Here at Vermont's Own Products we not only curate the best Vermont makers have to offer, but we get to know the local business owners personally. We pride ourselves on these relationships and value our Vermont community of small business owners. Richard’s Vermont-made barbecue sauces are crafted right in Vermont by the family-owned Richard’s Vermont Made Sauces company. They've put together two Superbowl 52 Game Day Recipes for you to try out! We hope your team wins!
GAME DAY Barbecue Cheese Dip
4 oz. Richard's Vermont Made Barbecue Sauce
8 oz. package of cream cheese
Soften cream cheese at room temperature. Using a mixer, stir in 4 oz of Richard's Barbecue Sauce until completely blended and a salmon color. Serve with celery, carrot sticks, crackers, melba toast or corn chips. For hor d'oeuvres, mix in freshly cooked and crumbled bacon bits. Spread over crackers and top with pimento bits or thinly sliced stuffed olives. Enjoy!
GAME DAY Chicken Bombs
5 Boneless, skinless chicken breast (makes 10 bombs)
5 Jalapeños, sliced in half lengthwise and cleaned
20 slices bacon
4 oz cream cheese, softened
1 cup Vermont cheddar cheese, shredded
Salt and pepper to taste
1 Cup Richard’s Barbecue Sauce
Slice chicken breast in half (like a hamburger bun), place between wax paper or plastic wrap and pound until 1/4” thick. Season with salt and pepper. Mix the two cheeses together and smear about 1 tbsp into each pepper half (use up the cheese between all of the peppers).
Place the pepper on the chicken breast and wrap it up as best you can. We suggest placing the pepper cheese side down, so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.
Cook in a 400 degree oven. Turning once to help cook the bacon—best if cooked on a rack. Then cover in BBQ sauce and finish baking about ten minutes. GO TEAM!