Super Bowl Recipes from the Pros

By Fabiana Santana

The best Super Bowl recipes from the best NFL players… and their moms!

Branden Albert’s Hot Wings RecipeHot wings recipe

INGREDIENTS

  • 3 pounds chicken wings
  • 2 tablespoons butter
  • 1 (12-ounce) jar hot sauce or hot pepper sauce
  • Blue cheese dressing for dipping

DIRECTIONS

  1. Put wings, butter, and hot sauce in a slow cooker set on medium and cook 3 hours.
  2. When finished cooking, set slow cooker to warm and serve (out of the pot) with blue cheese dressing for dipping.

Pepperoni Rolls RecipeReggie Wells & Diane Wells Pepperoni Rolls Recipe

INGREDIENTS

  • 36 Rhodes frozen rolls
  • ½ lb. sliced pepperoni
  • Italian seasoning
  • Parmesan cheese to season
  • Pam spray

DIRECTIONS

  1. Place dozen frozen rolls on paper plate
  2. Spray with Olive Oil Pam
  3. Place in microwave to quick defrost for 1 minute on 50% power
  4. Spread dough out into the size of the palm of your hand and place 6-8 slices of pepperoni onto of the dough
  5. Begin pulling the corners of the dough over the pepperoni, spreading evenly and pinch the top of the dough to seal it into a roll.
  6. Place all your stuffed rolls into an oil-sprayed muffin pan and lightly sprinkle Italian seasoning and Parmesan cheese on top
  7. Cover with wax or parchment paper and towel for several hours to allow rolls to rise. Once they have risen, bake on 350 degrees for 10-15 minutes, until golden brown.
  8. Remove from oven, spray with Olive Oil Pam and add more Parmesan cheese
  9. Serve hot with Marinara Dipping Sauce.

Lamaar Woodley and Janice Staples’ Mac-n-Cheese RecipeMac-n-Cheese Recipe

INGREDIENTS

  • 1 small red onion, diced
  • 1 (16 ounce) package pasta
  • salt and ground black pepper to taste
  • 1 pinch garlic salt
  • 1 tablespoon butter
  • 1/4 cup brown sugar
  • 3 (11 ounce) cans condensed cream of Cheddar cheese soup
  • 2/3 cup shredded Havarti cheese
  • 1/4 cup grated Parmesan cheese
  • 1 1/3 cups shredded Cheddar cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the diced onion in a large pot of lightly-salted water; bring to a boil.
  3. Cook the pasta until close to done, 8 to 10 minutes; drain.
  4. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt.
  5. Stir the butter and brown sugar into the pasta mixture until the butter melts.
  6. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
  7. Bake in preheated oven about 45 minutes.
  8. Change oven setting to ‘Broil’ and cook until top is golden brown, about 4 minutes.

Sweet Potato Pie Recipe

Gladys Bettis’ Sweet Potato Pie Recipe

INGREDIENTS

  • 3 medium-size sweet potatoes
  • 3 eggs
  • 1 teaspoon nutmeg
  • 1/2 cup milk
  • 1 cup sugar
  • 3/4 stick butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking powder
  • 1 pie shell

DIRECTIONS

  1. Boil sweet potatoes (either whole or sliced) until tender.
  2. Once cooled, peel potatoes and mash through ricer.
  3. Place mashed sweet potatoes in a bowl with remaining ingredients.
  4. Mix (on medium speed using an electric mixer) until well combined.
  5. Pour mixture into an unbaked 9-inch pie shell. Bake 40-45 minutes at 400 degrees F or until golden brown.

Tacos RecipeChevis Jackson’s Super Bowl Tacos Recipe

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon crushed red pepper
  • 1 teaspoon dried onion
  • 1 pound ground beef
  • 7 ounces chipotle barbecue sauce
  • 1 packet taco seasoning
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • Salt and pepper to taste
  • 6 taco shells
  • 1 cup sour cream
  • 1 cup spicy salsa
  • 1 cup shredded lettuce
  • 1 cup shredded Cheddar cheese

DIRECTIONS

  1. Heat olive oil in a large skillet over medium heat. Add garlic, red pepper, and onion and cook until the garlic is lightly brown.
  2. Add meat and brown, about 10 minutes. After browned, add barbecue sauce and taco seasoning and stir well.
  3. Stir in cumin and chili powder and continue to cook another 5 to 10 minutes. Taste and add salt and pepper to season as you like. Remove from heat.
  4. To assemble: Place 2 tablespoons beef in center of each taco shell and top with a large tablespoon each of sour cream, salsa, lettuce, and cheese.