Superbowl Party Food

SUPERBOWL PARTY FOOD

We had great time this year on Superbowl Sunday.  For us it is another good reason for the family to get together and eat.

 

I did a Chex Mix bar complete with cute french fry cups for serving.

 

 

Our family favorite French Bread Hoagie sandwiches with Dijon Mustard and Balsamic dressing.

 

A couple of different dips with chips and crackers.

 

The mini stuffed peppers were probably my favorite.

 





 

 

RECIPES

 

Chili-Lime Chex Mix

 

3 cups Rice Chex

3 cups Corn Chex

1 cup corn nuts

1 cup cheddar fish crackers

1 cup pretzels

1 cup corn chips

8 T butter

1 T lime juice

1 tsp lime zest

2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp. cayenne pepper

On large cookie sheet combine cereals, corn nuts, crackers, pretzels and corn chips.  Melt butter, add juice, zest and spices.  Pour over cereal mixture and stir well to coat.  Bake for 30 minutes in 250 degree oven stirring every 10 minutes.  Stir occassionally while it cools. Store in airtight container.

 

Parmesan Ranch Chex Mix

 

4 cups Rice Chex

4 cups Corn Chex

2 cups thin pretzel sticks

2 cups cheddar fish cackers

8 T butter

1 pkg (1 oz) ranch dressing and season mix

1/2 cup grated parmsan cheese

On large cookie sheet combine cereals, crackers and pretzels. Melt butter, add dressing mix and parmesan. Pour over cereal mixture and stir well to coat. Bake for 30 minutes in 250 degree oven stirring every 10 minutes. Stir occassionally while it cools. Store in airtight container.

 

Traditional Chex Mix

 

2 cups Cheerios (or plain fish crackers)

2 cups Rice Chex

2 cups Corn Chex

2 cups thin pretzel sticks

1 cup dry roasted salted peanuts

8 T butter

1 T worcestershire sauce

1/2 tsp garlic salt

1/2 tsp celery salt

1/2 tsp Lawry's season salt

On large cookie sheet combine cereals, pretzels and peanuts. Melt butter, add worcstershire and spices. Pour over cereal mixture and stir well to coat. Bake for 30 minutes in 250 degree oven stirring every 10 minutes. Stir occassionally while it cools. Store in airtight container.

 

Coconut Almond Chex Mix

 

In a large bowl combine:

4 cups Rice Chex

4 cups Corn Chex

1 cup Cookie Crisp or Golden Grahams

2 cups coconut

1 1/2 cups sliced almonds

 

In Saucepan combine:

1 cup sugar

1 cup light corn syrup

3/4 cup butter

1 tsp vanilla

Bring to boil. Boil and stir for 3 minutes.  Pour over ceral mixture and stir to coat.  Pour out onto waxed papeto cool. Store in airtight container.

Family Hoagie

1 loaf french bread
3-4 T mayonaise
Red or green leafy lettuce
1 tomato cored and thinly slice
1/2 of a small red onion thinly sliced
1 english cucumber sliced
1/2 pound your favorite sliced meat (turkey, ham, roast beef)
1/2 pound your fvorite sliced cheese (cheddar, provolone, muenster)
Split bread lengthwise and spread with mayo.  Then on th bottom bread layer on lettuce, tomatoes, onion and cucumber.  Sprinkle lightly with salt and pepper. Layer on cheese and meat. Put on top.
Mix together:
6 T balsamic vinegar
2 T dijon or spicy mustard
While whisking mustard and vinegar slowly stir in 2 T olive oil
Let guests slice their own sandwiches. Serve dressing and sliced yellow peppers on the side.

Layer Shrimp Dip

1 8oz package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonaise
8 ounces small salad shrimp
12 ounces seafood cocktail sauce
2 cups shredded Monterey Jack cheese
3 green onion, chopped
1 tomato, diced
Combine cream cheese, sour cream and mayo. Spread on a 12 inch serving plate. Top with shrimp and sauce.  Layer on cheese, onions and tomtoes.  Cover and chill. Serve with crackers.

Hot Tomato and Artichoke Dip

12 bottled sun dried tomato halves, chopped
1 14oz bottle marinated artichoke hearts, darirained and finely chopped
1 1/2 cups grated swiss cheese
4 oz cream cheese, softened
2/3 cup sour cream
2 T mayonaise
3 green onions chopped
1 clove garlic, minced
Mix all ingredients and heat in small crockpot. Serve with assorted crackers.

Stuffed Mini Peppers

12-15 mini red, yellow and oange peppers, sliced in half lengthwise and seeds removed
1/4 cup ground beef
1/4 cup ground sausage
1 egg
1/4 cup italian bread crumbs
1/4 cup grated parmesan cheese
1 clove garlic, crushed
sal and pepper
1/4 tsp italian seasoning
1 15oz can Italian stewed tomatoes, crushed
4 oz tomato sauce
1/4 cup cooked rice
dash red pepper flakes
1 cup shredded mozarella for topping
Grease bottom of 9x9 bking dish.  Mix together all ingredients(except peppers and mozarella).  Stuff each pepper and place in baking dish. Top with mozarella. Bake at 350 for 30 minutes.





 

 

 

 

 

 

 

 

 

 

 

 

 

 



SUPERBOWL PARTY FOOD

We had great time this year on Superbowl Sunday.  For us it is another good reason for the family to get together and eat.

 

I did a Chex Mix bar complete with cute french fry cups for serving.

 

 

Our family favorite French Bread Hoagie sandwiches with Dijon Mustard and Balsamic dressing.

 

A couple of different dips with chips and crackers.

 

The mini stuffed peppers were probably my favorite.

 





 

 

RECIPES

 

Chili-Lime Chex Mix

 

3 cups Rice Chex

3 cups Corn Chex

1 cup corn nuts

1 cup cheddar fish crackers

1 cup pretzels

1 cup corn chips

8 T butter

1 T lime juice

1 tsp lime zest

2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp. cayenne pepper

On large cookie sheet combine cereals, corn nuts, crackers, pretzels and corn chips.  Melt butter, add juice, zest and spices.  Pour over cereal mixture and stir well to coat.  Bake for 30 minutes in 250 degree oven stirring every 10 minutes.  Stir occassionally while it cools. Store in airtight container.

 

Parmesan Ranch Chex Mix

 

4 cups Rice Chex

4 cups Corn Chex

2 cups thin pretzel sticks

2 cups cheddar fish cackers

8 T butter

1 pkg (1 oz) ranch dressing and season mix

1/2 cup grated parmsan cheese

On large cookie sheet combine cereals, crackers and pretzels. Melt butter, add dressing mix and parmesan. Pour over cereal mixture and stir well to coat. Bake for 30 minutes in 250 degree oven stirring every 10 minutes. Stir occassionally while it cools. Store in airtight container.

 

Traditional Chex Mix

 

2 cups Cheerios (or plain fish crackers)

2 cups Rice Chex

2 cups Corn Chex

2 cups thin pretzel sticks

1 cup dry roasted salted peanuts

8 T butter

1 T worcestershire sauce

1/2 tsp garlic salt

1/2 tsp celery salt

1/2 tsp Lawry's season salt

On large cookie sheet combine cereals, pretzels and peanuts. Melt butter, add worcstershire and spices. Pour over cereal mixture and stir well to coat. Bake for 30 minutes in 250 degree oven stirring every 10 minutes. Stir occassionally while it cools. Store in airtight container.

 

Coconut Almond Chex Mix

 

In a large bowl combine:

4 cups Rice Chex

4 cups Corn Chex

1 cup Cookie Crisp or Golden Grahams

2 cups coconut

1 1/2 cups sliced almonds

 

In Saucepan combine:

1 cup sugar

1 cup light corn syrup

3/4 cup butter

1 tsp vanilla

Bring to boil. Boil and stir for 3 minutes.  Pour over ceral mixture and stir to coat.  Pour out onto waxed papeto cool. Store in airtight container.

Family Hoagie

1 loaf french bread
3-4 T mayonaise
Red or green leafy lettuce
1 tomato cored and thinly slice
1/2 of a small red onion thinly sliced
1 english cucumber sliced
1/2 pound your favorite sliced meat (turkey, ham, roast beef)
1/2 pound your fvorite sliced cheese (cheddar, provolone, muenster)
Split bread lengthwise and spread with mayo.  Then on th bottom bread layer on lettuce, tomatoes, onion and cucumber.  Sprinkle lightly with salt and pepper. Layer on cheese and meat. Put on top.
Mix together:
6 T balsamic vinegar
2 T dijon or spicy mustard
While whisking mustard and vinegar slowly stir in 2 T olive oil
Let guests slice their own sandwiches. Serve dressing and sliced yellow peppers on the side.

Layer Shrimp Dip

1 8oz package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonaise
8 ounces small salad shrimp
12 ounces seafood cocktail sauce
2 cups shredded Monterey Jack cheese
3 green onion, chopped
1 tomato, diced
Combine cream cheese, sour cream and mayo. Spread on a 12 inch serving plate. Top with shrimp and sauce.  Layer on cheese, onions and tomtoes.  Cover and chill. Serve with crackers.

Hot Tomato and Artichoke Dip

12 bottled sun dried tomato halves, chopped
1 14oz bottle marinated artichoke hearts, darirained and finely chopped
1 1/2 cups grated swiss cheese
4 oz cream cheese, softened
2/3 cup sour cream
2 T mayonaise
3 green onions chopped
1 clove garlic, minced
Mix all ingredients and heat in small crockpot. Serve with assorted crackers.

Stuffed Mini Peppers

12-15 mini red, yellow and oange peppers, sliced in half lengthwise and seeds removed
1/4 cup ground beef
1/4 cup ground sausage
1 egg
1/4 cup italian bread crumbs
1/4 cup grated parmesan cheese
1 clove garlic, crushed
sal and pepper
1/4 tsp italian seasoning
1 15oz can Italian stewed tomatoes, crushed
4 oz tomato sauce
1/4 cup cooked rice
dash red pepper flakes
1 cup shredded mozarella for topping
Grease bottom of 9x9 bking dish.  Mix together all ingredients(except peppers and mozarella).  Stuff each pepper and place in baking dish. Top with mozarella. Bake at 350 for 30 minutes.