Snacks for Super Bowl Sunday

Super Bowl Sunday could easily be considered another holiday in many homes across the country, and with holidays, of course, there’s got to be food galore. Most game day hosts know that a good selection of wings, chili, chips and dips will carry them and their guests through the big event. Hopefully, there’s something here that will add a special touch to your party menu.

Tortilla Roll-ups

16 oz. softened cream cheese
¼ cup mayonnaise
¼ cup sour cream
1 packet dry ranch dressing mix
1 2.8 ounce pkg. Oscar Mayer real bacon pieces
or 5 slices crumbled cooked bacon
2 (10 oz. each) pkgs. frozen chopped spinach - thawed, drained and squeezed very dry
Flour tortillas

In a medium bowl, combine all ingredients except the tortillas. Spread generously on flour tortillas; roll up, wrap in plastic wrap and chill; then slice into approximately ¾ inch slices. Place on plate cut side up, to display the pretty layers.

Crockpot Chicken Chili

2 cans white beans (Great Northern or Navy)
1 can (14.5 oz.) diced tomatoes with juice
2 tsp. chicken base or bouillon
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1 can (4 oz.) chopped mild green chiles
1 cup corn kernels, optional
1 box frozen (Tyson) Southwest seasoned cooked chicken breast strips, (or)
2 cups of cooked chicken and 1 teaspoon chili powder)

Combine all ingredients in crockpot. Cover and cook on low for 5 to 7 hours. Serve with corn bread or crackers. Double as needed, using two crockpots.

Chocolate Cream Fruit Dip

8 oz. cream cheese, softened
¼ cup chocolate syrup
1 jar marshmallow cream
Choice of fruit - apple wedges, fresh strawberries, sliced kiwi and thick banana slices

In a small mixing bowl, beat cream cheese and chocolate syrup. Fold in marshmallow cream. Cover and refrigerate until serving time. Serve with fruit. Makes about 2 cups.

 

Creamy Chicken & Jalapeno Nachos

1 whole chicken breast, baked or grilled, diced
12 oz. cream cheese at room temperature
2 jalapeno peppers, seeded and minced
3 Tbsp. chopped red onion
2 cloves of garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1 ½ cups grated Monterey jack cheese
Salt and pepper to taste
6 small size pita breads, cut and separated into
two rounds each.

Preheat oven to 375°F. Combine cream cheese, jalapeno peppers, onion, garlic, cumin, chili powder and grated cheese in a large mixer bowl. Beat with an electric mixer on a low speed until blended. Stir in diced chicken. Season to taste with salt and pepper. Spread each pita round with a generous amount of the filling. Place on cookie sheets and bake until puffed and bubbling – about 8 minutes. Immediately cut into wedges and serve.

BBQ Beef Muffins

1 can refrigerator buttermilk biscuits
1 lb. ground beef
½ cup ketchup
3 Tbsp. brown sugar
1 Tbsp. cider vinegar
½ tsp. chili powder
1 cup (4 oz.) shredded cheddar cheese

Separate biscuits into 10 pieces and flatten into 5” circles. Press into greased muffin cups (bottom and sides). Brown beef in skillet and drain. In bowl, combine ketchup, brown sugar, vinegar and chili powder. Stir till smooth. Add meat and mix well. Divide (about ¼ cup each) into muffin cups. Sprinkle with cheese and bake at 375° for 18-20 minutes. Cool 5 minutes and remove from pan and serve.