Superbowl Recipes to Make at Home

Ingredients: 

• 1/4 cup butter, cut into tablespoons 
• 1 bag (10 oz) miniature marshmallows (about 5 1/2 cups) 
• 8 cups Rice Chex™ cereal 
• 3 cups semisweet chocolate chips 
• White decorating icing 

Instructions: 

1. Spray 13×9-inch pan with cooking spray.
2. In a large microwavable bowl, microwave butter uncovered on High about 45 seconds, stirring after 30 seconds, until melted. Add marshmallows; toss to coat. Microwave 1 to 1 1/2 minutes, stirring every 30 seconds, until marshmallows are melted and mixture is smooth.
3. Add cereal; stir until cereal is well coated. Using spatula sprayed with cooking spray, press mixture evenly and firmly into pan. Cool 15 minutes.
4. In a medium microwavable bowl, microwave chocolate chips uncovered on High 60 seconds. Stir; continue to microwave in 30-second increments until chips can be stirred smooth. Spread over bars. Refrigerate about 30 minutes or just until chocolate is set.
5. Cut into bars, 8 rows by 3 rows. Pipe decorating icing on top of each bar to look like football laces. Store covered in airtight container at room temperature.

Recipe from: Chex

Ingredients: 

• Corn Tortillas 
• Shredded Cheese 
• Refried Beans 
• Pre-Cooked and Breaded Chicken Strips 
• ½ cup Buffalo Hot Wing Sauce 
• Ranch Dressing 
• Jalapeños to taste 

Instructions: 

1. Cut corn tortillas in half and fry in 350ºF (177ºC) oil until golden brown and crispy.
2. Heat up chicken strips until they are cooked throughout, then cut into bite size pieces.
3. Add chicken bites to a bowl and add Buffalo Hot Wing Sauce. Toss to coat.
4. To build the Nachos, cover each tortilla (or chip) with beans, cheese, Jalapenos, and some of the coated buffalo wing pieces.
5. Cook in the oven at 375ºF (191ºC )until the cheese is well melted and bubbly.
6. When ready remove from the oven or whatever you are cooking in and add Ranch dressing. Serve and Enjoy!

Recipe from: Kosmos

Ingredients: 

• 1 package (10 oz.) Frozen Chopped Spinach, thawed 
• Dry vegetable soup mix 1-package 
• Cup mayonnaise -1 cup 
• 1 cup sour cream 
• 2 loaves Italian Round Bakery Bread 
• 1 red pepper 

Instructions: 

1. Drain spinach. Remove the outer wrapper of the spinach and keep it in the paper box. Squeeze the box tightly between the palm of your hands over the sink to remove as much water as you can. 
2. Remove spinach from box and place into a mixing bowl. Add dry soup mix, mayonnaise and sour cream. Stir well to combine. 
3. Refrigerate, covered, for four hours or overnight. 
4. To make bread bowl, you can freehand cut a football shape onto the bread, or create a small paper template as shown and cut around it. To remove the bread in the center, cut vertical slices to remove chunks of bread at one time. Set chunks aside. 
5. Spoon prepared spinach dip into the bread bowl. Top with one large sliced red pepper, and smaller pepper pieces to resemble football stitching. 
6. Cut the reserved bread pieces with a bread knife, into 1″ dipping pieces. Cut the other loaf of bread into 1″ cubes for dipping. 
7. Serve immediately. 

Recipe from: This Ole Mom

Ingredients: 

• 1-½ cup Dark Chocolate Chips or melting chocolate (also candy melts works…but not quite as tasty.) 
• 12 whole Large Fresh Strawberries, With Stems, Washed And Dried 
• ¼ cups White Chocolate Chips 

Instructions: 

1. In a microwave safe coffee mug add the dark chocolate chips.
2. Microwave the chocolate on high for 30 seconds. Stir and repeat heating for additional 30 second increments until chocolate is melted. Don’t over heat.
3. Grab the strawberry by the leaves and dip strawberry into the chocolate and swirl it around carefully until it’s fully coated.
4. Hold the berry above the coffee mug for a few seconds to allow the excess chocolate to drip off.
5. Place the strawberry on a sheet of parchment paper to dry. Allow them to dry for about 15 minutes.
6. In a separate coffee mug add the white chocolate. Microwave on high for 20 seconds and stir, and repeat for additional 20 second increments until melted.
7. Pour the melted white chocolate into your piping bag*. Pipe on a stripe across the top and one at the bottom of your strawberries. Then pipe a line down the middle of the berry. Then pipe 5 or 6 lines across the middle line.

Recipe from: My Mommy Style

Ingredients: 

For the Chocolate Cake-

• 2 ¼ cups all-purpose flour 
• 5 tablespoons unsweetened cocoa powder 
• ½ teaspoon baking powder 
• 1 teaspoon baking soda 
• ½ teaspoon salt 
• 6 tablespoons (3 ounces) shortening 
• 1 cup granulated sugar 
• 1 large egg 
• 2 teaspoons vanilla 
• 1 cup whole milk 

For the Cream Cheese Frosting-

• 4 ounces unsalted butter, room temperature 
• 12 ounces cream cheese, block style, room temperature 
• 1 pound (4 cups) confectioners’ sugar 
• 1 teaspoon pure vanilla extract 

Instructions: 

For the Chocolate Cake-

1. Preheat oven to 350°. Line two baking trays with parchment paper.
2. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, beat shortening and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 3 minutes. Scrape down bowl.
4. With the mixer on low, add egg and vanilla. Mix to combine.
5. Slowly add the flour mixture, alternating with milk, until blended.
6. Using a cookie scoop, drop onto baking sheets. Then using a toothpick or butter knife to gently create points on either side of the circle, creating the shape of a football.
7. Bake 10 to 12 minutes, or until firm. Cool on racks then fill with filling, below.

For the Cream Cheese Filling-

1. With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.
2. Reduce speed to low. Add sugar 1 cup at a time, and then vanilla, mixing until smooth and combined, scraping down sides of bowl as needed.

Assemble the Whoopie Pies-

1. Fill a piping bag fitting with a star tip with your cream cheese frosting.
2. Flip one of your Chocolate Whoopie Pies over so the bottom is facing up. Starting from the perimeter, frost your whoopie pie, working your way in, until the entire circumference is frosted.
3. Gently press the bottom side of another whoopie pie on top, creating a “sandwich”.
4. Use the remaining cream cheese frosting to pipe football laces onto the top of each whoopie pie.

Recipe from: The Cake Blog

Ingredients: 

• 6 hard boiled eggs 
• 1/4 cup mayonnaise 
• 1/2 teaspoon dried mustard 
• 1/2 teaspoon lemon juice 
• 1/4 teaspoon salt 
• pinch of pepper 
• green onions 

Instructions: 

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand for about 15 minutes. Pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.  Peel the eggs and cut them in half, and place the yolks in a bowl. Reserve the whites on a serving tray.
2. Mix the mayonnaise, dried mustard, lemon juice, salt and pepper into the yolks. Spoon about 1 tablespoon into each egg white half. Add thinly sliced green onion to resemble the stitching on a football. Refrigerate until serving. 
    

Recipe from: My Mommy Style

Ingredients: 

• 1 tube pizza crust dough (such as Pillsbury) 
• 1 cup marinara sauce 
• 5 mozzarella sticks (use string cheese– NOT the reduced-fat type!) 
• 2 TB butter 
• 1 clove garlic, minced 
• 24 pieces of pepperoni 
• sprinkle of grated Parmesan Cheese 

Instructions: 

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Open the tube of pizza dough. Unroll onto large cutting board or surface (I covered mine in parchment paper so it didn’t stick.) Using a rolling pin, roll the dough out so it’s thinner, without it being so thin that it breaks. Use the pizza cutter to make 3 cuts the long way and 5 cuts the short way to make a total of 24 pieces.
2. Unwrap 4 of the string cheeses, saving one for the final step. Cut the four string cheeses into 6 equal pieces (for a total of 24 pieces.) Place a piece of string cheese in the center of each rectangle. Fold opposite corners and pinch closed, then pinch to seal the entire seam.
3. Place each ball SEAM SIDE DOWN on a baking tray lined with parchment paper in the following pattern: start with one middle row of 6 dough balls; offset a row of 5 dough balls on either side of the middle row so they are nestled in between the ones in the first row; offset a row of 4 dough balls on each of the outside rows in the same manner; You’ll end up with 5 rows total, using all 24 dough balls.
4. Place in oven and bake for 15 minutes. While that is baking, melt 2 TB of butter in a microwave safe cup and add in a clove of minced garlic to make garlic butter. In a small serving bowl, place about a cup of canned marinara sauce for dipping.
5. When lightly browned, remove the cheese bread from the oven and immediately brush with the melted garlic butter.
6. Place a piece of pepperoni on top of each cheese ball (the garlic butter ensures that it sticks!) Then, cut your remaining cheese stick so there’s one long piece and three short pieces. Place on top so they resemble football laces. Sprinkle with Parmesan cheese.
7. Place under broiler for one minute just to melt the cheese ‘laces’, watching carefully so it doesn’t burn.
8. Remove from oven, place on a platter and let rest for a moment until it’s a tad bit cooler so you can eat it, and enjoy!

Recipe from: Making Lemonade

Ingredients: 

• 1 pie crust (refrigerated or homemade, thawed) 
• ½ stick butter 
• ½ cup sugar 
• ¼ cup cinnamon 
• 1 ½ cups powdered sugar 
• 1 teaspoon vanilla extract

Instructions: 

1. Preheat oven to 350 degrees F.
2. Roll out pie crust and brush with softened or slightly melted butter. Be sure to spread butter evenly to all edges.
3. Sprinkle with cinnamon and sugar.
4. Roll pie crust lengthwise into a tight long roll. Use a sharp knife to cut 1” rolls.
5. Lay each roll flat and use the bottom of a large glass to flatten to about ¼” thickness.
6. Use a knife or cookie cutter to cut out football shape from flattened roll.
7. Bake all football shaped cinnamon rolls for 10-15 minutes or until slightly golden (this depends on thickness and size also so watch carefully).
8. Allow to cool completely before icing.
9. Whisk together powdered sugar and vanilla extract to make a thick glaze. You can also use vanilla frosting. The key is a thick glaze that won’t spread when piped. Pipe on the lace design to resemble a football.

Recipe from: Homes