Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Super Bowl weekend is upon us and that means it’s time for some crowd-pleasing game bites! Check out our recipe line-up as you cheer for your favorite team.

• Beer Pretzels with Beer Cheese (courtesy of Tasty.co)

Ingredients

OBATZDA CHEESE MIX

• 2 tablespoons beer, we used an oktoberfest style lager

• 4.5 oz brie cheese

• 3.5 oz limburger cheese, or other strong flavored soft cheese like taleggio

• ½ pack cream cheese

• ½ yellow onion

• ½ tablespoon paprika

• 1 tablespoon caraway seed

• 1 tablespoon fresh chives, minced

• salt, to taste

• pepper, to taste

• ½ red onion, thinly sliced, optional

PRETZELS

• 1 pack premade pizza dough

• 6 tablespoons beer, we used an oktoberfest-style lager

• ¾ cup flour

• 5 cups water

• ¼ cup baking soda

• 1 egg, beaten

• ½ teaspoon course sea salt

Directions

1. Cut rind off soft cheeses while they are still chilled, then cut into cubes.

2. Blend cheeses with cream cheese with a fork then add the beer, spices, and diced onion and mix again. When well incorporated, stir in salt & pepper to taste. Chill.

3. Take pizza dough out of package and roll into a ball. In a large bowl, add beer and flour to the dough and mix with hands until firm and not sticky. Add more flour if needed.

4. Rip off a piece of dough and roll it into a 6-inch (15 cm) long log.

5. To form the pretzel, pull the ends of the log to the top of the circle. Twist the ends around each other once and bring them down to meet the bottom of the circle. Then transfer to a baking sheet. Repeat until all dough is used. Chill pretzels in the fridge for 20 minutes.

6. Preheat oven to 425˚F (220˚C).

7. Bring the water to a boil in a medium pot. Add the baking soda to the water and immediately add pretzels.

8. Boil for 20-30 seconds, then take out and place on a baking sheet lined with parchment paper.

9. Brush egg wash onto the top of each pretzel, then top with coarse salt.

10. Bake for 15-20 minutes or until deep brown.

11. Before serving the beer cheese, garnish with sliced red onion, if desired. Cheese mixture can be used as dip or spread.

• BBQ Pulled Pork Rolls (courtesy of Tasty.co)

Ingredients

• ½ cup ketchup

• ½ cup molasses

• ¼ cup apple cider vinegar

• ¼ cup yellow mustard

• 2 tablespoons worcestershire sauce

• 1 clove garlic, minced

• ¼ teaspoon pepper

• 2 lb boneless pork loin chop

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 tablespoon paprika

• ½ onion, sliced

• 1 lb pizza dough

• fresh chives, finely chopped, for serving

Directions

1. Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.

2. Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes

3. Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.

4. Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.

5. Cover and cook on high for 5-6 hours.

6. Preheat oven to 375°F (180°C).

7. Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about ¼-inch (6 mm) thick on a well-floured surface.

8. Shred pork using two forks.

9. Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.

10. Roll the dough into a log shape, pinching the seams to seal it.

11. With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.

12. Bake for 20-25 minutes.

13. Cool for 10-15 minutes.

14. Brush more BBQ sauce on rolls and top with chives, if desired.

• Pull-Apart Meatball Party Ring (courtesy of Tasty.co)

Ingredients

• all-purpose flour, for dusting

• 2 sheets puff pastry, thawed

• 1 ⅔ cups marinara sauce, divided

• 32 mini beef meatballs, cooked from frozen

• ½ cup unsalted butter, 1 stick, melted

• 5 cloves garlic, finely chopped

• ½ cup fresh parsley, finely chopped

• 1 cup shredded mozzarella cheese

Directions

1. Sprinkle flour onto a clean work surface. Lay out the puff pastry sheets next to each other and sprinkle more flour onto a rolling pin. Roll out the pastry, connecting the 2 sheets, until you have a 20x15-inch (50x30-cm) rectangle about ⅛-inch (3 mm) thick.

2. Use a pizza cutter or sharp knife to cut the puff pastry into 32 even squares.

3. Dollop a teaspoon of marinara sauce on top of each pastry square.

4. Place a pre-cooked meatball in the middle of each square.

5. Wrap the puff pastry dough around each meatball to form balls.

6. Preheat the oven to 350°F (180°C).

7. In a medium bowl, combine the butter, garlic, and parsley.

8. Place half of the pastry meatballs into a bundt pan.

9. Brush the tops of the balls with garlic butter and sprinkle with half of the mozzarella cheese. Add the rest of the meatballs on top, brush with garlic butter, and finish with the rest of the cheese. Reserve the remaining garlic butter.

10. Bake for 40 minutes.

11. Brush the balls at the top of the pan with garlic butter, then invert the meatball ring onto a wire rack-lined baking sheet.

12. Brush the top of the ring with more garlic butter.

13. Sprinkle mozzarella on top of the ring.

14. Bake for another 20 minutes until pastry is lightly golden brown.

15. Brush the surface of the ring with leftover butter mixture.

16. Transfer to a serving platter and place a small bowl of marinara sauce in the middle of the monkey bread.

• Guacamole Onion Rings (courtesy of Tasty.co)

Ingredients

• 3 avocados, ripe

• 1 lime

• 1 tomato, diced and drained of excess water

• ¼ cup fresh cilantro, chopped

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon chili powder

• 2 yellow onions, small-medium

• flour, for breading

• 2 eggs, beaten

• 2 cups panko bread crumbs

• oil for frying

Directions

1. In a medium mixing bowl, mash avocados with the juice of one lime. Mix in chopped tomato, cilantro, garlic, salt, and chili powder.

2. Cut onion into ½-inch (1 cm) slices. Carefully separate the layers into individual rings. On a wax paper–lined tray, lay out onion rings and fill each with guacamole. Place tray in freezer until solid (about one hour).

3. Add flour, beaten eggs, and panko bread crumbs to three separate bowls. Remove frozen guacamole rings from freezer. Roll each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in bread crumbs.

4. In a large saucepan, heat oil to 350˚F (180˚C). Fry guacamole onion rings in batches until nicely browned on all sides.

5. Place on paper towel–lined plate to drain off any excess oil. Sprinkle with salt and lime juice. Serve with sour cream.

Enjoy!