A Superb Super Bowl Menu

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By Cooking with Paula Deen magazine

When hosting a Super Bowl party, it’s important to have plenty of finger foods and quick bites for guests to chow down on. And with these delicious recipes for some favorite gameday appetizers, everyone wins!

Caramelized Vidalia Onion and Blue Cheese Hot Dip
Makes 12 servings

2 tablespoons all-vegetable oil
2 tablespoons butter
2 cloves minced garlic
2 large Vidalia onions or other sweet onion, halved and thinly sliced
4 ounces blue cheese, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
Salt and pepper to taste
1/3 cup bread crumbs
Whole wheat pita chips, toasted

1. Preheat oven to 350°. Spray an 8x8-inch baking dish with nonstick cooking spray. In a large skillet, heat oil and butter. Add garlic and onions. Cook, stirring occasionally, until onions are caramel colored, about 20 minutes.

2. In the work bowl of a food processor, pulse together blue cheese, cream cheese, mayonnaise, and sour cream. Remove blade from bowl, and stir in caramelized onions. Season with salt and pepper to taste. Pour mixture into prepared baking dish. Sprinkle with bread crumbs. Bake until golden and bubbly, about 20 minutes. Serve hot or at room temperature with toasted whole wheat pita chips.

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Bacon Cheeseburger Sliders
Makes 14 sliders
2 pounds ground chuck
1 pound bacon, cooked and crumbled
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
14 slices Colby-Jack cheese
14 slider buns

1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

2. In a large bowl, gently combine ground chuck, bacon, Worcestershire sauce, salt, and pepper. Form mixture into 14 patties. Grill for 5 to 7 minutes per side or until a thermometer inserted in center registers 160°. Place cheese slices on patties; remove from grill, and let stand for 10 minutes. Serve on slider buns with desired toppings.

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Super Bowl Wings
Makes 10 - 12 servings

11/2 pounds chicken wings
2 pounds chicken drummettes
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon garlic powder
1 (12-ounce) bottle honey BBQ hot wing sauce
Blue cheese dressing (optional)
Celery sticks (optional)

1. Cut off wing tips and discard; cut wings in half at joint, if desired. Place wings and drummettes in a large shallow dish or large resealable plastic freezer bag.

2. In a small bowl, combine oil and next 4 ingredients, stirring well with a wire whisk. Pour mixture over wings and drummettes. Cover or seal; chill for 4 hours, turning occasionally.

3. Preheat oven to 350°F. Line a shallow roasting pan with aluminum foil. Set a rack into the pan and coat the rack with non-stick cooking spray.

4. Remove wings and drummettes from marinade, discarding marinade. Place chicken on prepared rack. Bake for 20 to 25 minutes.

5. Remove from oven, pour hot wing sauce over chicken. Serve with blue cheese dressing and celery sticks, if desired.

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Leave a Comment

Reader Comments:

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Just remember Paula those who are important still think your the great

By Virginia Randall King on February 03, 2014

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Paula,I really miss ya voice.

By Anonymous on February 02, 2014

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Like your ideas and miss your t.v. show

By Anonymous on February 02, 2014

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Made these I know they won't last long at my home

By Anonymous on February 02, 2014

54321

Thanks for the recipes, great ideas for finger food on any occasion.

By Marian Corbin on February 02, 2014

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am