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9 Amazing Super Bowl Recipes

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You spend most of the year eating pretty well:  An apple in your lunch, steamed broccoli with your grilled salmon. You avoid over-using the candy dish at the office and you’re amazingly good at NOT having a second slice of pie.

But THIS is the Super Bowl.

This is a day when spray cheeze becomes a food group and corn chips count as “eating your vegetables”. This is not a day for dietary restraint and it’s definitely NOT a good day to be a pig.

Enjoy some of PlaceFull’s favorite Super Bowl Recipes and get ready for a day of fun, football, family, and food!

Laredo Chili Cheese Dip

This recipe is from my good friend John who hails from the very heart of America – Nebraska. Laredo is, possibly, the perfect Super Bowl recipe. You will be tempted to eat the whole dish yourself, Fritos clasped in your grease-covered fingers, but remember, fat enjoys company so be sure to share!

Chili Cheese Dip


1 pound Ground Beef
1 jar Cheez Whiz
1 can Jalapeno Cheese Dip
1 small Onion, chopped
2 cans Kidney Beans
1 can diced tomatoes
1. Brown the ground beef, drain off excess fat.
2. In a large bowl combine all the ingredients and mix to combine.
3. Serve with Fritos Scoops, this dip wants a sturdy vehicle!

Recipe from John E.

Not-a-Jerk Veggie Dip

Not everything on the snack table during the game has to be completely terrible for you. This recipe for bean and corn salad is bright, vibrant, tangy, and totally awesome on a thick corn chip. Trust us, you don’t have to be a jerk for bringing something that actually might be good-for-you.

Healthy Veggie Dip


1 can Black Beans
1 can of Corn
1 large Avocado
2 Roma Tomatoes
1/2 Red Onion
1/2 Lime
1/4 cup fresh Cilantro, chopped
2 Tbsp. Malt Vinegar
salt and pepper to taste
1. Drain the black beans and the corn and put them in a large salad bowl.
2. Chop up the avocado, onion, and the tomatoes and add them to the bowl.
3. Squeeze your 1/2 lime into the bowl, add the cilantro and the vinegar. You’ll probably have to play around with the vinegar and salt and pepper to get it to the exact taste you want. It also serves as a nice excuse to eat a bunch of it before you relinquish it to your guests. Stir it all up, and you’re ready to go! Serve with sturdy tortilla or pita chips.

Recipe and photo from Clique Clack

Super Easy Guacamole

Is there any dip more perfect than a simple Guacamole? Creamy and refreshing at the same time, I strongly recommend doubling or tripling this recipe to make sure that there’s plenty to go around. It’s just not a Super Bowl Party without a big bowl of Guac.



2 medium ripe avocados
1/2 small onion, chopped
1/2 of a 4 oz can diced green chile peppers
1 Tbsp. fresh cilantro, chopped
1 Tbsp. lime juice
1 Tbsp. lime juice
1 medium tomato, seeds removed and chopped
1. Cut avocados in half. Remove pit (set the pit aside). Dice and scoop out of skin.
2. Place avocado in a bowl and mash to desired consistency
3. Mix in remaining ingredients. Serve immediately or place in the fridge with pits added to the bowl. Putting the pits in the bowl will keep the guacamole from going brown.

Recipe and photo from Real Mom Kitchen

Pigskin Potato Skins

Look. I’m just gonna level with you: potatoes and/or bacon make darn-near everything better. And when you combine the two it’s music and beauty in your mouth.  Never is this more clear than when they marry in a crisp, flavorful, potato skin. Just let them cool before you jam them in your mouth!

potato skins


6 small to medium-sized russet baking potatoes
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced
1. Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato
2. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
3. When the potatoes are baked and then cooled, cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet, it will warp). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
4. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.Serve immediately.

Recipe from

Classic Poutine

Why poutine hasn’t caught on in the United States is a mystery that I simply can’t fathom. You like french fries. You like cheese. You like gravy. Put them all together and you have a huge dish of awesome just waiting to go into your face. Make plenty of this because once your friends taste it, it’s all over! This is sure to be your new favorite Super Bowl food.



6 to 8 large Yukon gold potatoes
1 tablespoon vegetable oil
1 shallot, minced
1 small clove garlic, minced
4 cups veal or beef stock
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon whole green peppercorns
1/2 teaspoon Worcestershire sauce
2 tablespoons butter
2 tablespoons flour
2 cups Cheddar cheese curds
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying
1. Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries.
2. In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal or beef stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil.
3. Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.
4. In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.

Recipe from Cooking Channel’s Chuck Hughes.

Touchdown Teriyaki Chicken Wings

My Japanese grandmother used to prepare HUGE platters of teriyaki chicken wings for my family to eat while we watched the Super Bowl.  She’d open the oven and lean over to turn the hot, fragrant wings with at least at least two inches of ash dangling from her ever-present cigarette. This recipe is, blessedly, cigarette ash-free.

teriyaki chicken wings


24 large chicken wing pieces, drumsticks and forewings (thawed if frozen)
2/3 cup soy sauce
2/3 cup balsamic vinegar
1/2 cup brown sugar, firmly packed
4 cloves garlic, pressed or finely minced
2 teaspoon grated fresh ginger root
1/2 teaspoon black pepper
4 green onions, thinly sliced, tops included
Hungarian sweet paprika
1. Combine soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan. Gently heat just until sugar is dissolved. Remove from heat and let cool to room temperature. Stir in green onions. Separate half of the completed marinade and reserve for later.
2. Place chicken wings in a large zip-top freezer bag. Pour in half cooled teriyaki marinade. Squeeze out the air and seal. Turn bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.
3. Preheat oven to 375 degrees F. Line a baking pan with foil. Place a cooling rack in the bottom of the pan. Place chicken wings on the rack, cover with the marinade from the bag, and sprinkle generously with paprika. Cover pan tightly with foil and bake 45 minutes. Remove foil, raise oven temperature to 425 F and bake another 15 minutes to brown skin. If the chicken has not browned, place the tray under the broiler, watching carefully.
4. Toss the finished wings with the marinade you reserved earlier, place on a platter, and sprinkle with the toasted sesame seeds. Serve remaining sauce on the side.

Recipe from’s Home Cooking.

Root Beer Crock Pot Pulled Pork

This recipe is so easy that it’s almost a crime! Set this pulled pork to cook when you wake up on game day and let the smell of your soon-to-be-expanded waistband fill your house all day long.

crock pot pulled pork


1 (4 pound) pork shoulder
1 (12 fluid ounce) can or bottle root beer
1 Onion, sliced
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
1. Place the pork tenderloin and the sliced onions in a slow cooker; pour the root beer over the meat. Pour in the bottle of BBQ sauce. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Serve on hamburger buns.

Recipe from

Bacon-Wrapped Lil’ Smokies

I had these for the first time at a  party where the hostess had gotten the recipe from Pinterest. We immediately christened them “Pinterest Dogs” and then proceeded to gobble up the whole tray while everyone else foolishly DIDN’T hover by the food table. Strategy for the win.

crock pot pulled pork


1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef Lil’ Smokies cocktail wieners
3/4 cup brown sugar, or to taste
1. Preheat the oven to 325 degrees F.
2. Refrigerate the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. Serve immediately or keep warm in a crock pot set to low.

Recipe from

Better-Than-Crack Brownies

Admission: I have not made these brownies. Looking at the pictures is enough, for the moment. Rather I’m quietly biding my time and gathering ingredients to unleash these on my Super Bowl party guests whereupon, I suspect, they will fall at my feet and offer me riches and jewels beyond my wildest imagination. I can’t wait.

better than crack brownies


1 batch brownies (make your own, boxed, homemade, whatever!)
1/2 cup salted peanuts
1 cup chopped Reese’s peanut butter cups
1 1/2 cup chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
1. Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
2. While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
3. Here’s the hardest part: Refrigerate for 2 hours before serving.

Recipe and picture from How Sweet it Is.

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