INDIANAPOLIS (WISH) — Super Bowl Sunday’s status as the “snackiest” day of the year can make the day daunting for those in charge of the kitchen.

To make sure you’ll be able to offer something for everyone, Candace Boyd Simmons joined WISH-TV’s Daybreak with recipes for young and old.

Boyd Simmons is a noted local foodie, operator of Love. Food. Tog., and co-host of the Black Girls Eating podcast. On Friday, she shared one treat for the grownups and one for the young (and young at heart!).

BUFFALO CHICKEN DIP

• 2 1/2 cups of shredded chicken
• 1 cup of peppercorn ranch dressing
• 1/2 cup of Buffalo wing or cayenne sauce
• 4 strips of cooked bacon, diced
• 1 block of softened cream cheese
• In a large, warmed, heavy-bottomed pan, combine chicken, peppercorn ranch dressing, and wing sauce
• Stir to combine
• Add 1 softened block of cream cheese
• Stir thoroughly and combine well
• Using one half of the diced bacon strips, stir into the Buffalo dip
• Cook on medium low heat until piping hot and cream cheese is melted — around 35 minutes
• Just before serving, top dip with the remaining diced bacon
• Serve hot with chips and sliced vegetables like celery, carrots and peppers

APPLE NACHOS

• 3 apples, cored and sliced. I like Honeycrisp, Pink Lady, or Granny Smith. Using a variety adds for different levels of sweetness and tartness. 
• 1/2 cup melted mini marshmallows plus some for garnish
• 1/3 cup crushed pretzel sticks
• 1/3 cup mini chocolate chips
• Optional: peanuts and pecans
• Spread sliced apples on a platter in a single layer, alternating apple type
• Top with pretzels, chocolate chips, and melted marshmallows
• Add addtional marshmallows for garnish
• Serve and enjoy! 
• Refrigerate leftovers and consume within 24 hours