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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Reader Comments:

54321

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

By Virginia Randall King on February 03, 2014

54321

Paula,I really miss ya voice.

By Anonymous on February 02, 2014

54321

Like your ideas and miss your t.v. show

By Anonymous on February 02, 2014

54321

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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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm