Super Bowl favorites work all year long

Although Super Bowl LII is history, it’s a perfect time to gather recipes for next year. Super Bowl means football and food.
Whether it’s food enjoyed at parties with family and friends, or a church “soup-er” bowl gathering, there are plenty of delicious recipes from which to choose. Among the great selection of appetizers, dip recipes abound.
Flat Tire Chicken Dip is Cassie Ferguson’s favorite “go-to” Superbowl dish.

Rotel in Phyllo Cups

“I found it in a cookbook Alisha Jackson gave me a couple of years ago for Christmas. It was an instant hit and became a favorite of mine to prepare.”
Cassie was “hoping to bust in on my neighbors, Debbie and Jessey Higdon, (with her Flat Tire Chicken Dip) since my TV blew up.”
“Normally we do have Super Bowl get-togethers, and we especially enjoy them when a Manning is playing!” said Cassie.

“I usually use Hawaiian sweet rolls to make sliders,” said Stephanie Lucius, who had plans to attend a Super Bowl get together with a few friends and family at her cousin, Deedie Parker’s.
“The Rotel cups are a favorite at our house,” said Taylor Blue. “An option for them, if you don’t like Phyllo cups, is to put the ingredients in a cast iron skillet and bake at 350° until bubbly (about 30 minutes) and serve with chips.”
Bacon wrapped chicken bites is the top choice of Tawanna Shaw, and said her football crew would most likely get together to eat at her mom, Tammy Turner’s.
Whitney Bailey has quite a collection of dip and appetizer recipes from her mother, Kim Pylate, and one of her favorites is hot corn dip. The Buffalo Chicken dip was served at a New Year’s gathering that Whitney really liked.

“We’ve been having Souper Bowl Sunday at Rocky Branch a long time,” said Kay Ferguson, who said her favorites are regular vegetable soup and potato soup.
Instead of crackers and cornbread, Janet Bain likes chili served over brown rice.
“Souper Bowl Sunday at Rocky Branch has been an annual event for at least 10 years. We still have morning and evening church but this fellowship serves two causes: first, it warms up the winter months and second, donations for the food pantry at the mission office. There are always new soups to try and always old favorites,” said Fay Griffin, who raves over Kay Ferguson’s Mexican cornbread in her Rocky Branch news items every year.

Flat Tire Chicken Dip
(Cassie Ferguson)
1 can cream of mushroom soup
8 oz. cream cheese, softened
1 cooked rotisserie chicken
2 cups shredded Mexican blend cheese
1-2.25 oz. bag slivered almonds
Canned jalapenos, drained
Mix undiluted soup and cream cheese. Chop chicken. Add to soup mixture, then one cup cheese and half package of almonds. Pour in 9×13 dish. Top with remaining cheese, almonds and jalapenos. Bake at 350° for 20-25 minutes or until bubbly. (Goes well with Fritos Scoops.)

Rotel Cups
(Taylor Blue)
3-1.9 oz. boxes of frozen mini phyllo (fillo) shells (15 per box)
1 cup mayonnaise
1-10 oz. can Rotel drained
1/2 cup chopped, cooked bacon
OR 1-2.8 oz. bag Oscar Meyer Real Bacon Bits
1 1/2 cups shredded Colby and Monterey Jack Cheese
Preheat oven to 350°. Remove shells from boxes. No need to thaw. Place on large baking sheet. In large bowl, mix mayonnaise, Rotel and bacon pieces. Stir in cheese. Scoop 2 Tbsp. filling into each shell. Bake 15-20 minutes or until golden and cheese is melted.

Baked Brie
(Taylor Blue)
1 Brie round, 1 small jar apricot jelly,
1 small can crushed pineapple, drained;
2 Tbsp. jalapenos. Put Brie in cast iron skillet. Top with mixture of jelly, pineapple and jalapenos. Bake at 375° for 15-20 minutes. Serve with Ritz crackers or bread.

Bacon Wrapped Chicken
(Tawanna Shaw)
Season chicken breasts with seasoning of choice. Cut chicken in bite size pieces. Cut bacon in half and then wrap a piece of bacon around each piece of chicken. Roll wrapped chicken in brown sugar. Secure closed with a toothpick. Bake on 350° for 20-30 minutes. Oven time varies.

Sliders
(Stephanie Lucius)
2 lbs. ground beef
1-1.25 oz. envelope onion soup mix
1/2 cup mayonnaise
2 cups shredded Cheddar cheese
24 dinner rolls, split (Hawaiian)
1/2 cup sliced pickles (optional)
Preheat oven to 350°. Cover baking sheet with aluminim foil sprayed with baking spray. Mix ground beef and onion soup mix in large skillet. Cook and stir on medium high until beef is crumbly and evenly browned. Drain any excess grease. Remove from heat. Stir mayonnaise and cheddar cheese into beef mixture. Lay bottoms of dinner rolls on baking sheet. Spread cheese and beef mixture on bottom half of each roll. Replace tops. Cover with another sheet of sprayed aluminum foil. Bake until burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

Buffalo Chicken Dip
(Whitney Bailey)
2 cups shredded cooked chicken
1-8 oz. pkg. cream cheese, softened
1/2 cup Frank’s RedHot Buffalo Wings Sauce
1/2 cup ranch dressing
1/2 cup blue cheese crumbles (optional)
Preheat oven to 350°. Combine all ingredients and spoon into shallow 1-quart baking dish. Bake 20 minutes or until mixture is heated through. Stir. Serve with crackers and/or vegetables.

Hot Corn Dip
(Kim Pylate, Whitney’s mother)
3 cans Mexicorn, drained
16 oz. Hellman’s mayonnaise
16 oz. sour cream
1/4 cup chopped jalapenos
3-4 cups taco or Mexican shredded cheese
1 pkg. taco seasoning (half mixed in recipe and half sprinkled on top)
Mix all together. Bake 35-45 minutes until bubbly.

King Ranch Soup
(Fay Griffin)
Cook 1 cup chipped onion and 1 cup diced red bell pepper in 3 Tbsp. oil. Boil and shred one pound of chicken. Place in crockpot and add 28 oz. can diced tomatoes, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can chopped green chiles, 1 pkg. taco seasoning. Set on high for 1 1/2-2 hours. Add 8 oz. cream cheese during last 30 minutes. Serve with Tostitos or crackers.

Mexican Cornbread
(Kay Ferguson)
1 cup meal
2 eggs
1 cup buttermilk
1 can cream style corn (regular size)
1 small can whole kernel corn
Chopped onion
Sliced jalapeno
Optional: chopped bell pepper
1 1/2 cups oil
1 cup shredded cheese
Less than 1 lb. hamburger meat, browned and drained
Mix all cornbread ingredients. Pour half of mixture into hot, greased skillet. Add meat, then remainder of cornbread ingredients. Bake on 350° for 40-45 minutes. (Option: Sprinkle shredded cheese on top before it comes out of oven.)

Ms. Janet Bain’s Chili
2 lbs. ground beef
1 onion, chopped
1 pkg. McCormick’s chili seasoning
2 cans chili beans
3 cans tomato sauce
Brown beef and drain. Add onion and cook until translucent. Add other ingredients and simmer until flavor melds. Serve with crackers or cornbread, or brown rice.

Cajun Beans
(Carol Baker)
1lb. ground chuck
1/2 cup chopped bell pepper
1 small onion, chopped
1 lb. smoked sausage
1/2 cup catsup
1/2 cup barbecue sauce
1/2 cup brown sugar
1 pkg. dry Sloppy Joe mix
2 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce
2 large cans pork and beans
Brown beef, pepper, onion. Place in crockpot. Add remaining ingredients. Cook on low for four hours. Stir occasionally.

Paula Deen Bean Soup (Trina Griffin)
½ pound smoked sausage, sliced
2 slices of bacon diced
1 clove garlic minced
1 med. Onion diced
1 green bell pepper diced
2 Tbsp. butter
2 cups bush’s baked beans
½ c. half and half
Saute sausages, bacon, garlic, onion, pepper in butter until bacon is cooked. Add beans and simmer a few minutes on low heat. Add half and half.

Taco Soup
(Haley Caviness)
1 lb. hamburger meat
½ white onion diced
2 cups vegetble broth
1 cup water
1 can chili beans
1 can diced tomatoes
1 Tbsp. taco seasoning.
Saute hamburger meat and onion till done. Drain. Mix everything else together in boiler and heat 30 minutes.

Potato Soup
(Norma Poynor)
6 large potatoes, peeled and cubed
2 onions, peeled and sliced
Salt and pepper to taste
Cover with water and boil until tender. Add one can cream of mushroom soup and one can cream of chicken soup. Stir until well blended. Simmer 20 minutes.