Super Bowl Recipes

  • 2 lb lean ground beef
  • ½ Tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ large yellow onion, finely diced
  • ¼ cup mayonnaise
  • 8 slices medium cheddar cheese
  • 6 oz medium cheddar, shredded
  • 24 dinner rolls
  • 2 Tbsp unsalted butter, melted
  • Baking sheet
  • 1 Tbsp sesame seeds

Chop up your yellow onion and with some olive oil saute it in a large pan. Mix in ground beef and cook together on a stove top. Add in your salt, pepper, and garlic powder and cook well. Drain any excess liquid and add in your mayonnaise. Remove your ground beef from the stove top and begin shredding your cheddar cheese. Line your dinner rolls on a pan and remove the top buns. Line with cheddar cheese slices and place your ground beef on top. Sprinkle the shredder cheddar on top and add the top buns. Coat the top buns with butter and sesame seeds. Cook in the oven at 350˚F for 12-15 minutes or until buns are golden brown. 

Jalapeño Poppers


  • 12 jalapeño peppers approximately 3-4 inches long
  • 18 ounce block cream cheese softened
  • 1 cup cheddar cheese
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 12 slices bacon (do not use thick cut)
  • cooking spray

Preheat your oven to 400˚F and line a cooking sheet with foil and cooking spray. Cut your jalapeños in half lengthwise and spoon out the inside seeds. In a bowl mix together your crease cheese, cheddar cheese, onion powder, salt and pepper. Fill your jalapeños with your mixture. Cut your bacon in half, wrap around your jalapeños, and secure with a toothpick. Bake for 20-25 minutes until bacon crisps and serve. 

Baked Potato Skins


  • 6 small to medium Russet potatoes
  • 1 ½ tablespoons canola oil or olive oil
  • Sea salt
  • 3 tablespoons butter
  • ¼ teaspoons garlic powder
  • ¼ teaspoons onion powder
  • ½ cup finely shredded Monterey Jack cheese
  • 4 slices bacon crispy cooked and chopped
  • 1 green onion finely sliced
  • Sour cream (optional)

Preheat your oven to 375˚F. Scrub your potatoes and poke them 8-10 times with a fork before rubbing them with olive oil or canola oil. Sprinkle generously with salt and bake for 50-60 minutes or until cooked through. Let cool. Preheat over again to 450˚F and cut potatoes in half lengthwise. Using a spoon, scoop out the inside of your potatoes leaving ½ inch around the inside of the skin. Melt butter and whisk in garlic powder and onion powder. Brush over top and bottom on your potato skins and place in the oven for another 20 minutes flipping at 10 minutes. Top with bacon and cheese and bake for a final 5 minutes. Finish with green onion and sour cream if preferred.