Super Bowl Sunday might not be so super this year, but you can still celebrate football’s biggest day with loved ones near and far.
We’ve collected some great game-day recipes from The Times-Tribune archives plus tips to liven up your experience no matter what type of gathering you’re planning. Stay safe, and enjoy the game.
Game day ideas
Host safely: Take your gatherings outside where you can increase physical distance and airflow. Your garage is an extension of your home and can be a great place to remain socially distant. Add space heaters and twinkling lights. To limit travel, it is best to only invite people from your local area and limit the number of attendees. Provide information to guests about local safety guidelines and provide masks and hand sanitizer.
Have a virtual hangout: Carve out some time to video chat to say hi to family and friends you haven’t been able to see. This is a great way to keep the kids occupied and get some face time with grandparents or others who might be isolated.
Start a new family tradition: Consider making the most of the situation and putting some extra thought into starting a new family tradition. Try experimenting with new recipes and maybe spark some friendly competition with a bakeoff over Zoom.
Get a game ready for your virtual event: Trivia is always a crowd favorite and is perfect over Zoom. Plan your questions around past Super Bowls and other fun football facts.
Dress up, even if it’s just you: No matter the size of your home celebration, you can make any occasion feel more fun with the right outfit. Break out your favorite team jersey, paint your face and get ready to cheer.
Make party favors: Pick up some party favors at a local store or make them at home. Find great tutorials online for fun party favors the kids will enjoy. Try your making confetti poppers, a fun take on a celebration staple. What better way to celebrate this year’s Super Bowl winner?
Set up a photo booth: Make it a night to remember by setting up a photo booth for everyone to enjoy. Pick a corner, pull out old Halloween costumes or find some festive props, and get creative.
Offer a DIY dessert bar: Let the kids create treats with some pre-made frosted cupcakes. Have a variety of toppings — such as sprinkles, decorating icing and colorful Fruity Pebbles cereal or candy pieces — for everyone to make their own masterpiece.
Break out the decorations: Top everything off with football-inspired decor, plates and napkins to add an extra layer of fun to the festivities.
Linda Aebli’s Cheese Sizzler Appetizer
Originally published: May 17, 2020
Yield: 25 to 30 slices
- 2 cups shredded cheddar cheese
- 1 cup mayonnaise
- 1 to 2 tablespoons chopped onions
- 3/4 cup bacon, cooked and crumbled
- 1 can black olives, chopped
- 1 loaf Pepperidge Farm Party Rye Bread
- Mix together all ingredients except bread, adding one tablespoon of onion at a time.
- Spread mixture on party rye. Place bread on a cookie pan and broil until cheese turns golden-brown.
JoAnn Janssen’s Breaded Cauliflower
Originally published: Oct. 20, 2019
- 1 head cauliflower (average-sized, peeled and broken into florets)
- 1 cup flour
- 4 eggs
- 1 tablespoon milk (approximately)
- 1 to 1 1/2 cups Italian bread crumbs (approximately)
- Olive oil, for frying (enough to coat pan)
- Fill a gallon plastic bag with flour and another with bread crumbs.
- Crack eggs into bowl and whisk in milk. Place cauliflower floret in bag of flour and shake to coat. Then, dip in egg mixture and set aside.
- Repeat until about a handful of cauliflower florets are coated in flour and egg mixture.
- Place the handful of cauliflower florets in bread crumbs bag and shake to coat. Repeat until all cauliflower florets are coated.
- Heat cauliflower florets in oil on stovetop at 200 F for about 20 minutes. Then, poke cauliflower florets with fork. When cauliflower florets are tender, remove from pan and lay on paper towel to cool.
Liz Murray’s Chili
Originally published: April 19, 2020
- 1 large (about 1 pound) London Broil, seared and cubed
- 1 pound ground beef, browned
- 30 ounces kidney beans, drained
- 2 (28-ounce) cans crushed tomatoes
- 16 ounces pinto beans, drained
- 1 large onion, diced
- 1 large green bell pepper, diced
- 2 pouches chilli seasoning
- Red pepper flakes, to taste
- Sear and cube London broil. Brown and drain ground beef. Put everything into a slow-cooker and cook on low for 8 to 10 hours (or until meat breaks down and chili becomes a stew-like texture).
Maureen Maher Gray’s Queso Dip
- 4 pounds Velveeta Cheese
- 2 (10-ounce) cans Rotel Original with diced tomatoes and green chilies
- Add cheese and Rotel to slow-cooker and cook on high for 4 hours.
Laurie LaClair’s Quick Mix Spritz Cookies
- 2 1/4 cups flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup butter
- 1 egg
- 1 teaspoon vanilla
- Mix together flour, sugar, salt and baking powder. Cut butter into dry ingredients to resemble very fine lumps. Add egg and vanilla and mix well.
- Using a cookie press, press shapes onto an ungreased cookie sheet and decorate. Bake at 375 F for 10 to 12 minutes. Remove to a cooling rack.