Collingswood Restaurants Share Super Bowl Snack Recipes

What are you making for your guests for the big game? If you're up in the air—or haven't yet joined the crush of humanity at Wegman's—we can help you add a few more things to that shopping list.

We put out an A.P.B. to Collingswood restaurants to get some ideas for make-at-home snacks, and they came back with some winners. Thanks to all who contributed—and if you have any good recipes of your own, tell us in the comments!

Buffalo Chicken Hot Pot from The Pop Shop

This recipe comes straight from the personal cookbook of Connie and Bill "Stink" Fisher at The Pop Shop, and calls for Frank's hot sauce.

• 1 pound of cream cheese
• 1/2 cup blue cheese Dressing
• 1/2 cup hot sauce
• 1/2 cup blue cheese crumbles
• 1.25lbs chicken breast, baked and diced into small pieces
• 1 bottle Tabasco (4oz)

1. Preheat oven to 350 degrees
2. Bake chicken breasts at 350 for 20 minutes or until thoroughly cooked.
3. Simultaneously, in a large bowl stir cream cheese until the consistency is thinned out and it is easier to stir. Add in Blue Cheese dressing and hot sauces.
4. Take chicken out of the oven and let cool. When close to room temperature, dice into small pieces and add to cream cheese mixture. Blend thoroughly.
5. Add finished mixture into an oven-proof container and bake at 350 for 20 minutes or until hot and bubbly.
6. Serve with crostinis, celery, carrots and/or your favorite dipper! 

Honey Cholula Wings with Guacamole Ranch Dressing from The Tortilla Press (makes 24 wings)

Chef Mark Smith offered up this refreshing take on the classic Super Bowl snack: hot wings!

• 12 whole chicken wings, cut in half
• One 5 oz jar of cholula hot sauce
• One half tsp chopped garlic
• Half stick butter
• 3 TB honey

1. Melt butter in small pan, stir in garlic for one minute.
2. Add hot sauce & honey.
3. Fry or bake wings, then toss in sauce.
4. Serve with guacamole ranch dressing.

Guacamole ranch dressing

• 1 cup of your favorite ranch dressing
• ½ avocado, pureed
• Juice from ½ of a fresh lime
• 1 TB fresh chopped cilantro

1. Mix together ranch dressing and avocado puree with squeeze of ½ lime
2. Stir in cilantro.
3. Serve.

Traditional Guacamole from Casona (serves four)

This gluten-free dish is "one of our most popular appetizers," said Casona owner Mark Infantado. It's straightforward and a surefire hit with your guests.

Ingredients:

• 3 avocados, peeled, pitted, and mashed
• 2 Roma (plum) tomatoes, diced
• 1 roasted jalapeno, diced
• 3 tablespoons chopped fresh cilantro
• 1/2 cup diced red onion
• 1 lime, juiced
• 1 tablespoon olive oil

1. Combine in a bowl, chill for 20 minutes, and serve with your choice of corn tortillas.

Roasted Garlic Onion Jam Pizza from The American Table (serves six)

The key ingredient in this recipe, notes Cyndi Zippilli, is the Stonewall Kitchen Roasted Garlic Onion Jam sold at The American Table.

• 1 thin pizza crust (12" Boboli)
• 3 tablespoons Stonewall Kitchen Roasted Garlic Onion Jam
• 1/2 cup blue cheese (or feta, goat or any cheese)

1. Preheat oven to 450 degrees
2. Spread the Roasted Garlic Onion Jam evenly over crust
3. Sprinkle cheese over entire top of the pizza
4. Bake 8-10 minutes until cheese is melted and jam begins to bubble

Not cooking? You can still order out from lots of places in town.

puts together a Pub Cheese Board that's anchored by its homemade Dubbel Ale Cheese Spread (made with Flying Fish Beer) and rounded out by herb-coated salami, a half-pound of Havarti cheese, pretzels and and a jar of spicy mustard. The board also includes homemade jalapeño cheddar and horseradish cheese spreads. ($40, serves 6 to 10)

"For double duty, melt the jalapeño cheddar over some nachos," said owner Gina Horlacher, "and the horseradish is awesome with those roast beef sandwiches!"

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