Sunday, July 14, 2013

Super Bowl Recipes 2014

Super Bowl 2014 will be held at MetLife Stadium at the Meadowlands Sports Complex in East Rutherford, New Jersey on February 2, 2014.

Super Bowl Party:

Super Bowl will be telecasted live on tv and is watched by millions of people.Super Bowl parties are common during game day and if you are planning to host one,you sure should have plenty of food ready for your guests.

Here are some easy Super Bowl Recipes:

Chili Cheese Dip:

With what:

1 pound lean ground beef (90% lean)
1 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes in sauce
1 cup frozen corn
3/4 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon chipotle hot pepper sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed
Corn chips


In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.

Cover and cook on low for 4-5 hours or until heated through; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips. Yield: 8 cups.

Crab Football Spread:

With what:

1 package (8 ounces) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded provolone cheese
1 cup crabmeat, drained, flaked and cartilage removed
1 cup (8 ounces) 4% cottage cheese
2 teaspoons seafood seasoning
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
Pretzel sticks
Assorted crackers and/or fresh vegetables


In a large bowl, beat cream cheese until smooth. Add cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and mustard; mix well. Cover and refrigerate overnight.

Form mixture into a football shape. Arrange pretzels over top for laces. Serve with crackers and/or vegetables.

Meat-atarian Sub Recipe:


1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup butter, softened
1/2 cup mayonnaise
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 loaf (1 pound) French bread, halved lengthwise
1 pound sliced deli ham
2 packages (2.1 ounces each) ready-to-serve fully cooked bacon, warmed
4 ounces sliced pepperoni
1/2 cup pizza sauce


In a small bowl, combine the first eight ingredients. Spread over cut sides of bread. Layer with ham, bacon, pepperoni and pizza sauce; replace top.

Wrap in foil; place on a large baking sheet. Bake at 350° for 25-30 minutes or until heated through. Cut into slices. Yield: 6 servings.

Cola Hot Wings:


3 pounds chicken wings
1 cup Louisiana-style hot sauce
1 can (12 ounces) cola
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
Blue cheese salad dressing


Cut chicken wings into three sections; discard wing tip sections. In a small bowl, combine the hot sauce, cola, soy sauce, cayenne and pepper.

Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over indirect medium heat for 10 minutes. Grill 30-40 minutes longer, turning occasionally and basting frequently with sauce until wings are nicely glazed. Serve with salad dressing. Yield: about 2-1/2 dozen.

Touchdown Cookies:


1 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups confectioners' sugar
4 to 5 tablespoons hot water
3 to 4 teaspoons baking cocoa


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a football-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets.

Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

In a large bowl, combine confectioners' sugar and enough hot water to achieve spreading consistency; beat until smooth. Place 3 tablespoons glaze in a small bowl; set aside.

Add cocoa to remaining glaze; stir until smooth. Spread brown glaze over cookies. Pipe white glaze onto cookies to form football laces.
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