Our fans sure did party for the Super Bowl and they had their share of good eating!  Check out some of our favorite recipes sent in by our blog followers.

Buffalo Chicken Wing Dip

Made by Mindy, Buffalo, NY

Ingredients:

– 1 can of chicken

– 1 jar of light blue cheese

– 1 cup of hot sauce

– 2 bricks of reduced fat cream cheese

– 1 bag of shredded cheddar cheese

Directions:

Put all ingredients in a crock pot and cook on high until melted.  Serve from crock pot to keep warm.

Cinnamon Churro Chex Mix

Made by Natalie, Geneseo, NY

Ingredients:

– 9 cups Chex cereal

– 3 cups cinnamon chips

– ½ cup powdered sugar

– ¼ cup granulated sugar

– 1 ½ teaspoon ground cinnamon

Directions:

Pour Chex cereal into a bowl.  Set aside.  Combine sugars and cinnamon in another small bowl.  Set aside.  In a microwavable bowl, melt the cinnamon chips.  Heat for 2 minutes, stirring every 30 seconds.  Pour melted cinnamon chips over cereal and stir until well coated.  Sprinkle with the cinnamon sugar mixture.  Toss to coat.

Boneless Buffalo Wings

Made by Darren, Amherst, NY

Ingredients:

– oil

– 1 cup all-purpose flour

– 2 teaspoons salt

– ½ teaspoon ground black pepper

– ½ teaspoon cayenne pepper

– ¼ teaspoon garlic powder

– 1/2 teaspoon paprika

– 1 egg

– 1 cup milk

– 3 skinless, boneless chicken breasts, cut into ½ inch strips

– ¼ cup hot pepper sauce

– 1 tablespoon butter

Directions:

Heat oil in a deep fryer or large saucepan to 375 degrees Fahrenheit.    Combine flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl.  Whisk together the egg and milk in a small bowl.  Dip each piece of chicken in the egg mixture, then roll in the flour bend.  Repeat so that each piece of chicken is double coated.  Refrigerate for 20 minutes.  Fry chicken in the hot oil and cook until the exterior is brown and the juices run clear (approximately 5-6 minutes per batch).  Combine hot sauce and butter in a small bowl.  Microwave sauce on high until melted.  Pour sauce over chicken and mix to coat.

Cheese Fondue

Made by Sydney, Pittsburg, PA

Ingredients:

– 1 cup of dry white wine

– ½ pound shredded Swiss cheese

– ½ pound shredded Gruyere cheese

– 2 tablespoons all-purpose flour

– ¼ teaspoon salt

– ¼ teaspoon ground nutmeg

Directions:

Simmer wine in fondue pot.  Add Swiss cheese, Gruyere cheese, ¼ pound at a time.  Stir after each addition of cheese until melted.  Stir in flour.  When all cheese has melted, stir in salt and nutmeg.  Serve with a variety of dippers.

Buffalo Chicken Sliders

Made by Sara, Clarence, NY

Ingredients:

– 1 tablespoon vegetable oil

– 2 pounds boneless, skinless chicken thighs

– kosher salt

– freshly ground black pepper

– 1 tablespoon dark brown sugar

– 2 teaspoons paprika

– ¼ teaspoon cayenne pepper

– 1 cup Frank’s Red Hot Sauce

– 12 small rolls

–  Ranch dressing

– 1 cup blue cheese crumbles

– tomato slices

– green leaf lettuce

Directions:

Heat a 12 inch skillet over medium-high heat.  Add in the oil.  Sprinkle both sides of the chicken with salt, pepper, brown sugar, paprika, and cayenne.  Sear both sides of the chicken until golden brown.  Add hot sauce into the skillet.  Bring to a simmer and then place in the oven until chicken is 160 degrees Fahrenheit.  After chicken cools, pull the meat apart and place back in the oven at broil until crusty and caramelized on top.  Place the chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes, and lettuce.

Macaroni & Cheese

Made by John, Orlando, FL

Ingredients:

– 16 oz. macaroni pasta

– ½ cup butter

– 1 teaspoon salt

– ½ teaspoon pepper

– ½ cup flour

– 3 ½ cup milk, warmed

– ¼ cup chicken broth

– ½ pound Velveeta queso cheese block, cubed

– ½ pound cheddar cheese, cubed

– ½ cup panko bread crumbs

– 1 tablespoon parsley

– 2 tablespoons butter, melted

Directions:

Cook pasta for about 2-3 minutes less than directions on the box.  In a saucepan, melt butter, salt, and pepper.  When melted, add flour and stir until smooth.  Let cook for 1 minute.  Add milk and chicken broth.  Whisk and bring to a boil.  Add cheeses and stir until melted.  Pour over cooked pasta into a greased 9×13 dish.  Combine panko, parsley, and melted butter in a small bowl.  Sprinkle over macaroni and bake uncovered for 30 minutes at 350 degrees.

Velveeta Cheese Dip

Made by Megan, Tuscaloosa, AL

Ingredients:

– 16 oz. salsa

– 16 oz. Velveeta cheese block

Directions:

In a large glass dish cut up Velveeta into blocks and melt in the microwave until soft.  Stir in salsa until completely blended.  Serve with tortilla chips.

Bacon Cheddar Dip

Made by Jason, Galveston, TX

Ingredients:

– 2 packages cream cheese, softened

– 2 cups sour cream

– 1 small onion finely chopped

– 2 tablespoons mayonnaise

– 1 pound bacon cooked and crumbled

– 4 cups shredded cheddar cheese

Directions:

In a bowl beat together cream cheese, sour cream, onion, and mayonnaise.  Stir in bacon and 3 cups of cheese.  Spread into an 11×7 baking dish.  Sprinkle with remaining cheese and bake at 350 degrees for 25 minutes.

Buffalo Chicken Egg Rolls

Made by Jessica, Boston MA

Ingredients:

– 12 egg roll wrappers

– 1 cup cooked and shredded chicken

– 2/3 cup Frank’s Red Hot Sauce

– 1 cup crumbles blue cheese

– 1 cup broccoli slaw or cole slaw

Directions:

Lay egg roll wrappers on a clean work surface.  Mix chicken and hot sauce until well coated.  Place 1 tablespoon of slaw on the bottom right corner of one of the wrappers.  Place 2 tablespoons of shredded chicken and spoon 1 tablespoon of the blue cheese crumbles over the chicken.  Fold the egg rolls so that the filing is completely encased in the wrapper.  Place the egg rolls on a greased cookie sheet and spray each egg roll with non-stick cooking spray.  Bake for 12-15 minutes on 400 degrees until egg rolls are a golden brown.   Serve with blue cheese.

BBQ Chicken Dip

Made by Melissa, Boston, MA

Ingredients:

– 12 oz. cooked chicken, chopped

– 1 block of cream cheese, softened

– ¾ cup barbeque sauce

– ¼ cup ranch dressing

– ¼ cup sour cream

– 1 ½ cup shredded cheddar cheese

– 1 green onion chopped

Directions:

Combine chicken, cream cheese, sour cream, ranch dressing, barbeque sauce, and 1 cup of cheddar cheese in a mixing bowl.  Pour mixture into a lightly greased 8×8 baking dish.  Top with green onion and remaining cheese.  Base 25-30 minutes on 350 degrees.  Serve with tortilla chips.