Super Bowl Sunday Grub

I love Super Bowl Sunday for many reasons and this year was no different. There was Luke Bryan, Lady Gaga, epic commercials, delicious food, and all I had to do was suffer through a little football. It was a good day to have a cheat meal and whip up some of the hubbies favorite dishes! Enjoy!

Queso & Chips



16 oz. Velveeta Cheese

1 cup milk (or half and half for an even creamier version)

½ teaspoon ground cayenne pepper

2 teaspoons paprika

1 teaspoon salt

1 (15-oz) can no-bean chili (like Hormel)

3 teaspoons chili powder

2 teaspoons cumin

1 tablespoon lime juice

Tortilla chips


  • Cut Velveeta cheese into cubes. Add all ingredients to the slow cooker (can also be heated on the stove without a slow cooker). Cover and cook on low for 2 hours or on high for 1 hour.

  • Stir together and keep on low until ready to serve. Serve with tortilla chips.

Recipe via The Girl Who Ate Everything

Baked Wings

img_0166 Ingredients:

  • 1 cup flour
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 20 chicken wings or drumettes
  • Sauce of choice…pictured above is BBQ & Buffalo


  • Preheat oven to 425°F.
  • In a bowl, combine flour, chili powder, salt, pepper, paprika, and garlic powder. Coat the wings in the flour evenly, shaking off any excess. Place the floured wings on a parchment paper–lined baking sheet and spread them out in a single layer. Bake for 45 minutes, flipping halfway through, until skin is crispy and golden brown.
    Preheat oven to 500°F.
  • In a separate bowl,  stir the cooked wings in the sauce and coat them evenly. Place the coated wings back onto the baking sheet and spread them in a single layer. Bake for 8 minutes, until sauce is bubbly and caramelized.


Recipe via Tasty

Pizza My Heart Stuffed Crust Pizza

Dough Ingredients:

  • 2 packets (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 1/4 cup olive oil, plus more for bowl and brushing
  • 2 teaspoons coarse salt
  • 4 cups all-purpose flour (spooned and leveled), plus more for work surface


  • Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

  • Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

  • To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Recipe via Martha Stewart

Stuffed Crust Ham & Cheese Pizza


  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 7 sticks (1 oz each) string cheese
  • 1/2 cup pizza sauce
  • Package of Cubed Ham
  • 2 cups shredded mocheese blend (8 oz)


  • Heat oven to 425°F. Grease 12-inch pizza pan with shortening or cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of crust. Fold extended edge of dough over cheese; pinch firmly to seal.
  • I shaped mine in the shape of a heart using the cheese under the dough to hold the shape.
  • Spoon sauce evenly over dough. Top with ham and cheese blend.
  • Bake for 8-12 mins depending on thickness of your dough a personal pizza preference.




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