All The Things She Says: Superbowl Eats!

Last Sunday, our household joined the approximate 111million viewers who tuned in to Superbowl XLV and watched while the PACKERS won the Superbowl 31-25.

This is the first time that I have ever watched the Superbowl in full (well....almost in full), and I thought that watching 3 hours of football plus some of the pregame show would be much more entertaining if we invited a few friends over. My focus was the food and the BFs focus was of course the game. Did I mention that he cheered for the Steelers?

In the late afternoon we began the feasting festivities with a few appetizers.

This is by far the most healthy snack we had.

For the other appetizers I made my Aunt Tracey's Heart Attack in a Pot, and Jenna's Buffalo Chicken Dip.

Buffalo Chicken Dip

This dip is spicy and succulent. Our noses ran the entire time we ate this dip. It was fabulous.

Here are the ingredients you need:

You will also need some chIcken breasts. Poach the chicken breasts first and then shred them with a fork. Put the shredded (cooked) chicken breasts into a pan.

Pour an entire bottle of Frank's Red Hot Sauce over the chicken, making sure all chicken pieces are covered.

To be clear, this was way too much hot sauce in my opinion. 1/2 to 3/4 of the bottle would have been fine.

In a medium sauce pan, mix the cream cheese and ranch dressing together over medium heat. Stir until there are no clumps, then pour over the chicken.

At this point you can sprinkle some celery on top; however, I decided that was much too healthy for Superbowl dip.

Bake for 15 minutes at 375.

When it comes out of the oven, sprinkle cheddar cheese on top, then bake for another 10 minutes until the cheese starts bubbling.

Let the dish cool for 10 minutes, then stir all ingredients together. I served the dip with Tortilla "Scoops".

Yum.

Heart Attack in a Pot

Now here is the 'piece de resistance'. If you are on any kind of diet, are lactose intolerant, or have arteries that you value in any way, this dip is not for you.

If you aren't scared yet....read on.

Here is what you need:

To be clear, you need 1LB of Velveeta, 1LB of butter, and 2 cans of mushroom soup.

Put all ingredients in a slowcooker and allow to melt for a long time. Mine took about 2 hours to get to the desired consistency. Stir frequently.

The dip is indescribable. It is creamy, cheesy, but not too cheesy because of the mushroom soup. Served with french or sourdough bread it could eat like a meal. This is one of my BF's favourite snacks. And also favourite meals.

For the Main Course we had Smokin Stampeed ribs from Superstore, hot and spicy wings also from Superstore, and my BF made one of his specialties....potato goulash.