Super Bowl Party Recipes: Easy Ways To Impress Your Friends and Make Them Think You Can Cook

Super Bowl Party Recipes:  Easy Ways To Impress Your Friends and Make Them Think You Can Cook

Hello friends.

With the Super Bowl coming up this weekend, I thought I might post a few quick party recipes.  Whether you are hosting the party yourself or just headed to a friend’s home, these are all easy to prepare.

In last week’s Lagniappe, I posted the recipe for Acadiana Seasoning and a few of the following recipes utilize that as an ingredient.  If you have not made that seasoning yet, you can just use a commercial brand like Tony Chachere's or Zatarain's.

On a side note, I have been very pleased by how many people have taken the time to view this blog.  While it is easy to see certain locations that might have an interest (Chicago, Lubbock, Dallas, etc.), I am completely amazed that someone in Moscow (that would be Russia and not East Texas) and Rome (that would be Italy and not Georgia) has been reading this blog.


Here are some dips that are perfect for a football party:

Texican Hot Sauce

2  28-Ounce Cans  Crushed Tomatoes
½  Cup  Vegetable Oil
½  Cup  Minced Garlic
1  Cup  Chopped Onion
1 ½  Teaspoon  Salt
3 ½  Tablespoon White Vinegar
2  Tablespoon  Sugar
1  Tablespoon  Finely Chopped Jalapenos

In large pot, heat oil.  Sauté onion and garlic or five (5) minutes.  Add tomatoes and remaining ingredients.  Simmer for 20 minutes.  Place in refrigerator and chill for at least one (1) hour.

Jalapeno Honey Mustard Dip/Dressing

1  Quart  Mayonnaise
1  Cup  Honey
½  Cup  Zatarain’s Creole Mustard
1  Cup  Minced Jalapeno

Combine mayonnaise, honey mustard and jalapeno in large mixing bowl…add GREGG’S ACADIANA SEASONING.  Place in refrigerator and chill for at least one (1) hour.

Gouda Dip

3  Slices  BACON
1  8-ounce  Cream Cheese
½  Cup  Mayonnaise
1  Cup  Shredded Smoked Gouda

Soften cream cheese. In large skillet, fry bacon until crisp and then chop. Combine cream cheese and mayonnaise in mixing bowl.  Mix in smoked gouda.  Add GREGG’S ACADIANA SEASONING, bacon and stir.  Place in refrigerator and chill for at least one (1) hour.

NOTE:  Bacon can be omitted for “non-pig” eaters.


If you are in need of a main course, this old family recipe is great and can feed quite a few guests.  Also, you can make it up the day before and just re-heat on Sunday.

Tex Mex Chicken Spaghetti

½  Cup  Olive Oil
1  Large  Diced Onion
2  Diced Red Bell Peppers
1 ½  Cup  Chicken Broth
3  Cans  Cream of Mushroom Soup
½  Cup  Half & Half
¼  Teaspoon  Seasoning Salt
¼  Teaspoon  White Pepper
3  Cups  Shredded Mexican Cheese
1  Can  Rotel
3   Cups  Cooked Chicken
1  Pound  Cooked Spaghetti

In large pot, heat oil.  Sauté onion and red bell pepper for five (5) minutes.  Add chicken broth and cream of mushroom soup.  Bring to boil.  Reduce heat and add half & half, seasoning salt, white pepper, cheese, Rotel and chicken.  Once the cheese is melted, add spaghetti and mix thoroughly.


I debated on whether to put a dessert in this list but this pie will get rave reviews, especially if it is served with ice cream.

Chocolate Chip Pie

2  Eggs
½  Cup  Melted Butter
1  Cu  Sugar
½  Cup  Flour
1 ½  Cup  Vanilla
1  Cup  Semi-Sweet Chocolate Chips
1  Cup  Pecan Pieces
1  10-Inch  Pie Shell

Beat eggs.  Add five (5) ingredients and mix well.  Let mixture cool for 30 minutes then add chocolate chips.  Preheat oven at 350.  Pour mixture into pie shell.  Garnish pecans on top of pi3.  Bake for 30-40 minutes.

QUOTE OF THE DAY:  "Fat, drunk and stupid is no way to go through life, son."

COMING UP:  Bacon…The Candy of Meats.

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