What Do Buffalo Area Residents Make for Super Bowl Parties? YOUR Recipes Here!

The commercials.

The parties.

The food.

Oh yeah, and there's a GAME!

Sunday, February 7, 2016 is sure to be a historic game, not only due to the obvious nature, but since it's the 50th, they're gonna pull out all the stops!  We asked Mix Morning Rush listeners for their favorite go-to recipes to bring to a big-game party.  The standard "chicken wing dip" came up several times...but the other ones sound JUST as delicious! No matter what team loses, these are all winners!

These are from our text line (716-241-9696)....

• Sue / Tonawanda:  apples with cream cheese, caramel, and chocolate chip dip!
• Tracy / Kenmore:  "Shrimp Dip" -- a can of shrimp, small onion chopped, one package of cream cheese.  Mix with fork.  If you want to get real fancy, pour cocktail sauce over.
• Sandy / Tonawanda:  "Drunk Hotdogs" -- one beer, one cup brown sugar, one cup BBQ sauce, and 2 packages of hot dogs sliced in diagonal slices.  Throw it all in a pan, heat on low for an hour until sauce is thick. BOOM!
• Crystal / Depew:  Sausage Dip -- cook 1 lb sausage, drain, add 2 packages of cream cheese and one can of Rotel.  Serve with tortilla chips!
• Michele / West Seneca:  Meatballs with a jar of grape jelly and a jar of chili sauce in crockpot for 6-8 hour
• Jeremy / Buffalo:  I bring Snickers salad.  Snickers, apples, and Cool Whip mixed together...there's never leftovers.

Submitted via email:

Slow Cooker Louisiana Jambalaya (Donna from Akron)

1 lb andouille sasage, sliced 1/2 in thick
2 green bell peppers, chopped
2 stalks celery, chopped
1 bunch scallions, chopped
1 28-oz can diced tomatoes
1 c. converted rice
1 1/2 c. low-sodium chicken broth
2 tsp Cajun seasoning
2 bay leaves
1/2 tsp dried thyme
1/8 tsp cayenne
1 lb large shrimp, pealed and de-veined

Combine everything EXCEPT shrimp in 6-qt slow cooker.  Cover and cook on low 4 hours.  add shrimp during last 20 minutes of cooking.  Remove bay leaves before serving. Garnish with fresh parsley if desired

Garlic Parm Chicken Wing Dip (Nicole from Tonawanda)

4 boneless, skinless chicken thighs
3-4 large garlic cloves
3 tbsp extra virgin olive oil
Parmesan cheese (handful)
Romano cheese (little less than a handful)
Mozarella cheese (handful)
3/4 jar bleu cheese dressing
2 packages cream cheese

Boil chicken until fully cooked.  Chop into small pieces.  Heat garlic in EVOO until slightly golden brown (4-5 min on medium heat).  Add chicken.  Set aside, let chicken cool enough that when you sprinkle your handfuls of Parmesan and Romano cheeses, it doesn't all melt too quickly.

Smear cream cheese on bottom of baking dish.  Add chicken mixture on top, carefully spread bleu cheese over.  Sprinkle on Mozzarella.  Serve!

Hot & Spicey Pretzels (Debbie from Cheektowaga)

1 bag/box hard sourdough pretzels
1 c. olive oil
1 tbsp cayenne pepper
1 tbsp Montreal steak seasoning
1 tsp dill weed
1 packet Hidden Valley Ranch dressing

Preheat oven at 200.

break up pretzels into smaller pieces and place in bowl.

Mix together olive oil, cayenne, seasoning, dill, and dressing mix.  Pour mixture over broken pretzels, toss to coat well.

Bake 2 hours, tossing pretzels every 30 minutes.