Wining & Dining
Be the Star at Your Super Bowl Party with Snacks That Will Score!
1/1/2020 1:00:00 PM

Super Bowl Party

As the New Year rolls in, football takes firm hold of our hearts, and our stomachs, as bowls after bowls after bowls flood your television set, leading to the granddaddy of them all, the Super Bowl.

The world’s largest sports-related holiday is a perfect excuse to have a dozen friends over for a viewing party, and only the best spreads are going to bring home the Lombardi. 

Don’t get caught tossing out tired and boring snacks for your crew. Of course it doesn’t hurt to have your staples of chicken wings or chips and salsa, but this is the Super Bowl, and now is the time to have your team poised for post-season greatness. Don’t punt on the chow! We’re here to help make you shine as brightly as a Drew Brees’ championship drive. These easy to make, and certain to wow, snacks will put big points on the scoreboard.

What you’ll need: 

8 oz. cream cheese, room temp

2 cups grilled, pulled chicken

½ cup wing sauce of choice

½ cup ranch dressing

1 cup blue cheese crumbles

2 cups shredded mozzarella cheese

¼ cup sliced green onion

Celery sticks, chips, crackers, baguette slices


Preheat oven to 350.

Mix all ingredients and 

blend thoroughly. 

Place in glass baking dish and bake for 30-45 minutes. 

Garnish with green onion. 

Enjoy with your dipper of choice.

Mayhaw jalapeño Venison Sweet Potato Pancakes 

with Cranberry Ginger Chutney 


What you’ll need:

1 lb. sweet potatoes, roasted 

and mashed

1 2/3 cups of flour

2 tsp baking powder

½ tsp baking soda

1 ½ cups of buttermilk

2 eggs, beaten

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tsp salt



After potatoes are roasted, cooled, skinned and mashed, add eggs, buttermilk, cinnamon, nutmeg, baking powder and soda and beat on low speed. 

Slowly add flour to thicken to pancake batter status. 

Cover and cool batter for an hour. 

Cook in a non-stick skillet with a tbsp. of pure olive oil. Aim for silver dollar size. 

Pull and set on paper towel to dry.



What you’ll need:

½ pound quality venison sausage, cut into small chunks

3 jalapenos, seeded and cut into strips width wise (reverse julienne)

½ cup mayhaw jelly

2 tsp pure olive oil 


Add jalapenos and sausage to oiled sauté pan over med heat. 

When sausage is cooked, add jelly and turn heat to low. 

Simmer for 7-10 minutes until it starts to thicken. 

Cook ahead and hold at temp to let flavors marry.

CranberryGinger Chutney:

What you’ll need:

12 oz fresh cranberries, rinsed

1 cup water

1 cup sugar

2 Tbsp fresh ginger, minced


Bring all ingredients to boil. Reduce to a rolling simmer and reduce to a beautiful mush.

Final Assembly:

Top each pancake with,mayhaw jalapeno sausage and a dollop of cranberry chutney.

Chef Chad Jackson graduated from the California Culinary Academy and has been the head chef at several Lake Charles fine dining establishments. Now as the culinary brain of The Tailgate Kings, he creates unique spins on classic tailgate foods. Find other TK creations at or find them on their Facebook page, Instagram, or Twitter for updates.

Posted by: Chad Jackson | Submit comment | Tell a friend




© Copyright 2021, Thrive Magazine. All rights reserved.