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It’s Super Bowl time! If you’re like me, you watch the game for two things: the food and the commercials. While we can’t promise that all the commercials this year will be winners, we can promise you amazing food!
Whether you’re hosting a party, staying home in your pajamas, or going out on the town Super Bowl night, we’ve got your food covered.
Football BBQ Chicken Dip
Thank you Chef Billy Parisi for the recipe!
Ingredients
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2 cups diced tomatoes (drained)
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½ cup brown sugar
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1 Tbsp molasses
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2 Tbsp apple cider vinegar
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1 tsp Worcestershire sauce
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½ tsp cayenne pepper
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1 rotisserie chicken (carved and roughly chopped)
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1 lb. cream cheese (cut into 1” chunks)
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1 oval-shaped loaf of sourdough bread with the center cut out
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½ lb. shredded Colby Jack cheese
Directions
1. Preheat the oven to 375°F.
2. In a blender, puree the diced tomatoes, brown sugar, molasses, vinegar, Worcestershire sauce, and cayenne pepper together until they’re a combined barbecue sauce. Set the mixture aside.
3. Place the chopped rotisserie chicken, cream cheese chunks, and barbecue sauce into a slow cooker on high heat for 30 minutes or until the cheese has melted.
4. Mix everything together and place it in the center of the cut-out bread bowl. Top with shredded cheese.
5. Place the bread on a sheet pan and bake in the oven for 20-25 minutes or until the cheese has completely melted.
6. Serve the dip with tortilla chips as well as the leftover bread.
Jalapeño Popper Football Cheese Ball
Thank you Peas and Crayons for the recipe!
Ingredients
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16 oz cream cheese (softened)
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8 oz shredded sharp cheddar cheese
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¼ – ⅓ cup chopped green onions (divided)
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½ cup diced pickled jalapeños
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½ tsp garlic powder
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Pinch of salt
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3 slices of bacon
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⅓ cup panko breadcrumbs
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2-3 tbsp fresh parsley
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2-3 fresh jalapeños
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1 slice mozzarella or white cheddar cheese
Directions
1. In a medium bowl, combine the softened cream cheese, cheddar, pickled jalapeño, garlic powder, salt, and about 2-3 tablespoons of green onion. Use a hand mixer to mix well.
2. Scoop the mixture into the shape of a ball in your hands.
3. Place the ball on a sheet of parchment paper or a cutting board and flatten the top of the ball, pinching and shaping it into a football shape. If the cheese is too soft, cover it in plastic and place it in the fridge for 15-60 minutes.
4. While the ‘football’ is chilling, chop the bacon into pieces and cook it until it’s crispy. Remove the bacon from the pan and wipe it clean, leaving a bit of grease behind. Add your panko to the pan and lightly toast it, stirring it frequently for a few minutes.
5. Remove the seeds, veins, and stem from your jalapeños and finely chop or mince them.
6. Sprinkle or cover your cheese ball with panko, the remaining green onions, parsley, fresh jalapeño, and bacon. Press the topping firmly into the cheeseball.
7. To make the laces, slice the mozzarella cheese into thin slices. Cut it into one long slice for the center of the football and smaller slices for the laces. Place the long slice horizontally along the center of the football, then arrange the small slices horizontally on top.
Waffled Pizza Fries
Thank you Real Food by Dad for the recipe!
Ingredients
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1 lb. waffle fries
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1 cup pizza sauce
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2 cups mozzarella cheese
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10-12 slices of pepperoni
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2 Tbsp parsley
Directions
1. Heat the fries according to the instructions. Remove the fries from the oven and layer them with pizza sauce, mozzarella, pepperoni, and parsley.
2. Bake at 350°F for 5-7 minutes or until the cheese has melted and is slightly golden brown.
Football Chicken Puffs
Thank you Picture the Recipe for the recipe!
Ingredients
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½ lb. ground chicken
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2 garlic cloves (minced)
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1 Tbsp olive oil
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Salt and pepper to taste
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½ tsp Italian herb seasoning
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½ cup frozen peas
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¼ cup Marsala wine
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¼ cup condensed cream of chicken soup
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2 sheets of puff pastry
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1 egg
Directions
1. Heat the olive oil in a pan and sauté the minced garlic for a minute or two. Add the chicken to the pan and sauté it with the garlic. Season with salt, pepper, and Italian herb seasoning.
2. Toss the frozen peas and pour the Marsala wine to de-glaze the pan and help cook the peas. Add the condensed cream of chicken soup and stir well to coat all the chicken. Once the peas are tender, turn the heat off to allow the chicken mix to cool.
3. Thaw the puff pastry according to the directions on the box, then lay one sheet out and roll it out to half thickness.
4. Use a football template or freehand it. Cut out the pastry into little football shapes.
5. Whisk one egg with a tablespoon of water to make an egg wash.
6. Assemble the chicken puffs. Lay one ‘football’ cut pastry on a greased cookie sheet and spoon a little chicken mixture into the center, spreading it along the edges of the pastry but leaving about ½ an inch along the edges.
7. Brush a little egg wash along the edges. Place another cut pastry on top and press the edges down with your fingers.
8. Crimp the edges with a fork. Snip or cut some vents on the top to resemble football laces.
9. Finally, brush more egg wash over the top of the football puffs and bake them at 400°F for 15-20 minutes or until they turn beautifully golden.
Philly Cheesesteak Bombs
Thank you Dessert Now Dinner Later for the recipe!
Ingredients
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12 Rhodes Yeast Dinner Rolls (thawed)
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2 Tbsp butter
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½ onion (diced)
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1 green bell pepper (diced)
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1 tsp minced garlic
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7 oz. roast beef deli meat (chopped)
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1 Tbsp Worcestershire sauce
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Salt and pepper (to taste)
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6 slices American cheese (cut into 4 pieces)
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6 slices provolone cheese (cut into 4 pieces)
Directions
1. Place the rolls on a greased baking sheet covered with plastic wrap. Thaw them for 1 – 1 ½ hours. They should still be cold.
2. Melt the butter in a large skillet and sauté the diced onion and bell pepper for about 5-7 minutes. Add the minced garlic and chopped roast beef. Season generously with salt and pepper and cook for 1-2 more minutes until the garlic and meat brown and it smells fragrant.
3. Add the Worcestershire sauce, stir to absorb, then turn off the heat. Allow the filling to cool for a few minutes.
4. Roll each of the Rhodes rolls flat with a rolling pin. Cut each piece of cheese into fourths and place two pieces of cheese in the center of the dough. Top with some meat mixture.
5. Gather the edges together and pinch the seams. Lay the rolls seam-side down on a prepared baking sheet.
6. Preheat the oven to 350°F. Bake the balls for 20-25 minutes or until golden brown on top and bottom.
Chocolate Covered Football Strawberries
Thank you Like Mother Like Daughter for the recipe!
Ingredients
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1 cup chocolate chips
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½ Tbsp coconut oil
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12-16 strawberries
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¼ cup white chocolate chips
Directions
1. Put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and repeat in 15-second intervals until the chocolate is smooth.
2. Hold each strawberry by its leaves and dip it into the chocolate, rotating it around to coat the strawberry evenly. Allow the excess chocolate to drip off the strawberry, then place it on the sheet. Repeat with all the strawberries and allow them to sit until they dry.
3. In another bowl, melt the white chocolate chips at 20-second intervals until it’s smooth. Pour the white chocolate into the corner of a small Ziplock bag. Allow the white chocolate to cool a bit, so it’s thicker and easier to handle.
4. Snip the tip of the corner of the bag off with scissors. Pipe a line all the way across the top of the strawberry, then the bottom. Pipe a line down the middle of the strawberry, then across to make ‘the laces.’
5. Allow the strawberries to set on the parchment paper for the icing to dry.
Oreo Cheesecake Football
Thank you Delish for the recipe!
Ingredients
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16 oz. cream cheese (room temperature)
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½ cup butter (room temperature)
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1 cup powdered sugar
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1 Tbsp caramel sauce
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1 Tbsp chocolate sauce
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1 package Oreos (divided and crushed)
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Nilla wafers (for serving)
Directions
1. Beat the cream cheese, butter, and sugar in a large bowl until it’s fluffy. Put 2 tablespoons of it into a plastic bag or plastic wrap and refrigerate it.
2. Add caramel sauce, chocolate sauce, and 24 crushed Oreos to a bowl and mix well. Line a separate surface with plastic wrap and add the Oreo mixture. Shape it into a ball and refrigerate until it’s firm for about 2 hours.
3. When it’s ready to serve, transfer the mixture to a serving platter and shape it into a football. Cover the football with the remaining crushed Oreo cookies. Snip the corner of the icing bag and pipe on football laces.
Skip cheering on teams, we’re cheering for these recipes! Which is your favorite? Comment below!
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