Looking for some crowd-pleasing food to make for Superbowl Sunday? Check out these recipe suggestions for a winning line-up of food sure to please the whole gang.
Football Deviled Eggs
Makes 2 dozen devilled eggs
1 dozen hard boiled eggs, peeled
2 teaspoons dijon mustard
1/3 cup mayonnaise
Optional: 1 tablespoon minced shallot
white pepper to taste
sea salt to taste
12 or more fresh chive sprigs
- Cut each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter or shallow container.
- Using a fork, mash up the yolks and add mustard, mayonnaise, shallot, salt and pepper.
- Spoon egg yolk mixture into the egg white halves.
- Snip the chives into 24 1-inch pieces and 72 1/2-inch pieces for making the “football laces.” Gently press the long chive pieces into the eggs lengthwise, then press 3 short pieces over the long piece, evenly spaced, to mimic laces.
Hot and Spicy Artichoke Dip
From Food and Wine
Four 9-oz boxes frozen artichokes, thawed, drained, chopped
3/4 cup mayonnaise
3/4 cup freshly grated Parmesan cheese
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon salt
1 teaspoon hot sauce
2 1/2 ounces sharp white cheddar cheese, shredded (1 cup)
- Preheat the oven to 350°F. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice.
- In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmesan, garlic, lemon juice, lemon zest, salt and hot sauce. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
- Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm with crackers.
Goat Cheese Stuffed Dates
24 dried dates
1/4 cup ground almonds or hazelnuts
4 oz. soft goat cheese
Heat oven to 375°F. Slit dates on one side and remove pits. Place ground nuts on a small plate. Stuff each date with 1/2 teaspoon goat cheese. Dip slit side of dates in ground nuts to coat the cheese. Place on a cookie sheet, slit side up, and bake about 12 minutes, or until dates are hot and cheese is soft. Let stand a few minutes before serving.
Easy, Gooey Vegetarian Nachos
1 14-oz bag tortilla chips
2 cans refried beans
3/4 lb grated cheddar cheese, about 4 cups
4 pickled jalapeno peppers, sliced
3 green onions, chopped
2 roma tomatoes, chopped
Fresh cilantro, chopped
Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. The layer of tortilla chips can be a couple chips thick. Drop the refried beans over the chips in small dollops evenly distributed. Sprinkle the onions and tomatoes over the beans. Sprinkle the grated cheese over the top of chips and beans. Then sprinkle the slices of jalapeño peppers over the cheese. Bake in oven for 10 – 12 minutes, or until cheese is melted. Serve hot with salsa, sour cream, guacamole and chopped cilantro.
Black Bean Chili with Squash & Swiss Chard
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 1/2 cups butternut squash, peeled, cubed into 1/2 inch pieces
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-oz cans black beans, rinsed, drained 2½ cups vegetable broth
1- 14½ oz can diced tomatoes with juice
3 cups (packed) chopped Swiss chard leaves
Optional garnishes: Top with chopped fresh cilantro, red onions, and grated cheddar cheese
- Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 10 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil.
- Reduce heat and simmer, uncovered, until squash is almost tender, about 10 minutes.
- Stir in chard; simmer until chard is tender but still bright green, about 5-8 minutes longer. Season to taste with salt and pepper.
Honey Cheddar Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup natural cane sugar
3 teaspoons baking powder
½ cup sharp cheddar cheese, grated
1/2 teaspoon salt
1 cup half and half
1/4 cup (1/2 stick) butter, melted
1/4 cup honey
- Heat oven to 400°F.
- In a bowl, combine flour, cornmeal, sugar, baking powder, cheddar cheese, and salt. In a small bowl, beat the eggs. Whisk in half and half, butter and honey. Stir liquids into dry ingredients just until moistened. Pour into a greased 9-inch square baking pan.
- Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Colorful Cabbage Salad
3 tablespoons cider vinegar
1/3 cup extra-virgin olive oil
2 teaspoons honey
1 clove garlic, minced
Sea salt and black pepper
2 celery stalks, thinly sliced on the diagonal
2 carrots, grated
1 small red onion, minced
4 radishes, thinly sliced
1 red bell pepper, diced small
1 small cabbage, shredded
optional: chopped fresh herbs such as dill, parsley, chives, tarragon
- Whisk together vinegar, oil, garlic, honey, salt and pepper in a large bowl.
- Add the vegetables and toss to combine. Taste and adjust seasonings.
Peanut Butter Cookies
From Smitten Kitchen
Makes 2 dozen cookies
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup natural cane sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar
- Preheat oven to 350 °F. In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In another large bowl, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips.
- Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern but do not overly flatten cookies.
- Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Chocolatey Beet Brownies
Yields 36 brownies
8 oz beets, peeled, cubed
2 sticks butter
¾ cup brown sugar
¾ cup natural cane sugar
1 ¼ cup cocoa powder
1 teaspoon sea salt
1 teaspoon baking powder
1 tablespoon vanilla extract
¾ cup all-purpose flour
1 cup dark chocolate chips
- Preheat oven to 350 °F.
- In a small pot, add beets and cover with water. Bring to a boil and cook 20–25 minutes until very soft. Drain, puree, and set aside to cool.
- In a medium pot over low heat, melt butter. Turn heat up a little and add both sugars. Stir until sugar is dissolved, about 3 minutes. Remove from heat.
- Beat in eggs for about 2 minutes. Add cocoa powder, salt, baking powder and vanilla extract, and mix well.
- Add pureed beets and butter-sugar mixture and mix well. Add flour and then chocolate chips.
- Spray a 9 x 13 pan generously with cooking spray, add batter and bake 30 minutes or until a sharp knife comes out clean or with just a few crumbles. Let cool before cutting.