Patch Readers, Editors Pick Favorite Super Bowl Sunday Recipes

While many of us our legitimately interested on seeing if the Patriots or the Giants will pull out a win this Super Bowl Sunday, all the delectable food we’ll be putting in our mouths is just as exciting.

and we’ve compiled a few of our favorites here:

Pepperoni Dip

Submitted by Apple Valley Patch editor Allison Wickler, courtesy of Crystal Branson, Gooseberry Patch Super-Fast Slow Cooking recipe book.

• 1 10-3/4 oz. can cream of celery soup
• 1 6-oz. package of pepperoni, chopped (a little more is definitely OK)
• 1 8-oz. package of cream cheese, softened and cubed
• Crackers of any kind.

Combine the first three ingredients in a slow cooker. Cover and cook on low for about two hours, then set the cooker on the "warm" setting and people can munch on crackers and dip throughout the party. Makes 8 to 10 servings.

Hot Spinach and Artichoke Dip

Submitted by Richfield resident Jake Rappe.

• 1 cup thawed, chopped frozen spinach
• 1 1/2 cup thawed, chopped frozen artichoke hearts
• 6-oz. cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 1/2 tsp. red pepper flakes
• 1/4 tsp. salt
• 1/4 tsp. garlic powder

Boil spinach and artichoke hearts in 1 cup of water until tender, drain and discard liquid. Heat cream cheese in microwave for 1 minute, or until hot and soft. Add remaining ingredients, stir well and serve hot.

Bacon-Wrapped Cocktail Wieners

Submitted by Raunatte Janisch, mother of Woodbury Patch editor Kris Janisch.

• 1 package of Lil Smokies cocktail wieners
• 1 lb. of bacon
• Brown sugar
• 1 box of tooth picks (I use the round ones; they are stronger.)

Slice the bacon in fourths. Wrap the bacon around the wiener. Fasten with a tooth pick. Place on a backing sheet. Sprinkle with brown sugar. Bake at 325 degrees. I turn them every 15 minutes and add a bit more brown sugar. They take about 45 minutes. You could bake them at a higher temperature, but then you really have to watch them. Put in a Crockpot and serve warm.

BBQ Fries

Submitted to Eagan Patch by user Deb.

• 5 tablespoons olive oil
• 6 tablespoons barbecue sauce
• 1/2 to 1 teaspoon hot pepper sauce
• 1/2 tsp. black pepper
• 1/2 tsp. paprika (optional)
• 1/4 tsp. ground cumin (optional)
• 2 pounds Russet or baking potatoes, scrubbed
• Sour cream (optional)

Heat oven to 450 degrees. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using). Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender; 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).

Buffalo Chicken Chili

Submitted by Mendota Height Patch editor Danielle Cabot.

• 1 tbsp. butter
• 1 can of lager
• 1 bottle Frank’s buffalo sauce
• 1 package mirepoix mix from Cub Foods or Trader Joe’s (or chop up two celery stalks, two carrots and a medium onion)
• 2 cans great northern white beans
• 1 can of corn
• 1 pkg. of ground turkey or chicken
• Wheat rolls
• Blue cheese or ranch dressing

Put the chicken or turkey into your soup pot to cook. Be sure to stir so it cooks evenly and you crumble the meat. I usually add some chopped garlic.  Melt butter into deepish frying pan, add chopped veggies. Pour in a little over half the beer and simmer until cooked and liquid reduced a bit. Add drained beans, drained corn and half the bottle of buffalo sauce to meat. Pour simmered veggies and beer into the soup pot. Stir and simmer to desired thickness. Serve in a bowl with wheat rolls and a dollop of blue cheese or ranch dressing on top.

Cookie Salad

Submitted by Inver Grove Heights Patch editor Keighla Schmidt.

• 2 large boxes vanilla pudding
• 1 can Manderian oranges
• 2 cups buttermilk
• 9 oz. container whipped cream
• 1 crushed package of fudge stripe cookies

Combine pudding mix powder (don't make the pudding, just use the powder) and buttermilk for two minutes. Stir in the whipped cream. Drain and add mandarin oranges. Crush the cookies inside the package before opening the bag to reduce a mess. Stir in three-quarters of the package and mix in the salad. When ready to serve sprinkle the last of the cookies on top of the salad. Serve cold.