If you are gearing up for a Super Bowl party next weekend and want something new, these all-star finger foods are a spectacular game-day treat! A big shout-out to our neighbors to the east, the Minnesota Farm Bureau Federation! All recipes and photos courtesy of Land & Life Magazine, a publication of the MFBF, and Kristen Olson of Quincy Street Kitchen.
Creamy Spinach and Wild Rice Dip
Ingredients:
2 Tbsp. olive oil
1 clove garlic, finely chopped
12 ounces fresh spinach, finely chopped
1 1/2 cups cooked wild rice
1 tsp. Kosher salt
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
1 package (8 ounces) cream cheese, cut into 1-inch pieces
8 ounces shredded mozzarella cheese
4 ounces sour cream
1/2 cup finely grade Parmesan or pecorino cheese
Crackers, pretzels, grilled bread, tortilla chips or fresh-cut vegetables for dipping
Instructions:
1. Heat the oven to 350 degrees F. Lightly grease a 1-to-2 quart baking dish. Set aside
2. In 2-quart saucepan, heat olive oil over medium heat. Add garlic; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Stir in chopped spinach in batches, cook and stir until spinach is wilted before adding more.
3. Add wild rice, salt, pepper and red pepper flakes and store until well combined. Heat another 1 to 2 minutes, stirring occasionally until heated through.
4. Stir in cream cheese, 6 ounces of the shredded mozzarella cheese, sour cream, and Parmesan cheese until combined. Cook, stirring frequently, 2 to 3 minutes, or until cheese is melted.
5. Transfer dip to prepared baking dish. Sprinkle with remaining 2 ounces of shredded mozzarella cheese. Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let stand 2 to 3 minutes before serving with crackers, pretzels, grilled bread, tortilla chips or fresh-cut vegetables as desired.
(Make ahead tip: Prepare the dip as directed, leaving out the last step, up to 2 days before serving and store, covered, in the fridge. Bake at 350 degrees for 20 to 25 minutes or until heated thoroughly.)
Sticky Maple Bacon Chicken Wings
Ingredients:
2 to 3 pounds chicken wings and drummies
2 tsp. salt
1 tsp. garlic powder
1/2 tsp. black pepper
1 cup all-purpose flour
6 slices bacon, cut into 1/4-inch pieces
3/4 cup maple syrup
1/4 cup applesauce
1/4 cup ketchup
1 Tbsp. soy sauce
Instructions:
1. Heat over to 425 degrees F. Line a 15x10 x1-inch baking pan with foil and coat with cooking spray; set aside
2. Pat chicken dry with paper towels. Generously season the chicken with salt, garlic powder and pepper. Dredge the wings in flour, shaking off any excess flour. Place on prepared baking sheet.
3. Bake 40 to 50 minutes, until no longer pink, turning once halfway through bake time.
4. Meanwhile, in a 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon from skillet, drain on paper towels, and discard bacon grease.
5. In the same saucepan, whisk together maple syrup, applesauce, ketchup and soy sauce. Reduce heat to low and simmer the sauce, stirring frequently for 4 to 6 minutes or until thickened. Stir in bacon. Toss hot chicken wings with maple-bacon sauce and serve immediately.
(Make ahead tip: Chicken wings are best baked just before serving. However, the sauce can be prepared and stored in the refrigerator up to 2 days in advance. Reheat in a saucepan over medium-low heat before tossing with baked wings.)
Kitchen Sink Sweet and Salty Brownies
Ingredients:
1 box fudge brownie mix
Eggs, oil and water, as called for on package
12 miniature Reese's peanut butter cups, quartered
2/3 cup dark chocolate chips
6 Tbsp. butter, cut into chunks
6 Oreo cookies, roughly chopped
1 cup potato chips, coarsely crushed
1/2 cup mini pretzel twists
1/4 cup M&M's
Instructions:
1. Heat oven to 350 degrees F. Spray an 8 x 8-inch baking dish with nonstick baking spray and line with parchment paper or foil.
2. Prepare brownie batter as directed on box for 8 x 8-inch pan, folding half of the peanut butter cups into the batter. Bake as directed and cool completely.
3. In a microwave-safe bowl, microwave chocolate chips and 6 tablespoons butter together until melted. Stir until smooth. Spread on cooled brownies.
4. Top with Oreos, potato chips, pretzel twists, remaining peanut butter cups and M&M's. Let stand 30 minutes for chocolate layer to thicken before cutting. Cut into 3 rows by 3 rows to get 9 brownies.
(Make ahead tip: Prepare the brownies up to 2 days in advance and add the sweet and salt topping the day you will be serving the brownies to keep the toppings crispy.)