I’m afraid the cheering won’t be quite as robust around the Anderson household without our beloved New England Patriots playing in Super Bowl XLVIII this year. It was a good season but not quite good enough for Tom and the boys. In the spirit of the game, we’ll still be hootin’ and hollerin’ and enjoying some delicious munchies and libations during half time. I hope your team wins!

Jalapeño popper dip

• 1 block (8 oz.) cream cheese, softened
• 1 cup sour cream
• 2 cups shredded white cheddar cheese
• 3/4 cup plus 1/4 cup grated Parmesan cheese, divided use
• 1 can (4 oz.) diced jalapeños, well drained
• 1 fresh jalapeño, seeded and diced
• 1 cup seasoned dry bread crumbs
• 4 Tbsp. butter, melted
• 1 Tbsp. dried parsley flakes

Combine cream cheese, sour cream, cheddar cheese and 3/4 cup Parmesan cheese in a large mixing bowl. With electric mixer on medium speed, beat until creamy and well combined. Add jalapeños and mix well. Spoon into an 8 by 8-inch baking dish, spreading evenly. Set aside.

Combine bread crumbs, melted butter, remaining 1/4 cup Parmesan cheese, and dried parsley in a medium bowl and using a fork, mix until crumbly. Sprinkle crumb topping evenly over the cream cheese mixture and bake in a preheated 350 F oven for 15 minutes or until hot and breadcrumbs are golden brown. Serve with toasted French bread or crackers.

Bacon-wrapped breadsticks

• 3/4 cup lightly packed brown sugar
• 3 Tbsp. chili powder
• 1 pkg. (16-oz.) thin-sliced bacon
• 1 pkg. (3-oz.) thin breadsticks*

Combine brown sugar and chili powder in a pie plate and mix well; set aside.

Cut bacon in half lengthwise. Wrap 1 piece of bacon in a single layer around each breadstick. (This covers the whole breadstick.) Roll each breadstick in brown-sugar mixture and place them in a single layer on a wire cooling rack that is on top of a foil-lined 15 by 10 by 1-inch jelly-roll pan. Bake in a preheated 350 F oven for 20-25 minutes. Let cool for 10-15 minutes; serve at room temperature. Yield: approximately 36 breadsticks. (*Available in the gourmet-cracker or Italian food section of most major supermarkets.)

Chicken alfredo pizza

• 1 pre-baked 10 oz. thin Italian bread shell crust (like Boboli brand)
• 1 large clove garlic, peeled and cut in half
• 3/4 cup reduced-fat Alfredo sauce, divided use
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 2 tsp. fresh lemon juice
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 cups shredded cooked chicken breast
• 3/4 cup shredded Parmesan cheese
• 1/2 tsp. crushed red pepper flakes (optional)

Place the crust on a sheet pan; rub crust with cut sides of garlic. Discard garlic. Spread 1/2 cup Alfredo sauce over crust.

Combine spinach, lemon juice, salt and pepper in a small bowl and mix well; spoon evenly over sauce. Top with chicken and drizzle with remaining Alfredo sauce. Sprin­kle with Parmesan cheese and pepper flakes. Bake in a preheated 425 F oven for 11-13 minutes or until heated through and cheese is melted. Yield: 6 servings

Individual stuffed stromboli

• 1 (1-lb.) ball pizza dough, cut in quarters (available in most larger supermarkets)
• 8 oz. thinly sliced provolone
• 6 oz. thinly sliced Genoa salami
• 6 oz. thinly sliced Cappicola
• 1/2 cup jarred roasted red bell peppers, rinsed, patted dry, and sliced thin
• 1 cup freshly grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tsp. sesame seeds
• Coarse salt

Roll each piece of dough out on a floured work surface to about a 9 by 7-inch rectangle, with long side facing you. Evenly lay provolone, salami, and Cappicola on top of each piece of dough, leaving 1-inch border at all edges. Top with peppers and Parmesan, then brush edges of dough with egg. Starting from long side, roll dough tightly into cylinder, then pinch seam at ends to seal. Transfer to a sheet pan lined with parchment paper, positioning stromboli seam side down and ends tucked under. Brush with additional egg and sprinkle with sesame seeds and salt.

Cover loosely with aluminum foil (I spray the side of foil touching the stromboli with non-stick spray) and bake in a preheated 425 F oven for 10 minutes. Remove foil and continue baking for 15 minutes, rotating sheet pan halfway through baking time. Transfer stromboli to cutting board; let cool 5 minutes and then slice into 2-inch-wide pieces. Yield: 4 servings.

Ultimate chicken wings for a crowd

• 2 bottles soy sauce
• 2 bottles water (soy sauce bottle)
• 1 tsp. vegetable oil
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 7 cloves garlic, chopped
• 1 bunch green onions, chopped
• 2 pieces of fresh ginger root (each 3 inches in length), peeled and cut in 1 inch pieces
• 10 lbs. chicken wings

Combine soy sauce, water and vegetable oil in a large bowl or other container. Stir in brown sugar and vinegar. Add garlic, green onions and ginger pieces. Place chicken wings in marinade and refrigerate overnight. Remove chicken from marinade and place in a single layer in 2 roasting pans and bake in a preheated 350 F oven for 50-60 minutes or until cooked through, using marinade to baste wings several times during cooking time. Yield: LOTS!

Spiced apple brownies with caramel frosting

Brownies:

• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 1 large egg
• 3 medium Granny Smith apples, peeled, cored and thinly sliced
• 1/2 cup chopped walnuts
• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon

Combine melted butter, sugar, and egg in a large bowl and with electric mixer on medium high speed, beat until fluffy. Fold in sliced apples and walnuts. In a separate bowl, sift together flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture just until just blended. Spread batter evenly in an 8-inch square baking dish coated with non-stick spray. Bake in a preheated 350 F oven for 35 minutes or until tester inserted near center comes out clean. Let cool completely before frosting. (Recipe below.) Yield: 12 servings.

Caramel frosting

• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup evaporated milk
• 1/4 cup unsalted butter
• 1 tsp. vanilla extract

Combine both sugars, milk, and butter in a medium sized heavy saucepan set over high heat. Bring to a boil; boil 1 minute. Remove from heat and pour mixture into a heat-safe mixing bowl. Carefully beat with an electric mixer at high speed for 13-15 minutes or until frosting reaches spreading consistency. Stir in vanilla and spread on cooled bars.