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Super Bowl Game Day MenuServes 243 cups Corn Chex™ cereal3 cups Rice Chex™ cereal3 cups Wheat Chex™ cereal1 cup garlic or everything avored bagel chips2 cups mini pretzels1 ½ cups mixed nuts½ cup butter, melted3 Tbsp Bourbon Barrel Aged Worcestershire1 Tbsp Bourbon Smoked Paprika1 Tbsp garlic powder2 tsps onion powder2 tsps Bourbon Smoked Salt1 tsp cayenne pepper (optional)¼ cup Bourbon Smoked TogarashiMethod1. Preheat oven to 250 degrees. In a very large bowl, combine the cereals, bagel chips, pretzels and nuts. Set aside. In a small bowl, combine the melted butter with the worcestershire, smoked paprika, garlic powder, onion powder, salt and cayenne, if using. Pour over cereal mixture and toss to combine. Sprinkle over the togarashi and toss again. 2. Pour mixture into a large roasting pan or 2 rimmed baking sheets. Bake for 45 minutes, stirring every 15 minutes. Cool for 15 minutes before serving. Store leftovers in an airtight container.TOGARASHI SNACK MIX

Game DayMakes 12 servings1 (32 ounce) package frozen potato nuggets (such as Tater Tots®) 1 pound lean ground beef2 ½ Tbsp Bourbon Barrel Smoked Chili Powder1 tsp Bourbon Barrel Smoked Paprika1 tsp Bourbon Smoked Pepper 1 tsp Bourbon Smoked Salt ½ tsp onion powder½ cup water2 cups Mexican cheese blend, shredded½ cup sour cream½ lime, juiced2 plum tomatoes, diced½ cup black olives, chopped½ cup pickled jalapeno pepper slices¼ cup chopped scallions, for garnish¼ cup chopped cilantro, for garnishLOADED TOTCHOS bourbonbarrelfoods.comMethod1. Preheat oven to 400 degrees. Spread potato nuggets out onto a baking sheet. Bake until nuggets are golden brown and crisp, about 25 minutes.2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 7-8 minutes. Add chili powder, smoked paprika, pepper, salt and onion powder and cook for 2 minutes more. Add water, bring to a boil, reduce heat to low and simmer until liquid reduces, about 5 minutes. 3. Set oven rack to highest position and turn broiler on to high. Arrange potato nuggets on an oven-proof platter and top with ground beef. Scatter shredded Mexican cheese over the top.4. Cook potato nuggets under the broiler until cheese melts, 1 to 3 minutes. Whisk sour cream and lime juice together in a bowl. Garnish totchos with tomatoes, black olives, jalapenos, avocado, sour cream mixture, scallions, and cilantro. Serve immediately.Makes 6 cups¼ cup parmesan cheese, nely grated2 tsps Bourbon Smoked Paprika¼ tsp garlic powder¼ tsp Bourbon Smoked Sea Salt6 cups popcorn, freshly popped and still warm3 Tbsp butter, meltedMethod1. In a small bowl, combine the parmesan, smoked paprika, garlic powder and sea salt. 2. In a large mixing bowl, add warm popcorn and drizzle over the melted butter. Toss. Sprinkle over the cheese mixture and toss again to combine. Serve.BOURBON SMOKED PAPRIKA AND PARMESAN POPCORN

Makes 5-6 servingsFor the wings: 2 Tbsp baking powder1 Tbsp Bourbon Smoked Sea Salt1 tsp Bourbon Smoked Black Pepper1 tsp Bourbon Smoked Paprika2 ½ pounds chicken wing sections1 tsp Bourbon Smoked Sesame Seeds2 Tbsp cilantro, chopped, for garnishCRISPY SORGHUM, SRIRACHA AND LIME GLAZED WINGSFor the glaze:⅓ cup Bourbon Barrel Aged Sorghum¼ - ⅓ cup sriracha sauce (more or less to suit your taste)1 lime, zested and juiced1 Tbsp toasted sesame oil1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and place a wire rack over the foil.2. Whisk baking powder, smoked salt, pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle half of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. 3. Place wings onto the rack of the prepared baking sheet. Bake for 20 minutes. Turn w i n g s a n d c o n t i n u e b a k i n g f o r 2 0 m i n u t e s . Turn wings again and bake until wings are browned and crispy, about 15 minutes more. 4. Whisk sorghum, sriracha, lime zest and juice and sesame oil together in a large bowl until glaze is smooth. Add wings to bowl and toss to coat completely. Arrange wings on a serving platter and garnish with sesame seeds and chopped cilantro. Serve immediately with any excess glaze in a small bowl for dipping.Makes 2 cheese balls8 ounces cream cheese, softened 1 cup cheddar, grated1 cup extra sharp cheddar, grated1 cup pepper jack cheese, grated¼ tsp onion powder¼ tsp garlic powder2 Tbsp mayonnaise2 Tbsp Bourbon Barrel Worcestershire Sauce2 Tbsp Bourbon Smoked Paprika2 Tbsp Bourbon Smoked PepperCrackers or bread, to serveMethod• Mix all ingredients in a large bowl, except the smoked paprika and pepper. Refrigerate for about an hour. • Sprinkle smoked paprika and smoked black pepper, separately, on two plates. Divide cheese mixture in half. Roll into two cheese balls. Roll one ball in smoked paprika and the other in smoked pepper. Place on a platter with crackers or bread and serve. BOURBON BARREL WORCESTERSHIRE CHEESE BALLS

Makes 36 mini sausages12 ounces bacon1 (14 ounce) package Lit’l Smokies® sausages¼ cup Bourbon Smoked Sugar1 tsp Bourbon Smoked PepperThe Original Henry Bain’s Famous SauceToothpicksMethod1. Preheat oven to 325 degrees. Line a rimmed baking sheet with foil or parchment paper. Cut bacon into thirds and wrap each strip around a sausage. Secure with a toothpick. 2. Arrange the sausages on the baking sheet and sprinkle them liberally with smoked pepper and then the sugar. Bake for 40 minutes or until browned and crispy. Cool for 5 minutes. To serve and keep warm, place sausages in a slow cooker set on low.3. Serve with The Original Henry Bain’s Famous SauceCANDIED PEPPER, BACON-WRAPPED SMOKED SAUSAGESMakes 30 (4 ounce) servings64 ounces black tea, warm, fresh brewed30 ounces Bourbon Smoked Sugar16 ounces lemon juice, freshly squeezed48 ounces Kentucky Bourbon4 lemons, thinly sliced, plus extra for garnish iceMethod1. In a 5 quart container, combine the warm tea and sugar. Stir until sugar completely dissolves. Add the lemon juice and bourbon and stir. Chill for at least 1 hour. 2. Pour the punch into a punch bowl or serving pitcher. Add the lemon slices. To serve, pour into ice-lled glasses, garnished with more lemon.BOURBON SPIKED ICED TEA PUNCHGame Day