The Giants and Patriots will meet in a Super Bowl rematch in a couple weeks and SB party planners have most likely already begun the appetizer and meal planning process. It’s important to have a cornucopia of platters available, but which recipes are the most popular? Travers Collins Chefs Extraordinaire to the rescue!

Betty Ann’s Hearty and Manly Baked Beans are sure to tantalize the taste buds of your house guests:

1 lb. ground beef

1 lb. bacon

1 onion, chopped

½ cup ketchup

½ cup BBQ sauce

1 tsp. salt

¼ cup prepared mustard

¼ cup molasses

¾ tsp. pepper

1 tsp. chili powder

2- 16 oz. cans – red kidney beans

2- 16 oz. cans – pork & beans

2- 16 oz. cans – butter beans

Brown ground beef, bacon & onion.  Drain fat.  Combine & add all ingredients, except beans. 

Stir well.  Add beans.  Stir well.

Bake for 1 hour at 350º.  (She uses a 13” x 9” baking pan.)

Leftovers can be frozen.

She recommends adding pulled pork, mac n’ cheese and coleslaw for an all-around filling meal that is easy to snack on, and easy to go back for seconds, and thirds!

Barb Krellner, our resident Master of All Dips and other fantastical feasts has a few dishes that will surely keep your guests coming back until the Bills earn their way into the Super Bowl:

Reuben Dip

3 pkgs. Wafer sliced corned beef – sliced into strips

16 oz. drained sauerkraut – chopped

1 cup mayonnaise

1 cup shredded swiss cheese

1 cup shredded cheddar

Mix into glass pan and bake at 350 degrees. Serve with rye bread.

Buffalo Chicken Wing Dip

1 – 8 oz. cream cheese

½ stick butter

½ bag of shredded mozzarella cheese

½ bottle of Anchor Bar chicken wing sauce (or any brand)

1 can of chicken breast

½ bag (remaining) of shredded mozzarella cheese

Heat first 3 ingredients in microwave and cream together. Add ½ bottle of Anchor Bar sauce, 1 can of chicken breast drained (break the chicken apart before adding to mixture). Mix together then top with remaining ½ bag of cheese. Heat in microwave until heated through (bubbly).

Philly Cheesy Chili Dip

1 (8 oz.) pkg. Philadelphia Cream Cheese

1 can (10.5 oz.) chili

½ cup shredded cheddar cheese

2 Tbs. chopped cilantro

Place unwrapped block of cream cheese on microwavable plate; top with chili and cheese. Microwave on HIGH 45 seconds. Sprinkle with cilantro. Serve with assorted crackers.

Make 18 servings, about 2 Tbs. each.

Barbeque Hamburgers

3-4 lbs. ground beef (chuck)

2-3 cans tomato soup

3 – 8 oz. cans stewed tomatoes

3 green peppers

2-3 medium onions

2-3 tbs. white vinegar

4 tbs. brown sugar

1-2 tbs. worstershire sauce

Bullseye bbq sauce – to taste

Salt & pepper

In large pot, mix tomato soup, stewed tomatoes, vinegar, brown sugar & bbq sauce. Simmer while frying peppers, onions & patties.

Fry peppers & onions (with some salt & pepper) in oil. Add to sauce. Make patties. Salt & pepper patties when placing in fry pan.

Fry patties in same fry pan (adds flavor to burgers). Add burgers to sauce and simmer for at least 2 hours.

Makes about 16-20 burgers                        

Peanut Butter Pie

1 cup crunchy peanut butter

1 cup milk

1 (8 oz.) cream cheese, softened

2 cup confectioners sugar (optional)

12 oz. Cool Whip

2 graham cracker crusts or chocolate cookie crumb crusts

Combine first 4 ingredients with electric mixer on low speed. Add Cool Whip. Poor into crusts. You can add Hershey’s syrup on top. Store in freezer.

Makes 2 large pies.

OR

1 graham cracker crust

8 oz. cream cheese, softened

¾ cup crunchy peanut butter

1 cup confectioners’ sugar (optional)

8 oz. Cool Whip

Blend cream cheese and peanut butter together. Add Cool Whip. Blend until smooth. Add confectioners’ sugar gradually; blend. Pour into graham cracker crust. Freeze for 3 hours. Makes 1 pie.

Lisa Braun dropped off these recipes, sure to score a Touchdown at your Super Bowl Party:

5 Layer Mexican Dip

1 can (15-1/2oz.) refried black beans

1 Tbsp. chili powder

½ tsp. ground cumin

1 cup sour cream

1 cup shredded cheddar cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

Mix beans, chili powder and cumin; spread on bottom of 9-inch pie plate. Top with layers of remaining ingredients, and refrigerate for several hours.

Velveeta Tex-Mex Beef and Potatoes

1 lb. ground beef

1 red pepper, chopped

1 onion, chopped

1 pkg. (101/4 oz.) taco seasoning mix

½ cup water

4 cups frozen southern-style hash browns

1 pkg. (10 oz.) Velveeta, cut into ½ inch cubes

Heat oven to 350 degrees. Brown meat with peppers and onions in large skillet; drain. Return to skillet. Stir in taco mix and water. Add potatoes, corn and Velveeta; mix well. Spoon into 13×9-inch baking dish; cover. Bake for 20 minutes occasionally stir after removing from oven. Bake uncovered for an additional 15 minutes or until heated through.

I don’t know about you, but my mouth is watering. I could honestly care less about either of these teams because they’re not the Bills or Browns (still need to represent my home team), but it’s easy to get excited about making some seriously unhealthy but delicious dishes.

  Katie Corbut, Account Coordinator