Awesome Super Bowl Recipes!

Well, the Super Bowl is coming up. Super Bowl XLVIII, to be precise. Don’t get too worried by that string of Roman numerals; we’re only two years away from 2016’s Super Bowl L. Here in New York, we may not have a team in the game but for the first time, the game itself is being hosted on our home turf, just across the Hudson at the Meadowlands, home of the Giants. This is the first open-air Super Bowl to be held in a cold weather city, which means that it might be frigid out there, both for the players and for the spectators. And since if you don’t have a ticket already you probably can’t get one, you’re just gonna have to watch it at home.

But that doesn’t mean it can’t be a party, does it? Absolutely not.

Break out the bright-red Daisy cups, make sure you’ve got plenty of ice, and get ready to dig in, because a Super Bowl party is more than just cracking open a bag of Doritos and ordering a pizza.

Chicken Nachos!


  • 6 cups blue corn chips
  • 3 cups shredded cooked chicken
  • 1 cup Daisy Brand Sour Cream
  • 3/4 cup salsa
  • 1/4 cup chopped green onions
  • 1 tablespoon fajita mix
  • 1 tablespoon freshly squeezed lime juice
  • 3/4 cup canned black beans, rinsed and drained
  • 1/4 cup sliced banana peppers
  • 1/2 cup sliced black and green olives
  • 1 cup shredded Mexican cheese blend
  • 1 avocado, sliced


Heat the oven to 400 degrees. Arrange the corn chips on a large baking tray. In a large bowl stir together the shredded chicken, ¾ cup sour cream, ½ cup salsa, green onions, fajita seasoning mix, and fresh lime juice. Mix well. Spoon the chicken mixture evenly on top of the corn chips. Sprinkle the chicken with the black beans, banana peppers, and olives. Top with shredded cheese. Bake the nachos for 3 to 5 minutes or until the cheese is melted. Garnish with avocado slices, the remaining salsa, and the remaining sour cream. Add the jalapeno peppers for additional flavor, if desired.

Tamale Corn Cakes!


  • 1/2 cup green Verde sauce (green enchilada sauce)
  • 1/2 cup fresh cilantro
  • 1 tablespoon chopped jalapenos
  • 4 green onions, sliced
  • 1 1/2 cups frozen corn, thawed
  • 1/2 cup very soft butter
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup masa harina
  • 2 tablespoons all purpose flour
  • 2 medium Roma tomatoes, diced
  • 1/4 cup diced green bell pepper
  • 1 teaspoon grated lime peel
  • 1 tablespoon lime juice
  • 1/2 cup Daisy Brand Sour Cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon taco seasoning mix


Heat the oven to 400 degrees. In a food processor, combine the enchilada sauce, 1/4 cup of the cilantro, the jalapeños and 2 of the green onions. Cover and process for 20 to 30 seconds or until smooth. Pour in to a small container and refrigerate. Rinse the food processor bowl. Place 1 cup of the corn in the food processor. Cover and process for 20 to 30 seconds or until smooth. Add the butter, sugar and a pinch of the salt. Cover and process for 30 seconds or until smooth and well combined. Add the masa harina and the flour. Cover and pulse for 4 or 5 times or just until moistened. Stir in the remaining 1/2 cup corn. Turn the dough onto a work surface lightly coated with masa harina. Roll the dough into a log. Cut in 8 portions. Pat each portion into a 3-inch round. Place on an ungreased cookie sheet. Bake the cakes for 15 minutes or until the bottom is a deep golden brown. Turn the cakes over and bake for 5 minutes longer or until golden brown. Meanwhile, chop the remaining 1/4 cup cilantro. In medium bowl, mix the cilantro, tomatoes, bell pepper, lime peel, lime juice and remaining salt. In a small bowl, mix 1/3 cup of the sour cream, the mayonnaise and taco seasoning. To serve, pour the chilled green sauce on a serving platter. Top with the hot corn cakes. Spoon the tomato mixture over each corn cake. Drizzle with the sour cream sauce. Dollop the cakes with the remaining sour cream.

Potato Skin Poppers!


  • 3 cups frozen, diced potatoes (or hash browns)
  • 2 cups shredded cheddar cheese
  • 2 cups Daisy Brand Sour Cream
  • 3/4 cup cooked bacon pieces
  • 1/3 cup chopped green onions
  • 1 dash salt & pepper to taste
  • 14 8-inch flour tortillas
  • 2 tablespoons butter, melted


Preheat the oven to 350 degrees. Cook the potatoes in a skillet according to the package directions. In a large bowl, stir together the cooked potatoes, Cheddar cheese, 1 cup sour cream, bacon, green onions, and salt and pepper. Warm the tortillas according to the package directions. Spoon equal amounts of the mixture in the center of the 14 tortillas. Fold in two sides of each tortilla to meet in the middle, and then roll burrito-style. Brush the outside of each rolled tortilla with melted butter and place on baking pan with seam down. Bake for 12-15 minutes, or until golden brown. Let cool for 5 minutes then cut diagonally into halves. Serve with the remaining sour cream.



  • 2 medium plum tomatoes, seeded and finely chopped
  • 1/2 cup finely chopped red onion
  • 2 garlic cloves, finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 ripe avocados, peeled, seeded and cubed
  • 1/4 cup Daisy Brand Sour Cream


Combine the tomatoes, onion, garlic, lime juice, olive oil, salt and pepper in a medium bowl; mix well. Add the avocado and mix, mashing the avocado slightly. Fold in the sour cream. Place plastic wrap directly on the surface of the dip. Refrigerate until ready to serve. Serve with tortilla chips.

Chicken Empanadas


  • 2/3 cup finely chopped cooked chicken
  • 1/3 cup finely shredded Mexican cheese blend
  • 1 tablespoons finely chopped chipotle pepper
  • 1 teaspoon adobo sauce (from 7 ounce can chipotle chilies in adobo sauce)
  • 2 tablespoons taco sauce
  • 2 tablespoons chopped fresh cilantro
  • 14.1 ounce package refrigerated pie crust dough
  • 1 large egg, beaten
  • 2/3 cup Daisy Brand Sour Cream
  • 1/4 teaspoon garlic powder


Heat the oven to 425 degrees. Move the oven rack to the center position. Mix the chicken, cheese, chiles, adobo sauce, taco sauce and chopped cilantro in medium bowl. On a lightly floured work surface, roll out one pie crust to a 12-inch circle. Using a 3-inch round cutter, cut out 15 circles. Using half the chicken mixture, place 1 slightly rounded teaspoon mixture in center of each circle. Brush the outside edges lightly with the egg. Fold over to make half-moons and pinch the edges to seal. Place the empanadas 1-inch apart on a large ungreased cookie sheet. Press around sealed edges with a fork. Prick the tops with a fork and brush with the egg. Bake in the center of the oven for 10 to 12 minutes or until golden brown. Meanwhile, using the remaining pie crust and chicken mixture and cheese, prepare the remaining appetizers. Place the second batch of empanadas on another cookie sheet. Bake as directed above. Mix the sour cream and garlic powder in small bowl. Serve the empanadas with a dollop of the sour cream mixture. Tip: The empanadas can be made ahead of time, covered and refrigerated prior to baking. Add one minute to the baking time if prepared ahead.

Ranch Potato Wedges


  • 5 Yukon gold potatoes, cut into wedges
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoon chili powder
  • 2 cups Daisy Brand Sour Cream
  • 1 packet dry ranch dip mix
  • 1/2 cup heavy cream
  • 1/4 cup bacon bits
  • 1/4 cup sliced green onions


Pre-heat the oven to 425 degrees. In a large bowl, combine the potatoes, oil, salt, pepper and chili powder. Toss until the potatoes are evenly coated with the seasoning. Spread the potatoes out on a sheet tray lined with parchment paper. Bake the potatoes for 25-30 minutes or until tender when pierced with a fork. While the potatoes are cooking, mix the sour cream, the dip mix and the heavy cream in a medium bowl; combine well. Once the potatoes are done, transfer the wedges to a serving platter. Spoon the sour cream sauce over the potatoes. Top the wedges with bacon bits and green onions.

Spicy  Chicken Wings


  • 3/4 cup hot sauce
  • 1 tablespoon butter
  • 1 cup Daisy Brand Sour Cream
  • 4 ounces crumbled blue cheese
  • 2 tablespoons mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • 1 garlic clove, finely minced
  • 16 chicken wings
  • 2 tablespoons canola oil


Place the hot sauce into a small saucepan and heat until warm. Add the butter and whisk until melted; set aside. Mix the sour cream, blue cheese, mayonnaise, Worcestershire sauce, salt, and garlic in a medium bowl. Mix the dip until incorporated; place in refrigerator until ready to serve. Preheat the oven to 425 degrees. Place the wings on a sheet pan and toss with the oil. Bake the wings for 20 minutes. Remove the wings from the oven and place them in to a large bowl. Add the hot sauce mixture and toss with the wings until they are evenly coated. Serve the chicken wings along with the blue cheese sauce for dipping.



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