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June 25, 2024

Where Every Family Matters

10 Tasty Super Bowl Party Foods

Your big-game gathering will be a big hit with any of these delectable delights!

Food is a central component to any festive Super Bowl party. If your family is hosting a viewing party this Sunday, Feb. 11, when the San Francisco 49ers take on the Kansas City Chiefs, consider one of these easy-to-make recipes that are sure-fire pleasers.



• 2 pounds chicken wings
• 2 Tablespoons vegetable oil
• 1 teaspoon garlic powder
• Salt
• Freshly ground black pepper
• 1/4 cup hot sauce (we recommend Frank’s)
• 2 Tablespoons honey
• 4 Tablespoons butter
• Ranch and/or Blue Cheese dressing for dipping
• Optional — carrot and celery sticks on the side


1) Preheat oven to 400° and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt,and pepper. Transfer to prepared baking sheet.

2) Bake until chicken is golden and skin is crispy (50 – 60 minutes), turning the wings halfway through.

3) In a small saucepan whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about two minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and broil until sauce caramelizes, about three minutes.



• 2 lemons, for juice
• 1 cup diced yellow onion
• 1-1/4 cups beef broth
• 4 tablespoons tomato paste
• 1/2 teaspoon yellow mustard
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 (20 – 26 ounce) package frozen beef meatballs
• 1 (24-ounce) package refrigerated mashed potatoes
• 2 tablespoons cornstarch


1) Squeeze lemons for juice (1/4 cup). Place in large saute pan: onions, 1 cup broth, tomato paste, mustard, lemon juice, vinegar, Worcestershire sauce, salt and pepper; stir until combined. Bring to a boil over medium-high heat.

2) Reduce heat to medium-low; stir in meatballs, then cover and cook 10 minutes. Microwave potatoes following package instructions.

3) Whisk remaining 1/4 cup broth and cornstarch until combined. Pour into pan; cook 5 – 6 minutes more, stirring occasionally, or until sauce is thick and meatballs are 165 degrees F. Serve over mashed potatoes.



• 12 ounces Feta
• 1 cup Greek yogurt
• 1 eight-ounce block of cream cheese, softened
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Juice and zest of one lemon
• 2 Tablespoons freshly chopped dill, plus extra for garnish
• 1/2 cup cherry tomatoes, halved
• Salt
• Pinch of crushed red pepper flakes
• Pita chips for serving


1) In a large bowl using a hand mixer, beat the Feta, yogurt, cream cheese, oil, lemon juice and zest until combined and fluffy. Season to taste with salt and pepper flakes, then stir in the dill

2) Transfer the dip to a serving bowl, then top with tomatoes and remainder of dill, then drizzle olive oil across the top of the dip.

3) Serve with pita chips.



• 1/2 pound shredded chicken
• 1-1/4 pound cream cheese
• 1 cup ranch dressing
• 1-1/2 cups shredded cheddar cheese
• 1-1/2 cups shredded jack cheese
• 2/3 cup buffalo sauce
• Garnish options: breadcrumbs, diced celery


1) Add all ingredients to a saute pan on medium heat, stirring frequently for three minutes.

2) Pour dip into a fondue pot and place on fondue stand. Optional: top with breadcrumbs and garnish with diced celery.

Serving suggestions:

The buffalo chicken fondue goes well with carrot chips, celery sticks, nacho chips, pita bread or focaccia bread. If you’re including focaccia bread, brush it with olive oil and grill at 400 degrees for 90 seconds. Warm up nacho chips in the oven at 400 degrees for 30 seconds.



• 1 cup shredded chicken or beef
• 1/4 cup diced green chilies, rinsed and drained
• 1/2 cup ranch dressing
• 1 cup shredded Monterey Jack cheese
• 4 nine-inch flour tortillas
• Optional: additional ranch dressing, guacamole or salsa for dipping


1) Preheat oven to 350 F.

2) Mix together the meat, cheese, dressing and chilies in a bowl.

3) Divide the mixture evenly between each tortilla, then fold in half to seal.

4) Bake for 15 minutes or until cheese is melted.



• 1 pound lean ground beef (or turkey)
• 8 ounce package of cream cheese, cubed
• 2 cups shredded cheddar cheese
• 10 ounce can of Rotel, undrained (diced tomatoes with green chilies)
• 6 ounce package of real bacon bits divided
• 1 teaspoon dried parsley
• assorted dippers


1) Brown ground meat. Drain, then place in a large skillet.

2) Over low heat, stir in cheeses, Rotel and bacon bits (reserve 2 tablespoons of the bacon bits for garnish).

3) Stir frequently until everything is heated through and well blended.

4) Pour mixture into a two-quart Crock-Pot. Cover and cook on low for 2 – 3 hours, stirring occasionally.

5) Stir in parsley and sprinkle with remaining bacon bits before serving.



• 3 cups shredded mozzarella, divided
• 2 (8-ounce) blocks cream cheese, softened
• 1 cup ricotta cheese
• 1/3 cup plus 2 tablespoons freshly grated Parmesan, divided
• 1-1/2 tablespoons Italian seasoning
• 1 cup pizza sauce
• 1 cup mini pepperoni
• crushed red pepper flakes to taste
• salt to taste
• 2 (16 ounce) cans refrigerated biscuits
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon freshly chopped parsley


1) Preheat oven to 350. In a large bowl, mix 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning and red pepper flakes. Season with salt. Transfer mixture to a 9 x 13 baking dish then spread pizza sauce over cheese/seasoning mixture.  Add remaining 1 cup mozzarella and pepperoni.

2) Halve the biscuit dough, roll into balls and place on top of dip mixture.

3) In a bowl, whisk together the oil, garlic and parsley. Brush mixture on the biscuits dough, then sprinkle the remainder of the Parmesan over the biscuits.

4) Bake until biscuits are golden and cheese is melted — about 45 minutes. Then, cover with aluminum foil and bake until biscuits are cooked all the way through, approximately another 15 minutes.



• 1/4 cup brown sugar
• 1/3 cup honey
• 1/2 cup ketchup
• 2 tablespoons soy sauce
• 4 garlic cloves, minced
• 28 ounce package of cocktail weenies


1) Mix brown sugar, honey, ketchup, soy sauce and garlic in a bowl.

2) Place weenies in a 3- to 4-quart slow cooker, then pour sauce over the weenies. Stir to make sure weenies are evenly coated with sauce.

3) Cook on high for 2 – 3 hours or on low for 4 hours, stirring occasionally.



• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 Jalapeno pepper, minced
• 12 ounces shredded American cheese
• 4 ounces shredded Pepper Jack cheese
• 1 cup milk
• salt
• pepper
• 1 medium tomato, diced
• 1 four-ounce can of green chilies
• Tortilla chips for serving


1) Heat oil in a large skillet over medium heat. Add onion and cook until soft, circa five minutes.

2) Add the garlic and jalapeno, and cook until fragrant (about one minute). Then add the cheeses and milk, and stir until the cheese is melted. Season with salt and pepper, then stir in the tomatoes and green chilies.

3) Serve immediately with the tortilla chips.

Note: Transfer your queso to a Crock-Pot on a low setting to keep your dip warm during your party.



• 2 cups butter, softened
• 1-1/2 cups powdered sugar
• 1 cup granulated sugar
• 6 teaspoons pure vanilla extract
• 4 cups all-purpose flower
• 1 14-ounce package of caramels
• 1/3 cup heavy whipping cream
• 1 teaspoon kosher salt
• 1 12-ounce package of dark chocolate chips


1) Preheat oven to 325 F.

2) In a mixing bowl, beat the butter, both sugars and vanilla until light and fluffy. Gradually beat in flour, mixing well.

3) Press three cups of the dough into the bottom of a greased 13″ x 9″ pan. Bake until set, around 20 – 22 minutes.

4) Cool for 10 minutes on a wire rack. While the crust is cooling, melt the caramels with cream in a small saucepan over low heat until smooth. Pour over the crust, then sprinkle with salt and chocolate chips.

5) Drop your remaining dough over the top by teaspoonfuls. Bake until its a light golden brown, about 30-35 minutes. Cool on wire wrack before cutting into bars.