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MINNEAPOLIS - If you're entertaining guests for Super Bowl Sunday, Saga Hill Cooking and Events in Minneapolis is helping you put a unique twist on the food.

They shared these recipes Thursday on KARE 11 Sunrise:

"Can't Stop Nibbling" Super Bowl Snack Mix

Ingredients:

  • 8 thick slices of meaty bacon
  • 3 cups of salted roasted peanuts
  • ½ cup candied pineapples, cut into bite size pieces
  • 2 T sesame seeds
  • 1 T low-sodium soy sauce
  • 1 T honey
  • ¼ tsp cayenne pepper
  • Kosher salt

Method:

  • Chop the bacon into large chunks.
  • Saute over medium heat until crispy, stirring occasionally
  • Remove bacon with a slotted spoon and set on a plate lined with paper towels
  • In a bowl, toss the bacon with all of the remaining ingredients, except salt.
  • Spread the mix on a rimmed baking sheet
  • Bake for 20 minutes, stirring once, until mix is golden brown
  • Season with salt and let cool.

Roasted Tomatillo Guacamole

Ingredients:

  • 6 tomatillos, husks removed, rinsed, cut into chunks
  • 1 small yellow onion, cut into chunks
  • 1 serrano chili, stem removed
  • 2 teaspoons olive oil
  • 2 ripe avocados
  • Juice of 1 small lime
  • 1/2 cup chopped fresh cilantro
  • Kosher salt

Method:

  • Place tomatillos, onion and chili on a rimmed baking sheet.
  • Drizzle with olive oil and broil for 12 to 15 minutes, or until brown, charred spots appear on the vegetables. Cool.
  • Place in a food processor and pulse until slightly chunky.
  • Dice and slightly mash avocados to desired consistency.
  • Add lime, cilantro, and tomatillo puree.
  • Season with salt.
  • Chill before serving with tortilla chips.

Chocolate Chipotle Chili

Ingredients:

  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 1/2 pounds ground beef (84 to 92 percent lean)
  • 4 chipotle chilies in adobo sauce, minced
  • 1/4 cup light brown sugar
  • 2 tablespoons ancho chili powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 (14.5-ounce) can pinto beans, drained
  • 1 (14.5-ounce) can black beans, drained
  • 1 (14.5-ounce) can red beans, drained
  • 2 (28-ounce) cans diced tomatoes with juice
  • 2 ounces bittersweet dark chocolate, chopped

Method:

  • In a large pot over med-high heat, saute onions and peppers in oil for 5 minutes.
  • Add meat and cook until browned, about 10 minutes.
  • Stir in remaining ingredients except chocolate.
  • Bring to a boil, then reduce to low and simmer for 20 to 25 minutes, or until thick and soupy.
  • Stir in chocolate, until it melts.
  • Garnish with any of the following: shredded cheddar cheese, sour cream, diced avocado, sliced green onions or fresh cilantro.

Maple Beer Glazed Wings

Ingredients:

  • 1 cup pure maple syrup
  • 1/2 cup dark beer, preferably porter
  • 1/4 cup unsalted butter
  • 1/4 cup ketchup
  • 2 tablespoons grainy mustard
  • 3 tablespoons chili powder
  • 3 to 3 1/2 pounds chicken wings, tips removed (about 15 to 17)
  • Canola oil

Traditional Buffalo Wings

Ingredients:

  • 2 1/2 lbs. chicken wing pieces
  • 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/3 cup butter, melted
  • 2 tsp garlic powder

Method:

  • Place ingredients from maple syrup through chili powder in a small saucepan.
  • Bring to a boil, then reduce to a simmer and cook until slightly thickened and syrupy, 5 to 7 minutes. Set aside.
  • In a separate bowl combine Frank's, butter, and garlic powder. Set aside.
  • In a medium saucepan, add 3 to 4 inches of canola oil. Heat to 350 degrees. If you don't have a thermometer, test the oil's heat by adding a bit of chicken fat to the hot oil. It should sizzle and float to the top, surrounded by bubbles.
  • Cook wings in batches for about 10 minutes, or until golden brown and crispy, turning occasionally. Transfer to a paper-towel lined plate.
  • Transfer to 2 large bowls and cover with sauce. Toss well.

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