Jan~ Are you READY for some FOOTBALL!!! Super bowl favs

Meat balls by Barb Dahl

Frozen meatballs or little smokies

Grape jelly

Hinz Chili sauce

In sauce pan mix 1 jar of chili sauce with 1/2 cup jelly.  Heat to medium and stir until jelly is disolved.  Turn to low & let simmer for 5 min.  Place meatballs in crockpot & pour mixture sauce on top.  Set on low in crockpot & serve. 

 Mozzarella & Pesto Crostini by Ariella Walker

Buffalo mozzarella cheese sliced
Classico brand pesto sauce
baguette bread sliced
Basil
tomatoes sliced

Spread pesto sauce of bread & cover with cheese.  Lightly toast until cheese is soft.  Top with sliced tomatoes sprinkle with basil. 


Sausage stuffed mushrooms by Carol Snyder

Chili by Patty Foster

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 2 (15 ounce) cans chili beans, drained
• 2 (15 ounce) kidney beans, drained
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, kidney beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Pepperoni Bites by Tina Gann

 

1-3.5 oz package pepperoni, chopped

1 cup shredded swiss cheese

1 medium tomato, chopped

¾ cup mayo

2 Tbsp pesto

3-7.5 oz cans refrigerated buttermilk biscuits (10 count each)

Preheat oven to 350 degrees. Combine first 5 ingredients in bowl. Place biscuits in greased mini muffin tins, pressing gently to fit cups. Spoon about 1 Tbsp filling into each cup. Bake 20-25 minutes, until biscuits golden brown. Makes 30 mini pepperoni bites. (May also make in regular-sized muffin tin. Substitute 2-16 oz large refrigerated flakey biscuits for other biscuits. Makes 16 large pepperoni cups).

 Savory Spinanch & Artichoke Dip by Ginny Wingate

1jar (12 oz.) artichoke hearts, drained, chopped

1pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1- 8 oz package cream cheese softened

1/2 cup KRAFT Shredded Mozzarella Cheese

1/2 cup KRAFT Grated Parmesan Cheese

1/2 tsp garlic, garlic powder

Make It

HEAT oven to 350°F.
MIX ingredients until blended.
SPOON into 9-inch quiche dish or pie plate.
BAKE 20 min. or until lightly browned.    

Bacon wrapped brown sugar polish sausage by Barb Dahl

Ingredients

• Nonstick cooking spray
• 1 package polish saugage of choice (cut each one into 3rds)
• 15 slices bacon, each cut crosswise into thirds
• 3/4 cup packed brown sugar

Directions

1. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside.
2. Wrap each sausage link with a bacon piece, overlapping the bacon piece at the end. Press the end of the bacon piece to seal or secure it with a wood toothpick. Place in the baking pan.
3. sprinkle brown sugar over the top of each sausage.
4. Bake in a 350 degree F oven about 30 minutes, or until the bacon is browned. Serve immediately. Makes 8 polish dogs cut into 3rds so 24 pieces.