Second only to Thanksgiving, Super Bowl Sunday is a day where you can get a hall pass for indulging on food. With that said, the easiest way to throw a memorable Super Bowl party……. Food!
The Super Bowl is so popular that it garners more fans than any other televised event. Throwing a Super Bowl party can go one of two ways – it can be a fun gathering or a memorable celebration.
There are many varieties of Super Bowl party attendees. There are football fans, commercial fans, and people that could care less but will be there because of the food and the spirit of Super Bowl Sunday.
Here is a Mississippi inspired menu that is sure to score.
Mississippi Sin Dip
1 c. sour cream
1/2 c. mayonnaise
8 oz. cream cheese, softened
2 1/2 c. shredded cheddar, divided
1 c. chopped ham
2 tsp. garlic powder
10 dashes Frank's Red Hot
5 dashes Worcestershire sauce
Freshly ground black pepper
1 loaf French bread
Sliced green onions, for garnish
Crackers, for serving
Preheat oven to 350º.
In a medium bowl, combine sour cream, mayonnaise, cream cheese, 2 cups cheddar, ham, garlic powder, hot sauce, and Worcestershire until fully mixed, then season with salt and pepper.
Hollow out the inside of the bread with a serrated knife and slice hollowed bread into cubes. Scoop dip into loaf and sprinkle with remaining 1/2 cup cheddar. Wrap loaf in aluminum foil and bake until dip is warmed through and bread crusty, 28 to 30 minutes. Garnish with green onions and serve with bread pieces and crackers. Recipe - http://www.delish.com/cooking/recipe-ideas/recipes/a52304/mississippi-sin-dip/
Smoky Black Eyed Pea Hummus
2 garlic cloves 2 (16-oz.) cans black-eyed peas, drained and rinsed 6 tablespoons extra-virgin olive oil 3 tablespoons tahini 2 tablespoons fresh lemon juice 1 teaspoon smoked paprika 3/4 teaspoon kosher salt 1/2 teaspoon black pepper Pita chips Lemon zest
Powered by Chicory
How to Make It
Process 2 garlic cloves in a food processor until finely chopped. Add 2 (16-oz.) cans black-eyed peas, drained and rinsed; 6 Tbsp. extra-virgin olive oil; 3 Tbsp. tahini; 2 Tbsp. fresh lemon juice; 1 tsp. smoked paprika; 3/4 tsp. kosher salt; and 1/2 tsp. black pepper. Process until smooth. Spoon into a bowl; top with 2 Tbsp. extra-virgin olive oil and 1/4 tsp. smoked paprika. Serve with pita chips. Top with lemon zest, if desired. Recipe - https://www.southernliving.com/recipes/smoky-black-eyed-pea-hummus-recipe
Deep Fried Pecan Pies
1 cup firmly packed light brown sugar
½ cup light corn syrup
2 large eggs
5 tablespoons butter
¼ teaspoon salt
2 cups chopped pecans
1 teaspoon vanilla extract
2 (14.1-ounce) packages Pillsbury refrigerated pie crusts
vegetable oil for frying
In a medium-sized saucepan, combine the sugar, corn syrup, eggs, butter and salt. Bring to a boil over medium heat, reduce the heat to a simmer and stir in the pecans. Simmer for about 8 minutes. Remove from the heat and stir in the vanilla.
Bring the crusts to room temperature. Unroll one on a lightly floured surface and cut circles using a 4-inch circle cutter. Re-roll the dough and repeat until all of the dough has been used. You should end up with about 24 circles.
Place a heaping tablespoon of the pecan filling mixture in the center of a pie crust circle. Lightly moisten the edges of the crust with water, then fold the crust over, crimping the edges with a dinner fork. Repeat the process until all of the pie crusts have been used.
In a large dutch oven, heat about 1 inch oil in the bottom to 350 degrees F. Fry the pies in batches for about 1 to 2 minutes on each side - or until golden brown. Drain on paper towels then lightly dust with powdered sugar. Serve warm. Recipe - https://southernbite.com/deep-fried-pecan-pies/
Pulled Pork Stuffed Potato Skins
8 small potatoes
2 tablespoons butter, melted
½ pound pulled pork (see additional recipe)
1 cup shredded cheddar cheese
¼ cup Ubons Barbecue Sauce (https://ubonsbbq.com/product/barbeque-sauce/)
⅓ cup sour cream
3 green onions, chopped
Preheat the oven to 400°F and line a baking pan with parchment paper. Slice the potatoes in half lengthwise. Using a pastry brush or basting brush, coat all sides of the sliced potato with olive oil. Place the potatoes cut-side down on the baking sheet and sprinkle generously with kosher salt. Bake for 25 to 30 minutes or until cooked through. You can test this by inserting a small knife through the potatoes. When they are done, the knife will slide right in without any resistance. Remove from the oven and allow to cool enough to handle.
Using a large spoon, scoop out the majority of the potato, leaving about a ⅓ of an inch. Using the half-cut method to make these sometimes makes the flesh tough to cut through. If that's the case, you can gently score around the edges before scooping to make it easier.
Increase the oven temperature to 475°F. Place the potatoes back on the pan, cut side up. Brush them with the melted butter and sprinkle the inside with a little more salt. Bake for an additional 8 to 10 minutes. This will help firm them up so they won't fall apart. Remove from the oven and fill the potatoes with the pulled pork and sprinkle with the cheese. Return to the oven for about 5 minutes or until the cheese is melted. Drizzle with the Stubb's Sweet Heat Bar-B-Q Sauce (or other favorite Stubb's sauce), add a dollop of sour cream, and sprinkle with the green onions. Serve immediately. Recipe - https://southernbite.com/pulled-pork-stuffed-potato-skins/
Pimento Cheese Bacon Jalapeno Poppers
12 slices Wright Brand Hickory Smoked Bacon
12 fresh jalapeños
3 heaping cups shredded sharp cheddar cheese
1/2 cup red bell peppers small diced
1/2 cup mayo
1 tablespoon granulated sugar optional
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preheat oven to 375 degrees F. Place a wire rack over a baking pan.
Combine the shredded cheese, mayo, diced red bell peppers, Worcestershire sauce, sugar and black pepper. Stir to combine well. Set aside.
Cut jalapeños in half lengthwise. Scoop out the membranes and seeds using a spoon. Fill each jalapeño half way with the pimento cheese mixture. Slice the bacon slices in half lengthwise. Roll each cheese filled jalapeño pepper with a half slice of bacon. Place the bacon wrapped jalapeño peppers on the wire rack.
Bake for 35 minutes at 375 degrees F. Turn the oven on broil, and broil for 3 to 5 minutes until the bacon is browned and the cheese is bubbly. Let cool slightly before serving.