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The Super Bowl is a perfect opportunity to enjoy (and share) some of your favorite grub. We asked the Mason Nation for a play-by-play of their favorite Super Bowl party food. Try out these favorite recipes, submitted by ����AV faculty and staff. Thanks to all those who shared their recipes.

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Chili Cheese Corn Salad

Submitter: Brandon Cantrell, College of Public Health

Ingredients:

2 cans of whole kernel corn (drained)
1 cup diced green pepper
1 cup mayonnaise
1/2 diced red onion
1 8 oz bag shredded cheddar cheese
1 bag Chili Cheese Fritos

Directions:

1. Mix corn, green pepper, red onion, mayonnaise, and cheese in a large mixing bowl.
2. Cover and refrigerate the mixture for at least two hours for best results.
3. Before serving, add crushed Chili Cheese Fritos to the salad and mix throughout. Serve with tortilla chips (preferably scoops).

Notes: Add jalapeno peppers for an extra kick. 

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Easy Sliders

Submitter: Kelly Chandler, Stearns Center for Teaching and Learning

Ingredients:

Slider buns (i.e. King's Hawaiian)
Sliced deli cheese (Swiss recommended)
Sliced deli meat (ham recommended)
1.5 sticks (12 tablespoons) salted butter
1.5 tablespoons of Dijon mustard
1.5 teaspoons of Worchestershire sauce
1/2 a yellow or white onion, diced

Directions:

1. Cut the slider buns in half (to form a top and bottom), if they don't already come sliced.
2. Place the bottom bun layer onto a cookie sheet or in any oven safe pan/dish.
3. Layer sliders with slices of cheese and meat slices. The thickness of the layers is up to you.
4. Place the top bun layer atop sliders to complete assembly.
5. Melt 1.5 sticks of salted butter in a microwave safe bowl.
6. Mix Dijon mustard, Worcestershire sauce, and diced onion with the melted butter in a mixing bowl.
7. Drizzle the mixture from the bowl on top of the assembled sliders.
8. Bake at 350 degrees Fahrenheit for 15–20 minutes.
9. After they're baked, slice the sliders individually. (You can also slice the slides apart before drizzling and baking instead.)
10. Serve hot!

Note: Meat isn't required, but if you do want to include meat, go with thinly sliced deli meat.

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Philly Cheesesteak Egg Rolls

Submitter: Sam Price, University Events

“Go Birds! Fly Eagles Fly! E.A.G.L.E.S EAGLES!” said Price. 

Ingredients:

8–10 egg roll wrappers
1 lb thinly sliced steak, uncooked (ribeye or any cut you like)
1 white onion
8–10 slices white American cheese
1 egg
Salt and pepper to taste
Oil for frying
Ketchup and Cheez Whiz for dipping

Directions:

1. Sauté onions until golden brown; set aside.
2. Cook meat in same pan until just cooked through; don't overcook.
3. Combine meat and onions and let cool.
4. Lay out egg roll wrappers. Stuff each wrapper with meat and onion mixture; don't overstuff. Break up the white American cheese and add to each roll.
5. Brush the edges and corners of each wrapper with egg wash (beaten egg and water), roll it up, tucking the sides in. Brush each roll with egg wash and put on a baking sheet.
6. Bake at 350 degrees Fahrenheit until golden brown.
7. Serve with ketchup and Cheez Whiz for dipping.

Notes: Adjust the spice with the cayenne. Add more for more spice, or add hot sauce to your serving if you want more heat. Blend to your preferred consistency. You can also fry these in a pan with oil or fry in an air fryer for a crispier texture.

Tip: These can be made ahead of time or even frozen before frying. 

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White Chicken Chili

Submitter: Melanie Balog, Strategic Communications

Credit and instructions:

Tips: The crispy tortilla topping gives the chili a chip-and-dip vibe. Kids can help with crumbling the baked tortillas. (But if you want to skip that step you can always use pre-cut tortilla strips from the salad aisle.)

Balog uses cannellini beans or Northern white beans instead of hominy. It's great with your favorite salsa on top, along with sour cream or yogurt, as suggested.

“This is not strictly a Super Bowl recipe, but it is a crowd-pleaser that my family asks for as soon as the weather turns cold. It's such a fan favorite at my house that we had it for dinner on Christmas last year!” said Balog.

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Buffalo Chicken Roll-ups

Submitter: Lauren Reuscher, Strategic Communications

Ingredients:

8 tortillas
2 cups shredded chicken
1 cup shredded cheddar cheese
2 8 oz packages of cream cheese, softened
1/2 cup Frank's Hot Sauce (add more or less, if desired)

Directions:

1. Combine cheddar and cream cheese with a hand mixer until creamy.
2. Add Frank's to desired taste.
3. Mix in the chicken.
4. Spread onto each tortilla in a thin, even layer. Leave an inch or so uncovered around the edges.
5. Roll up tight and wrap in plastic wrap. Repeat with all the tortillas.
6. Refrigerate and slice into 1-2 inch pieces after at least one hour.

"When you slice them up, you can just eat the end pieces that don't look as neat. Something for the chef. These are usually a hit at potlucks and parties," said Reuscher.