Recipes for the Big Game

It’s not every day that the home team makes it to the Super Bowl!

This Sunday as the Carolina Panthers aim for their first-ever championship against the Denver Broncos, you have a couple of choices: Kick back solo in your easy chair, or throw open the doors to a houseful of fellow football fans.

Either way, you’ll need more than a bag of chips to muster your best cheering. Here’s help, compiled from the Cary Magazine archives!

Touchdown Chicken Wing Dip

From Jennifer Seay of Whisk 
Yield: 8 to 10 servings

Meat from one roasted chicken, minced
1 8-ounce container whipped cream cheese
1/2 bottle medium chicken wing sauce
1/2 cup ranch dressing
2 scallions, sliced
2 celery stalks, diced

Preheat oven to 375 degrees. Mix all ingredients and bake for 25 to 30 minutes. Serve with celery sticks and corn chip scoops.

Sausage Stuffed Mushrooms
From Rebecca Reed

Yield: 25 to 30 mushrooms

2 6-ounce packages button mushrooms, medium size
1 medium yellow onion
1 8-ounce package cream cheese
2 tablespoons butter or oil
1 16-ounce package ground sausage
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon minced garlic
Parmesan cheese

Clean the mushrooms with damp paper towel and remove stems. Dice onion into small pieces.

Set out cream cheese to soften to room temperature. Preheat oven to 350 degrees.

On medium heat, add butter or oil to a sauté pan and cook onions till almost caramelized. Add in ground sausage and brown till cooked.

Remove from heat and add cream cheese, salt, pepper and garlic. Stir together till mixture is creamy and ingredients are blended. Spoon mixture into mushroom caps evenly. Sprinkle tops with Parmesan cheese.

Bake for 30 to 40 minutes. Remove from oven and let sit for 5 minutes; they will be HOT!

Want more Super Bowl tips? Click here!

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