From Your Friends at TiVo
Super Bowl Sunday is one of the most eagerly anticipated days of the year. Not only because we’re fervently waiting to see which of the two teams will claim the title they’ve been fighting for all year, but because on this day, we put aside our New Year’s resolutions. We pig out on the finest Football-friendly foods, as we sit on a couch, watching others burn the calories we eat – and it’s wonderful.
Here at TiVo HQ, located in Niner Nation, that’s how we’re keeping our minds occupied. We put together a list of our favorite Super Bowl snacks and secret recipes, and somehow narrowed this list down to our Top 5 so that we could share them with you.
These aren’t going to be like the fruit smoothies you drink in the morning, or the green salads you take to lunch. These will require you to stick to your work out regime until Sunday, February 2nd – possibly that morning too, if you can swing it. But they will make your guests (or hosts) swoon and you’re sure to be a party pleaser.
Oh and don’t forget the crudité platter.
Seahawk Green Dip
4 ripe avocados
1/4 cup thinly sliced grape or cherry tomatoes (or mangoes if you’re feeling adventurous)
1 tablespoon finely chopped red onion
1 jalapeño or serrano pepper, seeds removed and finely chopped
Coarsely chopped cilantro, to taste (I like about a teaspoon and a half)
2 cloves garlic, finely chopped
Juice of one half lime- I grill it in a skillet (it enhances the flavor and warm limes produce more juice- it also smells heavenly)
1/2 teaspoon each cumin and chili powder (or to taste)
Salt and pepper, to taste
Combine all the ingredients except the avocadoes, salt and pepper to give the flavors a chance to meld for a half hour or so. Mash the avocadoes with a fork so there are whole pieces of avocado and then gently fold in the other ingredients. Serve immediately.
The Bowl Game Buffalo Wings
5 lbs of buffalo wings
1.5 gallons of peanut oil (can be substituted with Canola oil if necessary)
2 cups ketchup
3 tablespoons garlic salt
2 cups brown sugar
3 tablespoons liquid smoke
2 cups chili sauce
1 cup vinegar
2 tablespoons chopped habanero peppers
1 tablespoon chili powder
Start by making the Southwestern sauce (optional recipes available online for this sauce). Mix all of the ingredients above, except the buffalo wings and peanut oil, in a large mixing bowl.
Preheat the fryer to 375 degrees. Make sure the buffalo wings are completely thawed. Place the wings in the fryer until they are golden brown or begin to float at the top of the oil. Remove from the fryer and let excess oil drop off. Place in a mixing bowl or salad tosser if available. Add the southwestern sauce to bowl and shake until wings are completely covered plate and let cool. Serve at desired temperature.
Jimmy Dean-ver Dip
1 pound Jimmy Dean Sausage
1 rectangular package of cream cheese
1 can of Rotel (we usually get the spiciest)
Ground/brown the sausage. Preheat oven to 350. Mix the sausage, cream cheese and Rotel in an oven container. Then heat it for 10 minutes, stir it all around, and heat for another 10 minutes. Sometimes, I may stir again and cook for 10 more minutes
You can use low fat cream cheese which helps make it a little bit healthy and doesn’t really affect the taste.
If you like it super spicy, use hot sausage and the spicy Rotel. If you like a nice kick to it use spicy Rotel and regular sausage.
Seahawks Think Cheese Rocks
2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
3 cups grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
2 cans condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring often.
*Why We Love it*
It comes out creamy and has the crispy edges around the sides the way that good lasagna does.
Colorado Corn Dip
1 can of mexicorn (basically it’s corn with peppers)
1 cup mayo
1 1/2 cup of pepper jack cheese
1/2 cup Parmesan cheese
1/2 cheddar cheese
Tortilla chips to eat with
Mix everything together.
Spray a baking dish and put the mixture in and spread to about a half inch thick (maybe a little more). You don’t want to spread it too thick because it won’t cook through properly.
Bake at 350 degrees for 30 min or until the cheese is bubbling and the top is golden brown. The trick is to watch the sides of the dish. If it is burning then take it out.
Let it cool and firm for about 5 min and serve with tortilla chips.