If you want to plan an awesome Super Bowl party, you need some great snack or appetizer recipes to keep your guests happy. Here are three great recipes that will give birth to some great, yummy snacks. The first appetizer-recipes is in the Little Smokies; the second, for Stuffs Crescent Rolls. and the third recipe is deviled eggs for some ivories.
Super Bowl Appetizer Recipes: Little Smokies
I was always looking forward to the snacks in the Little Smokies as a kid, and they will make great appetizers for guests to eat. . If you make them like I always did, all you need is a pack of Hillshire Farms Lit’l Smokies and a bottle of your favorite sauce barbecue How much you need will vary depending on the number of guests you have and how many other snacks you plan to feed them.
Pour the smokies into a slow cooker or cook in a pot on the cooktop. Pour enough barbecue sauce to cover. Cook over medium heat until warmed through. If you are going to heat for a longer period of time, you can cook on low heat. (I like the sample to cook, so I’m not sure of the exact time).
Super Bowl Appetizer Recipes: Stuffed Crescent Rolls
You can stuff the growing rolls with whatever you want to make a great party appetizer for your guests. My favorites are meat and cheese. Here are a few other ideas to make these easy filling works for your Super Bowl party: milk, sour cream, leftover ham or turkey, grilled, mozzarella cheese, or your favorite diced veggies.
Here’s how we stack the books: Start popping through a tube of Pillsbury’s moonlit volumes and roll out the dough. You should have a pile of triangles in front of you. Now you can sprinkle a thin layer of cheese or tomato sauce on each triangle. Sprinkle some cheese and top with meat or veggies, then roll each triangle into a moon shape. Remember to stuff them too full, or you won’t be able to roll them! It’s a better time than now, and for the story.
Super Bowl Appetizer Recipes: Deviled Eggs
I love deviled eggs and your guests will enjoy this quick and easy snack. They will be easier if you have an egg tray, but if you don’t, be creative and use whatever you have in the kitchen to hold the eggs. Begin by boiling your desired eggs and removing the shells. Then cut each egg in half lengthwise.
Now spoon the egg yolk from both egg and drop into the bowl. Mix with mayonnaise or salad dressing (1/2 tablespoon for each egg) and a gram of mustard for each six eggs . Finally, sprinkle a little salt and pepper to taste.
Mix until well blended and carefully spoon the mixture into each egg white halves. For a little color, sprinkle some paprika over each egg and refrigerate until ready to serve.
