Game Day


It’s that time again, Super Bowl Sunday! It’s a time for family, friends, parties and a whole lot of food! In our house, it’s our favorite unofficial holiday. There is nothing better than a day dedicated to snacking on dips, wings and appetizers…oh, and watching football. This is the 50th Super Bowl, so it’s time to go big or go home with your food and flavors. These recipes hit all the right notes and will have your guests wanting more! The best part about them is that you can make them all the day before and pop them in the oven the day of, so that the only thing you’ll have to worry about come Super Bowl Sunday is whether your team gets a touchdown! So whip out your bowls and spatulas, and let’s get cooking! Teriyaki Wings

I am drooling just thinking of these wings. They are so unique and taste so good! It’s an overnight recipe, so it’s perfect to prep the day before Super Bowl.


1 ½ Cups Soy Sauce ¾ Cup Canola Oil 4 Cloves Garlic, crushed 3 Thin Slices Fresh Ginger 3 Packs of Party Wings (I use Foster Farms, NOT frozen—See tip)

In a gallon plastic bag or a large bowl with a fitted lid, combine the soy sauce, canola oil, crushed garlic, and ginger, and stir in the party wings. Cover or seal, and store them in the refrigerator overnight.

Preheat the oven to 350 degrees. Using a baking sheet with a lip, line it with foil and grease with cooking spray. PLace chicken piece by piece close to each other onto the baking sheet. Pour a little bit of the juice, not too much, so you don’t overflow the pan, over the top and bake for two to 2 ½ hours, turning them after an hour. Keep an eye on them to make sure they don’t burn. They will be a dark brown when they’re done.

Tip: If you can’t find party wings, get 2 ½ lbs. of chicken drumsticks and 2 lbs. of chicken wings.

Mushroom Pita Bites

This recipe has been in my family for years. They are creamy, cheesy, have a little bit of crunch and are so easy to whip up.


8 oz. Mushrooms, sliced 2 (8 oz.) Cream Cheese, softened 4 Heaping Tablespoons Mayonnaise 1/3 Cup Yellow Onion, finely chopped ½ Cup Medium Cheddar Cheese ½ Cup Monterey Jack Cheese 1 Packet of Hidden Valley Ranch Buttermilk Seasoning Mix Pita Bread (at least five slices)

Preheat the oven to broil.

In a large bowl, combine all ingredients except the pita bread. Cut the five pita bread slices in half, and spread a large dollop of the mushroom mixture on top of each one. Place each half slice on an ungreased baking sheet and broil for 3 to 5 minutes or until the cheese is bubbling. As soon as they are out of the oven, further cut them into halves or into thirds, depending on how large you’d like each bite. This makes 20 to 30 mushroom pita bites, depending on how you slice them at the end. Serve hot!

Tip: When making this recipe the day prior, refrigerate the mushroom mix and cut your pita bread in half, and put back into the bag to keep fresh. The next day will just be assembling the items and baking.

Four-Layer Mexican Hot Dip

We’ve all made the tried and true Seven-Layer Dip and loved it! This is similar, but it’s baked in the oven. Trust me when I say this will become your new go-to dip!


8 oz. Cream Cheese, at room temperature 1 (16 oz.) Can of Refried Beans (I use Rosarita’s Spicy Jalapeño Refried Beans for an extra kick of spice) 2 Cups Salsa (I use Pace Picante Medium Salsa) 2 Cups Sharp Cheddar, shredded Preheat the oven to 350 degrees. With clean hands, press the cream cheese in a single layer at the bottom of an eight-inch dish. On top, layer the refried beans, pressing it out with your finger in a single layer on top of the cream cheese. Pour the salsa on top, and smooth to even it out. Finally, sprinkle the cheese on top and bake for 30 minutes, or until cheese is melted and starting to brown. Serve with tortilla chips.

Tip: If making a day ahead, assemble everything, cover with foil, and take it out 30 minutes before baking.

Bread Bowl Dip

This is an all-time favorite with my family! It has bacon, garlic and cheesy goodness. It’s a must for the Super Bowl!


½ lb. Bacon Slices, cooked and crumbled 16 oz. Sour Cream 8 oz. Cream Cheese 2 Cups Sharp Cheddar, shredded 1/3 Cup Green Onion, Diced 2 Tablespoons Butter, melted 4 Cloves Garlic, crushed 1 Bread Bowl, hollowed out with bread top saved (see tip)

Preheat the oven to 375 degrees. Place a piece of foil on top of a baking sheet and place the bread bowl on top.

In a large bowl, thoroughly combine all of the ingredients. Scoop the mixture into the prepared bread bowl, place the bread “lid” on top, cover the bread bowl with the foil from the bottom, and cover the top with another piece of foil to prevent the bread bowl from burning. Store in the refrigerator until baking (can be made a day in advance). Bake the bread bowl dip covered with foil and on top of the baking dish for an hour. Remove the foil the last 15 minutes of baking and cook without it. Serve with chips.

Tip: To make a bread bowl, cut a round circle on the top of the bread bowl. Hollow out the inside like a pumpkin, making sure it’s not too shallow. Save the top for the lid and set aside.

FoodTori WinkelmanComment