Ten Make-Ahead GameDay Snacks To Kickoff The Super Bowl

• PLACE cream cheese in slow cooker. Top with chicken, Frank’s RedHot, ranch dressing and 1/2 cup of the Cheddar cheese. Cover.
• COOK on HIGH 1 1/2 to 2 hours or until heated through. Stir until well-mixed; top with remaining 1/2 cup cheese and sprinkle with green onions. Cover. Cook 15 minutes longer or until cheese is melted. Serve sprinkled with blue cheese crumbles, if desired.

• Use an air popper to pop your popcorn kernels, or heat coconut oil in large stock pot over high flame. When oil starts to sizzle, add kernels in an even layer across the bottom of the pan.
• Shake a few times to turn the kernels over in the oil, then cover with a lid. Let sit till they begin to pop, then keep your eye on them.
• Once the popping has slowed and the pot is almost full, reduce the heat.
• When popping slows way down, remove from heat and immediately pour popcorn into a large bowl. Set aside.
• In a small pot, melt ingredients for chipotle lime drizzle over low heat. Stir vigorously to combine. After about 30 seconds, remove from heat. Drizzle over popcorn slowly, turning popcorn as you go in order to distribute evenly.
• Preheat oven or toaster oven to 400º Place cashews on a baking tray and roast for 3 minutes. In that time, mix all remaining ingredients for sweet & spicy cashews in a bowl until fully incorporated.
• Remove cashews from oven and pour the honey spice mixture over them completely, turning to thoroughly coat. Return to oven for 2-3 minutes, until the honey begins to sizzle brown. Remove from oven and use a spoon or spatula to turn cashew clusters in the liquid, making sure as much of the honey coats them as possible. Place in freezer to cool, at least 15 minutes.
• After cooling, remove cashew clusters from freezer and break into chunks. Toss in with your popcorn. Enjoy!

Slow Cooker Or Stovetop Shredded Beef

• Put the chuck roast in a slow cooker with the taco seasoning, chopped onion, and beef stock. Cover and cook on HIGH for 4 to 5 hours, or until the beef is very tender. Alternatively, cook the beef in a large Dutch oven or saucepan on the stovetop — you might need extra liquid — over low heat until very tender, about 2 hours.
• Remove the beef and chop or shred. Refrigerate until you are ready to assemble the sliders and bake.

Sliders And Baking

• Heat the oven to 375 F.
• Spray a large sheet of heavy duty foil — large enough to wrap the rolls — with nonstick cooking spray.
• Slice the rolls in half horizontally. Place the bottom rolls in the center of the prepared foil. Separate the bottoms but keep them close together. 
• Spread sour cream over the bottoms and then sprinkle with cilantro, if using. 
• Top the sour cream layer with the cooked chopped or shredded beef. 
• Drizzle 4 to 5 tablespoons of taco sauce over the beef layer and then top with the chopped red onion. 
• Top with sliced pickled chile pepper rings.
• Overlap the cheese slices over the chile pepper layer.
• Place the top of the rolls over the cheese. If desired, separate the tops slightly or wait until they come out of the oven. 
• Combine the melted butter with the remaining 1 tablespoon of taco sauce, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of chili powder. Brush the mixture over the tops of the rolls.
• Wrap the foil over the top; seal the top and ends. Place the foil package on a baking sheet.
• Bake in the preheated oven for 20 minutes. Uncover the tops and bake for 5 minutes longer to brown slightly.
• Remove from the oven and carefully cut and separate to make individual sliders. 

• Preheat the oven to 425°F. Brush the wells of four 12-cup, nonstick mini muffin tins with melted butter. Sprinkle with 2 tablespoons of the parmesan cheese, pressing it up the sides of the wells.
• In a large pot of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
• Meanwhile, in a large saucepan, melt the 1 1/2 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes. Whisk in the milk and cook, whisking constantly, until boiling and thickened, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the bacon and macaroni.
• Fill the wells of the muffin tins to the top with macaroni, using damp fingertips to pack the macaroni into the tins. Sprinkle the remaining parmesan on top.
• Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling, rotating the pans halfway through cooking. Let cool for 5 min­utes. Using a spoon, carefully loosen the mini macs, transfer to a platter and serve.

• Preheat oven to 350°F. Halve the pickles lengthwise. Carefully scoop out the centers. Pat dry.
• In a medium bowl combine cream cheese, cheddar cheese, jalapenos, garlic powder, salt, and pepper. Transfer cream cheese mixture to a re-sealable plastic bag. Snip the corner of the bag and pipe cream cheese mixture into the pickle halves. Wrap each pickle half with ham and secure with a toothpick, if needed. Place pickles in a foil-lined baking pan. If desired, brush with jam.
• Bake about 15 minutes or until heated through.

• Preheat oven to 350°F. In a large skillet cook onion and garlic in 1 tablespoon of the olive oil for 8 minutes or until tender. Cool.
• In a large bowl combine eggs, onion mixture, ground beef, 1 cup Grana Padano, the ricotta cheese, panko, parsley, basil, salt, and pepper. Mix to form a uniform mass and shape the mixture into 2-inch balls. Test one meatball before starting the next process. If the ricotta is too watery, add more breadcrumbs or ground beef. If it is too dry, add more ricotta.
• Place meatballs on two parchment-lined 15x10x1-inch baking pans. Brush with the remaining 2 tablespoons olive oil. Bake 22 to 25 minutes or until 165°F.
• In a very large skillet bring the marinara sauce to boiling. Add half of the meatballs to the skillet and simmer, uncovered, 5 minutes or until a nice saucy consistency. Garnish with Grana Padano, if desired, and serve over cooked pasta or on a hoagie roll to make these meatballs a meal.

• In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely.
• Unroll 1 can of crescent dough and separate into 4 rectangles; pinch perforations to seal. Press each rectangle to 6×4-1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour.
• Preheat oven to 350°. Cut each log into 10 slices. Bake on parchment-lined baking sheets until golden brown, 15-18 minutes. Serve warm.

• Slice the avocados in half, remove the pit, and scoop into a mixing bowl. 

• Cut the block of cheese into at least 28 squares.
• Flatten a biscuit out and stack pepperoni and cheese on top.
• Gather up the edges of the biscuit.
• Line the rolls up in a greased 9×13 in. pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes.
• Serve the rolls with warm pizza sauce for dipping.

• Preheat oven to 350°F with racks in upper and lower thirds. Place each rib slab on a separate large sheet of heavy-duty aluminum foil (if you don't have heavy-duty foil, double up regular foil). Season ribs on both sides with 2½ tablespoons salt and 2 teaspoons pepper. Fold each sheet of foil around each slab, crimping foil at the sides and top to seal completely. Place 2 rib packets each on 2 baking sheets. Bake until ribs are fork-tender, about 2 hours.
• Remove ribs from oven and very carefully unseal each packet (the steam inside will be very hot). Let ribs cool in foil to room temperature, about 1 hour. Pour out any juices in packets, reseal foil, and refrigerate for at least 4 hours and up to 24 hours.
• Whisk tomato puree, pomegranate molasses, honey, vinegar, tomato paste, mustard, paprika, cayenne, and remaining 2 teaspoons salt and ½ teaspoon pepper in a medium pot. Bring to a simmer over medium-high. Reduce heat to medium low; partially cover and simmer, stirring occasionally, until slightly thickened and reduced to about 2½ cups, about 15 minutes. Let sauce cool to room temperature, about 1 hour. Use immediately or refrigerate, covered, for up to 24 hours.
• Preheat grill to medium-high (400°F to 450°F). Working in batches if needed, remove ribs from foil packets and place on oiled grill grates. Grill, flipping ribs and basting generously with sauce every 3 to 4 minutes, until ribs are hot, well-sauced, and browned and crisped in spots, 12 to 15 minutes total. Remove ribs from grill; let rest for 5 minutes. Slice and serve.