Try These Tasty Treats For Your Super Bowl Party

Here's what you will need:

* Drizzle of olive oil

* 1 lb ground beef

* 2 tsp pepper

* 2 tsp salt

* 1 large onion, chopped

* 30 oz can of kidney beans

* 28 oz can of crushed tomato

* 2 Tbsp. cumin

* 1 Tbsp. paprika

* 1 Tbsp. red pepper flakes

* 8 Tbsp. chili powder

* 1/4 cup water

* 14.9 fl oz stout beer

* Shredded cheddar cheese

* Sour cream

* Chopped chives

Directions:
In a large heavy-bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper. Once browned, remove the beef and set aside. In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate. Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water, and stout beer. Give it a stir. Bring to a boil. Cover and let simmer for an hour.

Serve with shredded cheddar, sour cream, and chives. Enjoy!

Watch the entire recipe video here.

Here's what you will need:

* 4 oz cream cheese

* 1/4 cup hot sauce

* 2 1/2 cups cooked chicken

* 1 cup shredded Monterey Jack cheese

* 1 cup mozzarella cheese

* 2 cans (8 oz each) refrigerated crescent dinner rolls

Recipe inspired by Pillsbury:

1. In a bowl, mix cream cheese and hot sauce until smooth.

2. Mix in chicken and Monterey Jack cheese.

3. Unroll cans of dough; separate into triangles. On a large cookie sheet, arrange the triangles in a ring; dough should overlap, leaving around 5 inches in the center.

4. Layer half of the mozzarella on each triangle closest to the ring.

5. Spoon mixture on top of the mozzarella. Top with the rest of the mozzarella.

6. Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.

7. Bake at 375˚F/190˚C for 35 minutes or until the dough is golden brown.

8. Cool 5 to 10 minutes before cutting into serving slices. Serve with choice dressing.

Watch the entire recipe video here.

Here's what you will need:

* 8 refrigerated biscuits

* 1 lb ground beef

* 1/2 cup ketchup

* 1 tsp Worcestershire sauce

* 1 Tbsp. mustard

* 2 Tbsp. brown sugar

* 8 small slices of cheese

* Toppings of your choice

Directions:
Crumble and cook the beef in a skillet. Drain. Mix in ketchup, Worcestershire sauce, mustard, and brown sugar. Grease a muffin tin, and line eight cups with the refrigerated biscuits. Divide the meat mixture among the eight cups, and bake at 400°F/204°C for 10-15 minutes, until the biscuit dough is brown. Top with cheese and bake an additional 5 minutes.

Watch the entire recipe video here.

Here's how to make these:
Slice potatoes into 1/8-inch slices. Lay out on a baking sheet and coat with olive oil and salt. Bake at 425ºF for 15-20 minutes until golden and crispy on the edges.

Pile baked chips in layers with cheese and whatever your nacho topping preference is. Feel free to get crazy with it. Bake another 5-10 minutes until everything is melty and looking good.

Watch the entire recipe video here.

Here's what you will need:

* 12 frozen dinner roll dough balls

* 8 oz cream cheese, softened

* 1/2 cup grated Parmesan cheese

* 1/2 cup grated Romano cheese

* 1/2 cup shredded mozzarella cheese

* 1/4 cup sour cream

* 1 14-oz can (1 1/2 cups) artichoke hearts, drained and chopped

* 3/4 cup frozen chopped spinach, thawed and drained of excess water

* 2 cloves garlic, chopped

* 1 tsp basil

* 1/2 tsp crushed red pepper flakes

* Olive oil

Directions:

Coat a 10-inch oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.

In a medium bowl, combine cream cheese, Parmesan, Romano, mozzarella, sour cream, artichokes, spinach, garlic, basil, and red pepper flakes.

Once dough has thawed, uncover and scoop the dip into the center of the skillet. Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional). Bake in a preheated oven at 375˚F (190˚C) for 25 minutes. (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread with a ring of foil.) Remove and let cool slightly before serving.

Watch the entire recipe video here.

Here's what you will need to do:

Cut low-moisture mozzarella cheese into 3/4-inch cubes cubes. Store in refrigerator while preparing the meat.

For the meatballs, here's what you'll need to combine in a large mixing bowl:

* 1 lb ground beef

* 1 lb hot Italian sausage

* 1/2 tsp garlic powder

* 2 tsp salt

* 1 tsp black pepper

* 1 cup bread crumbs

* 1/4 cup Parmesan cheese

* 2 eggs

* 1/2 cup whole milk

* 1/2 cup chopped parsley

Roll golf-ball-sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meatball around it until it’s a new ball again. Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2 to 2.5 hours.

Watch the entire recipe video here.

Here's what you will need:

* 16-oz box of pasta

* 3 Tbsp. butter

* 3 Tbsp. flour

* 1 cup German pilsner-style beer

* 1 cup cream

* 4 oz cream cheese

* 8 oz shredded cheddar cheese

* 8 oz shredded mozzarella cheese

Directions:

Boil pasta until cooked; drain and set aside.

Melt butter in a clean pot, and add flour. Mix until it forms a paste.

Pour in beer, then cream, and finally cream cheese. Stir until melted and bring to a low boil.

Add in both types of cheese and stir until melted. Add pasta to the pot (or in a separate serving bowl if preferred). Optional: Top with more cheese and sea salt for extra flavor. Pair with your favorite beer, and enjoy!

Watch the entire recipe video here.

Here's what you will need:

* 1 package cocktail franks/mini hot dogs

* 1 ball pizza dough

* 5 cups water

* 1/4 cup baking soda

* 1 egg, beaten

* Sea salt

Directions:

Bring pizza dough to room temperature. Cut the dough into strips and stretch/roll out. Roll up mini hot dogs in pizza dough so the dough wraps around twice, leaving the ends sticking out and cutting off any excess. Place on a lightly greased baking sheet until ready to boil.

Bring 5 cups of water to a light boil. Add in 1/4 cup of baking soda. Once it is dissolved, boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches). Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.

Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes, until the dough is nicely browned.

Watch the entire recipe video here.

Here's what you will need:

* Fresh or thawed frozen ravioli

* Flour

* Egg wash (3 eggs and 1/4 cup milk)

* Italian-style bread crumbs (or plain bread crumbs with dried basil and oregano)

* Marinara sauce (for dipping)

* Vegetable oil (for frying)

Directions:

If your ravioli is frozen, allow to thaw before breading. Dredge the ravioli in flour, then egg wash (allow excess to drip off), then bread crumbs. Fill a large pot or skillet with two inches of oil and bring up to 350°F / 180°C. Carefully place ravioli in the oil (don’t crowd them; cook in batches) and let cook for about one minute per side until golden brown. Set aside on a plate covered with paper towels to drain excess oil. Once the ravioli have cooled, plate and serve with warm marinara sauce.

Watch the entire recipe video here.

Here's what you will need:

* 2 cups salted pretzels

* 1/2 cup Parmesan cheese

* 1/2 cup flour

* 1/4 tsp pepper (optional)

* 2 eggs

* 1 lb boneless chicken breasts

Directions:

Cut chicken breasts into 2-inch pieces. Mix pretzels and cheese in food processor. Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third. Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/cheese mix. Fry in vegetable oil. Flip several times until fully cooked. Serve with ketchup or your favorite dipping sauce!

Watch the entire recipe video here.

Here's what you will need:

* 1 4-oz can diced jalapeños, well-drained, OR 4-6 fresh jalapeños, roasted and diced (include seeds for extra spice)

* 1 8-oz package cream cheese, softened

* 1 cup sour cream

* 2 cups shredded cheddar cheese

* 3/4 cup + 1/4 cup shredded Parmesan cheese

* 1/2 cup Italian seasoned bread crumbs

* 4 Tbsp. butter, melted

* 1 Tbsp. dried parsley

Instructions for roasting jalapeños:

1. Cut fresh jalapeños in half, then place facedown on a baking sheet.

2. Broil jalapeños until the skins blacken and bubble up.

3. Remove from broiler and peel outer skin.

Directions for the dip:

1. In a medium bowl, mix cream cheese and sour cream.

2. Add cheddar cheese, 3/4 cup Parmesan cheese, and diced jalapeños. Mix well.

3. Spoon into 8x8 baking dish or medium-size cast iron pan, spreading evenly.

4. In a medium bowl, mix bread crumbs, melted butter, 1/4 cup parmesan cheese, and dried parsley.

5. Sprinkle bread crumb topping evenly over jalapeño mixture.

6. Bake at 400˚F/200˚C for 20 minutes, or until hot and bread crumbs are golden brown.

7. Serve with bread or crackers.

Watch the entire recipe video here.

Here's what you will need:

* 4 sweet potatoes

* 1 Tbsp. olive oil

* 1/4 cup whole milk

* Salt to taste

* Pepper to taste

* 1/2 cup shredded mozzarella

* 1/2 cup shredded cheddar

* 4 strips bacon, cooked until crispy, and crumbled

* Sour cream and chopped chives for serving

Instructions:

1. Pierce each sweet potato a few times and bake at 400˚F/200˚C for 50 minutes or until soft. Let potatoes cool, then cut in half lengthwise.

2. Scoop out potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil, and bake at 400˚F/200˚C for 10 minutes.

3. Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy. Remove sweet potato skins from oven; fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F/200˚C for 15 minutes until the cheese is melted.

4. Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.

Watch the entire recipe video here.

Get the recipe here.

Yields: 3 pretzels

Here's what you will need:

* 1 (13.8-ounce) tube store-bought pizza dough

* 4 cups shredded mozzarella (from two 8-ounce bags)

* nonstick vegetable oil spray

* 15 presliced pepperoni

* Store-bought marinara or pizza sauce for dipping

Preparation:

Preheat oven to 425°F/220°C. Unroll the dough (it should form a 15x9-inch rectangle), then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.) Carefully stretch each of the strips by width and length — stretch each to about a 3-inch width and about a 34-inch length. Sprinkle 1 cup of cheese down the center of each dough strip. (Reserve the last 1 cup of cheese for later.) Fold the dough over the cheese, pressing to seal and rolling slightly to create three dough logs filled with cheese. Cover a baking sheet with foil and spray with vegetable oil. To form the pretzels, take one dough log, move it to the foil-covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. That's your pretzel shape! Repeat with the other two dough logs on the baking sheet. (Watch the video if you need help with this step.) Wrap pepperonis on the pretzels — 5-ish per pretzel — then sprinkle the remaining cup of cheese among the three pretzels. Bake 14-18 minutes until deep golden brown. Serve immediately with pizza sauce for dipping.

Watch the entire recipe video here.

Here's what you will need:

* Small yellow potatoes

* 15-oz can of chickpeas

* 1 Tbsp. lemon juice

* 1 Tbsp. garlic powder

* 1 tsp Dijon mustard

* 1 tsp turmeric

* 2 Tbsp. tahini

* 2 Tbsp. water (add more as needed for a creamier texture)

* Salt to taste

* Pepper to taste

Directions:

Chop 10-15 small yellow potatoes in half and place on a baking sheet. Sprinkle with salt and spray with cooking oil. Bake at 400˚F/200˚C for 40 minutes, or until soft. Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)

In a food processor, combine all remaining ingredients and blend thoroughly. Add more water as needed until the mixture is smooth and creamy.

Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!

Sprinkle with paprika or seasoning salt and chives.

Watch the entire recipe video here.

Here's what you will need:

* 2 sheets of puff pastry

* Pizza sauce

* Shredded cheese

* Egg wash

Directions:

Place the two sheets of puff pastry on a parchment paper–lined baking tray. Cut out equal-size circles. Remove the top sheet. On the bottom sheet, spread pizza sauce and shredded cheese. Place the other sheet of puff pastry on top. Take a glass and place it in the center of the circle. Using a knife or scissors, cut strips away from the edge of the glass. Take each strip and twist. Brush egg wash over the top of the puff pastry. Bake at 400°F/204°C for 20-25 minutes.

Watch the entire recipe video here.