Wow, it’s already Super Bowl weekend. That snuck up on me. One of the things I love about Super Bowl Sunday is all the yummy snacks that I get to make. Usually I have a plan. This year I have none. I think finger foods are key. I usually like to make a few dips. I often make different kinds of meatballs. I’ve done a taco bar, wings, hot roast beef. There are so many fun options. Here are a few things I am thinking of making this year.
Of course there will be lots of beer on Sunday. But here is a little twist on that to offer a fun cocktail – The Michelada, a beer-based cocktail. I have seen these made a couple of different ways. One common recipe contains Worcestershire Sauce and Hot Sauce. I like it better and find it more refreshing when it is lime based.
- 2 limes
- 1 bottle beer
- 1 beer mug
- coarse salt
- Rub a lime wedge around the rim of a beer mug and dip and in salt.
- Add ice to mug.
- Juice 2 limes and and pour juice into the bottom of the beer mug.
- Top with beer and serve.
Chili is a great winter/football food. Biscuit chili-cups are a great way to make it a finger food.
RECIPE: Chili Cups
- 1 Muffin Baking Pan
- cooking spray
- 1 package of prepared biscuit dough (the kind that comes in a tube)
- 1 recipe of your favorite chili.
- Cheddar or Monterey Jack Cheese, grated
- sour cream
- Preheat oven to 450 degrees.
- Pull apart the biscuit rounds.
- Spray the outside bottom base of the muffin cups with cooking spray.
- Shape each dough round around the outside of each muffin cup.
- Place muffin pan upside down on a cookie sheet so the biscuit dough rounds are facing up. Bake for 10-12 minutes.
- Remove from the oven. Let cool slightly and pull each biscuit cup off the muffin pan.
- Fill with hot chili and top with cheese and a dollop of sour cream. Serve