We asked readers to submit their favorite, go-to big game recipes for a chance to win a $20 giftcard from Big Y Supermarkets. You submitted dishes ranging from tasty dips, healthy main-meal options and satisfying snacks.

In an effort to be fair, and to just have an excuse to feed hungry Eagle staffers, recipes were chosen -- based on their level of ease to cook, re-heat and transport -- made and brought to the newsroom for testing.

All were delicious, but just like the Super Bowl, there can only be one winner in this foodie competition.

Congratulations to Anne Amirault, of Dalton, for her Super Tacobowl Dip recipe. The classic dip, which Anne says originated in Texas in the 1970s, has probably appeared at Super Bowl spreads across the country, but who can argue with a classic that uses three basic ingredients, it quick to make and easy to transport but still packs a big-game punch to the taste buds?

As Anne wrote in an email, "Whatever happens in the game, your tummy will be smiling!"

Anne's Super Tacobowl Dip

  • 1 lb ground beef cooked and drained
  • 1 16 oz. of Picante sauce (Anne uses mild, we went with medium at The Eagle for the appropriate amount of heat)
  • 1 16 oz. pkg. original Velveeta cheese
  • 1 bag of tortilla chips

In a large sauce pan combine the Picante sauce and small, cut up pieces of Velveeta cheese. Heat over low heat until cheese is melted, stirring often. Add the cooked, drained meat to the cheese and picante sauce mix and stir until completely combined.

You can make this night before and re-heat on game day right before serving. Serve with tortilla chips.


Here are a few other game-day recipes submitted by readers that are sure to win over any hungry crowd on Sunday.

Crowd Pleasing Black Bean Soup

Submitted by
Janis Monachina

"This soup is fat free, easy to make and loaded with flavor. Gluten Free and vegetarian, but don't tell anyone! It is one of our favorite winter soups!"

  • 4 cans of black beans rinsed and drained

  • 2 large chopped onions

  • 3 stalks of chopped celery

  • 1 large chopped carrot

  • 5-6 cloves of chopped garlic

  • 11 2 Tbs ground cumin

  • 1 Tbs minced chipotle chiles in adobo sauce

  • 2 tsp adobo sauce

  • 61 2 cups vegetable broth

  • 2 Tbs lime juice

  • Sea salt to taste

  • Garnishes (lime wedges, minced fresh cilantro, diced red onion, chopped avocado cubes, vegan or regular sour cream)

    Heat 1 2 cup of the vegetable broth in a 8 qt Dutch oven over medium/high heat to simmer. Add onions, celery, carrot and a dash of salt stirring occasionally until the vegetables are soft. Reduce heat to medium/low and add garlic and cumin stirring constantly about three minutes. Sir in beans, chipotle chiles, adobo sauce and the rest of the vegetable broth. Bring to a boil, then reduce to a low simmer to blend flavors about 10 minutes. Transfer to blender or food processor in batches. Return to pan, add a bit more vegetable broth if necessary. Heat again and add desired salt. Once you are ready to serve, stir in lime juice. Add garnishes separately.


    Oyster Cracker Snack

    Submitted by Diane Ranaldi of Dalton

    "This is a snack made for Super Bowl Fans. You don't have to take your eyes off of the screen as you enjoy this ‘can't stop eating this great snack, snack.' "

  • 1 box 16 oz. oyster crackers

  • 1 oz. packet Hidden Valley (Original Ranch Dressing Mix)

  • 3/4 cup vegetable oil

  • 1/2 teaspoon dill weed

  • 1/4 teaspoon lemon pepper

  • 1/4 teaspoon garlic powder

    Place crackers in a large bowl. Whisk the five ingredients together and pour over crackers and toss till all the crackers are coated. Place on a large baking sheet and bake at 250 degrees for 10 minutes. Turn crackers over and continue to bake an additional 10 minutes. Let cool and dig in.


    Bruschetta

    Submitted by Joyce Slater, of Pittsfield

  • 1 loaf of French bread

  • olive oil

  • 1 container of Parmesan cheese

  • Garlic powder

  • minced garlic (real garlic)

  • 1 can diced Italian tomatoes with garlic (14.5 ounces)

  • sliced kalamata olives or black olives (your choice)

  • finely shredded parmesan cheese

    Cut French bread in 1-inch slices. Brush the top side only of each slice with olive oil generously, sprinkle with garlic powder, then Kraft parmesan cheese. Place each slice on an ungreased baking sheet top sides up and bake in 375 degree oven until top sides are lightly browned. Remove from oven.

    To serve, top with tomatoes, fresh minced garlic, sliced kalamata olives and fresh shredded parmesan cheese.