| Lori Ann's Guide To The SuperBowl |
| Admittedly, in our house, we are Steeler Fans, but even if you are rooting for the Seahawks, you will find a lot of great ideas for throwing a fantastic Super Bowl party this year. Check out my Super Bowl Links to help you get in the mood and then sit down and plan your party using my easy and fun ideas. |
| Surefire Super Bowl Party Tips |
| Super Bowl Links |
1. Invite a mix of people, including men, women, and children, so that
there are those that want to watch the game and those who want to just
hang out.
2. Have a game watching room and a hang out room, so those that
want to snack and chat won't interrupt the game.
3. Ask all your guests to pick a team and wear that teams colors or
jerseys.
4. Have everyone write down a guess for the halftime score and then
give a prize to the person that comes the closest.
there are those that want to watch the game and those who want to just
hang out.
2. Have a game watching room and a hang out room, so those that
want to snack and chat won't interrupt the game.
3. Ask all your guests to pick a team and wear that teams colors or
jerseys.
4. Have everyone write down a guess for the halftime score and then
give a prize to the person that comes the closest.
| Click Here for free printable party decorations! |
|
| Lori Ann's Favorite Football Food |
Souper Onion Dip
16 oz cream cheese 1 cup sour cream
1 envelope onion soup mix
Mix all ingredients with a hand mixer. Chill for 3 hours and
serve with raw vegetables or potato chips.
Artichoke Dip
1 cup mayonnaise 2 cans artichoke hearts
1 cup parmesan cheese 1 tbsp garlic powder
Drain the artichoke hearts and chop them into pieces the
size of a quarter. This recipe tastes best when you use
fresh grated parmesan, but you can use the canned kind.
Mix all ingredients and spread evenly in a glass baking
dish. Bake at 350 for 20 minutes. Serve with crackers or
tortilla chips
Buffalo Chicken Wing Dip
2 cans chicken breast 1 cup ranch dressing
2 8 oz bricks cream cheese ¼ cup hot sauce
Mix all ingredients with a hand mixer and spread into a
glass casserole dish. Bake at 350 for 40 minutes. Serve
with crackers, tortilla or corn chips, or celery sticks.
16 oz cream cheese 1 cup sour cream
1 envelope onion soup mix
Mix all ingredients with a hand mixer. Chill for 3 hours and
serve with raw vegetables or potato chips.
Artichoke Dip
1 cup mayonnaise 2 cans artichoke hearts
1 cup parmesan cheese 1 tbsp garlic powder
Drain the artichoke hearts and chop them into pieces the
size of a quarter. This recipe tastes best when you use
fresh grated parmesan, but you can use the canned kind.
Mix all ingredients and spread evenly in a glass baking
dish. Bake at 350 for 20 minutes. Serve with crackers or
tortilla chips
Buffalo Chicken Wing Dip
2 cans chicken breast 1 cup ranch dressing
2 8 oz bricks cream cheese ¼ cup hot sauce
Mix all ingredients with a hand mixer and spread into a
glass casserole dish. Bake at 350 for 40 minutes. Serve
with crackers, tortilla or corn chips, or celery sticks.
Broccoli Salad
1 ½ Cups Miracle Whip Salad Spread
½ Cup of Sugar
2 TBSP Wine Vinegar
8 Heads of Broccoli
1 LB of Bacon, Fried Crisp and Crumbled
1 Red Bell Pepper, Finely Diced
1 Cup of Shelled Sunflower Seeds
Mix together the Miracle Whip, sugar and wine
vinegar until thoroughly blended. Place this in
the refrigerator for at least thirty minutes. As the
dressing is chilling, you can assemble the rest of
the salad. Chop the broccoli extremely fine.
When you are finished, each piece of broccoli
should be about the size of a raison. This can be
done in a food processor, but in my experience
you get a better consistency if you chop it by
hand. Peel the stocks and mince them up as well.
It is very important that the broccoli be chopped
this small, as it will blend better with the other
flavors. Mix the diced red pepper, crumbled
bacon, and sunflower seeds with the broccoli in a
large bowl. Mix in the chilled dressing and serve.
This salad keeps well and tastes just as good a
day later.
Makes enough to serve a group.
1 ½ Cups Miracle Whip Salad Spread
½ Cup of Sugar
2 TBSP Wine Vinegar
8 Heads of Broccoli
1 LB of Bacon, Fried Crisp and Crumbled
1 Red Bell Pepper, Finely Diced
1 Cup of Shelled Sunflower Seeds
Mix together the Miracle Whip, sugar and wine
vinegar until thoroughly blended. Place this in
the refrigerator for at least thirty minutes. As the
dressing is chilling, you can assemble the rest of
the salad. Chop the broccoli extremely fine.
When you are finished, each piece of broccoli
should be about the size of a raison. This can be
done in a food processor, but in my experience
you get a better consistency if you chop it by
hand. Peel the stocks and mince them up as well.
It is very important that the broccoli be chopped
this small, as it will blend better with the other
flavors. Mix the diced red pepper, crumbled
bacon, and sunflower seeds with the broccoli in a
large bowl. Mix in the chilled dressing and serve.
This salad keeps well and tastes just as good a
day later.
Makes enough to serve a group.
Taco Salad
1 Head of Lettuce, Shredded
3 Onions, Diced
3 Tomatoes, Diced
8 Oz of Cheddar Cheese, Shredded
1 LB of Ground Beef
1 Can Kidney Beans, Drained
1 Large Bottle of Thousand Island Dressing
1 Bag of Tortilla Chips, Crushed
Mix lettuce, Onion, tomato, and cheese in a large bowl.
Set aside and brown the ground beef in a large skillet.
When it is fully cooked, remove from heat and stir in
kidney beans. Add the hamburger mixture to the lettuce
mixture and blend well. Mix in the entire bottle of
Thousand Island dressing, making sure that it is
thoroughly blended. Right before serving mix in the
crushed chips.
Pierogies
3 Eggs
¾ Cup of Milk
¼ Cup of Half & Half
¼ Cup + 1 Stick of Butter
Pinch of Salt
5 ½ Cups of Flour
1 Egg White, Beaten
1 TBSP Water
Leftover Mashed Potatoes
½ Cup of Cheddar Cheese
2 Onions- 1 Minced and one Quartered
Mix together eggs, milk, Half & Half, ¼ cup of butter, and
salt. Slowly blend in flour until a soft dough forms. Let the
mixture sit in a warm place for 5 minutes. Knead the
dough on a lightly floured surface for10 minutes. Divide it
into 4 equal portions. As you work with one section, keep
the other portions covered with a damp towel. Roll each
section out to 1/8 inch thick and cut out 3 inch circles with
a biscuit cutter. Beat together egg white and water and set
aside. In a medium bowl mix together, mashed potatoes,
cheese, and minced onion. Place 1 TBSP of this mixture
in the center of each dough circle. Fold dough in half, over
the filling and brush with the egg wash. Crimp the edges
together with a fork and set on wax paper until you are
ready to use. Boil the pierogies in water for five minutes.
Sauté a quartered onion in stick of butter until the butter is
completely melted and the onion is tender. Serve over
Pierogies
Gooey Cake
½ Cup Butter (NO SUBSTITUTIONS)
1 Box Yellow Cake Mix
3 Eggs
1 - 8 oz. Package of Cream Cheese
1/2 TSP Almond Extract
4 Cups of Confectioners' Sugar
Preheat oven to 350. Lightly grease a 9x13 cake pan. Melt
butter. In a large bowl, stir melted butter, along with one
egg, into the cake mix. Press mixture into pan. In the same
bowl, mix cream cheese, almond extract, confectioners
sugar and the remaining two eggs. Beat for three minutes
with an electric mixer set on medium high speed. Spread
over top of the cake mixture in the pan. Bake at 350 for 35-
45 minutes until golden brown on top. Allow cake to cool.
Dust the top with confectioners’ sugar. (Cake will be gooey
on the top, so don't over bake!)
1 Head of Lettuce, Shredded
3 Onions, Diced
3 Tomatoes, Diced
8 Oz of Cheddar Cheese, Shredded
1 LB of Ground Beef
1 Can Kidney Beans, Drained
1 Large Bottle of Thousand Island Dressing
1 Bag of Tortilla Chips, Crushed
Mix lettuce, Onion, tomato, and cheese in a large bowl.
Set aside and brown the ground beef in a large skillet.
When it is fully cooked, remove from heat and stir in
kidney beans. Add the hamburger mixture to the lettuce
mixture and blend well. Mix in the entire bottle of
Thousand Island dressing, making sure that it is
thoroughly blended. Right before serving mix in the
crushed chips.
Pierogies
3 Eggs
¾ Cup of Milk
¼ Cup of Half & Half
¼ Cup + 1 Stick of Butter
Pinch of Salt
5 ½ Cups of Flour
1 Egg White, Beaten
1 TBSP Water
Leftover Mashed Potatoes
½ Cup of Cheddar Cheese
2 Onions- 1 Minced and one Quartered
Mix together eggs, milk, Half & Half, ¼ cup of butter, and
salt. Slowly blend in flour until a soft dough forms. Let the
mixture sit in a warm place for 5 minutes. Knead the
dough on a lightly floured surface for10 minutes. Divide it
into 4 equal portions. As you work with one section, keep
the other portions covered with a damp towel. Roll each
section out to 1/8 inch thick and cut out 3 inch circles with
a biscuit cutter. Beat together egg white and water and set
aside. In a medium bowl mix together, mashed potatoes,
cheese, and minced onion. Place 1 TBSP of this mixture
in the center of each dough circle. Fold dough in half, over
the filling and brush with the egg wash. Crimp the edges
together with a fork and set on wax paper until you are
ready to use. Boil the pierogies in water for five minutes.
Sauté a quartered onion in stick of butter until the butter is
completely melted and the onion is tender. Serve over
Pierogies
Gooey Cake
½ Cup Butter (NO SUBSTITUTIONS)
1 Box Yellow Cake Mix
3 Eggs
1 - 8 oz. Package of Cream Cheese
1/2 TSP Almond Extract
4 Cups of Confectioners' Sugar
Preheat oven to 350. Lightly grease a 9x13 cake pan. Melt
butter. In a large bowl, stir melted butter, along with one
egg, into the cake mix. Press mixture into pan. In the same
bowl, mix cream cheese, almond extract, confectioners
sugar and the remaining two eggs. Beat for three minutes
with an electric mixer set on medium high speed. Spread
over top of the cake mixture in the pan. Bake at 350 for 35-
45 minutes until golden brown on top. Allow cake to cool.
Dust the top with confectioners’ sugar. (Cake will be gooey
on the top, so don't over bake!)
Chili Cheese Dog Pot Pie
2 Cups All Purpose Baking Mix
2/3 Cup of Water
3 Cups of Chili With Beans
½ LB of Beef Hot Dogs, Sliced
2 Cups Shredded Cheddar Cheese
1 Onion, Diced
Preheat the oven to 350. In a medium bowl, mix
together the baking mix and water to form a
smooth dough. Set aside. Spread half of the chili
into the bottom of a 1 ½ quart casserole dish.
Make a layer of the hot dogs over the chili.
Cover the hot dog layer with onion and cheese,
and then top with the rest of the chili. On a lightly
floured surface, roll out the biscuit dough to 1/4
inch thickness. Lay the dough over the contents
of the dish, and poke a few slits to vent steam.
Bake for 15 to 25 minutes or
until the top crust is golden.
Baked Beans
2 Cans of Pork and Beans
2 TBSP Ketchup
3 Slices of Bacon, Cut Into Small Pieces
2 TBSP Brown Sugar
1 TBSP Onion, Minced
1 TBSP Worcestershire Sauce
1 TSP Liquid Smoke
2 TSP Mustard
Combine all of the ingredients in casserole dish.
Bake, uncovered, 1 hour at 350 degrees.
Enchiladas
2 LBS Ground Beef
1 Onion, Diced
1 Can Diced Chili Peppers
2 Cans Cream of Mushroom Soup
1 ½ Cups of Cheddar Cheese
1 ½ Cups of Jack Cheese
1 Can Mild Red Enchilada Sauce
1 Small Can of Sliced Olives
12 Flour Tortillas
Brown ground beef with onion in a large skillet.
When it is thoroughly cooked, remove from heat
and stir in chili peppers and soup. Spoon
generous portions of the meat mixture into a
flour tortilla. Sprinkle a little bit of both kinds of
cheese over the meat mixture. Roll the tortilla
up and place seam side down in 13x9 glass dish.
Repeat with the rest of the tortillas, using all of
the meat mixture, but reserving about a ½ cup of
each kind of cheese. When you are finished
assembling all of the enchiladas, pour the entire
can of enchilada sauce over them. Top with
remaining cheese and sprinkle sliced olives on
top. Bake at 400, for 25 minutes and until the
cheese is melted and bubbly.
2 Cups All Purpose Baking Mix
2/3 Cup of Water
3 Cups of Chili With Beans
½ LB of Beef Hot Dogs, Sliced
2 Cups Shredded Cheddar Cheese
1 Onion, Diced
Preheat the oven to 350. In a medium bowl, mix
together the baking mix and water to form a
smooth dough. Set aside. Spread half of the chili
into the bottom of a 1 ½ quart casserole dish.
Make a layer of the hot dogs over the chili.
Cover the hot dog layer with onion and cheese,
and then top with the rest of the chili. On a lightly
floured surface, roll out the biscuit dough to 1/4
inch thickness. Lay the dough over the contents
of the dish, and poke a few slits to vent steam.
Bake for 15 to 25 minutes or
until the top crust is golden.
Baked Beans
2 Cans of Pork and Beans
2 TBSP Ketchup
3 Slices of Bacon, Cut Into Small Pieces
2 TBSP Brown Sugar
1 TBSP Onion, Minced
1 TBSP Worcestershire Sauce
1 TSP Liquid Smoke
2 TSP Mustard
Combine all of the ingredients in casserole dish.
Bake, uncovered, 1 hour at 350 degrees.
Enchiladas
2 LBS Ground Beef
1 Onion, Diced
1 Can Diced Chili Peppers
2 Cans Cream of Mushroom Soup
1 ½ Cups of Cheddar Cheese
1 ½ Cups of Jack Cheese
1 Can Mild Red Enchilada Sauce
1 Small Can of Sliced Olives
12 Flour Tortillas
Brown ground beef with onion in a large skillet.
When it is thoroughly cooked, remove from heat
and stir in chili peppers and soup. Spoon
generous portions of the meat mixture into a
flour tortilla. Sprinkle a little bit of both kinds of
cheese over the meat mixture. Roll the tortilla
up and place seam side down in 13x9 glass dish.
Repeat with the rest of the tortillas, using all of
the meat mixture, but reserving about a ½ cup of
each kind of cheese. When you are finished
assembling all of the enchiladas, pour the entire
can of enchilada sauce over them. Top with
remaining cheese and sprinkle sliced olives on
top. Bake at 400, for 25 minutes and until the
cheese is melted and bubbly.