The Super Bowl is only a few days away and I’m sure some of you plan on hosting the ultimate party!
For some of us, it’s ALL about the festivities, so preparing a space for close friends (and sometimes strangers) comes with a high set of responsibilities. And the goal is to have the Super Bowl party of the year!
Here is a list of the essentials you absolutely must have for this Sunday!
Super Bowl Equipment
Mainstays 6′ Fold-In-Half Table for $32. Available at Walmart.
George Foreman 144-sq in 9 Serving, Classic-Plate Grill, Silver for $39.92 (rolled back from $49.96). Available at Walmart.
Crock-Pot 7-Quart Programmable Slow Cooker, $34.92. Available at Walmart.
Coleman 70-Quart Xtreme Cooler for $39.88. Available at Walmart.
Super Bowl Food & Drink Stations
Oak Leaf Merlot & Moscato (750 mL) for $2.97. Available at Walmart.
Corona light beer, 6 pack, 12 fl oz.
1 bag of Tostitos Scoops! or Tositos Bite Size Gold
3 tablespoons Tostitos All Natural Salsa
2 large ripe avocados
Juice of half a lime
Salt to taste
pepper to taste
1. Cut avocados in half and take out pit. Scoop avocado from skin and discard skin. Mash avocado with fork or beater
2. Add Tostitos All Natural Salsa, lime juice, and salt and pepper to taste. Mix thoroughly.
3. Serve immediately or cover and refrigerate until ready to serve. Serve the tostitos!
(8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
- 24 fully cooked cocktail wieners
- Ketchup or purchased sweet and sour sauce
3 cups (4 ounces) whole wheat baked pita chips
1/3 cup Great Value Mild Finley Shredded Reduced Fat Cheddar Cheese
1/4 cup small diced cucumber
1/4 cup small diced red pepper
2 tablespoons Great Value Sliced California Ripe Olives
2 tablespoons crumbled reduced fat feta cheese
1/3 cup nonfat Greek
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Preheat oven to 350 F.
Place pita chips in an oven safe shallow dish or baking pan. Sprinkle evenly with cheddar cheese, cucumber, red pepper and black olives
Bake in preheated over until cheese is melted about 10 minutes.
Remove from oven and sprinkle with feta. Meanwhile, stir together dipping sauce. Serve warm nachos with dipping sauce.
6 slices Wright Brand Peppered Bacon
12 fresh jalapeno peppers, stem portion removed, de-seeded completely
1 8-ounce package cream cheese
1/2 cup shredded cheddar cheese
1/4 cup washed and chopped fresh cilantro
1 teaspoon ground cumin seed
salt to taste
black pepper to taste
1. Preheat an outdoor grill to medium-high heat. Preheat oven to 350 F
2. Remove jalapeno stems, cutting away the very top of the pepper. This allows for easy removal of the seeds.
3. In a bowl, combine cream cheese, cheddar cheese, cilantro, cumin, salt, and pepper. Gently fill hollowed jalapenos with cream cheese mixture.
4. Place a small piece of bacon over the exposed portion of the jalapeno. Tightly wrap each filled jalapeno securing the filling inside. Use a toothpick for added stability.
5. Cook poppers on preheated outdoor grill and finish in a 350F oven if needed.
Great Value Chili Seasoning Packet
(10-1/2-oz.) can Great Value Tomato Soup
4 (16-oz) cans Great Value Red Beans (do not drain)
1 (14-1/2-oz.) can Great Value Stewed Tomatoes (do not drain)
1/2 cup water
Put hamburger, diced onions and seasoning packet in a pan and cook until brown. Don’t drain grease.
Dice stewed tomatoes
Add tomatoes, beans, water to browned hamburger mixture
Cover and cook on low heat for 30 mins
Serve with cheese, sour cream, and chips
For the Sauce:
2 Cup franks red hot sauce
1/2 Cup parkay margarine
1 Tablespoon Dry Parsley Flake
For the wings:
5 Pound Chicken Wings
Set aside until ready for use.
Place 5 lbs of chicken wings in 350 degree deep fat fryer and cook for 10 minutes (165 degree internal temp). Remove from oil and shake well.
Place wings in mixing bowl and cover with sauce.
Toss the wings until well coated. Serve with fresh cut carrots and celery along with your favorite Bleu Cheese or Ranch dressing.
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 teaspoons vanilla extract
1/2 cup sour cream
8 (1 stick) tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
Preheat oven to 350 F. Line a standard 12-cup muffin tin with paper lines
Stir together flour, baking powder and salt
Whisk together milk, vanilla and sour cream
Using an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating after each.
Add 1/3 of flour mixture, then 1/2 of milk mixture; repeat, ending with flour. Mix until just combined.
Spoon batter into muffin cups. Bake 20 to 25 minutes, or until a toothpick inserted into center of a cupcake comes out clean. Let cool on a wire rack.
Tip: Make the cupcakes two weeks ahead, wrap well and freeze; thaw before decorating.