10 Favorite Super Bowl Recipes to Make

(Rubie Edmondson, USA TODAY Sports)
(Rubie Edmondson, USA TODAY Sports)

The Super Bowl is only a few days away, and if you’re anything like us, you haven’t done much of anything to prepare a menu. But food is every bit as important to the Super Bowl experience as the commercials and the halftime show, so we’ve got you covered with some simple, straightforward dishes that will please your guests.

We’ve compiled 10 of our favorite recipes for football-watching snacks that are sure to be hits:

S’mores Dip:

It pains me to post this dessert and call it a “recipe,” but hear me out: I’m a hardcore baker. Much like some people don’t consider Dominos real pizza, I don’t consider pre-packaged break’n’bake cookie dough real cookies. If a birthday cake isn’t from scratch with love and heart and soul, well, it simply doesn’t count. The birthday may as well have not happened. You are still one year younger.

I recently hosted a housewarming party and between all of the appetizers, dips, punch, and prep, desserts fell by the wayside. (I know. I KNOW.) Ten minutes before the party started, I turned to Pinterest for a sweet tooth Hail Mary and found it in the form of this S’mores dip.

My quick-fix dessert felt like a cop out at first. But when I took the glistening golden-brown puddle of chocolate and marshmallows out of the oven, everything was right in the world again. S’mores dip wasn’t just the most popular thing at my party, but probably the most popular dessert I’ve ever made. —RE

Search Pinterest for “s’mores dip” and you’ll find hundreds of variations. Don’t bother with anything more complicated than this!


One 10 oz. bag regular marshmallows
One 12 oz. package milk chocolate chips
One box honey graham crackers

1. Preheat oven to 450 degrees.
2. Spread the entire bag of milk chocolate chips around evenly in the bottom of a 9-inch pie plate or cast iron skillet.
3. Cut approximately 20-22 marshmallows in half widthwise and place them, cut side down, on top of the chocolate chips until the chips are fully covered. I started with a circle of marshmallows around the outside edge, then worked inward.
4. Bake the dip at 450 degrees for 6-8 minutes. Keep a close eye on the dip, and remove it from the oven when the tops of the marshmallows are golden brown.
5. Serve at once with quartered graham crackers for dipping.

Serves a crowd of 8-10 people…if they’re willing to share.

One Pan Salsa

(Rubie Edmondson, USA TODAY Sports)
(Rubie Edmondson, USA TODAY Sports)

Lisa Fain’s three-ingredient salsa is a minimalist wonder. Tomatoes, jalapeños, and garlic, broiled then blended together. That’s it. The salsa has such an incredible depth of flavor that you’d never guess how spartan it truly is.

Even though the foundation is amazing, I can’t resist jazzing this salsa up a little (especially in the dead of winter, when we could all use some jazz). Everything is still cooked together in one pan, keeping things incredibly simple and easy to clean up. And don’t be afraid of those scrawny, out-of-season tomatoes — the broiler coaxes out every last bit of flavor. —RE


1 pound plum tomatoes, cut in half lengthwise
2 jalapeño peppers (or just one, if you like a less kicky salsa), stems removed and cut in half lengthwise
3 cloves of garlic, peeled
½ small white onion
Juice of a half a lime, freshly squeezed
Handful cilantro, coarsely chopped
Salt and pepper, to taste

1. Turn on your oven’s broiler and move one rack all the way to the top.
2. Line a baking pan with foil and spread the tomatoes, jalapeño peppers, garlic, and onion out over the pan. Salt the vegetables.
3. Cook the vegetables under the broiler for approximately five minutes, until the jalapeños and garlic begin to brown. Remove the jalapeños and garlic and place them in a blender or food processor. If you like your salsa mild, remove the seeds from the jalapeños now.
4. Return the tomatoes and onion to the oven and broil for another five minutes, until the tomatoes are browned and the onions are charred on top. Add the tomatoes and onion to the blender or food processor, making sure to add any tomato juices that have collected in the pan.
5. Add a few tablespoons of water, a large pinch of cilantro, and lime juice to the vegetables, then pulse salsa to your desired consistency.
6. Add salt, pepper, and more cilantro/lime juice to taste, if needed. Blend and cool to room temperature. Serve with your favorite chips.

Italian-Style Kolaches

Click here to view more.

SOURCE: USA Today FTW! – Ted Berg, Rubie Edmondson, Laken Litman

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s