A Superbowl Spread

To cheer on the New England Patriots versus their Championship rivals in the Superbowl, we decided to make some game-time appetizers, inspired by the team’s key members. These snacks are super simple, and can be made in advance so you can spend your time watching Belichick strategize on the sideline, Wilfork stopping the Giant’s offense and Brady passing to Hernandez and the Gronk. 

Wilfork-tender Honey Buffalo Wings

3 lbs chicken wing pieces (about 12 wings, split into 2 pieces)
2 T vegetable oil
1/2 c (1 stick) unsalted butter
1 minced garlic clove
1 c Frank’s Red Hot sauce
1/3 c honey
1 T Worcestershire sauce
Salt and pepper throughout
Blue Cheese dressing
Celery sticks

Preheat the oven to 425 degrees Fahrenheit. With a sharp knife, remove the tips of the wings and discard or save for later, then separate the wings at the joint to make 2 pieces. Pat dry the pieces with a paper towel, then toss in a bowl with the oil and salt and pepper. Spread the wings onto a roasting pan and roast for about 20 minutes. With a spatula, flip the the wings over and cook 20-25 more minutes, or until the meat is cooked through and the skin is golden brown.

Meanwhile, in a medium saute pan over medium heat, melt the butter with the garlic and saute for 1 minute. Next, add the hot sauce, honey and Worcestershire sauce. Cook for about 10 minutes, until the sauce bubble and thickens slightly. Add the cooked wings to the pot and toss with the sauce. Serve with the blue cheese, celery sticks and Sweet Welker Wedges.

Sweet Welker Wedges

2 lbs sweet potatoes
2 T vegetable oil
1/2 t chili powder
1/2 t cinnamon
1/2 t cumin
salt and pepper throughout
Blue Cheese dressing

Preheat the oven to 425 degrees Fahrenheit. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices, then spread on a large roasting pan and roast for 20 minutes. With a spatula, flip the wedges and roast for 15-20 more minutes, or until the wedges are tender and crispy. Serve immediately with blue cheese for dipping.

Bob Kraft Cheddar Cheese and Roasted Red Pepper Bread

1/4 c (1/2 stick) unsalted butter
2 cloves minced garlic
1 (12 oz) jar roasted red peppers, drained and chopped
1 c shredded Kraft cheddar cheese
1/2 c grated Parmesan cheese
1/2 c sour cream
1 baguette
1 t dried oregano
Salt and pepper throughout

Preheat the oven to 350 degrees. Melt the butter in a skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the roasted red pepper, cheddar cheese, Parmesan cheese and sour cream. Stir to blend. Remove from the heat and cool.
Slice the bread lengthwise and scoop out some of the center. Spread the cheese mixture evenly onto the two bread halves. Sprinkle with the dried oregano.
Place each half on a baking sheet and bake for 20-25 minutes, until the cheese is melted and bread is toasted. Cut into slices and serve.

To satisfy your half time sweet tooth, try our favorite sandwich cookies:

Brady’s Peanut Butter Pass Cookies

Go Patriots!