It’s super bowl week, and you know what that means! We are dishing up all the crowd pleasers apps and dessert so you can get ready for the Big Game!
Let’s start with talking about your buffet table! We used a cute paper disposable football field runner. We scattered oversized paper footballs around the table. Here’s a tip: When creating a buffet table, use height so people can easily see everything that’s up for grabs. This isn’t a dinner table so height isn’t an issue.
Tip #2: Provide a large spread of various dips! On this tray we have Cabot Cheese slices. Dress your board with garnishes- we used olives, thyme, jalepenos and pomegranates.
Tip #3: Use dishes you have at home! Today we used a dessert bowl to put the guacamole in, a wood plank for our Oreo cheesecakes etc.. Don’t feel like you have to stick with all wood, glass or ceramic platters- mix match!
To make life easier, I found most of everything on this tray pre-made from my local HEB! If your in Texas, your in luck because HEB makes the best fresh sea salt chips for all dips – you can locate them in the produce area or bakery. HEB also makes fresh salsa that is delish. During the winter months when pomegranates are abundant, I use them in replacement for tomatoes. I love the different texture they provide in my guac!
Pomegranate Guacamole
2 ripe avocados
1/3 cup of onions
1/4 cup of cilantro
1 freshly squeezed lemon ( I like the lemon taste better)
1/2 cup of pomegranate seeds
1/2 teaspoon of Garlic Salt
Dash of pepper
Add all ingredients together except for pomegranate. Mash mixture with fork until creamy. Stir in pomegranate seeds. Garnish with cilantro. Serve with your favorite chips.
I have been making this dip for years, and it usually is devoured by the end of the pre-game. 🙂 Seriously, if you get anything from this post.. make this dip! Yum!
Chicken Enchilada Dip
1 can of organic shredded chicken
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) extra sharp cheddar cheese block, shredded
1 (4 ounce) chopped green chili peppers
1 jalapeno, finely diced
Place shredded chicken, cream cheese, mayo, cheese and green chilies in bowl. Mix together. Add diced jalapenos to your liking. The more you put in, the hotter the dip will become. 🙂 Place in casserole dish, bake uncovered at 350 degrees for 30 minutes or until edges are golden brown and cheese is a bubbly goodness. ( Remember this is your cheat day) 🙂 Enjoy!
Moving onto desserts. This smores dip is heavenly! Not only is it filled with chocolate and marshmallow but I added NUTELLA! I mean, I’m not sure it could get any better wink, wink!
Smores Dip
1 bag semi-sweet chocolate chips
1 container of Nutella
1 bag of marshmallows
Dippers- Graham Crackers, Vanilla Wafers, Fruits
Pour chocolate chips into a bowl. Mix with a container of Nutella. Pour mixture into a skillet or pie dish. Melt chocolate chips in the oven at 350 degrees F. (About 10 minutes). Pull from oven. Top with marshmallows and bake 3-4 minutes until tops are browned. Serve immediately with your favorite dippers like graham crackers, wafers and fresh fruit!
Next up, these mini oreo cheesecakes! I love bite sized anything, these are no exception! When I’m looking for a quick way to my shells, I grab Athens fully baked Phyllo shells and fill them with anything from quiche to cheesecake.
Mini Oreo Cheesecakes
2 packages of Athens Mini Phyllo Shells
8 ounces cream cheese, softened
6 tablespoons sugar
2 teaspoons flour
2 eggs
1 teaspoon vanilla extract
1 bag of Oreos
In a small bowl, beat cream cheese, sugar and flour. Blend in egg, and vanilla until smooth. Stir in 1/2 cup crushed Oreos. Spoon 1 rounded teaspoon of filling into each Phyllo Shell. Bake cheesecakes at 325 degrees F. for 12-15 minutes, or until cheesecake is hardened. Let cool for 10 minutes and garnish with crumbled Oreo cookie and 1/4 of an Oreo sandwich.
You can’t forget fun drinks for the Big Game Day! Today we decided to mix up some Sangria with Austin Eastciders! I have been a big fan of their Blood Orange Cider, so I decided to try their Brut and came up with a fun fruity cocktail!
EastCider Sangria
EastCiders Brut Super Dry Cider
Peach Liquour
White Peaches
Raspberries
Garnish: Mint
Prepare highball glasses with ice. Add one shot of peach liquor. Add fresh fruit- white peaches and raspberries. Fill the remaining amount of glass up with Brut Super Dry Cider, stir. Garnish with Mint leaves. Cheers!
Tip #4- Serve a variety of drinks. We have all different types of beers for all the preferences. Also, try serving a non-alcoholic option. We made a fun sparkling blood orange punch that was crisp and fruity, recipe below.
Sparkling Blood Orange Punch
Sparkling Blood Orange Italian Soda
1 can of Ginger Beer
Water
Oranges
Lemon
In a large pitcher filled with ice combine half water, half blood orange soda (about 12 ounces). Pour one can of ginger beer, and add your fresh oranges and lemon. Stir mixture. For more sweetness, you can add 2 tablespoons of agave nectar (optional).
That’s it! I hope you got some good recipes for your super bowl party! Enjoy!
Until next time,
Whitney Elaine
