Whether you watch the Super Bowl for the football game, the half-time show, the advertisements, or just to join in the fun, the food is my favorite part. I love tailgate food and snack foods. It is a special treat when we get to eat complete junk food for dinner.
Because most of these recipes are complete calorie bombshells, they are not foods we should eat every day. Saving them for special gatherings, like the Super Bowl, make them even more special.
“The” Norwood’s Crispy Chicken Wings
Norwood Smith is the “wing master” at our Super Bowl gatherings. He achieves a very crispy wing by allowing them to dry out in the refrigerator overnight. The wings are perfectly seasoned and inside stays tender and juicy while the outside is super crispy. All without deep frying. Perfectly delicious.
2 pounds chicken wings, drumettes and wing sections separated
Seasoning of your choice, but we use Cajun seasoning and garlic salt
1/2 cup hot sauce
1/4 cup butter
1/8 teaspoon fresh lemon juice
The day before, line a large baking rack with foil for easier cleanup, place an oven rack on the foil. Scatter wings around rack and season. Put wings, uncovered, in the refrigerator overnight. This dries the wings and allows them to crisp better.
When ready to cook, preheat grill to high or preheat oven to 400 and remove wings from refrigerator.
Turn flame off half of the grill and cook wings, turning frequently to prevent burning, until cooked through or about 15 minutes. If baking wings, bake in hot oven for about 15-20 minutes.
Remove and toss wings in wing sauce.
To prepare wing sauce: Melt butter and stir in hot sauce and lemon juice.
Serve immediately with a side of blue cheese dressing or ranch.
REAL French Onion Dip
First, we love ALL kinds of French Onion Dip and one year, we actually had a taste off to vote for and select our favorite brands. Several years ago, I decided to try to make a homemade variety and it was worth the extra effort.
1 cup of slow cooker caramelized onions (recipe below) or 2 large onions, cooked until caramelized
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon chopped dried parsley
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
If possible, prepare slow cooker onions several days ahead.
In the stand of a large mixer, beat cream cheese, mayonnaise, seasonings, and sour cream until fluffy. Then, slowly beat in onions and add additional salt and pepper to taste.
Best made the day before.
Slow Cooker
Caramelized Onions
Few things are better than the sweet goodness of caramelized onions. However, I often do not have time to stand around the cooktop to make them. I have enjoyed this recipe for caramelizing onions that uses the crockpot or slow cooker.
Peel and thinly slice about four pounds of onions. I usually slice into thin circles or half-moon shapes. Toss onions with about four tablespoons of melted butter and a tablespoon of kosher salt. (You can also add in a few cloves of peeled garlic.)
Place in a crockpot and cook on low heat for 10 to 12 hours or overnight. Stir occasionally and cook until onions are sweet and brown. Turn up heat and remove lid if necessary to remove as much liquid as possible.
Serve immediately or put in small containers and freeze as needed.
VBS Pizza Dip 2025
I made this as a test recipe for some Bible school volunteers and it was a huge hit with the teens and adults alike.
2 -8-ounce packages cream cheese, softened
1 1/2 cups, freshly shredded Parmesan cheese
2 teaspoons ground fennel seed
1 teaspoon dried parsley
1 teaspoon garlic salt
2 cups, shredded mozzarella, and provolone cheese
1 package, pepperoni
1 small can sliced black olives
1 cup pasta sauce, or pizza sauce of your preference
Feel free to add any other pizza toppings that you like, mushrooms, bell pepper, whatever you prefer
In the bowl of food processor or large bowl, thoroughly combine, softened, cream, cheese, Parmesan cheese, and spices.
Spread mixture in the bottom of a well-greased oven proof baking dish.
Spread evenly over entire bottom of the dish and then top with pizza sauce.
Sprinkle mozzarella - provolone cheese over the top and then top with pepperoni and black olives.
Drizzle with a little olive oil and sprinkle with some dried oregano. Bake in a 350° oven for 30 to 45 minutes until well heated and pepperoni is crispy.
To reduce the amount of oil from the pepperoni, I put all the pieces of pepperoni between layers of paper towels and microwave for at least three minutes or until pepperoni is slightly crispy and most of the oil is cooked out.
Loaded Tater Tots
If you love loaded baked potato skins like I do, then you are going to love this quick and easy one pan appetizer that will be gobbled up.
1 bag extra crispy tater tots
1 package bacon, cooked crisp and crumbled
2 envelopes dry ranch dressing mix
2 cups sharp cheddar cheese, grated
1 bunch green onions, chopped
2 cups sour cream
Combine sour cream and 1 package of ranch dressing and store in the refrigerator until ready to serve.
Preheat oven to 375 and spray a large rimmed baking sheet with non-stick spray. Spread bag of tots on sheet and bake for about 15 minutes until crispy.
When tots are crisp, sprinkle with remaining envelope dry ranch dressing and toss on baking sheet. Top with cheese and crumbled bacon. Return to the oven to melt cheese.
Top with green onions and serve with sour cream ranch on the side.
Suzi’s Sautéed Mushrooms
Suzi Foote first brought these to a Christmas party year ago, but I knew they would make the perfect Super Bowl food, too.
2 pounds large button mushrooms, quartered
1 stick butter
1/3 cup Worcestershire Sauce
1 teaspoon salt
1-2 teaspoon pepper
Sauté until everything is reduced, or for about an hour on simmer. Serve warm with toothpicks or cocktail forks.
Whipped Feta with Spiced Roasted Chickpeas
Rinse and drain chickpeas and allow to dry on paper towels for about an hour.
Toss chickpeas with about two tablespoons olive oil, one teaspoon smoked paprika, half teaspoon dried oregano, half teaspoon garlic powder and a fourth to half teaspoon red chili flakes. Roast in a 375 degree oven until peas are crispy. You will need to stir or shake pan frequently.
In the bowl of your food processor, combine a four-ounce block of feta cheese, half cup sour cream or plain yogurt, a pinch of salt, the zest of one to two lemons, and one or two cloves of garlic, process until thoroughly whipped.
Spread the feta mixture on a wide flat plate and top with roasted chickpeas. Drizzle with extra olive oil, and additional lemon zest. Serve with pita chips or crackers.
Clara’s Asian Cucumber or Carrot Ribbons
Consider having a healthy option on the snack table and these cucumbers (or carrots) may be just the thing. Cut them in chunks and serve with toothpicks.
A version of this salad created a cucumber shortage in Iceland after it went “viral,” so you know it is good.
1 pound English cucumbers or regular carrots
1 tablespoon kosher salt
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 1/2 teaspoon sugar
1 1/2 teaspoon sesame oil
2 teaspoons minced garlic
1 1/2 teaspoon chili crisp
Sesame seeds and green onions for serving.
Carefully, slice cucumbers or carrots into bitesize chunks, and toss with kosher salt. Allow to sit for at least 30 minutes to draw out the extra moisture. Drain, rinse, and set in a separate bowl.
Combine remaining ingredients to make the dressing and toss with the cucumbers or carrots. Top with toasted sesame seeds and a few chopped green onions and serve immediately.
Emily’s Grilled Chicken Pasta Salad
Pasta salad is always a great addition to any table, and Emily’s version is the best.
1/2 cup olive oil
1/4 cup balsamic vinegar
4 tablespoons sugar
2 tablespoons Grey Poupon country Dijon mustard
2 - 3 cloves garlic, minced
A pinch of Cayenne pepper
(I double amounts above and use half to marinate chicken and half to coat pasta.)
Boneless chicken breasts, marinated, grilled, and sliced.
1 Ib. penne pasta, cooked
Shredded Parmesan cheese
Fresh basil
Grape tomatoes, sliced
Toasted pine nuts
Salt and pepper
Combine everything in a large bowl and toss to coat - can be served at any temperature (I prefer room temp.)
Can use rotisserie chicken.
S’mores Brownies
I first made this delicious treat for my daughters second grade class. That was many years ago, but they were so good that when my daughter graduated, years later, a fellow classmate listed them as one of the best things she had ever eaten. Too funny but they are good.
For the crust:
2 1/4 cups or about 14 graham cracker boards, crushed
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons butter, melted
For the brownie filling:
6 ounces, bitter-sweet chocolate, chopped
1 1/2 sticks butter
3 eggs
1 1/4 cups sugar
1 cup all purpose, flour
1 teaspoon salt
2 teaspoons vanilla
For the topping:
1 - 7.5-ounce jar, marshmallow cream or about 1 1/2 cups
2 tablespoons milk
1 cup mini chocolate chips
3 graham cracker boards, broken into large pieces
Preheat oven to 350°.
Prepare the crust: combine the graham cracker crumbs, sugar, salt, and melted butter in a small bowl until dry ingredients are evenly moistened. I normally do this in my food processor. Transfer the crumb mixture to a 9 x 13” baking pan and press crumbs evenly over the bottom. Refrigerate the crust until chilled and set.
To make the brownie filling: combine the bittersweet chocolate and butter in a microwave, safe dish and cook about 1 minute in the microwave on high until chocolate and butter is melted. Stir the chocolate mixture until smooth.
In a separate bowl, beat together the eggs and sugar until well blended. Reduce the speed to medium and continually beat, adding the melted chocolate and butter. Mix in the eggs and scrape down the sides until all ingredients are combined and mixture is smooth. Stir in the flour and salt into the egg mixture. Stir in the vanilla until smooth.
Scrape the brownie mixture into the crust, and smooth top. Bake for 30 minutes or until the top is smooth and the center gives when gently pressed.
Mix the topping: While the brownie layer is baking, whisk together the marshmallow cream and milk and a small bowl until the mixture as well blended and smooth. You might want to microwave the marshmallow cream for about 10 seconds to soften it before you add the milk. Blend until smooth.
When brownie is finished baking, pour marshmallow topping over the brownie layer in the pan and spread until the topping covers. Cover the brownie layer completely. Sprinkle with the mini chocolate chips and scatter the broken graham cracker pieces over the top.
Bake for an additional three minutes in the 350° oven until chocolate pieces are slightly glossy and marshmallow topping is set. Allow pan to cool completely and then cut into bars.
