By Sherrie Norris
With Super Bowl 2025 just days away, this year’s contenders for the title are giving us loads of ideas for the pre-game grazing spreads, half-time smorgasbords and after-the-win celebration parties.
Kansas City is known for its barbecue and chili, and Philadelphia’s signature foods include Philly steaks and cream cheese, so the combination make for a party-planner’s dream.
Folks in Kansas City tell us that their barbecue is “unique” with a thick sweet and spicy, molasses-based sauce covering burnt ends of a beef brisket, and a dry rub on a rack of ribs, setting it apart. And, from what I’ve been told, “smoking low and slow” is their preferred method of preparation.
The Philly Cheesesteak has long been a favorite of many, a sub/hoagie-type bun filled with thinly-sliced beef cooked with onions and peppers and topped with a delicious melted cheese. Recent years have seen the Chicken Philly Steak rise in popularity with the poultry meat replacement, and many of us love that, too.
While some experts here in the south might come close to the originals, most of us will settle for the next-best scenario and be glad just to whip up something similar to entertain our guests for the big game.
And, with the continued rise of contagious “bugs” in the area, some of us might be entertaining on a smaller scale than perhaps we’ve done in years past. Any semblance of a party at my house this year won’t require a lot of fixin’s, but I’ll throw out some ideas here that can easily be adapted to fit the size of your crowd. Stay tuned for more “super sides” and snacks next week!
Kansas City Style Dry Rub
½ cup light brown sugar
½ cup paprika
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. smoked paprika
1 Tbs. black pepper
1 tsp. cayenne pepper
1 tsp. mustard powder
½ tsp. celery seed
Measure all ingredients into a container with a lid. Close lid and shake. Use immediately or freeze for up to 3 months.
Simple KC BBQ Sauce
14 oz. can crushed tomatoes
1 cup ketchup
¾ cup brown sugar
½ cup apple cider vinegar
½ cup molasses
1 Tbsp. smoked paprika
1 Tbsp. salt
2 tsp. cracked black pepper
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. red pepper flakes
½ tsp. ground mustard powder
Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil over medium heat, then reduce heat to low; simmer for about 20 minutes. Remove pan from heat and allow to cool completely before transferring to an air tight container.
Note: Sauce can be used immediately, but it is recommend to refrigerating overnight for optimal flavor. Sauce will last 2 weeks in the refrigerator if sealed tightly in container.
Easy Coleslaw
3 cups shredded cabbage
1 carrot, shredded
1 cup Dukes mayonnaise
2 tbsp. vinegar
2 Tbsp. sugar
¼ tsp. each salt and pepper
In a large bowl or food processor in which you have shredded the cabbage and carrot, mix together all ingredients. Refrigerate until ready to serve.
Note: May need to adjust ingredients to taste. Some like a tangier coleslaw, while others prefer it sweeter.
Simple Philly Cheese Steaks
1 lb. cooked roast beef, sliced into thin strips, or prepared frozen “sandwich steaks” from grocery freezer
1 medium onion
1 lg. green bell pepper
Mushrooms, optional
1 Tbsp. olive oil
¼ cup Worcestershire sauce
Salt and pepper to taste
1 pkg. provolone cheese
8 sub/hoagie rolls
Chop or slice onion, pepper and mushrooms; saute in olive oil for 1-2 minutes. Add roast beef/sandwich steaks to pan. Add Worcestershire sauce, salt and pepper. Heat thoroughly.
Cover with cheese until it melts. Spoon evenly into heated rolls.
Note: Cooked chicken can also be used instead of or in addition to beef.
Cream Cheese Dip (For Fruit)
1 (8 oz.) pkg. Philadelphia cream cheese
1 jar marshmallow cream
1/8 tsp. vanilla extract
Fresh fruit
Bring cream cheese to room temperature; mix with marshmallow cream and vanilla. Serve with fresh fruit as dip.
Cream Cheese Taco Dip
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) carton sour cream
1 can bean dip
1 pkg. taco seasoning mix
1 cup grated Cheddar cheese
Soften cream cheese; add sour cream gradually with mixer. Add bean dip and taco seasoning; beat on low speed until well mixed. Spoon into small baking dish and top with Cheddar cheese. Cover and place in oven at 325 for 30-45 minutes, until heated through. Serve with Doritos and Fritos.