What's on Tap

What's on Tap

Tasty recipes for that Super Bowl party

Posted January 30, 2013
Updated January 31

Having that Super Bowl Sunday party at your house this year? Or maybe you are searching for a great side item to bring to a friend's house.

Below are a few of our favorite recipes that would be Super Bowl suitable:

Sausage Balls

  • 1 pound hot sausage
  • 10 ounces of extra sharp cheddar, shredded
  • 1 teaspoon paprika
  • 3 cups Bisquick
  • Texas Pete or Cayenne pepper to taste

Mix all the ingredients together. Form into bite-size balls and place on a baking sheet. Bake at 350 degrees for 15 minutes or until brown on the bottom.

Slow cooker vegan pimento cheese fondue

  • 1 can (15 ounces) white beans, drained and rinsed
  • 3/4 cup water
  • 2 tablespoons vegan chicken-flavored bouillon
  • 1 jar (2 ounces) diced pimentos, drained
  • 2 cups shredded Daiya vegan cheddar cheese
  • 2 tablespoons vegan mayonnaise or olive oil
  • 1/2 teaspoon stone-ground mustard
  • Salt and pepper, to taste

Add the beans and the water to a food processor or blender and purée until smooth. Oil the crock of the slow cooker. Add the purée and the remaining ingredients and cook on low for 1 to 1 1/2 hours, or until the cheese is fully melted.

You will need to stir it a few times (about every 20 minutes) during cooking to fully incorporate the cheese as it melts. If you prefer a thinner fondue, just add more water until it is the consistency that you desire.

Yield: 16 appetizer-sized servings

Ham and Cheese Roll-ups

  • 1 1lb. Package of pizza dough
  • 8 oz. Deli ham, thinly sliced
  • 4 oz. Smoked provolone, thinly sliced
  • ½ yellow onion, cut into thin slices
  • 2 teaspoons whole-grain mustard
  • 2 Tablespoons extra-virgin olive oil
  • 1 small head romaine, torn into pieces

Heat oven to 400 degrees. Roll the pizza dough into a 14-inch circle and cut into 8 triangles. Stack a piece of ham, ½ slice of cheese, and onion on the bottom of each triangle and roll the dough up around the filling (some of the filling will stick out the ends.) Transfer the rolls to parchment-lined baking sheet. Bake until golden and crisp, about 20 minutes. Combine the mustard and oil in a medium bowl and toss with the romaine. Serve with the roll-ups.

Spiced Peanuts

  • 2 cup granulated sugar
  • 1 cup water
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 3 cups roasted shelled NC peanuts

Boil sugar, water and spices until syrup reaches hard crack stage (295-310 degrees). Drop peanuts into syrup. Stir until nuts are coated. Pour out on foil (sprayed with non-stick cooking spray) or a silt pat and allow peanuts to cool. Store spiced peanuts in an airtight container.

Pizza Roll-up

  • 1 8-inch whole wheat flour tortilla
  • 2 tablespoons prepared pizza sauce
  • 12 leaves baby spinach
  • 3 tablespoons shredded part-skim mozzarella
  • 1/2 cup cucumber spears
  • 1/2 cup cauliflower florets
  • 2 tablespoons low fat creamy dressing, such as ranch
  • 1 cup small watermelon pieces
  • 6 chocolate wafer cookies

Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and sprinkle cheese on top. Microwave on High until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired. Pack the slices in a medium container.

Pack cucumber and cauliflower in another medium container. Nestle a small, dip-size container among the vegetables and add dressing.

Pack watermelon in one small container and cookies in another small container.

Worldly Deviled Eggs

For French eggs:

  • 6 hard-cooked eggs
  • 1/4 cup chopped cooked spinach, well drained
  • 1/4 cup diced Brie cheese
  • 1/4-cup mayonnaise
  • Garnish with chopped tomatoes, if desired

For Greek eggs:

  • 6 hard-cooked eggs
  • 1/4-cup feta cheese
  • 1/4 cup chopped ripe olives
  • 1/4-cup mayonnaise
  • Garnish with olive slices and oregano sprigs, if desired

For Italian eggs:

  • 6 hard-cooked eggs
  • 1/4 cup finely chopped prosciutto
  • 1/4-cup mayonnaise
  • 2 tablespoons grated Parmesan cheese

For Mexican eggs:

  • 6 hard-cooked eggs
  • 1/4-cup salsa
  • 1/4 cup finely shredded cheddar or jalapeno cheese
  • 2 tablespoons mayonnaise
  • Garnish with chili powder, cilantro sprigs, or additional cheese, if desired.

For French eggs:
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with a fork. Stir in remaining ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each reserved white half. Chill to blend flavors.

For Greek eggs:
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with a fork. Stir in remaining ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each reserved white half. Chill to blend flavors.

For Italian eggs:
Garnish with parsley sprigs, basil leaves, or additional prosciutto, if desired.
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with a fork. Stir in remaining ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each reserved white half. Chill to blend flavors.

For Mexican eggs:
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with a fork. Stir in remaining ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each reserved white half. Chill to blend flavors.

Bacon Roll-ups

  • ¼ cup butter or margarine
  • ½ cup water
  • 1 ½ cup packaged herb-seasoned stuffing mix
  • 1 egg, slightly beaten
  • ¼ lb. hot or mild bulk sausage
  • ½ to 1 lb. sliced bacon

Melt butter in water in a saucepan. Remove from the heat, stirring into the stuffing mix, and then add the egg and the sausage. Blend thoroughly. Chill for about an hour for easier handling. Shape into balls or small oblongs the size of pecans. Cut bacon strips into thirds, crosswise, wrap 1 piece around the dressing mixture and fasten with a wooden toothpick. Place on a rack in a shallow pan and bake and 375 degrees for 35 minutes or until brown and crisp. Drain on a paper towel and serve hot. Freezes well before baking.

Easy Empanadas

  • 3 cups chopped, cooked chicken
  • 1 (8-ounce) package shredded cheese blend
  • 4 ounces cream cheese, softened
  • 1/4 cup chopped red bell pepper
  • 1 jalapeno, seeded and chopped (optional)
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 (15-ounce) package refrigerated pie crusts
  • Water

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 pie crust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total.

Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month).

Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Hot Crab Dip

  • 1 pound backfin crabmeat
  • 1 tablespoon milk
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground white pepper
  • 8 ounces cream cheese, softened
  • 2 tablespoons grated onion
  • 1 teaspoon horseradish
  • Paprika

Remove any shell or cartilage from crab meat.

Mix cream cheese, milk, onion, lemon juice, horseradish, and pepper in medium bowl. Gently fold in crab meat. Place in 8-inch pie dish. Sprinkle with paprika. Bake at 350 degrees for 15 to 20 minutes or until bubbly. Serve with assorted crackers.

Sweet & Savory Burger Rolls

  • 1 1/2 lbs. ground beef (85/15)
  • 8 Egg roll wrappers (usually found in the produce section by the tofu)
  • 2 cups pimento cheese (Fresh Market was used for the winning recipe)
  • 1 medium sweet onion diced
  • 4 garlic cloves chopped fine
  • 2 Tablespoons steak seasoning (Lawry’s)
  • 6 oz. Bronco Bob’s Raspberry Chipotle Sauce
  • 1 ½ cups canola or peanut oil
  • Salt & Pepper

In a 10 inch cast iron skillet, heat 2 tablespoons of oil and sauté the onions and garlic for 5-8 minutes. Remove garlic & onions and add the ground beef. (All on medium heat depending on your cook top) Brown the ground beef in the skillet and then drain the excess fat in a colander. Combine the cooked ground beef, onions, garlic and Lawry’s in a mixing bowl. Salt & pepper to taste. Lay your Egg roll wrappers on a cutting board with a point facing you - put about 4 ounces of the beef mixture ,1 tsp. of the pimento cheese, and 1 tsp. of the Raspberry Chipotle sauce on the bottom third of the egg roll wrapper. Wet the edges of the egg roll with water and roll the wrapper, tucking in the edges. Roll all 14 burger rolls.

Add the remaining oil to the cast iron skillet and heat to 400 degrees (use a thermometer). Gently lay 2 rolls at a time in the hot oil and cook approximately 45 seconds on each side. Brush with the Raspberry Chipotle sauce on the cooked egg roll and allow to cool on paper towels for a couple of minutes. Serve and enjoy!

2 Burger rolls per serving.

Jalapeno and Sausage Dip

  • 1-cup mayo
  • 2 pkg. cream cheese
  • 1 (4oz.) can diced green chilies, drained
  • 1 cup shredded Parmesan cheese
  • 3 finely chopped jalapenos (I substitute 1 jalapeno for a hot red pepper for heat and color)
  • 1 lb. sausage, browned and drained

Mix everything together except a little of the cheese. Pour into a baking dish. Sprinkle the rest of the cheese on top.
Bake dip at 350 for about 30 minutes or until lightly browned around the edges.

NC Beef Skewers

  • Beef tips (1 pound will feed 8-10 for appetizers) cut in half
  • Grape tomatoes
  • Fresh mozzarella balls
  • Black olives
  • Pepperoni

Cut beef tips in half so they are bite-size. Season your meat with Worcestershire and salt and pepper. Brown your beef in a pan with a little olive oil until medium well. Place a piece of beef between your other ingredients on each toothpick having only 3 items per appetizer. You can mix and match.

NC Veggie tray with Wasabi Dip

  • 1-cup mayonnaise
  • 4 teaspoons reduced sodium soy sauce
  • 1 ½ teaspoons sugar
  • 2 teaspoons fresh lemon juice
  • 4-6 teaspoons wasabi paste

Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved. Choose your favorite NC vegetables to serve it with.

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