Everyone knows the Super Bowl is the biggest party day of the year! It’s all about finding a fabulous outfit and creating the perfect football party menu. Oh yeah, and the football game of course!
The perfect Super Bowl party menu can take a lot of planning and research. Sure you could just open a few bags of chips, throw some burgers on the grill and put some beer on ice, but then it’s just like every other Sunday in the fall. Remember, this is the biggest party day of the year for the biggest football game of the year! It’s time to go big or go home!
Over the last few weeks I’ve been giving you all sorts of recipe guides to get you amped up for the Super Bowl. Hate the Packers and the Steelers? No problem! Check out the complete Tailgating Guide which is filled with other football and NFL Team Inspired Recipes!
- Super Chili Recipes
- NFL Team Inspired burger recipes
- Unique Chicken wing recipes
- football party dips,
- Sliders and mini-burger recipes
- NFL Team Inspired Cocktail recipes
First up is the menu for all the Cheeseheads! Steeler fans, don’t panic, you’ll be fed too. If you can’t wait that long, check out the recipe guys above. There are Pittsburgh recipes there, I promise!
- SUPER BOWL SNACK: Cheesehead Balls
- PREGAME: The Green Bay Old Fashioned Wisconsin
- FIRST QUARTER: Wisconsin Beer Cheese Queso & Green Bay Beer Brat Nachos
- SECOND QUARTER: Wisconsin Cheese Wings
- HALFTIME: Green Bay Beer Cheese Packed Brat Burgers
- THIRD QUARTER: Wisconsin Beer Cheese Soup
- FOURTH QUARTER: The Green Bay Blitz Torte
Need more Green Bay Cheesehead recipes? There are dozens of books dedicated to the great cheesy cuisine of the great Badger state of Wisconsin!
“OFFICIAL” SUPER BOWL SNACK:
Nothing says Wisconsin and Green Bay like Cheese…curds! And it’s not the Big Game without lots of super snacks in great big bowls! Apparently the official state fair food of Wisconsin is these little balls of gooey happiness: Deep Fried Cheese Curds. Sounds….gross. But they are not. They are little balls of deep fried heavenly melted goo. And they would make the perfect Super Bowl snack for Cheeseheads!
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 to 3 eggs, beaten
- 2 2/3 tablespoons of Wisconsin milk
- 5 ounces of Wisconsin Cheddar cheese curds
- 1 1/3 cups of oil for frying
- Serve with marina, ranch, horseradish or your favorite dipping sauce!
- In a medium bowl, sift together the flour, baking powder, and salt.
- Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter.
- Coat Wisconsin Cheddar cheese curds with the batter.
- Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels & sprinkle with a dash of salt
- Best served hot and gooey!
The Green Bay Packers Old Fashioned Wisconsin
- * 3 oz brandy
- * 2-3 dashes Angostura bitters
- * 1 tsp sugar
- * dash of water
- * lemon peel for garnish
- Place the sugar cube at the bottom of an old-fashioned glass. Saturate the cube with the water and bitters.
- Muddle these ingredients.
- Fill the glass with ice cubes.
- Add the brandy. Stir well. Garnish with a lemon peel.
Wisconsin Beer Cheese Queso with Green Bay Beer Brats Nachos
This recipe sounds so beyond delicious that it almost had me moving from Florida to the Great Cheese State up North and declaring “I’m a Cheesehead and Proud of it!” It’s decadent and artery clogging; perfect for game day! This recipe is actually for nachos but what I would recommend for a Super Bowl or football party is to put each ingredient in a separate bowl and let the guests build their own nachos/dip. One bowl for queso, one for the sliced brats, one for salsa and one for chippies. OR…..put the brats in the queso in one big bowl to make it into a scrumptious dip for the chips! Enjoy!
Wisconsin Beer Cheese Queso
- 1 32oz package Velveeta Cheese (diced)
- 1 can (10 oz) diced tomatoes (drained)
- 1/2 cup your favorite Wisconsin beer
- 1 cup shredded Wisconsin Sharp Cheddar Cheese
- ***you can also add corn and black beans for extra pop of flavor!
In a pan on medium low heat, melt Velveeta stirring occasionally, watch out for it burning. Add tomatoes. Stir. Add beer. Stir. Add shredded cheese. Stir until everything is mixed thoroughly.
Wisconsin Beer Brats
- 1 package brats
- 1/2 large onion chopped in large pieces
- 2 cans beer (or enough to cover brats)
In a medium size sauce pan combine brats, onion and beer. Add enough beer so that brats are covered. Let simmer for 10 minutes. Remove brats from pan and grill until finished. Let rest for 5 minutes before cutting into 1/4 inch thick slices
Add brats to the queso to make a dip OR Layer Nachos: Tortillla chips topped with sliced (or diced) brats, your favorite salsa and then smother the chips with the queso.
Wisconsin Cheesehead Wings
These decadent wings are rolled in a cheese-cracker mixture to create a super-yummy crunchy piece o’ chicken.
- 3/4 cup finely crushed cracker crumb (I use Ritz)
- 1/3 cup grated parmesan cheese
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 teaspoon fresh coarse ground black pepper
- 2 lbs chicken wings, split and tips removed
- 1/3 cup Dijon mustard
- Preheat oven to 350°F.
- Combine cracker crumbs, Parmesan cheese, oregano, garlic powder, paprika and pepper in shallow dish and set aside.
- Spread mustard on chicken pieces, coat with crumb mixture and place on a greased baking sheet.
- Bake 35-40 minutes turning once
Green Bay Beer Cheese Packed Brat burgers
These burgers put a big-time, game day, gourmet twist on traditional beer-soaked brats found at many tailgating parties. It’s a very labor intensive burger but soooooo worth it! Okay, so the bratwurst sausages are ground up with pork, pretzels, cheese and a deep German pilsner beer. Then you make a rich mustard beer glaze to cover the burger off with. And, you can’t have a brat without kraut! The recipe also features a roasted red pepper saurkraut to throw on top of the burger at the end!
- 1/2 cup plus 4 Tablespoons German Pilsner beer (leave open for about 5 minutes prior to using)
- 1/4 cup smooth Dijon mustard
- 2 Tablespoons pure dark maple syrup
- 2 Tablespoon olive oil, divided
- 1 small yellow onion, thinly sliced
- 12 ounces jarred roasted red peppers, sliced into strips
- 14 ounces sweet Bavarian style sauerkraut with caraway seeds, well drained
- 1 1/2 pounds fresh pork Bratwurst sausages, casings removed
- 3/4 pound ground pork
- 1 teaspoons kosher salt
- 1/3 cup finely diced white onion
- 1/4 cup finely crushed pretzels
- 2/3 cup diced sharp cheddar cheese
- 1/2 cup vegetable oil
- 6 soft Kaiser rolls, split
- 1/2 cup melted butter
To make the mustard glaze: in a pot combine 1/2 cup Pilsner beer, the mustard, maple syrup, and 1 Tablespoon olive oil. Whisk until blended and bring to a simmer. Cook for 7 to 10 minutes or until mixture thickens and reduces to slightly less than 2/3 cup, stirring frequently to remove any foam. Set aside.
To make the red pepper kraut: Toss sliced onions with oil & cook in grill pan on grill or stovetop for 10 minutes or until onions are softened, stirring occasionally. Add roasted red peppers and sauerkraut and 2 Tablespoons Pilsner beer. Cook until most of the liquid is cooked away, stirring frequently, about 10 minutes.
To make the patties Crumble the bratwurst sausages into a large bowl. Add the ground pork, salt, diced white onion, pretzels, cheddar cheese, and remaining 2 Tablespoons of beer and gently combine. Form into patties. Cook to preference on grill, oven or stovetop. While cooking, baste with the mustard glaze.
Wisconsin Beer Cheese Soup True, this a recipe that is all about Go Packers! but the recipe calls for cayenne pepper so throw in a bunch more to give it a spicy southwestern kick! But much like the wing recipe above, you can’t go wrong with a recipe that has beer and cheese in it! And this is rich and creamy and delicious! For a special gourmet trick: pop some popcorn to put on top. It adds texture and helps to offset the intense creaminess and richness of the cheese!
- 6 tablespoons butter
- 1 pound smoked sausage, chopped
- 8 large shallots, chopped medium-fine
- 1/2 cup flour
- 2 (13 1/2-ounce) cans chicken broth
- 1 (12-ounce) bottle of beer (some type of ale works best)
- 2 cups potatoes, peeled and cubed
- 2 cups milk
- 1 pound cheddar cheese, grated
- 1 cup grated parmesan
- 1/4 teaspoon salt
- 1 tablespoon paprika
- 1/2 teaspoon dry mustard
- 1 teaspoon thyme
- 1 tablespoon hot sauce
- freshly ground pepper to taste
- Melt the butter in a large pot. Add the sausage and sauté 5 minutes over medium heat. Add the chopped shallots and sauté until shallots are translucent.
- Add the flour and stir to coat. Slowly add the chicken broth and beer, stirring well. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes, stirring occasionally.
- When thickened, add potatoes and continue to simmer, approximately 12 minutes, until potatoes are cooked through.
- Add milk, cheeses, salt, and flavorings. Stir constantly over low heat until cheese is smooth.
Had enough cheese yet? I hope so because while the 4th Quarter Dessert is rich, creamy and delicious, it is, in fact, cheese free!
The Blitz Torte, a popular German cake, is a moist, dense yellow cake smothered in a frothy meringue, cinnamon sugar and almonds, and filled with custard. Mouthwatering and belly filling!
And it even has a football name!
The Green Bay Blitz Torte
- 3/4 cup (1 1/2 sticks) butter
- 2 1/4 cups sugar (divided)
- 6 eggs, separated
- 1 1/2 cups flour
- Pinch of salt
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup sliced almonds, coconut or walnut pieces
- Cream filling (see recipe below)
- Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans.
- In one bowl, cream together butter and 3/4 cup sugar. Add beaten egg yolks and mix.
- In bowl 2, combine flour, salt and baking powder. Alternately add dry mixture and milk to butter mixture, until cake batter consistency forms.
- In third bowl, make the meringue by beating egg whites until stiff. Slowly add remaining 1 1/2 cups sugar. Mix in vanilla.
- Divide Cake batter between the two cake pans. Then divide the egg mix between the two pans on top of cake mix. Cover with almonds, coconut or walnut pieces.
- Bake in preheated oven 30 minutes, until meringue is lightly browned. While the cake is baking, make the cream filling.
- 2 cups milk
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 eggs, beaten
- 1 teaspoon butter
- 1 teaspoon vanilla extract
- Fun filling: bananas, pineapples, cherries, raspberries. Whatever you are in the mood for!
- Heat milk in pan over low heat until hot, but not boiling. Do not scorch! Remove from heat.
- In bowl, mix sugar and cornstarch, and add a little hot milk to make a paste. Add beaten eggs
- Add the whole mix to the hot milk in the pan and return to stove top and cook over low heat until thick, stirring constantly. Remove from heat.
- Add butter and vanilla. Cool the filling and then add whatever fun fillings you want.
- Place 1 cake layer, meringue side down,
- Spread cream filling over top
- Place second layer over filling, meringue side up.
Are you a Cheesehead? Do you have a favorite Go Green Bay! Recipe that you would like to share? Leave me a comment below and let us know! Have a wonderful game day!