Many tune in to the Super Bowl each year just to watch the commercials, while others attend parties commemorating the event just to eat the snacks. No Super Bowl Party is complete without a host of scrumptious snacks and hors d’oeuvres. This year, throw a memorable bash without spending a bundle. Any of the following recipes will ensure your party is the talk of the town come Monday morning.
Stuffed Cheese Puffs
- 3 tablespoons unsalted butter
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup finely shredded Gruyère
- Crab salad, sautéed mushrooms or other filling, optional
- Preheat oven to 400°F. Butter 2 large baking sheets.
- Bring 1 cup water, butter, salt and pepper to a boil over medium-high heat. Add flour; beat with a wooden spoon until mixture forms a ball.
- Transfer dough to a large bowl. With electric mixer on high speed, add eggs 1 at a time, beating well after each. Beat until mixture is smooth and has cooled. Beat in cheese.
- Drop spoonfuls of mixture 1 inch apart on baking sheets. With dampened fingers, smooth tops. Bake until puffed and golden, 25 to 30 minutes. Cool on pans on wire racks. Slice off top third; discard doughy centers. Fill, if desired, and replace tops.
Roasted Red Pepper Dip
- 6 large red bell peppers
- 1 cup golden raisins, coarsely chopped (6 ounces)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons salt-packed capers, rinsed well and drained
- 1 1/2 teaspoons coarsely chopped fresh oregano
- Coarse salt
- Red-wine vinegar
- Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl,
and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers.
- Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.
- 1 pound raw bulk pork breakfast sausage (16 links)
- 1/2 cup finely minced onion
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh sage
- 1/4 teaspoon crushed red pepper
- 1 (17.3 oz.) package frozen puff pastry, thawed
- 2 tablespoons plus 2 tsp. smooth Dijon mustard
- Using a sharp knife, cut off ends of sausage casings. Squeeze out meat and discard casings. In a bowl, mix sausage, onion, thyme, sage and crushed red pepper. Set mixture aside.
- Preheat oven to 400°F. Working on a lightly floured work surface, unroll 1 sheet of puff pastry so a long side is near you. Divide dough horizontally into 2 long rectangles. Repeat with remaining sheet of puff pastry.
- Brush each rectangle with 2 tsp. mustard. Cut 6 vertical 1 1/2-inch strips from each rectangle and discard any excess pastry. Place 1 Tbsp. sausage mixture in center of each strip and, beginning at one end, roll dough around mixture, pressing seam to seal. Place each roll seam-side down on a rimmed baking sheet. Repeat with remaining strips and sausage.
- Bake rolls until pastry is puffed and golden, 20 minutes. Let cool for 5 minutes before serving.
- 1/2 tablespoon ground flax seed + 1 1/2 tablespoons water
- 1/3 cup cane sugar (see note)
- 1/4 cup virgin coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/2 tablespoon almond milk (optional, see directions)
- 1/2 cup + 1 tablespoon gluten-free oat flour*
- 1/4 cup + 3 tablespoons almond flour (not almond meal)
- 1/4 cup sorghum flour
- 2 1/2 tablespoons arrowroot powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine grain sea salt
- Pinch of cinnamon
Cinnamon sugar topping:
- 1 tablespoon cane sugar
- 1 teaspoon cinnamon
- Preheat oven to 375F and line a baking sheet with parchment paper. In a small bowl or mug, mix the flax and water to make the flax egg. Set aside.
- In a medium sized bowl stir together the sugar, melted coconut oil, and vanilla until incorporated. Add in the flax egg and stir until combined.
- In another bowl, whisk the dry ingredients together (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and pinch of cinnamon). Add the wet mixture to the dry mixture and stir well. The dough will be very dry at first, but it will come together if you get in there with your hands and knead it a few times. Add the optional almond milk if your dough is too dry. You need to be able to form balls of the dough without it cracking, but you don’t want it super wet either (or it will spread out too much when baking).
- Mix the cinnamon and sugar together in a small bowl. Take about 1.5 tablespoons of dough and roll into a ball. Roll in cinnamon sugar and place on baking sheet at least a couple inches apart. Repeat for the rest.
- Bake for 10-11 minutes. (I baked for 10 minutes and the edges were slightly crispy after cooling.) For a soft cookie, bake less time. For a crispy cookie bake longer. Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack until completely cool.
Creamy Dill Dip and Pita Chips
- 2 cups low-fat Greek yogurt
- 3 tablespoons chopped dill
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 clove garlic, finely minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Pita Chips Ingredients:
- 1 12-oz. package pita bread
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Make dip: Stir together all ingredients; chill.
- Make chips: Preheat oven to 375°F. Cut each pita in half, then cut each half into three wedges. Transfer to a bowl, drizzle with oil and sprinkle with salt and pepper.
- Divide pita between two baking sheets. Bake, rotating pans midway through cooking, until light brown and crisp, 10 to 12 minutes. Let cool.
Banana Apple Chunk Bread
- 2 ripe bananas
- 1 apple, peeled and diced
- 1/2 cup sugar
- 1 3/4 cups whole-wheat flour
- 1/2 cup applesauce
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon chopped walnuts (optional)
- Preheat oven to 350°F. Lightly spray a 9-inch loaf pan.
- In a medium-sized bowl, mash the bananas with a fork.
- Add the diced apple, sugar, flour, applesauce, baking soda, salt, and cinnamon to the bowl, and mix well. Pour into greased pan, and sprinkle with chopped walnuts
- Bake for 40 to 50 minutes or until a toothpick inserted in the middle comes out dry.
- Cool in pan for 15 minutes, and then transfer to a cooling rack. Enjoy!
Crispy Baked Ravioli
- 1 cup seasoned bread crumbs
- 2 large eggs
- 1 14-oz. package frozen cheese ravioli
- Warmed marinara sauce, for dipping, optional
- Preheat oven to 425ºF. Mist a large, rimmed baking sheet with cooking spray. Place bread crumbs in a shallow bowl. Beat eggs in a separate shallow bowl.
- Bring a large pot of salted water to boil. Cook ravioli until softened but not fully tender, 3 to 5 minutes, depending on size and thickness. Drain well and let cool slightly in a colander.
- Working with 4 or 5 ravioli at a time, coat with egg and then bread crumbs. Place coated ravioli on prepared baking sheet. Mist tops lightly with cooking spray.
- Bake until crisp and golden brown, turning once halfway through, 10 to 12 minutes total. Let cool slightly and serve with marinara sauce for dipping, if desired.
Soy Wasabi Spread
- 1 pound frozen shelled edamame (soy beans)
- 8 ounces silken tofu
- 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 tablespoon Chinese hot mustard
- 2 teaspoons wasabi paste
- 1 teaspoon coarse salt
- Bring a large pot of water to a boil. Add edamame; cook until tender, about 5 minutes. Drain. Rinse under cold running water to stop the cooking. Drain.
- Puree edamame, tofu, lemon zest and juice, mustard, wasabi, and salt in a food processor.
- 2 cans black beans
- 1 can pinto beans
- 1 can white shoepeg corn
- 1 can green chilies
- 1 green pepper, seeded and diced
- 1 orange pepper, seeded and diced
- 1 red pepper, seeded and diced
- 1 red onion, chopped
- 1/2 bunch cilantro, chopped
For the Dressing:
- 1/2 cup sugar
- 1/2 cup olive oil
- 1/2 cup cider vinegar
- 1/2 tsp. garlic powder
- Drain the beans, corn, and chilies and combine in a large bowl. Mix in the peppers, onion, and cilantro. Set aside.
2. Combine the dressing ingredients in small pan. Bring to a boil over medium-high heat and cook for 2 minutes. Let cool to room temperature and then toss with the bean mixture.