Check out this collection of quick, easy and delicious recipes for your Super Bowl tailgating and football parties! Whether you’re cooking for the whole team or just the offensive line, these dishes are guaranteed to satisfy even the heartiest of appetites!
Frank’s® RedHot® Buffalo Chicken Dip:
1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s® RedHot® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers
1)Stir cream cheese in 9” deep dish pie plate until smooth. Stir in remaining ingredients.
2)Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.
– Substitute ranch dressing for blue cheese dressing and shredded cheddar cheese for blue cheese crumbles.
– Make it tailgate friendly – prepare ahead of time and transport in a disposable heavy foil pan. When you get to the tailgate heat it on a grill and serve nice and hot!
– Make this in the microwave by heating it on high for 5 minutes instead of baking
– Keep it warm in a crockpot or slow cooker
Spicy Honey-Mustard Kielbasa Wraps:
A spin on the classic pigs in a blanket to honor Steelers’ Fans
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 tbsp. water
2 tbsp. honey mustard
1 package (16 ounces) turkey or beef kielbasa, cut into 8 pieces
1)Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
2)Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 13 x 9-inch rectangle. Brush the pastry with the honey mustard. Cut the pastry into 8 (about 4 1/2 x 3-inch) rectangles.
3)Place 1 piece kielbasa in the center of each pastry rectangle. Brush the edges with the egg mixture. Fold the pastry over the kielbasa and press the edges to seal. Place the wraps seam-side down on the baking sheet. Brush the wraps with the egg mixture.
4)Bake for 25 minutes or until the wraps are golden. Remove from the baking sheets and cool for 5 minutes on a wire rack. Serve with additional honey mustard for dipping
In honor of the sole surviving, southwestern “birds,” the Arizona Cardinals
1/2 cup Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1 bag (about 10 ounces) tortilla chips
Sliced green onion
Sliced pitted ripe olive
1) Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture
is hot and bubbling, stirring often.
2) Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.
The Main Event:
1 lb. ground beef
2 cloves garlic, minced
1 tbsp. chili powder
1 can (about 15 ounces) , red kidney beans, rinsed and drained
1 cup Pace® Chunky Salsa
1 cup frozen whole kernel corn
1 can (14 oz.) Swanson® Beef Broth
1)Cook the beef, garlic and chili powder in a 4-quart saucepot over medium-high heat until browned, stirring frequently to break up meat. Pour off any fat.
2)Add the beans, salsa, corn and broth. Heat to a boil. Reduce the heat to low and cook for 15 minutes.
Sweet ‘n’ Spicy Barbecued Brisket
5 lb. trimmed beef briskets
Salt and ground black pepper
1 tbsp. garlic powder
2 cups Pace® Chunky Salsa
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
Sandwich Buns or Hoagie Rolls
1)Season brisket with salt, black pepper and garlic powder and place in 3-quart shallow baking dish. Mix salsa, brown sugar and Worcestershire and spread over brisket. Cover and refrigerate overnight.
2)Bake covered, at 300°F. for 4 1/2 to 5 hours or until tender. Slice or shred brisket and serve with juices on rolls.
Crunchy Potato Salad
9 medium potatoes, cut into cubes (about 9 cups)
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Celery Soup
3/4 cup mayonnaise
1/4 cup vinegar
1/2 tsp. ground black pepper
2 stalks celery, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
2 medium green onions, chopped (about 1/4 cup)
2 hard-cooked eggs, chopped
1)Cook potatoes in boiling water in 3-quart saucepan 10 minutes or until tender. Drain.
2)Mix soup, mayonnaise, vinegar and black pepper.
3)Toss potatoes, celery, green pepper, onions and eggs with soup mixture until coated. Refrigerate 3 hours or overnight.
The Game Winner:
Mixed Berry Pound Cake or Cupcakes:
1 box (16 ounces) pound cake mix
3/4 cups V8 Splash® Berry Blend
6 cups fresh berries (cut-up strawberries, blueberries and raspberries)
1 1/2 cups thawed light whipped topping
1)Preheat oven to 350°F. Grease 9″x5″x3″ loaf pan or two cupcake pans (12 cupcakes each)
2)Mix cake mix, Splash, and eggs according to package directions, substituting Splash for water. Pour into prepared pan.
3)Bake 45 min. or until done.
4)Cool on wire rack 10 min. Remove from cake or cupcake pan and cool completely on wire rack.
5)Drizzle with Easy Glaze and or top with berries and whipped topping. Serves 8 to 10.
Easy Glaze: Mix 1/4 cup confectioners’ sugar and 1 1/2 tsp. V8 Splash® Berry Blend until smooth. Pour over cooled cake or cupcakes.