If you’re making a spread of appetizers for your Super Bowl party, here are six touchdown-worthy recipes, with six ingredients — or less! — to make preparations for the big game as smooth as possible. If one of your New Year’s resolutions was to eat healthier… let’s just call this a cheat day. Don’t throw a flag yet; spinach is an ingredient in one of the recipes.
Bye-Bye Bacon Bites
• 30 butter crackers (about 2 sleeves)
• 10 slices bacon
• 1 cup brown sugar
• cayenne pepper
• black pepper
Preheat the oven to 350 degrees. Set a wire rack into an aluminum-foil-lined baking sheet. Place the crackers
(I use Club) on the wire rack, leaving a little space between. Slice the bacon into thirds, and place a piece on each cracker. Scoop a generous amount of brown sugar over the bacon, then sprinkle with cayenne and black pepper. Bake for 15-20 minutes, or until sugar melts and bacon is crisp.
Cheddar Bay Sausage Balls
• 1 package cheddar bay biscuit mix
(including seasoning packet)
• 8 ounces cream cheese, softened
• 1¼ cups shredded cheddar cheese
• 1 pound sausage, uncooked
Preheat the oven to 400 degrees. Combine all ingredients into a large bowl, and mix until well incorporated (I use a stand mixer). Shape mixture into 1-inch balls, and place on a parchment-lined baking sheet. Bake for 15-20 minutes, until golden.
• 1 baguette
• 1 cup pizza sauce
• 6 ounces mozzarella
• pepperoni (or preferred toppings)
Heat the oven’s broiler. Split the baguette longways. Arrange on a baking sheet, cut side up. Place on a rack in the middle of the oven, and broil for 2-3 minutes. Remove from the oven and reduce the temperature to 375 degrees.
Spread ½ cup of sauce onto each side of the bread. Top with mozzarella and pepperoni. Bake for 3-4 minutes, until the cheese melts and the bread is crisp.
Slap Your Mama Dip
• 1 pound sausage, hot
• ½ white onion, finely diced
• 1 pound Velveeta
• 2 cans tomatoes and diced chilis
• 1 packet taco seasoning
Brown the sausage and onions, drain. Add the sausage and onions, cubed Velveeta, cans of tomatoes and diced chilis (do not drain) and taco seasoning to a slow cooker. Cook on low for 2 hours, stirring occasionally, until the cheese is melted. Then, turn the knob to warm or serve.
• 1 can (14 ounces) artichoke hearts, drained
• 10 ounces frozen spinach, thawed and drained
• ¾ cup mayonnaise
• 1 cup shredded Parmesan cheese
• 2 cups shredded Monterey Jack cheese
• 2 cans crescent rolls
Preheat the oven to 350 degrees. Lightly grease an 8-by-8 baking dish. Combine artichoke hearts, spinach and mayonnaise in a large bowl. Mix in cheese, and transfer to the dish. Bake for 15 minutes, or until the cheese melts. Remove from the oven, and allow a few minutes to cool.
Raise the oven temperature to 375. Unroll one package of crescent rolls and place on a baking sheet. Press the dough seams together with your fingers. Spread the dip over the dough, to your liking. Leave a ½-inch border along the edges. Unroll the second package of crescent rolls and place on top of the spinach mixture. Press the edges down to form “sealed” dough. Bake for 18 minutes, or until golden. Serve cut, in small squares. If you have spinach dip remaining, you can use it as a dip for the stuffed crescents.
Chili Cheese Dip
• 2 cans chili
• 16 ounces cream cheese, softened
• 8 ounces shredded cheddar cheese
Preheat the oven to 350 degrees. Spread softened cream cheese in the bottom of a 13-by-9 baking dish. Pour chili on top, then sprinkle cheese over the chili. Bake for 20 minutes.
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