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I’ve had some people ask this week why I didn’t share St. Patrick’s Day recipes last week, and I think it’s just that as much as I love Ireland and love Irish traditions and the fun that goes along with it,  and I’ve shared about enough of my Americanized St. Patty’s Day recipes over the years, I feel like I’d just be repeating myself at this point.

That doesn’t mean I didn’t make some corned beef and cabbage earlier this week, but I feel like if you’re reading my column, you’ve got recipes (mine and your own) from the past that you were going to use.

This week is all about the apps and quick bites since it is March Madness and time to watch basketball all day!

I will totally admit I’m not a huge college basketball fan any more. Name, Image and Likeness has completely ruined any connection to a college basketball team as their rosters are turned-over completely every year. But, that doesn’t mean I don’t plop down and watch nearly every minute of the first two rounds of the NCAA basketball tournament. Buzzer beaters, upsets and morning basketball are something I can still get behind!

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SKYLINE DIP

1 (8-ounce) package cream cheese, at room temperature

1 (15-ounce) can no-bean chili

1 cup shredded orange cheddar cheese (about 4 ounces)

Tortilla chips, for serving

Preheat the oven to 350°F. 

Spread the cream cheese in an even layer in the bottom of a 9-inch pie plate or 1½-quart casserole dish. Pour the chilli on top. Sprinkle with the cheddar cheese and bake until bubbly and the cheese is melted, 15 to 18 minutes. 

Serve with tortilla chips.

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POTATO CHIP RICE KRISPIE TREATS

1/2 cup (1 stick) salted butter, plus more for greasing

2 (12-ounce) bags marshmallows 

1/4 tsp. kosher salt

5 cups crispy rice cereal

5 3/4 cups coarsely crushed ridged potato chips 

1/2 cup  semisweet chocolate chips

Butter a 9-by-13-inch baking dish, then line it with parchment paper, leaving a 1-inch overhang on two sides. 

In a large pot, melt the butter over medium-low heat. Stir in the marshmallows until they're melted, about 5 minutes. Stir in the salt. Remove from the heat. 

Gently fold in the cereal and 5 cups of the potato chips until combined. Transfer the mixture to the prepared dish and press flat into an even layer with damp or greased fingers.

Microwave the chocolate chips in a medium microwave-safe measuring cup or bowl at 50% power in 10-second intervals until the melted and smooth. Transfer the chocolate to a zip-top plastic bag and snip off the corner. Drizzle three-quarters of the chocolate in a zig-zag pattern over the treats. (Alternatively, use a spoon.) Top with the remaining ¾ cup potato chips, distributing them evenly. Then drizzle with the remaining chocolate.

Let the treats set up at room temperature for at least 3 hours or in the refrigerator for at least 1 hour. Use the parchment paper to gently lift the bars out of the pan. Cut the bars into three rows lengthwise by four rows crosswise to get 12 pieces.

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BACON CHEDDAR RANCH DIP

1 cup sour cream

1/2 cup whipped cream cheese

2 Tbsp. mayonnaise 

1 3/4 cups shredded cheddar cheese

8 slices cooked bacon, chopped

2 Tbsp. chopped fresh parsley

1/4 cup chopped fresh dill

2 tsp. garlic salt

Kosher salt and black pepper, to taste

In a large bowl combine the sour cream, whipped cream cheese, mayonnaise, shredded cheddar (reserve some for topping), bacon (reserve some for topping), parsley and dill (reserve some for topping) in a bowl. Stir in the garlic salt, and kosher salt and pepper to taste.

Spoon into small plastic cups; top with the remaining bacon, cheddar and a little dill. Serve with potato chips. 

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CREAMY CHICKEN & CORN CHILI

1 1/2 Tbsp. olive oil

1 onion, diced

4 garlic cloves, chopped

2 poblano peppers, diced

2 tsp. ground cumin

1 tsp. smoked paprika

1/2 tsp. chili powder

1 tsp. kosher salt, plus more to taste

Black pepper, to taste

5 cups low-sodium chicken broth

4 oz. cream cheese, at room temperature

4 cups shredded rotisserie chicken

1 15-ounce can white beans, drained and rinsed

2 cups corn kernels, thawed if frozen

Sliced scallions, tortilla chips, sliced jalapeños, and lime wedges, for serving

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and poblanos and cook until softened, 4 to 5 minutes. Add the cumin, paprika, chili powder, salt and a few grinds of pepper and stir to fully combine. Cook the spices until fragrant, 1 to 2 minutes. 

Add the chicken broth to the pot and increase the heat to high. Bring to a boil, then reduce the heat to medium and simmer until the broth reduces slightly, 8 to 10 minutes. 

Remove the pot from the heat and stir in the cream cheese until fully combined. Add the chicken, beans and corn to the pot. Taste and add more salt and pepper as needed. Serve with scallions, tortilla chips, jalapeños and lime wedges.

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GARLIC PARMESAN PRETZELS

2 cups pretzel sticks

2 cups mini pretzel twists

2 cups pretzel squares

1 stick salted butter

1 tsp. garlic powder

1/2 tsp. sugar

1 Tbsp. Worcestershire sauce

1 cup grated parmesan cheese

Combine the pretzel sticks, mini pretzel twists and pretzel squares in a large bowl. 

Melt the butter in a small saucepan; stir in the garlic powder, sugar and Worcestershire sauce. Pour the butter mixture over the pretzels and toss. Sprinkle with 1 cup grated parmesan cheese and toss again. 

Spread on a parchment-lined rimmed baking sheet and bake at 350˚, about 15 minutes. Let cool 5 minutes.

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SLAM DUNK 

JELL-O SHOTS

1 packet of mango Jell-O

1 cup boiling water

1 cup citrus-flavored vodka, chilled

7-8 clementines

Black decorative frosting pen

Prepare clementines by washing and halving them, cutting from top to bottom. Scoop out the fruit so that only the skin remains.

Mix mango Jell-O into boiling water until completely dissolved. Add one cup of citrus flavored vodka to the pitcher and stir.

Pour the mixture into the clementines and place in the fridge to cool for 4 hours, or until firm.

Use black frosting pen to add decorative basketball lines and serve!

TFD: "If you laugh, you think and you cry, that's a full day. That's a heck of a day." — Jim Valvano

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