Books for planning your Super Bowl, or any party

The Pittsburg Steelers and Arizona Cardinals are prepping to face off in Super Bowl XLIII on Feb. 1.

It's also time to get your menu line up set to take your Super Bowl party grub beyond a tub of guacamole and a batch of takeout wings. Three new books will have you chowing in style.

- For wing inspiration, check out Debbie Moose's "Wings," which offers 50 recipes for football's favorite culinary accompaniment. Spicy Brown Ale-brined Wings and Tangy Thai Wings are nice alternatives to the typical spicy version.

The book includes chapters dedicated to basic recipes, spicy variations, exotic recipes, and a final section on dips, sauces and salsas to dunk all those wings in.

- If pizza is more your style, check out Bruce Weinstein and Mark Scarbrough's aptly named "Pizza," a collection of 90 creative takes on America's favorite pie.

Among the coolest sections of this book is its glossary of pizza-friendly cheeses. Weinstein and Scarbrough run down a list from asiago to Swiss (even soy), explaining how to put each to use.

Appealing recipes include Lamb Tagine Pizza, Antipasto Pizza and Mexican Shrimp Pizza.

- Peggy Fallon's "Great Party Dips" offers 70 inspired dips " hot and cold, spicy and not, savory and sweet. Fallon has a recipe that will take care of your party, no matter what you plan to dip.

Winners include her Bay Shrimp with Cream Cheese and Cilantro, the Baked Brie with Cranberry Salsa and Avocado Salsa with Tomatoes and Scallions (a chunky alternative to guacamole).

Or try her Fiesta Chili Dip with Ground Turkey and Corn, nearly a meal in itself. Top it with sour cream, guacamole, sliced olives, jalapeno slices and chopped fresh cilantro.

The dip can be prepped 24 hours ahead. Follow the recipe up to he sprinkling of the cheese, then cover with plastic and refrigerate. When ready to heat, simply proceed with the recipe.

Start to finish: 45 minutes (15 active)

Servings: 8 to 10

1 tablespoon vegetable oil

1 pound ground turkey

1⁄2 teaspoon salt

2 teaspoons chili powder

1 teaspoon ground cumin

15-ounce can vegetarian chili with beans

11-ounce can corn kernels, drained

1⁄2 cup thinly sliced scallions

1⁄2 cup chunky tomato salsa

1 cup (4 ounces) shredded Mexican cheese blend

Heat the oven to 350 F. Coat a 11⁄2-quart baking dish with cooking spray.

In a large skillet over medium-high, heat the oil. Add the turkey and salt, and cook, breaking the meat into small pieces as you stir, until no trace of pink remains, about 5 to 7 minutes.

Stir in the chili powder, cumin, chili, corn, scallions and salsa. Cook, stirring occasionally, for 3 minutes.

Transfer the mixture to the prepared baking dish. Sprinkle the cheese evenly over the top. Bake for 20 to 25 minutes, or until the cheese is melted and the turkey mixture is bubbling hot.

Recipe from Peggy Fallon's "Great Party Dips," Wiley, 2009