Get The Party Started

By: Caroline Merrill

This is the week of everyone’s social media timelines and news broadcasts revolving around the constant analysis of the ‘big game’ and breaking down every player’s strengths and weaknesses. For me, this week is about planning what food I am going to be shoving my face with on Sunday night #priorities.

Shout out to my two favorite websites: Buzzfeed Tasty and Pinterest, for hooking us up with a delicious variety of recipes that will be perfect for your Super Bowl Party. Let us know which recipes you tried or if you have additional recipes to share, feel free to place the recipe in the comment section!

WHEN I DIP, YOU DIP, WE DIP

Spicy Queso Dip

Here’s what you will need:

• 1 small onion, diced
• 1 tablespoon oil
• 1 garlic clove, minced
• 1 (16-oz.) package pepper Jack pasteurized prepared cheese product, cubed (Velveeta Pepper Jack)
• 1 (10-oz.) can diced tomatoes and green chiles
• 2 tablespoons chopped fresh cilantro
• Tortilla chips

Directions

Cook onion in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove from heat. Combine cheese, tomatoes, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 5 minutes, stirring every 2 1/2 minutes. Stir in cilantro. Serve with tortilla chips.

Layered Guacamole Dip

Here’s what you will need:

• 1 ½cups roasted garlic hummus.
• 2cups chopped red onions.
• 2tablespoons fresh limejuice.
• 2 ½teaspoons salt.
• 1cup sour cream.
• 2cups chopped cherry tomatoes (red or multi-colored).
• 3large, ripe Avocados from Mexico, halved, pitted.
• ½cups Frontera Tomatillo Salsa or bottled tomatillo salsa.
• 1cup fresh arugula or spinach leaves, finely chopped.
• ½cups crumbled crisply-cooked thick sliced or applewood-smoked bacon (5 slices, cooked).
• ¼cups finely crumbled or shredded Mexican queso añejo or romano cheese.

Directions:

• Hummus Layer. Use a 9-inch by 7-inch by 2 ½-inch (11 cup) rectangular baking dish. Spread the hummus evenly over the bottom of the dish.
• Red onion layer. Put the onions into a colander or strainer and rinse well under cool water. Shake dry and put into a small bowl. Stir in 1 Tbsp of the lime juice, cilantro and ¼ tsp of the salt. Arrange in a single layer over the hummus in the dish.
• Sour cream layer. Mix the sour cream with ¼ tsp salt. Spread in a layer over the onions.
• Tomato layer. Pat the tomatoes dry and mix with 1 tsp salt. Arrange tomatoes over sour cream.
• Guacamole layer. Scoop the avocado pulp out into a medium-size bowl. Coarsely mash with a fork. Stir in salsa, arugula, remaining 1 Tbsp lime juice and about 1 tsp salt. Gently spread the arugula guacamole over the tomatoes. Sprinkle with bacon and cheese. Refrigerate up to 2 hours before serving. Serve with thick tortilla chips, sliced jícama or sliced cucumbers.

Hot Pizza Dip

Here’s what you will need:

• 8ounces cream cheese, softened
• 1teaspoon italian seasoning
• ¹⁄₄teaspoon garlic powder
• 8ounces mozzarella cheese, shredded
• 4ounces cheddar cheese, shredded
• ¹⁄₂cup pizza sauce (I used 1 cup)
• ¹⁄₂cup green bell pepper, finely chopped
• ¹⁄₂cup red bell pepper, finely chopped
• tortillas or breadsticks

Directions

Combine cream cheese and seasonings. Spread in the bottom of a 9 inch pie plate. (I used a round cake pan). Combine cheeses and sprinkle half over the cream cheese layer. Spread sauce over that. Sprinkle remaining cheese on top. Bake 350 for 20 minutes. Serve warm with breadsticks or tortilla chips.

OM NOM NOM NOM

Cheeseburger Cups

Here’s what you will need:

• 8 refrigerated biscuits
• 1lb ground beef
• 1/2 cup ketchup
• 1 tsp Worcestershire sauce
• 1 Tbsp. mustard
• 2 Tbsp. brown sugar
• 8 small slices of cheese
• Toppings of your choice

Directions:
Crumble and cook the beef in a skillet. Drain. Mix in ketchup, Worcestershire sauce, mustard, and brown sugar. Grease a muffin tin, and line eight cups with the refrigerated biscuits. Divide the meat mixture among the eight cups, and bake at 400°F/204°C for 10-15 minutes, until the biscuit dough is brown. Top with cheese and bake an additional 5 minutes.

*I will be taking a muffin tray and filling it with toppings for people to dress up their cheeseburger cup!

Loaded Sweet Potato Skins

Here’s what you will need:

• 4 sweet potatoes
• 1 Tbsp. olive oil
• ¼ cup whole milk
• Salt to taste
• Pepper to taste
• ½ cup shredded mozzarella
• ½ cup shredded cheddar
• 4 strips bacon, cooked until crispy, and crumbled
• Sour cream and chopped chives for serving

Directions:

1. Pierce each sweet potato a few times and bake at 400˚F/200˚C for 50 minutes or until soft. Let potatoes cool, then cut in half lengthwise.
2. Scoop out potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil, and bake at 400˚F/200˚C for 10 minutes.
3. Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy. Remove sweet potato skins from oven; fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F/200˚C for 15 minutes until the cheese is melted.
4. Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.

Buffalo Chicken Sliders

Here’s what you will need:

• 3lbs boneless, skinless chicken breast
• 1 12oz bottle of Frank’s Buffalo Sauce (do not get the “Hot Buffalo”! SPIIICCYYYY)
• 1 package Hidden Valley Ranch Mix
• ½ stick of butter

Directions:

1. Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours.
2. Remove the chicken from the crock pot and shred it, using two forks.
3. Add the shredded chicken back to the crock pot, add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed.
4. Serve with finger rolls and your choice of cheese.