I hate to say it but the extent of my football knowledge is that a touchdown is worth 6 points.  You’d think I’d know more, considering I grew up with a father who played and coached football, and a younger brother who played as well.  I danced with my high school dance team during half time, and all my friends and family (even my mother!) love football.

But I never understood how downs work.  1st down, 4th down.  You may as well be speaking German to me.

Regardless of my knowledge, or lack thereof, for football, I do love Superbowl Sunday.  I like the half time show, and I always root for whoever my dad is rooting for, which will be the Giants.  No offense but any love I did have for the Patriots went out the window when Tom Brady married a Victoria Secret model.  I mean really?  You crushed all of our dreams of ever being a football wife Tom Brady.

Oh another great thing about Superbowl?  The food. Duh.  Or else you wouldn’t be hearing from me right now.  I was thinking of what I like to make/eat and here is my list of what I’ll be making and I think all of you should too.

Spinach and Artichoke Dip

Caramelized Onion Dip

Jalapeno Popper Dip

Party Cheese Bread

Sweet and Sour Drumettes

Cheese Stuffed Meatball Sliders

Steakhouse Pizza

Maple Bacon Popcorn

Rootbeer Floats

Beer Marshmallow S’mores

I’ve provided the links for those recipes that are not my own.  Please check out those sites!  They have some delicious recipes, in particular the ones I have listed.  My recipes for the rest of the Superbowl menu can be found below!

What are your Superbowl plans?  What team are you rooting for?  What kind of dishes does your family/friends love to make?  I’d love to hear from you guys! 🙂

Spinach and Artichoke Dip:

1 8oz. package cream cheese, room temp

1 9oz. package artichoke hearts (you can get jarred or canned or frozen, just be sure to drain them off, and rinse them if they are marinated)

1 10oz. package frozen chopped spinach, thawed and drained well

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 garlic cloves

6 basil leaves

1/2 tsp salt

1/2 tsp pepper

In a food processor combine all ingredients except the mozzarella cheese.  Blend until well combined then pour mixture into a 2 quart baking dish.  Top with the mozzarella cheese (and a little more Parmesan, why not?).  Bake at 375 for 25-30 minutes until cheese is bubbling and golden brown.  Serve with toasted rustic bread slices.

Caramelized Onion Dip:

1 tbs olive oil

1 large onion, thinly sliced

1/2 cup mayonnaise

1/2 cup sour cream

1 8oz. package cream cheese, softened

2 tsps Worcestershire sauce

1/2 tsp garlic salt

1/2 tsp onion powder

1/2 tsp black pepper

1 whole scallion, thinly sliced

Saute onion slices in oil over medium heat for 5-7 minutes, until they begin to brown, then stir in 1/4 cup water and scrape up brown bits from the bottom of the pan.  Turn heat down to low and cook for 30-35 minutes, stirring occasionally until onions are golden brown.  If pan looks too dry at any point, add a tablespoon of water.  Let the onions cool.  In a mixer, combine all of the remaining ingredients and beat until smooth.  Stir in the reserved onions and 1/2 of the chopped scallions.  Transfer to a serving dish and top with remaining scallions.  Serve this dip with Kettle style potato chips.  So delish.

Party Cheese Bread:

1/2 cup melted butter

2 tbs lemon juice

2 tbs whole grain mustard

1-1/2 tsps garlic powder

1/2 tsp onion powder

1/2 tsp celery salt

1 pound round loaf of sourdough bread

1 pound Monterrey Jack cheese, cut into thin slices

In a small bowl combine all ingredients but bread and cheese.  Then cut the bread diagonally into 1 inch slices to within 1/2 inch of the bottom of the loaf.  Repeat cuts in opposite directions.  Arrange the cheese slices into the cuts then drizzle butter mixture over the bread.  Wrap the load in foil and place on a baking sheet.  Bake loaf at 350 for 15 minutes.  The uncover and bake for another 10 minutes until the cheese is melted.  Cheese and carbs are good my friends.

Sweet and Sour Drumettes:

2 pounds chicken drumettes

1 tbs olive oil

2 tbs unsalted butter

1/2 cup BBQ sauce

1/4 cup French dressing

1 tbs red wine vinegar

dash of hot sauce

Season chicken with salt and pepper.  Brown chicken in oil over medium heat for about 3 minutes on each side.  Do this in batches if you have to so you don’t overcrowd the pan.  Transfer browned drumettes to a baking dish.  Combine butter, BBQ sauce, dressing, vinegar and hot sauce.  Microwave until butter is melted then pour sauce over chicken.  Toss chicken to coat evenly.  Bake for 15 minutes.

Cheese Stuffed Meatballs:

1 pound ground beef

1 pound ground spicy Italian sausage

2 eggs

1/2 cup seasoned bread crumbs

1/2 cup grated Parmesan cheese

1 tsp salt

1/2 tsp pepper

1 onion, grated

1 jar Marinara sauce (about 2 cups)

1/2 pound smoked cheese, such as Gouda or mozzarella, diced into big chunks

Combine all ingredients minus the cheese and marinara.  Form 24 meatballs.  Next grab a meatball and with your finger push into the meatball and make a small indentation.  Place a piece of cheese, then roll meatball around the cheese to cover it.  Do this to all 24 meatballs.  Next place all meatballs into a baking dish and cover with Marinara sauce.  Bake for 30 minutes at 400 degrees.  Serve with more cheese on top, if desired.

Maple Bacon Popcorn:

4 strips bacon

2 tbs unsalted butter, plus more as needed

1/2 cup popping corn

1/4 cup maple syrup

salt, as needed

Cook the bacon in a pan over low heat until browned on both sides.  Transfer onto a paper towel, reserving the remaining fat.  When bacon is cooled then crumble it into pieces and set aside.  Pour the bacon fat into a 3 quart saucepan with a tight lid, heat on high and pour in the corn.  Shake the pan.  Once it starts to pop quickly, lower the heat to medium until the popcorn is pushing at the cover.  Turn to low heat and let the remaining kernels cook.  Melt the butter int he microwave.  Pour the popped corn into a bowl and drizzle with the maple syrup and butter, add the bacon, and sprinkle on salt to taste.  This sweet and bacon-y popcorn will be inhaled, I promise.

Rootbeer Floats:

2 liter of A&W Rootbeer or Cream Soda

2 quarts vanilla bean ice cream

Scoop ice cream into glasses.  I usually do 2 per glass.  Then top with soda.