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92.9 The Wave is prepping you for the BIG GAME this Sunday.  Here are some favorite game day recipes shared by Wave listeners you may also enjoy:
 

  Saratoga Chili
  Eileen Littleton of Virginia Beach
 
  3 lbs ground beef
  3 medium onions chopped
  4 cans Campbell’s Tomato soup
  4 cans kidney beans (not drained)
  2/3 cup chili powder.
 
  Cook the beef with the onions until the beef is cooked through. Mix in the chili powder well. Add the soup and beans. Bring to a boil, cover and cook for 20 min. Provide bowls for the chili, hot dogs to put the chili on, shredded cheese, tortilla chips and sour cream for nachos. One dish, three treats.
 

 
Spinach Dip
Christine Morales of Hampton
 
1 cup mayonnaise
16 oz sour cream
1 small package of dry soup mix
4 oz. can water chestnuts
10 oz package frozen chopped spinach, thawed & drained 
king bread round
 
Combine all ingredients (except bread) in large bowl.  Cut out a circle from top of king bread and create a "bowl". Break the cut-out piece into bite-size pieces to be used for dipping. Place mixture inside the king bread bowl.
 

 
  Queso
  Martha Pintoff of Norfolk
 
  3lb. block of Velveeta, cubed
  1 large jar Pace salsa
  1lb. ground beef
  1 bag of tortilla chips
 
  Brown meat and drain.  Mix cubed Velveeta and Pace in  a microwave safe bowl.  Heat for 3 minutes, mix, then heat until all is melted and combined.  Add ground beef and stir.  Serve with tortilla chips.
 

 
Skinny Taco Dip
Annalisa Murden of Chesapeake
 
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives,
 
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
 

 
  Crab Dip
  Marilyn Hug of Williamsburg
 
  1 pound crab
  1 pound cream cheese
  2 cups shredded cheddar cheese
  1 half of an onion
  8 oz. sour cream
  Salt & pepper to taste
  Old Bay
 
In a sauce pan combine cream cheese and cheddar until melted then add crab. take off heat and add the rest of the ingredients.  Serve with any kind of chips.
 
Also serve crab cakes.
2 slices of bread
1 pound of crab
1 egg
1tbsp. mayonnaise
1tsp. seafood seasoning
1tsp. Worcestershire sauce
2tsp. baking powder
1/4 tsp. Salt
 
Shape into cakes and fry on olive oil and butter.  Cole slaw and potato salad go good with this stuff
 

 
Slow Death Cheese Dip
Corey Schrode of Virginia Beach
 
2lb Velveeta Cheese 
16oz can of chili with beans
2 16oz bottles of Pace Salsa
Small bottle of taco sauce
1 can of Tamales
 
Cut up cheese and tamales.  Put in slow cooker with the remaining ingredients.  Cook on high for 2 hours.  Stir occasionally.  Serve with tortilla chips.
 

 
  Taco Dip
  Kathy Blackwell of Yorktown
 
  1 can refried beans
  1 package of cream cheese
  1 packet of taco seasoning
  1 package of shredded cheddar cheese
  1 lb of hamburger browned and drained
  Lettuce, Tomatoes and Olives
 
Spread a can of refried beans in a casserole dish.  Then spread a layer of cream cheese that has been mixed with a taco seasoning packet.  Then spread a layer of crumbled hamburger that has been mixed with a packet of taco seasoning.  Next spread an 8 oz. packet of shredded cheddar cheese.  On top of this spread lettuce, chopped tomatoes, and sliced olives.  Bake in a 350 oven until warm and the cheese is bubbly.  Use with tortilla chips.
 

 
Ugly Dip
Brita Mizelle of Carrollton
 
1 package cream cheese softened
1 can Rotel tomatoes with mild chili’s
1 lb hot sausage browned and drained 
 
Put all in a crock pot and heat on low and serve with Fritos or dippers.
 

 
  Kim's Salsa
  SuzAnn LaVine of Chesapeake
 
  3 cans Mexican tomatoes
  1 medium onion, chopped
  ½ cup cilantro, chopped
  4 cloves garlic, minced.
  1 TBS lemon juice,
  1 TBS sugar
  Salt to taste
 
Combine and mix in food processor to desired consistency.  Chill until ready, serve with Tostitos.
 

 
Jalapeño Chicken Dip
Rose Vallera of Virginia Beach
 
1 lb skinless boneless chicken breasts (halves)
8 oz cream cheese (softened)
8 oz mayonnaise
8 oz shredded cheddar cheese
4 oz chili peppers (diced green)
1 jalapeno pepper (finely diced) 
 
Shred Chicken, mix all ingredient put save some cheese and peppers for the top Bake at 350 for 25 minutes
 

 
  Buffalo Chicken Dip
  Jane Clifford of Virginia Beach
 
  8 oz. pkg. cream cheese, softened
  1/2 cup blue cheese or ranch salad dressing
  1/2 cup Buffalo Wing Sauce
  1/2 cup crumbled blue cheese or shredded mozzarella cheese
  2 cans (12.5 oz. each) White Premium Chunk Chicken Breast in Water, drained
 
  Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, buffalo sauce and cheese. Stir in chicken.  Bake for 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
 

 
Potato Soup
Roberta Lane of Virginia Beach
 
1 lb ground beef
2 lb hash browns
2 lb Velveeta
1/2 pack of bacon, cooked and crumbled
30 oz chicken broth
 
Mix and put in a Crockpot, simmer and enjoy.
 

  Spicy Buffalo Cauliflower Bites
  Paul Donan of Virginia Beach
 
  1 cup water
  1 cup all purpose flour
  2 tsp garlic powder
  22 oz (6 1/2 cups) cauliflower florets
  3/4 cup Franks Hot Sauce
  1 tbsp melted unsalted butter
 
Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.  Combine the water, flour, and garlic powder in a bowl and stir until well combined.  Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.  While the cauliflower is baking, combine the hot sauce and butter in a small bowl.  Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with skinny blue cheese dressing if desired and celery sticks.
 

 
Sloppy Joe Casserole
Tanya Proffitt of Chesapeake
 
1 pound lean (at least 80%) ground beef
1/2 cup sliced green onions (8 medium)
1 can Sloppy Joe sauce (15.5 ounces)
1 can Green Giant® Mexicorn® whole kernel corn with red and green peppers, not drained (11 ounces)
1 can Pillsbury® Golden Layers® refrigerated flaky biscuits (5 biscuits, 6 ounces) add ingredients to list
 
Heat oven to 375 degrees F. In 12-inch skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.  Stir in Sloppy Joe sauce and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated. Spoon mixture into ungreased 1- to 1 1/2-quart casserole.  Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.  Bake uncovered 15 to 20 minutes or until biscuits are deep golden brown.
 

 
  Cowboy Caviar
  Lynn Pendergast of Suffolk
 
  1/2 onion chopped
  1 green pepper, chopped
  1 bunch of green onion, chopped
  2 jalapeno peppers chopped
  1 Tbs minced garlic
  1 pint cherry tomatoes, quartered
  1 8oz bottle zesty Italian dressing
1 can niblets corn, drained
1 can black beans, drained
1 can black eyed peas, drained
1/2 tsp coriander
1 bunch of fresh cilantro, chopped
 
Mix all the above ingredients. Chill for at least 2 hours or overnight. Serve with tortilla chips
 

 
Tropical Pineapple Dip
Randy Norton of Virginia Beach
 
1 10 oz, can crushed pineapple, drained,
1 8oz cream cheese
1/4th cup finely diced green onion
1/4 cup finely diced green pepper
1/2 cup chopped pecans
1 1/2 table spoons season salt
 
Mix all together well, refrigerate overnight, and serve with crackers
 

 
  Chicken Nachos
  Forrest Lilly of Portsmouth
 
  1 bag of tortilla chips
  2lbs. diced fajita seasoned chicken
  16 oz shredded Mexican cheese
  16 oz hot chunky salsa
  Diced green onions
  Diced tomatoes
 
Layer chips, then chicken, cheese, salsa, green onions and tomatoes. Broil until cheese is melted. Serve with sour cream if desired.
 

 
Baked Beans
Jimmie R Garris Jr. of Hayes
 
3 lbs of Pork-n-beans
½  bottle of molasses
½  medium onion diced
1/4 cup of catsup
2 teaspoons of mustard
4 tablespoons of light brown sugar
 
Combine all ingredients and cook for two and a half to three hours at 350 degrees.
 

 
  Sausage Dip
  Pamela Minnich of Virginia Beach
 
  2 rolls regular sausage
  1 roll of hot sausage
  1 can of Rotel tomatoes
  3 bars of cream cheese
 
  Fry and crumble sausage; drain really good; drain and add tomatoes; add cream cheese; cook on low   until cream cheese is melted; serve hot with tortilla scoops.
 

 
Barbecued Chicken Wings with Chipotle and Soy 
Shenae Harper of Suffolk
 
Marinade/Glaze
 
¾ cup soy sauce
¾ cup orange marmalade 
¾ cup fresh orange juice 
½ cup chopped fresh cilantro leaves 
1/3 cup chopped scallions (white and light green parts only) 
¼ cup vegetable oil 
4 teaspoons minced canned chipotle chilies in adobo sauce 
4 teaspoons ground cumin 
2 teaspoons finely grated orange zest 
4 garlic cloves, minced 
32 chicken wings ( 7 to 7-1/2 pounds total - wing tips removed)
¾ teaspoon freshly ground black pepper
 
In a food processor or blender combine the marinade/glaze ingredients. Process until the mixture is well blended, 2 to 3 minutes. 
 
Place the wings in a large, resalable plastic bag and pour in 1 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a large bowl, and refrigerate for 2 to 4 hours, turning occasionally.
 
Pour the remaining marinade into a small saucepan. Bring to a boil over high heat. Continue to boil until the liquid is very slightly thickened and reduced to a scant 1 cup, 8 to 10 minutes, whisking occasionally and lowering the heat if necessary so it doesn’t burn. Remove from the heat. Transfer 1/2 cup of the glaze to a small bowl for brushing on the wings at the end of grilling. Reserve the remaining glaze in a separate bowl for serving alongside the wings. 
 
Prepare the grill for direct cooking over low heat (250° to 350°F).
 
Remove the wings from the bag and discard the marinade. Season the wings with the pepper.
 
Brush the cooking grates clean. Grill the wings over direct low heat, with the lid closed, until the meat is no longer pink at the bone, 20 to 25 minutes, turning occasionally and watching closely to avoid over browning. Brush the wings with the 1/2 cup reserved glaze during the last 5 minutes of grilling time. Remove from the grill and serve the wings hot with the reserved glaze alongside for dipping.
 

  Philly Cheesesteak Wontins
  Suzanne Savage of Norfolk
 
  1 Package of Stakeums
  ½ tsp Minced Garlic
  1 package of chream cheese
  ½ cup green pepper (chopped)
  1 small onion (chopped)
  Grated patmesan cheese
  Fresh dround pepper
1 package of Wonton wrappers
 
Heat oven to 325. Spray mini muffins pan with olive oil . Carefully stuff each cup with a wonton wrapper making sure to pull it open so you can fill them later. Bake for approximely 10 minutes (depending on your oven). Don't let them overcook. Remove to cool for a few minutes. Then, cook an entire 6 pack of steakums with olive oil, half teaspoon of minced garlic and pepper. Drain and put it in a mixing bowl. Then add 1 block of softened cream cheese, 1/4 to 1/2 cup of chopped green bell pepper (small), onion, fresh grated parmesan cheese to your liking, cracked black pepper, garlic pepper, and any other seasoning you like. Mix it all up really well. Then spoon into the overcooked wontins. Bake at 350 for 15 to 20 minutes.
 

 
 

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