Host a spectacular Super Bowl party with game-day recipes for crowd-pleasing finger foods and easy appetizers like chicken wings, dips, cheese balls and more. Check out these fun recipes from The Food Network.
Charleston Cheese Dip by Trisha Yearwood
1/2 cup of mayonnaise
1 cup of grated sharp Cheddar cheese
1/2 cup of Monterey Jack Cheese
2 green onions
1 dash of cayenne pepper
8 butter crackers, crushed (Ritz Crackers)
Corn chips, crackers, bagel chips for serving
8 slices of bacon
Preheat the oven to 350 degrees F.
In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.
Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.
Buffalo Chicken Dip courtesy of Food Network Kitchen
4 ounces of cream cheese
1/2 cup sour cream
1/2 cup Frank’s RedHot sauce (or reduce to 1/4 cup if desired)
2 cups of shredded rotisserie chicken
1/4 cup of celery seeds, chopped scallions and shredded cheese
crumbled blue cheese
celery and carrot sticks
Mix 4 ounces softened cream cheese and 1/2 cup each sour cream and Frank’s RedHot sauce (or 1/4 cup other hot sauce); fold in 2 cups shredded rotisserie chicken. Spread in a small baking dish, sprinkle with celery seeds, chopped scallions and shredded cheddar and bake at 425 degrees F until bubbly, about 20 minutes. Top with crumbled blue cheese. Serve with celery and carrot sticks and crackers.
Pulled Port Sliders by Anne Burrell
Ingredients – Yield 16 sliders
One 3-pound Boston butt port roast
1 1/2 tablespoons pimenton (smoked Spanish paprika)
1 tablespoons garlic powder
1 teaspoon cayenne pepper
1 1/2 teaspoons packed brown sugar
1 1/2 teaspoons celery salt
1 1/2 teaspoons of mustard powder
1 12-ounce bottle of beer
16 slider rolls, split and toasted
Coleslaw for topping
For the sauce:
1 1/2 cups apple cider vinegar
1 clove of garlic
1 Fresno chile pepper, halved lengthwise (remove seeds for less heat)
2 tablespoons of packed brown sugar
2 tablespoons of tomato paste
1 tablespoon of Dijon mustard
Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn’t look delicious. Toss the pork with any residual pan juices and add salt to taste.
Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.
Jalapeno Hushpuppies by Trisha Yearwood
1 1/2 quarts of peanut oil for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 (7-ounce) can diced jalapeno peppers or 3/4 cup fresh jalapeno, seeded and finely diced
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
salt and freshly ground pepper
Paula Deen’s Sweet and Spicy Chili Sauce, for dipping, optional
Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
Drop the batter by teaspoonfuls into the hot oil. Don’t overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen’s Sweet and Spicy Chili Sauce, if desired.
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.