Sunday, January 22

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Debbie Hernandez with Home Depot

Wally's Weekly Car Review
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Lehi Valley Trading Company
4955 E. McKellips Road
Mesa, AZ 85215

How to make your own Super Bowl Snack Stadium
Team Salty vs. Team Sweet Snack Stadium

    Fourteen cardboard magazine files, assembled
    Hot glue, double-sided tape or other adhesive
    Tissue paper or bubble wrap
    Two half-size foil pans
    Parchment paper or aluminum foil
    Decorative paper (such as wrapping paper or cardstock)
    Decorative toppers (such as mini footballs, pennants, team icons, green fabric or artificial grass)

1. Decorate your assembled magazine files as desired. This example divided teams into "Sweet" and "Salty," but you can use your favorite team's logo, wrapping paper, cardstock or poster paper. Keep in mind you will have six boxes along the back and three on each side. The other two will be a stand for car cups or beverages and will be on their side instead of standing upright.
2. If desired, line the 12 upright magazine files with parchment paper or aluminum foil. This will protect both the cardboard and your snacks.
3. Place the decorated and lined magazine files to create the frame of the stadium. Place the two half size foil pans in the middle to create the field. If desired, place artificial grass or green fabric underneath to make it look more like the field. For stability, either glue or tape your boxes together  three on each side and six on the back.
4. Stuff the bottom (especially the tall end) of the magazine files with tissue paper or bubble wrap. You may also set smaller items in cups on top of the tissue paper so they don't fall down to the bottom of the file boxes. Then fill the magazine files with snacks! This example chose a variety of sweet and salty snacks, but choose your favorites. The half size foil pans are a great place to have dips  sweet and salty. Or you can fill them with another snack item.
Snacks used:

Golden Caramel Corn Nuggets® (13 oz. shareable bag)  four bags
12 Flavor Gummi Bears (13.8 oz. snack bag)  three bags
Simply Yogurt Pretzels (8.9 oz. shareable bag)  five bags
Butter Toffee Almond Crunch ™ (8.9 oz. shareable bag)  three bags
Ridgy-Didge Australian Red Liquorice ® (11.2 oz. snack bag)  two bags
Chocolate Swiss Bridge Mix (13 oz. snack bag)  three bags
Sweet Energy Trail ™ (12.5 oz. snack bag)  four bags

Spicy Cheese Nuggets (5 oz. shareable bag)  three bags
Twist & Shout Party Mix ™ (8 oz. shareable bag)  three bags
Peanut Butter Pretzel Nuggets (6.6 oz. snack bag)  three bags
Roasted & Salted Jumbo Corn (9.8 oz. shareable bag)  three bags
White Cheddar Popcorn (6 oz. shareable bag)  five bags
Jalapeno Lime Cashews (9.9 oz. snack bag)  three bags

Sunday's Sweetheart 
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit

Chef Dad
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For more of Chef Dad's recipes go to

Chef Dad's Baked Buffalo Wings
4 lbs. Chicken Wings and/or Drumettes (thawed*)
1 Stick Salted Butter 
1 Cup Hot Sauce (preferably Franks® brand)
2 Tbsp. Olive Oil
1 Tbsp. Kosher Salt
1 Tbsp. Chili Powder
1 tsp. Pepper
Blue Cheese or Ranch Dressing for dipping sauce (optional)

1) Pre heat oven to 425 degrees with your oven rack in the 2nd position from the top. If making more than one rack of wings at a time, use the "Convection" setting of your oven and make the temp 350 degrees instead.  
2) Rinse thawed chicken with cold water then pat dry with paper towels.  In a large bowl, combine wings with olive oil and toss then sprinkle on the salt, chili powder & pepper.  Toss again to coat.  
3) You'll need a baking pan lined with foil that has a baking rack to set your chicken wings on so the fat can drain away while baking.  Spray your baking rack with cooking spray to prevent sticking.  Spread wings across the rack so they don't crowd each other and bake evenly.  Put in the oven for 30 minutes.  
4) While the wings are baking, melt your butter & hot sauce together in a small sauce pan over medium heat.  Bring to a simmer for just one minute and stir well to combine.  Turn off heat and cover until wings are finished cooking.  
5) After wings have baked for 30 minutes, check to see if they are nicely browned.  If not, let them go another 5-10 minutes.
6) Remove from oven then put the wings in a large, clean bowl.  Pour just enough sauce to coat the cooked wings and toss together then serve. Save excess sauce for other batches you may be making.  

* Some stores sell fresh/thawed chicken wings in their meat department, but most have them only available in the freezer section.  4 pounds of wings will only feed 5-6 people, so plan accordingly.  If you buy them frozen, you can thaw then quickly by taking them out of the bag and putting them in a large bowl of tap water for about 30 minutes.  Don't use hot water, just room temp tap water.  Just remember to dry them off with paper towels before adding the oil & seasonings.

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