Super Bowl Munch Fest 2019

1998-01-04Can you believe it? Next week is Super Bowl 53! Wow, the Super Bowl is middle-aged. Another few years, and the Super Bowl can start collecting Social Security. Think about that for a moment. Let me ask you, have you ever gone to a Super Bowl game?

Hubby and I went a long time ago, 21 years ago. Hard to believe it’s been that long. It was Super Bowl XXXII, Green Bay against Denver in San Diego. If you must go to a football game, San Diego is a great place to go. Beautiful weather, perfect for all those insane people who have moved their entire living rooms into the stadium parking lot.For me, it was a fun game. I love to people watch and there were plenty of people to watch. Besides, I don’t care about outcome of any game. It’s all about the fun. Hubby would have liked a better result. The Broncos defeated the Packers by the score of 31–24. If we ever get to go again, I want him to have as much fun as I did, so we need to go to a game with opposing teams he doesn’t care about.

Anyway, I’ve been working on my Super Bowl menu post for a little while now. Now I will admit – some favorites from Super Bowls Past will forever be a part of any Super Bowl Buffet. These are tried and true, crowd pleasing gotta have ’em recipes. I’d bet you even have your own recipes in your stash of party go-to dishes that you know can’t go wrong.

These little gems are something I’ve made for every Game Day Party since the beginning of time. It’s easy, people gobble them up and most of all they are number one in Kiddo’s book of gotta have dishes. Sometimes I’ll even make extra for him to enjoy later. And yeah, the flavors only intensify with time.

Little Smokies in a Barbecue Sauce


Recipe can be found at Munch Fest I

Additional Recipes:

  • Basic Deviled Eggs
  • Buffalo Chicken Puffs
  • Garlicky Horseradish Roast Beef Canapes
  • Jerk Chicken Wings with Dipping Sauce
  • Mini Burger Bites
  • Vegetable Spinach Dip in Sourdough Bread
  • Warm-Chili-Cheese Dip with Corn Tortillas

No party is complete without a nice tray of deviled eggs. These retro delights are making a come back to the buffet table for just about any occasion, if for no other reason than their versatility. Deviled Eggs can be colored and garnished to fit the mood and just naturally lend themselves to the whole “football” theme.

Deviled Football Eggs



For those of you feeling ambitious, by all means make your favorite Macaroni and Potato Salad recipes. However; with a little “cheat” as in your favorite deli counter, you can whip up a little “football” salad in no time. The nice thing about this recipe is that you can make it a day or two ahead of time, then transfer to a serving platter, garnish just before serving and you’re done.

Macaroni and Potato Salad Football

Mac & Potato Salad


Another fun “football” themed dish that has received a few “wows” over the years is my 37-Layer Football Field Taco Dip

Taco Dip Stadium

Recipes can be found at  Munch Fest II

Additional Recipes:

  • African Chicken Wings
  • Bacon Cheddar Pinwheels
  • BLT Canapes with Basil Mayonnaise
  • Spanish Coins in a Spicy Tomato Sauce
  • Taco Rings

And then there’s a real crowd pleaser – Chicken Wings. Chicken Wings pose a dilemma in and of themselves. Buffalo Wing? Jerk Wing? Filipino Wing? (That’s basically your chicken adobo made with chicken wings). African Wings? Barbecue Wing? Parmesan Wings? Margarita Chicken Wings? You get the idea – the list goes on and on. If you can imagine a flavor or glaze, it can be transformed into a way to make Chicken Wings. Consider your guests and select accordingly. For my gang, it’s gotta be Margarita Chicken Wings all the way.

Margarita wings

Margarita Chicken Wings

Recipe can be found at  Five Game Day Snacks for your Living Room Tailgate Party

Additional Recipes include:

  • Buffalo Chicken Puffs
  • Spanish Sausage Coins
  • Burger-Waffle Potato Bites
  • Mini Tostada Bites

While I love the recipes contained above and those in previous postings, this year I wanted to share something really special. After all, the Super Bowl is now in its golden years.  And so the search began.

Now I wish I could create some of the phenomenal Stadiums I’ve seen posted over the years – these are people with real talents. Not only in the food preparation category, but in the vision and construction departments, too. Alas, I have not the time nor the room in my cozy little kitchen to erect an entire eatable football stadium – these are undertakings of titanic proportions. To create an entire football stadium out of food takes true dedication to the sport. When I made my Football Field Taco Dip, I had to ask Hubby how many players needed to be on the field. My hat is off to those of you who have the talent and the determination to create architectural marvels out of food. 

While I won’t be making Stadiums out of food anytime soon, I do have a few new recipes to share that I hope you will consider for your Grand Super Bowl Sunday.

Dips and Salsas
BLT Dip in a Lettuce Bowl
Dill Dip Shooters with Vegetable Sticks
Zesty Dressed Up Salsa with Chips

Make Ahead Cold Appetizers
Pork Tenderloin Crostini
Smokey Bacon-Cheddar Cheese Ball
Yukon Gold Roast Beef Crostini

Same Day Serve it Up Warm
Brown Sugar Bacon Wrapped Little Smokies
Mini Barbecue Meatball Cups
Plum-Glazed Assorted Grilled Sausages

Dips and Salsas

What makes this dip special, besides the awesome BLT flavor, is the eye-catching presentation. It will get everyone talking about how clever you are.

BLT Dip in a Lettuce Bowl
1 pound bacon
1 cup mayonnaise
1 cup sour cream
8 ounces cream cheese, softened
1 1/2 cups cheddar cheese
1 tomato, seeded and chopped
1/4 cup chopped green onions
Additional green onions, cooked bacon, and tomato for garnish, if desired
Lettuce for serving, if desired

Cook bacon crisp. Drain on paper towels and set aside.

Heat oven to 350 degrees.

Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined.

Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well.

Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling.

While dip is baking, make a serving bowl from a head of iceberg lettuce. Cut top of lettuce, remove all but about a 1/2 an inch or so of the outer leaves. Trim bottom if necessary so that “bowl” will sit evenly on serving platter. Cover and set aside until ready to use.

Allow dip to cool to room temperature to prevent lettuce from wilting. Spoon dip into lettuce bowl. Garnish with additional green onions, tomato, and crumbled bacon.

Serve with crackers, sliced baguette rounds or corn chips for dipping.

A few years back, we attended a company function where everything was served in shooter glasses. I loved the look, and have tried to include at least one recipe designed to be served shooter style. The great thing about this is that you can individualize the glasses. Mix it up a little, some with asparagus, some with celery. Place shooters on a round cocktail tray for added effect.

Dill Dip Shooters with Vegetable Sticks
Dill Dip
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons finely chopped white onion
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped dill weed
1 teaspoon seasoned salt
freshly ground pepper to taste

Combine all ingredients in a medium bowl. Season to taste with salt and pepper. Refrigerate until well chilled.

Fill about a tablespoon of dip into shooter shot glasses.

Vegetable Sticks
20 Carrot Sticks, or as needed
20 Celery Sticks, or as needed
20 Thin Asparagus Tips, or as needed
10 Grape Tomatoes on Cocktail Skewers, or as needed

Place vegetables sticks into glass. Add tomatoes on cocktail skewers for added color.

Who doesn’t like Salsa? I have several dishes designed for serving up salsa, including Chili-Shaped dip bowls. While these are great for a Mexican-Themed party, for the 50th Super Bowl I was looking for a more dressed to kill serving container. Love the idea of Margarita or Martini Glasses. Depending upon room (in the glasses and the tables), several glasses could be use, scattered about the room for easy of serving. Don’t forget to include demi-spoons so that guests can spoon the salsa onto their plates rather than try to scoop everything out using a chip.

Zesty Dressed Up Salsa
1 Medium Yellow Onion
1 Green Chili Pepper
10 Green Jalapeno Peppers
3 Yellow Peppers
2 Cans Stewed Mexican Tomatoes
1 Medium Green Pepper
Chili Powder, to taste
Salt, pepper, to taste
Garlic Powder, to taste
Onion Powder, to taste
Cayenne Pepper to taste
Lime Wedges for Garnish
Cilantro for garnish
Tortilla Chips for serving

Slice vegetables to fit into food processor, and blender until finely chopped. Place chopped vegetables in a sauce pan. Add remaining ingredients and bring to a full boil. Lower heat and let simmer for 20 minutes or until flavors are welled marred. Let cool completely before serving.

For milder salsa, use less peppers and more stewed tomatoes. Salsa will last two weeks in a well sealed container in the refrigerator.

Place salsa in large margarita or martini glasses as needed. If desired, garnish with fresh cilantro and a lime wedge on rim of glass. Serve with chips for dipping.

Things to Serve Up Cold

Pork Tenderloin Crostini
3 Green Onions, sliced – whites & greens separated
1 package Béarnaise Sauce Mix
¾ cup milk
¼ cup butter
1 lb pork tenderloin
1 teaspoon garlic salt
½ teaspoon coarsely ground black pepper
32 thin slices baguette-style French bread
4 teaspoons crushed PINK peppercorns or ultra-finely chopped red bell peppers

Chop onions, separating white portions from green. Place whites in saucepan, reserve green. Add sauce mix and milk, beat with wire whisk to combine. Add butter; cook over medium heat until mixture comes to a boil, stirring constantly. Reduce heat to low, simmer 1 minute. Cover and refrigerate at lease 2 hours or until very thick and cool.

Meanwhile; heat oven to 400-degrees. Place pork Tenderloins in shallow roasting pan; rub surface with garlic sand and pepper. Bake for 25-30 minutes or until no longer pink in center, registering 160- degrees. Cool 20 minutes or until cool enough to handle and slice.

Reduce oven temperature to 375-degrees. Place bread slices in an ungreased baking pan. Bate for 7-9 minutes. Cool completely.

When ready to assemble and serve: stir reserved green portion of onions into sauce. Cut pork into 32 slices. Place 1 slice pork on each toasted bread slice, folding or trimming slice if necessary. Top each with 1 teaspoon sauce; reserve any remaining sauce for another use.

Top each Crostini with crushed pink peppercorns or finely chopped red bell pepper. Place on a serving platter and serve.

Note: This can be made 1 day in advance. Slice tenderloin and wrap tightly, then store in refrigerator until ready to assemble. Keep bread in an air-tight container in a cool, dry place. Assemble shortly before serving.

Rather than form a traditional “ball”, if desired this down home delicious cheese ball spread could be fashioned into a football shape to show off its sporty side.

Smokey Bacon-Cheddar Cheese Ball
6 hickory-smoked bacon slices
1/2 cup chopped pecans
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup mayonnaise
1/4 cup sliced green onions
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
3 ounces cream cheese, softened

Cook bacon slices in a skillet over medium heat 5 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté pecans in hot drippings 2 minutes. Remove from heat, and cool 10 minutes. Stir together Cheddar cheese, mayonnaise, green onions, kosher salt, ground red pepper, softened cream cheese, bacon, and pecans.

Shape into a ball. Wrap in plastic wrap. Store in refrigerator up to 1 week.

To serve, place ball on serving platter. If desired, tuck curly-leaf parsley around ball and serve with assorted crackers.

Yukon Gold Roast Beef Crostini
10 small (about 2-inch) Yukon gold potatoes
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 cup mayonnaise
1 teaspoon prepared horseradish
1/4 teaspoon minced garlic
Dash white pepper
1/4 lb. shaved London-broil roast beef (from deli)
30 slices pimiento-stuffed green olives

Heat oven to 400°F. Cut off ends of each potato; discard ends. Cut potatoes into 3/8-inch-thick slices (about 3 per potato). Place slices on ungreased cookie sheet. Brush slices with oil; sprinkle each with garlic salt.

Bake at 400°F. for 15 to 20 minutes or until tender and golden brown. Cool 20 minutes or until completely cooled.

Meanwhile, in small bowl, combine mayonnaise, horseradish, garlic and pepper; mix well. Store in refrigerator until ready to use.

To serve, place potato slices on serving platter. Top each with about 1/2 teaspoon mayonnaise mixture. Top with roast beef. Garnish each with olive slice.

Things to Serve Up Warm

Pigs in a blanket would seem the logical choice for game day. I love them, and they are very game-kid friendly. Then Kiddo remembered a variation on the whole Pigs in a Blanket thing – instead of pastry for the blanket, use bacon instead. These are delicious, although messy. Be sure to have little picks nearby to help keep your fingers clean. While these are served warm from the oven, the smokies are actually assembled one day in advance, so that’s one less thing to deal with on game day.

Brown Sugar Bacon-Wrapped Smokies
1 lb bacon
1 (16 oz) Package Little Smokies
1 Cup Brown Sugar or to taste

Line baking sheet with foil, spray foil with non-stick spray. Set aside.

Place brown sugar in a shallow dish. Roll little Smokies in brown sugar, set aside.

Cut each strip of bacon in half (or thirds, depending on size). Coat with brown sugar, then wrap around Smokies. Place seam-side down on prepared baking pan. Cover with plastic wrap and refrigerate overnight.

Heat oven to 350-degrees.

Remove Smokies from refrigerator, sprinkle with a little more brown sugar. Transfer to baking rack over a foil-lined baking sheet.

Bake in the oven 30-45 minutes or until bacon is crisp and sugar has formed a nice, sweet glaze. For an extra-crisp finish, broil for about 5 minutes at the end.

Remove from oven, arrange on warm serving platter or better still; a chafing dish and serve. Arrange cocktail skewers in a shot glass for easy of serving.

I love the way these little barbecue delights present themselves. While the appearance might be “fancy” the concept and awesome flavor is simply delicious. There is nothing pretentious about barbecue meatballs no matter how you serve them up.

Mini Barbecue Meatball Cups
24 Packaged Frozen Meatballs, thawed
1/4 Cup Flour for surface
1 Tube Biscuits, non-flaky variety
1/2 Cup Prepared Barbecue Sauce, divided
1/2 Cup Shredded Colby Jack Cheese
1/2 Cup Caramelized Onions
3-4 green onions, chopped

Heat oven to 400 degrees.  Spray a mini muffin tin with non stick cooking spray and set aside.

Thinly slice onion and place in a skillet over medium heat. Saute onion until soft and deep golden-brown. Set aside until ready to use.

On a lightly floured work-space roll each biscuit out very thin, and trim into a square (approximately 4-inches). Cut the square into 4 equal mini squares. Lightly press dough into each opening in the muffin tin.  Divide shredded cheese evenly between each mini cup.

Toss meatballs in ¼ cup Barbecue sauce and press one meatball lightly into the dough of each opening. Bake for 8 minutes, then rotate the pan and bake for an additional 4 minutes, or until the biscuit dough is golden brown.

To serve, remove from muffin tin, top with a dollop of  remaining Barbecue sauce and garnish with caramelized onions and a pinch or so of green onions for color.

If desired, crunchy Fried Onion can be used in place of the caramelized onions for more texture. Or both can be used for flavor and texture.

There’s something about the presentation of grilled sausages that I simply cannot resist. You can use a wooden carving board and let guests cut as much or as little of the grilled sausages as they like.

Plum-Glazed Assorted Grilled Sausages
3/4 cup plum preserves
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
1/4 teaspoon freshly ground pepper
2 pounds assorted fresh sausages (Aidellss or Johnsonville)

Heat grill to 300-350-degrees (medium) heat.

In a small saucepan over low heat, cook preserves, vinegar and thyme seasoned with fresh ground pepper. Heat for 5 minutes, stirring often. Remove from heat, reserve half of the mixture for serving.

Grill sausages, covered with grill lid, 10 to 12 minutes or until done, turning occasionally and brushing with remaining half of plum mixture during last 5 minutes of grilling.

Remove from heat; let stand 5 minutes. Slice sausages at an angle as desired. Place reserved plum sauce in a small bowl in the center of a serving platter. Arrange sliced sausages around plum sauce and serve warm.

Cocktail forks or seafood forks work well for serving.

Variation: Grill up Johnsonville Brats. Serve along side small bowls of barbecue sauce, ketchup and deli-style mustard.

Don’t forget to round out your buffet table with an assortment of bowls of popcorn, assorted nuts and party-mix goodies to grab and go. If desired, bake up or purchase cupcakes and cookies to satisfy the sweet-tooth in all of us.

Have an awesome Super Bowl everyone!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

2 thoughts on “Super Bowl Munch Fest 2019”

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