This weekend the grocery stores will be braced for the impact of shoppers making the last mad dash for one more package of cream cheese, two more bags of tortilla chips or three more cases of pop for the extra guests they expect.

For local Steelers fans, game-day recipes can be just as treasured as Gramma's Christmas stuffing recipe. Families make traditions and memories out of Spiced Mixed Nuts and Nacho Pinwheels.

Take Jackie Pfeiffer's recipe for Buffalo Dip for example. This dip is requested even when the cook will not attend the party.

Sunday's scene will include kitchen counters over run with dip, nuts, chips, cookies, football field cakes, bratwurst, sausages, sauerkraut, hoagies, pizzas and drinks.

For the die-hard Steelers fans, not only will food abound, but black and gold will abound in paper plates, decorations, clothing, foam fingers and terrible towels. Sunday is not just the biggest football day of the year, it's the biggest day of the year for the beloved Black and Gold.

So as you plan your party, look through the following recipes — time-tested, crowd-pleasing recipes from Butler County neighbors. They know their Super Bowl food.

As the game's end approaches, make sure to put the leftovers back in the kitchen so that jumping, screaming family and friends don't trash the den.

1 package cream cheese2 boneless chicken breasts cooked and shredded¾ cup hot sauce1½ cup shredded cheddar cheese1¼ cup ranch dressingCombine cream cheese, Red hot, half of the cheddar cheese, ranch dressing, and chicken in a 9x13 pan. Sprinkle remaining cheddar cheese over top of mixture. Bake at 350 degrees for 20 to 30 minutes. Use nacho chips or celery for dipping.Recipe submitted by Jackie Pfeiffer of Winfield Township. She said that this recipe never has any leftovers and is often requested by friends and coworkers. She also uses more cheddar cheese than the recipe calls for.Kurt Wearing of Forward Township said that a good variation on this dip calls for barbeque sauce instead of hot sauce.

1 cup garden vegetable cream cheese, softened10 ounces deli turkey breast, sliced, or 1 10-ounce can chunk turkey, drained and flaked½ cup dill pickle relish, drained6 8-inch flour tortillas, plain or flavoredIn bowl, combine cream cheese, turkey and pickle relish. Gently stir until well combined.Spread mixture on each tortilla to within ½ of the edge.Roll up, wrap in plastic wrap and refrigerate until serving time.To serve, cut tortillas into 1-inch pieces.Makes 36 appetizers.Recipe submitted by Judy Gschnell of Butler.

2 10-ounce cans white chicken2 8-ounce packages cream cheese, softened.3 shakes dried onion flakes2 shakes garlic salt2 tablespoons mayonnaiseSalt and pepper to tasteMix ingredients. Serve with crackers of your choice.Recipe submitted by Judy Gschnell of Butler.

Classic Mexican snack flavors are rolled up in a flaky crescent appetizer that's sure to please guests young and old.Prep time: 15 min.Total time: 20 min.1 8-ounce package refrigerated crescent dinner rolls or 1 8-ounce refrigerated flaky dough sheet1 3-ounce package cream cheese, softened1½ teaspoon taco seasoning mix1/3 cup finely shredded cheddar cheese¼ cup whole kernal corn with red and green peppers, drained2 tablespoons finely chopped green onionsSalsa, if desiredHeat oven to 350 degrees. Spray cookie sheet with cooking spray.If using crescent rolls, unroll dough. Separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet, unroll dough and cut into 4 rectangles.In small bowl, mix cream cheese and taco seasoning mix. Stir in cheddar cheese, corn and onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within ¼ inch of edges.Starting with short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices. Place cut side down on cookie sheet.Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa. Makes 24 appetizers.Recipe submitted by Judy Gschnell of Butler.

1 3-pound can mixed nuts or nuts of your choiceCooking spray1 tablespoon chili powder1 tablespoon garlic powder1 tablespoon Italian herbs1 teaspoon cayenne pepperSpray and toss nuts with Pam to coats. Sprinkle with spices and toss to coat.Bake for at 250 degrees for 30 minutes, stirring every 10 minutes. Do not over bake.Recipe submitted by Rita Reifenstein of Evans City who said, "We like these nuts spicy and hot — the spices can be changed to suit your tastes."