5 Great Super Bowl Eats

4 Feb

We’ve collected 5 scrumptious recipes that are sure to score a touch-down at your Super Bowl party this weekend.

Easy to make, and absolutely irresistible. Enjoy!


1. Seven Layer Fiesta Dip

  • 2 (8-ounce) packages low-fat cream cheese, softened
  • 2 tablespoons taco seasoning mix (your favorite brand)
  • 2 cups prepared guacamole (preferably make your own–or you can use ready-made)
  • 2 cups tomato-based salsa
  • 2 cups finely shredded iceberg lettuce
  • 2 cups shredded cheddar cheese
  • 1 cup chopped green onions
  • 2 (2-ounce) cans sliced black olives

  1. In a small bowl, mix together cream cheese and seasoning mix. Spread mixture evenly onto the bottom of a 13 x 9 x 2-inch glass dish.
  2. Top the seasoned cream cheese with the guacamole, salsa, lettuce, cheese, onions and olives in layers.
  3. Serve immediately accompanied with tortilla or corn chips.
  4. Refrigerate any remaining dip.

Makes 20 servings.


2. Buffalo Wings with Blue Cheese Dipping Sauce

  • 2 1/2 to 3 pounds chicken wings
  • 3 tablespoons vegetable oil
  • 1 tablespoon hot-pepper sauce
  • 1 teaspoon paprika
  • 2/3 cup (4 ounces) Wisconsin Blue Cheese, crumbled
  • 2/3 cup sour cream
  • 4 teaspoons white wine vinegar
  • 3 tablespoons green onions, finely chopped – divided use
  • 1/2 teaspoon coarsely ground black pepper
  • 1 to 2 tablespoons milk
  • 3 celery stalks, cut into sticks

  1. Preheat broiler. Cut off wing tips; discard. Split wings at joint. Place in 1-gallon resealable plastic bag. Combine oil, hot pepper sauce and paprika. Pour over chicken, turning to coat pieces evenly. Marinate while making sauce.
  2. In small bowl, combine Wisconsin Blue Cheese and sour cream. Stir in vinegar, 2 tablespoons green onions and pepper. Whisk in 1 to 2 tablespoons milk until sauce is smooth. (Or pulse in food processor.) Sprinkle the top with remaining green onions. Refrigerate if not using immediately.
  3. Broil wings 10 to 15 minutes, until lightly charred and no longer pink inside, turning occasionally until crisp and cooked through.
  4. Remove to platter and sprinkle with a few more dashes of hot pepper sauce, if desired.
  5. Serve with the celery sticks and Blue Cheese dipping sauce.

Makes 6 servings.


3. Chicago-Style Hot Dogs

  • 1 all-beef hot dog
  • 1 poppyseed hot dog bun
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet green pickle relish
  • 1 tablespoon chopped onion
  • 4 tomato wedges
  • 1 dill pickle spear
  • 2 sport peppers
  • 1 dash celery salt


  1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
  2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!


Did you know that Pittburgh consumes 11 times the amount of pierogies that other cities do? It’s a game day tradition! (Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers)


  • 2 cups flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream, plus extra to serve with the pierogi
  • 1/4 cup butter, softened and cut into small pieces
  • butter and onions for sauteing
  • ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation: Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal. Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.

5. Football Rice Crispy Treats

  • 5 cups crispy rice cereal
  • 3 Tbsp. butter
  • 4 cups mini marshmallows or 10 oz. bag marshmallows
  • 1/4 cup chocolate hazelnut spread (such as Nutella or Nocciolata)
  • 2 Tbsp. unsweetened cocoa powder
  • white gel icing


  1. Line a cookie sheet with waxed paper or parchment paper. Spray a rubber spatula with cooking spray.
  2. Pour the rice crispy cereal into a large mixing bowl.
  3. In a medium saucepan, melt the butter and marshmallows over medium heat, stirring with the spatula until the marshmallows are almost melted.
  4. Add the cocoa powder and chocolate hazelnut spread, stirring until the mixture is completely melted. Pour over the rice crispy cereal, stirring with the spatula to coat well.
  5. Turn the chocolate rice crispy treat mixture out onto the waxed paper. Form the chocolate rice crispy treats into ovals, like mini footballs. Let them cool completely (about 15 minutes). You can pop them in the refrigerator for 5 minutes to cool more quickly if you like.
  6. Use the white gel icing to draw the laces of the football onto the chocolate rice crispy treats.


. Have a fantastic Super Bowl Sunday everyone!!

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