On Sunday, February 1, my family will join millions across the country as we watch this year’s Super Bowl game. What makes this particular Super Bowl extra exciting is that my team, the New England Patriots, will be facing off against the Seattle Seahawks, who just happen to be my husband’s favorite team. Yes, folks, we will be a house divided (insert meanest glare and snide remark about the 12^th man here).

One of the best things about a Super Bowl party, besides the commercials, half time show, and Tom Brady, is the food! We will be hosting some friends and their children for this epic battle and I plan to make a kid-friendly spread. Below you will find some party food that will be sure to make any Pats or Seahawks fan happy.

Appetizers

Belichick Baked Beans

I had to…

Ingredients:

• 1 lb white beans (great northern)
• 8 ounces salt pork (sliced)
• 1 medium onion (chopped)
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 tablespoon yellow mustard
• 5 -6 cups water

Directions:

1. In a slow cooker, stir together beans, chopped onion, sugar, molasses and mustard. Add salt pork and 5 cups water.
2. Cook on high for 4 hours, change to low and cook until dark brown and beans are tender. Stir occasionally. Add water if the beans begin to look dry and are still uncooked. I cook overnight on low and the beans are usually done in the morning. I don’t remember the exact amount of salt pork but I usually buy the square package of Hormel. Serves 6-10.

Seahawks Guacamole and Blue Chips

Adapted from Alton Brown

Ingredients:

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions:

1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.
2. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.
3. Let sit at room temperature for 1 hour and then serve.
   Serve with blue Tortilla chips.

Main Dishes

Mini Corndog Muffins

Ingredients:

• 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 8-10 all-beef hot dogs, cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Cheesy Pretzel Chicken Pops

Adapted from A Spicy Perspective

Ingredients for the Baked Chicken Tenders:

• 2 pounds chicken tenders (about 14 strips)
• 1/3 cup plain greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup crushed cheese crackers, any variety
• 1 cup crushed pretzels
• 1 half stick (4 tablespoons) unsalted butter
• 14 bamboo/wooden skewers

Ingredients for the Honey Mustard Sauce:

• 1 cup plain greek yogurt
• 1/2 cup yellow mustard
• 1/3 cup honey

Directions:

1. Soak 14 skewers in water for at least 20 minutes before starting. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with foil. In a small bowl, mix 1/3 cup yogurt with garlic powder and salt. Then place the cheese crackers and pretzels in a large zip bag and crush with a rolling pin. Pour the crumbs onto a plate or shallow rimmed dish. (You can crush them separately and pour them onto separate plates if you like.)
2. Place the half stick of Unsalted Butter on the baking sheet and put it in the oven to melt the butter, 2-3 minutes. Once melted, tilt the baking sheet around until the melted butter has thoroughly coated the entire surface of the baking sheet.
3. Insert a skewer through the center of each chicken tender, leaving the longest portion of the skewer on one end for a handle. Use a basting brush to apply a thin coat of yogurt mixture over the entire surface of each chicken tender. Then hold the handle and dip each tender in the cracker and pretzel crumbs until thoroughly coated on all sides.
4. Press each chicken tender into the melted butter on the baking sheet, then flip and lay on the baking sheet so that both sides of the tender are well coated in butter, to form a crispy buttery crust. Arrange the chicken tenders on the baking sheet, alternating ends, so that all 14 are evenly spread out. Place on the bottom rack of the oven and bake for 15-17 minutes.
5. Meanwhile, whisk together the ingredients for the honey mustard sauce and set aside. Serve the baked chicken tenders warm with a side of honey mustard sauce.

Dessert

Touchdown Brownies

Adapted from Betty Crocker

Ingredients:

• 1 box brownie mix
• 1/4 cup water
• 1/4 cup vegetable oil
• 2 eggs
• white decorating icing (from 4.25-oz tube)

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray.
2. In medium bowl, stir brownie mix, chocolate syrup, oil, water and eggs until well blended. Spread in pan.
3. Bake 34 to 37 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.
4. Using foil to lift, remove brownies from pan. With football-shaped cookie cutter, cut brownies into football shapes. Pipe on decorating icing to look like football laces.

Game Day Kool-Aid Candy Popcorn

Adapted from Our Best Bites

Ingredients:

• 12 cups popped popcorn
• 1/3 cup real butter (5 1/3 tablespoons)
• 1/2 cup light corn syrup (that’s light colored, not light in calories
• 1 cup sugar
• 1 packet unsweetened Kool-Aid drink mix (pick a green or blue for Seahawks and a dark blue for Pats)
• 1/2 teaspoon baking soda
• food coloring, optional
• skittles, optional

Directions:

1. Preheat oven to 225 degrees.
2. Chop butter in a few pieces and place it in a medium-large pot over medium-low heat. Add corn syrup and sugar and stir until butter is melted. Increase heat to bring mixture to a boil. Reduce heat to keep mixture at a simmer and let it bubble way, stirring constantly, for 3 minutes.
3. Remove pot from heat and stir in Kool-Aid and baking soda. Add food coloring if desired. Once mixed up well, pour immediately over popcorn and stir until it’s all coated.  Spread popcorn out onto baking sheet and cook for 40 minutes, stirring every 10 minutes. Cool completely and then break into chunks.

Note: If adding skittles, it works best to gently push them into the popcorn clumps as soon as it comes out of the oven. The heat from the popcorn mixture will help “glue” the skittles to the popcorn.

Who will you be rooting for this Sunday? What items are on your menu for the big game?