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Super Bowl Sunday Recipes

Whether you're hosting a full-on Super Bowl bash or just watching with a few friends, these Arkansas Extension recipes will be a touchdown! 🏈

Buffalo Chicken Sliders

Recipe by Carla Due

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
  • 1/2 (1 ounce) package dry ranch-style salad dressing mix
  • 2 tablespoons margarine
  • Whole wheat rolls, split lengthwise

Directions

  1. Place chicken breasts in slow cooker. If you desire hot flavor, pour in three-fourths of the bottle of wing sauce over chicken; for mild flavor, pour one-half of the bottle over the chicken. Add ranch dressing mix and stir. Cover and cook on low for 5 to 6 hours.
  2. Once the chicken is cooked, shred the meat finely with two forks. Add margarine, remaining sauce, if desired; continue to cook for one hour more.
  3. Pile the meat onto buns and splash with remaining buffalo sauce to taste.

Optional Toppings: sliced onion, blue cheese crumbles, shredded cheddar, or shredded lettuce.

 

Dang Good Texas Chili

Recipe by Carla Due

Ingredients

  • 2 pounds lean ground beef, cooked and drained
  • 1 (46 ounce) can tomato juice
  • 1 (29 ounce) can tomato sauce
  • 1 1/2 cups chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup chili powder
  • Optional: 1-15 ounce can each kidney beans, and pinto beans, drained and rinsed

Directions

  1. In a large stock pot, brown hamburger, onions and bell peppers until soft. Add remaining ingredients. Bring to a boil; reduce heat to low. Simmer for 1 1/2 hours. Serve with favorite toppings. (Note: If preparing in a slow cooker, combine all ingredients and set on low for 8 to 10 hours, or high for 3-4 hours.)

🌶️ Optional for heat: add 1 chopped jalapeno or habanero pepper, depending upon degree of heat. Wear gloves, the oils will burn your skin if they come into contact with it.

 

Hot Pepper Dip

Recipe by Jean Ince, retired

Ingredients

  • 2 (8 oz.) packages cream cheese, room temperature
  • 1 cup mayonnaise
  • 1 cup Mexican blend shredded cheese
  • ½ cup Parmesan cheese
  • 1 (4 oz.) can diced green chilies
  • 1 (4 oz.) can diced jalapenos or 4 fresh jalapenos, seeded and chopped
  • 1 cup Panko crumbs
  • ½ cup Parmesan cheese
  • ¼ cup butter, melted

Directions

  1. Mix first six ingredients, put into a 2-quart greased baking dish.
  2. Mix Panko, remaining Parmesan and melted butter, sprinkle over cheese and pepper mixture.
  3. Bake at 375 degrees for 20 minutes.
  4. Serve warm with chips, crackers, or baguette slices.

 

Black Beans & Corn Salsa

Recipe by Jean Ince, retired

Ingredients

  • 1 (16 oz.) jar salsa
  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 1 (15.5 oz.) can corn kernels, drained or 1 ½ cup frozen
  • 1 (14.4 oz.) can chopped tomatoes, drained
  • 2 Tablespoons lemon juice
  • ¼ teaspoon garlic powder
  • 2 Tablespoons chopped fresh cilantro or 1 teaspoon dried (I prefer fresh)
  • ½ teaspoon ground cumin

Directions

  1. Combine all ingredients in a medium-size bowl.
  2. Cover and chill for 30 minutes before serving.
  3. Serve with chips or as a vegetarian side dish.
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