WFMY NEWS 2 -- It's game time. The match up is set for Super Bowl 50. The Carolina Panthers will take on the Denver Broncos Sunday, February 7, 2016 in Santa Clara, California. Now that your team's in the Super Bowl, all you need are the perfect snacks!
This week the Good Morning Show crew is sharing our favorite game day recipes.
Tracey McCain's Chili Dip
Tracey says the best part of this recipe is that it takes less than 5 minutes to make and $5 to buy all the ingredients.
You need 2 (8oz) packages of cream cheese, a can of chili no beans (15oz) and one 16 oz package of shredded cheese.
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 eat up and enjoy!
Lauren was up next....
Lauren Melvin's Fresh Salsa Recipe
What you'll need:
A food processor, a strainer, a spatula and a big bowl
Ingredients:
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!
Eric shared his Taco Soup recipe on Wednesday.
Eric Chilton's Taco Soup Recipe
Ingredients
* Diced Tomatoes
* Onions
* Tomatoes with Chiles
* Diced green chiles
* Mexican stewed tomatoes
* Whole kernel corn
* Kidney Beans
* Pinto Beans
* Taco seasoning mix and ranch salad dressing mix.
First you add the onions to the ground beef and brown and drain it.
Then you put it in a 6 quart crock pot and add all the other ingredients.
Turn it on low and cook for 6 to 8 hours.
Or if you're in a hurry just do it in a pot on the stove for an hour or so...you are just reheating it.
Easy as that.
When you serve it garnish the bowl with Tostitos Scoops and top with sour cream, shredded cheese and jalapenos.
Ed Matthew's Surprise Pie is up tomorrow!
Don't forget to send us your favorite game day recipe too! Email it to mysbrecipe@wfmy.com.
Ed Matthews' Surprise Pie
1 Graham Cracker Pie Shell
8 oz Can Crushed Pineapple
1 Can Eagle Brand Sweet Condensed Milk
! Bag Chopped Pecans
1 8 oz Cool Whip
Combine all ingredients in mixing bowl expect pecans. Do not drain pineapples. Mix well. Add desired amount of pecans and mix again. Pour into pie shell. Sprinkle more pecans on top. Refrigerate overnight and serve.
3-Ingredient Sausage Dip
Ingredients
I/2 LB Sausage of your choice
One block of Cream Cheese
One can diced tomatoes
Preparation:
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.
Tim Buckley's Guacamole
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!
Grant Gilmore's Go-To Dip Recipe
Ingredients:
1 can black beans
1 can diced tomatoes and chilies
1 can of corn
feta cheese
olive oil
sugar
apple cider vinegar
First, rinse and drain the beans and added in the corn. Mix those together, then add the tomatoes and chilies. Mix them all together and toss in the feta cheese. Meanwhile, whip up an easy dressing using some olive oil, sugar and apple cider vinegar. Combine them in a bowl and mix well before drizzling the mixture over the bean combination. One more mix and you're good to go! Grant says for the best taste, let it sit in the fridge for a few hours
Julie's Sriracha/Honey-Glazed Chicken Wings
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!
Tanya Rivera's Pinterest Salsa
(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.
Meghann Mollerus' Pimento Cheese Dip
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! Go Panthers!
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