Suzanne Corbett’s Quick MVP(Most Valuable Party) Super Bowl Recipes

by themoneyoffice2.com@gmail.com February 11, 2024 · Food and Travel

By Suzanne Corbett

The clock is running down, and Super Bowl is about to kick-off. If you’re still haven’t decided what to bring to the Super Bowl party, you’re not alone.

You need to figure out what to bring, and fast. I recommend bring out the MVPs – the most valuable party recipes that are simple, fast and filled with flavor.

The following four recipes that are just that. Each can be made in under 30 minutes and have all the potential of becoming any house party’s MVP.

In honor of this year’s Super Bowl’s teams consider making Sourdough Chili Brie for the 49ers or a batch BBQ Pulled Pork Sour Cream Dip for the Chiefs. Don’t want to take sides just yet? Then for for classic that are eye catching and great tasting. (This is a part of a two-part series on Big Game fun for 2024. To see our other article CLICK HERE.)

My picks: Football Cheeseball paired with homemade savory herbed crackers looks great and the Mini Football Chicken Calzones. Two dishes that will source big no matter which team you’re cheering for.

Sourdough Chili Baked Brie

1 one- pound) round sourdough bread

1 tablespoons butter, soften

2 teaspoons. chili powder

1 teaspoon sugar

1 teaspoon garlic powder

1 teaspoon ground mustard powder

1 eight ounce round brie cheese, rind removed

Preheat oven to 350 degrees. Cut top of loaf of bread; hollow out enough bread from bottom to make room for cheese. Cube remaining bread, set aside. Using a knife, make 2-inch cuts into loaf around the edge at 1-inch intervals. Spread inside of bread with butter.

Combine spices and sprinkle 2 teaspoons over loaf. Top with cheese, sprinkle with remaining spice mixture. Replace beard top. Transfer to an ungreased baking sheet. Bake for 25- 30 minutes or until cheese is melted. Let stand to 10 minutes. Serve with reserved cubed bread.

Serves 8

BBQ Pulled Pork Sour Cream Dip

1 pound pulled pork in barbecue sauce*

8 ounces cream cheese

1 cup shredded mozzarella, divided

1 cup shredded cheddar cheese

1 cup frozen corn

1 ½ teaspoon garlic salt

Garnishes: Sour cream, barbecue sauce, sliced jalapeno, copped red onions, cilantro

Preheat oven to 375 degrees. In a large bowl combine pork, cream cheese, ½ the sour cream, ¾ of the cheeses, corn and garlic salt. Place in a baking dish and top with remaining cheese. Bake for 20 – 25 minutes. Garnish as desired and serve with chips of your choice. Serves 10

*Recipe for be made with smoked bbq brisket.

Football Cheeseball with Savory Crackers

1 pound cream cheese, softened

8 ounces sharp Cheddar, shredded

3/4 teaspoon hot sauce

3/4 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 medium shallot, minced

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

1 1/4 teaspoons minced fresh rosemary

1 1/4 teaspoons minced fresh thyme

One 9.1-ounce box whole-wheat crackers, such as Wheat Thins

1 1/4 cups walnuts

1 piece white string cheese

Combine the cream cheese, cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.

Preheat oven to 350 degrees.

Combine butter, rosemary and thyme in a bowl and microwave until melted.

Spread crackers in a single layer on baking sheets. Brush tops with about 3 tablespoons of herbed butter. Bake for 10 minutes, until they are fragrant and a shade darker. Cool.

Toss walnuts in remaining herb butter and bake on a baking sheet until golden brown, about 8-10 minutes. Cool and finely chop.

Unwrap cheeseball and cover with walnuts. Place on a serving dish and arrange strands of string cheese on top to resemble laces on a football. Serve with the herbed crackers and or crudites. Serves 10 -12

Mini Football Chicken Calzones

2oounce cream cheese (1/4 cup), softened

1/4cup Frank’s™ RedHot sauce or red pepper sauce

1 1/4cups chopped shredded deli rotisserie chicken

3/4cup shredded mozzarella or Cheddar cheese (3 oz)

1 can (eight count) Pillsbury Grands or Flaky Layers Buttermilk Biscuits

1egg

1tablespoon milk

2tablespoons softened cream cheese, for football laces

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, mix 1/4 cup cream cheese and the sauce until smooth. Mix in chicken and shredded cheese just until combined.

Separate dough into 8 biscuits; cut each crosswise in half with serrated knife for total of 16 biscuit rounds. On work surface, press each half into a 4 1/2-inch circle; add a rounded tablespoon of chicken mixture to center of each circle.

Fold biscuit over filling; press edges with fork to seal. Using pizza cutter or sharp knife, trim forked edges of excess dough to look like football, and place on cookie sheet.

In small bowl, beat egg and milk together; then brush egg mixture on top of dough. Bake 16 to 19 minutes or until golden brown.

In small, resealable freezer bag, add 2 tablespoons softened cream cheese, and cut small corner from one end of bag. Squeeze 1 line of cream cheese crosswise and 4 lines lengthwise to make laces of football on top of each calzone. Serve warm. Serves eight.