We choose Super Bowl recipes that are good and easy!  Super Bowl menus are available at menus.  We have Super Bowl recipes for the menu items in 3 different Super Bowl party themes.  Click the recipe title below for cooking instructions.

Recipes Super Bowl Recipes are listed by party theme menu, click each recipe for full cooking instructions. Fiesta Theme: Appetizer 7 Layer Fiesta Dip, Easy Yummy Crock Pot Beef Roll-ups, Avocado Chicken Salad, Carmel Cinnamon Apple Flautas Western Theme: Mango And Jicama Salsa, Potato Skins, Baby Back Ribs Mardi Gras Theme: Appetizer Mini Meatballs, Red Beans and Rice, Easy Shrimp Sauté, King Cake

Appetizer 7 Layer Fiesta Dip Recipe
2 x 8 oz. Cans or 1 large Can Refried beans
2 x 4 oz. can Jalapenos; or chilies
2 Tomatoes; or more
1 Onion; (optional) 
16 oz Sour cream 
2 Med to large Avocados 
2 pkg. Taco seasoning
2 cups Shredded cheese; (1 mozzarella & 1 cheddar)
4oz (or more) Black olives

Mix the refried beans, chili's and taco seasoning together .  Spread evenly into 10" pie plate or square cake pan.  Next, add a layer of well mixed/mashed avocados.  Then, put a layer of sour cream over on top.  Next, sprinkle cheeses on top.  Next, cut up tomatoes and layer on top.  Last, sprinkle with chopped up olives.

Put in the oven on a low heat until the cheese is melted.  Serve with Taco chips.

Easy Yummy Crock Pot Beef Roll-Ups
2 lbs ground beef
1 onion - chopped
1 can enchilada sauce
2 cans cream of chicken soup
3/4 cup water
1 can chili peppers
3/4 lb Velveeta cheese - cubed
Corn or Flour Tortillas

Place all ingredients in your slow cooker.  Stir to mix.  Cover and cook on low for 7 to 8 hours.  Serve with warn tortillas.

Avocado Chicken Salad
4 Soft Wheat Flour Tortillas
1/2 lb. smoked Chicken
1 1/2 Tbsp. Cocktail or Chile Sauce
1 sectioned, Pink Grapefruit peeled
1 skinned Avocado seeded and diced
1/8 cup toasted Pecans chopped
1 Packaged Salad Mix

Preheat oven to 400 degrees F.  Spray both sides of tortillas with vegetable spray, then press each into large muffin tins or custard cups.  Bake for 10 minutes or until golden.  Remove from heat and cool. In a medium bowl, combine chicken, dressing and cocktail sauce. Cover and chill for 20 minutes. Stir in grapefruit, avocado and pecans. To serve, arrange greens in tortilla cups and spoon salad on top.

Carmel Cinnamon Apple Flautas
3 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
3 tablespoons butter
6 flour tortillas (6-inch, fajita size)
3 Washington Fuji apples, peeled, cored and thinly sliced
1 teaspoon fresh lemon juice
1/2 cup Caramel Apple Dip
Whipped cream 

Heat oven to 325°F.  In a small bowl, mix 2 tablespoons sugar and the cinnamon; set aside. Melt butter in a large skillet. Brush butter on one side of each tortilla; sprinkle each buttered side with 1/2 teaspoon cinnamon-sugar mixture.  Turn tortillas over and repeat buttering and sprinkling. Reserve remaining butter in skillet. 

Place tortillas on an un-greased baking sheet and place in oven just to warm - about 1 minute.  Remove from oven and roll the tortillas loosely to make tubes; place seam side down on baking sheet.  Return tortillas to oven and bake just until lightly browned on underside and a bit crisp - 6 to 8 minutes. 

Meanwhile, in remaining butter in skillet, sauté apples and remaining tablespoon sugar over high heat until lightly browned and tender - about 8 minutes. Remove from heat and stir in lemon juice. 

To serve, spoon warm apples into tortillas.  Warm the caramel mixture in the microwave 15 seconds; stir and microwave another 15 seconds.  Drizzle caramel over flautas and top with a dollop of whipped cream.  Serves 6 

Western Mango And Jicama Salsa
2 Ripe mangos
1 medium Jicama finely chopped
1 medium Sweet Onion
2 large Jalapeno peppers
2 large Hot peppers
1 can Concentrated orange juice
1 medium Lime 

Squeeze the lime over the Jicama to keep it from browning and to add flavor.   Add one can of water to the orange juice concentrate (instead of the 3 cans called for in orange juice).  Pour 1/2 cup of the orange juice over the Jicama.  Cover with plastic and refrigerate overnight.  The Jicama readily takes on the flavor of the oranges and will taste like "crunchy oranges".  You can add water to the remaining orange juice and use it for juice. 

At least 3 hours before you need the salsa, finely mince the onion (preferably Vidalia onion or Texas 1015). 

Using the processor, mince the jalapeno and hot peppers after removing the seeds.  Peel the mangos and coarsely chop by pulsing the processor.  Combine all ingredients and cover with plastic until time to serve.  Serve with tortilla chips or over grilled chicken.

Western Potato Skins
3 lbs potatoes, scrubbed 
1/2 lb bacon, diced 
2 cups cheddar cheese, grated 
5 green onions, diced 
oil (for deep frying) 
salt (to taste) 
sour cream (for dipping) 

Preheat oven to 375 degrees F. Cook the diced bacon until crispy, remove from bacon fat and drain on paper towel. 

Peel the potatoes with a knife leaving a good amount of potato on the skin. Save the center of potatoes for another recipe, or slice them into wedges and cook in the same manner as the potato skins. 
Deep fry the potato skins until crispy and golden. Drain thoroughly and salt to taste. 

Spread the potato skins evenly on a pizza pan. Sprinkle evenly with the green onions, cheese and crispy bacon. 
Bake for 10-15 minutes until hot and cheddar is melted. Serve hot with sour cream for dipping. 

Western Baby Back Ribs
2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon each: ground black pepper, cayenne pepper, jalapeno seasoning, Old Bay Seasoning, rubbed thyme, onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.  In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.  Combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet.  Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.  Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot.  Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs.  Place under the broiler just until the glaze caramelizes lightly.  Slice each slab into 2 rib bone portions.  Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Appetizer Mardi Gras Mini Meatballs Recipe
1 pound lean ground beef 
1 1/2 teaspoons hot pepper sauce 
2 tablespoons Cajun seasoning 
1 tablespoon Worcestershire sauce 
1 tablespoon dried parsley 
1/4 cup finely chopped onion 
1/4 cup fresh bread crumbs 
1/4 cup milk 
1 egg 
1/2 cup barbeque sauce 
1/2 cup peach preserves 

Preheat oven to 350 degrees F. Lightly grease a medium baking sheet. 
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. 
Form the mixture into golf ball sized meatballs and place on the prepared baking sheet.  Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle. 

In a small bowl, combine the barbeque sauce and peach preserves. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture.  Toss to coat. 

Mardi Gras Easy Shrimp Recipe 
Sauce:
16 ounces olive oil
1 cup Worcestershire sauce
2-3 tablespoons each:   Mrs. Dash seasoning, black pepper, onion powder, granulated garlic, oregano, chili powder and salt

Shrimp:
48 Extra large shrimp, peeled and de-veined
2 stick of butter (1/4 pound butter)
Crushed red pepper
Chopped green onions for garnish (optional)

Mix all sauce ingredients in small mixing bowl. Keep at room temperature.

In cold sauté pan, place shrimp and 1/4 cup sauce.  Turn heat to medium and cook 
5-10 minutes, until shrimp turn red and opaque.  Do not boil or overcook shrimp. 
When almost cooked, stir in butter.

Serve in bowls, garnished with green onions.
Yield: 8 (6-shrimp) servings

Mardi Gras Red Beans and Rice Recipe
1 pound dried red beans
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
4 cloves garlic, minced
8 ounces smoked sausage, cut into 1/2" slices
1 cup ham hock
1 teaspoon thyme
salt and pepper to taste
4 - 5 cups cooked rice to serve

Sort through beans, removing any shriveled beans or stones.  Soak beans in water to cover for 2 to 3 hours. Drain and rinse beans well.  Place beans in an 8-quart stockpot and fill with water to cover the beans by 2 inches.  Bring to a boil, cover, and simmer on medium-low heat for 1 to 1 1/2 hours, or until beans are tender.  Add water if beans get too dry---always make sure the beans are covered with water.  Add remaining ingredients to beans and cook for an additional hour, until mixture is very tender and flavors have blended.  Add hot pepper sauce, if desired, and serve over rice (1/2 cup cooked rice per serving).

Notes:
Mash the beans slightly with a potato masher if you want a creamier gravy.  If you can't find plain red beans, substitute red kidney beans, pinto beans, 
or black beans. 

Mardi Gras King Cake Recipe
A traditional Mardi Gras treat, the King Cake is baked and covered with a poured sugar topping.  The topping is done in Mardi Gras colors; Purple representing Justice, Green representing Faith and Gold representing Power.  Traditionally, the person who finds the hidden "baby" in his or her slice of cake must provide the cake the next year.  This recipe has a lot of steps but none of them are difficult.

Cake Ingredients:
1/2 cup warm water 
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups un-sifted flour
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest (finely chopped lemon peel)
1/2 cup warm milk
5 egg yolks
10 tablespoons of stick butter cut in slices and softened
1 egg slightly beaten with a tablespoon of milk
1 teaspoon cinnamon
1 tiny plastic doll (not more than 1")

Pour the warm water into a small shallow bowl and sprinkle yeast and 2 teaspoons sugar into it.  Allow the yeast and sugar to rest for three minutes, then mix thoroughly.  Set bowl in a warm place for 10 minutes until yeast bubbles up.  Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt.  Sift into a large mixing bowl.

Stir in lemon zest.  Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks.   Using a wooden spoon, combine dry ingredients into the yeast/milk mixture.  When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.  Place ball of dough on floured surface and knead, gradually adding up to 1 cup more of flour. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.

Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.  Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a heavier kitchen towel and allow dough to rise in a warm place for about 90 minutes or until it doubles in volume. Coat a large baking sheet with one tablespoon of butter and set aside.  After the first rising, place the dough on a floured surface and punch it down. Sprinkle cinnamon, then pat and shape the dough into a long cylinder'.  Form a twist by folding the long cylinder in half, end to end, and pinching the ends together.  Then twist the dough. Form a ring with the completed twist pinch the ends together.  Place the completed ring on the buttered baking sheet, cover it with a towel and allow it to rise for 45 minutes or until it doubles in volume again.

After the second rising, brush the top and sides of the cake with the egg and milk wash. Bake in a preheated oven at 375 degrees for 25-35 minutes or until golden brown.  Cool on a wire rack and hide the plastic baby in the cake.

Icing (2 parts):
Colored sugar
Green, purple and yellow coloring paste
1 1/2 cups sugar

Poured icing:
3/4 cups confectioners sugar
1/4 cup lemon juice
4 1/2 cups of water

Combine ingredients until smooth, adding more water if it's too thick.  Spoon icing over top of cake. Immediately sprinkle on colored sugars, alternating between the three colors.  Slice and serve in 2"-3" pieces.

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