Check out all of the amazing Super Bowl Recipes that have been submitted! Enjoy!
Brigett in N. Las Vegas, NV
Chili
1 pound ground beef 1 onion, chopped 1 (14.5 oz) can stewed tomatoes, OR diced tomatoes 1 (15 oz) can tomato sauce 1 (8 oz) can tomato paste 1 (15 oz) can kidney beans OR chili beans 1 1/2 C. Water
1 pinch chili powder (more if you want more spice) 1 pinch garlic powder salt and pepper to taste
Prep time 10 min. Cook 20 min.
Add all ingredients into a pot and cook for 20 min.
This is a very easy and yummy recipe.
Jamie in Saratoga Springs, UT
Dill Vegetable Dip
2/3 cup mayonnaise 2/3 cup sour cream 1 teaspoon lemon juice 1 Tablespoon dill weed 1 teaspoon Bon Appetit Mix all together. Serve with vegetables or crackers.
Tara in Salt Lake City, UT
1 8 oz. package of cream cheese 1 bag Heath chips 1 Cup brown sugar
Mix softened cream cheese with Heath chips and sugar. Serve with apple slices.
Katie in Layton, UT
This is the best salsa ever although your mango one looks pretty good too...
Confetti Salsa
3 or 4 roma tomatoes chopped 2 avocados chopped 2 cans of sweet white corn 1 bunch of cilantro, chopped 1 can black-eyed peas Juice of 1 lime Zesty Italian dressing to taste.
Serve with tortilla chips and try to not eat it all in one sitting.
Happy Superbowl!
Craig in Tooele, UT
Black Bean & corn Salsa
2 large cloves garlic, chopped 1 jalapeno, chopped & seeded 2 teaspoons cumin 1 t oregano
1 t salt 3 cups frozen corn (approximately 1 bag) 1 ½ cups frozen peas
2 medium diced tomatoes ½ cup green onions, chopped 1/3 cup cilantro 2 cups canned black beans (rinse them well) 1 T Dijon mustard ½ t black pepper ¼ cup fresh limejuice
Brown garlic, jalapeno, cumin and oregano in about 1 Tablespoon of oil for 30 seconds. Rinse the frozen vegetables to remove the ice. Add salt, corn and peas, Cook for 2 minutes. Add remaining ingredients and toss.
10 servings
Melissa in Pleasant View, UT
Spinach Dip
Ingredients:
1 (10 oz) package of frozen chopped spinach, cooked and well drained
1 (8 oz) can of water chestnuts, drained and chopped
1 cup mayonnaise
1 cup sour cream
1 package Knorr's vegetable soup mix
2 to 4 green onions, chopped
Mix and chill Serve with carrot sticks, chips, or crackers
Katie in Lehi, UT
Texas Caviar!
Ingredients 2 (15 ounce) cans black beans, rinsed and drained 2 (15 ounce) cans pinto beans, rinsed and drained 2 (15 ounce) cans white corn, rinsed and drained 1 (4 ounce) can chopped green chiles, undrained 1 jalapeno chile pepper, seeded and finely chopped (optional) 1 red bell pepper - cored, seeded and finely chopped 1 green bell pepper - cored, seeded and finely chopped 1 small red onion, finely chopped 1 bunch cilantro leaves, finely chopped 1/2 cup rice vinegar 1/2 cup olive oil 1/3 cup white sugar 1/2 teaspoon garlic powder Directions 1.Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl. 2.To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
LYNNE in WINNEMUCCA, NV
BROWN AND WHITE BROWNIES 1 c shortening 2 c sugar 4 eggs 2 c flour 1 tsp baking powder 1/2 tsp salt 2 c chopped nuts 1 1/2 tsp vanilla 2 sq baking chocolate, melted ( for the marbling layer )
Grease and flour a 9x13 inch pan andf preheat oven to 300* F. Cream the shortening in a large mixing bowl, gradually add sugar. Beat the eggs in one at a time. Slowly add the dry ingredients, mixing slowly and thoroughly. Stir in the nuts and vanilla. Divide into two equal parts. Pour one portion into baking pan. To remaining portion, blend in the melted chocolate; then pour over light layer in pan and swirl several times with a spatula. Bake for 45-55 minutes. ENJOY !!!!!!
Jessica in Bountiful, UT
Sweet & Sour Meatballs- 1 bag frozen Kirkland signature meatballs 1 cup white vinegar 1 cup bbq sauce 2 cups brown sugar dash of mustard dash of worcestershire sauce
Mix vinegar, bbq sauce, brown sugar, mustard and worcestershire sauce together. Put bag of meatballs in crockpot and pour mixture over meatballs. Heat and serve.
Reba in Spanish Fork, Ut, UT
Black Bean salsa
2 cans black beans 2 diced tomatoes 1 cup chopped onion 1 can corn kennels 1 teaspoon of salt 1/4 of lemon juice
mix and store in fridge overnight to let the juices combined together. Serve with chips
emily in slc, UT
This has been our familiy's favorite salsa recipe for the last 10 years. We love it! And it is perfect for the big game day!
Chili's copycat salsa recipe
INGREDIENTS:
1 (14 1/2 oz) can tomatoes and green chilies 1 (14 1/2 oz) can whole canned tomatoes (plus the juice) 4 tsp jalepenos (canned, diced) 1/4 cup yellow onions (diced) 1/2-3/4 tsp garlic salt 1/2 tsp cumin 1/4 tsp sugar
DIRECTIONS:
1. In a food processor (I use my blender) process onions and jalepenos for a few seconds. 2. Add remaining ingredients and process until well blended (but do not puree). 3. Place in a covered container and chill in fridge for a couple of hours. This will help blend and enrich the flavor.
Emily McConkie
Sally in South Jordan, UT
Ground Beef Nachos Recipe
Cook Time: 30 minutes Total Time: 30 minutesIngredients: ?1 package of ground beef (the amount is up to you) ?1 can (16 ounces) refried beans ?1 can (8 ounces) tomato sauce ?1/2 cup chopped bell green pepper ?1/2 cup chopped onion ?1 envelope of taco seasoning, about 1 ounce ?1 cup of grated cheddar cheese ?1 bag of plain tortilla chips Preparation: Heat oven to 350°. Cook ground beef in a large saucepan or Dutch oven. Add all ingredients but the cheddar cheese and chips to the pot and simmer for 10 to 12 minutes. While it is simmering, pour the chips into a casserole dish. Spread hot mixture over the chips; sprinkle grated cheddar cheese on top and put in the oven for 20 minutes or until cheese is melted and browned. Nacho delight recipe serves 4.
Colleen in Draper, UT
Sweat and Sour Meatballs
1 1/2 lb. ground beef 1/2 cup finely chopped onion 3 garlic cloves, minced 1/2 cup raw rice 1 egg salt and pepper, to taste 2 cups beef broth 20 oz. can pineapple chunks 1 tbsp. corn starch 1/2 cup brown sugar 1/2 cup vinegar 1 tablespoon soy sauce
Combine ground beef, onion, garlic, rice, egg and salt and pepper in bowl. Shape into medium sized meatballs and place in Dutch oven. Add beef broth and simmer over low heat (do not boil) until done for about 75 minutes, skimming off any fat which rises to the surface while cooking. Drain syrup from the pineapple and set aside. Combine corn starch and brown sugar in a saucepan. Add syrup, vinegar and soy sauce. Bring to a boil and reduce heat. Cook over medium-low heat until thick and syrupy.
Pour sauce over meatballs and carefully stir in the pineapple. Simmer 10 minutes.
Serve sweet and sour meatball appetizer over rice or pasta or just by themselves.
Adrien in Sullivan, IL
Brown Sugar Smokies 1 pound bacon 1 (16 ounce) package little smokie sausages 1 cup brown sugar
Preheat oven to 350.Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.
Sarah in Sandy, UT
Fresh Pineapple Salsa
1 medium ripe pineapple, peeled, cored and chopped
1 large red bell pepper, finely chopped
2 serrano peppers, minced
8 scallions, minced
2 TBS seasoned rice vinegar
2 TBS sugar
1 tsp salt
1 bunch of cilantro, chopped
Toss together all ingredients in a large bowl. Mix well. Serve at room temperature w/ tortilla chips. Makes about 4 1/2 cups. Also delicious served as a topping for pork, chicken, or fish.
Joseph in Rexburg, ID
1/2 cup chopped avocados 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 3 Tbsp. fresh lime juice 1/4 tsp. ground cumin 1/4 tsp. salt 1 can (19 oz.) black beans, rinsed 1 pkg. (10 oz.) frozen corn, thawed 1 tomato, chopped 2 Tbsp. chopped fresh cilantro MASH avocados in large bowl; stir in sour cream, lime juice, cumin and salt.
ADD all remaining ingredients except chips; mix well.
REFRIGERATE 15 min. Serve with chips. Really good with Wheat Thins of just Tortilla Chips
Leah in Eagle Mountain, UT
Tortilla Rollups
5 Tortillas 1 pkg cream cheese
Options: chopped ham or turkey pepperoni bacon green onions
Spread the cream cheese on a tortilla sprinkle with favored toppings (or all together) and roll it up. Slice into rolls about 1/2 in. wide. So easy and so tasty.
Jeanie in Farmington, UT
Apple Brickle Dip--very yummy!
1 (8 oz.) pkg. cream cheese 1/2 c. brown sugar 1/4 c. sugar 1 tsp. vanilla 1 (10 oz.) pkg. English Toffee bits (the pkg. I found was 8 oz. and it was plenty)
In a mixing bowl, beat cream cheese, sugars and vanilla. Fold in toffee bits. Serve with apples.
Heather in West Jordan, UT
Pizza Dip
1 italian sausage, casing removed, sliced into 1/2 inch slices 1 package cream cheese 1 jar pizza sauce 1 cup mozarella sauce (more if desired)
Spread softened cream cheese in an 8x8 pan. Spread pizza sauce, lay the sausage slices out, and sprinkle mozarella on top. Bake at 350 degrees for about a half hour, until hot and bubbly. Eat with tortilla or corn chips!
carla in west jordan, UT
Here's my favorite: ham & asparagus roll-ups. you steam fresh spears of asparagus (you can used canned white asparagus if you must). Get deli sliced ham and spread each slice with softened cream cheese. place a spear of asparagus and a sliver of red onion on the ham and roll it up! easy as pie and everyone loves it!
Camille in Woods Cross, UT
One jar of Mango salsa One can of refried beans 1/2 lime (juiced) One 7 oz can green chili peppers
Mix ingredients and heat in microwave for 30-45 sec on high
Dip chips, crackers, or use as a spread in fajitas!
Wendy in Yakima, WA
A little twist on the normal Little Smokies Recipe.
1 pack Little Smokies 1 Cup Brown Sugar 1 Tablespoon Flour 1/4 Cup Frozen Orange Juice Concentrate 1 Tablespoon Mustard 1 Tablespoon Vinegar
Add all ingredients in a crockpot. Heat on low for 2-4 hours.
Becky in Provo, UT
Mexican Taco dipAndie I like Mexican food SO MUCH and this is the Mexican Layered dip that I like to make.
1 can re fried beans 1 avocado, mashed 1 small container of sour cream 1 to 2 packets of taco seasoning 1 bag of shredded cheddar cheese 1 tomato, green onion bunch, and green pepper diced
Layer beans, then mashed avocado, Mix sour cream and taco seasoning and layer that next, Sprinkle cheese, Sprinkle veggies and serve with chips.
Enjoy
Scott in Provo, UT
Buffalo Chicken Dip Ingredients: - 2 (10 ounce) cans chunk chicken, drained - 2 (8 ounce) packages cream cheese, softened - 1 cup Ranch dressing - 3/4 cup pepper sauce ( like Frank's Red Hot) - 1 1/2 cups shredded Cheddar cheese - 1 bunch celery, cleaned and cut into 4 inch pieces - 1 (8 ounce) box chicken-flavored crackers
Directions: Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low until hot and bubbly. Serve with celery and crackers
Diana in Riverdale, UT
Chocolate Chip Cheese ball (it tastes just like cookie dough) 1 pkg. cream cheese 1/2 cup butter softened 1/4 tsp. vanilla 3/4 c. powdered sugar 2 TBS brown sugar 3/4 c mini chocolate chips 3/4 c chopped pecans Graham crackers In a bowl mix cream cheese, butter and vanilla. Gradually add sugars; beat until combined. Stir in chocolate chips. Cover & refrigerate for 2 hours. After shape into a ball and refrigerate for 1 more hour. When you get ready to serve roll it into the pecans. Enjoy!!! <
Bonnie in West Jordan, UT
Artichoke Spinach Dip
INGREDIENTS ? 1/4 cup butter ? 1 (10 ounce) package frozen chopped spinach, partially thawed ? 1 (14 ounce) can artichoke hearts, drained and chopped ? 2 (8 ounce) packages cream cheese, softened ? 2 (16 ounce) containers sour cream ? 1 cup grated Parmesan cheese ? garlic salt to taste ? Pine nuts (chopped & toasted) as much as desired DIRECTIONS 1. Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. 2. Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt and pine nuts. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Emily in Woods Cross, UT
Pomegranate Salsa
Dice 1 avocado and mix with 2 Tb. lemon juice in bowl. Set aside.
Add: 1 tomato diced 1 pomegranate, seeded 2 Tb. finely minced onion 1 t. salt 1/4 t. coriander
Salsa needs to sit for approx. one hour before serving.
SHALYSE in BOUNTIFUL, UT
Perfect Guacamole Recipe Print Options Print (no photos) Print (with photos) Ingredients 2 ripe avocados 1/2 red onion, minced (about 1/2 cup) 1-2 serrano chiles, stems and seeds removed, minced 2 tablespoons cilantro leaves, finely chopped 1 tablespoon of fresh lime or lemon juice 1/2 teaspoon coarse salt A dash of freshly grated black pepper 1/2 ripe tomato, seeds and pulp removed, chopped Garnish with red radishes or jicama. Serve with tortilla chips.
Method 1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
J. in Ogden, UT
Sweet and Sour Meatballs
What you'll need: - 1 1/2 lb. ground beef - 1/2 cup finely chopped onion - 3 garlic cloves, minced - 1/2 cup raw rice - 1 egg - salt and pepper, to taste - 2 cups beef broth - 20 oz. can pineapple chunks - 1 tbsp. corn starch - 1/2 cup brown sugar - 1/2 cup vinegar - 1 tablespoon soy sauce
What to do:
1.Combine ground beef, onion, garlic, rice, egg and salt and pepper in bowl. Shape into medium sized meatballs and place in Dutch oven. Add beef broth and simmer over low heat (do not boil) until done for about 75 minutes, skimming off any fat which rises to the surface while cooking.
2.Drain syrup from the pineapple and set aside. Combine corn starch and brown sugar in a saucepan. Add syrup, vinegar and soy sauce. Bring to a boil and reduce heat. Cook over medium-low heat until thick and syrupy.
3.Pour sauce over meatballs and carefully stir in the pineapple. Simmer 10 minutes.
Shauna in Rexburg, ID
Hi Here is my favorite Super Bowl Recipe that my Uncle concocted :o)
Cranberry Salsa
One can whole cranberries 2 jalenpenos seeded and chopped Handful of Cilantro chopped 6 green onions chopped
Mix
I like to serve it over a block of Cream Cheese with Wheat Thins!!
1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses. 3. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
Mallory in Murray, UT
Brazilian hot dogs
2 packages of hot dogs 1 onion 1 green bell pepper 2 cans tomato sauce 1 cup shredded cheese 2-3 packages hot dog buns
Dice peppers and onions. Cut up the hot dogs to make about 6 slices. Sautee in a large pan over medium heat for about 3-5 minutes. Add hot dogs, after about 2 minutes add the cans of tomato sauce. The sauce may be a little thick so you can add a few Tbls of water.
You can put whatever toppings on the hot dogs. Usually mayo, hot dog sauce, then the shredded cheese is added. It´s super yummy! And something that our whole family enjoys.
1 bunch celery, cleaned and cut into 4 inch pieces 1 (8 ounce) box chicken-flavored crackers Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Michelle in Pasadena, TX
My SuperBOWL recipe: In a single bowl, combine equal parts sour cream and softened cream cheese, blend. Add-ins: shredded cheese, ranch dip mix, frozen spinich, paprika, cayenne pepper, black pepper, etc. It's a great base for any flavor! Eat with chips or crackers. You can thin using more sour cream or thicken using more cream cheese, too!
Michelle in San Antonio, TX
My recipe is a nacho cheese dip:
1 lb Velveeta 1 can Rotel tomatoes 1 lb hamburger, browed 1 can green chiles 1 tsp. Worcestershire sauce 1/2 tsp. garlic salt
Throw it all in a crockpot until melted. Serve with tortilla chips. Enjoy!
bonnie in kaysville, UT
Recipe: French Onion Soup Stuffed Mushrooms
2 Tablespoons Butter ? 2 whole Large Onions, Halved And Sliced Thin ? ¼ cups Beef Broth ? 7 dashes Worcestershire Sauce ? Splash Of Red Or White Wine ? ½ cups Grated Gruyere Cheese (can Use Swiss) ? Kosher Salt ? 24 whole White Or Crimini Mushrooms, Washed And Stems Removed ? Minced Parsley Preparation Instructions In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside. Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt. Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown. Sprinkle minced parsley over the top and serve.
Helen in Lehi, UT
Sweet and Sour Meatballs 1 or 1 1/2 lbs. lean ground beef 3/4 cup oatmeal 2 eggs slightly beaten 1/2 cup finely chopped onion (or dried onion) 1/2 cup milk few grains pepper 1 tsp. worchestershire sauce
Mix ingredients and make into 12 balls. Put in casserole dish. Pour sauce over and bake 350 degrees about 30 minutes. Don't cover dish.
Sauce: 1/2 cup brown sugar 1/4 cup vinegar 1 tsp. prepared mustard 1/4 cup bbq sauce 1 tsp. worchestershire sauce
(I like to make 1 1/2 recipes of sauce)
Juliana in Orem, UT
Pepperoni Pizza Dip
8 oz cream cheese softened 1/2 cup sour cream 1 tsp dried crushed oregano 1/8 tsp garlic powder 1/8 tsp crushed red pepper, optional 1/2 cup + a bit more pizza sauce 1/2 cup or more finely chopped pepperoni 1/2 cup sliced green onions sliced black olives other options: green olives, artichokes, finely chopped green pepper 1/2 cup mozzarella or maybe a little more
In small bowl beat together cream cheese, sour cream, oregano, garlic powder and red pepper Spread evenly in 9 or 10 inch quiche or glass pie plate. Spread pizza sauce over the top Sprinkle with trimmings except for cheese Bake at 350 for 10 minutes. Sprinkle with cheese and bake 5 more minutes or until cheese is melted and mixture is heated through
Serve with veggies, crackers or chips
mallory in mesa, AZ
Bacon, Lettace and Tomato Dip Bacon, Lettace and Tomato Dip
1 package cream cheese, softened 1/2 cup ranch salad dressing 1 medium tomato, seeded and diced 6 bacon slices, crisply cooked, chopped 1/2 cup finely chopped celery (I omitted this and used green onions) 2 Tbl finely chopped onion 1 tsp sugar Lettace leaves (for decoration)
Mix everything together and enjoy with crackers, pita chips, toasted fresh bread, whatever you would like. Great for a football party, appetizer for holidays or just for something to munch on! Enjoy!
EMILY in BOULDER CITY, NV
7 Layer Bean Dip
Ingredients 2 cups of refried beans, either from one 15-ounce can or homemade 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste) 1/4 to 1/2 teaspoon ground cumin Salt 1 cup shredded cheddar or Monterey Jack cheese 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste) 1 avocado, peeled and chopped 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream) 1/2 small can of sliced ripe black olives Method 1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans. Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip. 2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately
Holly in Morgan , UT
Super bowl Pizzas
- 2 six-inch Boboli pizza crusts - 1/2 cup of pizza sauce - 3 green onions (chopped) - 1/2 cup of sliced pepperoni - 1 1/2 cups of mozzarella cheese (shredded)
What to do: First, preheat the oven to 400 degrees F.
For each crust, spread the pizza sauce evenly. If you decided to make them with English Muffins, make sure you split and toast them first before adding the sauce.
Finish by topping with the remaining ingredients. Bake for about 8-10 minutes on until the cheese is melting and bubbly and the crust has turned to a golden brown on the bottom.
Serve and enjoy! This recipe serves 2 so make plenty!
Jennifer in Salt Lake City, UT
Amazing Fruit Dip 1 (8 ounce) package cream cheese, softened 1 (7 ounce) jar marshmallow creme
Directions Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.
Michelle in Tooele, UT
bacon wrapped chestnuts
2 cans whole water chestnuts 1 pkg bacon 1 cup ketsup 1 cup brown sugar
mix ketsup and brown sugar, set aside
wrap bacon around chestnuts and hold in place with toothpick. place on baking sheet and bake at 350 for about 45 min. take out and drain off excess fat. cover with sauce mix and bake for another 15-20 min.
Brittany in Knoxville, TN
Bloomin' Onion Bread
1 unsliced loaf (round is preferable) sourdough bread. 1/2 pound Monterey Jack cheese, thinly sliced 1/2 cup butter, melted 1/2 cup finely diced green onion, with tops 2-3 tsp poppy seeds
Directions: Cut the bread lengthwise and widthwise - without cutting through the bottom crust. Place on a foil-lined baking sheet. Insert cheese between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.
Tiana in Taylorsville, UT
Hot Artichoke Dip
1 Pkg (8oz) cream cheese (softened) 1 Jar Artichoke hearts (drained and chopped) 1/2 cup grated Parmesan Cheese 1 clove garlic (minced)
Mix all ingredients with mixture until well blended. Spoon into pie plate. Bake 350 degrees 20-25 minutes. Serve with bread or crackers
Nicole in cedar City, UT
Chip Dip 1 package of cream cheese 1 can of mid rotel 1 lb of browned mild sausage Put it all in a crockpot to get warm and mixed. Then serve with chips You can use different sausage or rotel if you like really spicy.
Eden in Washington Terrace, UT
Mini Pizza Bar
English Muffins halved Pizza sauce Pizza or Italian Blend shredded Cheese Pizza Toppings: Ham, Pineapple, Olives, Pepperoni, Onion, etc
Preheat oven to 400. Place each ingredient in it's own separate bowl. Place sauce on top of halved English muffin. Put cheese and other desired toppings on top of sauced English muffin. Place completed Engish muffins on a cookie sheet. Place in oven until cheese is melted and edges of English muffin are crisp. Enjoy!
Amount of ingredients depends on how many people will be at your party :-)
Joann in West Jordan, UT
Easy Fudge
3 cups semi chocolate chips
1 (14 oz) can sweetend condensed milk
1/2 tsp of salt
1/2 cup nuts
1 1/2 teaspoons vanilla extract
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan. MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan. CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
Sherise in Salt Lake City, UT
Creamy Cheesy Spinach Dip
20 ounces of frozen chopped spinach, thawed 2 cups chopped onions 1 tsp salt 1/4 tsp black pepper 12 ounces cheese spread with jalapeno peppers cubed
Drain Spinach and squeeze dry, reserving 3/4 cup liquid Place Spinach, reserved liquid, onions, salt, and pepper into a crockpot cook on High 1 1/2 hours
Stir in Cheese and cook for 30 minutes longer
Jennifer in Farmington, UT
It's simple and easy and that's the BEST part about it.
Simply put velveeta cheese in a microwave safe bowl (or in a sauce pan to heat on the stove top) with a can of chili. Warm it, stir it, you can add some cream cheese too if you prefer and then it's done. Grab your chips and go to town! We LOVE it and can't get enough of it. It's usually gone in minutes!
Kamayla in South Weber, UT
Chili Beef Express
1 pound 95% lean ground beef 1/4 teaspoon salt 1/4 teaspoon pepper 1 (15 1/2-ounce) can chili beans in chili sauce, undrained 1 (14 1/2-ounce) can chili-style chunky tomatoes, undrained 1 cup frozen corn 2 tablespoons chopped fresh cilantro Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings; season with salt and pepper. Stir in beans, tomatoes and corn; bring to a boil. Reduce heat; cover and simmer 10 minutes. Sprinkle with cilantro before serving. Makes 4 servings
John in Morgan, UT
Here is one of my favorite recipes
Spinach Artichoke Dip
Spinach Artichoke Dip Recipe 16 ounces cream cheese, softened 1 cup mild cheddar cheese, shredded 1/2 cup sour cream 1/4 cup parmesan cheese, grated 1/4 tsp black pepper, ground 3 cloves garlic, peeled and crushed 14 ounce jar of marinated artichoke hearts, drained 5 ounce package spinach, chopped, frozen, drained and squeezed dry 1/2 cup mozzarella cheese, shredded
Directions: Preheat oven to 350 degrees F. Spray 9" x 13" baking dish with Pam or similar vegetable shortening. Mix cream cheese, cheddar, sour cream, parmesan, pepper and garlic in a mixing bowl on medium speed until creamy. Add artichokes and spinach and mix by hand until blended. Spread in greased baking dish. Sprinkle with mozzarella cheese. Bake in 350 degree oven for 30 minutes or until bubbly and light brown on top. Let sit 10 minutes before serving. Using a large platter or large flat basket, place Spinach Artichoke Dip in the middle and arrange baguette slices, bagel chips, tortillas, crackers, melba slices or a combination of these around the dip. Serves 15-20.
This is the best recipe for spinach/artichoke dip I have ever used. I generally add just a little more cream cheese, an extra 4 oz or so to make it a little more creamy.
Lorrie in west jordan, UT
Ingredients: 2 lbs Chicken Wings (I like drumlets but wings work as well) 2 cups butter milk 1 tsp salt and pepper 3 cups all purpose flour 2 tblsp garlic powder 2 tblsp oregano 2 tbsp cayenne pepper 2 tbsp curry powder Oil for frying
Sauce: 1/2 stick butter 1/4 cup hot sauce (I used Tapatio) use more if you want it hotter. 1 tsp garlic powder 1 tsp oregano
Marinade your chicken in the buttermilk overnight. It needs a good 12 to 24 hours to break it down so the chicken is extra moist. Next, start by heating your oven to 350 and begin heating your frying oil to 375. In large dish, mix all the dry ingredients. Dredge the chicken in the flour mixture until completely covered. Drop into the fryer and fry until golden brown. Remove and let strain on a cookie sheet with a cooling rack to keep the chicken from sitting in the oil. Once your chicken in fried, and removed from the oil place into the oven for 5-10 minutes to ensure fully cooked.
While the chicken is in the oven, melt the butter over the stove in a large sauce pan. Add the dry spices and the hot sauce. Remove the chicken from the oven, and toss in the sauce over low heat (to keep the butter melted). Once chicken is fully coated, serve with your favorite dressing. I like blue cheese, but ranch is great as well. Enjoy.
Marc in Provo, UT
Keep it simple.
Just do this:
Chocolate Peanut Butter Chex:
9 cup Chex 1 cup chocolate chips 1/2 cup peanut butter 1/4 cup butter 1/4 teaspoon vanilla 1 1/2 cup powdered sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla. Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat. Spread mixture evenly on wax paper and allow to cool.
Sharman in Spanish Fork, UT
Super Cheese Ball
1 oz cream cheese 1 cup shredded cheddar cheese 1 TBS Worcestershire sauce 1 t dill weed 1 TBS dry ranch mix
Mix together cover with nuts.
Keith in Cedar City, UT
Crockpot Little Smokies 2 packages cocktail wieners 1 Cup Grape Jelly or Cranberry Sauce 1- 12oz bottle chili sauce
Heat in crockpot on low for 6 hours.
reshma in lexington, SC
Chocolate Covered Cherries Ingredients: * 1/3 cup white corn syrup * 1/2 cup butter * 1 teaspoon vanilla * 4 cups powdered sugar * 2 Bottles cherries * 12 ounces Chocolate Chips * 1/2 cup paraffin wax Directions: Mix syrup, butter, vanilla and sugar; refrigerate 1 hour. Melt chips and wax together in top of double boiler. Roll refrigerated mixture into small balls and form around drained cherries. Dip into chocolate-wax mixture. Place on waxed paper to set.
heather in north las vegas, NV
Ingredients:
* 8 medium potatoes (red,white, or brown) * olive oil * a dozen of eggs * 1/2 chopped red onion * chopped garlic * 4 chopped green scallions * Mayonnaise (Miracle Whip) * salt * pepper * Lawry's Seasonings * Sweet Pickles * Mustard * Celery (optional)
In a big pot, put all your potatoes in, wash the potatoes, and drain the water. Leave the potatoes in the pot, add hot water, olive oil, salt, and eggs in the pot. Put the pot on the stove and let it boil in low to medium heat for about an hour or until it is cooked.
While the eggs and potatoes are boiling, chop the onion, garlic, and scallions and set them aside. Pull out all of the rest of the things you'll need and lined them up and get ready to mix everything together.
Once the potatoes are boil. You can peel the skin or leave the skin on. Cut them up into cubes and set them in a big bowl. Put each egg in a towel, tap the egg's hard shell with a knife, and force a cut on the egg in half half and with a spoon, scoop the eggs out. This method will save you some time. Use four eggs with the potatoes and the rest of the eggs, put them in a separate plate to make Devils Eggs.
In the potatoes and egg bowl, add all the ingredients in and stir and taste as you mix.
Scoop the yolk out of the rest of the eggs in a bowl. Mix the yolk with Lawry seasoning, onion, green scallions, garlic, pepper, sweet pickles, and taste. Scoop the mixed yolk into the hollow egg white. Sprinkle some Lawry seasoning on top and add them to the potatoes salad. Put it in the refrigerators over night. Then it is ready to serve.
sage in South Weber, UT
Mini Beef and Pepperoni Pizza Rolls
1 (15-ounce) package Tomato Herb Parmesan Sauce 1/2 pound ground beef, cooked and drained 1/4 cup diced pepperoni 1 cup shredded mozzarella cheese 2 (8-ounce) packages refrigerated crescent rolls Preheat oven to 350°F (175°C). Lightly grease baking sheet. Combine sauce, beef, pepperoni and cheese in medium bowl. Separate dough into 12 rectangles and press seams together. Spoon about 2 tablespoons filling onto dough along the long side of the rectangle. Roll the dough lengthwise, like a jelly roll. Cut each roll into 3 pieces. Place seam-side-down on prepared baking sheet. Bake for 12 to 15 minutes, or until hot and golden brown. Makes 36 appetizer servings.
Estimated Times Preparation Time: 25 mins Cooking Time: 15 mins
HOLLY in MAGNA, UT
Hi Andie, <br/> <br/>Here is one of my families favorite appetizer recipes.<br/> <br/>Sweet & Sour Meatballs<br/> <br/>3 lbs. frozen meatballs (we like Costco's the best)<br/>1 Jar any kind of sweet & sour sauce<br/>1/4 Cup Brown Sugar<br/>3 Tablespoons Soy Sauce<br/>1/2 teaspoon Garlic Powder<br/>1/2 teaspoon pepper<br/>Optional<br/>12 oz. Can Pineapple chunks<br/>1 Medium red pepper<br/> <br/>Combine all ingredients. Put meatballs in a crockpot. Pour the sauce over and cook on low for 4- 5 hours<br/> <br/>
Ann in Draper, UT
Spinach Dip:<br/> Ingredients<br/>1 (10 ounce) package frozen chopped spinach, thawed and drained<br/>1 (8 ounce) container sour cream<br/>1 cup mayonnaise<br/>1 (.4 ounce) packet dry vegetable soup mix<br/>Directions<br/>In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving. <br/>
Margaret in Medford, OR
French Bread Party Snack Cut bread and spread with butter. Brown under the broiler. Mix: 1 C. Mayo ½ C. Parmesan Cheese ½ C. chopped green onions ½ t. Worchester Sauce Spread on bread pieces and broil
Stephanie in West Jordan, UT
Hot Sausage Rotel Dip
1 tube Jimmy Deans Hot Sausage 1 tube Jimmy Deans Sage Sausage 1 Can Rotel 4 Blocks Cream Cheese
Cook both sausges and mix together and put in crockpot. Add Rotel and Cream Cheese. If you like it spicer you can add another can Rotel. Heat together and enjoy with chips.
Sure to be a crowd pleaser!!!
Enjoy
Lindsay in lehi, UT
Cream Cheese Dip Ingredients: 8 oz cream cheese (softened) 1 1/2 cup sour cream 2 cup grated cheese 1 tsp Worcestershire sauce 1 cup. chopped ham 1 can green chilies 1/2 cup green onions 2 baguette loaves
Mix together the cream cheese, sour cream and grated cheese. Then add Worcestershire sauce, ham, green chillies and green onions. Put in baking dish, or into a bread bowl. Bake at 350 for 1 hour and 10 min. Slice baguettes, and serve.
Nate in Orem, UT
Super Spicy Bean Dip
1 can refried beans 1 1/3 cup salsa 1 1/3 cup sour cream grated Cheddar and Sharp cheese 1 cup chopped tomatoes 1 cup sliced green onions 1/2 cup chopped chile peppers Put beans into a pan and heat over medium heat, mashing the beans into a fine paste, and heat until hot. Spread in a 9x13 inch glass pan and then cool. Mix salsa, sour cream together and spread mixture evenly on top of beans in pan. Top with chopped tomatoes, grated Cheddar/Sharp cheese and sliced green onions and chile peppers. Serve cold with chips
Debbie in Clearfield, UT
Dill Dip - for veggies 1 cup Miracle Whip salad dressing 1 cup Sour Cream 1 Tbsp. Dill Weed 1 Tbsp. Parsley Flakes 1 Tbsp. Bon Appetit seasoning
Patti in Taylorsville, UT
Pasta Salad
1 package spiral pasta noodles (colorful) 1 bottle Zesty Italian Dressing 1 cucumber 1 can sliced olives 1-2 tomatoes 1 can cooked chicken
Cook pasta and let cool. Dice cucumber and tomatoes. Mix all ingredients together and add dressing as desired.
Angi in Orem, UT
A very classy recipe for Super Bowl, and everyone ALWAYS LOVES it!
Ingredients 1 egg 1 tablespoon water 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed 1/2 cup apricot preserves or seedless raspberry jam 1/3 cup dried cranberry 1/4 cup toasted sliced almond 1 (13- to 16-ounce) Brie cheese round 1 package (13 ounces) Crackers or fresh artisan bread Directions Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
Try it! You won't be sad!
Ryan in Clinton, UT
No Bean Cream Cheese Dip
1 16 oz can No Bean Chili 1 8 oz. Block Cream Cheese Tortilla chips
Pour chili into sauce pan, cut up cream cheese into 1 inch cubes. Cook both on medium heat until cream cheese has melted into chili. Server with tortilla chips
Brooke in Salt Lake City, UT
Hi Andy-
Here is a delicious meat ball recipe-
2 bags frozen regular meat balls 2 jars of homemade chili sauce (in the salad dressing isle) 1/2 cup brown sugar
Cook meat balls in crock pot on high for 1 hour, then add chili sauce and brown sugar stir and let them cook for another 45 minutes. Serve and enjoy!
Stacy in Orem, UT
We like to keep it super easy at our house for Super Bowl. We also like to try and have at least a couple Healthy Choices. One of the favorites is Smoothies. These are super easy, and taste great at the same time!
1/2 can frozen orange juice 1 banana 5-10 Frozen Strawberries 2 Cups of water
All you do is throw it in the blender, blend for about 30 seconds, and it's ready!
camille in SLc, UT
Homemade Fresh Salsa
1 Yellow Onion 2 Lrg Green Bell Peppers 2 Hot Peppers 1/2 Bunch of Cilantro 1/2 Lime 1/2 t garlic salt 1/4 t soy sauce 3 t Apple cider vinegar Tomatoes (as many as you would like)
Chop everything up and mix it together. Makes about 11/2-2 quarts
Angelene in South Weber, UT
No-Bake Chocolate Peanut Butter Bars
2 cups peanut butter - divided use 3/4 cup butter or margarine 2 cups powdered sugar 3 cups graham cracker crumbs 2 cups (12 ounce package) Semi-Sweet Chocolate Mini Morsels Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup chocolate chips. Press evenly into greased 13 x 9-inch baking pan. Smooth top with spatula. Melt remaining peanut butter and remaining chocolate chips in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Chill for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator. Makes 60 bars. Preparation - 15 min | Cooling Time - 1 hrs refrigerating
Julie in West Valley, UT
Taco Bites<br/>1/2 ground beef<br/>1 pkg Taco seasoning<br/>1/2 cup salsa<br/>2 cans bisquits<br/>cook the ground beef over meduim heat. Add taco seasoning package and stir well. Stir in salsa. Mixture should be like a thick sauce. Remove from heat.<br/>Take bisquit and cut into 2 pieces. Place spoonful of mixture in center of bisquit and fold around. Continue till all bisquits are filled. Place on cookie sheet. Heat oven to 350. Cook bisquits till golden brown. Serve warm with salsa for dipping.<br/> <br/>
April in West Point, UT
I have the BEST appetizer recipe and it's perfect for all those bacon-loving meat eaters who watch the big game. It's pretty good for us wives who enjoy the game as well.
Bacon Wrapped Little Smokies
1 lb raw bacon 1 small pouch Little Smokies (we use the beef but any variety is GREAT!) Brown Sugar
Cut bacon strips in half. Wrap each Little Smokie with half slice of bacon and insert a toothpick all the way through to hold the bacon in place. Place on a cookie sheet. Make sure your cookie sheet has sides so the grease from the bacon doesn't run all over your oven. When all the Smokies are wrapped, sprinkle a generous amount of brown sugar over the top. Bake at 400 for 40 minutes. These are AWESOME!!
nicole in South Jordan, UT
My favorite it crockpot chili 2 cans black beans 2 cans great northern white beans 2 cans kidney beans 2lbs of hamburger cooked 1 packet of ranch dressing 3tbs chili powder Drain beans and add them to the crockpot with meat, dressing packet, Salt and pepper to taste and chili powder and cook on low for 5 hrs. Top with cheese and sour cream ?º
Stephanie in Springville, UT
Hella Good Salsa
1lb ground hamburger meat (browned) Taco Seasoning 16 oz Salsa (your choice) 16 oz Sour Cream 16 oz Cream Cheese
Mix Taco Seasoning with meat. Mix all in the ingredients in a crock pot and serve warm with tortilla chips.
Christina in Orem, UT
Cinnamon Almonds
4 c almonds
1 cup white sugar
1/2 tsp salt
1 egg white, slightly beaten
1 tsp vanilla extract
Preheat oven to 250. Grease a large baking sheet. In a small bowl, combine sugar, salt, and cinnamon. In a larger bowl, slightly beat egg white with a whisk (or on low with beaters). Add vanilla and beat until frothy. Do not overbeat - you do not want stiff egg whites (soft peak is too much). Add the almonds to the egg white mixture and stir until evenly coated. Add the sugar mixture, and stir again until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring halfway through. Allow to cool, if you can! I love to eat them warm. After cooling, store in an airtight container.
RC Willey's Delicious Superbowl 2010 Appetizers
Stacy's Spicy Bean Dip
1 can refried beans
8 oz. cream cheese, softened
2 cups sour cream
cayenne pepper to taste
1/2 c. salsa
1 can black beans
3 cups shredded cheese
1 can green chilies
Mix together in a crock pot on low until cooked through. Serve with chips.
Kari's 5 Layer Mexican Dip
1 can refried beans
1 Tbsp. chili powder
3/4 tsp. ground cumin
1 cup sour cream
1 cup shredded cheddar cheese
3-4 green onions, sliced
1 small can black olives
1 large or 2 medium tomatoes, chopped
Mix beans with chili powder and cumin; spread onto serving dish (8 or 9-inch pie plate). Layer remaining ingredients. Chill in refrigerator. Serve with Tortilla chips
Kari's Hummus
1 can garbanzo beans
1-2 cloves of garlic, minced
1 Tbsp. olive oil
2 Tbsp. lemon or lime juice
1/3 -1/2 tsp. cumin
salt and pepper to taste
Put all ingredients in a blender. Mix until pureed. Serve with pita chips.
Jennie's Spinach Dip
10 oz. frozen chopped spinach, thawed and drained well
1 cup mayo
1 cup sour cream
1 pkg. Knorr vegetable soup mix
1 can water chestnuts, chopped
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup chopped green onions
Mix all ingredients together and chill for at least 4 hours before serving. Serve in a hollowed out bread bowl or serving bowl. Serve with bread cubes, sliced baguettes or vegetables.
Nancy's Spinach-Feta Dip
3/4 cup sour cream
1/2 cup cottage cheese
1 pkg. frozen chopped spinach, thawed and squeezed dry
2 green onions, sliced
2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper
1/3 cup feta cheese
Place sour cream and cottage cheese in bowl of food processor. Process until smooth. Add spinach, green onions, lemon juice, salt and pepper, process. Add feta to combine. Transfer to a bowl and refrigerate 1 hour. Makes about 2 cups.
Terese's Spinach Dip
1 pkg. Knorr Vegetable recipe mix
1 10 oz. frozen chopped spinach, thawed and squeezed dry
1 16 oz. container sour cream
1 cup mayonnaise
1 8oz. can water chestnuts drained and chopped
3 green onions, chopped
Combine all ingredients and chill 2 hours.
Serve with your favorite dippers.
Raw Vegetable Dip
1 cup sour cream
1 cup Best Foods Mayo (I've tried different brands, Best Foods is my choice)
1 1/2 tsp. Bon Appetit
1 1/2 tsp. dill weed
1 1/2 tsp. chopped chives
Mix all together and refrigerate for a couple of hours so the spices will blend in.
Kristy's Spicy Pretzels
1 1/2 lb. mini pretzel twists
3/4 cup oil
1 pkg. ranch dressing
1/2 tsp. cayenne pepper
1/2 tsp lemon pepper
1/2 tsp. garlic powder
Combine all dressing ingredients well and pour over pretzels, stirring until coated. Bake at 250° for 30 minutes, stirring every ten minutes.
Gail's Mini Beef and Pepperoni Pizza Rolls
1 (15-ounce) package Tomato Herb Parmesan Sauce
1/2 pound ground beef, cooked and drained
1/4 cup diced pepperoni
1 cup shredded mozzarella cheese
2 (8-ounce) packages refrigerated crescent rolls
1. Preheat oven to 350° F. Lightly grease baking sheet.
2. Combine sauce, beef, pepperoni and cheese in medium bowl.
3. Separate dough into 12 rectangles and press seams together. Spoon about 2 Tablespoons filling onto dough along the long side of the rectangle. Roll the dough lengthwise, like a jelly roll. Cut each roll into 3 pieces. Place seam-side-down on prepared baking sheet.
4. Bake for 12-15 minutes, or until hot and golden brown.
Makes 36 Appetizer Servings
Estimated Times
Preparation Time: 25 mins
Cooking Time: 15 mins
Lynda's Lit'l Beef Smokie Blankets
1 tube Crescent Rolls
1 1lb. pkg. Lit'l Beef Smokies
Assorted mustards and barbeque sauces for dipping
Open tube of biscuits and cut each rectangle into 4 smaller triangles. Wrap Lit'l Smokies in the triangles, starting at the large end. Bake as directed for Crescent Rolls. Arrange on a platter with assorted dipping condiments.
Ryan's Sweet little Smokey's
1 pkg. Little Smokeys
1 pkg. bacon (thin sliced)
brown sugar (to sprinkle on top)
toothpicks
Cut bacon slices in thirds. Wrap a slice of bacon around each little smokey and place on a jelly roll pan. Sprinkle each wrapped wiener with brown sugar (be generous!). Place a toothpick in each one and bake at 300° for 8-10 minutes.
Carrie's Stuffed Mushrooms
40 white button mushrooms
1 pkg. Jimmy Dean sausage (whichever flavor, spicy is good)
2 pkgs. cream cheese
Directions:
First, heat oven to 300° F. Next, take the mushrooms and pop the stems out. You can do this with a spoon or push the stem gently to the side. It should break off pretty easy. Rinse the mushrooms and set on a cookie sheet or in a cake pan. Next, cook the sausage on the stove. Empty grease in separate container. Put the cooked sausage into a medium sized bowl. Mix the packages of cream cheese in with the sausage. If the sausage has a hard time mixing, put the mixture in the microwave for 30 seconds or so. When mixed well, use a spoon to scoop spoon fulls of the mixture into the mushrooms (where the stem was). Cook the mushrooms for 20-30 minutes or until the top of the mixture starts to brown. Be careful when you remove from the oven. They will be VERY hot. That's it! Hope you and your family/friends enjoy these as much as we do. Happy Superbowl!
Wendy's Potato Skins
Scrub several potatoes, and place in a baking dish. Bake at 450° for approximately an hour. Remove from oven and let cool for a few minutes. When you can handle the potatoes, slice them in half, lengthwise. Scoop out most of the potato, leaving you with a "shell" of skin. Make sure you leave enough potato flesh that the skin can support itself. Put all of the potato filling in a bowl, and add a bit of garlic powder and some ranch dressing. Mix up, and let people have a scoop of mashed potatoes.
Now, back to the skins. Sprinkle a bit of cheddar on each skin, and add a few crumbled bits of bacon, and some chopped green onion.
Put the skins back in the oven, and let back for about 8 minutes, or until the cheese is bubbly.
Arrange the potato skins on a large serving dish with a container of sour cream in the middle. Your guests will LOVE it.
Carolyn's Crab Pie
1 lb. flaked crabmeat
2 Tbsp. horseradish
2 Tbsp. capers
1 tsp. grated lemon rind
dash of tabasco
2 cups mayonnaise
1 cup grated sharp cheddar cheese
Mix together all ingredients. RESERVE 1/4 cup of the grated cheese. Spread in a 9" pyrex pie plate and sprinkle reserve cheese on top. Bake at 350° F 20-25 minutes. Serve with crackers.
Pepper's Gumbo
10 lbs. King Crab
2 cups gumbo file
2 cups peeled shrimp
1/2 cup fish sauce
2 cans smoked oysters
2 cloves garlic
1/2 cup Louisiana hot sauce
Put all of the above ingredients in a crock pot for 3 hours, and add 2 cups of water. Delicious!
Doni's Superbowl Energy Peanut Butter Bars
1 1/2 cups butter
1 cup sugar
1 1/4 cup brown sugar
2 eggs
1 cup peanut butter
2/4 tsp. salt
1 1/2 tsp. baking soda
1 1/2 cups flour
1 tsp. vanilla
6 cups oatmeal (not quick oats)
1 additional cup of peanut butter
Heat oven to 350° F. Grease and flour 9x13 cookie or jelly roll pan. Cream butter and sugars together in a large bowl. Add eggs and peanut butter, mix well. Add salt, baking soda, and flour and mix well. Stir in vanilla and oatmeal. Spread dough in pan (you will probably need a metal spatula to spread in pan). Bake for 15 minutes (do not over bake). Remove from oven and let cool, then spread with 1 cup of peanut butter, let set for 30 minutes and frost with the following frosting recipe.
Chocolate Frosting
2 1/2 cups powdered sugar
3/4 cups cocoa powder
1/2 cup butter
1/2 cup evaporated milk
Sift together sugar and cocoa, add softened butter and milk, beat until smooth and spread on peanut butter bars.
Charmaine's Coconut-filled Chocolate Delights
3/4 cup roasted & salted almonds
1 1/2 cup coconut
1/2 cup sweetened condensed milk
1 pkg. (16 oz) ready to bake refrigerated sugar cookies (24 cookies)
1/3 cup baking cocoa
1/3 cup milk chocolate chips
Reserve 20 almonds. Chop remaining. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes. Then let stand at room temp for 8-10 minutes to soften just a little.
Heat oven to 350°F. In a large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap.
For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 Tablespoon coconut mixture in center and wrap dough around filling. Press edges to seal and shape into a ball. Place 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2 inch round. Press 1 whole almond on each cookie. Bake 9-12 minutes or until puffed and edges are set. Remove from cookie sheet immediately. Place on cooling rack and cool completely, about 30 min. In small microwave bowl, microwave chocolate chips uncovered on high 10-20 seconds, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag, cut small tip from corner of bag, and drizzle over cookies. Let chocolate set and store cookies in airtight container.
Joseph's Chocolate Chip Cheese Ball
1 pkg. 8oz. cream cheese
1/2 cup butter
1/4 tsp. vanilla
2 Tbs. brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans
chocolate graham crackers
Beat softened cream cheese, butter and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour. Roll ball in pecans. Serve with graham crackers.
