Score Big with Supe​r Bowl Recipes from ​Taste of Home​

Football Fest Empanadas Recipe
Recipe Source
Ingredients

• 1 jar (16 ounces) black bean and corn salsa
• 1/2 cup frozen corn, thawed
• 2 jalapeno peppers, seeded and minced
• 3 tablespoons minced fresh cilantro, divided
• 2 teaspoons lime juice
• 1 package (9 ounces) ready-to-use Southwestern chicken strips, chopped
• 2 packages (14.1 ounces each) refrigerated pie pastry
• 4 ounces quesadilla cheese, shredded
• 1 egg, lightly beaten

Directions

1. In a large bowl, combine the salsa, corn, jalapenos, 2 tablespoons cilantro and lime juice. In another bowl, combine the chicken, remaining cilantro and 1/2 cup salsa mixture; set aside. Reserve remaining salsa for serving.
2. Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-in. round cookie cutter placed halfway on edge of pastry, cut 4-in. x 3-in. football shapes. Repeat with remaining dough, chilling and rerolling scraps as needed.
3. Transfer half of the cutouts to greased baking sheets. Place 1 tablespoon chicken mixture in the center of each; top each with 1-1/2 teaspoons cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.
4. Bake at 450° for 8-12 minutes or until golden brown. Serve warm with reserved salsa mixture. Refrigerate leftovers.

Buffalo-Style Chicken Chili Dip Recipe
Recipe Source
Ingredients

• 3 celery ribs, finely chopped
• 1 large onion, chopped
• 1 large carrot, finely chopped
• 5 garlic cloves, minced
• 2 tablespoons butter
• 2 pounds ground chicken
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (15 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1/4 cup Louisiana-style hot sauce
• 3 teaspoons smoked paprika
• 1 bay leaf
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Crumbled blue cheese and tortilla chips

Directions

1. In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain.
2. Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf.
3. Serve desired amount of dip; sprinkle with cheese and serve with chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months.
4. To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. Sprinkle with cheese and serve with chips.

Chili-Lime Chicken Wings Recipe
Recipe Source
Ingredients

• 2-1/2 pounds whole chicken wings
• 1 cup maple syrup
• 2/3 cup chili sauce
• 2 tablespoons lime juice
• 2 tablespoons Dijon mustard
• 1 cup all-purpose flour
• 2 teaspoons salt
• 2 teaspoons paprika
• 1/4 teaspoon pepper
• Oil for deep-fat frying

Directions

1. Cut wings into three sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup.
2. Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat.
3. In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately.

Pretzel Cookies Recipe
Recipe Source
Ingredients

• 1 cup butter, softened
• 1-1/4 cups confectioners’ sugar
• 1 egg
• 1/2 cup Daisy Brand® Sour Cream
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 cup sliced almonds, chopped
• 1/4 cup coarse sugar

EGG WASH:

• 1 egg
• 1 tablespoon water

Directions

1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm.
2. Divide dough into fourths; shape each portion into a 6-in. roll. Cut rolls into 1/2-in. slices; roll each into a 10-in. rope. Shape into a pretzel; place 2 in. apart on greased baking sheets.
3. In a small bowl, combine almonds and sugar. In another bowl, whisk egg and water. Brush each cookie with egg wash: sprinkle with almond mixture. Bake at 400° for 8-10 minutes or until firm. Cool for 1 minute before removing to wire racks.

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