Community Corner

Recipes: Cook Up These Reader, Staff Favorites for Super Bowl Sunday

You've still got time to stock up on ingredients to make some of this tasty party fare.

While many people are legitimately interested in seeing whether the New England Patriots or the New York Giants will pull out a win this Super Bowl Sunday, all the delectable food we’ll be putting in our mouths is probably just as exciting.

Patch readers and local editors from across the metro area shared their favorite game day recipes, and we’ve compiled the favorites:

Bacon-Wrapped Cocktail Wieners

Submitted by Raunatte Janisch, mother of Woodbury Patch editor Kris Janisch

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  • 1 package of LIL SMOKIES cocktail wieners
  • 1 lb. of bacon
  • Brown sugar
  • 1 box of tooth picks  (I use the round ones; they are stronger.)

Slice the bacon in fourths. Wrap the bacon around the wiener. Fasten with a tooth pick. Place on a backing sheet. Sprinkle with brown sugar. Bake at 325 degrees. I turn them every 15 minutes and add a bit more brown sugar. They take about 45 minutes. You could bake them at a higher temperature, but then you really have to watch them. Put in a Crockpot and serve warm.

Taco Soup

Submitted by Jenn Schoemer, wife of St. Michael Patch editor Mike Schoemer

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  • 1 lb. of lean (85 percent or better) ground beef
  • 1 medium onion, chopped
  • 1 can (15 oz.) corn
  • 1 can (15 oz.) chilibeans
  • 1 large can (32 to 40 oz.) tomato juice
  • 1 package of taco seasoning

Brown the ground beef with the chopped onion, drain. Combine the remaining ingredients in a stock pot or slow cooker. Bring it to a boil, then simmer for 20 minutes. Add water to reach desired consistency. It's as good as chilli if you add chips and cheese to your bowl.

Buffalo Chicken Chili

Submitted by Mendota Height Patch Editor Danielle Cabot

  • 1 tbsp. butter
  • 1 can of lager
  • 1 bottle Frank’s buffalo sauce
  • 1 package mirepoix mix from Cub Foods or Trader Joe’s (or chop up two celery stalks, two carrots and a medium onion)
  • 2 cans great northern white beans
  • 1 can of corn
  • 1 pkg. of ground turkey or chicken
  • Wheat rolls
  • Blue cheese or ranch dressing

Put the chicken or turkey into your soup pot to cook. Be sure to stir so it cooks evenly and you crumble the meat. I usually add some chopped garlic.  Melt butter into deepish frying pan, add chopped veggies. Pour in a little over half the beer and simmer until cooked and liquid reduced a bit. Add drained beans, drained corn and half the bottle of buffalo sauce to meat. Pour simmered veggies and beer into the soup pot. Stir and simmer to desired thickness. Serve in a bowl with wheat rolls and a dollop of blue cheese or ranch dressing on top.

Pepperoni Dip

Submitted by Apple Valley Patch editor Allison Wickler, courtesy of Crystal Branson, Gooseberry Patch Super-Fast Slow Cooking recipe book

  • 1 10-3/4 oz. can cream of celery soup
  • 1 6-oz. package of pepperoni, chopped (a little more is definitely OK)
  • 1 8-oz. package of cream cheese, softened and cubed
  • Crackers of any kind.

Combine the first three ingredients in a slow cooker. Cover and cook on low for about two hours, then set the cooker on the "warm" setting and people can munch on crackers and dip throughout the party. Makes 8 to 10 servings.

Antipasto Squares

Submitted to Eagan Patch by Patch user Deb

  • 2 (10 oz.) cans refrigerated crescent dinner rolls
  • 1/4 lb. thinly sliced boiled ham
  • 1/4 lb. thinly sliced provolone cheese
  • 1/4 lb. thinly sliced Swiss cheese
  • 1/4 lb. thinly sliced Genoa salami
  • 1/4 lb. thinly sliced pepperoni sausage
  • 1 (12 oz.) jar roasted red peppers, drained, cut into thin strips
  • 3 eggs
  • 3 tbsp. grated Parmesan cheese
  • 1/2 tsp. ground black pepper

Preheat oven to 350 F. Unroll one package of crescent roll dough, and cover the bottom of a 9-by-13-inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.

In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.

Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Baked Buffalo Chicken Wings

Submitted by Eagan Patch user Allison Arbuthnot, courtesy of Quick from Scratch, via Cooking.com

  • 4 lbs. chicken wings
  • 3 tbsp. cooking oil
  • 4 cloves garlic, chopped
  • 1 and 3/4 tsp. salt
  • 1 and 1/2 tsp. cayenne
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 lb. blue cheese, crumbled (about 1 cup)
  • 2 scallions including green tops, chopped
  • 5 tsp. vinegar
  • 1/4 tsp. fresh-ground black pepper
  • 1/4 cup ketchup
  • 1 tbsp. Tabasco sauce
  • 8 ribs of celery, cut into sticks

In a large bowl, combine the wings, oil, garlic, 1 1/2 tsp. of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.

Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 tsp. of the vinegar, the remaining 1/4 tsp. salt, and the black pepper.

In a large bowl, combine the ketchup, the remaining 4 tsp. vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside

Hot Wing Dip

Submitted by Edina Patch editor Ryan Gauthier, courtesy Coleen Corner, Taste of Home Magazine

  • 2 cups of shredded/cubed cooked chicken
  • 1 8-oz. package of cream cheese, softened and cubed
  • 1 8 oz. package of shredded cheddar cheese
  • 1 cup of your favorite ranch salad dressing
  • 1/2 cup Frank's Original Red Hot Sauce
  • Minced fresh parsley (optional)
  • Various dip vessels (I'd suggest tortilla chips, celery sticks or carrots)

Combine the first five ingredients in a slow cooker. Cover and cook on low for 1-2 hours, or until cheese is fully melted. Garnish with parsley if desired and serve with chips, celery or other vegetables.

Chipped Beef Dip

Submitted by Lisa Furgison in Golden Valley

  • 1 1/2 cup mayonnaise
  • 8 oz. sour cream
  • 1 tsp. dillweed
  • 1 pkg. chipped beef (typically found near the tuna fish at the grocery store)
  • 1 loaf pumpernickel bread

Put chipped beef in a chopper and then mix all ingredients in a bowl. Rip pumpernickel bread into pieces and dunk in the dip. For a cool presentation you could buy an uncut circular loaf of pumpernickel bread, cut out the top (like a bread bowl) and fill with the dip. Place the ripped pieces all around it.

MEATLESS OPTIONS

Hot Spinach and Artichoke Dip

Submitted by Richfield resident Jake Rappe

  • 1 cup thawed, chopped frozen spinach
  • 1 1/2 cup thawed, chopped frozen artichoke hearts
  • 6-oz. cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder

Boil spinach and artichoke hearts in 1 cup of water until tender, drain and discard liquid. Heat cream cheese in microwave for 1 minute, or until hot and soft. Add remaining ingredients, stir well and serve hot.

Taco Dip

Submitted by St. Louis Park Patch editor Mike Rose

  • 8 oz. cream cheese
  • 8 oz. sour cream
  • 1 tsp. seasoned salt
  • 1 tsp. garlic salt
  • Dash of pepper
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 head of lettuce, chopped or shredded
  • 2 Tomatoes, diced
  • 1 pkg. shredded cheese (cheddar or Mexican)

Mix together cream cheese, sour cream, salts and pepper. Spread mixture on bottom of pan (can be cookie sheet), then add layer of green pepper, onion, lettuce, tomatoes and cheese. Serve with tortilla chips.

BBQ Fries

Submitted to Eagan Patch by Patch user Deb

  • 5 tablespoons olive oil
  • 6 tablespoons barbecue sauce
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika (optional)
  • 1/4 tsp. ground cumin (optional)
  • 2 pounds Russet or baking potatoes, scrubbed
  • Sour cream (optional)

Heat oven to 450 degrees. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using). Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender; 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).

Movie Theater Floor Snack Mix

Submitted to Eagan Patch by Patch user Deb

  • 4 cups popped popcorn
  • 1/2 (10.5 oz.) bag corn chips (such as Fritos)
  • 1/2 (14 oz.) package candy corn
  • 1 (10 oz.) can mixed nuts
  • 1 cup jelly beans or other small candies, or as desired
  • 1 (12 oz.) package white chocolate chips

Mix popcorn, corn chips, candy corn, mixed nuts, and jelly beans together in a large bowl.

In a microwave-safe glass bowl, melt the white chocolate chips on low setting until barely melted, 1 or 2 minutes. Stir until smooth. Pour the white chocolate over the popcorn mixture, and stir to coat. Allow to cool, and break apart into small pieces.

Nacho Cheese Dip

Submitted to Eagan Patch by Patch user Deb

  • 2 tbsp. unsalted butter
  • 2 tbsp. all-purpose flour
  • 12 oz. plain Greek yogurt
  • 8 oz. mild cheddar cheese, shredded or cubed
  • 2 tbsp. grated parmesan cheese
  • 1/4 tsp. chili powder
  • Dash of cayenne
  • Salt and pepper, to taste

In a medium saucepan, melt the butter over low heat. Stir in the flour, using a wire whisk to stir until smooth. Add the yogurt; stir until smooth. Add the remaining ingredients; stir constantly until cheese is completely melted and smooth. Serve warm with tortilla chips and/or fresh vegetables. (you can keep it on the stove on very low heat, or put it in a Crockpot on warm, until serving).

Guacamole

Submitted by Burnsville Patch editor Clare Kennedy

  • 4 avocados
  • 1 red onion
  • 3 cloves garlic
  • 1 tomato
  • 1 to 3 limes
  • 2 tbsp. of olive oil
  • Salt and pepper, to taste

Get a sturdy bowl, preferably metal, that can withstand some abuse. Using the back of a spoon or a pestle or whatever other blunt object you can find, smash the garlic cloves into the surface of the bowl. Try to coat the surface of the bowl evenly with the juices.

Once the cloves are thoroughly pulverized, pour in your olive oil. Now get your avocados. Quick note: If they aren't ripe when you buy them, store them in a dry place inside a paper bag. I don't know why, but it helps them ripen nicely. They should be somewhat soft but firm — not squishy. Cut the avocados up into one-inch chunks, discarding the brown stuff. Dump them in the bowl.

Next, dice your onion and tomato. You can also add in diced Granny Smith apples or green bell peppers (my personal favorite) for added crunch and flavor. Dump these in the bowl as well.

Now get your limes ready. Be careful about how much lime juice you put in. It really depends on personal preference, but too much can overpower the guacamole. To extract extra juice, I roll them on the counter under my palm before I cut them in half. Cut one in half and squeeze. You should have about 1/4 a cup of juice from a single lime.

Drizzle 1/4 cup of juice over the mound of vegetable matter in the bowl. Now get a fork and smash it all up. Stop and add in salt and pepper. Mix. Now taste test it. If it's too bland, add in more lime juice by small increments until you get it just right.

Avocados exposed to air get nasty pretty fast, so I recommend making the dip only 20 minutes before serving. However, if you put the avocado pits inside the dip it forestalls browning for quite a while — about two hours.

Cookie Salad

Submitted by Inver Grove Heights Patch Editor Keighla Schmidt

  • 2 large boxes vanilla pudding
  • 1 can mandarin oranges
  • 2 cups buttermilk
  • 9 oz. container whipped cream
  • 1 crushed package of fudge stripe cookies

Combine pudding mix powder (don't make the pudding, just use the powder) and buttermilk for two minutes. Stir in the whipped cream. Drain and add mandarin oranges. Crush the cookies inside the package before opening the bag to reduce a mess. Stir in three-quarters of the package and mix in the salad. When ready to serve sprinkle the last of the cookies on top of the salad. Serve cold!


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