5 Super Bowl Foods That Remind Us of Home

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It’s that time of year again, and we couldn’t be more excited for the Super Bowl! Whether you watch for the game itself, the ads, the halftime show, or just like the beer and food, there’s something for just about everyone to enjoy!

In preparation for the big game, we started talking about our favorite "Super Bowl" or football foods, and how they remind us of that "home" feeling. Here's a list of some of those favorites of ours, recipes included! Of course, being Cincinnatians, we knew exactly where to start...


SKYLINE DIP

 Cincinnati-Style-Chili-Cheese-Dip-4-680x921

Ingredients:
1 (8 oz) package cream cheese
1 (13 oz) package frozen or 1 (15 oz) can Cincinnati style chili
1 (8 oz) package shredded cheddar cheese
1⁄4 cup onion, diced (optional)

Instructions:
Preheat oven to 350 degrees.
Spread cream cheese on bottom of casserole dish.
Sprinkle diced onions (optional).
Pour chili over onions and cream cheese.
Cover with cheddar cheese.
Conventional oven: bake at 350 until cheese is bubbling but not brown, about 10 minutes.
Microwave oven: heat on high for 2 minutes or until cheese is melted.


Serve warm with tortilla chips or corn chips.


BUFFALO CHICKEN DIP

 Buffalo-Chicken-Dip_exps34952_TH2847295B02_20_7bC_RMS-696x696

Ingredients:
1 package (8 oz) cream cheese, softened
1 cup cooked chicken breast
1/2 cup buffalo wing sauce
1/2 cup ranch or blue cheese salad dressing
2 cups shredded colby-monterey jack cheese
French bread baguette slices, celery ribs or tortilla chips
1 package (8 oz) cream cheese, softened
1 cup cooked chicken breast
1/2 cup buffalo wing sauce
1/2 cup ranch or blue cheese salad dressing
2 cups shredded colby-monterey jack cheese
Baguette slices, celery ribs or chips

Instructions:
Preheat oven to 350°.
Spread cream cheese into an ungreased shallow 1-qt. baking dish.
Layer with chicken, wing sauce and salad dressing.
Sprinkle with cheese.
Bake, uncovered, 20-25 minutes or until cheese is melted.

Serve with baguette, celery, chips, or other dippers.


CROCK POT MEATBALLS / LIL’ SMOKIES

 grape-jelly-meatballs-1-1200x1200

Ingredients:
32 oz bag frozen fully cooked meatballs (about 50) OR 2 bags lil’ smokies
18 oz jar grape jelly
18 oz BBQ sauce

Instructions:
Combine the grape jelly and BBQ sauce in a small bowl or in the base of your slow cooker.
Add meatballs and stir until they are coated with the sauce.
Cook on high for 2 to 3 hours.

Enjoy as an appetizer or serve over rice for a main dish.

CHILI

 boilermaker-tailgate-chili

Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 oz) cans chili beans, drained
1 (15 oz) can chili beans in spicy sauce
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 oz) bag corn chips
1 (8 oz) package shredded cheddar cheese

Instructions:
Heat a large stock pot over medium-high heat.
Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned.
Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste.
Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer.
Season with chili powder, worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar.
Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.
The longer the chili simmers, the better it will taste.
Remove from heat and serve, or refrigerate, and serve the next day.

Ladle into bowls, and top with corn chips and shredded Cheddar cheese. You can also eat with cooked pasta or oyster crackers.

(***Special shout-out to our friend Nancy Powers for getting us hip to this amazing recipe!)

CHICKEN WINGS

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No recipes for these, we just like to wing it 😉