GREENSBORO, NC -- WFMY News 2 viewers are sharing some of their favorite game day recipes. If you'd like to add yours so other viewers can use it Super Bowl Sunday, email it to: mysbrecipe@wfmy.com. Be sure to include your name, your dish's name, the ingredients, measurements, & process (including prep time).
APPETIZER
Baked Buffalo Chicken Dip
Prep time : 5 minutes
Cooks: 15-20 minutes
Ingredients:
3 cups diced cooked chicken
2 (8 ounce) packages cream cheese, softened
3/4 cup Crystal Hot pepper sauce, or other Louisiana-style hot sauce
1/2 cup blue cheese dressing
1/2 cup crumbled blue cheese
1/2 cup shredded pepper Jack cheese, plus a little for the top
1/2 tsp Old Bay Seasoning
cayenne pepper, to taste
Instructions:
Mix all ingredients together. Transfer to a deep sided casserole bowl. Cook 15-20 minutes in 400 degree oven. Serve with Pita chips, crackers or celery sticks.
TIP: Even good cold!
Submitted by: Lisa Hicks
Blue Cheese Dip
Prep Time: a few minutes
Total time: Overnight
Ingredients:
2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (5 oz.) Treasure Cave crumbled blue cheese
1 1/2 cup Milk
Instructions:
In a medium bowl mix together cream cheese and blue cheese, stir in milk. Best if refrigerated overnight.
TIP: Great for chips or buffalo wings.
Submitted by: Jason Steinert
Brynn's Super Bowl Dip
Prep Time: 10 minutes
Total Time: 15 minutes (or 3 hours, depending on if you refrigerate)
Ingredients:
1 can (drained and rinsed) black beans
1 can (drained) corn
1 can (drained) Rotel diced tomatoes & green chilies
4-6 oz of feta cheese
1/4 cup sugar
1/4 cup olive oil
1/4 cup apple cider vinegar
Instructions:
Add all ingredients through feta cheese to a mixing bowl and gently mix together until fully combined.
Combine sugar, olive oil and apple cider vinegar into a separate bowl and whisk together.
After all is combined drizzle sugar/oil/apple cider vinegar dressing over beans/corn/rotel/feta cheese mixture.
Gently mix until ingredients are evenly distributed.
Place in refrigerator to chill before serving
TIP: For better taste, allow to sit in refrigerator for a few hours
Submitted by Grant Gilmore
Carolina Caviar with lime-zest sour cream
Prep Time:
Total Time:
Ingredients
15 oz can black bean, rinsed and drained
16 oz can black-eyed peas, rinsed and drained
11 oz can white corn, drained
Pint grape tomatoes, quartered
1 green pepper, seeded and finely chopped
½ sweet onion, finely chopped
¾ c. Italian Dressing
Dashes salt, pepper, cumin, garlic power, chili powder, to taste (optional)
½ c. lite sour cream
1 lime, zested and juiced
Instructions:
Mix veggies, dressing, spices together. Refrigerate.
In a separate bowl, mix sour cream and lime zest/juice, and refrigerate.
When ready to serve, serve the Carolina Caviar, with lime-zest sour cream on the side, with lots of tortilla chips for dipping together!
Submitted by: Jan Smith
Faith Abubey's 3-Ingredient Sausage Dip
Prep Time: 10 minutes
Total Time: 25 minutes
Ingredients
I/2 LB Sausage of your choice
One block of Cream Cheese
One can diced tomatoes
Instructions:
Cook sausage until browned
Drain cooked sausage and set aside
Put block of cream cheese in crockpot
When cream cheese begins to melt, add can of diced tomatoes
Stir occasionally until tomatoes and cream cheese is completely melted.
Add sausage and stir until all three ingredients are incorporated
Plate dip and enjoy with tortilla chips.
Submitted by: Faith Abubey
Lauren Melvin’s Fresh Salsa Recipe
Ingredients/Tools:
A food processor
A strainer
A spatula
A big bowl
5-6 Plum Tomatoes
1 Bunch Green Onions
1 Jar Mild Banana Pepper Rings
1 Can Pitted Black Olives
Olive Oil
Balsamic Vinegar
Salt and Pepper to taste
Chips!
Instructions:
First, halve or quarter the tomatoes and put them in the food processor to pulse into tiny chunks. Pour them into the strainer and drain well. Next, drain the pepper rings and then put them in the food processor. Pulse into tiny chunks. Then pour them into the strainer and drain well. Repeat the process with the black olives. Make sure you drain them first. Next, wash and trim the green onions. Cut the green onions in half before pulsing them in the food processor. Combine all of chopped ingredients in a big bowl. Drizzle with olive oil and balsamic vinegar and toss together. You can all a little salt and pepper if necessary – but fair warning: The olives are salty and likely, your chips will be too! Serve with your favorite tortilla chips and enjoy!
-Submitted By: Lauren Melvin
Meghann Mollerus' Pimento Cheese Dip
Prep Time: 15 minutes
Process Time: 20 minutes
Ingredients:
- one yellow onion
- one jalapeno
- one jar of any mayonnaise
- one jar of diced pimentos
- garlic powder
- black pepper
- one pack of cream cheese
- one two-cup pack of sharp cheddar cheese (course shred, not fine shred)
- one box of crackers or pretzels
Instructions:
- Add half of a pack (four ounces) of cream cheese to bowl (cream cheese must be at room temperature, or mixture won't blend properly)
- Add a generous fork-full of mayonnaise
- Mash together the cream cheese and mayo
- Cut and mince 1/6 of the yellow onion
- Cut up the jalapeno
- Add the onion, jalapeno and two tablespoons of pimentos to the bowl
- Add a dash of garlic powder and black pepper
- Mash together the mixture
- Add a half of the pack of sharp cheddar cheese (can substitute with blue cheese or white cheddar)
- Work the mixture together
- Add the second half of the pack of sharp cheddar cheese
- Work the mixture together and into a cheese ball
- Spiff up the presentation by transferring the cheese ball to a new bowl
A group of eight to 10 people can munch on this delicious appetizer. Grab your favorite pack of crackers or pretzels, take a scoop and enjoy!
Submitted by: Meghann Mollerus
Pico de gallo/Salsa
Prep time: 20 minutes
Total time: 40 minutes
Ingredients:
1 cup finely chopped red onion
1 jalapeno pepper, seeded & finely chopped or more to taste
2 limes, juiced
2 1/2 cups roma(plum)tomatoes, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
Instructions:
Mix red onions, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in in roma tomatoes, cilantro & salt; allow to stand 15 minutes more for flavors to blend. Serve with your favorite chips.
TIPS: I use a chopping tool to make it easier and make sure my vegetables are the same size.
Submitted by: Julie Sharpe
Tanya Rivera's Favorite Veggie Dip
(Tanya says she loves this recipe she found on Pinterest by Jennifer Segal)
Total time: 30 minutes+ (varies depending on how long you let it chill)
Ingredients:
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped
Instructions
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Submitted by: Tanya Rivera
Tim Buckley's Guacamole
Prep Time: 10 minutes
Total time: 15 minutes
Ingredients:
2 Avocados
1 Lime, Juiced
½ Onion, Chopped
½ Cup Fresh Cilantro, Chopped
Add Salt to Taste
Add Cayenne Pepper to Taste
Instructions:
Cut the avocados down the center, remove the pit. Scoop out the avocado into a mixing bowl.
Finely chop ½ an onion. Empty into the mixing bowl.
Finely chop your cilantro. Empty into the mixing bowl.
Add the juice of one fresh lime to the mixing bowl.
Using a spatula, stir the avocado, onion, and cilantro together. You’ll mash the avocado along the way. Less stirring will yield a chunkier guacamole, while more stirring will give you a smoother consistency.
Add some salt to your taste.
Add some cayenne pepper to your taste. A little of this goes a long way, so add bit by bit until it’s to your desired spiciness.
Empty your guacamole into a serving bowl.
Sprinkle a touch of cayenne pepper on top for color.
Dig in and enjoy!
Submitted by: Tim Buckley
Tracey McCain's Tasty Chili Dip
Prep time: 5 minutes
Ingredients:
2 (8oz) packages of cream cheese
1 (15 oz) can of chili, no beans
1 (16 oz) package of shredded cheese.
Instructions:
Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve the dip hot, add some tortilla chips and enjoy!
-Submitted by: Tracey McCain
Twice Baked Sweet Potatoes with Bacon and Sour Cream
Prep time: 20 minutes
Total time: 1 hour 30 minutes
Ingredients:
2 medium sweet potatoes
3 oz Canadian bacon, diced
2 tbs sour cream
3 tsp chopped fresh chives
2 tbs shredded sharp cheddar cheese
Instructions:
Pierce potatoes with a fork.
Bake the potatoes for 1 hour at 350⁰.
Cut each potato in half lengthwise and scoop out the pulp leaving ¼ “ thick shells.
Mash the pulp and mix in the Canadian bacon, sour cream, and 2 tsp of the chives.
Spoon the mixture into the shells and sprinkle the cheddar cheese on top.
Bake for 20 minutes.
Remove from the oven and sprinkle with the last tsp of chives.
Serve warm.
Submitted by: Tracy Lamothe
Vidalia Onion Cheddar Dip
Prep time: 10-15 minutes
Total time: 20 minutes + (depeding on time you allow to set aside)
Ingredients:
1 pound extra sharp cheddar cheese, grated
2 cups diced sweet onion
1 cup mayonnaise
2 teaspoons worcestershire sauce
1 tablespoon texas pete hot sauce
freshly ground black pepper
Instructions:
Grate the cheese using the medium grating blade of the food processor. Remove to mixing bowl and add diced onions. Stir/toss to combine. Set aside.
In a separate bowl, combine mayonnaise, Worcestershire sauce, hot sauce and black pepper. Add to cheese/onion mixture and combine. Set aside for several hours or overnight for flavors to blend.
Serve with your favorite cracker
TIP: Do not use the food processor to chop the onion. It breaks it down too much ...hand chopping makes a difference.
Submitted by: Mary-James Lawrence
White Bean Dip With Homemade Pita Chips
Prep Time: 10 minutes
Total time: 20 minutes
Ingredients:
1 14 oz can of white kidney beans or cannellini beans
2 tbs olive oil
2 cloves of garlic
½ tsp salt
½ tsp pepper
1 tsp lemon juice
1 tbs chopped fresh parsley
1 package of whole grain pita bread
cooking spray
salt to taste
Dip Instructions:
In a food processor place the drained beans into the bowl.
Add the garlic, salt, pepper, lemon juice and parsley.
Pulse for one minute then turn on.
Through the feeder drizzle the olive oil until you reach a smooth consistency.
Chip Instructions:
Preheat oven to 400⁰.
Cut the pita bread into four or six wedges (depending on what size you want).
On a baking sheet lay the pita wedges in one layer (do not overlap!)
Spray the pita with the cooking spray.
Turn all the wedges over and spray again so both sides are coated.
Sprinkle with salt and put in the oven for 10 minutes.
When finished the chips should be golden brown but not too hard.
When the pita chips are cool serve around the dip or in a separate basket.
Submitted by: Tracy Lamothe
MAIN DISH
Baked Coconut Shrimp
Prep Time: 20 minutes
Total Time: 40 minutes
Ingredients:
1 tbs lime juice
2 tsp finely chopped fresh jalapeno pepper
½ cup pineapple preserves
1 lbs uncooked large shrimp peeled and deveined
2 egg whites
2 tbs cornstarch
2 cups sweetened flaked coconut
Instructions:
In a small bowl combine the lime juice, jalapeno pepper and pineapple preserves.
Mix well and cover.
Refrigerate until time to serve.
Preheat the oven to 400⁰ and line a cookie sheet with parchment paper.
In a small bowl beat the egg whites with a mixer until soft peaks form.
Place the cornstarch and coconut on two separate plates.
Holding the shrimp by the tail dip and coat the shrimp with cornstarch, then dip in egg white and then in coconut, coating completely.
Place the shrimp on the cookie sheet and bake for 15-17 minutes or until the coconut is golden brown.
Make sure to turn the shrimp half way through so they are brown on both sides.
Serve with pineapple dipping sauce.
Submitted by: Tracy Lamothe
Chili
Prep time: approx. 30 minutes
Cook time: approx. 30 minutes
Total time: approx. 1 hour
Ingredients:
2 pounds ground chuck
1 onion, chopped
1 green bell pepper, chopped
1 (14 oz.) can stewed tomatoes
4 (8 oz.) cans tomato sauce
1 (14 oz.) can ranch style beans
1 (14 oz.) can pinto beans
1 (14 oz.) can kidney beans
1 (10 oz.) can Rotel diced tomatoes
1 (1-1/4 oz.) package McCormick Mild Chili Seasoning
Directions:
In a large skillet, place ground chuck, onion and green bell pepper. Cook and brown until no pink remains in ground chuck. Drain grease. In a Dutch oven pot, place meat mixture, all canned items and chili seasoning. Stir to combine well. Cook until it gets hot, then turn down and simmer for about 20 to 30 minutes.
-Submitted by: Sherrie Lassiter
Julie's Sriracha/Honey-Glazed Chicken Wings
Prep Time: 5 minutes
Total Time: 40 minutes
Ingredients:
Value pack of chicken wings (approx. 3 lbs.)
2 tbsp chili powder
2 tbsp cumin
1 tsp salt
1 tsp pepper
1/8 tsp ground clove
1/8 tsp cayenne pepper
Instructions:
Mix seasonings.
Toss seasonings with raw chicken wings
Bake wings for 30 minutes at 325 degrees. (Flip after 15 minutes)
While the wings are in the oven, mix basting sauce.
Basting Sauce:
1/2 cup sriracha sauce
1/2 cup honey
Transfer wings to hot grill to crisp and put char marks on chicken. Approximately 5 minutes on each side.
Baste chicken with sriracha/honey mixture while on the grill.
Serve and enjoy!
Submitted by: Julie Luck
Lemon Drop Chicken Wings
Prep Time: 10 minutes
Total Time: 3.5 hours or 25 & 20 minutes hours (depending on if you marinate 24 hours)
Ingredients:
½ cup vodka
¼ cup lemon juice
3 tbs sugar
1 tbs olive oil
1 tsp salt
¼ tsp black pepper
2 ½ lbs chicken wings
Instructions:
In a large resealable plastic bag combine all the ingredients except the wings.
Stir until the sugar is dissolved.
Add the chicken wings, seal the bag and mix to coat the wings.
Refrigerate for 2 hours or overnight.
Preheat the oven to 400⁰.
Line a 9X13 pan with aluminium foil.
Arrange the chicken wings in a single layer and then pour the marinade over the wings.
Bake for about 1 hour and 15 mins.
Submitted by: Tracy Lamothe
Mini Corndog Muffins
Prep Time: 15 minutes
Process Time: 35 minutes
Ingredients:
1 cup corn meal
1 cup flour (or ground oatmeal for gluten free)
1 tbs sugar
1 tsp salt
1 tbs baking powder
2 eggs
2 tbs vegetable oil
1 ¼ cup of milk
1 package of hot dogs (your choice)
Instructions:
Preheat oven to 425⁰.
Spray the mini muffin tin with oil.
In a bowl mix all the dry ingredients. Add the egg, oil and milk and stir until combined.
Cut the hotdogs into 1”pieces.
Scoop the cornbread mix into the muffin tin.
Add one piece of hotdog to each muffin in the center.
Bake for 15 20 minutes.
Serve while still warm with mustard and ketchup.
Submitted by: Tracy Lamothe
Eric Chilton's Taco Soup
Prep time: 15 minutes
Total time: 6-8 hours
Ingredients:
Ground beef
Onions
Diced Tomatoes
Tomatoes with Chiles
Diced green chiles
Mexican stewed tomatoes
Whole kernel corn
Kidney Beans
Pinto Beans
Taco seasoning mix
Ranch salad dressing mix
For toppings:
Sour Cream
Shredded Cheese
Jalapenos
Process:
On the stovetop, you add the onions to the ground beef. Brown the combination and drain it.
Then you put the onion-round beef mixture in a crock pot and add all the other canned ingredients. Turn it on low and cook for 6 to 8 hours. Or if you're in a hurry, cook it in a pot on the stove for an hour or so.
TIPS:
Eric says his secret is in the plating. It can be eaten with a spoon, like a soup, or with chips and made into a dip! Add the other toppings of your choice and enjoy!
Submitted by: Eric Chilton
Taco chicken soup
Prep time: 30 minutes.
Total time: 4 to 6 hours on high or 8 to 10 hours on low.
Ingredients:
6 boneless chicken breasts
Shredded cheddar cheese
1 64 oz jar Pace Picante Sauce
1 medium onion
2 cans chopped tomatoes
2 cans rinsed black beans
1 can shoepeg corn
1 can cream corn
1 package mccormick taco seasoning
Crockpot( 6 quart)
Instructions: Layer of 6 boneless chicken breasts in crock pot. Layer 3 chicken breast uncooked, shredded cheddar cheese, thick layer of of pace picante sauce, then repeat layering with the other 3 chicken breast. Cut the onion into quarters and throw into crock pot. Cook overnight on low (8 to 10 hours) or cook it on high for 4 hours.
The next morning, remove chicken and chop into bite size pieces then return back to crockpot. Then add the chopped tomatoes, black beans, corn, and taco seasoning. Stir and cook 2 more hours. Serve with sour cream and guacomole dip.
TIPS: Can add hot water before serving to make soupy as you want.
I use a crockpot liner makes cleaning up so much easier. Freezes well.
-Submitted by: Julie Sharp
DESSERT
Ed Matthews' Surprise Pie
Prep Time: 5 Minutes
Total time: Overnight
Ingredients:
1 graham cracker ready pie shell
1 8 oz can crushed pineapples
1 can eagle brand condensed milk
1 bag crushed pecans
1 8oz cool whip
Instructions:
Combine the pineapples, condensed milk, and cool whip in a mixing bowl (Do not drain pineapples). Mix well. Add desired amount of pecans & mix again. Pour mixture in pie crust. Sprinkle more pecans on top. Refrigerate overnight.
OREO Cookie Footballs
Prep time: 20 minutes
Total time: 1 hour 30 minutes
Makes: 40 servings
Ingredients:
6 oz. (3/4 of 8 oz. package) Cream cheese, softened
1 package (15.25 oz.) OREO Cookies, finely crushed
4 packages (4 oz. each) semi-sweet baking chocolate, melted
1 tube white decorating icing (for laces on footballs)
Instructions:
1. Mix cream cheese and cookie crumbs until well blended.
2. Shape into 40 (1-inch long) football shapes. Freeze for 10 minutes.
3. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.
4. Use decorating icing to draw laces on footballs.
5. Refrigerate for 1 hour or until firm.
TIPS:
**Store in tightly covered container in refrigerator.
**Add footballs in batches to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove footballs with forks, letting excess chocolate drip back into bowl. Place footballs in prepared pan; let stand until chocolate coating is firm.
-Submitted by: Sherrie Lassiter, Burlington, North Carolina
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