Superbowl recipe...

Buffalo Chicken-on-a Stick
Serves 4

Note: Kick things off with this easy appetizer. Buffalo Chicken-on- a -Stick can be grilled several hours in advance. Slice up some celery sticks for dipping, too. Increase this recipe as needed for your party; plan on ¼ pound chicken per person.

Sauce:
6 tablespoons (3/4 stick) butter
1/4-1/3 cup hot pepper sauce
1 ½ tablespoons cider vinegar
1 0.6 ounce envelope dry Italian salad dressing mix

1 pound chicken tenders, rinsed and patted dry
2 tablespoons vegetable oil
Wooden skewers (soaked in water for 30 minutes to avoid burning)
Purchased blue cheese dressing

In a heavy saucepan, combine butter, hot sauce, cider vinegar and dressing mix. Stir over low heat until smooth. Taste and add more hot sauce if desired.
Preheat grill.
Place chicken tenders in a large bowl; drizzle with vegetable oil. Toss to coat. Season with salt and pepper. Thread each chicken tender onto a wooden skewer. Grill on an oiled rack until cooked through and golden brown, about 8 to 10 minutes. Brush generously with Buffalo Sauce in the last minutes of cooking. Serve with blue cheese dressing for dipping.

























Black Bean Chili
Serves 8

Note: In the end, it’s not who wins or loses, but how good the chili is…….make Black Bean Chili several days in advance. Adjust the spices to your taste- this recipe is a starting point for a nice mild chili. If you can find “fire roasted” tomatoes, try them- they add a nice, smoky flavor. Cool the chili before refrigerating, and then reheat just before serving. Serve in coffee mugs or use disposable hot/cold cups for easy clean up.


1pound ground beef (may also use ground turkey or chicken)
1 pound hot Italian sausage, casings removed
2 tablespoons olive oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped
1-2 jalapeno peppers, seeded and minced
3 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon oregano
1 bay leaf
2 tablespoons ground cumin
1 14.5 ounce can diced tomatoes
1 14.5 ounce can crushed tomatoes
1 14.5 ounce can beef broth
2 14.5-ounce cans black beans, rinsed and drained
Salt and pepper to taste
Garnish: Sour cream, shredded Monterey Jack, tortilla chips

In a Dutch oven, heat oil over medium high heat. Add ground beef and sausage; crumble and cook until browned. Drain excess fat. Add onions, red bell pepper, jalapeno pepper and garlic; sauté until onions are tender. Stir in chili powder, oregano, bay leaf and cumin; cook about 1 minute or until fragrant. Stir in tomatoes and beef broth; bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently. Stir in black beans; simmer 15 minutes more. Season with salt and pepper. Serve with sour cream, shredded cheese and tortilla chips.



















Brownie Bites, Hostess Cupcake-Style
Makes 60 mini brownies

Note: These tiny “retro” cupcakes can be made up to 2 days ahead. Store in an airtight container, at room temperature.
Cupcakes:Cooking spray1 18.25-ounce box chocolate cake mix, prepared as directed1 12-ounce container "whipped" vanilla frosting for filling and piping

Preheat oven to 350F. Spray the bottom of 60 mini muffin tins with cooking spray. Prepare cake mix according to package directions. Divide batter between prepared muffin tins, filling 2/3 full. Bake for 10 minutes or until a toothpick inserted into the center comes out clean. Cool on racks. Fit a pastry bag with a small, narrow pastry tip; fill bag with vanilla frosting. Pierce the underside of each brownie bite with the tip and fill with a small amount of icing. Frost with chocolate glaze. When glaze is set, pipe a looped line across the cupcake to resemble a “Hostess cupcake”. Chocolate Glaze:
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped

Pour cream into a microwave safe container. Heat cream in the microwave for 1½- 2 minutes.
Place chocolate in the bowl of a food processor fitted with a metal blade. Finely chop chocolate.
With motor running, pour cream through the feed tube and process just until the chocolate is melted and smooth.
Refrigerate until ready to use. (Icing can be made 3 days ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spread-able consistency)