Saturday, February 06, 2010

Last Minute Super Bowl Party Recipe Ideas


Swiss Chard Artichoke 'White' Pizza (recipe here)

Just in case you're still deciding what to make for the Big Game tomorrow, I thought I'd toss out some easy favorite recipes that are always crowd pleasers. Go eat! Oops, I mean Go team!

Dips and Spreads:
Homemade Buttermilk Ranch Dip
Sour Cream and Onion Dip (and Foodie Travel)
Hot Swiss Chard Artichoke Dip
Quick Refried Black Bean Dip
Ridiculously Easy White Bean Pesto Spread
White Bean Artichoke Dip with Rosemary and Kalamata Olives
Radish Cream Cheese Dip with Parsley, Scallions, and Feta


Savory Cheese and Scallion Scones with Cream Cheese & Feta (recipe here)

Easy Breads:
Beyond Easy Beer Bread (a hot crusty loaf in under an hour)
Savory Cheese and Scallion Scones (these make great little sandwiches)
Fast Rosemary Focaccia (perfect for burgers)
Homemade Pizza Dough
Swiss Chard Artichoke 'White' Pizza


Fast Black Bean Chili (recipe here)

Hot and Hearty Soups:
Fast Black Bean Chili
Hearty Lentil Soup with Smoked Sausage (a cooking class hit)
Italian White Bean Soup (so thick it's like a stew)
Garlic Lover's White Bean Soup (fat free, vegan, and delicious!)
Roasted Red Pepper & Tomato Artichoke Soup (all pantry ingredients!)



On the Side:
Garbanzo Bean Salad with Red Onion, Cilantro, & Feta
Lowfat Swiss Chard Cabbage Salad (a fresh twist on coleslaw, above)


Even Big Guys Will Like these Little Shortbread Cookies (recipe here)

And Dessert!
Whole Wheat Chocolate Chip Raisin Cookies (and how to hug a sheep)
Yip Yap Whole Wheat Chocolate Chip Banana Snaps
Baby Shortbread Cookies with Mini Chips and Toffee Bits
Molasses Ginger Spice Snaps



Apple Blueberry Crumble Bars (pictured above)
Spicy Pumpkin Pecan Raisin Muffins (guys love these)
Moist Orange Yogurt Loaf Cake
Autumn Pear and Apple Crisp
Chocolate, Cinnamon & Banana Mexican Monkey Cake
Quick Emergency Chocolate Cake

© Copyright 2010 FarmgirlFare.com, the TV-less foodie farm blog where I've never been much of a football fan (except for going to Bears games back when I was at UC Berkeley), but I'll use any excuse to feast on some good party food.

8 comments:

  1. Wonderful recipe line-up! Thank you!

    ReplyDelete
  2. I'm here in the US at the moment and I'll having my first Superbowl Sunday. I'm very excited, especially for the food :)

    ReplyDelete
  3. I love your recipes so delicious! Enjoy the Superbowl!

    ReplyDelete
  4. After inspiring me with your recipes earlier I went away and made your Banana Chocolate & Cinnamon Mexican Monkey cake mmmmmmm it's so good!!!!!

    ReplyDelete
  5. Georgous & ooh so tasty multiple recipes!! What to choose to make???

    MMMMMMMMMMM,...

    ReplyDelete
  6. I've tried both your white bean dip and the baby shortbread bites - both absolutely delicious! I just baked shortbread bites last weekend - and saved half in the freezer for later. You were so right that they freeze wonderfully! I'm going to have to try those scones and the apple blueberry crumble bars next. They look fantastic! Have you ever tried freezing the scones of the crumble bars for later?

    ReplyDelete
  7. Hi Mrs. B. Thrift,
    Thanks for taking the time to come back and let us know you liked the cake! I do love that recipe. I've been making it for years, but I often forget about it - which just might be a good thing. ; )

    Hi Kristi,
    I'm so glad you're having delicious success with my recipes. As far as freezing goes, I toss pretty much all my baked goods in the freezer, including scones and the blueberry crumble bars. It's so handy to have them on hand, and they both freeze beautifully.

    I either cut up the bars and wrap them individually in plastic, then put them all in a freezer zipper bag, or sometimes I simply put the entire baking pan in the freezer (I have some with snap-on lids, which are so handy). The scones are simply tossed in a freezer zipper bag.

    Let the bars defrost at room temperature, or gently microwave them if you're in a hurry. I like to heat scones in my beloved little Oster Convection Toaster Oven (which I use at least once a day). No need to defrost, just wrap the scone(s) in foil and heat for about 10 minutes at 350° or until warm. I like to unwrap them and then let them heat up for a few minutes more, so they get nice and crunchy on the outside. Sometimes I slice the heated scones in half, dot with butter, and put them back in the toaster oven for a couple of minutes to let the butter melt. Heaven. : )

    ReplyDelete
  8. OMG, I made the Swiss Chard pizza last night. Delish!! I used olives instead of artichokes b/c that's what I had. Even my husband who's getting tired of Swiss Chard and Kale loved it.

    The 2 of us ate the entire pizza! I'd be feeling virtuous except for the cheese!

    ReplyDelete

January 2013 update: I know word verification is a big pain, but it's the only way I can stop the ridiculous number of anonymous spam comments I get every day. I don't want to require commenters to be registered Blogger or Open ID users because I know many of you aren't. Thanks so much for your understanding!

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.

I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

If you're waiting for a reply to your comment and have a Blogger profile (it's free to create one) you can check the NOTIFY ME box that is below and receive all follow up comments to just this specific post via email.

I look forward to hearing from you and hope you enjoy your e-visits to our farm!