Favorite Super Bowl Food



Ham & Cheese Sliders

24 good white rolls
24 pieces good honey ham  (thick cut, not deli-style)
24 small slices swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

{Poppy Seed Mustard sauce}

1 1/2 T. poppy seeds
1 1/2 T. yellow mustard
1 stick butter, melted
1 T. minced onion
1/2 tsp. worschestershire sauce

In a small bowl, mix together mayo & miracle whip. Spread into both halves of each roll. Place a slice of ham & a slice of swiss inside of each roll. Close rolls & place into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes, or until butter sets slightly. Cover with foil & bake at 350 degrees Fahrenheit for 12-15 minutes or until cheese is melted. Uncover & cook for 2 additional minutes. Serve warm.

SUPER NACHOS — Rachael Ray’s recipe and honestly the at home nachos I’ve ever had!

4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1⁄4 cup cilantro leaf, finely chopped


  • 1 tablespoon extra virgin olive oil
  • 1 lb ground sirloin
  • 2 garlic cloves, chopped
  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon salt
  • 1 12teaspoons dark chili powder
  • 1 12ground cumin, half a palmful
  • 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
  • 1(14 ounce) can black beans, 15 ounces, drained
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 34lb monterey jack pepper cheese, shredded, about 2 1/2 cups
  1. Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
  2. Combine salsa ingredients in a bowl and set aside for flavors to marry.
  3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and sauté 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
  4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
  5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings.

GREEN CHILE ARTICHOKE DIP — a fan favorite around here. My friends and family request this from me for all our parties! I love it with soft french bread or baguette.


  • 1 cup shredded Parmesan cheese
  • ¾ cup mayonnaise
  • 1 can (14 oz) artichoke hearts
  • 1 can (4 or 4.5 oz) chopped green chiles
  1. Preheat the oven to 325 degrees.
  2. Drain the artichokes and place them on a paper towel. Cover them with another paper towel and press gently to absorb as much liquid as possible. Chop the artichokes into smaller bits and then press down on them with another paper towel to absorb moisture released by the chopping.
  3. Mix all of the ingredients in a small bowl and transfer the mixture to a baking dish. Bake in an 8” by 8” baking dish for 25 minutes until bubbly and a little brown on edges. Remove from the oven and allow it to cool a bit before serving with crackers.

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