My Country 95.5’s Favorite Super Bowl Recipes
As Super Bowl Sunday approaches, now is the time to start preparing for your big game party (if you haven't already). If you're looking for some ideas for tasty snacks to serve your party guests, Trisha, Brian, Rick and Troy have volunteered to share some of their personal favorites recipes with you.
Prep: 5 minutes
Bake: 20 minutes
Makes: About 4 cups
1 pkg. (8 ounces) cream cheese, softened
1/2 cup crumbled blue cheese or shredded mozzarella cheese (about 2 ounces)-optional
1/2 cup blue cheese salad dressing or ranch salad dressing 2 cans (12.5 ounces each)
Chunk Chicken Breast in Water, drained or shredded chicken breast(can use rotisserie chicken)
1/2 cup any flavor hot sauce
Assorted fresh vegetables
Crackers & Tortilla Chips
Sliced Pepperjack or your choice of cheese
Directions: Heat the oven to 350° F.
Stir the cream cheese in a oven safe dish such as 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
Top with sliced cheese and bake for 20 minutes or until the chicken mixture is hot and bubbling. Serve with the vegetables and crackers for dipping and enjoy!
Hey anybody can do chicken, but if you really want to make an impression and do something a little different try this recipe for a little spice> and instead of a whole chicken cut up you can do this same treatment on wings,tenderloins or sliced chicken breast.
Here's what you need:
1 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 heaping tablespoon Korean chili paste (recommended: Kochi Chang)
2 tablespoons grated fresh ginger
6 cloves garlic, chopped
1 green onion, thinly sliced
2 teaspoons toasted sesame oil
Freshly ground black pepper
1 1/2 teaspoons toasted sesame seeds
1 (3-pound) chicken, butterflied, cut into parts
4 (6-inch) flour tortillas, warmed
Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours.
Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
Light a grill, making sure to include a zone of indirect heat. Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve.
Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side. Be sure to let me know what you think of this, if you give it a try this weekend. Enjoy the game!
This meatball recipe has been handed down in my family for generations and is a closely guarded secret. The sauce in this recipe actually won first place at Cheyenne Kiwanis Rib Fest in 2009 and 2010 (Media Division). Which makes me smile, considering how simple it is. I've used this sauce on everything from meatballs to ribs and I'm sure you'll find it useful on other meats as well.
What you need:
1 Crock Pot or Slow Cooker
2 bottles of cocktail sauce (mild or zesty)
1 - 3lb bag of frozen meatballs (Italian or other seasoning is fine)
Here is the secret part - 1 pint of your favorite whiskey (I prefer Jim Beam for this recipe).
Directions: Here is why I refer to this recipe as "Lazy". It's because this is a recipe that you can start in the morning and it will be ready by kickoff. In the crock pot or slow cooker, add the entire bag of meatballs and set the temperature to low. (This can also be done on a stove, but will require more attention than I'd like, as Super Bowl Sunday can be a busy day of cooking for guests.)
Next add the 2 bottle of cocktail sauce. I prefer a zesty sauce, but mild works just as well. After emptying each bottle of sauce onto the meatballs, then pour about 3-4 oz of whiskey into each bottle (to the bottom of the label), replace the cap on the bottles and shake. This will help get those last sauce drippings from each bottle. Now add the whiskey mix from each bottle into crock pot, stir and cover.
Stir occasionally and let it simmer for a couple of hours. If the sauce gets too thick, you can add a splash of water and stir. Be slow and careful while you stir the meatballs, as not to break them into a million pieces. Stir too quickly and you might be serving your guest chili.
The dish is now ready to serve. With a large spoon, scoop the meatballs and sauce onto individual plates and enjoy! (Serves 8 people)
Because I’m such a great cook, this is your standard Chex® party mix recipe kicked up to Cowboy’s spicy standards. Don’t laugh! Everyone I know can’t get enough of this stuff.
1 large roasting pan
6 cups Corn Chex® cereal
6 cups Rice Chex® cereal
6 cups Wheat Chex® cereal
3 cups Squirrel Brand Southern Style Nuts-Gourmet Hunter mix
3 cups small pretzels
2 cups small bagel chips, preferably garlic flavored
8 tablespoons butter or similar substitute
4 tablespoons Worcestershire sauce
3 tablespoons Tabasco sauce
3 teaspoons seasoned salt
1 ½ teaspoon garlic powder
1 teaspoon onion powder
2 handfuls of love (this can double as a Chex® Your Valentine at the Door Celebration Mix)
My best advice – DON’T MICROWAVE! This classic recipe deserves nothing but old-school ovening.
Place Chex®, nuts, pretzels, bagel chips in ungreased roasting pan. Preheat oven to 250 degrees F. Set aside.
Next, and I guess I sort of lied, oops – In a MICROWAVE safe bowl, melt butter (in microwave). Resist urge to drink immediately and add Worcestershire sauce, Tabasco, seasoned salt, garlic powder, and onion powder, to the butter. Whisk vigorously. Taste.
This should result in a very sour look upon your face. Pour liquid over mix in roaster. Add love and really get those hands in there, making sure that mix is completely drenched. Place in oven for 90 minutes, stirring every 15 minutes. Be careful when opening oven door to do this or risk your sinuses being overwhelmed by Tabasco.
When done, place mix on counter on paper towels to cool down, then chow down. Serves two.
Store in airtight container. With a recipe like this, the nutritional information will just make you cry. We’ll leave that to your team, and Madonna. Enjoy!
For the more daring of football fans, you might try having this tasty treat on hand.
What you will need:
10-12 large jalapenos, sliced in half lengthwise, seeds and ribs removed
8 ounces cream cheese, softened
8 slices bacon, chopped into 1 inch pieces ( I use Hormel’s Real Crumbled Bacon instead)
Salt & Pepper *optional
In a bowl combine cream cheese, bacon pieces. Season with salt and pepper as needed. Fill each jalapeno with about 2 tablespoons of the mixture. It is okay if they appear a little over stuffed, you get cheesier bites that way.
Grill at 350 for approximately 10 minutes
For those of you that aren’t fans of spicy food, yes, these can be a little spicy, but by removing the ribs and seeds from the jalapenos you also remove the majority of the hotness so don’t be afraid to give them a try. TIP: the smaller the pepper, usually the more heat you'll have.
I hope you enjoy!