Looking for a tasty Super Bowl recipe? Our Shaw Local staff has you covered.

SuperBowl LVI is upon us. Maybe you’re excited to watch the Cincinnati Bengals take on the Los Angeles Rams on Sunday. Perhaps you can’t wait to see the Dr. Dre/Snoop Dogg/Eminem halftime reunion show. Or maybe you’re just in it for the commercials. Whatever the case, you’re probably gonna want to eat. It just so happens that we like to eat, too, and our staff here at Shaw Local has you covered with some of our own favorite recipes. You’re welcome.

Chili verde (pork or chicken)

1½ pounds tomatillos

5 garlic cloves, minced

2 Jalapeño peppers, seeded and chopped

2 Anaheim chilis, seeded and chopped

One bunch of cilantro leaves, coarsely chopped

2 pounds pork butt OR chicken thighs, cut into small pieces

Olive oil

1 small yellow onion, finely chopped

1 tablespoon dried oregano

2½ cups chicken stock

OPTIONAL: 2 (15-ounce) cans of hominy, drained

OPTIONAL: hot sauce, to taste

Preheat broiler. Husk and rinse tomatillos and then broil them until slightly charred. Cool slightly and then puree tomatillos, cilantro and hot peppers in a blender. Set aside.

In a casserole or Dutch oven, cover the cooking surface with olive oil and heat over medium flame. Add the pork or chicken pieces and then stir until browned on all sides. Transfer cooked meat to a platter and set aside.

Add onion to remaining oil and fat and saute until onion becomes translucent, then add garlic and stir an additional 2-3 minutes until garlic is softened but not browned. Return cooked meat to the casserole or Dutch oven. Add tomatillo puree and chicken stock into the meat mixture and stir. (Add hominy, if desired.)

Bring to a boil and then simmer, covered, about one hour. Season with hot sauce to taste. Serve with tortilla chips.

Submitted by Tom Collins, NewsTribune reporter

Dairy-Free Fiesta Dip

12 ounces silken or soft tofu

1 (1.1-ounce) packet of Hidden Valley Ranch Dips Mix — Fiesta flavor

1½ teaspoons white wine vinegar

½ cup your favorite jarred salsa

Cilantro sprigs (optional)

Press tofu to remove excess liquid. Mix pressed tofu in a blender with vinegar and Hidden Valley Fiesta Ranch mix until smooth. Pour contents into a serving bowl and stir in salsa. Add more or less salsa to flavor. Garnish with cilantro.

Serve with certified gluten free tortilla chips or fresh veggie tray.

(For a full dairy version, simply substitute tofu for 16-ounce tub of sour cream, and eliminate the vinegar.)

Submitted by Rebecca Meyer, Consumer Sales and Marketing Director

Warm Bean Dip

This recipe is provided by my wife, Julie. It’s a Super Bowl party favorite with our family and friends. While Julie suggests the dip be served with tortilla chips, I prefer Fritos, so I added it to the recipe.

1 (8-ounce) block cream cheese, softened

1 cup sour cream

2 (16-ounces) cans refried beans

1 (1-ounce) packet taco seasoning

1 cup cheddar cheese, shredded

1 cup Monterey jack cheese, shredded

A bag of tortilla chips or Fritos

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 inch baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top evenly with both cheeses.

Bake for 25 to 30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips or Fritos.

Submitted by Dennis Anderson, Vice President of News and Content Development

Black Bean Hummus

Two (15-ounce) cans of black beans (drained)

2/3 cup Tahini

4 tablespoons olive oil

5 garlic cloves

3 tablespoons lemon juice

3 tablespoons lime juice

1 cup fresh cilantro

1 teaspoon ground cumin

1 teaspoon paprika

1 tablespoon Goya Adobo

1 teaspoon oregano

1/4 teaspoon black pepper

1/2 teaspoon turmeric (optional)

Mix Tahini, olive oil and garlic in a food processor of blender for one minute. Added juices and blend for another minute. Then add cilantro, spices and beans and blend until creamy. Add additional oil or a little water to thin, depending on taste.

Submitted by Joe Biesk, Managing Editor

Party Sliders

1 package Hawaiian Sweet Rolls

1 1/2 pounds sliced roast beef, ham, turkey or lunchmeat of choice

1 pound sliced cheese (provolone, mozzarella, cheddar, Swiss)

Everything But The Bagel seasoning

sliced pickles

6 tablespoons butter or margarine, melted

french fried onions

Preheat oven to 350 degrees. Butter the bottom of a 13 x 9 baking pan. Slice Hawaiian rolls crosswise without separating into individual rolls. Put bottom half of rolls in pan. Layer meat, french fried onions, cheese, and pickles. Place top half of rolls on top. Brush rolls with melted butter and sprinkle with bagel seasoning to taste. Bake uncovered until heated through and cheese is melted, approximately 15-20 minutes. Slice into individual rolls.

Recipe easily can be adapted to individual taste.

Submitted by Steve Vanisko, Publisher — The Herald-News, Morris Herald-News

The Ringness Family Pizza Bread

1 pound mild or hot Italian sausage* (your preference)

* (can add spinach, or use whatever pizza toppings you like in place of Italian sausage)

1 package Pillsbury pizza crust

Italian seasoning to taste

Shredded mozzarella cheese

Pasta sauce

Preheat oven to 375 degrees. Brown Italian beef until cooked.

Unroll pizza crust onto lightly greased cookie sheet. Spread Italian sausage to cover the crust as much as possible. Sprinkle shredded mozzarella cheese over the top and add Italian seasoning.

Put a very small amount of pasta sauce over this (too much will make it soggy). Roll it up and seal the edges.

Bake until golden brown. Cut into slices and heat up extra pasta sauce for dipping.

Submitted by Jim Ringness, General Manager — Northwest Herald & Lake County Journal

Mama’s Pigskins in a Pot

This calico bean dish makes a nice hot appetizer or tide-me-over until the main entree, served up in small soup bowls before kickoff.

1/2 pound bacon

1 pound ground chuck or other ground beef

1 cup chopped sweet onion

1 cup chopped bell pepper

1 (15 1/2-ounce) can pork and beans or pinto beans

1 (15 1/2-ounce) can kidney beans

1 (15 1/2-ounce) can butter or lima beans

1 (15 1/2-ounce) can of navy beans

3/4 cup unpacked brown sugar

1 teaspoon vinegar

1 teaspoon Worcestershire sauce

1/2 cup ketchup

1 teaspoon yellow or brown mustard

2 Pinch salt

2 Pinch ground black pepper

1 or 2 tablespoon Corn starch (optional)

In oven or fry pan, cook bacon until crisp and set aside.

Add one tablespoon bacon grease to soup pot or Dutch oven. In pot, cook ground chuck or ground beef with onion, peppers, salt, black pepper, vinegar, Worcestershire. After beef is brown, stir in ketchup and mustard.

Add beans and brown sugar to the pot. Whisk in corn starch to thicken, if desired. Add crumbled bacon to pot. Season with another dash of salt and pepper. Bake at 350 degrees for 45 minutes. Transfer to slow cooker on low heat, if desired.

Submitted by Troy Taylor, Editor — Gazette and Telegraph

Ben’s Turkey Chili

This chili comes together really quickly, making it a low-effort, high-impact addition to any Super Bowl party — or a busy weeknight.

1 package (1 ounce) Chi Chi’s Seasoning ← The secret ingredient!

1 pound ground turkey, browned

3 stalks celery, chopped

1/2 onion, chopped

1-2 Jalapeño peppers(depending on how spicy you want it)

3 ounces cream cheese

8 ounces sour cream

1 can (10.75 ounces) cream of chicken soup

1 can (4 ounces) chopped green chilis

3 (15-ounce) cans of white beans (any combination of navy, great northern, cannellini and butter beans)

1 can (15-ounce) white corn, drained

1 can (14-ounce) chicken broth

1 green onion, chopped (For topping)

Queso fresco (For topping)

In a large pot on the stovetop, brown the turkey, celery and onions and drain any fat. Stir in the Chi Chi’s Seasoning Mix.

NOTE: Chi Chi’s brand seasoning is hard to find - I used to have a local grocer that stocked it regularly. Now I have to find it on Amazon. This is not a substitutable ingredient for me.

Add the cream cheese and sour cream and stir until smooth. Then add the remaining ingredients to the turkey mixture.

Cook on low until the desired thickness.

Submitted by Ben Draper, Digital Subscriptions Director

Instant Pot White Chicken Chili

2 large chicken breasts

15 ounce can black beans, drained and rinsed

15 ounce can white beans, drained

1 medium onion, chopped

15 ounce can corn with juice

10 ounce can Rotel diced tomatoes with green chilis

½ cup chicken broth or stock

1 teaspoon chili powder

1 teaspoon cumin powder

Packet of ranch dip or dressing mix

8 ounce package cream cheese, cut into six pieces

Place all of the ingredients into the instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice and 1/2 cup chicken broth.

Add chili powder, cumin and ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.

Cut cream cheese into six pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 minutes on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 minutes then switch the valve to the “venting” position to completely release steam before opening lid.

Remove the chicken breasts to a plate and shred apart with two forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired. (Recipe from Natashaskitchen.com.)

— Submitted by Inger Koch, Lifestyle Editor — Shaw Media, Editor — The Midweek

Party Cheese Ball

2 (8-ounce) cream cheese (room temperature)

2 cups shredded sharp cheddar cheese

1 tablespoon chopped pimento

1 tablespoon chopped green pepper

1 tablespoon chopped onion

2 teaspoons of Worcestershire sauce

1 teaspoon lemon juice

1/2 cup (2 ounces) finely chopped pecans

Mix cream cheese, cheddar cheese until well blended. Mix in all other ingredients (except nuts). Shape by hand into ball or desired shape, roll in nuts until surface is covered.

(shown here as a “football” for the big game)

Chill and serve with your choice of crackers or chips.

Submitted by Jeanette Smith, Regional Advertising Director — The BCR, NewsTribune & Ottawa Times

Powder Puff Cookies

2 1/2 cups white all-purpose flour

2 sticks (1 cup) of salted butter, softened

1 teaspoon vanilla extract

1/2 cup powdered sugar (+1 cup for rolling finished cookies in)

1/2 cup chopped walnuts (optional or add to taste)

Preheat oven to 350F. With a spoon, mix together butter, vanilla and powdered sugar in a large bowl. Slowly add in flour and mix by hand. Add chopped walnuts by hand.

Roll dough into small, tablespoon-sized round balls and place onto a baking sheet 2 inches apart. Bake 12 to 15 minutes until very lightly golden brown. Cool for 5 minutes and roll in a small bowl of powdered sugar.

Wait until cookies are completely cooled before rolling in the small bowl of powdered sugar a second time to preferred sweetness. (Yields: 2 dozen cookies)

Submitted by Katrina J. E. Milton, Reporter —The MidWeek, The Daily Chronicle