Football Bomb

  • 12 oz. cream cheese, softened
  • 2 c. shredded mozzarella
  • 1/2 c. plus 2 tbsp. grated Parmesan, plus more for sprinkling
  • 1/2 c. mini pepperoni
  • 1/2 c. sliced black olives, drained
  • 1/4 c. pizza sauce
  • 1 Green Bell Pepper, chopped
  • 1 Garlic clove, minced
  • 1/2 tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 tubes crescent dough
  • 2 tbsp. olive oil
  • 1/4 tsp. dried oregano
  • Crackers, for serving
  • Baguette slices, for serving
  1. Preheat oven to 350° and line a small baking sheet with parchment paper. In a large bowl, combine cream cheese, mozzarella, 1/2 cup grated Parmesan, mini pepperoni, black olives, pizza sauce, bell pepper, garlic, and red pepper flakes. Season with salt and pepper and stir to combine.
  2. Roll one sheet crescent dough out on prepared baking sheet, and pinch seams together to seal. Place cheese mixture in the center then use your hands to form mixture into a large football shape.
  3. Place second sheet of crescent dough on top and press lightly to wrap dough around football. Pinch together seams then press around the bottom edges to seal. Using a paring knife, trace around the football to remove excess dough. (Reserve scraps to shape the laces.)
  4. Cut the scraps into football laces and lay in center of football. Brush all over with olive oil then sprinkle with oregano and remaining Parmesan.
  5. Bake until golden, about 25 minutes. Serve warm with crackers or bread.

Slow-Cooker Buffalo Ranch Wings

  • 2 lb. chicken wings
  • 1 c. buffalo wing sauce
  • 1 packet Ranch seasoning
  • kosher salt
  • Freshly ground black pepper
  • Fresh chives, for serving
  • Ranch dressing, for serving
  1. Place chicken wings in a large slow-cooker.
  2. In a large bowl, mix together buffalo sauce and ranch seasoning and season with salt and pepper. Pour mixture over chicken wings and stir to coat.
  3. Cover and cook on high until cooked through, 2 1/2 to 3 hours.
  4. Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Broil until crispy, 5 minutes.
  5. Garnish with chives and serve with ranch dressing.

Cheesy Spinach Artichoke Bagels

  • 8 oz. cream cheese, softened
  • 1/2 c. finely chopped artichoke hearts
  • 1/2 c. finely chopped spinach
  • 1 c. shredded mozzarella, divided
  • 1/2 c. freshly grated Parmesan
  • 1 Garlic clove, minced
  • 1/2 tsp. red pepper flakes, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 2 bagels, halved
  • 1 tbsp. chopped parsley
  1. Preheat oven to 350° and line a medium cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, 2/3 cup mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine.
  2. Place bagels cut side up on baking sheet and spread each with spinach and artichoke mixture. Top with remaining mozzarella. Bake until bagels are warmed through and cheese is melty, 10 to 12 minutes. Broil if desired.
  3. Garnish with parsley and more red pepper flakes. Serve

Giant Philly Cheesesteak

  • Cooking spray, for pan
  • 2 11-oz. tubes refrigerated french bread dough
  • 2 tbsp. olive oil, divided
  • 1 large onion, sliced
  • kosher salt
  • Freshly ground black pepper
  • 4 bell peppers, sliced
  • 2 lb. sirloin steak, thinly sliced
  • 12 slices provolone
  1. Preheat oven to 350° and grease a bundt pan with cooking spray.Place bread dough into the bottom of the pan and pinch all ends together to form a single ring. Bake until golden brown and cooked through, 25 to 30 minutes. Let cool for 5 minutes, then invert onto cooling rack to cool completely.
  2. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion and bell peppers and season with salt and pepper. Cook until tender, about 5 minutes. Remove vegetables from skillet and increase heat to medium-high.
  3. Heat the remaining olive oil then add the steak in a single layer. Season with salt and pepper and cook until seared on both sides, about 3 minutes. Remove from heat.
  4. Cut the bread in half and transfer to a large baking sheet. Layer one half with half the cheese, the cooked steak and vegetables, then the remaining cheese. Bake until the cheese is melty, about 5 minutes more.
  5. Place the second bread half on top, then slice into wedges. Serve warm.

Loaded Potato Skins

  • 4 russet potatoes, scrubbed and dried thoroughly
  • extra-virgin olive oil
  • kosher salt
  • 4 oz. bacon, cut into 1/4″ pieces
  • 1 c. shredded Cheddar
  • 1/2 c. sour cream
  • 2 green onions, thinly sliced
  1. Preheat oven to 425º. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a rimmed sheet pan lined with parchment paper. Brush potatoes with olive oil and season with salt. Bake until tender, 10 to 15 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. Transfer bacon to a plate and reserve fat.
  3. When potatoes are cool, cut in half lengthwise. Using an ice cream scooper or spoon, remove middle, leaving a 1/4″ thick shell. Add skins back to the sheet pan and brush with bacon fat all over top and bottom. Bake until golden and crisp, 4 to 5 minutes per side.
  4. Reduce oven temperature to 375º. Sprinkle cheddar over potatoes and bake until cheese is melty. Top with bacon, a spoonful of sour cream, and green onions. Serve immediately.

Mac & Cheese Bombs

  • 1 box macaroni and cheese, plus ingredients called for on box
  • 1 1/2 c. Shredded Monterey Jack
  • 1 1/2 c. shredded Cheddar
  • 1/4 tsp. cayenne pepper
  • 2 c. all-purpose flour
  • kosher salt
  • Freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tbsp. milk
  • 2 c. panko bread crumbs
  • Finely chopped fresh parsley, for garnish
  • Vegetable oil, for frying
  1. Prepare macaroni and cheese according to package instructions. While the macaroni and cheese is still hot, stir in cheddar, Monterey Jack and cayenne until the cheese is completely melted. Transfer mac and cheese to a large bowl, then cover with plastic wrap and refrigerate until firm, about 3 hours.
  2. Set up a dredging station: In a small shallow bowl, season flour with salt and pepper. In a second shallow bowl, whisk together eggs and milk. Place bread crumbs in a third bowl.
  3. Using a small cookie scoop, scoop small balls of mac and cheese. Toss each ball in seasoned flour, dunk in the egg mixture to coat, then dredge in bread crumbs. Refrigerate until ready to fry.
  4. In a large heavy pot, heat about 1″ vegetable oil over medium heat. Meanwhile, place a wire rack inside of a large baking sheet. When the oil is very hot and shimmering (and about 350°), add four to five mac and cheese balls. Cook until very golden all over, about 2 minutes per side. Transfer the fried bombs to a wire rack and sprinkle them with salt. Repeat with remaining mac and cheese bombs.
  5. Transfer bombs to a serving dish and garnish with parsley. Serve warm.

Ham and Cheese Pinwheels

  • 1 (8-oz.) tube crescent roll dough
  • 1/2 lb. deli sliced ham
  • 2 tbsp. Dijon mustard
  • 8 oz. sliced Swiss cheese
  • 4 tbsp. butter, melted
  • 1/4 tsp. garlic powder
  • 2 tbsp. chopped parsley
  • 1 tsp. poppy seeds
  1. Preheat oven to 350°. Grease an 8-x-8″ baking pan with cooking spray.
  2. On a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Spread mustard onto each rectangle. Top with sliced ham and cheese. Starting with one short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 5-6 slices. Place cut side up in baking pan.
  3. In a small bowl, whisk together melted butter, garlic powder and parsley. Brush over pinwheels, then sprinkle poppy seeds on top. Bake for 12-15 minutes, until the rolls are golden.

Tater Tot Skewers

  • 1 lb. frozen tater tots, defrosted
  • 12 slices bacon
  • 1 c. shredded Cheddar
  • 2 tbsp. chives
  • Ranch dressing, for serving
  1. Preheat oven to 425º. Place a wire rack inside a large rimmed baking sheet.
  2. Place a metal rack inside a large baking pan. On a skewer, pierce one end of a strip of bacon. Pierce and place a tater top on top of the bacon, then pierce the same strip bacon again (to top the tater tot) to form a weave. Repeat with two to three more tater tots, depending on the size of your skewers. Repeat to finish the rest of the bacon and tater tots. Place on wire rack and roast for 20 to 25 minutes, until bacon is cooked through.
  3. Sprinkle cheese over the cooked skewers and bake until the cheese has melted, about 2-3 minutes more. Garnish with chives and serve with ranch dressing, for dipping.

Chicken and Waffles Sliders

  • 1 lb. skinless, boneless chicken breast, cut into 1″ thick nuggets
  • 1 c. flour
  • 2 tsp. kosher salt
  • 1 c. buttermilk
  • 1 Egg, lightly beaten
  • 1 c. panko
  • Vegetable oil, for frying
  • 12 frozen mini waffles, toasted
  • Maple syrup, for drizzling
  • 2 tbsp. melted butter
  1. In a medium bowl, combine flour and salt. In a separate bowl, whisk together egg and buttermilk. Pour panko into a third bowl. Working in batches, dredge chicken tenders in the flour mixture then dip in buttermilk mixture. Toss in panko for the final dredge.
  2. Meanwhile, pour about 1 1/2” vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.) Working in batches, add 3-4 chicken tenders to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 2-3 minutes, then flip and cook until the second side is golden and the chicken is cooked through, 2-3 more minutes. Place the fried chicken tenders on a cooling rack lined with paper towels.
  3. Brush toasted mini waffles with melted butter. Top the half of the waffles with fried chicken and drizzle with maple syrup. Top with the remaining waffles. Insert toothpick into the center of each waffle slider.

 

 

 

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