MINI-MENUS: Time for a Super Bowl party

Mahogany Chicken Wings

3 lbs. chicken wings, split and tips discarded

1/2 cup soy sauce

1/2 cup honey

1/4 cup molasses

2 Tbsp. chile sauce

1 tsp. ground ginger

2 cloves garlic, finely chopped

Place chicken in a shallow, medium dish.

In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.

Preheat oven to 375.

In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear. Makes 5 servings.

Jalapeño Popper Spread

2 (8 oz.) pkgs. cream cheese, softened

1 cup mayonnaise

1 (4 oz.) can chopped green chilies, drained

2 oz. canned diced jalapeño peppers, drained

1 cup grated Parmesan cheese

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeño peppers.

Pour mixture into a microwave safe serving dish and sprinkle with Parmesan cheese.

Microwave on High until hot, about 3 minutes. Serve with sliced sourdough baguettes, tortilla chips or crackers. Makes 4 cups.

7-Layer Magic Cookie Bars

1 1/2 cups graham cracker crumbs

1/2 cup butter or margarine, melted

1 (14 oz.) can sweetened condensed milk

1 cup semi-sweet chocolate chips

1 cup butterscotch-flavored chips

1 1/3 cups flaked coconut

1 cup chopped nuts

Preheat oven to 350 (325 for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13 x 9 baking pan.

Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature. Makes 2 to 3 dozen.