5 Super Bowl Sunday Recipes

Be prepared for good times and good eats with these 5 Super Bowl Sunday recipes. A good Super Bowl bash isn’t complete without some quick and easy snacks on hand and these recipes are delicious crowd-pleasers.

Half-Time Party Rolls

Ingredients:

• 1 package of party rolls
• 1 package of Swiss cheese
• 2 packs of ham, thinly sliced
• 2 tablespoons minced onion
• 1 tablespoon Worcestershire sauce
• 1 tablespoon poppy seed
• 1 stick margarine

1. Melt the margarine and mix it together in a bowl with the minced onion, Worcestershire sauce and poppy seed.
2. Pull the rolls apart and layer the ham, cheese and spread the mixture on top.
3. Put the rolls back together and cover them with foil.
4. Bake at 350 degrees for about fifteen to 30 minutes.     

Honey Mustard Chicken Fingers

For the chicken, you’ll need:

• 4 skinless, boneless chicken breast
• 1 cup all-purpose flour
• ½ tsp. salt
• ¼ tsp. pepper
• ¾ cup milk
• 1 cup vegetable oil

For the honey mustard sauce, you’ll need:

• ½ cup honey
• ¼ cup Dijon mustard

1. Combine the honey and Dijon mustard together and set it aside for serving later. Cut the chicken breast into strips for frying.
2. Dip the chicken in milk and then roll the strips in the mixture of flour, salt and pepper.
3. Fry the chicken fingers in the oil about three minutes on each side or until golden brown.
4. Sprinkle some cayenne pepper into the flour mixture before coating to give your chicken fingers a little kick. Ranch salad dressing mix is another great option.

Touchdown Teriyaki Wings

Ingredients:

• About 3 lbs. chicken wings, drumettes
• 1 onion, chopped
• 1 cup soy sauce
• 1 cup brown sugar
• 2 tsp. ground ginger
• 2 cloves garlic, crushed
• ¼ cup dry sherry

1. Rinse the wings and place them in an oven.
2. Broil them, a few inches from the heat, for ten minutes on each side.
3. Mix the remaining ingredients together in a bowl.
4. When the wings are browned, place them in a crock pot and pour the mixture over the wings.
5. Cook the wings on high for two to three hours, stirring as needed.   

Spinach Dip

Ingredients:

• 8 oz. cream cheese, cubed
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1 tbsp. diced pimento
• 1 tsp. Worcestershire sauce
• ¼ tsp. garlic salt
• 2 tablespoons grated Parmesan cheese
• 2 tsp. onion, finely chopped
• ¼  tsp. thyme

1. Heat the cream cheese in a crock pot on low until its melted.
2. Add all remaining ingredients and continue to cook on low another 30 to 34 minutes.

Cheesy Quesadillas

Ingredients:

• 1 pound skinless, boneless chicken breast, cubed
• 1 can condensed cream of chicken soup
• ½ cup salsa
• ½ cup Monterey Jack cheese, shredded
• 1 tsp. chili powder
• 8 flour tortillas

1. Cook the chicken breast in a skillet, over medium to high heat, until browned and cooked through.
2. Pour in the soup, salsa, cheese and chili powder. Keep it stirred and cook until it’s thoroughly heated through.
3. Grab your tortillas and spread about 1/3 cup of the chicken mixture on to half of the tortilla.
4. Fold the tortillas over the mixture and seal by pressing the edges together.
5. Bake for five minutes in the oven at 425 degrees. When serving, cut the tortillas into wedges and pair with salsa or Mexican rice.