Make your Super Bowl spread the MVP of the night

COLLEGE STATION, Texas (KBTX) – The Super Bowl is six days away, which means many people are preparing to gather to see the San Francisco 49ers and the Kansas City Chiefs go head-to-head.

No matter who you’re rooting for, the gameday spread can be the stand-out player of the night.

That’s why Lisa Fritz with the HEB Cooking Connection joined BVTM Monday to share some recipe ideas. She said the Super Bowl is a great time to have fun with your food and even make dishes centered around the team you’re rooting for.

“Plan around who your audience is,” Fritz said. “Who’s coming to your party? What kinds of things do they like? The more people you have, the more dishes you can prepare and just have a really good time with it.”

Fritz’s gameday recipes can be found below.

Jalapeno Popper Spread

Ingredients:

8 oz. Cream Cheese, softened8 oz. Sour Cream1 Tbsp. Adams Reserve Roasted Garlic3/4 cup diced, cooked H-E-B Churro Bacon1/2-1 cup Byer’s Best Candied Jalapenos, rough chop

Directions:

Combine cream cheese, sour cream, garlic powder, 1/2 cup bacon and jalapenos in a bowl.Transfer to a serving bowl and top with remaining ¼ cup bacon.Serve with assorted crackers or chips.*For a hot dip, add 1 cup of shredded cheddar and put into a baking dish.Bake at 350 for 30 minutes and then top with remaining 1/4 cup bacon and serve.

Sriracha Mustard Wings

Ingredients:

1 (2 ½-3 lb.) package raw chicken wingsAdams Reserve Spicy Bacon Rub1 bottle dark beer of choice1 jar Fischer & Weiser Sriracha Mustard Dip2 tablespoons maple syrup

Directions:

Separate wings into flats and drumettes, if necessary. Season with Spicy Bacon Rub and place in a zipper bag. Pour beer over wings and refrigerate for 4 hours or up to overnight. Remove wings from marinade and air fry or place on a lined baking sheet and bake until wings are cooked to 165 F. and skin is crisp.Combine Sriracha mustard and maple syrup in a bowl. Brush wings on all sides with mustard mixture. Return to oven for 10-15 minutes until wings are glazed.

T -N- T Kansas City-Style Pulled Pork Tacos

Ingredients:

1 bottle H-E-B Specialty Series Kansas City-Style Barbecue Sauce2 pounds cooked pulled pork8 ounces H-E-B refrigerated coleslaw mix1/2 cup mayonnaise or Greek yogurt1 tablespoon white wine vinegar1 teaspoon lime zest1 tablespoon lime juice1 teaspoon honey1/2 teaspoon salt1/4 cup fresh cilantro, plus additional for garnish, optionalH-E-B Street Taco Yellow Corn TortillasCrumbled Queso Fresco cheeseLime wedges

Directions:

In a bowl, combine pulled pork and desired amount of barbecue sauce, set aside.In another bowl, combine coleslaw mix, mayonnaise, vinegar, lime zest and juice, honey, salt and cilantro.To assemble, warm tortillas and fill with pork mixture, top with coleslaw and garnish with cilantro and queso fresco. Serve with lime wedges.

San Francisco Sourdough Pull-Apart Bread

Ingredients:

1 H-E-B bakery Sourdough Bread Round8 tablespoons butter, melted3 cloves minced garlic1/4 cup fresh parsley, chopped1/2 teaspoon salt8 ounces Mozzarella, Colby Jack, Pepper Jack or cheese of choiceAdditional chopped parsley for garnish, optional

Directions:

With a serrated knife, slice the bread in 1-inch wide cuts (without cutting through completely). Turn the loaf one-quarter turn, and slice again to make a criss-cross pattern of cuts. In a small bowl, combine melted butter, garlic, parsley and salt. Brush all the inside crevices of the bread with the butter mixture. Pack the shredded cheese into the cuts. Wrap the bread in foil and bake at 350 F. for 35 minutes. Remove from oven and sprinkle with additional parsley, if desired. Serve warm.