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Super Bowl Recipes: How to really enjoy the big game

Wings, dips, franks, and cupcakes. Rock Super Bowl weekend with these tasty recipes.

It’s nearly Super Bowl time and that means it’s also time to make some great recipes for the big game. Honoring a New England tradition of Fluffernutter sandwiches, we have a recipe for Fluffernutter football cupcakes. And, for Falcons supporters, there are Cheesey grits bites, popular in Atlanta.

Here’s a collection of recipes to consider for your Super Bowl LI party.

Fluffernutter Cupcakes

(Makes 12 cupcakes)

Ingredients:

¼ cup butter, softened

¾ cup Skippy® creamy peanut butter

½ cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1¼ cup all-purpose flour

½ teaspoon kosher salt

1 teaspoon baking powder

⅔ cup whole milk

12 unwrapped bite-sized milk chocolate covered, peanut-caramel-nougat candies

Recipe:

Heat oven to 350°F.

In large mixing bowl, beat together butter and peanut butter until smooth. Gradually add sugar and beat 1 minute. Add egg and vanilla extract and beat until incorporated.

In small bowl, combine flour, salt and baking powder. Add flour mixture alternately with milk, starting and ending with flour mixture, until incorporated. Spoon batter into 12 lined muffin-tin cups. Press 1 candy piece on top of each batter filled cup.

Bake 25 minutes. Cool completely on wire rack.

Frosting Ingredients:

¼ cup butter, softened

¼ cup Skippy® creamy peanut butter

2 cups powdered sugar

1 teaspoon vanilla extract

11/3 cup marshmallow cream

11/2 tablespoons milk

Recipe:

In large bowl, beat together butter and peanut butter until smooth. Gradually add powdered sugar and vanilla extract, beating until blended. Add marshmallow cream and milk until smooth. Place mixture in plastic zip-top bag. Cut one corner of bag and squeeze frosting onto cupcakes.

Shrimp and Pimiento Cheese Grits Bites

(Makes 32 pieces)

Ingredients:

1 cup corn grits

2 ounces Cheddar cheese, shredded

½ teaspoon kosher salt

¾ teaspoon Cajun seasoning

¾ pound cooked medium shrimp, chopped

1 (4-ounce) jar diced pimientos, drained

1 tablespoon hot sauce

½ cup Hormel® bacon pieces

½ cup chopped green onions

3 large eggs, divided

¼ cup water

2 cups dried breadcrumbs

Canola oil for frying

Recipe:

Cook grits in 31/2 cups water according to package directions. Stir in next

8 ingredients and 1 lightly beaten egg. Spread mixture evenly in lightly greased baking pan. Refrigerate 4 hours or up to 24 or until completely set. Run a rubber spatula around edges and flip onto cutting board. Cut into 11/2-inch squares.

Heat oil to 325°F in Dutch oven.

In medium bowl whisk together remaining 2 eggs and water. Place breadcrumbs in shallow dish. Dip squares in egg mixture and roll in breadcrumbs, shaking off excess. Carefully drop in hot oil, in batches and fry 2 to 3 minutes or until golden. Serve with Remoulade Sauce.

Remoulade Sauce Ingredients:

(Makes about 11/2 cups)

1 cup mayonnaise

2 tablespoons chopped green onions

1 tablespoon chili sauce

1 tablespoon sweet pickle relish

1 tablespoon chopped capers

2 teaspoons country Dijon mustard

Recipe:

In small bowl, combine mayonnaise and remaining ingredients until blended.

Refrigerate until ready to serve.

King Ranch Chicken Dip

Makes 8 servings

Ingredients:

2 (10-ounce) cans Hormel® premium chicken breast, drained

21/2 cups cheddar cheese, shredded and divided

1 (8-ounce) package cream cheese, softened

1 (10-ounce) can fire-roasted diced tomatoes and green chilies, drained

1 (10-ounce) can La Victoria® enchilada sauce

1/3 cup chopped fresh cilantro leaves

1 jalapeño seeded and diced

Garnish: chopped green onions, chopped tomatoes, fresh cilantro leaves

Recipe:

Heat oven to 425°F.

In large bowl, combine chicken, 2 cups cheddar cheese and next 5 ingredients until blended. Transfer mixture to 10-inch cast-iron skillet or lightly greased 1-quart baking dish. Top with remaining ½ cup cheddar cheese. Bake 15 to 18 minutes or until hot and bubbly. Garnish if desired.

Serve with tortilla chips.

Hot dog skewers

Ingredients:

8 hot dogs

1 (8 oz) can refrigerated crescent rolls

8 wooden sticks

Get the recipe here

Buffa-cue chicken tenders

Ingredients:

1 c. all-purpose flour

2 lb. chicken tenders

3 c. panko breadcrumbs

3 large eggs, beaten

kosher salt

Freshly ground black pepper

4 tbsp. unsalted butter

1/2 c. buffalo sauce

1/4 c. barbecue sauce

2 tbsp. honey

1 tsp. garlic powder

1 tbsp. finely chopped chives

Ranch dressing, for serving (optional)

Get the recipe here

Two minute guacamole

Ingredients:

3 ripe Hass avocados

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon dried cilantro

1 lime, juiced

Kosher salt

Get the recipe here

Happy eating!