Super Bowl Recipes

It is hard believe that next weekend is the Super Bowl 2011. I’m sure a lot of us will be preparing a list of Items needed for the Super Bowl such as, dips, cheese balls, meatballs, pizza etc. I would like for everyone to take part in the sharing of recipes. If you have a recipe that you would like to share just post it on my blog under comments or, you can email me ( Please make sure that your recipe has your name on it.  Remember to participate you do not have to have a blog! Just email me. So make sure to go through all your recipes and share with other people. I think it will be a lot of fun getting some new recipes. I don’t know about you, but I am always looking for something new to try. So please just take a few minutes and share your favorite recipe.


8 thoughts on “Super Bowl Recipes

  1. Tex Mex Dip
    2 cans Refried Black Beans, 2 Avocados,1/2 teaspoon Salt and Pepper,1/2 cup Mayo,1 Onion,1 lb Cheddar Cheese,1 jar Picante Sauce,1 teaspoon Lemon Juice,1 8oz cup Sour Cream,1 package Taco Seasoning, 1 Tomato, 1 can Black Olives.
    Layer the beans in bottom of pan, pour picante sauce over beans evenly. Peal avocados and mash adding lemon juice,salt,pepper. Spread evenly. Mix sour cream,mayo,and taco seasoning. Cut up onion and tomatoes and layer evenly. Grate up cheese and layer evenly. Top with black olives. Serve with corn chips.

  2. Artichoke Dip

    4 cloves garlic
    1 (10 oz)pkg frozen chopped spinach, thawed and drained 1 (14 ounce) can artichoke hearts, drained and chopped
    1 (10 ounce) container Alfredo-style pasta sauce
    1 cup shredded mozzarella cheese
    1/3 cup grated Parmesan cheese
    1/2 (8 ounce) package cream cheese, softened

    Preheat oven to 350 deg.
    Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
    In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
    Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

  3. 1-1/2 cups cooked chicken (cut into bite size pieces)
    ½ cup sliced black olives
    1 small jar pimentos
    ½ cup chopped red onion
    1 tbsp. salt
    1 – 2 tbsp. pepper (depends on taste)
    1 tbsp. garlic powder
    1 – 3 cups buttermilk dressing (Hidden Valley Ranch) prepare as directed
    Pasta of choice (approx. 5 cups of cooked pasta) I use corkscrew pasta

    Combine and enjoy!

  4. Baked Potato Dip

    1 lg.(16 oz.) sour cream
    1 pkg. ranch dip mix
    2 c. sharp cheddar cheese
    1/2 c. real bacon bits
    1/4 c. chopped green onions (chopped small)

    Mix all ingredients in large bowl. Best if refrigerated for a couple of hours. Serve with Fritos or Tortilla Chips. **You can add more or less of any ingredients to your desired taste.

    2 lbs. lean ground beef
    1 C. dry bread crumbs
    2/3 C. finely chopped onion
    1/2 C. milk
    2 Tbsp. chopped fresh parsley
    2 tsp. salt
    1 tsp. Worcestershire sauce
    1/8 tsp. pepper
    2 eggs
    2 12oz. jars chili sauce
    2 10oz. jars grape jelly
    1. Heat oven to 400°. Stir together all ingredients
    except chili sauce /jelly. Shape into 1″ meatballs.
    Place in ungreased 13×9″pan.
    2. Bake uncovered 20 minutes or until no longer pink and juice is clear.
    3. Heat chili sauce/ jelly in Dutch oven over medium heat, stirring constantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.

  6. Chunky Guacamole

    2 large ripen avocados
    1 small tomato diced
    1 medium lemon juiced
    1/ 4 to 1/2 of a small brown onion depending on taste diced

    Dry Ingredients
    1-teaspoon garlic powder
    ¼ to 1 tablespoon of red chill flakes depending on how spicy you like it

    In a mixing bowl spoon tout the Avocados and mash them with a fork to a small chunky texture. Mix with tomatoes, onions, garlic powder and chill flakes. Squeeze the lemon and mix in. The consistency should be chunky and moist.

    If you don’t like the taste of lemon use half a lemon. This recipe is very easy to altar for your taste buds simply add more of less.

    Serve with warm tortilla chips.

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