Super Bowl entertaining made easy
When Super Bowl time rolls around Sunday evening, nobody wants to be stuck in the kitchen preparing food for hungry guests.
This week I'm featuring a variety of recipes that can be prepared ahead of time and served at a moment's notice as friends and family arrive.
All have my personal stamp of approval, having prepared them in my own kitchen a number of times.
Included are several quick and easy appetizers, as well as two fantastically delicious hearty barbecue recipes, a salad, and a tried-and-true 'sweet treat,' for those who wish to serve a little more substantive meal that can be easily eaten off a paper plate in front of the television set, without missing a second of the football action.
Crockpots will work well for several of the recipes, making it easy for everyone to help themselves. Others can be served on platters right out of the refrigerator alongside chips or crackers.
If you're serving either of the barbecue recipes, make sure you pick up only the freshest, softest buns. It also saves you time if they are pre-sliced.
Paper plates and plastic utensils are also the way to go, to ensure that cleanup after the big event will also be a breeze.
Until next time, from my kitchen to yours, happy cooking!
Hot Cheese Dip
1 lb. ground beef, browned and seasoned lightly with salt and pepper
1 small can chopped green chilies (mild)
2 lbs. Velveeta Cheese
1 cup Salsa
Heat together and serve hot with chips. Works great in crockpot.
Another Easy Hot Cheese Dip
1 can Hormel Chili without beans
1 pound Velveeta Cheese
Heat together and serve with Fritos or Tostito chips.
Brown 1 pound ground beef, add one packet dry taco seasoning. Mix with one can refried beans. Pour into 9x13 baking dish. Layer with 1 12-oz. container sour cream, black olives, salsa, and lots of shredded cheese of your choosing.
Bake at 325 degrees for 15 minutes or until it is heated through and the cheese is melted. Serve with chips.
1 package flour tortillas
2 - 8 oz. packages cream cheese
1 package Hidden Valley Ranch Dressing (dry mix)
Chopped green onion
Chopped black olives
1 small can green chilies
Spread on tortillas and roll up. Wrap in clear wrap and put in fridge. Before serving, slice in ½ inch servings. Serve with salsa, sour cream, and guacamole.
2 ripe avocados - halved and pitted
Mash these in a bowl with fork
Add one package of the store-bought dry guacamole seasoning.
Place avocado pit on top to prevent rapid darkening, cover tightly with Saran Wrap and store in fridge until ready to serve.
2 packages of Budding lean dried beef
1 1/3 cup real mayonnaise
1 1/3 cup sour cream
2 tbsp. parsley flakes
2 tsp. dill weed
2 tsp. Accent
Small onion, chopped fine
Finely chop beef and combine with all over ingredients. Chill overnight. Serve with cut-up chunks of bagel, plain or onion flavored are really good.
1 8-oz container sour cream
3 tbsp. lemon juice
3 tbsp. chili sauce
2 tbsp. finely chopped onion
1 can shrimp, drained well
Mix all together and let sit in fridge. Delicious with Wheat Thins, Tostitos or vegetable tray.
Hot Cheese and Crab Dip
1 round loaf sourdough bread
1 large jar Cheez Whiz
1 8-oz. package cream cheese
4-5 crab sticks chopped
Melt together Cheez Whiz, cream cheese and crab. Hollow out inside of bread and cut into chunky size pieces. Pour cheese dip in the bread bowl and bake the loaf and the small pieces of bread on a cookie sheet for 20-25 minutes at 350 degrees or until dip is hot and bubbly. Serve while hot, using break chunks for dippers. When dippers are gone, eat the bowl.
5 lbs. hamburger
½ cup plus 2 tbsp. vinegar
½ cup plus 2 tbsp. brown sugar
2 ½ tsp. salt
3 tbsp. Worcestershire sauce
2 ½ cups ketchup
2 tbsp. mustard
Brown hamburger in large skillet or pan and add remaining ingredients. Let simmer for 15 minutes.
5 lbs. hamburger
2 medium onions
2 ½ cups ketchup
2 cans tomato soup
4 tsp. mustard
3 tsp. chili powder
4 tbsp. brown sugar
2 cans chicken gumbo soup
4 tbsp. vinegar
Salt and pepper to taste
Brown hamburger with salt, pepper and onion, then place in crockpot with other ingredients and simmer for a couple of hours.
Easy Pasta Salad
1 12 oz. package thin spaghetti or any kind of pasta you like
1 package dry Hidden Valley Ranch Dressing
1 large bottle Zesty Italian Dressing
2 cans ripe olives
And any other raw vegetables you like (broccoli, cauliflower, carrots, celery, etc.)
Cubed cheese also, if you like
Boil pasta until done and rinse in cold water. Pour into large bowl. Add any kind of vegetables you like. Pour dry Hidden Valley over and mix well. Add the Zesty Italian dressing. You may not need whole bottle. Save a little to mix in before you serve, in case the pasta absorbs the dressing. This is great made a day ahead of time.
1 cup sugar
1 cup Karo light syrup
1 cup peanut butter
6 cups Rice Krispies or Special K cereal
1 6 oz. bag chocolate chips
1 6 oz. bag butterscotch chips
Bring sugar and syrup to boil in large kettle. Cook and stir just long enough for the sugar to dissolve. Take off heat and add peanut butter. Stir in cereal and place in greased 9x13" pan. Melt chips together in microwave and spread on bars like frosting.