Around this time of year, I’m reminded that I was a mere infant when the Super Bowl began back in 1966. But my family’s love for football goes back even further. That’s why the annual challenge is not merely a game, but an event! And all spectacular events need equally spectacular food. So, whether you’re partial for the Patriots, go goo goo for the Giants or if you stay glued to the tube just for the commercials, these recipes will make you the star of your Super Bowl celebration. Every good party needs a dip and I have two versions. Frito Corn Dip is spicy and rich. And, while regular tortilla chips and veggies are great dippers, the flavor of good old Fritos really makes this dish. For a healthier alternative, Fresh Cilantro Salsa is fresh and easy. It’s a great dip, but also doubles as a tasty marinade for chicken. I’ve had multiple recipes for Whoopie Pies in columns through the years, but never a savory one. Try Jalapeno Cornbread Whoopies to go alongside simple and easy Crockpot Chili. Lighten things up with a new classic dessert, Lemon Berry Skinny Cakes that rack up a tiny two points on the famous diet program. Through experience, I have learned to add the white of a large egg to create a better consistency for the cake. The egg white adds fluffiness and protein with minimal additional calories. Have an awesome Super Sunday and as always, happy eating!

Frito Corn Dip

2 cans yellow whole kernel corn 1 bunch green onions, chopped 1 16-oz. container of sour cream 2 1/2 C. mayonnaise 1 8-oz. bag shredded sharp cheddar cheese 6 finely chopped jalapeno peppers Cook yellow corn until heated through, then drain well. Mix with remaining ingredients and refrigerate for at least two hours. Remove from refrigerator and bring to room temperature before serving.

Fresh Cilantro Salsa

1/3 C. olive oil 1 Can black beans, drained 1 can Mexican corn, drained 1 bunch fresh cilantro, washed, stems removed and chopped 1 red pepper, diced Juice of 5 limes 1 red onion, finely diced 2 tsp. Splenda Combine all ingredients in a bowl and serve with pita chips, baked tortilla chips or celery sticks.

Jalapeno Cornbread Whoopie

1 1/4 C. all-purpose flour 1 C. cornmeal 1/4 C. packed brown sugar 2 tsp. baking powder 1 tsp. salt 1 C. buttermilk 4 T. unsalted butter at room temperature 1 large egg 2 jalapeno peppers, seeded and very finely chopped

Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a medium bowl, combine flour, cornmeal, brown sugar, baking powder and salt. In another bowl and with a mixer, beat together the buttermilk, butter and egg on low speed until just combined, then increase speed to medium and beat until thoroughly combined, about 3 minutes. Add the flour mixture and jalapenos to the batter and beat on low until just combined. Don’t over mix or the whoopies will be tough. Drop batter by tablespoonfuls onto prepared sheets, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes or until the cakes begin to brown around the edges. Remove from oven and let them cool for about 5 minutes before transferring them to a rack to completely cool. Make sandwiches by using two whoopies and the filling below. Makes 24 pies.

Cheddar Whoopie Filling

1 8-oz. pkg. cream cheese, softened 1 C. finely shredded sharp cheddar cheese 2 T. finely chopped green onion 1 tsp. Worcestershire sauce

Combine all ingredients, thinning with milk if necessary to create a spreadable consistency. Spread about a tablespoon of filling on one whoopie and top with an additional whoopie.

Crockpot Chili

1 large can diced tomatoes 1 can Ro-Tel tomatoes 1 can Great Northern beans, drained 1 can black beans, drained 3 cans dark kidney beans, drained 1 can pork and beans, with juice 1 large onion, diced 1 tsp. minced garlic 1 lb. ground sirloin 1/2 lb. turkey sausage, sliced 1 pkg. chili seasoning

In a skillet, brown meat with onion. Transfer to crockpot. Add remaining ingredients and cook on low for eight hours.

Lemon Berry Skinny Cakes

1 pkg. lemon cake mix 1 large egg white 1 12-oz. can diet lemon lime soda (I prefer Diet 7-Up) 2 C. fat-free non-dairy whipped topping Zest of one large lemon 2 C. Fresh berries (blueberries, blackberries, chopped strawberries)

Preheat oven to 350 degrees. Line 24 muffin tins with paper liners. In a bowl, combine cake mix, egg white and soda. Beat with a mixer until well-incorporated. Evenly distribute batter into muffin cups. Bake 12-15 minutes or until a toothpick inserted into a cake comes out clean. Cool for five minutes, then remove cupcakes from pan and place on wire rack to cool completely. When cool, lightly frost cupcakes with whipped topping. Sprinkle with lemon zest and top with a few berries.