Score big with simple, scrumptious Super Bowl snacks FIRST DOWN!

All eyes will be on the gridiron come Super Bowl Sunday. Since 1958, when the Baltimore Colts took on the New York Giants in what’s been called the “Greatest Game Ever Played,” the sport has flourished, and its championship game has become a centerpiece for the gathering of friends and family, all rallying around their chosen team.

Whether you’re engaged in the action from kickoff to the clock’s fourth-quarter countdown, only during the half-time show or the wildly entertaining commercial breaks, food to accompany football ranks just as high as the evening’s entertainment. It’s a “loadyour-plate-up-and-find-a-good-spot” kind of event, and these recipes from some of the best cooks, and cookbooks, Beaufort County has to offer, will put the odds in your favor for the big win.

Betty Cochran’s Party Tortilla Rolls and Marilyn Eales’ ABC Dip with crackers are always a good bet, or you can sweeten up the championship deal with Ashley Wahlkamp’s delicious Monkey Munch or Madelyn Higby’s Date Bars. Spice up your game with Black Bean Salsa or make your own winning version of Tex-Mexi-Pies.

Whether your team is vying for glory or biding time for another chance at the title next season, score big this Super Bowl Sunday with some festive finger-food for football’s most fabulous event of the year — Go, (insert the name of your team here)!

Black Bean Salsa

RECIPE BY VAIL STEWART RUMLEY

2 cans black beans, rinsed and drained; 1/2 cup green onions, chopped; two cloves of garlic, minced; 2/3 cup cherry tomatoes, chopped; 1 fresh jalapeño, chopped; 1/3 cup cilantro, chopped; 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon salt; juice of one lime.

Mix together all ingredients and serve with tortilla chips.

Monkey Munch

RECIPE BY ASHLEY WAHLKAMP

“COUNTRY COOKIN’, FAVORITE RECIPES FROM THE HEART,” CHURCH OF GOD OF PROPHECY, WASHINGTON

9 cups Chex cereal; 1 cup semi-sweet chocolate chips; 1/2 cup peanut butter; 1/4 cup butter; 1 teaspoon vanilla; 1 1/2 cups powdered sugar.

Measure cereal into a large bowl and set aside. Heat chocolate chips, peanut butter, and the butter over low heat until melted. Remove from heat and stir in vanilla. Pour the mix into a 2-gallon, zip-top bag and add powdered sugar. Shake bag until everything is well-coated. Spread on waxed paper to cool. Refrigerate in an airtight container.

TEX-MEXI-PIES

RECIPE BY VAIL STEWART RUMLEY

1 pound of ground beef; 1 packet of taco seasoning; 1 can of refried beans; 1/4 cup salsa; 1 small can green chilis; 2/3 cup Cheddar cheese, grated; 1/4 cup cilantro, chopped; 1 package of Pillsbury mini-pie crusts (makes 14).

Cook ground beef until done, then add taco seasoning, following directions on the packet. Heat up refried beans. Place mini-pie crusts in muffin pan and cook according to directions (go for the lower end of the times range). Let cool. Set oven on 300 degrees. Mix salsa, green chilis and half the Cheddar cheese with ground beef. Layer a spoonful of refried beans, the ground beef mixture, then top with more cheese. Bake until cheese is melted. Sprinkle with chopped cilantro. (Cook’s note: I made this recipe up on the fly — so yummy! Feel free to add toppings of your choice: guacamole, sour cream, more salsa, etc.)

Cheese Biscuits

RECIPE BY JOHNIE SHAW

“TRADITIONAL TREASURES,” WOMEN ACTIVE FOR CHRIST, FIRST FREE WILL BAPTIST CHURCH, WASHINGTON

1/2 pound sharp Cheddar cheese; 2 sticks butter, softened; 2 cups Rice Krispies; 2 cups all-purpose flour; 1/2 teaspoon salt.

Grate cheese and mix with softened butter. Add other ingredients. Mold into small balls. Place on an ungreased baking sheet. Flatten with a fork. Bake at 325 degrees for 15 minutes.

Party Tortilla Rolls

RECIPE BY BETTY COCHRAN

“COOKING WITH GRACE, VOLUME II,” BATH CHRISTIAN CHURCH, BATH

1 package white flour tortillas; 2 cups sharp Cheddar cheese; 1 cup sour cream; 1 small package cream cheese, softened; 1 small can black olives, chopped; 1/2 cup green onion, chopped.

Mix cheeses, olives and onions. Spread a thin layer of cheese mix on tortilla and roll up tightly. Place tortillas in a covered container and refrigerate up to two hours. Slice in 1/4-inch slices, place on a service dish and serve as an appetizer.

(Cook’s note: add some diced chipotle peppers to this to really spice it up!)

ABC DIP (ALMOND-BACON-CHEDDAR)

RECIPE BY MARILYN EALES

“WITHOUT A DOUBT ST. THOMAS’ BEST,” ST. THOMAS EPISCOPAL CHURCH, BATH

1/3 cup slivered almonds, toasted; 6 strips of bacon, crumbled; 1 1/2 cups sharp Cheddar cheese, shredded; 1 tablespoon onion, finely minced; 3/4 cup mayonnaise; 1/4 teaspoon salt.

Toast almonds at 350 degrees for five to eight minutes. Combine all ingredients and serve with crackers.

Date Bars

RECIPE BY MADELYN HIGBY

“TERRA CEIA COOKBOOK NO. 2,” LADIES

AUXILIARY OF TERRA CEIA CHRISTIAN SCHOOL, PANTEGO

1 1/2 cups sugar; 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons vanilla; 1/2 cup shortening (can substitute butter), melted; 1 cup dates, chopped; 1 cup nuts, chopped; 2 eggs; powdered sugar.

Sift first four ingredients together; add remaining ingredients. Press mixture into a 9-by-13-inch pan. Bake at 350 degrees for 25 minutes. When done, cut and sprinkle with sugar.