Need some recipes for game day noshing?
Our team members are sharing their own favorites.
You’ll find go-to’s from everyone from Josh, who lives, breathes, and bleeds Kansas City Chiefs red, to Marisa, who legitimately didn’t know which teams were playing in this year’s Super Bowl. Whatever your level of fandom, you are sure to find something here that tempts your taste buds. Enjoy this Sunday…or any day!
Boogie’s Easy Peasy Bean Dip
- 30 oz can refried beans
- 24 oz container sour cream
- 1 packet taco seasoning
- Shredded cheese
- Optional toppings: sliced black olives; green onions
- Medium size serving tray (the bigger or smaller the tray, the thicker or thinner your dip will be)
- Pour refried beans onto serving tray and spread out evenly.
- Add taco seasoning to sour cream (best to do little by little so you don’t spill everywhere).
- Spread sour cream mixture on top of beans.
- Sprinkle with shredded cheese (the more the merrier).
- Top with optional items if desired. Enjoy with your favorite tortilla chips!
Doug’s Knock-Out Spicy Pub Cheese
- 1/2 brick Velveeta
- 1 pound brick Tillamook sharp cheddar cheese
- 1 pound brick Monterey Jack cheese
- 2 – 4 oz cans diced jalapeños
- 2 – 4 oz cans diced green chiles
- 8-12 oz (to taste) of chunky salsa
- Heat cheeses together slowly in a crockpot.
- Stir to mix together.
- Add jalapeños, chiles, and salsa and stir.
- Enjoy warm as a dip for chips or crackers (but it’s just as delicious served cold!)
Josh’s “Patrick’s Li’l Piggies” Pulled Pork Sliders
- 4 lb boneless pork shoulder
- Your favorite dry rub
- King’s Hawaiian rolls
- Provolone cheese
- Pickled red onions
- Your favorite BBQ sauce (from Kansas City)
- Season the pork all over with your dry rub and anything else you think makes pig taste good, then place it in the slow cooker.
- Cover with a lid and cook on low for about 8 hours, until it reaches an internal temperature of 190F. Don’t mess around with pork temperature and all that.
- When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes before shredding with a fork.
- Take the leftover liquid from the crockpot and strain it to remove any solids.
- Cut your rolls in half and top with provolone cheese, then toast in a pan with some oil until the cheese is nice and melted. Top with pulled pork, BBQ sauce, coleslaw, and some pickled red onions.
Meaghan’s Mouthwatering Buffalo Chicken Dip
- 2 cups shredded cooked chicken
- 1 package (8 oz) reduced-fat cream cheese (Neufchâtel), softened
- 1/2 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
- 1/2 cup low-fat ranch dressing
- 2 TBL chopped green onions, optional
- Preheat oven to 350°F. Mix all ingredients, except green onion, in large bowl. Spoon into shallow 1-quart baking dish.
- Bake 20 minutes or until mixture is heated through. Stir. Sprinkle with green onions, if desired, and serve with baked tortilla chips, veggies, crackers, or French bread.
Robin’s Crowd Fave Artichoke Dip
- I.5 cups mayo
- 1 cup sour cream
- 1 block of cream cheese softened
- 2-3 cups shredded Italian cheeses
- 1 can artichoke hearts drained and cut into small pieces (I use kitchen scissors)
- 1 small can hot green chilies
- Preheat oven to 400 degrees.
- Stir mayo, sour cream, and cream cheese together until smooth.
- Add remaining ingredients and stir.
- Bake in ovenproof dish about 1/2 hour until slightly browning on top. Serve with Triscuits or thinly sliced baguette.
Marisa’s Better-Than-Deviled Eggs
- 6 TBL hot water
- 1 TBL granulated sugar
- 2 TBL rice wine vinegar
- 3/4 cup low-sodium soy sauce
- 1/2 teaspoon chili garlic sauce
- 2 scallions, diced
- 6 large hard-boiled eggs, peeled
- Sea salt, for serving
- Black pepper, for serving
- Diced scallions, for serving
- Make hard-boiled eggs, then peel them.
- In a quart-sized jar or container (with a lid), whisk together the water and sugar until the sugar is dissolved, then stir in the vinegar, soy sauce, chili garlic sauce, and scallions.
- Submerge the eggs in the liquid, seal with the lid, and allow them to soak for a few hours or overnight for deeper flavors.
- To serve, cut the eggs in half lengthwise and season with sea salt, pepper, and diced scallions.
Jamie’s “Win Over Your Mother-in-Law” Mac ‘n Cheese
- 4 TBL unsalted butter, divided
- ¾ cup panko (Japanese breadcrumbs)
- ¼ cup Parmesan, finely grated
- 2 tsp fresh thyme leaves
- 1 tsp kosher salt, divided, plus more
- 8 oz cavatappi or other short curly pasta
- 2 ½ cups whole milk
- ½ small onion, grated
- 1 garlic clove, finely grated
- 2 TBL all-purpose flour
- 1 cup Fontina cheese, grated
- 1 cup Gruyère cheese, grated
- 1 cup sharp white cheddar, grated
- ½ tsp English mustard powder (such as Colman’s)
- Pinch of cayenne pepper
- Preheat oven to 350°. Melt 2 Tbsp. butter in a medium skillet over medium heat. Add panko and cook, stirring, until crumbs are golden brown, 6–8 minutes (make sure to get them toasty brown; they won’t darken much during baking). Transfer to a small bowl and toss with Parmesan, thyme leaves, and ¼ tsp. salt.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (the noodles will continue to cook in the cheese sauce, so take them out a minute or two before you think they’re actually done). Drain pasta; let cool while you make the sauce.
- Bring milk to a bare simmer in a small saucepan; keep warm. Melt remaining 2 Tbsp. butter in a medium saucepan over medium-high. Add onion and garlic and cook, stirring, until onions are fragrant and beginning to soften, about 2 minutes. Sprinkle flour over and cook, stirring constantly, until mixture starts to stick to bottom of saucepan, about 1 minute. Add warm milk in a few additions, whisking to combine after each addition.
- Step 4: Bring béchamel sauce to a boil, then reduce heat and simmer, stirring, until sauce is thickened and doesn’t feel grainy when a little bit is rubbed between your fingers, 6–8 minutes (cooking the flour thoroughly at this stage ensures a creamy sauce). Add Fontina, Gruyère, cheddar, mustard powder, cayenne, and ¾ tsp. salt and stir until cheeses are melted and sauce is smooth. Remove from heat and mix in pasta; transfer to a 2-qt. baking dish.
- Step 5: Bake 10 minutes. Top with Parmesan breadcrumbs and bake until sauce is bubbling around the edges, 8–10 minutes longer. Let cool in pan 15 minutes before serving.
(credit Bon Appétit)
Allison’s Savory Pigs in a Brioche Blanket
- 2 TBL whole milk
- ½ tsp active dry yeast
- 2 cups all-purpose flour, plus more for the surface and dusting
- 2 TBL granulated sugar
- 1 tsp kosher salt
- 3 large eggs, room temperature
- 1 stick unsalted butter, cut into 8 pieces, at room temperature, plus unsalted butter for the pans
- 1/2 recipe brioche dough, chilled
- all-purpose flour, for rolling out
- 8 all-beef hot dogs, patted dry, pricked all over with the tip of a paring knife
- 1 large egg, beaten
- 1 tablespoon sesame seeds
- ¼ cup spicy brown mustard
- ⅓ cup sour cream
- 1 teaspoon honey
- Pinch of kosher salt
- Pinch of cayenne pepper, or more to taste
- Make the brioche dough: In a small saucepan, gently warm the milk over low heat, swirling the pan, just until it’s lukewarm but not hot, about 105°F on an instant-read thermometer (you can do this in the microwave, too, but beware of overheating). Pour the milk into a small bowl and whisk in the yeast to dissolve. Set aside until the mixture is foamy, about 5 minutes.
- Combine the ingredients: In the bowl of a stand mixer, combine the flour, sugar, and salt. Make a well in the center of the flour mixture and pour in the yeast mixture, followed by the eggs.
- Mix the dough in a stand mixer: Set the bowl on the mixer and attach the dough hook. Mix on low speed until a shaggy dough forms, about 1 minute. Increase the speed to medium and mix until a dough comes together around the hook. Continue to mix, scraping the dough from the hook occasionally, until the dough is very supple, soft, and cleanly pulls away from the sides of the bowl (it will still stick to the bottom), adding an additional tablespoon or two of flour if the dough continues to stick to the sides, 8 to 10 minutes.
- Work in the butter: With the mixer still on medium, add the butter one piece at a time, allowing each piece to fully incorporate into the dough before adding the next. Be patient, as working in all the butter can take about 15 minutes or more
- Let the dough rise once and chill: Gather the dough, which at this point will be extremely soft and supple, into a ball and lightly flour it all over. Place the dough inside a large bowl and take a photo so you have a point of comparison as it rises. Cover it with plastic wrap and place the bowl in the refrigerator. Chill for at least 8 hours and up to 24 (not only will refrigerating the dough make it firmer and easier to handle, it will improve the flavor as well).
- Portion the dough: Turn the dough out onto a clean work surface. Use a bench scraper to divide the dough into 8 equal pieces each weighing about 2.25 ounces. Arrange the pieces on a rimmed baking sheet, spacing them evenly, then cover with plastic wrap and refrigerate to keep them cold (cold dough is easier to maneuver around the hot dogs).
- Preheat the oven and prepare the baking sheet: Arrange an oven rack in the center position and preheat the oven to 350°F. Line a second rimmed baking sheet with parchment paper and set aside.
- Roll out the dough: Remove a piece of dough from the refrigerator and roll it out on an unfloured surface into a thin rope measuring about 22 inches long (the unfloured surface provides traction for the dough so it stretches more easily; if it starts to stick, dust it with a pinch of flour). Return the rope to the baking sheet in the refrigerator, tucking it back underneath the plastic, and repeat the rolling process with the remaining pieces of dough one at a time. The point here is to keep the brioche cold so the dough is easier to work with and all the pieces proof at the same rate.
- Cover the hot dogs: Remove the baking sheet from the refrigerator. Working one piece at a time, lightly dust a hot dog with flour to coat, then take a piece of brioche and, starting from the midpoints of both, wind the dough around the hot dog until you reach one end. Tug gently to stretch the dough and overlap it onto itself as you wind, then wrap the rest of the rope around the other end of the hot dog. Pinch the ends so the brioche seals to itself. Place on the parchment-lined baking sheet and cover with plastic wrap while you repeat the process with the remaining dogs and pieces of brioche.
- Proof the pigs in a blanket: Once all the hot dogs are in their blankets and covered on the baking sheet, let them sit at room temperature until the dough is puffed and springs back but holds a slight imprint when poked with a finger, 25 to 35 minutes.
- Egg wash, sprinkle with sesame, and bake: Uncover the dogs and gently brush every surface of the dough with the egg. Sprinkle the sesame seeds evenly over top. Bake the pigs in a blanket until they’re deep golden brown all over, 25 to 30 minutes. Remove from the oven and let cool on the baking sheet.
- Make the dipping sauce: In a small bowl, stir the mustard, sour cream, and honey until smooth. Season with the salt and cayenne.
- Slice and serve: Cut each of the cooled pigs in a blanket crosswise into 6 pieces and serve them on a platter with the dipping sauce.
(credit “Breads & Savory Baking”)
Drew’s Buttered Toast