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
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
- 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
- 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.