Sharon's Super Bowl party spread

2:27 PM, Feb 5, 2012   |    comments
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When planning a Super Bowl menu, remember:  The 2-quart crock pot is your best friend.  There are many things you can make ahead and keep warm right through the game.  That way, your guests can help themselves whenever they want, and you can park yourself in front of the TV to enjoy the game rather than slaving away in the kitchen.  Here are some of my favorite crock pot recipes and a few other savory treats to serve on game day.


Mini Wieners
These are always a hit and they're one of the simplest things you can make.

2 13 oz. pkgs mini hot dogs
barbecue sauce
grape jelly

Place hot dogs in a 2-quart slow cooker.  Cover with equal parts barbecue sauce and grape jelly.  Heat on low for at least two hours.


Mini Meatball Subs
16 medium sized meatballs (1 pound)
1 jar of your favorite tomato sauce
mini sub rolls
shredded mozzarella cheese

Place meatballs in 2-quart slow cooker.  Cover with sauce.  Heat on low for 3-5 hours.  Serve with rolls and cheese.


Buffalo Chicken Dip
Morning Report producer Heather O'Bryan has made this dip for many NEWS CENTER gatherings and people always rave about it.  She assembles hers in a pie plate and cooks it in the oven.  Here, I have adapted it for the crock pot.

1 pound chicken breasts or thighs, cut into large chunks
1 bottle Frank's Red Hot Sauce
1 8 oz pkg cream cheese
Blue cheese dressing
Blue cheese crumbles
Shredded Cheddar cheese
Tortilla chips

Place chicken in 2-quart slow cooker.  Cover with hot sauce and cook on low 2-4 hours until chicken can be shredded easily with a fork.  Shred chicken and remove from crock pot.  If chicken seems a little dry, add a little more sauce.  Place a few chunks of cream cheeses in bottom of slow cooker.  Return half of the chicken to the pot.  Follow with layers of blue cheese crumbles, blue cheese dressing (just a dab will do ya'), and shredded cheddar.  Repeat layers: cream cheese, chicken, dressing, blue cheese crumbles, shredded cheddar.  Allow to cook another half an hour or so until the cheese is melted.  Serve with tortilla chips.


Hot Spinach, Artichoke Heart & Cheese Dip
2 8 oz. pkgs cream cheese
1 pkg fresh baby spinach, finely chopped
1/2 cup green onions, finely chopped
1/2 tsp garlic powder
black pepper to taste
1/4 tsp paprika
2 cups shredded cheddar cheese
1 8 oz. can water chestnuts, drained and finely chopped
1 16 oz. can artichoke hearts, drained and coarsely chopped
Pita chips and/or cubed bread (such as baguette)

Spread cream cheese along the bottom and sides of 2-quart slow cooker.  Place chopped spinach, green onions and spices in the center.  Cook on low for 2 hours, stirring a couple of times.  Add most of the cheese, water chestnuts and artichoke hearts.  Stir well.  sprinkle remaining cheese over the top and continue heating until cheese is well melted.  Serve with pita chips or bread cubes


Deviled Eggs
Easy to make and  always a crowd pleaser.  I keep mine super simple.

6 eggs, hard boiled and peeled
Dijon mustard
Black pepper

Cut eggs in half lengthwise and scoop out yolk.  In a small bowl, combine egg yolks, mayo, mustard and pepper to taste.  Using a small spoon, scoop mixture back into egg whites and sprinkle with paprika.


Smoked Salmon & Dilly Cream Cheese
Smoked Salmon
Whipped cream cheese
1 Bunch fresh dill, finely chopped

Mix chopped dill into cream cheese.  Serve with salmon and crackers.


Crab Spread
1 8 oz. pkg cream cheese, softened
1/2 cup sour cream
2 tsp worcestershire sauce
1-2 Tbsp onion, minced
1 bottle cocktail sauce
12 oz. fresh (or canned, if you can't find fresh) crabmeat
couple of lemon wedges
Dried parsley

In medium sized bowl, mix cream cheese, sour cream, worcestershire sauce and minced onion.  Return to refrigerator for 1-2 hours to set.   Scoop mixture out onto a serving dish.  Pour cocktail sauce over cheese mixture.  Top with crabmeat and sprinkle with lemon juice and parsley.  Serve with crackers. 

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