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The Big Game is almost here, which always means lots of food and fun. This year we chose 5 winners and their Super Recipes to help you make your watch party complete!

Sponsored by Billy Sim's Barbecue.

Brown Sugar Chicken Bacon Bites
  • - Dice chicken breast
  • - Wrap diced chunks in semi-cooked baked
  • - Roll in brown sugar
  • - Bake at 350 degrees until chicken is cooked through

"The brown sugar and bacon caramelize to perfection. They will be the first to be demolished!"

  • - 2 cans of cinnamon rolls
  • - 1 can of apple pie filling
  • - One half cup or chopped pecans (optional)
  • - Icing packs from cinnamon rolls

Directions: Quarter 1 can of cinnamon rolls, spread out evenly in a sprayed 9x9 pan. Spread apple pie filling on top of cinnamon rolls. Quarter second can of cinnamon rolls and spread evenly on top of pie filling. Bake at 350 for 45 minutes. Drizzle icing from cinnamon rolls on top of slightly cooled dessert.

Double recipe for a 9x13 pan.

  • 16oz cream cheese
  • 1/2 cup of mayonnaise
  • Two 14oz cans artichoke hearts, finely chopped
  • 1/4 cup fresh spinach, chopped
  • One 1/4 cup grated parmesan cheese
  • 4 gloves garlic minced
  • 1/2 teaspoon garlic salt
  • One bag tortilla chips (or crackers or chips of your choice)

Directions: Turn crockpot on low. Add cream cheese and mayonnaise. Once warm, stir until completely mixed, then add artichokes, spinach, parmesan, garlic and garlic salt. Mix thoroughly and stir occasionally thereafter.

  • - 16 oz. package of Mountain View Meat Company Mild Sausage or Hot Links
  • - 1 cup of Griffin Foods yellow mustard
  • - 1 cup of brown sugar
  • - 1 stick of Braum’s unsalted butter cut into ½ inch slices
  • - Head Country Sweet & Spicy seasoning
  • - Head Country Apple Habanero Bar-B-Q sauce

Directions: Preheat pellet grill to 325 degrees (350 for conventional oven). Apply non-stick cooking spray to a 9 x13 oven-safe dish and set aside. Cut each sausage link into bite-size pieces. Place the pieces into a large bowl.

Pour the mustard over the sausage pieces. Thoroughly coat each piece with mustard. This will act as a binder for the brown sugar and barbecue seasoning. Cover the pieces with brown sugar and barbecue seasoning. Pour the bite-sized pieces into the baking dish.

Place the butter slices over the sausage mixture. Cook in the pellet grill or oven for 30 minutes. Remove the dish. Pour the barbecue sauce over the sausages and stir. Turn up the pellet grill to 350 degrees (375 degrees for conventional oven) and cook the burnt ends another 15-20 minutes. This will help the mixture carmelize over the burnt ends. Once cooking is complete, let the burnt ends cool and enjoy!

  • - 12 large fresh jalapeños
  • - 1 pkg. cream cheese
  • - 2 finely chopped fresh garlic
  • - 3-4 finely chopped sun dried tomato
  • - 1/4 cup grated cheddar cheese
  • - 1 pkg bacon

Cut opening along long side of jalapeño which resembles an eye and remove piece of chili, remove seeds, and place piece of chili back on, set aside.

Mix softened cream cheese with garlic sun dried tomatoes and cheddar cheese, place in plastic bag, cut small opening on corner of bag. Pipe cheese mixture into jalapeño cavity and then cover with cut piece of chili, wrap with bacon and secure with tooth pick. Place on hot grill and cook 15 minutes turning often to cook bacon .