The Super Bowl. A day of cooking, eating, drinking, and lounging.
And watching football.
I love cooking fun finger foods for the big game. That is my super bowl.
A few weeks ago we had taco stuffed shells and it gave me an idea. As much as I love chicken wings, making them is a hassle and store bought wings aren’t the same. How could we have wings without me slaving all day in the kitchen? Easy! Stuff shells with buffalo sauced ground chicken.
Buffalo Chicken Stuffed Shells
based on this recipe
1 lb ground chicken
1 cup Franks Red Hot
4oz cream cheese
~20 big pasta shells
1. Boil pasta shells according to directions on package. Preheat your oven to 350F.
2. Cook the ground chicken. Once it’s fully cooked, pour in enough Frank’s to coat every piece of chicken but not too much to where they’re going to be too spicy to eat. Melt in 4oz of cream cheese.
3. Grab a large (or small, depending on how many you’re making) Pyrex dish and pour a little Frank’s on the bottom. This prevents sticking and burning while the shells bake.
4. Spoon your desired amount of chicken into the shells. Use your best judgment. I wanted more shells so I really stretched my stuffing. Also, stuffing them a little less than capacity makes them great finger foods because they won’t squirt out chicken when you bite into them.
5. Bake (covered) for 20-25 minutes. At this point you can either take them out and slather them in bleu cheese and shove them in your face OR you can uncover the dish and sprinkle with cheese and leave it for 5 minutes to melt over your shells.
I know. Amazing.
So once I knew what I was going to make for a snack, I had to think of something sweet to make. Something that can be picked up and eaten, is somewhat classic for a Super Bowl party, and had to be quick and easy to make.
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 kosher salt
1/8 teaspoon baking soda
1/3 cup unsalted butter, melted
1 cup packed brown sugar
1 Tablespoon vanilla extract
1 large egg, at room temperature
2 1/2 Tablespoons creamy peanut butter
2 Tablespoons jam
Sift the flour, baking powder, kosher salt and baking soda in a bowl. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the melted unsalted butter, brown sugar and vanilla extract. Once it’s combined, add in the egg and mix.
Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
Spread the batter out into a lightly greased 8 by 8 inch baking pan.
Place 1/2 Tablespoons of peanut butter and 1/2 Tablespoons of jam on top of the blondies.
Starting with the first row down, place peanut butter first, then jam and finally peanut butter. For the 2nd row, place jam, then peanut butter and finally jam. For the last row, place peanut butter first, then jam and finally peanut butter. There should be three rows of peanut butter and jam. <—- I have no idea what this means. Adam and I were baffled as to what this meant. In plain English: randomly drop peanut butter and jelly on top of your batter.
Take a knife and swirl the peanut butter and jam throughout the blondie batter. Randomly swirl the peanut butter and jam.
Bake at 350 degrees for 25 minutes. Cool on a cooling rack and then cut into pieces.
Who doesn’t like peanut butter and jelly?! Exactly. These were such a hit. And the leftovers are long gone.
What a great Super Bowl spread we had.