Buffalo Wings
Ingredients:
2 pounds chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Directions:
Cut off wing tips and discard. Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside.
Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. Reserve the rest for coating after the pieces come out of the oven.
Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.
Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.
Remove from oven and baste with reserved marinade.
Makes approximately 24 pieces.
Nachos
Ingredients:
1 can refried beans
1 large bag white corn tortilla chips
1 medium onion, chopped
1 cup shredded pepper jack
1 jalapeno, sliced crosswise, plus extra for garnish
1 can chili, or your favorite chili recipe
1 cup shredded cheddar
1 cup sour cream
1 cup green onion, chopped
1 tomato, diced
Directions:
Have all the prepped ingredients easily accessible to assemble nachos.
Preheat the oven to 350 degrees.
In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos. On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with some onions, jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar. Repeat this layering process until ingredients are used up. Save some of the jalapeno slices for garnish. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot.
Hot Artichoke and Spinach Dip
Ingredients:
1 (10-ounce) box frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)
Directions:
Preheat oven to 350 degrees.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.
Bake for 25-30 minutes or until cheeses are bubbling and melted.
Serve with chips or bread and enjoy.
Chocolate Football Treats
Ingredients:
1 (6-ounce) package semisweet chocolate chips
1/2 cup light corn syrup
1 Tbsp butter
1 teaspoon vanilla extract
4 cups crispy rice cereal
White decorating gel
Directions:
In large microwaveable bowl, heat chocolate, corn syrup and butter in microwave on HIGH for 2 1/2 minutes, stirring after 1 1/2 minutes.
Add vanilla and blend well; stir in cereal and mix well.
Shape into 18 (3-inch long) football shapes with lightly buttered hands. Place on large sheet of wax paper on the countertop; cool completely.
Use decorating gel to add the “lacings” to football treats. Let stand until gel is firm. Wrap each treat individually in plastic wrap.
Makes about 18 football treats.
Family Fun Fair
Sportsman’s Lodge
Saturday, Noon until 4 p.m.
Super Bowl themed crafts and
Family fun for everyone!
For more information call
(270) 798-7535
MWR Super Bowl Party
D.W. Recreation Center
Begins at 5 p.m., Sunday
Free food, door prizes
and the game on the big screen.
For more information visit
www.fortcampbellmwr.com