It’s Super Bowl Sunday and these are our favorite recipes for any sized crowd.
There are definitely 2 camps, those who actually want to watch the game and those who watch the game for the ads. Either way, it’s usually an opportunity to socialize, hang out and in general eat naughty food. The food on most super bowl party menus is not healthy but it sure does taste good! Tomorrow is Super Bowl Sunday and these are our favorite recipes for any sized crowd. While you may not be hosting a party – none of us want to skip the reason to make the day more festive.
Here is a classic chili recipe but if you prefer to skip the meat there is no need to miss out on the classic game day meal. Check out Jill’s favorite recipe. Melissa serves hers with fresh cornbread and a variety of toppings.
Fresh Pigs N’ Blanket
Melissa’s late friend Kim taught me how to make these and my husband Scott is forever grateful. No man we know will turn these down when warm and hot. The trick is using everything seasoning versus poppy seeds on top.
- 1 package of refrigerator crescent rolls
- 1 small package of mini hot dogs
- Everything seasoning for topping
- Yellow or brown deli mustard for dipping
Preparation: Unroll the cresent dough. Cut each section into 3 pieces. Roll 1 piece around each mini hot dog stretching the dough to connect at the bottom. Place on a greased cookie sheet. Paint the mini hot dogs with egg wash and sprinkle with seasoning. Bake until browned and puffed up. Serve hot with mustard for dipping.
Melissa loves guacamole. Mexican is her favorite and this recipe is so easy to double and triple versus a single batch. This should be one of the last things you make on game day so it’s super fresh.
- 4 ripe Hass or Mexican avocados
- 3 tablespoons freshly squeezed lime juice (1 lime)
- 1/2 cup small-diced yellow onion (1 small onion)
- Medium tomato (or 2 plum tomatoes), seeded and diced to small pieces
- 1 large garlic clove, minced
- 1 Tsp. kosher salt
- 1 Tsp. freshly ground black pepper
- 1 Pinch of chili powder
- A few dashes hot sauce to taste
Preparation: Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.
Melissa originally saw this recipe in The Magnolia Cookbook. In the book, Jo-Anna Gaines says she makes it all the time with tomatoes from her Waco, TX garden. I make this every time I have tomatoes that are starting to get soft. In the summer tomatoes are plentiful. Melissa’s husband Scott admits he prefers this fresh version to jarred.
- 5 Medium Tomatoes (any kind will do)
- 1/2 Fresh jalepeno
- 1 Whole small yellow onion
- 1 Scallion
- 1/2 Bunch fresh cilantro
- 1 Clove of garlic (medium size not extra large)
- Dash of cumin
- Dash of hot sauce
- Salt and Pepper to taste
Preparation: Prep and wash all items. Cut all ingredients into large pieces. Add everything to the food processor. Pulse until the items are clearly chopped and blended. Add spices and pulse again until there are no big pieces and its looks like salsa (small bits). Increase spices to your liking. Store in canning jars for up to a week. Best to prepare 1 day in advance. Serve with your favorite tortilla chips.
Pimento Cheese Dip
Always a fan favorite, Pimento cheese is a delicious pre-game snack. Make a big batch and use on top of burgers.
Liz, her sister Kris and Melissa went to Lake Geneva a few years ago for s short girl’s weekend. We stayed at the Grand Geneva Resort & Spa. At the bar they have a Bloody Mary that most of us dream about. This Bloody Mary was a meal!
Bloody Mary Mix: The La Soeurette sisters prefer a homemade mix and good vodka versus a store-bought mix. Here is a great recipe. Use basic tomato juice as the base for a mix but if you prefer a bit more bite, V-8 or Clamato both have built in flavor. Stir together the tomato juice, horseradish, Worcestershire sauce, celery salt, garlic salt, black pepper, and Tabasco in a large pitcher, pearl onions.
In our opinion, what really makes the bloodies amazing is the fixings. Whether you have a lobster claw or summer sausage…Yummo! Our favorite garnishes: Celery, shrimp, lobster, bacon, olives, cheese (cheddar, gouda, mozzarella), pepperoncini, lime, summer sausage, pickles, dilly beans, pickled cauliflower, caper berries.
For vodka we love Belvedere, Tito’s or strong Polish vodka. You can also make your own spiked vodka. See Liz’s post on making flavor vodka’s at home. Vodka that is infused with fresh cucumber, jalepeno or horseradish would be delicious. Use Bourbon or Tequila if you want to change it up.
Rachael Ray’s Super Sloppy Joes
We love a good sloppy joe. My sister, Kris, introduced me to this fabulous recipe from Rachael Ray. It is super easy. Follow Rachael’s directions for a yummy and hearty game day favorite. I personally add an entire jar of roasted red peppers to my sloppy joes, adding a delicious depth of flavor.
Bacon, Lettuce and Tomato (BLT) Dip
This BLT dip is so easy it is ridiculous. It is also so delicious. I first had this at my friend Victoria’s house when I moved to downtown Chicago. I couldn’t stop eating it! I love a great BLT and this is a yummy treat. Serve it with toast points and people will go gaga for this. Easy ingredients, and addicting! Perfect for a Super Bowl Sunday splurge.
My Mom’s Favorite Cheese Ball
Growing up, my mom owned a cheese, wine and gifts store in Chilton, Wisconsin. How classic, right? I am a proud Cheesehead. I was fortunate to grow up eating so many yummy gourmet cheeses, spreads and other dairy delights. We never got to eat processed cheeses or Velveeta. Every Christmas my mom’s friend Ann would bring this cheese ball over for us and we would hover around it enjoying every last morsel. It is easy to make with grocery store ingredients- no gourmet cheese. It is ridiculously good and chopped walnuts or pecans really add to the overall umami. I would only serve this with Ritz crackers for that buttery, rich crunch. Make ahead!