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Super Bowl time is here, and whether you’re cheering for the Chiefs, 49ers or the commercials, the snack mix is crucial. Check out these Super Bowl recipes, which are perfect for getting your game or commercial watching on.
With some phyllo dough and a few key ingredients, your Super Bowl guests will think you’re a top chef. Get the recipe for spanakopita puffs here.
Put a spin on your typical French fries of tater tots with roasted sweet potato wedges instead. The recipe from Electrolux includes an avocado chimichurri sauce too.
Enjoy buffalo sauce and blue cheese without the mess of wings. This simple buffalo chicken dip recipe from GE only has 5 ingredients. Your guests and napkin supply will thank you.
Or for a lighter option, make this roasted eggplant spread from KitchenAid. Pair either dip with tortilla chips or your favorite bread.
The ultimate game day spread ends with something to satisfy the sweet tooth. Try these chocolate football fan treats from GE.
They are essentially chocolate on chocolate… on more chocolate. What more could you want? Except maybe these lemon bars to balance out the chocolatey goodness.
Let us know who you’re rooting for and what’s on your Super Bowl menu in the comments section below.
My brother, Joe Warner (left), and I had so much fun testing grilled desserts this past week.
By FAR the best recipe we had — though not the most colorful — was the Bananas Foster with pineapple we made for the FOX 9 morning crew.
Joe’s live TV debut came smack dab in the middle of our BBQ Grill Expo.
We’ve already gotten requests for the recipe, so here it is:
Grilled Tropical Bananas Foster
3 firm bananas
1 thinly sliced fresh pineapple rings
1 cup butter or margarine
1 cup brown sugar
1/2 tsp. cinnamon
2 tsp. rum extract or 2 Tbsp. dark rum
Heat grill to medium high heat. Place butter in a large, grill-safe bowl (we used metal) and heat until melted. Remove.
Meanwhile, grill bananas in their peels about 6 minutes per side, or until brown.
To make glaze, add brown sugar, cinnamon and rum to melted butter.
Peel bananas (careful, they’re steamy!), cut in fourths and add to glaze. Then add pineapples and toss fruit in glaze until coated.
Put bowl back on the grill for about 10 minutes (or so…use your judgment) to warm up again and let all the delicious flavors combine!
Scoop vanilla ice cream into bowls and spoon 1/6 of glazed fruit mixture on top.
Carla Warner and I got to spend some time grilling outside with the awesome people at KSTP’s “Twin Cities Live” yesterday.
A rare picture of me, left, posing with TCL's Emily Engberg and Carla Warner in front of the Grilled Doughnuts on the Viking gas grill.
I love to cook, so I volunteered to whip up 3 unconventional recipes on 3 of our favorite grills.
On the Big Green Egg, we made Bacon-wrapped jalapeno poppers
Hollow jalapenos and completely fill with cream cheese. Wrap with raw bacon and secure with toothpick. Grill on the Big Green Egg or other grill using indirect heat at 350-375 degrees for 40-45 minutes.
On the Vermont Castings, we made Margherita pizza
Heat grill to medium heat. Sprinkle with cornmeal and roll out fresh, refrigerated pizza dough ball to no more than 1/4-inch thickness. Either oil grill grates or place pizza stone on grill. Grill dough covered for 5 minutes. Top with Kowalski’s Signature Pizza Sauce, slices of Kowalski’s fresh mozzarella and sliced Roma tomato. Grill for another 3-5 minutes or until cheese is golden brown. Top with fresh basil and serve.
And on the Viking Grill, we made — you’ll never guess — Grilled doughnuts
Grill Pillsbury Grands refrigerated biscuits on a cookie sheet (or well-oiled grill grate) using indirect heat at about 375 degrees for 10 minutes or until golden brown.
Meanwhile, melt a stick of butter in a grill-safe bowl away from direct heat. Dip warm biscuits in the melted butter and roll in cinnamon sugar.
