Top 5 Super Bowl Party Recipes that are Easy to Make

It’s football season! And more importantly, Super Bowl LII is just around the corner. Aside from getting all your favorite team’s gear ready to wear on game day, you might also be thinking about that upcoming Super Bowl party and what you may be digging into on February 4, 2018.

Whether you are hosting this year’s football-themed celebration or you will be a guest at a sporty potluck, selecting the right plate (or plates) of food could make for lots of cheers or one big party foul. If you’re not sure of what to bring to the party or want to steer clear of the usual menu, we have five delicious ideas (complete with step-by-step videos) that will be the perfect addition to any Super Bowl feast. To top it off, these Super Bowl party recipes are so easy to make, and who doesn’t like that?

 

5.) Garlic Bread Meatball Sliders

Although you have probably been able to grill burgers while tailgating, you’ll probably want to stay inside for the game. So instead of doing big eight-ounce patties, you can shrink them to two (or three) bites. And garlic bread meatball sliders are the great substitute.

Aside from being a delicious dish to bring to the party, you can prepare the meatballs way in advance. And if you’re worried that you’ll have to painstakingly make each slider, the video above proves that you can make eight to ten of these at once by placing all the components of the mini sandwich into a oven-safe pan like this. Once you put it in the oven at 350°F for 20 minutes, you can then serve them using this large spatula. Just remember to brush the garlic oil mixture on top of the buns with a silicone brush before baking!

Full Recipe

Ingredients (for 12 servings):
1 pound ground beef
1 egg
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 tablespoon garlic powder
¼ cup grated parmesan
2 tablespoons chopped basil
1 tablespoon canola oil
1 cup marinara sauce
1 package dinner rolls, sheet of 12 rolls left intact (not pulled apart)
6 slices mozzarella cheese
4 tablespoons melted unsalted butter
2 tablespoons chopped garlic
2 tablespoons chopped basil
2 tablespoons grated parmesan

Instructions:
1. Preheat the oven to 350° F.

2. In a large bowl, combine the ground beef, egg, salt, pepper, garlic powder, parmesan, and chopped basil until thoroughly mixed. Take a golf ball-sized amount of the beef mixture and roll it into a ball. Repeat with the rest of the beef mixture, setting the meatballs aside on a plate.

3. Heat oil in a pan over high heat. Sear meatballs on one side for about one to two minutes, then flip. Cook for another one to two minutes, then remove the meatballs from the pan and drain any excess fat. Pour the marinara sauce into the pan and place the meatballs in the sauce. Cook for about eight to 10 minutes, flipping the meatballs in the sauce, until the sauce has reduced to a thick consistency. Remove from heat.

4. Cut the 4×3 sheet of dinner rolls in half lengthwise. Arrange the bottom half into a 9×13 baking pan. Place the meatballs evenly in a 4×3 grid, putting one on each roll. Layer the mozzarella evenly on top. Cover with the top half of the dinner rolls.

5. In a small bowl, combine the melted butter, garlic, basil, and parmesan, stirring until evenly mixed. Pour the garlic butter mixture over the top of the sliders. Bake for 20 minutes until the rolls are golden brown and cheese is melted. Cut into individual sandwiches, and serve!

 

4.) Vegan Baked Potato Skins

They’ve got the carb factor, the oozing cheese and bacon! So in the world of game day finger foods, potato skins are a great addition to any Super Bowl spread. A staple on TGI Fridays, Chili’s Grill & Bar and the Hard Rock Cafe, it’s likely that many of your friends have tried it before, except for those on plant-based diet.

But not to worry, Emilie Eats has the perfect recipe that your veggie-only guests can nosh and will fool your carnivorous buddies that they’re actually eating bacon. And yes, the recipe includes how to whip cashew cheese easily with a food processor and is packed with flavor. As for the bacon, it might not look exactly like those pork morsels. But Emilie makes sure to add as much of its smokey essence with flavored liquid smoke into each tempeh piece, which will leave all your meat-eating friends fooled.

Full Recipe

Ingredients:
4 russet potatoes, washed and scrubbed
½ cup cashews
½ cup carrots, chopped
4 ounces tempeh
2 tablespoons soy sauce or liquid aminos
2 teaspoons hot sauce
1½ teaspoons garlic powder, divided
1 teaspoon maple syrup or coconut sugar
1 teaspoon liquid smoke
¾ teaspoon onion powder, divided
¾ teaspoon smoked paprika, divided
½ teaspoon cumin
¾ cup unsweetened non-dairy milk
⅓ cup nutritional yeast
1 tablespoon tapioca starch
½ lemon, juiced
1 teaspoon organic miso* (optional)
¼ teaspoon salt
¼ teaspoon smoked paprika
Fresh cilantro or green onions, for garnish

Instructions:

1.) Preheat oven to 400F. Line a baking sheet with foil. Poke each potato 4-5 times with a fork and place on the baking sheet. Bake for 50-60 minutes, flipping once or twice.

2.) In a medium saucepan, add cashews and carrots. Cover with water. Bring to a boil; cook for 15 minutes, until tender.

3.) In a medium bowl, add soy sauce, hot sauce, ½ teaspoon garlic powder, maple syrup, liquid smoke, ½ teaspoon onion powder, ½ teaspoon smoked paprika, and cumin. Whisk to combine. Crumble tempeh into the bowl; stir until evenly coated with sauce. Set aside.

4.) Remove cashews and carrots from heat; drain. Add to a blender or food processor with non-dairy milk, nutritional yeast, tapioca starch, lemon juice, miso, 1 teaspoon garlic powder, salt, smoked paprika, and ¼ teaspoon onion powder. Blend until completely smooth. Set aside.

5.) Remove potatoes from the oven. Cut each in half, then scoop out a little from the middle; set scooped potatoes aside for future use.

6.) Place potatoes, skin side down, back on the baking sheet. Bake for 10 minutes.

7.) Remove potatoes from the oven. Scoop some cheese sauce onto the middle of each potato, followed by some tempeh bacon bits. Bake for 15 minutes, until tempeh bacon is crispy.

8.) Remove and garnish with fresh cilantro.

 

3.) Pulled Pork Mac and Cheese

Pulled pork and macaroni and cheese are both very comforting foods. So why don’t you double up that comfort by combining them into one pot of homemade goodness? While it might seem like a big undertaking, Sunny Anderson shows us that it’s not as bad as you think, especially if you use a slow cooker.

Wanna make some wings for the big party? Check out our Top 5 Chicken Wing Recipes for Game Day

After letting the pork cook for eight hours, shred the meat and put into a greased baking dish. Add mac and cheese on top of that, and then adorn with some crispy onions, like the ones from Thanksgiving, and bake at 350°F for 30 to 35 minutes.

Show up with this to your Super Bowl party, and you’ll be the star of the show!

Full Recipe

Ingredients:

Pulled Pork

1 (6-8 pound) bone-in pork shoulder, fat trimmed
1 pint cherry tomatoes
1 Vidalia onion, peeled and quartered
4 cloves garlic, smashed
1 teaspoon whole black peppercorn
4 tablespoons kosher salt
1 tablespoon chile powder
1 tablespoon cumin
1 tablespoon Italian seasoning
6-8 cups root beer

Mac n Cheese

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and fresh black pepper
1 tablespoon grained Dijon mustard
3 scallions, finely chopped (white and green parts)
1 pint heavy cream
1 cup vegetable stock
6 ounces (standard 6 slices) American cheese
6 ounces shredded white cheddar cheese
6 ounces shredded sharp cheddar cheese
2 eggs
3 cups dry elbow macaroni, cooked al dente in salted boiling water

Additional Ingredients

1 tablespoon unsalted butter
8-10 slices pickled jalapeño
1½ cups crushed french-fried onion

Instructions:

1. Make the pulled pork. In a slow cooker add the pork shoulder then around the sides place the tomatoes, onion wedges, garlic and peppercorns. Sprinkle over the entire contents of the slow cooker the salt, chile powder, cumin and Italian seasoning. Gently pour the root beer around the edge of the pork leaving the seasoned top un-splashed and ¼ of the pork uncovered by the root beer. Place the lid on the slow cooker and cook on low for 8 hours or until pork is fork tender and easy to shred. Shred all the pork and place it back in the juices of the pot. Turn the cooker to warm while working on the rest.

2. Make the mac n cheese. In a large pot on low heat add the butter and flour. Stir with a wooden spoon until both are combined and the flour soaks up the butter. Add a pinch of salt, a few grinds of pepper, and the mustard and constantly stir on low for 5 minutes. Add the scallions, heavy cream and vegetable stock. Raise the heat to bring the pot to a boil, then reduce to a simmer. The liquid should thicken slightly in a few minutes, then remove from the heat and add the American cheese and both cheddar cheeses. Stir to melt the cheese. Take one last taste of the cheese sauce and add salt if needed. In a small bowl whisk the eggs and slowly add 1 cup of the cheese sauce to the eggs while whisking to warm them. Once the eggs are warm, add the egg mixture back into the cheese sauce along with the cooked elbows and stir.

3. Assemble the casserole and bake. Preheat the oven to 350°F. Butter the sides of a 13-by-9-inch casserole dish. In the bottom of the dish, evenly layer 3-4 cups pulled pork (yes, there will be plenty left from your slow cooker, enjoy the leftovers for days or freeze it right and enjoy much later). Arrange the jalapeño slices evenly apart in rows. Pour the macaroni and cheese mixture over the top. Top the casserole evenly with french-fried onions. Bake until the top is golden and the edges are bubbly, about 30 to 35 minutes.

 

2.) Black Jack Nachos with Gazpacho Salsa

Whether you’re at the stadium or in front of the TV, nachos are one of those foods that you can always nosh on during a game. Not only is it easy to make buckets of them all at once, but they are also simple to eat. In other words, they don’t require a utensils or plates — maybe just napkins. We aren’t animals after all.

With the ease and simplicity of this dish, nachos are a great addition to your game day meal. And although making this Mexican dish is a no brainer, we thought Rachael Ray’s Black Jack Nachos with Gazpacho Salsa would be the perfect recipe for this occasion. In perfect Rachael Ray fashion, she makes it pretty easy on us with approachable yet fresh ingredients. And with the help her own line of cooking utensils, knives and bakeware, you’ll be ready to take on this recipe like a pro.

Full Recipe

Ingredients

For the Gazpacho Salsa:
1/3 seedless cucumber, chopped
3 vine-ripe tomatoes, seeded and chopped
1/2 red onion, finely chopped
A small handful cilantro or flat-leaf parsley, finely chopped
2 jalapeño or Serrano peppers, seeded and finely chopped
1/2 red sweet pepper (field pepper or bell), seeded and chopped
Salt
2 teaspoons Tabasco sauce
Juice of 1 lime

For the Nachos:
1 tablespoon olive oil
1 small white onion, finely chopped
2 cloves garlic, finely chopped
2 jalapeño peppers, seeded and chopped
Salt and pepper
1 1/2 teaspoons (half a palmful) ground cumin
1/2 cup water
2 14-ounce cans black beans
A handful cilantro
Juice of 1 lime
1 tablespoon Frank’s Red Hot hot sauce
1 bag blue corn tortilla chips, preferred brand Xochitl
2 1/2 cups (12 ounces) Pepper Jack cheese, shredded

Instructions:

1.) Combine salsa ingredients in a bowl and set aside.

2.) Preheat broiler with a rack at the center of the oven. Spread the chips on a parchment-lined baking sheet. Toast and remove from oven.

3.) Heat olive oil, a turn of the pan, in a small saucepan over medium-high heat. Add onions and garlic, jalapeño, salt, pepper and cumin, and cook 5 minutes to soften. Add water and reduce to 2-3 tablespoons. Add beans and heat through.

4.) Transfer beans to the bowl of a food processor and add lime juice and hot sauce. Process until smooth, adjust salt to taste.

5.) Top toasted chips with the black bean dip and the cheese. Place back under the broiler to brown. Top with salsa and serve.

 

1.) Cheesy Buffalo Chicken Dip

What Super Bowl party would be complete without buffalo wings? However, instead of giving another wing recipe, we decided to change things up and combine this classic with another: dip!

Buzzfeed has a super easy recipe to make Cheesy Buffalo Chicken Dip, which won’t require you to make anything from scratch really. The recipe calls for a rotisserie chicken from the local supermarket, a variety of cheeses, ranch dressing and, of course, your favorite buffalo wing sauce. We recommend Hooters or Frank’s Red Hot. After mixing all the ingredients together, you pour into an oven-safe dish and bake for 20 minutes at 350°F. Serve with your favorite chips.

Full Recipe

Ingredients:

1 cup shredded chicken, leftover
8 oz cream cheese, softened
½ cup ranch dressing
½ cup buffalo sauce
cheddar cheese
scallions, to serve
chip, to serve

Instructions:

1.) Preheat the oven to 350°F (180°C).

2.) In a bowl, mix the chicken, cream cheese, and buffalo sauce.

3.) Pour mixture into a cast iron skillet and smooth with a spoon.

4.) Cover with cheddar cheese and bake for 20 minutes, or until cheese is melted and bubbly.

5.) Top with scallions and serve with your favorite chips.

 

 

Which of these delicious Super Bowl Party Recipes are you going to try for your Super Bowl party this year? Let us know in the comments below!

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