A collection of our favorite recipes for any Super Bowl party (big or small)!
Loaded Burrito Dip
1 pound ground beef
1 can of Rotel
2 cups shredded cheddar
2 cups shredded Colby-Jack
1 cup sour cream
1 package cream cheese, softened
1 package taco seasoning mix
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
Cook and stir beef in the hot skillet until brown. Drain grease.
Stir ground beef, Rotel, 3 cups of cheese mixture, sour cream, cream cheese, and taco seasoning mix together in a bowl until well mixed. Spread mixture into the prepared baking dish.
Bake in the preheated oven for 20 minutes; sprinkle with remaining 1 cup of cheese. Continue baking until cheese is melted.
TIP: Bake in serve the dip in Rachel Ray's stoneware casserole set.
Bacon Wrapped Smokies
1 pound sliced bacon, cut into thirds
1 package beef cocktail wieners
3/4 cup brown sugar
1/4 cup maple syrup
Preheat the oven to 325 degrees. Wrap a cookie sheet in aluminum foil. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. (Keep bacon cold, it's easier to wrap the wieners with cold bacon.) Place on a large baking sheet. Sprinkle with brown sugar and drizzle with maple syrup generously.
Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
TIP: This is the VERY best organic maple syrup on the planet.
Buffalo Chicken Dip
2 packages cream cheese, softened
3/4 cup buffalo sauce
1 cup Ranch salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
1 cup shredded Pepper Jack cheese
Preheat the oven to 350 degrees. Grease a 9x13 baking dish.
In a medium bowl, mix the cream cheese and hot pepper sauce until well blended. Stir in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.
TIP: See our favorite buffalo sauce here.
Cinnamon Sugar Party Mix
8 cups Chex Cereal (Rice or Corn)
½ cup butter
½ cup brown sugar
¼ cup granulated white sugar
2 tsp ground cinnamon
1 cup of chopped pecans (optional)
Preheat the oven to 275F. Line a large baking sheet with parchment paper. Mix together the white sugar and the cinnamon in a small bowl.
Melt the butter in the microwave. Stir in the brown sugar and return the microwave for another 20 to 30 seconds (watch to make sure it doesn't bubble over). Whisk until the sugar is dissolved.
Pour the Chex cereal into a large bowl, then drizzle the sauce over top. Gently mix until the Chex is evenly coated. Stir in pecans.
Spread the Chex mix onto the baking sheet. Sprinkle the cinnamon sugar mix evenly over the mix.
Bake at 275F for about 45 minutes, stirring every 15 minutes (lift and turn with a metal spatula).
TIP: Serve and store the mix in these bowls.
Sweet and Savory Cheeseball
1 package cream cheese, softened
½ green pepper finely diced
1 8 oz can crushed pineapple drained well
1 tablespoon finely diced onion
1 teaspoon Worcestershire sauce
½ cup chopped pecans
Combine all ingredients (except pecans) in a bowl.
Roll cheese mixture into two balls (or one large ball) and then roll them in chopped pecans.
Wrap up cheeseballs and refrigerate at least four hours.
3 cups shredded cheddar cheese
2 cups pepper jack cheese
3/4 cup red onion minced
3/4 cup mayo
2 1/2 teaspoons dijon mustard
2 tablespoons pimiento minced optional
Stir all ingredients together and let refrigerate at least four hours (the longer, the better for flavor).
TIP: Serve over crostini or with your favorite cracker. We love these plates for the big game.