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13 Super Bowl Party Recipes

February 1, 2011

Super Quick Chili Bites

Beth Dreiling Hontzas

Slice tops from 16 (1-oz.) hearty round dinner rolls, and then let guests hollow out centers and spoon chili into them.

Total: 27 minutes
Yield: Makes 8 servings


  • 2  pounds  lean ground beef
  • 2  tablespoons  chili powder
  • 1  tablespoon  Creole seasoning
  • 1  teaspoon  ground cumin
  • 2  (16-oz.) cans diced tomatoes with green pepper and onion
  • 2  (16-oz.) cans small red beans
  • 2  (8-oz.) cans tomato sauce
  • Toppings: shredded Cheddar cheese, sliced green onions, diced tomatoes


1. Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute.

2. Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with toppings.

Southern Living, FEBRUARY 2010

Colby-Pepper Jack Cheese Dip

Prep: 15 min., Bake: 30 min.

Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.

Yield: Makes 10 servings


  • 1  (8-oz.) package cream cheese, softened
  • 2/3  cup  sour cream
  • 1/3  cup  mayonnaise
  • 1  tablespoon  finely chopped canned chipotle pepper in adobo sauce
  • 2  teaspoons  chili powder
  • 2  cups  chopped cooked chicken
  • 2  cups  (8 oz.) shredded colby-Jack cheese blend
  • 1  (4-oz.) can chopped green chiles
  • 4  green onions, finely chopped
  • 2  jalapeño peppers, seeded and minced
  • 1/4  cup  chopped fresh cilantro
  • Garnish: fresh cilantro sprig
  • Tortilla and sweet potato chips


1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.

Vicki Ross, Austin, Texas, Southern Living, NOVEMBER 2008

Angela’s Spicy Buffalo Wings

Photo: Beth Dreiling Hontzas

Serve with plenty of cool beverages.

Total: 55 minutes
Yield: Makes 4 servings


  • 2 1/2  pounds  chicken wing pieces (wings already cut)
  • 2  teaspoons  salt
  • 3/4  teaspoon  ground black pepper
  • 1/4  teaspoon  ground red pepper
  • 1/4  teaspoon  onion powder
  • 1  cup  all-purpose flour
  • Vegetable oil
  • Spicy Buffalo Sauce
  • Cool Ranch Sauce
  • Celery sticks


1. Sprinkle wings with salt and next 3 ingredients. Dredge in flour, shaking to remove excess.

2. Pour oil to depth of 2 inches into a large deep skillet; heat to 350°. Fry wings, in batches, 3 to 4 minutes on each side or until done. Drain on a wire rack over paper towels. Toss wings in Spicy Buffalo Sauce; serve immediately with Cool Ranch Sauce and celery sticks.

Southern Living, SEPTEMBER 2010

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One Comment leave one →
  1. Anonymous permalink
    February 7, 2011 4:33 am

    Thanks for inspiring with your recipes and hospitality. But now you know well all be clamoring for an invite to your table! Love, LJ

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