Super Bowl Super Foods!

2 Feb

Super Bowl 50 weekend is upon us. All hail the football Gods!

If you are unlucky like me you won’t be watching the games from the stands of Levi Stadium. Instead, you may as well make the best of watching the game from home. Want to throw the best football themed party in your neighbourhood?

I’ve done the research. You gotta do the cookin’.

Best Buffalo Wings (via Bon Appetit)


The secrets out. Two things make for extra-crispy wings: letting them sit at room temp and corn starch dredge.


Servings: 6

Blue Cheese Dressing

  • 2ouncesmild blue cheese (such as Roquefort or Saint Agur), crumbled
  • ¼cupbuttermilk
  • ¼cupmayonnaise
  • ¼cupsour cream
  • 1tablespoonfresh lemon juice
  • Kosher salt, freshly ground pepper

Wings and Assembly

  • 2tablespoonsunsalted butter, melted
  • ½cuphot pepper sauce (such as Frank’s)
  • ½teaspooncayenne pepper
  • Kosher salt, freshly ground pepper
  • Vegetable oil for frying (about 10 cups)
  • ¾cupcornstarch
  • 3poundschicken wings, tips removed, drumettes and flats separated
  • 4celery stalks, cut into thin sticks

Special Equipment

  • Deep-fry thermometer


Blue Cheese Dressing

  • Whisk together blue cheese, buttermilk, mayonnaise, sour cream, and lemon juice in a medium bowl. Season with salt and pepper.
  • Do Ahead: Dressing can be made up to 2 days ahead. Cover and chill.

Wings and Assembly

  • Preheat oven to 250°. Let wings sit at room temperature 30 minutes; this will take off the chill and help them cook evenly. Meanwhile, melt butter in a small saucepan over medium heat. Whisk in hot sauce, cayenne, ½ tsp. pepper, and ¼ tsp. salt until combined. Remove pan from heat and set aside; rewarm just before tossing with wings
  • Pour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer. Heat over medium-high heat until thermometer registers 375°.
  • Meanwhile, place cornstarch in a large bowl. Season wings with salt and pepper. Working in 3 batches, dredge wings in cornstarch, shaking off excess, then carefully lower wings into oil. Fry, turning occasionally, until chicken is cooked through and crust is golden brown and very crisp, 10–12 minutes. Transfer to a wire rack set inside a rimmed baking sheet and transfer to oven to keep warm while you fry remaining wings.
  • Transfer wings to a large bowl, add warmed sauce, and toss to coat. Serve immediately with celery sticks and blue cheese dressing for dipping.
  • Do Ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

Buffalo Wing Popcorn


Take regular popcorn up a notch, just like your party.


Servings: 12

  • Nonstick vegetable oil spray
  • 8cupspopped plain popcorn (from ½ cup kernels)
  • ¾cupsugar
  • ¼cupFrank’s Red Hot Original sauce
  • 3tablespoonsunsalted butter, cut into pieces
  • 1teaspoonkosher salt
  • ½teaspoonbaking soda
  • ¼teaspooncayenne pepper


  • Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside.
  • Bring sugar and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10–12 minutes.
  • Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda, and cayenne. Working quickly (and carefully—caramel will be very hot), pour caramel mixture over popcorn and toss to coat.
  • Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15–20 minutes. Let cool.

Football Scotcheroos (via Julie Eats and Treats)


Ooey gooey chocolate goodness!


    • 1 c. white sugar
    • 1 1/4 c. light syrup
    • 1 c. peanut butter
    • 2 tsp vanilla
    • 6 c. Rice Krispie
    • 1 (16 oz) package chocolate Candquik
    • 2 oz (1 small square) vanilla Candiquik
    • 1 Tbsp vegetable oil
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  1. In a small saucepan mix sugar and light; bring to a boil. Add peanut butter and vanilla. Stir until melted and combined.
  2. Put Rice Krispies in a large mixing bowl. Pour peanut butter mixture over Rice Krispies and stir until well combined. Spread in a 9×13 in. pan sprayed with non-stick cooking spray.
  3. Let bars sit about 2 hours or until firm.
  4. Cut bars out with football cookie cutter.
  5. Melt chocolate Candiquik. Dip footballs in chocolate and place on wax paper. Let sit until chocolate is set.
  6. Melt vanilla Candiquik and then stir in oil. Put mixture into a small Ziplock bag. Cut a very small piece off the tip of the bag. Use this to pipe on the football laces.
  7. Store in a airtight container.

Salted Beer Soft Pretzel Footballs (via Buzzfeed)



1 tube Pillsbury Thick Crust Pizza Dough
2 – 12 ounce cans beer or 3 cups water
3 tablespoons baking soda
pretzel salt or kosher salt

Supplies Needed:

cutting board
pizza wheel or knife
large slotted spoon or flat strainer
baking pans lined with non-stick tin foil or a non-stick mat
kitchen sheers

Preheat oven to 400 degrees Fahrenheit.


Unroll tube of Pillsbury Pizza dough onto a cutting board and cut 12 half inch wide strips and 6 quarter inch wide strips across the short side of the dough. Cut across the dough about a 1/3 of the way from the long edge.

Roll each piece into a log. Cut the thin short log into three pieces.For each pretzel you’ll need 2 thick long pieces, 2 thick short pieces, 1 long thin piece, and 3 very short thin pieces.

Tip: Lift up the strips of dough holding onto both ends. If you lift just one end, you will stretch the dough too thin.

Combine the baking soda and beer in a 10 inch skillet or a medium saucepan. Heat over medium heat until it begins to bubble.  Reduce the heat to low.

Tip: You can start dipping your dough now, but it’s hard to see through all the foam. You can wait until the foam dissipates, if you’d like.
Arrange dough pieces into footballs.
Use the two long thick logs, to make the outline of the football. Set the long thin log across the football from tip to tip. Use the short thick logs to make the football stripes on either end of the football then add the remaining three small thin logs in the middle for the laces. Use kitchen shears to cut off any excess dough. Sprinkle on some pretzel salt.
Tips for working with the pretzel dough:
  • Do not pick up and move your pretzels or they will stretch out and loose their shape. This is why I didn’t shape them before they went into the beer bath.
  • Keep your hands clean and wet, this will make working with the sticky dough easier.
  • Pinch together the seams with your wet fingers.

Each of my pretzels looks a little different and that is O.K. Before you stick them in the oven, reshape them to your liking.

Bake for 9-11 minutes, until golden brown. If you used water, your pretzels will get very dark brown, if you used beer, they will be more golden brown.

Serve with your favorite dipping sauce. These pretzels are good warm or cold, but are best the day they are made.

If you need to make these in advance of your Super Bowl party, make them, bake them and freeze them, then reheat them the day of the event.  I haven’t done this with these pretzels, but reheat frozen soft pretzels all the time, and know it works out pretty well.

Quarter Pups (via Buzzfeed)


Photo is pretty self explanatory, no recipe needed. If you do nothing else this Sunday, make these!

Touchdown Mini Meatloaf (via Julie’s Eats and Treats)


  • PAM® Original No-Stick Cooking Spray
  • 2 pounds ground round beef (85% lean)
  • 2 cans (8 oz each) Hunt’s® Tomato Sauce-No Salt Added
  • ½ cup Egg Beaters® Original
  • 1 cup quick-cooking rolled oats
  • 1 envelope (1 oz each) dry onion soup mix
  • ½ cup Hunt’s® Tomato Ketchup
  • 1 stick (1 oz each) part-skim mozzarella string cheese
  1. Preheat oven to 375°F. Line shallow baking pan with aluminum foil; spray foil with cooking spray.
  2. Mix beef, tomato sauce, Egg Beaters, oats and soup mix in large bowl until well blended. Shape into 8 oval-shaped meatloaves, about 5×3 inches; place in prepared pan. Spread ketchup evenly over tops of meatloaves.
  3. Bake 25 minutes or until meatloaves are cooked through (160°F). Cut cheese stick into thin strips. Cut strips into 8 long pieces and 32 short pieces. Place 1 long piece and 4 short pieces on each meatloaf to resemble ‘laces’ on a football.

Football Pizza Pockets (via Picture The Recipe)


1 Pack Pie crust or Pizza crust
Pizza sauce
Mozzarella Cheese
1 egg (beaten with a tablespoon of cold water)

– Roll out you pie crust (I prefer the flakiness of pie crust rather than pizza dough for this recipe). Using a round larger cookie cutter, cut round circles of the pastry. Then cut them into football shapes. Once you have one it’s easy to use it as a template and cut the rest out. Re-roll the scraps and cut out as many football shapes as you can.
– On a football cutout, place a couple pepperoni slices, a piece of mozzarella and a little pizza sauce.
– Brush a little of the egg wash around the edges and place another football shaped cutout over the stuffing and seal by pressing down on the edges.
– Using a fork, crimp the edges around the pizza pocket and make slits in the top to resemble football laces.
– Brush the tops of each pizza pocket with the egg wash and place them on a baking sheet.
– Bake in an oven pre-heated to 425F for around 10-12 minutes or until the pizza pockets turn a golden brown. Serve with pizza sauce for dipping.

Football Bites (via Gimme Some Oven)



  • favorite crackers (I used TownHouse because of their size/shape)
  • summer sausage, sliced thin (about 1/8″ thick)
  • block of cheddar cheese, sliced very thin (about 1/8″ thick)
  • ranch dressing

Prep Tools

  • 1 small, rinsed-out aluminum can (like from green chiles), or a small round cookie cutter
  • 1 ziplock bag, or frosting bag


On a sturdy cutting board, use the aluminum can (or cookie cutter) to shape the cheddar and summer sausage pieces into individual “football” shapes. (See photo above.) Then assemble the football “bites”, by layering cheddar and summer sausage atop the crackers.

Finally, pour some ranch dressing into a Ziplock bag, and then use scissors to snip a very small triangle from one of the bottom corners. Pipe the dressing onto the cheddar to complete the football bites.

Big Game Football Field Party Dip (via Everyday Good Thinking)


This football field-themed party dip is sure to be a crowd-pleaser at your big game party! To make it, use aluminum foil or parchment paper to create three sections in a large serving dish. Fill the center with guacamole and the ends with salsa and cheese dip, creating the outline for a field and two end zones. Then, fill a piping bag with sour cream and use a #2 tip to create the lines on the field. Don’t forget to make a line where the field and the end zones meet.

To make the football, we use a miniature sausage and a couple little strips of shredded cheese. The laces were drawn on with sour cream. We like our ball on the fifty yard line to be fair, but if you have a favorite team, you can give them some extra yardage.

To make the football players, you need olives (we used green and black), baby carrots, mustard and a piping bag with tip (#1). Use a paring knife to trim the olives into the shape of a helmet and gently press them onto the end of a baby carrot until they are secure. Use a piping bag of mustard to draw a face mask onto each carrot. When you have the teams assembled, you can start placing them on the field. Referees optional; if they make a bad call, you can always eat them.

Our goalposts are made with pretzel sticks. White chocolate is the perfect edible glue to hold them together; just melt a few morsels in the microwave until they begin to soften. Let the goalposts dry for about ten minutes on wax paper, then add them to the field. Looks like a first down dip to us. Go ahead and show us your touchdown dance!

Need a guacamole recipe? Here you go!


  • 1 medium onion, quartered
  • 1 jalepeno pepper, quartered
  • 3 Roma tomatoes, quartered
  • 1 cup cilantro leaves
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 4 ripe avocados, halved, peeled and pit removed
  • 2 Tablespoons lime juice


  1. Using food processor with S-blade, add onion, jalepeno, tomatoes, cilantro, salt and pepper. Pulse until mixture is chunky.
  2. Add avocado and juice; pulse until mixture is creamy with pieces. Serve with tortilla chips.



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