Saturday, February 2, 2013

Yummies & More for the Super Bowl

Buffalo Balls (No, not really)

Yield: Makes about 16 meatballs
Serving Size: 1 meatball

Buffalo Balls (No, not really)
  • 1lb ground chicken or turkey
  • 2 oz cream cheese, softened
  • 2 eggs
  • 2 Tbl chopped celery
  • 3 Tbl crumbled blue cheese
  • 1/2 tsp black pepper
  • 1/2 stick (4 oz) unsalted butter
  • 1/2 cup Frank’s Red Hot
  • Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The Frank’s is super salty as is the blue cheese so trust me you don’t need to add more. The mix will be sticky and gooey but that’s normal. Form into about 1 inch balls – remember these are cocktail/bite sized so don’t make them too big. Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes. Meanwhile, Combine the Frank’s and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.
  • After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce. Put back onto the cookie sheet and bake for another 12 minutes. If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy. These have a subtle blue cheese flavor but I love the dressing so I added more and it was awesome! And of course, you must serve with celery sticks to be authentic!
Print off these fun football sandwich wraps for placing around everything from sub sandwiches to PB&Js and even drink bottles! These aren’t just for the kids either, they add a fun football pop to the party food!
Also to add some decor to your party, take a look at this  free Super Bowl party printables. Just download the files, print them out, cut them out, and decorate!
Chili Cheese Dip w/ Tortilla Chips
Cook in a crock pot 4 hours on low
    • 2 cans Hormel Chili
    • 1 8oz pkg Cream Cheese
    • 1/2 cup Shredded Cheese
    • Tortilla Chips or Frito Scoops

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