Super Bowl recipes

- Posted on Jan 30, 2019 - 12:33 PM


Carolyn Rowe

12 oz. cooked bacon, chopped

¼ c. chopped pecans

¼ c. chopped parsley

2 (8-oz.) packages cream cheese

1 c. shredded sharp cheddar cheese

¼ c. crumbled goat cheese

1 (1 oz.) package ranch seasoning and salad dressing mix

1 tsp. Worcestershire sauce

Combine the pecans, half of the bacon, and 2 tablespoons of parsley in a small bowl and set aside. Beat cream cheese, cheddar cheese, goat cheese, ranch seasoning, Worcestershire sauce and remaining bacon and parsley in an electric mixer for 2 minutes. Cover and place in the refrigerator for at least 2 hours. Shape the mixture into a ball and roll in the prepared bacon-pecan mixture.



Regina Smith

½ c. low-sodium soy sauce

½ c. low-sodium chicken broth

¼ c. sweet Thai chili sauce

2 Tbs. Sriracha

2 Tbs. brown sugar

Juice of 1 lime

1” fresh ginger, peeled and thinly sliced

4 cloves garlic, crushed

5 lb. chicken drumsticks

1 tsp. toasted sesame seeds and chopped green onions for garnish

In large bowl, whisk together soy sauce, chicken broth, chili sauce, Sriracha, brown sugar, and lime juice. Stir in garlic and ginger. Place drumsticks in large zipper bag. Pour over marinade and seal. Marinate overnight.

Pour drumsticks and marinade into slow cooker and cook on high for 3-4 hours or low for 5-6 hours. Garnish with green onions and sesame seeds.



Charlie Drummond

Mix and heat in a saucepan:

1 tsp. Worcestershire sauce

1 tsp. soy sauce

1 Tbs. honey

1 Tbs. cider vinegar

2 Tbs. Frank’s RedHot

1 stick butter

1 medium sweet onion, chopped

Preheat oven to 375°F. While the sauce cooks and the oven heats, cut 2½ lb. chicken tenders into 2” chunks. Mix the chicken with the sauce and dump onto a baking sheet. Cook 45 minutes, stirring after 30 minutes.



Tina Nelson

2 c. flour

Pinch of salt

4 tsp. baking powder

4 Tbs. oil

1 c. milk

Boil 3 chicken breasts until done. Let cool and cut into pieces. Mix up dumplings and drop in boiling chicken broth, at least 3 cups; can add more stock, water, and chicken bouillon cubes (I use 2). Reduce heat, add cut-up chicken and simmer until dumplings are done. Serve with cornbread.



Sue Keys

1½ lbs. hamburger, as lean as possible

1 egg

1 c. breadcrumbs, herb or plain 

½ c. onion, finely minced

1 tsp. each salt and pepper 

1½ Tbs. oregano or Italian herbs, divided

½ c. tomato sauce (can use salsa)

Cheeses: grated mozzarella, Cheddar and Parmesan (amount your choice)

Optional: Fresh mushrooms thinly sliced and fresh spinach leaves

Mix meat with egg, breadcrumbs, onion, salt, pepper, oregano, and pat into pie plate, pushing sides above the plate edge. Pour tomato sauce over all; sprinkle with a little more salt, pepper, herbs; then layer mozzarella and Cheddar, topping with Parmesan. Bake at 350 degrees for 45 minutes, until cheeses are browning. Let sit 15 minutes before cutting in squares. Optional: On top of tomato sauce, layer mushrooms and spinach; then add cheeses.

This recipe adjusts easily to 13x9 pan for larger crowd.



Carolyn Rowe

1 box (16 oz.) elbow macaroni

1-1½ lbs. cooked shrimp

1 package (16 oz.) frozen peas, thawed

1 c. chopped celery

1 small chopped onion


1¾ c. mayonnaise

½ c. French salad dressing

1 Tbs. sugar

1 Tbs. white wine vinegar

1 tsp. each: paprika, salt, garlic powder, pepper

Cook macaroni according to directions. Drain macaroni and rinse in cold water. Combine macaroni, shrimp, peas, celery and onion in a large bowl. Whisk the dressing ingredients together and mix with the salad. Chill.



Elsa Verbyla

½ lb. ground beef

1 can Pillsbury refrigerated pizza crust

2 Tbs. Old El Paso taco seasoning mix

3 Tbs. water

1 c. shredded Mexican blend cheese

Preheat oven to 400°F. and lightly spray a baking sheet with cooking spray. In a skillet, brown the beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside.

Unroll pizza dough onto a flat surface. Slightly roll or press the pizza dough into a rectangle. Add the taco meat evenly and sprinkle the cheese on top. Roll up from the long edge and cut into 1” segments with a serrated knife. Place rolls on baking sheet and bake 10-12 minutes until the tops are golden brown.


Combine 1 c. sour cream with ¼ c. salsa. Put a dollop on top of each pinwheel or serve in a side bowl. Other toppings may include lettuce, tomato, and guacamole.



Joey Bollinger

1 box brownie mix for 9”x13” pan

Using 3 eggs, 1/3 c. vegetable oil and water, mix and bake at 350°F. for 20 minutes or until done. Cool and cube brownies about 1 cm each, set aside. Roughly crumble Oreo-type cookies and set aside. Mix together two small boxes of chocolate pudding, substituting ¼ of the milk with French vanilla coffee creamer (liquid). Halve treat-sized Twix.

In tall-sided clear glass bowl, layer brownie cubes, thin layer of pudding, thin layer of cookie crumbs. Sprinkle with Twix pieces. Repeat three times, reserving ¾ c. Twix. Top with Cool Whip and garnish with candy pieces. Refrigerate overnight and keep leftovers chilled.



Nancy Layng

6 cubes almond bark

36 Ritz crackers

Peanut butter

Spread peanut butter (I like chunky) on 18 Ritz crackers, and top each with another Ritz. Melt almond bark (in microwavable dish) in microwave for 1½ minutes. Stir; microwave 15-30 seconds more, and stir again. Place three of the Ritz sandwiches in melted chocolate and coat them using two forks; after fully coated place on waxed paper. Continue process until all are coated.



Patty Strigle

12 oz. cream cheese, softened

 ½ c. salted butter (1 stick), softened

 1 c. confectioners’ sugar

 2 Tbs. brown sugar

 1½ tsp. vanilla

 1 can cherry pie filling 

Beat cream cheese and butter together in a bowl until smooth. Add sugars and vanilla to cheese mixture, mix until well-combined. Place in a serving dish and top with pie filling. Refrigerate until serving time. Serve with graham crackers to dip (I used chocolate).