Chip dip, meatballs and more bites for your Super Bowl party
Sandra Lee's Super Bowl snacks are superPlay Video
Al Roker shares the best ways to pickle your veggies
TODAY anchors debate: What makes the perfect burger?
Brit Morin's DIY games and hacks for the end of summer
'Debutante farmer' trades galley for a farm focused on the seasons
Pulling together a last-minute Super Bowl party? Food Network host Sandra Lee has your menu ready to go with these party snacks, as well as 5 Super Bowl party tips. Check them out below!
1. For a super-cool, casual vibe, bring some outdoor furniture like wicker or lawn chairs inside. Swap out every day throw pillows for ones matching your team’s colors, some NFL gear and even a few real footballs.
2. Make cocktail time easy, pour one versatile spirit like White Rum and mix with a variety of soft drinks like ginger ale, cola and for a great selection of no-fuss cocktails.
3. Make your pantry your first resource. Use the foods you have on hand like chicken, cream cheese, bread and meat from the deli to serve up game day dishes that will keep your fans coming back for more.
4. Prep finger foods like Spicy Drummies in advance. Cook them hours before the big game and keep them warm using sternos. Add game day delights like Buffalo Chicken Dip and blue cheese Cream Cheese Dressing for the wings right before the gang arrives.
5. For a sweet finish, pick up inexpensive table mats, plates in your team colors, and candies in coordinating shades bought in bulk. For a super send-off, stuff a “ball” with them. Trace the shape of a football (find an image online) onto card stock. Cut out two shapes. Draw lines with white chalk on one to resemble stitching; then sew both pieces together, using white thread. Leave 1/2 inch opening in the ball for inserting the candies.
- 2 packets (1 ounce each)
- Ranch dressing mix, divided
- 2 tablespoons paprika
- 1 tablespoon garlic salt
- 1 tablespoon salt-free lemon pepper
- 2 racks pork baby back ribs, cut into single-rib portions
- 1 bottle (18 ounces) barbecue sauce
- 1 tablespoon molasses
- 1 teaspoon Tabasco sauce
1. Position rack 4 to 6 inches from heat and preheat broiler. Line a baking sheet or broiler pan with foil. 2. In a small bowl, stir together 1 packet ranch dressing mix, paprika, garlic salt and lemon pepper. Rub ribs with seasoning mixture. Place ribs on baking sheet, bone sides down. Broil for 10 minutes. Turn and broil for 10 minutes more. 3. Meanwhile, in a medium bowl, combine remaining ranch dressing mix, barbecue sauce, molasses and Tabasco sauce.4. Working with several ribs at a time, coat with barbecue sauce mixture and place in a 5-quart slow cooker. When all ribs are in cooker, pour remaining sauce over ribs. Cover and cook on low for 6 to 8 hours. 5. Transfer ribs to a serving platter. Skim of any fat from the top of the sauce. Serve sauce on side.
- 1 cup mayonnaise
- 1 cup sour cream
- 4 green onions, finely chopped
- 2 tablespoons dried parsley
- 6 ounces blue cheese, crumbled
- 8 ounces cream cheese
- Garlic salt to taste
1. In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese, cream cheese and garlic salt. Cover and chill in the refrigerator until serving.
- 1 can (28 ounces) enchilada sauce
- 1 can (10.75 ounces) condensed Cheddar cheese soup
- 1 teaspoon chipotle chile powder
- 2 pounds fully-cooked frozen meatballs
- 11 cups shredded Mexican cheese blend, plus more (optional) for serving
1. In a large bowl, whisk together enchilada sauce, cheese soup and chipotle powder. Pour a fourth of the sauce into a 5-quart slow cooker. Dip meatballs, several at a time, into remaining sauce to coat and place in slow cooker. Pour remaining sauce over meatballs. Sprinkle shredded cheese over meatballs. 2. Cover and cook on low for 4 to 6 hours. 3. Transfer meatballs to a serving dish. Strain sauce through a sieve. Skim of any fat from top of sauce. Spoon sauce over meatballs. Sprinkle with additional shredded cheese, if desired.
- 1 packet (1.6 ounces) Buffalo wings seasoning mix
- 1 tablespoon garlic salt
- 21/2 pounds chicken drumettes
- 1 cup hoisin sauce
- 1 cup ketchup
- 3 tablespoons dark brown sugar
1. Position a rack 4 to 6 inches from heat and preheat broiler. Line a baking sheet or broiler pan with foil. 2. In a large bowl, stir together seasoning mix and garlic salt. Add drumettes and toss to coat. Place drumettes on baking sheet and broil 8 to 10 minutes, or until skin is tender and begins to crisp, turning once.3. Meanwhile, in same large bowl, whisk together hoisin sauce, ketchup and brown sugar.4. Working with several at a time, coat drumettes in sauce and place in a 4 to 5 quart slow cooker. Pour remaining sauce over drumettes. Cover and cook on high for 2½ to 3½ hours.5. Transfer drumettes to a serving platter. Skim of any fat from the top of the cooking liquid and serve sauce on side.