The recipe box: Super Bowl party planner

By Cynthia Hager
Poca High School

Everyone knows that February has what is probably the most beloved day for all males in the United States - Super Bowl Sunday. The big game is a perfect time for a big party, so whether you’re attending a bash or throwing one of your own, here are some quick and easy dishes that are gauranteed party pleasers.

Chili Cheese Dip

Ingredients:
8 ounces cream cheese
1 (15-ounce) can chili with beans
1 1/2 cups cheddar cheese
Tortilla chips

Directions: Spread cream cheese evenly along the bottom of a 10-inch microwave-safe dish. Spread chili over cream cheese and top with cheese. Microwave on high for 4 to 5 minutes or until cheese is completely melted. Serve with tortilla chips.

Buffalo Wings

Ingredients:
1/4 cup melted butter
1/4 cup Louisiana Hot Sauce
1 pound chicken wings

2. Combine butter and hot sauce in a small bowl.

3. Toss chicken wings in the sauce until completely coated.

4. Place wings on an ungreased baking sheet and bake for 30 minutes, turning them over once about halfway through to cook completely.

Cheese and Chile Enchiladas

Ingredients:
4 ounces cream cheese
1/4 cup sour cream
2 cups salsa
1 (8-ounce) can tomato sauce
1 (14-ounce) can diced green chiles
1/2 teaspoon cumin
3 cups grated cheddar or jack cheese
Salt and pepper
12 6-inch flour or corn tortillas

1. Preheat the oven to 325 degrees.

2. Place cream cheese and sour cream in a large bowl and stir until smooth. Combine salsa and tomato sauce in another bowl and add 1/2 cup of that mixture to the cream cheese.

3. Drain corn and add it, the chiles, cumin and 2 cups of cheese to the cream cheese and stir well. Season with salt and pepper.

4. Spread 1/2 cup of the salsa and tomato sauce over the bottom of a 9 by 13-inch pan. Microwave tortillas on high for about 30 seconds to soften them (which prevents cracking when you roll them). Place roughly 1/3 cup of the filling on each tortilla, then roll and place seam side down in the pan. Spread the remaining 1 1/2 cups of salsa and tomato sauce over the enchiladas, coating them well.

5. Bake for 15 minutes. Then, sprinkle the remaining cup of cheese over the enchiladas and bake for 10 more minutes or until the cheese is melted.