The NFL’s biggest game of the year is just a few days away and today my local grocery store was packed with shoppers loading up for Super Bowl parties. (At least according to the folks standing in front and back of me in line.) Frankly, I was a bit surprised that so many Wisconsinites planned to go all out for a game they were convinced they would be watching in person while cheering on the Green Bay Packers. Alas, it appears those same fans plan to replace the bitter taste in their mouths with chips and dip and other spicy edible concoctions come game day.
While I don’t have plans to host a Super Bowl party on Sunday (I’m partied out from the playoffs and NFC Championship game) I do have a number of recipes that would be welcome additions to any finger food table.
The first dish is can be prepared in less than 30 minutes and makes use of several pantry items, which means you don’t need to add much to your grocery list. The end product is not only tasty, but is also easy to eat with one hand (leaving your other hand free to wave at the officials on TV).
The second recipe is a beefed up cheese dip that I learned how to make shortly after moving to the Dairy State. It too is simple, affordable, and can be easily adjusted to feed large crowds.
1 1/2 pounds ground beef
1 package (11.3 ounces) refrigerated dinner roll dough or (16.3 ounces) reduced fat buttermilk biscuit dough
1 package reduced sodium taco seasoning mix
3/4 cup Sloppy Joe sauce
1 cup shredded reduced fat Mexican four-cheese blend
1 1/2 cups thinly sliced lettuce
Sliced black olives
Preheat oven to 350 degrees.
Separate biscuits and press into a 3 1/2-inch circles. Turn muffin pan upside-down; press each biscuit over a muffin cup.
Bake at 350 degrees for 12-15 minutes.
Remove baked cups and place on platter.
While cups are in oven brown ground beef with taco seasoning mix in a large skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles.
Stir in Sloppy Joe sauce; cook 2 to 4 minutes or until hot and bubbly, stirring occasionally. Stir in 3/4-cup cheese.
Spoon beef mixture into cups. Top with lettuce, tomatoes, and cheese. Top with sour cream and olives.
BEEFED UP CHEESE DIP
1/2 lb. ground beef
1/2 cup onion, chopped
1/4 cup red pepper, chopped
1 tablespoon garlic, minced
1 10 oz. can Ro-tel tomatoes and green chilies
1 pound Velveeta cheese, cubed
1 teaspoon hot pepper sauce
1 tablespoon parsley, chopped
Brown ground beef, onion, pepper and garlic until beef is thoroughly cooked; drain. Add Ro-tel tomatoes and green chilies; simmer and begin adding cheese. Cook over low heat until melted, stirring often. Add pepper sauce and parsley. Pour into a fondue pot or a bread bowl. Serve with tortilla chips.
If your team made it to the Super Bowl and you are looking for simple party recipes consider the following: