• Take the guesswork out of your Super Bowl party with these delicious recipes!

    Football Hand Pies

    Makes 8 pies

    Prep -- 30 minutes

    Bake -- 10 minutes

    Cool -- 5 minutes

    Ingredients

    1 cup apple pie filling (chop apples into smaller pieces)

    1/4 cup chopped toasted pecans

    1/4 teaspoon cinnamon

    1 egg

    2 teaspoons water

    1 package refrigerated piecrust (2 crusts)

    1 tablespoon cinnamon

    1/4 cup granulated sugar

    1/2 cup powdered sugar

    1/4 teaspoon vanilla extract

    1 to 2 teaspoons milk

    Method

    1. Preheat oven to 425F. In a small bowl, combine pie filling, pecans, and cinnamon. Using kitchen shears, cut apples into small pieces; set aside. In a small bowl, beat egg and the water with a fork until combined; set aside.

    2. On a lightly floured surface, roll 1 crust out to about 12 inches. Using a football-shape cookie cutter, cut 8 shapes. Brush edge of shapes with egg mixture. Place about 1 tablespoon of apple mixture on each circle. Roll out second crust and cut 8 more football shapes. Place crust over filling. Press edges with a fork to seal. Transfer to a large cookie sheet lined with parchment paper.

    3. In a small bowl, combine the 1 tablespoon cinnamon and 1/4 cup sugar. Brush pies with egg mixture and sprinkle with cinnamon sugar. Using a fork, poke holes in top of pies. Bake for 10 to 15 minutes until lightly browned. Cool for 5 minutes and remove from pan. When fully cooled, transfer to a reusable plastic container in a single layer. Store for up to 1 day.

    4. In a small bowl, combine powdered sugar, vanilla, and enough milk to create a piping consistency. Transfer to small resealable plastic bag.

    5. Transfer to tailgate. When ready to serve cut a small corner of bag. Decorate pies to look like footballs.

    Super Subs

    Makes 8 servings

    Prep -- 30 minutes

    Chill -- up to 24 hours

    Grill -- 15 minutes

    Ingredients

    1 Italian-style loaf of bread (12 to 14 inches long)

    1 cup chopped pimiento-stuffed green olives

    1/4 cup chopped pepperoncini

    1 1/2 teaspoons Italian seasoning

    1/2 cup fresh basil leaves

    1/2 cup roasted red peppers, cut into strips

    1/2 pound sliced baked ham

    1/2 pound sliced provolone cheese

    1/2 pound sliced genoa salami

    8 5- to 6-inch wooden picks or skewers