Why you should care
Because this story will make you hungry.
Not everyone at OZY is a football fan, but it’s safe to say we’re all on Team Food. And this Super Bowl, we’re sharing some of our favorite recipes with you, from a beloved grandmother’s signature hors d’oeuvre to a decadent, addictive substance known as “bacon bread.”
Super Bowl Spinach Balls
Marketing Analyst Alexis Bloch writes: Whatever the occasion — birthdays, movie nights or the Super Bowl — my family never celebrated without Mimi’s yummy green treats. As I venture to a Super Bowl gathering in a new city this year, I’m eager to show off the buttery balls of goodness that remind me so keenly of my favorite moments with family and the incredible woman who never missed an opportunity to bring us all together. Warning: The consumption rate is probably around 10 balls per person.
- 2 packages frozen chopped spinach, thawed
- 2 cups Pepperidge Farm Herb Seasoned Stuffing
- ½ cup minced onion
- 4 eggs
- ½ cup melted butter
- Spike seasoning to taste
Directions: Preheat oven to 375 degrees. Mix all ingredients thoroughly into a batter. Form the batter into bite-size balls, about 1 teaspoon in size. Bake for 15-20 minutes until lightly browned. To serve, sprinkle Spike on the hot clusters to taste.
Beth Culligan, mom of OZY’s graphics editor, tells us: I got the recipe from my sister, and when Sean and his sister were growing up, I would make it whenever they asked for it. Which was often! It’s been a big deal for them growing up, but everyone loves it. Why does everyone love it? I suppose it’s the tang of the dressing, plus the salt of the bacon and then the bread … But, really, it’s a fair question until you have it.
- 1 pound bacon, cut into 1-inch pieces
- 1 pack Bridgford Ready-Dough, thawed
- Oil for brushing
- 1 packet Hidden Valley Ranch salad-dressing mix
- 1 cup shredded mozzarella
Directions: Preheat oven to 350 degrees. Cook the bacon in a skillet until it’s just wiggly, but not brown, 3-5 minutes. Roll out the dough into a half-inch-thick sheet. Brush with oil, and cut into 1-inch pieces with a sharp knife. In a large bowl, toss the dough pieces with bacon, cheese and dressing mix. Use your hands to push the conglomeration into a loaf. Place on ungreased or parchment-lined cookie sheet, and let rise, about an hour, until it’s twice the original size. Bake for 28-30 minutes, or until golden brown.
Everyone at OZY is also on Team Tania Klein, and over the past three weeks, Tania and her fiancé have gotten way into their new Crock-Pot. Like, so way into it that she keeps photos of her Crock-Pot on her phone, along with various things she’s made in it: braised, shredded beef; pull-apart chicken; braised chicken with carrots and potatoes; umami-umami tomato sauce; even roasted potatoes. “It’s the best invention ever,” says the Crockhead.
- 12 ounces cream cheese
- 4 cups cheddar, shredded
- 6 ounces Guinness or other preferred beer
- Minced garlic to taste
- Fresh chives
- Bread, veggies and apples for dipping
Directions: Combine cream cheese, cheddar, Guinness and garlic in the Crock-Pot. Cover and heat on low, stirring well every 10 minutes until creamy. Garnish with chives and serve with the dippers.