Super Bowl snacks to snap up
With bets on the table, plays to be analyzed and coaching calls from the couch to be made don’t get sidelined by hunger on Super Bowl Sunday. You will need some fuel to get through game day. Here are our top picks for a Super Bowl snacks selection. Play it safe or put on your own halftime snack show!
Chillin’ Chili
Everyone is excited for the four fantastic quarters lying ahead. You will need your stamina to keep up with the game. Chili is perfect for game day. And it can be made a day ahead and throw in the fridge or several days ahead and frozen. Sunday morning get it simmering while you settle into the best seat in the house. Let people make their own plays with all the fixings – sour cream, grated cheese, green onions and garlic bread.
Layer upon Layer Dip
Tackle a delicious layered dip with some chips or bread. Make it 3, 5 or 7 layers, there is no limit. Start with some cream cheese, sour cream or taco beef and build from there. Guacamole, salsa, shredded lettuce, chopped onion, grated cheese are all teammates in this dish. Stack all these layers on chips and toasted flat bread.
Sliding into Half Time
Whatever the score is at half time, this is the time to put on a show! These snack size sandwiches can go down in a bite or two. Traditionally a mini burger you can also try pulled pork, braised beef or vegetarian with portobello mushrooms and peppers. Sneak in some greens with your side salads to cover all your nutritional needs while debating who truly had the best play of the first half.
Coaches Call Corn
The pressure is on! Keep your hands busy while your eyes are glued to the second half with easy to grab popcorn. Light and fluffy, you can dress it up in team colours. White cheddar is always a fan favourite, or at least should be the visitor favourite. Go red with buffalo wing flavours by adding some sugar and hot sauce. You may be on the edge of your seat, but your hand is in the bowl!
Frosted Football Krispies
The final touchdown has been made and the score has been settled. Now is the time to review favourite plays and relive the moments that make or break champions. Grab a football shaped Krispy treat to demonstrate the way the you would have made that last throw. Use cocoa rice puffs and some icing for the perfect football finish!
Texas Chili
Source: Carrie from Eating on a Dime
1/3 cup dehydrated onions
2 tsp garlic powder
3 cups tomato sauce
1 can Rotel
1.5 tbsp chili seasoning
1 can pinto beans
1 can chili beans
1 cup Water
2 lbs ground beef (or turkey) – this can be raw or cooked
Put all ingredients in your labeled freezer bag and place in the freezer. Place into the crockpot (ingredients can be thawed or frozen) and cook on low for 6 to 8 hours. Break up the meat once it is cooked. We served this with a side of cornbread and topped with shredded cheese.
Cocoa Rice Krispies Football Treats
Source: Back of the Kellogg’s Rice Krispies cereal box
3 tbsp butter or margarine
1 package (about 40oz) regular marshmallows OR 4 cups miniature marshmallows
1/2 cup peanut butter
6 cups chocolate-flavoured crisped rice cereal
Canned frosting or decorating gel
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. Add cereal. Stir until well coated. Cool slightly. Using buttered hands shape mixture into sixteen 3-inch footballs. Decorate with frosting. Best if served the same day.
Crock Pot Pulled Pork Sliders
Source: Kaleigh from Lively Table
For the pulled pork:
1 pork loin roast (3-4 lb) – or shoulder/butt roast
1/3 cup BBQ Spice Rub
1 tbsp olive oil
2 tbsp apple cider vinegar
1/2 – 1 cup of your favorite barbecue sauce
For sliders:
Slider buns
Red onion
Dill pickles, thinly sliced
Greek yogurt coleslaw (recipe below)
For the coleslaw:
5 cups each cabbage, carrots, and/or broccoli – shredded (or prebagged slaw mix)
1/2–1 cup Greek yogurt coleslaw dressing
Trim any visible fat from pork. Rub all over with spice rub. Rub with olive oil and place in slow cooker. Add apple cider vinegar and cook on low setting 6-8 hours.
While pork is cooking, prepare coleslaw. Pour coleslaw mix into a large bowl. Pour dressing over slaw mix and toss well to coat. Refrigerate until ready to use.
Use forks to shred pork into bite-sized pieces. Stir in barbecue sauce and keep on warm setting until ready to serve.
To assemble sliders, place shredded pork on slider buns. Top with coleslaw, pickles, onions, and more sauce as desired. Enjoy!
7 Layer Dip
Source: Holly Nilsson from Spend with Pennies
1 1/4 cups salsa
16 oz can refried beans
2 tbsp milk
8 oz cream cheese, softened
1/2 cup sour cream
2 tbsp taco seasoning
1 cup guacamole, prepared
1 1/2 cups cheddar cheese 1/2 cup black olives or tomatoes
4 green onions, slice
Place salsa in a sieve to drain any liquid (this keeps your dip from getting runny). Combine refried beans and milk (or you can use the liquid from the salsa if you prefer) until smooth. Spread in the bottom of a 9×13 pan.
Combine cream cheese, sour cream and taco seasoning with a mixer on medium. Spread over refried beans.
Spoon guacamole over cream cheese and gently spread. Repeat with drained salsa.
Top with cheese, olives/tomatoes and green onions.
Chill 1 hour before serving. Serve with tortilla chips or crackers.