Huddle around the snack table with these Super Bowl recipes from Joanna Gaines, Frank’s RedHot, more

Ingredients:

• 4 teaspoons Dry Active Yeast

• 1 teaspoon Sugar

• 1 ¼ cups Water, Warm

• 5 cups All-Purpose Flour

• ½ cup Sugar

• 2 teaspoons Kosher Salt

• 1 tablespoon Vegetable Oil

• Cooking Spray

• ¾ cup Baking Soda

• 5 cups Boiling Water

• ¼ cup Maldon Salt

• 1 cup Unsalted Butter, Melted

Directions:

1. In a small bowl, dissolve yeast and 1 tsp sugar in warm water, and set aside for about 10 minutes.

2. In a stand mixer fitted with a dough hook, mix flour, ½ cup of sugar, and kosher salt. Turn mixer on low to disperse ingredients. Add the oil and yeast mixture and let mix on a medium-low speed for about 5 minutes, until the dough is smooth.

3. Spray a large bowl with cooking spray, and place pretzel dough in the bowl, cover with plastic wrap, and let rise in a warm place until it has doubled in size, about an hour.

4. Preheat oven to 450F, and line two baking sheets with parchment paper.

5. Turn dough onto a lightly floured surface, and divide into 16 equal pieces (about 2 ½ ounces each). Roll each piece into an 8-inch rope and cut in half. (Option: or twist the 8-inch rope into a pretzel shape.)

6. In a large bowl, combine baking soda and boiling water, stirring until baking soda is completely dissolved. Dip each rope/pretzel in baking soda-water mixture, then place on baking sheet about 1 ½ inches apart. Sprinkle each rope with maldon salt.

7. Bake pretzels for 8 (sticks)-10 (pretzel shape) minutes. Remove from oven and brush each pretzel with melted butter. Serve immediately.

8. Cinnamon-Sugar Option: *To make cinnamon sugar pretzels, leave off salt, bake your pretzels, then brush them with melted butter and dip in cinnamon sugar mixture: 1 cup of sugar and 3 tablespoons of ground cinnamon, stirred together.

Ingredients:

• 12 cups Plain Popped Popcorn

• 1 cup Unsalted Roasted Peanuts

• 1 cup (2 Sticks) Butter

• 1/3 cup Frank’s® RedHot® Original Cayenne Pepper Sauce

• 1 cup Brown Sugar

• 1/4 cup Light Corn Syrup

Directions:

1. Preheat oven to 275℉. Mix popcorn and peanuts in a large bowl. Set aside.

2. Heat butter and RedHot Sauce in a medium saucepan on medium heat until butter is melted, stirring to mix well. Stir in brown sugar and corn syrup. Bring to boil, stirring constantly. Boil 6 minutes without stirring.

3. Pour RedHot caramel mixture over popcorn and peanuts. Toss to coat evenly with a spatula sprayed with no stick cooking spray. Spread evenly on parchment-lined shallow baking pan.

4. Bake 45 minutes, stirring every 15 minutes. Cool completely on wire rack. Break into clusters. Store in an airtight container.

Ingredients:

• 8 tablespoons (1 Stick) Unsalted Butter

• 3 Large Sweet Onions, such as Vidalia, cut into 1/8-inch Slices

• 1/2 cup Small-Diced Shallots (About 2 Large)

• 2 Garlic Cloves, Minced

• 3 cups Sour Cream

• 2 cups Mayonnaise, Preferably Hellmann’s

• 1 tablespoon Celery Salt

•1 tablespoon Worcestershire

• 2 teaspoons Fresh Lemon Juice

• 1/4 teaspoon Kosher Salt

• 1/2 teaspoon Freshly Ground Black Pepper

• 1 tablespoon Minced Chives

Directions:

1. Depending on the size of the skillet, you may need to sauté in two batches. In a large skillet, melt the butter over medium-high heat until it bubbles. Add the onions and shallots and sauté, stirring occasionally, until golden brown, 20 to 25 minutes. Add the garlic in the last minute of cooking and sauté just until fragrant. Set the pan aside to cool for about 15 minutes, then transfer the onion mixture to a cutting board.

2. Meanwhile, in a large bowl, combine the sour cream, mayonnaise, celery salt, Worcestershire, lemon juice, kosher salt, and pepper. Whisk until well mixed.

3. Chop the cooled onion mixture and add it to the bowl. Fold into the mixture until well incorporated. Cover the bowl and refrigerate for at least 1 hour or up to overnight. Stir again and sprinkle with chives right before serving.

4. Store in an airtight container in the refrigerator for up to 2 days.

Ingredients:

• 1 package (8 ounces) Cream Cheese, Softened

• 1/2 cup Frank’s® RedHot® Original Cayenne Pepper Sauce

• 1/2 cup Blue Cheese Dressing

• 2 cups Shredded Cooked Chicken

• 1/2 cup Shredded Cheddar Cheese Blend

• 1 package (14 ounces) Empanada Discos, (10 pieces)

• Oil for Frying

Directions:

1. Combine cream cheese, Frank’s RedHot Sauce and dressing in medium bowl until blended. Stir in chicken and cheese.

2. Place about 1/4 cup chicken mixture in center of each disco. Fold over to form a half moon. Moisten edges with water and using fork, press edges tightly to seal. Pierce empanadas several times with knife.

3. Heat 1 inch of oil in a deep skillet. Add empanadas in batches and fry until golden brown. Remove and drain on paper towels. Repeat with remaining empanadas. Serve with additional Frank’s RedHot Sauce and/or blue cheese dressing for dipping.

Ingredients:

• One 1-pound Wheel Double-Cream Brie Cheese

• 4 tablespoons (½ Stick) Salted Butter, At Room Temperature

• ½ cup Lightly Packed Light Brown Sugar

• Pinch of Kosher Salt

• 1 cup Chopped Pecans, Toasted

• 6 Granny Smith Apples

• Juice of ½ Lemon

Directions:

1. Preheat the oven to 350°F.

2. Center the Brie in a pie plate. Set aside.

3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, salt, and 2 tablespoons water on medium speed until the mixture is paste-like. Add the pecans and beat just until combined. Spread the mixture on top of the Brie; it’ll be roughly 1 inch thick.

4. Bake until the Brie looks like its sides are about to give way, 10 to 15 minutes.

5. Meanwhile, core and slice the apples into wedges. In a large bowl, toss the wedges with the lemon juice to prevent browning.

6. Serve the warm Brie immediately with the apple slices.

Ingredients:

• 18 oz Chopped Chicken Breast

• 1 piece Focaccia Bread

• 4 oz Smoked Gouda Cheese

• 4 oz White Cheddar Cheese

• 2 tablespoons Butter

• 1 tablespoon Hot Sauce

• 1 tablespoon Honey

• 3 oz Diced Pancetta

• 1 Red Onion

• 4 Scallions

• 3 tablespoons Ranch Dressing

• 2 tablespoons Chicken Demi-Glace

• 1 tablespoon Southern Spice Blend

• 1 tablespoon Sambal Oelek

Directions:

1. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the scallions; thinly slice, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion. Halve the bread. Grate the cheddar and gouda on the large side of a box grater; combine in a bowl. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until browned and crispy. Leaving any excess fat and browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

3. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. To the pan of reserved pancetta fat and fond, add the seasoned chicken and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the chicken is cooked through. Add the demi-glace (carefully, as the liquid may splatter), hot sauce, and butter. Cook, stirring frequently, 30 seconds to 1 minute, or until the butter is melted and the chicken is coated. Turn off the heat. Taste, then season with salt and pepper if desired.

4. Place the halved bread on the foil, cut side up. Top with the cooked chicken and onion, grated cheeses, and sliced white bottoms of the scallions; season with salt and pepper. Bake 7 to 9 minutes, or until the cheese is melted and the edges are lightly browned. Remove from the oven and let stand 2 minutes. Carefully transfer to a cutting board and evenly top with the crisped pancetta, hot honey, and ranch dressing. Cut into equal-sized pieces. Serve the finished flatbread garnished with the sliced green tops of the scallions.

Enhance your game day experience with a box of “Stella Stadium Bites” by Blue Apron. Order your box here.

Ingredients:

• Tortillas

• Paprika

• Salt

• Pepper

• Oil

• Mushrooms

• Textured Vegetable Protein

• Red Guajillo Sauce

• Soy Sauce

• Vegan Cheese Sauce*

• Fresh Pico de Gallo

• Guacamole

Directions:

1. Preheat your oven to 400 F and season your tortillas with paprika, salt, pepper, and oil.

2. Bake for 5-8 min on each side.

3. For the “meat,” use TVP (textured vegetable protein) and mushrooms. Rehydrate your TVP for a few minutes, then drain, squeeze, and add to a pan.

4. Sauté the TVP along with mushrooms and red guajillo sauce (red sauce: 2 boiled guajillos, 1 roma tomato, 1-2 chipotles in adobo 1-2 garlic cloves, cumin, and pepper.)

5. Cook until brown and smoky. Can add soy sauce for extra flavor and color while cooking.

6. *For the vegan cheese sauce: 1 cup soaked cashews, 2-3 tablespoons nutritional yeast, 1/2 cup any vegan cheese of your choice (optional), turmeric, salt, 1 lime juice, 1 roasted yellow bell pepper, almond milk to desired consistency. Blend and cook for 1-2 min on low heat.

7. Layer tortilla chips, then add the veggie meat, followed by the nacho cheese, fresh pico de gallo, and guacamole.

8. Pair with a frozen margarita using @mauro.el.aficionado’s cocktail recipe with @tequilacazadores.

9. Enjoy warm and cheers.

Ingredients:

• 3 pounds Chicken Wings, Patted Dry

• ¼ cup Plus 3 tablespoons Fish Sauce

• ½ tablespoon Garlic Powder

• ½ tablespoon Ground White Pepper

• ½ teaspoon Kosher Salt

• Vegetable Oil, for Deep-Fry

• ¾ cup All-Purpose Flour

• 2 tablespoons Cornstarch or Tapioca Flour

• 2 teaspoons Baking Powder

• Thai Sweet Chili Sauce or Spicy Garlic-Lime Fish

Directions:

1. Put the chicken wings in a large bowl. Add the fish sauce, garlic powder, white pepper, and salt and toss to coat. Set aside for 15 minutes (or refrigerate for 30 minutes).

2. Meanwhile, fill a wok, large heavy pot, or deep skillet with at least 2 inches of oil, making sure to leave a few inches of clearance from the rim. Heat the oil over medium heat to 370 F (use a deep-fry thermometer or test the oil by throwing in a little piece of bread or a grain of rice; if it sizzles immediately but doesn’t burn, you’re ready). Set a wire rack in a sheet pan or line a plate with paper towels and have it nearby.

3. While the oil is heating, in a small bowl, whisk together the flour, cornstarch and baking powder. Sprinkle the mixture over the wings and toss until a paste forms, making sure all the wings are evenly coated.

4. When the oil is hot, add 4 or 5 wings to the pan and fry until they’re a deep golden brown, 3 to 4 minutes. The color of the crust will tell you when they’re cooked, so keep an eye on the wings and adjust the heat as needed as you’re frying.

5. Drain the wings on the wire rack or paper towels and fry the next batch. Serve warm with sweet chili sauce or, if you like it hot, try the spicy fish sauce.

Ingredients:

• 2 (8 oz) Blocks Cream Cheese

• 2 cups Grated Sharp White Cheddar (8 oz)

• 1 teaspoon Garlic Salt

• 1 cup Gouda, Shredded

• 1/2 teaspoon Freshly Cracked Pepper

• 3 tablespoons Minced Sundried Tomatoes

• 3 tablespoons Chopped Fresh Dill or Basil

Directions:

1. Allow cream cheese to come to room temperature, and combine with all ingredients.

2. Form into two medium size cheese balls.

3. Choose one coating option below and roll each ball into the mixture well coating all surfaces.

4. Wrap individually in plastic wrap and refrigerate for 4 hours. Store in the refrigerator for 3 to 5 days.

Variation for Rolling:

• 1 cup Minced Fresh Flat Leaf Parsley

• 2 tablespoons Cracked Black Pepper

• 4 tablespoons Toasted Sesame Seeds

• 1 cup Toasted Walnuts, Chopped Fine

Ingredients:

• 10 oz Pork Chorizo

• 4 oz Shredded Monterey Jack Cheese

• 1 Shallot

• 1 oz Sliced Pickled Jalapeño Pepper

• 4 Flour Tortillas

• 1/4 cup Sour Cream

• 1/4 cup Cilantro Sauce

Directions:

1. Peel and thinly slice the shallot. Roughly chop the peppers; thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and cilantro sauce; taste, then season with salt and pepper if desired.

2. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring occasionally and breaking the meat apart with a spoon, 7 to 8 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Transfer the cooked chorizo to bowl; add the sliced shallot, cheese, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

3. Place the tortillas on a work surface. Top one half of each tortilla with the filling; fold the tortillas in half over the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a cutting board and immediately season with salt. Carefully cut each quesadilla into thirds. Serve the cooked quesadillas with the cilantro sour cream.

Enhance your game day experience with a box of “Stella Stadium Bites” by Blue Apron. Order your box here.

Ingredients:

• 1 pound Boneless Skinless Chicken Breasts, Cut into 1-inch Chunks

• 3/4 cup Frank’s® RedHot® Original Thick Sauce, Divided

• 1/4 cup Blue Cheese Crumbles

• 1 tablespoon Thinly Sliced Green Onions

Directions:

1. Place chicken and 1/2 cup of the Sauce in large resealable plastic bag. Refrigerate 15 minutes or longer for more flavor. Thread chicken onto skewers. Discard any remaining marinade.

2. Grill over medium heat 10 to 12 minutes or until chicken is cooked through, turning occasionally and basting with remaining 1/4 cup Sauce during last few minutes of grilling.

3. Transfer skewers to serving platter. Sprinkle with blue cheese and green onions to serve.