Sunday’s Super Bowl was one for the history books. It’s not every year that viewers are treated to a nail biter that’s actually worth watching, but this year’s match-up between Arizona and Pittsburgh delivered. Ironically, the action of the field kept some from devouring my friend’s Super Bowl spread. Last night she called complaining about major leftovers.
My suggestion: Put the snacks to good use in recipes that can be served as part of weeknight meals. You can use up leftover chicken to make a spicy Buffalo Chicken Wing Dip and boring baked potatoes can transformed into Kicked Up Potato Skins with just a few simple ingredients. Otherwise, save the recipes for this Sunday and chow down on them while watching the Pro Bowl.
SPICY BUFFALO CHICKEN WING DIP
Ingredients:
1 8 oz. package softened cream cheese
2 cups cooked, chunked boneless skinless chicken breast
1 cup chunky bleu cheese dressing
1 cup you favorite hot wing sauce
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
Directions:
Preheat oven to 350 degrees.
Spread cream cheese in bottom of a 9×13 baking dish.
Mix hot wing sauce with the chicken and pour on top of the cream cheese. Then, spread the chunky bleu cheese dressing over chicken mixture and top with Monterey Jack and cheddar cheese.
Bake for 15 to 20 minutes.
Serve warm with celery sticks or crackers.
KICKED UP POTATO SKINS
Ingredients:
6 medium baking potatoes
Vegetable oil
All seasoning mix
8 ounces shredded cheddar cheese
1/8 cup bacon bits
2 cups sour cream
Black olives
Chives
Directions:
Preheat oven to 400 degrees.
Wash potatoes, rub with vegetable oil and bake for an hour.
Remove potatoes from oven; allow to cool slightly before handling.
Cut into halves. Using a spoon, carefully scoop the inside of the potatoes until 1/4 inch of the potato shell remains.
Increase oven temperature to 450 degrees.
Sprinkle potatoes with all seasoning mix, arrange in a baking dish and return to the oven, baking on one side for 10 minutes.
Remove from oven and arrange the potatoes, skins-side down and fill with cheddar cheese and bacon bits.
Return to the oven and broil until cheese is bubbly, about 2 minutes.
Remove and top with sour cream, chives, and olives.
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