Whether you’re hosting a party for Super Sunday or just need to bring a treat to one, it is hard to pull things together last minute. That is why we’ve put together five easy recipes that aren’t your typical football go-tos but will definitely please.
Spicy Roasted Chile Peanuts and Pepitas
1. Preheat oven to 350°. Stir together peanuts and melted butter in a medium bowl.
2. Stir together brown sugar and next 3 ingredients. Add to peanut mixture, tossing to coat. Place peanuts in a single layer on a lightly greased baking sheet.
3. Bake at 350° for 10 to 15 minutes or until golden brown, stirring once. Remove from oven, and stir in pumpkin seeds. Cool completely in pan on a wire rack (about 20 minutes).
Smokey Chipotle and Bacon Guacamole
3 ripe Hass avocados
8 ounces bacon, cooked and crumbled
2 canned chipotle peppers, dried and diced
1/4 cup finely diced white onion
1 lime, juiced
1/4 cup chopped cilantro
1. Scoop the avocado into a bowl.
2. Coarsely mash it with a fork.
3. Stir in the bacon, chipotle, onion, jalapeño, lime juice, salt and cilantro.
4. Serve with tortilla chips.
Pepperoni Pizza Jalapeno Poppers
12 jalapeño peppers
8 ounces cream cheese, at room temperature
1/2 cup finely chopped pepperoni, sautéed
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
2. Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
3. Place the cream cheese, pepperoni, Parmesan, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
4. Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
1 1/2 cups chocolate chips (semi-sweet, milk chocolate, or a combo)
15 jumbo marshmallows, halved
Graham cracker squares
1. Preheat oven to 450°F.
2. Spread chocolate chips in an 8-inch cast iron skillet (or oven safe dish).
3. Arrange marshmallow halves over the surface of the chocolate chips, covering them completely.
4. Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!).
5. Use an oven mitt to remove skillet from oven and allow to rest for 5 minutes.
6. Serve warm with graham cracker squares or sticks.
Football Cocoa Crispy Rice Treats
4 tablespoons (1/2 stick) unsalted butter
One 10-ounce bag mini marshmallows
1 tablespoon honey
1 teaspoon pure vanilla extract
6 cups cocoa-flavored crispy rice cereal
About 12 vanilla- or chocolate-flavored candy chews, such as Tootsie Rolls
1. Coat a wooden spoon and 1/3-cup dry measuring cup with cooking spray. Line a baking sheet with parchment, and coat lightly with cooking spray.
2. Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Remove from the heat, add the cereal and stir until the mixture is fully combined.
3. Use the prepared measuring cup to scoop out the mixture onto the prepared baking sheet in mounds. Let them cool for a few seconds to make them easier to work with. Spray your hands with cooking spray, and firmly press and pat each mound into a football shape. Let the treats sit at room temperature to harden slightly, about 20 minutes.
4. Cut the candy chews lengthwise into quarters. Roll the pieces into thin ropes and cut into short and long lengths to make laces. Arrange the candy on top of each football, pressing in to help them adhere. Store at room temperature in an airtight container for up to 3 days.
Have fun this weekend!