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Sunday Night Football season is well under way and were celebrating every wonderful week with our TODAY Food Loves Football series. This weekend chef Alex Guarnaschelli is whipping up Indianapolis-inspired dishes and Seattle-style snacks.
She shows us how to make crispy pork cutlet sliders with spicy slaw and sweet sugar pies for Colts fans and creamy crab dip with spice potato chips and peanut and chocolate pudding bars for Seahawks supporters.
I love this dish because it always is a crowd pleaser. It literally never fails to delight. Sometimes I add some thin slices of fresh jalapeño or a dash of hot sauce for a little spicy kick.
This is such a simple sweet treat. While I love to make my own pie dough, subbing pre-made small pie shells saves a lot of time. Top the finished pies with some strawberry slices or orange sections if you want something fruity.
Serving crab ups the fancy factor of any occasion. This easy dip is a fun way to elevate game-day snacks. It can be made a few hours in advance and left to chill in the fridge. For an extra touch, warm the chips in a 300°F for 2 minutes oven just before serving.
This is my take on a Seattle classic: Nanaimo bars. These easy, chocolaty, no-bake bars are great sliced up and served as is or with whipped cream or ice cream on the side.
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