Super Bowl snacks and drinks: Easy and delicious recipes, including vegan options

1 tsp. avocado oil

3 cloves garlic, diced

1 box, thawed Dr. Praeger’s Perfect Plant Based Ground

1 Tbs. chili powder ½ Tbs. dried oregano

½ tsp. onion powder

1 tsp. cumin ½ tsp. sea salt

½ tsp. black pepper

3 Tbs. tomato paste

¼ cup vegetable broth

Add avocado oil to a large skillet over medium heat. Add garlic and sauté for 2 minutes. Stir in Perfect Grounds and use a spoon to gently break up. Add spices, sea salt, and black pepper. Sauté mixture for 12 minutes, or until Perfect Grounds are lightly browned.

Stir in tomato paste and vegetable broth and simmer for an additional 7-10 minutes, or until mixture is slightly thickened and sauce is reduced. Remove from heat. While Perfect Grounds cook, prepare pico de gallo. Add all ingredients to bowl and stir well to combine.

Taste and season with additional sea salt, if necessary. Assemble tacos: add a few scoops of Perfect Grounds to corn tortilla. Top with pico de gallo, avocado, radishes, and additional cilantro, if desired. Enjoy!

2 oz Dos Hombres Mezcal

PopCorners® Spicy Queso

3/4 oz fresh lime juice and lime wedges

3/4 oz hot honey

1/2 oz Aperol Spicy salt Ginger beer

Place a handful of PopCorners® Spicy Queso into a zip-top bag and crush to a fine dust using a rolling pin. Combine PopCorners® dust and a pinch of spiced salt onto a plate to taste. Run a lime wedge along the rim of a highball glass and dip into the PopCorners® dust and salt combo to rim the glass. Add Dos Hombres Mezcal, lime juice, hot honey, and Aperol into the glass over fresh ice. Stir, top with ginger beer and stir again. Garnish with a lime wheel and PopCorners® Spicy Queso as a “snack back!“

2 cups ORE-IDA Shredded Hash Brown Potatoes 3/4 lb. breakfast pork sausage

1 Tbsp. oil 1/4 cup ORE-IDA Chopped Onions 1/3 cup each chopped green and red peppers

1/4 cup frozen corn 1/4 cup rinsed canned black beans 2 cloves garlic, minced

3/4 cup HEINZ Ketchup Blended with Real Jalapeño 12 eggs, beaten

1/4 cup KRAFT Shredded Cheddar Cheese 3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream

1/2 avocado, cut into 12 thin slices.

Spread potatoes onto parchment-covered rimmed baking sheet. Bake 15 min. or until crisp and golden brown. Meanwhile, crumble sausage into large skillet; cook on medium heat 8 to 10 min. or until done, stirring frequently.

Remove sausage from skillet; drain. Heat oil in same skillet. Add onions, peppers, corn, beans and garlic; cook 3 to 5 min. or until peppers are tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in ketchup and sausage; cook and stir 1 min.

Reduce oven temperature to 350°F. Spoon potatoes into 12 muffin pan cups sprayed with cooking spray; top with sausage mixture. Pour eggs into prepared cups; top with cheese. Bake 15 min. or until knife inserted in centers comes out clean. Top with sour cream and avocados.

1.5 oz 21Seeds Cucumber Jalapeño Infused Tequila

1/2 oz fresh lime juice

1/2 oz simple syrup

Place all ingredients into shaker with 1.5 cups of ice. Shake 30 seconds (totally underrated and makes the cocktail), pour into a glass. Garnish with a lime and/or cucumber slice and serve.

1 Stonyfield Organic plain yogurt (any fat level)

8 layers of cheese cloth

1 tsp worchestire sauce

1/4 tsp salt 1/4 tsp garlic powder

8-10 jalapenos

2 eggs

1 C flour

1 C seasoned breadcrumbs

1/2 C shredded Mexican blend cheese

Line colander with 8 layers of cheesecloth and place into bowl. Scoop the yogurt into the colander. Place the yogurt in the refrigerator and allow to drain in the colander with the cheesecloth for about 6 to 12 hours, depending on desired thickness.

Store yogurt cheese in a container with a lid in the refrigerator. It will keep for about a week. Step 4 Sliced and de-seed jalapenos. Boil Jalapenos for 5-10 minutes depending on desired level of spiciness (add a couple of Tablespoons of vinegar to water to reduce spiciness further).

Drain jalapenos and place in an ice bath for 5 minutes. Dry off jalapenos. Once dry dredge jalapenos through flour, eggs and then breadcrumbs. Place jalapenos on air frying rack. Step 5 Mix yogurt cheese with worchestire sauce, and garlic powder. Generously fill jalapenos with yogurt cheese and top with shredded Mexican cheese. Place rack in air fryer and cook at 375F for 8-10 minutes.

The premium ultra-fabulous ice cream brand has partnered with Rihanna’s Clara Lionel Foundation (CLF) to create a new Neapolitan Swirl flavor. Made with high-quality ingredients and maximum creaminess, the Neapolitan Swirl features vanilla and strawberry ice cream with a unique Rihanna twist - a special chocolate crunch ribbon and her signature on the back of each pint.

Spice up your Super Bowl party with these delicious and easy-to-make frozen taquitos from Delimex. With fresh, authentic and bold Mexican street flavors rolled up into crunchy taquitos that are ready to eat in just 2 minutes.

Canned cocktails are an easy solution, especially when you put some effort in the presentation. And because there are many options when it comes to flavors and liquors, your guests can choose from Sun Crush and Watermelon Crush for tequila lovers, Black Raspberry and Hard Lemonades for those who prefer vodka, and Purple Crush for those who are into cognac.

Whether your guests are coming for the game or the commercials, we know game day snacks are always a key player at any Super Bowl party. This veggie-forward nuggets helps you create easy, delicious and affordable game day bites that everyone is sure to love (both meat-eaters and vegetarians alike!).

1 pkg. (32 oz.) ORE-IDA TATER TOTS

1 container (8 oz.) BREAKSTONE’S or KNUDSEN Sour Cream

1/4 cup KRAFT Classic Ranch Dressing 3

Tbsp. chopped fresh chives, divided

1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

4 slices OSCAR MAYER Bacon, cooked, crumbled

Heat oven to 425ºF. Bake TATER TOTS as directed on package. Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended. Spread TATER TOTS onto platter; top with sour cream mixture, cheese and bacon. Sprinkle with remaining chives.

(10 Oz.) Frozen Chopped Spinach, Thawed, Drained

(16 Oz.) VELVEETA, Cut Into 1/2-Inch Cubes

(1/2 Of 8-Oz. Pkg.) PHILADELPHIA Cream Cheese, Cubed

(10 Oz.) RO*TEL Diced Tomatoes & Green Chilies, Undrained Cooked

OSCAR MAYER Bacon, Crumbled

Cut ingredients in half; combine in microwaveable bowl. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min. Serve as directed. Makes2 cups or 16 servings, 2 Tbsp. each.

1.5 oz Bourbon (optional)

1/2 Bottle Betty Buzz Ginger Beer

1 oz Apple Juice Pomegranate Seeds

Apple Slices Cinnamon Stick & Star Anise

Fill your glass with ice and add Bourbon if desired. Pour apple juice and Betty Buzz Ginger Beer into glass and stir gently. Add 2 generous handfuls of pomegranate seeds into the glass. Garnish with apple slices, cinnamon stick and star anise.