Football fans have waited all season for the biggest game of the year: the Super Bowl! Now granted, we all would love to see our favorite team on the field, but if that’s not the case, a super spread sure makes up for it. Here are some yummy treats sure to score a touchdown with guests!
SLOW COOKER SWEET SPICY SAUSAGE
1 tsp. extra virgin olive oil
1/2 Tbsp. minced garlic
12 oz. chili sauce
12 oz. grape jelly
1/2 Tbsp. crushed red pepper
1/2 tsp. cayenne pepper
32 oz. fully-cooked sausage, cut into 1/2-inch pieces
Pour the oil in a small saucepan and heat over medium heat. When the oil is hot, add the garlic and sauté for 30 seconds. Then add the chili sauce and grape jelly and mix together. Cook for 10 minutes on medium heat, stirring frequently. Place the sausage in your slow cooker. Add the spices to the sauce mixture, stir and then pour it over the sausage. Cover and cook for 1 1/2 – 2 hours on high, or until the sausage is hot and the sauce is bubbly.
Stir once after 1 hour.
Pinterest source: anightowlblog.com
CAPRESE SALAD SKEWERS
Cherry tomatoes
Mozzarella balls
Fresh basil
Olive oil
1 cup balsamic vinegar
Salt and pepper
Assemble tomatoes, basil (roll from one end to the other) and mozzarella balls on medium-sized toothpicks. Drizzle with olive oil and sprinkle with salt and pepper. To make balsamic glaze, add one cup of balsamic vinegar to a saucepan over medium heat. Once it comes to a boil, set on simmer for about 10-15 minutes until it reduces to a syrup consistency. You can check by dipping a spoon in the balsamic and if it covers the back of it, it’s done. As it cools, it will thicken a bit more then drizzle on top of caprese salad skewers.
Pinterest source: Stuck On Sweet
REUBEN SLIDERS WITH HOMEMADE RUSSIAN DRESSING
12 pack slider rolls
16 slices Swiss cheese
1 lb. corned beef
8 oz. sauerkraut, drained, extra moisture squeezed out
2 Tbsp. butter, melted
Russian dressing
RUSSIAN DRESSING
1/2 cup mayonnaise
2 Tbsp. sriracha ketchup
2 Tbsp. pickles, chopped
1/2 Tbsp. grated yellow onion
1 Tbsp. lemon juice
Dash of paprika
Parchment paper for baking tray
Tin foil to cover while baking
*Mix all ingredients together and store covered in the refrigerator for a couple hours to allow flavors to blend.
Preheat oven to 350 degrees. Line baking tray with parchment paper. Cut top half from bottom half of slider rolls. Keep tops and bottoms attached to each other. Place bottom half on baking tray on top of parchment paper. Cover with half of the Swiss cheese, 8 slices. Layer corned beef on top of cheese. Add sauerkraut on top of corned beef. Spoon Russian dressing over the top of the sauerkraut. Top with the last 8 slices of Swiss cheese. Add tops of rolls. Brush melted butter over the tops of rolls (drizzle any extra butter over the top). Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes. Serve warm with extra dressing.
Pinterest source: A Dish of Daily Life
OVEN BAKED SPICY TERIYAKI CHICKEN WINGS
3 lb. bag chicken wings
1 cup soy sauce
1/2 cup rice wine vinegar
⅔ cup water
1 cup brown sugar
4 cloves garlic minced
1 tsp. fresh grated ginger
1 tsp. red pepper flakes (more if you like it spicier)
3 tsp. cornstarch
Green onions and sesame seed for garnish
In a small bowl whisk the soy sauce, vinegar, water, sugar, garlic, ginger and red pepper flakes until sugar is dissolved. Place chicken wings in a large ziplock freezer bag, pour in ⅓ of the marinade mixture. Seal and mix the wings around in the marinade. Place in refrigerator for 4 hours or preferably overnight for best flavor.
Place the rest of the marinade in a small saucepan and whisk in cornstarch until blended. Bring sauce to a boil and reduce heat and simmer 20 minutes or until thickened.
Preheat oven to 425 degrees. Place a metal wire cooling rack on a rimmed foil-lined baking sheet. Place all the wings on the wire rack. Bake for 20 minutes, then turn the wings over and bake for another 20 minutes.
When the wings are done turn the oven to broil, brush some of the teriyaki sauce over the wings and broil 3-5 minutes. Flip the wings and repeat. Garnish with green onions and sesame seeds.
Pinterest source: Butter Your Biscuit
CHEESY BACON JALAPENO POPPER DIP
16 oz. cream cheese, softened
1 cup mayo
4 oz. can diced jalapenos, drained
4 oz. can diced green chiles, drained
1/2 cup shredded Mexican cheese
1 cup shredded Mozzarella cheese
1/2 tsp. cumin
6 slices cooked and crumbled bacon, divided
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 Tbsp. unsalted butter, melted
Preheat oven to 350 degrees. Spray shallow baking dish with non-stick spray and set aside. Add softened cream cheese and mayo to a mixing bowl and beat with a hand mixer until smooth and combined. Add 1/2 the bacon, jalapenos, green chiles, cumin and cheeses.
Transfer to prepared dish and smooth out with a rubber spatula.
Combine melted butter, panko and Parmesan cheese. Sprinkle over the top of the dip. Sprinkle remaining bacon pieces over the top.
Bake for 25 minutes, until panko is lightly golden brown and dip is bubbling. If desired, top cooked dip with slices of fresh jalapeno. Serve hot.
Pinterest source: The Chunky Chef