Try these awesome Super Bowl munchies– whether your team wins or loses, they won’t make you want to toss the scale into the trash Monday morning!
Bacon Jalapeno Deviled Eggs
2 pieces of cooked bacon, finely chopped (leave some pieces behind for garnishing)
¼ cup mayo
1 tablespoon minced jalapeño (leave some pieces behind for garnishing)
⅛ teaspoon smoked paprika
Salt, to taste
- Bring a large pot of water to boil. Once the water is boiling, place eggs in the water and cook for 15 minutes. Remove from water and place in a bowl of cold water to help cool.
- While eggs cook, cook bacon in oven or on stove top. Let cool then chop into small pieces.
- Once eggs have cooled, cut eggs in half. Scoop out the yolks, place the yolks in a bowl and smash with a fork.
- Add in mayo and mix well until mixture is smooth. Then add jalapeño, bacon pieces, smoked paprika and salt and mix well.
- Place the yolk mixture into a small Ziploc plastic bag, cut off the end and squeeze mixture into egg white halves. Garnish with leftover bacon and jalapeño.
- Chill before serving.
Easy No-Chop Veggie Platter
Bag of broccoli florets
Pre-cut celery sticks
Bag of cauliflower florets
Ranch or blue cheese dressing
- Chop and slice veggies into bite-sized pieces.
- Arrange on a plate with a bowl of ranch or blue cheese dressing.
Bacon Wrapped Smokies
1 pound sliced bacon, cut into thirds
(14 ounce) package beef cocktail wieners
- Preheat the oven to 325 degrees F (165 degrees C).
- Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet.
- Bake for 40 minutes in the preheated oven. To serve, place the wieners in a slow cooker and keep on the low setting.
Zesty Hot Wings
12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
- Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
- Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
- Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
- While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.