ARE YOU READY FOR SOME FOOTBALL?!
Thinking about Superbowl food is a little overwhelming! There are so man delicious recipes for sandwiches/sliders, dips, wings, and other appetizers out there. Here I am to add to the long list of possibilities.
4 lb. beef roast (whatever’s on sale!)
1 can beef broth
1 pkg. ranch dressing mix
1 pkg. italian dressing mix
Provolone or swiss cheese slices
Place roast on crockpot and sprinkle with dressing mixes and dump in can of beef broth. Cook on high for 6 hours, then turn to low for 2-3 hours. Shred beef and let sit in juices.
Cut bread in half and butter each side of the bread. Sprinkle garlic salt over butter. Place cheese slices on one side of the bread. Leave open-faced and place in broiler until cheese melts. Place beef on sandwich. Cut into individual sandwiches and enjoy
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
I added some fresh chopped up dill (to hike up the flavor)
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a large baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust (I did not use it all, it seemed like too much). Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve. Sprinkle dill, if desired.
What would a Superbowl party be without an amazing dip?! Here’s one I just tried that is light and refreshing. I had it with pretzel chips I had on hand, but would be great with pita chips as well :
Ranch Greek Dip
8 ounces lowfat sour cream
8 ounces plain Greek yogurt
1/3 cup seeded diced roma tomato
1/3 cup seeded diced cucumber
3 sliced green onions
1/2 cup crumbled feta
juice of one lemon
packet of Hidden Valley Ranch dip mix
In a large mixing bowl combine: sour cream, Greek yogurt, tomato, cucumber, green onions, feta, lemon, and Ranch dip mix. Stir well to evenly combine the ingredients. Refrigerate for at least an hour to let the flavors combine. FYI, the flavor of this dip is best if you let it chill out in the fridge overnight.
Recipe Source: The Weekend Gourmet
Lastly, I’m sure you’ll need a sweet treat to go along with all the salty snacks. My new favorite dessert to make is truffles, they are bite-size and easy to make! So here are 2 recipes for you that are awesome….
8 ounces cream cheese