• Jazmine Boutte

6 Easy Superbowl Recipes to Impress Bae

Updated: Jan 21

Okay, Bae's team is headed to the Superbowl and now you have to plan a watch party for him and his friends. You've been bragging about knowing how to throw down in the kitchen but that's not necessarily true. No worries girl, we've got you covered. We've found 6 easy recipes that are sure to impress Bae and his guests!

1. Baked Bacon Cheeseburger Sliders


  • 2 lbs lean ground beef

  • 2 teaspoons garlic powder

  • 1 teaspoon salt

  • 2 teaspoons black pepper

  • 1 tablespoon olive oil

  • ½ white onion diced

  • 12 Borden Cheese Snack Bars in your flavor of choice

  • 12 Hawaiian Roll Sliders one package


  1. Preheat the oven to 350°F

  2. Combine the beef and spices in a bowl. Press the beef into the bottom of a 9 x 13-inch baking dish into a flat and even layer. Bake for 20 minutes. Drain the liquid and set aside.

  3. In a large skillet over medium/high heat add 1 tablespoon olive oil. Add in the diced onion and stir to combine. Cook until onion is translucent and fragrant. Drain excess oil FULLY and set aside.

  4. Slice the rolls in half lengthwise. Place the bottom half in the same baking dish.

  5. Top the bottom half of the rolls with the cooked beef, then the onion, then slices of Borden® Cheese Snack Bars in a single layer. Top with the top half of the rolls.

  6. In a small bowl combine the melted butter and spices for the butter topping.

  7. Brush the tops of the rolls with melted butter mixture and sprinkle the sesame seeds on top. Bake for an additional 20 minutes, or until the bread is toasted and the Borden® Cheese Snack Bars are melty.

  8. Slice into individual sliders and serve hot. 

2. Loaded Pan Nachos


  • 1 tablespoon olive oil

  • 1 lb ground beef

  • 1 pkg taco seasoning

  • 1 15 oz. can black beans drained and rinsed

  • 10 oz. tortilla chips

  • 3/4 cup shredded sharp cheddar cheese

  • 3/4 cup shredded Pepper Jack cheese

  • 2 Roma tomatoes chopped

  • 1/2 cup whole kernel corn

  • 3 tablespoons chopped parsley or cilantro

  • sour cream optional


  1. Heat up oil in large skillet. Add ground beef and cook until no longer pink.

  2. Add taco seasoning and 1/4 cup of water.

  3. Cook until thickened. Add beans and stir together.

  4. Preheat oven to 400 degrees F.

  5. Arrange chips on 13" x 9" sheet pan, lined with parchment paper.

  6. Top with cooked taco meat and beans.

  7. Top with cheese.

  8. Bake in oven for 5 to 7 minutes or until the cheese is melted.

  9. Top nachos with corn, chopped tomatoes, cilantro and drizzle with sour cream, if desired.

  10. Serve immediately.

3. Honey Sriracha Wings


  • 0.77 pounds flats & drumettes (350 gms)

  • 1 tsp Paprika Powder

  • 1/2 tsp Garlic Powder

  • 1/2 tsp onion powder

  • 1/2 tsp cayenne pepper powder

  • 1/2 tbsp baking powder

  • 1/2 tsp brown sugar

  • 1/2 tsp vinegar

  • 1/2 tsp Oil

  • 1/3 cup Honey (any regular honey)

  • 1/3 cup Sriracha


  1. Wash the wings and pat them dry completely with the help of a kitchen towel. Keep them in a clean, dry bowl.

  2. Add all the ingredients from the “For Flash Marinating Chicken” section to the bowl containing the wings. Give everything a very good mix so that all the chicken wings are nicely coated with the ingredients.

  3. Pre-heat the oven to 425 F. Line a baking tray with aluminum foil and place a cookie rack on top of the tray. Next, line the marinated chicken wings in a single layer on top of the cookie rack without over crowding.

  4. Bake at 425 F, 20 mins each side which means 40 mins in total. This will result in very crispy wings.

  5. Add honey and sriracha sauce in a clean dry bowl and whisk them together until full incorporated. Set aside.

  6. Once the wings are crispy baked, bring them out from the oven and toss them immediately in the sauce. Crispy baked Honey Sriracha Wings are ready. Serve them immediately for the crispiest experience ever!

4. Chicken Bacon Ranch Mac & Cheese


  • 10 slices bacon, diced

  • 3 cups shredded chicken

  • 1 oz package dried ranch dressing seasoning

  • 3 Tbsp unsalted butter

  • 4 cloves garlic, minced

  • 3 Tbsp all purpose flour

  • 2 cups heavy cream

  • 2 cups half and half

  • 1/2 cup grated Parmesan

  • 1 1/2 cups shredded Mozzarella cheese, divided

  • 1 cup shredded cheddar cheese, divided

  • salt and pepper, to taste

  • 1 lb. dry large elbow pasta


  1. Boil pasta 1 minute shy of al dente (see package for approximate time), drain.  Stir with a drizzle of olive oil to prevent sticking.  Set aside.

  2. Preheat oven to 375 F degrees and butter a 3 quart baking dish.  Set aside.

  3. To a large, deep skillet, or dutch oven, add bacon and cook over MED-LOW heat until crisp.  Remove with a slotted spoon to a plate, then drain all but 1 Tbsp of the bacon fat.

  4. Increase heat to MED, and add shredded chicken and ranch seasoning, and cook, stirring to coat.  Cook 2-3 minutes.  Remove to a plate.

  5. Add butter and garlic, cooking about 30 seconds, until garlic is fragrant.  Add flour and whisk together to form a paste.  Slowly add in heavy cream and half and half, whisking vigorously as you add the liquids.  Once all liquids are in the pot, cook, whisking often, for 3-5 minutes, until thickened.

  6. Stir in all of the Parmesan cheese, half of the mozzarella and half of the cheddar.  Melt cheese completely, then stir in cooked pasta, chicken, and half of the bacon pieces.

  7. Transfer to prepared baking dish and top with remaining mozzarella, cheddar, and bacon.  Bake 25-30 minutes, until bubbly and cheese is melted.

5. Bang Bang Shrimp Tacos


  • 1/4 cup mayonnaise

  • 2 1/2 TBS Sriracha

  • 1 TBS rice vinegar

  • 2 TBS sugar

  • 2-3 TBS cornstarch

  • 1 lb medium/large pre-cooked shrimp, shells and tails removed, devained (can buy already like this), defrosted

  • 1 cup canola or vegetable oil

  • 8 corn tortillas

  • 1 cup shredded cabbage blend

  • 1 medium tomato, diced

  • 2 stalks green onion, chopped


  1. Add all ingredients for the sauce to a jar or bowl, whisk until completely combined. Cover and refrigerate until ready to use. 

  2. Heat oil in a heavy bottom pot over medium heat until the temperature reaches 375 degrees (it should NOT be smoking). 

  3. Make sure the shrimp are dry (pat dry with paper towels if needed). Coat with cornstarch. Add shrimp carefully to the oil, fry 3-4 minutes or until golden brown. You may need to flip or stir the shrimp if they aren't fully submerged in the oil. Remove with a slotted spoon and set on a paper towel lined plate.

  4. Add a bit of sauce to the shrimp and toss lightly to coat. 

  5. Warm corn tortilla shells (I like to let my burn a little on my gas stove). Place a bit of cabbage down on the bottom of the shell, then add shrimp, a little more cabbage, tomatoes, and green onion. Top with bang bang sauce. Serve immediately. 

6. Mozzarella Stick Onion Rings


  • 2 large white onions

  • 3–4 slices mozzarella cheese

  • 2 cups flour

  • 5 eggs

  • 2 cups bread crumbs

  • Oil, for frying

  • Marinara sauce


  1. Peel and cut onions into 1-centimeter rings, then separate the rings.

  2. Slice the mozzarella into 4 even strips, and place a smaller onion ring in the center of a larger one. Fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.

  3. Place the flour, eggs, and bread crumbs into three separate bowls. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the bread crumbs. Repeat with the remaining onion rings.

  4. Heat the oil in a pot over high heat. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.

  5. Drain on a paper towel, then serve with marinara!

So there you have it! If you try any of these recipes let ya girl know! Oh and if all else fails....order pizza sis.

Have a few questions?

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