NEW YORK (CBSNewYork) — The next best thing about the Super Bowl, is the party.

If you haven’t decided what you’re going to bring just yet, don’t fear — CB2’s Diane Macedo, Vanessa Murdock and Andrea Grymes share their favorite Superbowl recipes.

Click on the video above for more, and check out their recipes below:

Andrea’s Mexican bean dip

1/2 can (8 oz.) refried beans
1/2 pkg (4 oz.) cream cheese
1/2 jar (about 8 oz.) salsa
4 oz. shredded Monterey jack cheese
Tortilla chips

In a glass pie dish, cover the bottom with refried beans. Next, add an even layer of cream cheese, then an even layer of salsa.  Finally, sprinkle the top with shredded cheese.  Place in a preheated 350 degree oven for about 15-20 minutes, or until the cheese is melted and bubbly. You can also cook in the microwave instead for about 5 minutes (depending on your microwave), or until the cheese is melted.
Enjoy with tortilla chips!

Diane’s Stuffed Pepper Footballs

1 tbsp olive oil

1 medium onion, diced

1 lb ground beef or turkey

1 lb mini peppers

1 cup (or small can) low sodium sloppy joe sauce

1 oz (or pouch) low sodium taco seasoning

1 cup (or 1 bag) shredded Mexican or cheddar cheese

1 cup taco sauce

1 cup sour cream

Optional:

1 can of beans

Guacamole

Pico de Gallo

Whatever else you like to put on tacos

  1. Put a frying pan on medium heat and add the olive oil and diced onion.
  2. Cut the peppers in half, removing seeds and ribs but leaving the stems. Take breaks to stir the onions as you go.

*If any peppers are shaped in a way that would make them hard to stuff, or you have too many, you can dice them up and add to the onions.

  1. Once the onion is softened, stir in ground meat, breaking it up into crumbles as it cooks
  2. Once meat is browned add, sloppy joe sauce and taco seasoning. If you opt to add beans stir them in as well.
  3. Stuff the peppers with the meat filling and top with cheese
  4. Bake at 350 for 20 minutes
  5. Top with Taco Sauce & sour cream to create football design
  6. Serve with guacamole and pico de gallo on the side if you’d like

Vanessa’s Chocolate Cheesecake 

3 packages of cream cheese, softened

26 chocolate wafers, crushed

2 tblsps. Sugar

1/2 stick of butter, melted

2 pkgs. 6-ounce semi-sweet morsels

2 tblsps semi-sweet morsels

2 tblsps. Expresso coffee

2 tblsps. boiling water

1 cup sugar

2 tb[sos flour

2 eggs

2 egg yolks

1 cup heavy cream

Blend chocolate crumbs, 2 tblsps. sugar and melted butter, press firmly over bottom and up to 1/3 of the way up sides of a greased baking pan. Chill.

Melt chocolate over hot water, and separately mix expresso with 2 tblsps. boiling water.

Beat cream cheese at medium speed until smooth. Add sugar gradually until just light and fluffy. Sprinkle flour over mixture and mix. Add egg yolks one at a time and beat into mixture.

Blend in melted chocolate and pour mixture into baking pan.

Bake at 350 for one hour and chill well before serving.

Hill Country’s Queso

1 12 oz. beer (we use shiner)
½ teaspoon cayenne
Handful of cilantro (depending on preference), chopped
1 teaspoon ground cumin
2 lb. Velveeta
1 small can Ro-tel tomato
1 jalapeno pepper minced
¾ cup Spanish onion, diced
½ stick of unsalted butter

Melt butter, and add onions and jalapenos. Cook until tender, about 4-5 minutes.
Add cumin and cayenne and toast for about 1 minute.
Over medium heat, add beer, tomatoes, Velveeta and butter and cook, stirring until all ingredients are fully incorporated and mixture is smooth.
Bring off heat and add cilantro.
Serve with tortilla chips or Fritos.