Thursday, January 26, 2012

Super Delicious Super Bowl Copycat #Recipes!

Whether you're hosting a huge Super Bowl party or if you're simply celebrating at home with the family scrumptious snacks are a necessity!  So I have found some of the most delicious, mouth-watering recipes for Super Bowl Sunday and I'm gonna share them with you!

Appetizer - Pizza Dip (
Servings: 8

4 ounces of cream cheese at room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella grated
1/4 cup parmigiano reggiano grated
1 cup pizza sauce
2 ounces of pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olive, sliced

  1. Mix the cream cheese, sour cream, mayonnaise, parmigiano reggiano and mozzarella and spread it across the bottom of a pie plate.
  2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green peppers and olives.
  3. Bake in a preheated 350 degree F oven until the cheese is melted, bubbling and golden brown ( approx. 20 mins.)
Appetizer - Spinach and Artichoke Dip (
Servings: Unknown

1/2 package (10 ounces) frozen spinach (thawed, drained, and coarsely chopped)
1 can (14 ounces) can artichoke hearts (drained and coarsely chopped)
4 ounces of cream cheese
1/2 cup sour cream
1/4 cup mayonnaise 
1 clove garlic (grated)
1/2 teaspoon of chili sauce (optional)
1/4 cup grated parmigiano reggiano
1/4 cup grated mozzarella

  1. Mix everything and pour it into a baking dish.
  2. Bake in a preheated 350 degree F oven until bubbling and golden brown on top. (about 20-40 minutes)
Appetizer- Baked Potato Nachos (
Servings: 6

8 medium to large yukon golden potatoes
3 tablespoons olive oil
salt & pepper
black beans 
refried beans
shredded cheese
sour cream
greek yogurt
green chilis
enchilada sauce

  1.  Preheat oven to 450 degrees F.  
  2. Wash potatoes and make sure to cut off any bad parts then slice into wedges (however thick or thin you'd like).  
  3. Toss with olive oil and sprinkle with salt and pepper.  
  4. Place on a non-stick baking sheet for 45 minutes, flipping once.  
  5. Remove potatoes and top with whatever toppings you choose.  
  6. Stick back in the oven for a few minutes to melt the cheese.

Dessert - Touchdown Brownies (
Servings: 8

1 box (1 lb. 2.4 oz) Betty Crocker Original Supreme Premium Brownie Mix
1/4 cup water
1/4 cup vegetable oil
2 eggs
A tube of Betty Crocker white decorating icing (4.25 ounce tub)


  1. Preheat oven to 350 degrees F (325 degrees F if using a nonstick or dark pan.)  Line 9 inch square pan with foil, letting two inches of foil hang off the pan.  Spray foil with cooking spray.
  2. In a medium bowl, stir together brownie mix, chocolate syrup, oil, water and eggs until well blended.   Spread in bowl.
  3. Bake 34 to 37 minutes or until toothpick inserted 2 inches from side of pan comes out clean.  Cool completely for about 1 1/2 hours.
  4. Using foil to lift remove brownies from pan.  With football-shaped cookie cutters, cut brownies into football shapes.  Decorate the brownies with icing to look like football laces.
Servings: Unknown

ground chuck (80/20) 2 lbs for a 9x13 pan, 2 1/2 lbs for a 10 x 15 pan.
dried, minced onion
seasoning salt
6 slices of cheese
sliced dill pickles
dinner rolls
  1. Sprinkle dried, minced onions on the bottom of a 9x13 or 10x15 pan.  Using as much as you'd like.
  2. Press ground chuck into pan on top of onions until it completely covers the bottom.  Use two pounds of ground chuck if you are using a 9x13 or two and a half pounds for a 10x15 pan.  Sprinkle the meat with seasoned salt.
  3. Place in a 400 degree oven for 25 minutes.  (Make sure you use an 80/20 mixture of ground beef or your burgers will taste dry.)
  4. The meat will shrink in the oven.  After about 25 minutes remove and cover with six slices of cheese.  Place meat back in the oven for 2 minutes to melt the cheese.
  5. With a pizza cutter or knife slice the meat into as many square pieces as you have dinner rolls.
  6. Place the meat between the buns with some onion and a few dill pickles and you are ready to serve.
Servings: 6

1 lbs of ground beef or chuck
1/2 cup of Panko or other bread crumbs
1 clove garlic, minced
1/2 teaspoon salt
freshly ground black pepper
1/2 cup milk
2 tablespoons olive oil
1/2 whole medium onion, diced
1 large jar of marinara sauce
12 whole dinner rolls
4 slices of provolone cheese, cut into four wedges each
  1. Mix meat with bread crumbs, garlic, salt, pepper, and milk.  Knead together with hands.  Roll into heaping tablespoon sized rolls.
  2. Heat olive oil in a large skillet over medium heat.  Add onions and cook for one minute.  Add meatballs between the onions and brown for one minute.  You may want to do this in two batches depending on the size of your skillet.
  3. Pour in jar of marinara; shake pan gently to mix.  Put on lid and allow to simmer for 20 minutes.
  4. When ready to serve, cut each dinner roll in half.  Place a wedge of Provolone on top and bottom of each roll.  Spoon meatball with sauce onto bottom bun and top with the top bun.
Servings: Unknown

Soup Ingredients:
1 lb of bacon
6 tablespoons all purpose flour
12 large baked potatoes, cooled
4 cups of milk
6 cups of chicken broth or stock
2 cups of shredded, extra sharp cheddar cheese
salt and pepper to taste
optional: 1 cup of instant mashed potatoes to thicken soup

Creamy Onion Topping Ingredients:
2 cups of greek yogurt 
1 bunch of green onions (scallions) cleaned, trimmed of roots and sliced thinly
1 tablespoon Kosher salt
additional shredded cheese

  1. Slice bacon into 1/4 to 1/2 inch strips.  Place the bacon strips into a large, heavy-bottomed soup pan over medium heat.  Cook, stirring frequently, until bacon begins to crisp.  Use a slotted spoon to transfer the bacon to a paper towel lined pan.
  2. Stir greek yogurt, sliced onions and Kosher salt together in a bowl.  Cover with plastic wrap and refrigerate until serving time.  Making it before the soup gives it time for the flavors to blend.  
  3. Drain all but 6 inches of bacon drippings from the pan.  If you've drained the pan correctly you will still have lots of crispy little bacon bits in the pan.
  4. Dice the onions then stir the finely diced onions into the bacon fat that remains in the pan and turn the heat on low.  Sweat the onions gently until they're translucent.
  5. While the onions are sweating, cut each baked potato into quarters, taking care to keep the skin intact as possible.  
  6. Use a regular soup spoon to carefully scrape most of the insides out of each potato quarter into a large bowl, leaving behind a shell that is 1/4 to 1/2 inch deep.  After you have eviscerated all of your potatoes.  Line the potato shells up on a baking sheet and cover well with plastic wrap.  Refrigerate the shells for later use as potato skins.  Use a potato masher to break up the remaining potato pulp. (It doesn't need to be mashed potato smooth, just broken into smaller bits.)
  7. Sprinkle flour evenly over the translucent onions and whisk until smooth.  Turn heat back to medium.  At first the fat and flour will seem to seize up it, it will loosen and become liquid again fairly quickly.  Once it returns to a liquid state and begins bubbling stir constantly and cook for 1 minute.  This is your  thickener for the soup.  Whisk all of the milk into the thickener and bring to a simmer.  Simmer gently until thickened.  To check whether your base has thickened enough dip a soup spoon into it and remove.  If the sauce sticks to the spoon you are ready to move onto the next step.  If still a little thin, simmer for a bit longer until it coats the spoon.
  8. Whisk the 6 cups of chicken stock into the thickened milk base and then stir in all of the potato innards into the soup.  With the pot over medium heat, stir frequently to prevent scorching.  You don't need to boil the soup, it just needs to be steaming hot.  When it is steaming check the consistency.  If it is not thick enough for your liking sprinkle two tablespoons of instant potato flakes over the top of the soup and stir immediately.  Wait a couple minutes and check consistency again.  You can continue to add the potato flakes until the soup becomes thick enough for your liking.  Stir in two cups of shredded sharp cheddar cheese until it's completely melted.  Add salt and pepper to taste.
  9. Remove the soup pot from heat and serve immediately with Creamy Onion topping, the crispy bacon bits, sliced green onions and shredded cheese.
Servings: 24 bars

1 1lb package of Oreo cookies
4 tablespoons of unsalted, melted butter
3 (8 ounce) packages of cream cheese, at room temperature
3/4 cup granulated white sugar
3/4 cup sour cream, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs at room temperature
  1. Preheat the oven to 325 degrees F.  Line a 9x13 in pan in foil, leaving a 2-inch overhang on two sides.  Spray with cooking spray.
  2. To make the crust: Place 28 Oreos in a food processor and process until finely ground.  Pour into a large bowl, add melted butter, and stir with a flexible spatula until all crumbs are moistened.  Place the cookie-crumb mixture into the lined pan and, using your fingers, press the mixture firmly and evenly onto the bottom.  Bake 10 minutes, then remove to a wire cooling rack (leave oven on) while you make the filling.  Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times until the cookies are roughly chopped.
  3. To make the filling:  In a large bowl, using an electric mixer, on medium speed, beat the cream cheese, and sugar until well blended, about 2 minutes.  Scrape sides and bottom and blend again until uniform.  Beat in sour cream, vanilla and salt.  Scrape down the bowl and mix again.  Add the eggs, one at a time, beating well after each.  After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time to make sure the mixture is fully combined.  Stir in chopped Oreos to mixture.
  4. Pour the cream cheese mixture over the baked cookie crust, smooth on top with a spatula.  Bake for 40 minutes, until the filing is set around the edges but still slightly wobbly in the center when you gently shake the pan.  Remove the pan to a wire rack to cool to room temperature (1 hour).  When cool, cover it with foil and refrigerate until well chilled, at least 3 hours.
  5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board.  Use a sharp chef's knife to cut the cheesecake into bars, rinsing the knife with hot water and wiping it dry between each cut.  Keep refrigerated until ready to serve!
While I did not come up with any of these recipes, I found them and knew I had to share them with you!  For more delicious recipes be sure to click on the links next to each recipe name!

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