Super Bowl buffet: Tackle these recipes to treat assembled fans

People who love football -- and, perhaps, even those who don't -- will gather Feb. 1 to watch the end-of-the-season big game on television. I don't particularly enjoy football, but I do enjoy getting together with family and friends, visiting and just being together. Of course, with that said, there is always food involved.

Today I am passing along to you a few recipes that will be at the big-game buffet when we gather Feb. 1.

Pizza Balls

3 (10-count) cans buttermilk biscuits

60 pepperoni slices (2 per biscuit)

Block of cheese (Colby/Monterey Jack or cheddar)

1 egg, beaten

Parmesan cheese

Italian Seasoning

Garlic powder

1 jar pizza sauce

Slice cheese into approximately 28 small squares. Flatten each biscuit and stack pepperoni and cheese on top. Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 baking pan. Brush with beaten egg. Sprinkle with Parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees for 18 to 20 minutes. Serve with warm pizza sauce for dipping.

Sweet Bacon Tater Tots

This recipe combines bacon, tater tots, brown sugar, and chili powder for a delicious and sweet appetizer that everyone will enjoy; the perfect meat and potatoes appetizer for the men watching the big game.

Approximately 50 to 55 tater tots, thawed to room temperature

1 (16-ounce package) bacon, strips cut in 4 pieces

2/3 cup brown sugar

2 tablespoons chili powder

Preheat oven to 375 degrees. Line a cookie sheet with foil and place a cooling rack on top of the pan, this will allow the bacon to crisp on all sides. Cut each bacon strip into 4 pieces. Cut the bacon in half and then cut each half in half again.

In a small bowl, mix brown sugar and chili powder until well combined. Wrap each thawed tater tot in bacon and then roll it in the brown sugar mixture. Place on top of the cooling rack. Bake about 10 to 15 minutes at 375, then increase the oven to 400 and let them bake another 5 minutes.

Check to see if they are crisping up; you may need to leave them in 5 minutes longer.

Check frequently at this point so they don't burn. Serve warm.

Jalapeño Popper Roll-Ups

Jalapeño Poppers are delicious but can be somewhat messy. These quick, easy finger snacks are perfect for the big-game snacks. The recipe makes 16, so plan accordingly to the size of your gathering and their appetite.

1 (8 ounce) package cream cheese, softened

8 slice cooked bacon crumbled

1/3 cup grated Parmesan or cheddar cheese

1/4 cup finely chopped onion

1 medium jalapeño, finely chopped and seeded

2 tablespoon chopped cilantro

1 tablespoon milk

2 (8 ounce) cans refrigerated crescent rolls

Salsa

Heat oven to 375 degrees. Mix all ingredients together except crescent dough. Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with generous teaspoon of cream cheese mixture; roll up from ending with points. Place, point side down on baking sheet. Bake 12-15 minutes or until golden brown. Serve warm with salsa.

Bacon Candy

Preheat oven to 375 degrees. Place 1 pound of thick-cut bacon in an even layer on a foil-lined rimmed baking sheet. Bake until crispy, about 20 minutes. Combine *¾ cup lager (1/2 bottle), 1 cup pure maple syrup, 2 tablespoons black pepper, and 1 teaspoon salt in a medium saucepan. Bring the glaze to a simmer over medium heat, and cook, stirring often, until the liquid is reduced by half and looks thicker than syrup, about 20 minutes. Brush a thick layer of glaze over the bacon and bake until caramelized, 8-10 minutes. Let cool on a wire rack for 5 minutes or until glaze hardens. Refrigerate any leftovers, if there are any.

Pork Chili

2 1/2 pounds boneless pork, cut into 1-inch cubes

2 tablespoons vegetable oil

1 can (28 ounce) diced tomatoes, undrained

1 can (16 ounces) chili beans, undrained

1 can (8 ounces) tomato sauce

1/4 cup salsa

1/4 cup chopped onion

1/4 cup chopped green pepper

1 tablespoon chili powder

1 teaspoon minced jalapeño pepper

1/4 teaspoon garlic powder

1/4 teaspoon cayenne powder

1/4 teaspoon pepper

1/4 teaspoon salt

In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-quart slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer. Yield: 10-12 servings.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Finger-Lickin' Good Chicken Wings

4 pounds fresh chicken wings

For the marinade:

1 cup soy sauce

3 tablespoons minced garlic

1 tablespoon black pepper

1 tablespoon olive oil

1 1/2 cups dark brown sugar

Preheat oven to 350 degrees. Mix all marinade ingredients in medium container with lid. Cover container and shake vigorously. Place washed chicken wings in aluminum foil lined pan so that they are all lying flat, not on top of each other. Pour marinade over chicken wings to coat. Place in preheated oven and cook for an hour and a half. Turn wings over and raise temperature to 425 degrees and cook for an additional hour an a half.

Sweet-N-Sour Sausage Bites

The recipe calls for the small cocktail-sized smoked sausages or frankfurters, but you may also use regular smoked sausage and cut into man-sized chunks for a hearty snack for the bigger eaters of your group.

1 cup brown sugar, packed

3 tablespoons flour

2 teaspoons dry mustard

1 cup pineapple juice

1/2 cup cider vinegar

2 teaspoons soy sauce

1 pound cocktail sized smoked sausage links or cocktail franks, heated

Blend brown sugar, flour and mustard in saucepan. Stir in pineapple juice, vinegar and soy sauce. Cook, stirring over medium heat until thick and bubbly. Stir in sausage links and heat through. Serve with party picks.

Have a great week, and enjoy the big game. Until next time, happy cooking