Super Bowl Recipes

Chances are that you or someone you know will be following the Super Bowl this year, which means that it’s party time! Want to score major points at the festivities on February 6th? Try these easy, crowd-pleasing recipes!



What can be easier than using a slow cooker? Making this dip with one! Try many different kinds- milder hot, etc. Just serve with tortilla chips.

Prep Time: 5 minutes      Cook Time: 2 hours

Total Time: 2 hours, 5 minutes


– 2 (10-ounce) cans tomatoes with green chiles, drained

– 1 & 1/2 pounds Velveeta pasteurized process cheese, cubed

– 1 (8-ounce) package cream cheese, cubed

– 1 tablespoon chili powder

– 2 (4-ounce) cans diced green chiles or jalapeno peppers, drained


Combine all ingredients in a 3-quart slow cooker. Cover and cook on low for 2 hours, stirring twice during cooking time. You can serve this right in the crock pot; it will stay soft and creamy on ‘warm’ for a couple of hours, if it lasts that long.


This simple Super Bowl Salsa will have them calling time out for more!

Prep Time: 5 minutes      Chill Time: 1 hour

Total Time: 1 hour, 10 minutes

– 2 pounds of ripe tomatoes (diced – Roma tomatoes work well)
– 1 & 1/2 to 2 cups “Mexican Blend”
cheese or shredded cheddar cheese
– 1 can black beans, drained (or 2 cans if you like)
– 2 to 3 green onions (chopped)
– 1 cup Italian dressing
– 2 to 3 tablespoons of chopped cilantro (optional)
– Homemade corn tortilla chips or a bag of your favorite store-bought chips

Mix all ingredients together and refrigerate for at least 1 hour to allow the flavors to mix together and then serve with your favorite chips. Garnish with additional cilantro for color and flavor.


Tasty tortilla wheels will keep them cheering through the 4th quarter!

Prep Time: 10-15 minutes    Chill Time: Overnight (8 hours)

Total Time: Overnight, 10-15 minutes


2 cups (8 ounces) shredded cheddar cheese
1 (2-ounce) can sliced ripe olives
1 cup sour cream
1 (4-ounce) can chopped mild green chiles
1 (3-ounce) package cream cheese, softened

1 teaspoon green jalapeno pepper sauce

1 teaspoon salt
1/2 teaspoon garlic powder
10 (7 to 8-inch) flour tortillas


Combine all ingredients except the tortillas in large bowl. Spread 1/4 cup of cheese mixture onto a flour tortilla. Roll up jelly-roll style and wrap tightly in plastic food wrap. Repeat with remaining cheese mixture and tortillas. Refrigerate for a minimum of 8 hours or overnight.

 Slice off the ends of the tortilla roll and then slice into 6 even pieces; repeat procedure with each tortilla roll. Arrange and serve immediately, or cover and refrigerate until ready to serve. Makes about 5 dozen.


Hype up their Half Time with a jalapeño popper surprise.

Prep Time: 20-25 minutes     Chill Time: 30 minutes, followed by

Fry Time: 1-2 minutes

Total Time: Just under 1 hour


– 24 jalapeno peppers

– 1 (8-ounce) package cream cheese, softened

– 2 garlic cloves finely minced

– 1 tablespoon chopped fresh cilantro

– 1/2 teaspoon chili powder

– 1/2 cup shredded cheddar cheese

– 1/2 cup all-purpose flour

– 2 large eggs beaten with 1 tablespoon milk

– 1 cup bread crumbs

– Vegetable oil for frying


Wearing rubber gloves, cut stems off the jalapenos approximately 1/2-inch from the top. Save the tops. Using a small knife, remove the seeds and membrane.

In a small bowl, blend together the cream cheese, garlic, cilantro, chili powder and shredded cheddar. Fill the inside of the peppers with the cream cheese mixture. Over-fill pepper with the cheese and press the top back on each pepper. Wipe off any excess.

 Place the flour in a bowl, the egg/milk mixture in another, and the bread crumbs in a third. First dredge the stuffed peppers in flour, second in the egg, and then roll in the bread crumbs, being sure to cover the entire pepper. Place on a baking sheet and refrigerate for 30 minutes.

 Heat about 2-inches of oil in a deep-fryer or saucepan to 350°F (175°C). When the oil is hot, carefully place 3 or 4 breaded jalapenos at a time in the pan and cook for 1 to 2 minutes, or until golden brown (be careful not to overcook!) Drain on paper towels, and keep warm in a 200°F (95°C) oven. Be aware – the filling is hot! Makes 24 poppers.