Host an amazing Super Bowl celebration with game-day recipes for crowd-pleasing finger foods and easy appetisers like chicken wings, dips, cheese balls and more. Check out these enjoyable recipes from The Food Network.Charleston Cheese Dip by Trisha Yearwood Components 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 Directions: Preheat the oven
to 350 degrees F.In a medium bowl, mix the mayo,
cream cheese, Cheddar cheese, Monterey
green onions and cayenne pepper.
Transfer the mixture to a shallow baking meal, such as a 9-inch pie pan. Leading the mix with the cracker crumbs and bake till heated through, about 15 minutes.Remove the pan from the oven and top with the bacon. Serve right away with corn chips, crackers or bagel chips.Buffalo Chicken Dip thanks to Food Network Cooking Area Active ingredients 4 ounces of cream cheese 1/2 cup sour cream 1/2 cup Frank’s RedHot sauce(or decrease
to 1/4 cup if desired)2 cups of shredded rotisserie chicken 1/4 cup of celery seeds, sliced scallions and
shredded cheese fallen apart blue cheese celery and carrot sticks Instructions: 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,
spray with celery seeds, sliced scallions and shredded cheddar and bake at 425 degrees F until bubbly, about 20 minutes. Leading with crumbled blue cheese. Serve with celery and carrot sticks and crackers.Pulled Port Sliders by Anne Burrell Active 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 Kosher salt 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(eliminate seeds for less heat)2 tablespoons of packed brown sugar
2 tablespoons of tomato paste
1 tablespoon of Dijon mustard Kosher salt Instructions: Pre-heat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making it about 3/4 inch deep and 1 inch apart. Make the rub: Integrate 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. Inspect it occasionally to make sure everything is going along just great, and turn the roast over every hour.Remove the foil and continue
roasting until the pork has reached an internal temperature level of 190 degrees F, about 1 1/2 more hours. Eliminate 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 little saucepan and bring
to a boil. Taste it to make sure it is scrumptious; set aside. Get rid of the chile. When the sauce is cool, I suggest putting it in a capture bottle for simple use.Pull the pork into long shreds utilizing 2 forks. Get rid of the fat and anything else that does not look scrumptious. Toss the pork with any recurring 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 Active ingredients 1 1/2 quarts of peanut oil for frying 1 1/2 cups self-rising cornmeal 1 cup self-rising flour 1/2 cup sliced onion 1(7-ounce)can diced jalapeno peppers or 3/4 cup fresh jalapeno, seeded and carefully diced 1(15-ounce )can creamed corn 2 large eggs, gently beaten salt and freshly ground pepper Paula Deen’s Sugary food 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
blending bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until mixed. Allow to stand 5 minutes.Drop the batter by teaspoonfuls into the hot oil. Don’t overcrowd; leave space for the hushpuppies to be turned. Prepare the hushpuppies till 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 preparing the remaining batter. Gently sprinkle with salt and pepper, to taste, and move them to a serving dish. Serve with Paula Deen’s Sugary food and Spicy Chili Sauce, if desired.Alton Brown’s Buffalo
Wings Components 12 entire chicken wings(about 3 pounds)6 tablespoons of unsalted butter 1 small garlic clove 1/4 cup of hot sauce Kosher salt Location a 6-quart pan, with a cleaner basket and 1 inch of water in the bottom, over high
heat, cover and give a boil.Remove the ideas of the wings and discard or
save for making stock. Use kitchen area shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, lower the heat to medium and steam 10 minutes. Eliminate the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack embeded in a half sheet pan lined with paper towels and place in the fridge to dry, about 1 hour.Preheat the oven to 425 degrees F. Remove the paper towels on the pan and change with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and prepare 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 little bowl with the garlic. Put this in addition to the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to integrate.
Eliminate the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.