The po-boy sandwich isn’t all we have up our sleeve for Super Bowl Sunday.

I have a friend who cut a recipe out of The Journal food section a hundred years ago. Okay, maybe more like 25 or 30 years ago but she’s made so many Truck Stop Reese Pies that she feels like she’s been making them for a century. It’s a blend of chocolate and peanut butter and a favorite among her kids and her nephews who all want one of their own for holiday and birthday gifts. She makes three at a time with prepared graham cracker crusts for ease.

It sounds perfect for a dessert for Super Bowl Sunday as does a recipe from Martha Stewart for Spicy Citrus Caramel Chicken Wings.

SPICY CITRUS CARAMEL CHICKEN WINGS

3 pounds chicken wings, wing tips removed and cut at the joint, if necessary

2 tablespoons olive oil

2 teaspoons coarse salt

Zest of 1 lime

Zest of 1 lemon

3 blood oranges

1/3 cup sugar

1/2 cup freshly squeezed blood orange juice

3 tablespoons corn syrup

1 teaspoon finely chopped fresh ginger

1 to 2 teaspoons Sriracha (hot sauce)

Preheat oven to 450 degrees.

In a large bowl, toss chicken together with olive oil, salt, and half of the lime and lemon zests. Spread in an even layer on a rimmed baking sheet. Transfer to oven and roast until golden brown, draining fat and shaking pan occasionally, about 1 hour.

Meanwhile, slice the top and bottom of oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Chop oranges and place in a fine mesh sieve in a bowl, to drain, pressing down on oranges to release juice as necessary; set aside.

In a medium saucepan heat sugar and 1 teaspoon water over medium-high heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Cook until mixture becomes golden amber in color; remove from heat and add orange juice. Return mixture to heat and cook until reduced by half, about 4 minutes. Stir in corn syrup and continue cooking until thickened, about 1 minute more. Add orange pieces and cook until liquid is reduced and mixture is thick, about 3 minutes.

Remove sugar mixture from heat and stir in remaining lime and lemon zest, ginger, and sriracha; set glaze aside.

Remove chicken from oven and transfer to a large bowl. Pour over citrus glaze and toss to coat. Serve immediately.

Serves 6.

TRUCK STOP REESE PIE

3/4 cup plus 3 tablespoons powdered sugar

1/2 cup peanut butter

1 9-inch baked or graham cracker pie shell

1 (5 1/8 ounce) package chocolate pudding mix

3 cups milk

2 tablespoons cocoa

1/2 cup whipping cream, whipped

Chocolate sprinkles, optional

Combine 3/4 cup powdered sugar and peanut butter, mixing well. Spread over bottom of pie shell, reserving 2 tablespoons for topping. If mixture is too stiff to spread, add small amount of warm water.

Prepare chocolate pudding according to package directions, using milk. Pour into pie crust over peanut butter layer and chill in refrigerator.

Sift cocoa into whipped cream and swirl. Spread over cooled pie. Add remaining 3 tablespoons powdered sugar to reserved peanut butter topping and sprinkle over pie. Garnish with chocolate sprinkles.

Makes 1 (9-inch) pie.