A Yummy Superbowl Party {recipes}

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.

First off, a recipe that can be thrown in the crock pot Sunday morning, and by game time it will be ready to go!  These sandwiches are fabulous, and can be cut into appetizer portions easily.

Crockpot Beef Sandwiches

4 lb. beef roast (whatever’s on sale!)
1 can beef broth
1 pkg. ranch dressing mix
1 pkg. italian dressing mix
French bread
Butter spread
Garlic salt
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 :)

Are you feeling something on the lighter side for game day?  This yummy veggie pizza is wonderful and simple to make!

Vegetable Pizza
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….

Easy Chocolate Peanut Butter Truffles

1 package semi sweet chocolate chips
1/2 cup creamy peanut butter
1 (8 oz.) container of cool whip (left out to room temp.)
Pour the chocolate chips into a microwave safe bowl, then fill a mug half full of water and place both the bowl and mug in opposite ends of the microwave. Stop and stir the chocolate chips every 30 seconds until completely melted. Add the peanut butter and mix well. Then thoroughly mix in the cool whip. Refrigerate for at least two hours until your chocolate mixture becomes firm enough to handle. Roll the mixture into balls (about the size of a rounded tablespoon), then roll the balls into powdered sugar, coconut, or nuts, or dip in chocolate. Return the balls to the fridge. They taste the best if they stay refrigerated.
These would be really cute if you used the white chocolate to make football laces :)

Oreo Bon Bons
1 (1lb) pkg Oreo cookies
8 ounces cream cheese
1 (16 ounce) package baking chocolate (I used chocolate almond bark, white bark would be cute, too)
1 (16 ounce) package melting chocolate (regular chocolate or white)

Place oreos in the food processor & pulse until roughly chopped.  Add cream cheese and process until completely combined.
Line baking pan with aluminum foil.  Roll into ball and place on foil.  Place in freezer until firm.

Melt chocolate according to directions on package.  Dip balls into chocolate to cover, place back on foil.
Melt chips according to package.  Use a fork, dip in chocolate and briskly flip fork around to cover bon bons.

Let chocolate set and serve.  Keep refrigerated.

Recipe Source:  my aunt Trish

I hope you all enjoy your get-togethers this weekend to cheer on your team (I don’t love either team, so I’m just there for the fun :)
britni
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Comments

  1. Randi~Dukes and Duchesses says:

    The beef sandwiches sound delicious! I'm pinning and can't wait to try them.

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