Crowd-pleasing Super Bowl Menu
Three Fuss-Free Super Bowl Party Recipes
The Super Bowl may be a celebration of athleticism for the players, but for those watching from home, it’s a celebration of feasting. In the Fox kitchen, we’re cooking up some of our favorites from the Cooking for the Man Cave cookbook, to taste test ideas for our potluck Super Bowl parties! Celebrations deserve great menus, which is why we’re sharing this party menu that is so good, it will be gone by half-time. Grab a beer and let’s get cooking!
On the Menu (scroll down below):
- Cheesy Beer & Spinach Dip
- Beer Chili
- Beer & Pretzel Chocolate Pie
From barbecue sauces to meat-n-potatoes to beer and beyond, you’ll find over 100 crowd-pleasing recipes for grilling, smoking, frying, and more. Filled with quirky man cave tips from the rules of poker and top movie lists to cooking hacks like making drinks in batches and turkey frying basics, this book makes a great gift for those looking something different than the conventional cookbook.
- 2/3 C. beer
- 3 C. shredded Monterey Jack cheese
- 2 T. all-purpose flour
- 1/2 C. frozen chopped spinach, thawed and drained
- 1 T. fresh cilantro, chopped
- Salt and pepper to taste
In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted, but not bubbly. Mix spinach, cilantro, salt, and pepper into the beer mixture. Serve warm with tortilla chips.
- 1 lb. chuck beef, cubed
- 1 1/2 lbs. ground beef
- 1 lb. pork, cut into 1/4″ cubes
- 1 large onion
- 1 (12 oz.) can beer
- Chili powder, to taste
- 1 tsp. salt
- 1 T. oregano
- 1 (16 oz.) can kidney beans
- 1 (16 oz.) can butter beans
- 1 (16 oz.) can garbanzo beans
- 1 (#2 1/2) can tomatoes
- 1 (15 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 1 (16 oz.) can mushrooms, optional
- 1 (16 oz.) can northern beans
- 1 C. beef broth, made from bouillon
- Garlic powder, to taste
- Tomato juice, as needed
Brown beef, pork, and onion; place in large kettle. Add all remaining ingredients. If too thick, add water and tomato juice. Simmer for several hours until flavors are blended and meat is tender.
- 1 C. crushed pretzels
- 1/2 C. sugar
- 1/3 C. butter, melted
- 1 (3 1/4 oz.) package cook-and-serve chocolate pie filling
- 1 C. evaporated milk
- 1 C. beer
- Whipped topping
Prepare crust by combining pretzel crumbs, sugar, and butter; blend well. Press into 9″ pie plate and bake at 400°for 10 minutes. Set aside to cool. In a saucepan, combine chocolate pie filling, milk, and beer; cook over medium heat until mixture comes to a rolling boil. Remove from heat, stirring occasionally for 5 to 10 minutes. Pour into pie crust and chill in the refrigerator. Just before serving, spread whipped topping on top.
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