Saturday, January 31, 2009

Super Bowl Snacks

Here are the recipes of what I am making for Super Bowl, in case anyone needs some ideas. I am making a super-fattening Buffalo Chicken dip. The recipe comes from a friend who made it at a party I went to. The other recipe is for a meatball appetizer. These could also be made as an entree, just serve over some egg noodles.

Buffalo Chicken Dip
Ingredients:
4 chicken breasts, boiled & shredded
1 (12 oz.) bottle of Frank’s Red Hot Buffalo Wing Sauce
16 oz. cream cheese
16 oz. jar Naturally Fresh blue cheese dressing
8 oz. grated cheddar cheese

Directions:
Boil chicken breasts for 20 min. Cool and pull apart with a fork or fingers. Place chicken on bottom of a 9x13 casserole dish. Pour the buffalo wing sauce over the chicken and coat thoroughly.

In a 3-quart sauce pan, simmer the cream cheese and blue cheese dressing over medium heat, stirring constantly until combined, pour on top of chicken.

Bake at 350 degrees for 20 minutes. Sprinkle with grated cheese on top and bake for about 5 more minutes or until cheese is melted.

I like to eat it with Fritos Scoops and celery.

Danish Meatballs
1 package frozen meatballs
Dill Sauce ingredients:
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/4 tsp salt
2 tsps dried dill weed
1 cup sour cream

I just buy frozen meatballs, you could make homemade meatballs, and I probably would if I was making this as an entree, but for a Super Bowl snack I don't really want to take the time. Just being honest.

Defrost the meatballs and place on a baking sheet. Bake in a 375 degree oven for 20-30 minutes.
For the sauce, melt the butter in a small saucepan; stir in flour. Stir in broth, salt and dill weed. Cook and stir over medium heat until thickened. Remove from heat; stir in sour cream.

I am going to place the meatballs in a crock pot and pour over the sauce. Then I can just take the crock pot over to my friend's, plug it in and they'll stay hot the entire time.

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