Chef John Hunt’s Yakitori Chicken Wing Sauce

3½ cups sriracha

½ bottle yakiniku

1 cup of teriyaki

1 tablespoon vinegar

2 tablespoons brown sugar

2 tablespoons red pepper flakes

2 cups Thai chili

2 cups water

Mix the above in a bowl and spread over the wings.

Football Bread Bowl with Spinach Dip

From www.delish.com

3 tubes French bread dough

1 egg, beaten

1 box of frozen spinach

1 pack of Knorr vegetable recipe mix

1 16-ounce container sour cream

1 cup mayonnaise

Roll out first tube onto a baking sheet. Form a football shape with the other two tubes. Toothpick the sides. Trim excess and use it for football laces. Brush with egg wash. Bake at 350 degrees F until bowl is deeply golden.

To make the spinach dip, thaw, drain and squeeze one box of frozen spinach. In a bowl, mix 1 pouch of Knorr vegetable recipe mix, a 16-oz container of sour cream, 1 cup of mayonnaise and the spinach. Chill in fridge while bread bowl cools down. Add to bread bowl when ready to serve. Decorate with the baked football laces.

Kraft’s Kickoff Popper Dip

1 8-ounce cream cheese, softened

½ cup Miracle Whip original spread

4 ounces Velveeta, cut into ½-cubes

3 jalapeño peppers, seeded, finely chopped

12 rich round crackers, crushed

1 tablespoon butter, melted

1 scallion, sliced

Heat oven to 350 degrees F. Beat cream cheese and Miracle Whip in medium bowl until blended. Stir in Velveeta and peppers; spread onto bottom of 9-inch pie plate sprayed with cooking spray. Top with combined cracker crumbs and butter. Bake 20 minutes or until heated through. Top with onions.

The 50-Yard Line

Recipe courtesy Mike Santorelli

2 ounces Hennessey

½ ounce Grenadine

3 ounces sour mix

Finish off with Coca-Cola

Homemade ice cream

1 8-ounce package cream cheese

2 cups powdered sugar

5 eggs

1 cup Eagle brand milk (condensed)

1 cup evaporated milk

1 quart milk

1 tablespoon vanilla

Soften cream cheese at room temperature. Cream well. Then add all ingredients to ice cream maker.