Super Bowl Sunday Football Party Playbook

Super Bowl Sunday is all about social gatherings where plenty of food and drinks are shared as fans root for their favorite team. Hosting a winning Super Bowl party doesn't have to mean endless hours in the kitchen. Instead, prepare foods ahead of time and offer an array of tasty finger foods that can be served throughout the game.

The following Super Bowl Sunday Football Party Playbook provides simple strategies for offering foods that can be refreshed each quarter. Guests will be thrilled with these winning recipes that can be made ahead of the game and allow the host to be part of the excitement instead of in front of the stove.

1st Quarter: ARTICHOKE SPINACH DIP
Serves: 12
Prep Time: 10 minutes
Bake Time: 30 minutes

Ingredients:

1 (14-ounce) can Artichoke Hearts, drained and finely chopped
1 bunch fresh Spinach, stems removed and finely chopped
1 cup freshly grated Parmesan cheese, divided in half
2 cups shredded Monterey Jack cheese, divided in half
4 ounces Cream Cheese, softened
1/2 cup Sour Cream
1/2 cup Mayonnaise
2 cloves Garlic, minced
1 Tablespoon Paprika

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Wash spinach in cold water and pat dry with paper towels. Remove stems and finely chop spinach leaves.

3. In a medium size bowl, combine artichoke hearts, spinach, 1/2-cup Parmesan, 1 cup Monterey Jack, cream cheese, sour cream, mayonnaise, and garlic. Mix well.

4. Lightly coat 2-quart baking dish with nonstick cooking spray. Add dip mixture. Top with remaining cheeses, and sprinkle with paprika.

5. Bake for 30 minutes. Serve with homemade baked tortilla chips.

HOMEMADE BAKED TORTILLA CHIPS
Serves: 12
Prep Time: 10 minutes
Bake Time: 5 to 7 minutes

Ingredients:

24 (8-inch) flour Tortillas
2 Tablespoons Olive Oil
1 Tablespoon Sea Salt
2 teaspoons Black Pepper, coarsely ground
2 teaspoons Paprika

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. In a small bowl, combine salt, pepper, and paprika.

3. Using a pastry brush, lightly brush olive oil on both sides of tortillas then sprinkle both sides with seasonings.

4. Stack tortillas, no more than 6 per stack and place on cutting board. Using a pizza cutter or sharp knife, cut tortillas into 6 equal triangles.

5. Arrange tortillas in a single layer on baking sheets. Bake for 5 to 7 minutes or until light golden brown.

6. Transfer to serving bowl and dig into the artichoke spinach dip!

2nd Quarter: PUFF PASTRY PIGS IN A BLANKET
Serves: 10 to 12
Prep Time: 20 minutes
Bake Time: 10 to 12 minutes

Ingredients:

1 teaspoon pastry Flour (substitute with white or whole wheat)
1 package frozen Puff Pastry dough, unthawed
1 (16-ounce) package Cocktail Wieners
4 Tablespoons unsalted Butter
Spicy Mustard or Dipping Sauces (optional)

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

2. Remove cocktail wieners from package and drain. Transfer to medium size bowl and pat dry with paper towels.

3. Lightly dust cutting board with flour. Using a rolling pin, slightly flatten individual puff pastry sheets into 12"x12" square.

4. Using a sharp knife or pizza cutter, slice dough into 2-inch squares.

5. Position cocktail wiener at the end of pastry dough square and roll; pressing ends together to create a seal. Arrange stuffed pastries 1-inch apart on baking sheet.

6. Place butter in microwave-safe dish and microwave on high setting for 20 to 25 seconds or until butter completely melts.

7. Using a pastry brush, lightly coat each pastry with a touch of melted butter.

8. Bake for 10 to 12 minutes; or until medium golden brown.

9. Transfer to serving platter and serve with spicy mustard or dipping sauces, if desire.

Halftime: BODACIOUS BEEF AND BEAN CHILI
Serves: 10 to 12
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients:

1-1/2 pounds lean Ground Beef
2 Johnsonville Andouille Spicy Smoked Sausage links
1 package Carroll Shelby Chili Mix
1/2 yellow Onion, chopped
3 cloves Garlic, minced
1 medium Green Pepper, chopped
2 small Jalapenos, seeds removed and finely chopped
1 (64-ounce) bottle Tomato Juice
1 (15-ounce) can Black Beans, drained
2 cups Elbow Macaroni, uncooked
Shredded Cheddar Cheese, optional
Crackers or Corn Chips, optional

DIRECTIONS:

1. In heavy stockpot over medium heat, cook ground beef for 10-12 minutes or until meat is no longer pink.

2. While meat is cooking, slice sausage links in half then in half again. Cut slices into 1/2-inch pieces.

3. Transfer cooked hamburger to a colander and rinse with cool water to remove excess grease. Return to stock pot. Add sausage.

4. Stir in Carroll Shelby Chili Mix, except for masa flour. Add cayenne pepper packet to desired level of spiciness.

5. Add onion, garlic, green pepper, jalapeno, and tomato juice. Mix ingredients together.

6. Bring to a boil and add pasta. If necessary, add enough water to cover pasta. Cook over high heat for 10 minutes.
7. Reduce heat to low, cover and simmer for 45 minutes.

8. Add black beans and cook for 15 minutes.

9. Transfer to serving bowls. Top with cheddar cheese and serve with crackers or corn chips, if desired.

3rd Quarter: PHILLY CHEESE STEAK QUESADILLA
Serves: 12
Prep Time: 20 minutes
Bake Time: 10 minutes

Ingredients:

6 (8-inch) flour Tortillas
12 slices frozen Philly Cheese Steak meat
2 medium Green Peppers, diced
1 cup Onion, diced
1 cup Tomatoes, diced (optional)
1 cup Ragu Cheddar Cheese Sauce

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Preheat a 12-inch skillet over medium-high heat for 2 to 3 minutes.

3. Break frozen Philly Cheese Steak meat into bite-size pieces and add to skillet.

4. Reduce heat to medium. Add green pepper and onion. Cook 5 to 6 minutes or until beef is thoroughly cooked.

5. Spread 1-1/2 to 2 Tablespoons cheese sauce on each tortilla. Evenly spread cheese all the way to the edges.

6. Place 1/6 meat mixture on half of each tortilla.

7. Top with fresh tomatoes, if desired.

8. Fold tortillas in half, using cheese sauce to seal edges.

9. Arrange in single layer on baking sheet.

10. Bake for 8 to 10 minutes or until tortillas are light golden brown.

11. Remove from oven. Cut in half. Transfer to plates and serve immediately.

4th Quarter: CHEDDAR CHEESE AND BACON POTATO SKIN SNACKS
Serves: 12
Prep Time: 20 minutes
Bake Time: 1 hour, 30 minutes

Ingredients:

6 medium Russet potatoes
1 Tablespoon Vegetable Oil
2 Tablespoons Kosher Salt
8 slices Bacon
2 cups Sharp Cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
1/2 cup fresh Parsley, chopped
1/2 teaspoon Chili Powder or Cayenne Pepper
Salt and Pepper
1 cup Green Onions, chopped
Sour Cream, optional

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

2. Wash potatoes and pat dry with paper towels.

3. Lightly rub skins with oil and sprinkle with salt. Wrap in aluminum foil. Place potatoes on baking sheet and bake for 1 hour, or until fork tender.

4. While potatoes are baking, cook bacon in large heavy skillet over medium heat until crispy. Transfer to plate lined with paper towels to drain.

5. Chop bacon and transfer to medium bowl. Add Cheddar and Monterey Jack cheeses, parsley, and chili powder. Gently stir to incorporate ingredients. Store in refrigerator until needed.

6. Remove potatoes from oven and carefully remove foil. Cut potatoes lengthwise into quarters. Scoop out centers, leaving 1/2-inch layer of potato on skins.

7. Lightly oil baking sheet. Arrange potatoes, skin side down, in a single layer about 1-inch apart on sheet. Sprinkle with salt and pepper. Top with cheese and bacon mixture.

8. Bake for 25 minutes or until skins are crisp and cheese mixture bubbles.

9. Transfer to serving platter. Top with green onions and dollops of sour cream.