With March Madness in full swing it may soon be your turn to host Game Night and have the guys over. We want you ready. And here are some quick and easy recipes that will carry you from now, all the way to the Final Four in early April – and beyond.

Moore‘s Marinades & Sauces offers recipes for addicting appetizers that deliver a punch of flavor to your taste buds. Shake it up by adding any mouth-watering marinades and sauces to easy, everyday dishes like the classic pigs in a blanket, burger sliders, and any kind of delish dip.

With a huge variety of appetizer and wing recipes online, you can enjoy the marathon of games without worrying about finding that perfect dish for your guests to chow down on. Check out Moore’s website at www.mooresmarinade.com for tons of yummy recipes that only require 30 minutes or less!

Love popcorn? Give it a twist with Moore’s Sweet & Spicy Harissa Popcorn made with Moore’s Harissa Hot Sauce.

Sweet-and-Spicy Harissa Popcorn

Ingredients
Vegetable cooking spray
Parchment paper
8 cups popped plain popcorn (from 1/2 cup kernels)
3/4 cup dry-roasted peanuts
3/4 cup sugar
2 to 3 Tbsp. Harissa Hot Sauce
3 Tbsp. unsalted butter, cut into pieces
1/2 tsp. baking soda

Instructions
1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn and peanuts to bowl.

2. Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10 to 12 minutes.

3. Remove from heat; stir in Harissa Hot Sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in baking soda. Working quickly (and carefully—caramel will be very hot), pour caramel mixture over popcorn mixture and toss with 2 large spoons to coat.

4. Spread out popcorn mixture on prepared baking sheet and bake, mixing once to coat popcorn mixture, until dry, 15 to 20 minutes. Let cool.

Want to offer a dip? How about the delectable Jalapeno Bacon Popper Dip made with Moore’s Original Marinade?

Jalapeno Bacon Popper Dip

Ingredients
8 oz. cream cheese, softened
1 cup cheddar or Mexican cheese, shredded
1 cup mozzarella cheese, shredded
1 tbsp. ranch seasoning mix
2 tbsp. Moore’s Original Marinade
2-4 jalapeno peppers, deseeded and diced
½ cup crispy cooked and crumbled bacon
1 cup sour cream
1 cup mayonnaise
½ cup onion, chopped
½ cup green onions, chopped
1 tablespoon parsley

Instructions
1. Stir all ingredients together until combined.
2. Evenly spread into baking dish.
3. Bake at 350 degrees for 15 minutes or until top is golden brown.
4. Serve with Tortilla Chips or raw vegetables for dipping.

If you want to stick to wings here are a couple of our favorite recipes that are sure to stand out.

Smoked Habanero Wings with Avocado-Tomatillo Sauce
Ingredients
For wings:
2 1/4 lbs chicken wings, split
1 cup Spicy Habanero Wing Sauce, divided
1 tablespoon butter
1 cup applewood smoking shavings

For Sauce:
1 lb tomatillos, husk removed and rinsed
1 jalapeno, de-seed and ribs removed
1/2 medium sweet onion, cut into half moons
2 cloves garlic
2 ripe avocados
1 tablespoon lime juice
3/4 cup sour cream
3/4 teaspoon kosher salt
1 1/2 tablespoon cilantro, chopped

Instructions
1. Toss wings with 1/2 cup of the Spicy Habanero Sauce and let marinate for a least 30 minutes but 2 hours is recommended.
2. To make the sauce, preheat broiler. Toss the tomatillos, jalapeno, onion, and garlic in olive oil. Transfer to a baking sheet with rimmed sides. Place close to the broiler element and roast until browned, turning over to brown other side as well.
3.. Tranfer the vegetables to the cup of a blender and process until smooth. Add lime juice and process again. Transfer all of the puree to a mixing bowl and fold in sour cream. Season with salt and chopped cilantro. Chill until ready to serve.
4. Preheat oven to 400 degrees.
5. To make a stove-top smoker, fill the bottom of a large stockpot with dry applewood shavings, place a layer of foil over the shavings. Insert a colander or collapsible steamer basket, small enough to fit inside the pot over the foil.
6. Place wings in a tight single layer in the colander or basket and cover with a lid. Turn the heat to medium-high. Once it begins to smoke, reduce the heat slightly and smoke for 10-15 minutes until wings are golden brown, flipping halfway through the smoking process.
7. Transfer the smoked wings to a rimmed baking sheet fitted with a rack and bake in the oven until an internal temperature of 160 degrees is reached, approximately 15 minutes.
8. Heat remaining 1/2 cup of Spicy Habanero Sauce until warm and stir in butter.
9. Toss smoked wings with sauce and serve with Avocado-Tomatillo Sauce

Honey BBQ Wings
Ingredients
Whole Wings
Favorite BBQ Rub
Salt & Pepper
Moore’s Honey BBQ Wing Sauce

Instructions
1. Buy whole wings and cut into drumettes and wings. Dry with paper towel.
2. Place on baking sheet and lightly season with salt and pepper.
3. Season with favorite rub or can just stick with salt and pepper. (I prefer a sweet heat bbq rub)
4. Let sit for 15-30 minutes while grill/smoker heats up.
5. Smoke on indirect heat for 45 minutes at 250-275.
6. Take off indirect heat for last 3-5 minutes and grill on direct heat for a nice char on outside.
7. Take wings and place in pool with Moore’s Honey BBQ Wing Sauce
8. Toss wings in sauce. Serve with celery or other favorite accompanying item.