The Superbowl is around the corner and I know you are all trying to decide what to feed the carnivorous men that will be watching the game in your home. I am going to be generous and post two recipes that I get requests for all of the time; in fact I had a request for the Bacon Swiss dip today. This is one of those recipes that I came across a few years ago. I got it from a caterer who swore by this recipe as a crowd pleaser. I thought I'd take her word for it and try it... it was delicious. I serve it at parties all of the time...it is a true friend that will never let me down. So many people requested this recipe that I thought I would share it with my awesome readers.

I realize you don't get the full impact of the Bacon Swiss dip with this picture but let me tell you...it is delicious on a corn chip or toasted baguette or Melba Toast etc. Truly a crowd pleaser.

Bacon Swiss Dip

12 slices bacon cooked and crumbled
8 oz. cream cheese
8 oz swiss cheese, shredded
1/2 cup mayo
2 Tbs. Dijon mustard
2 Tbs. horseradish (optional) I never use it!
3 green onions - chopped

Combine all ingredients and put in a shallow casserole dish. Bake at 375 degrees for 20 minutes or until bubbly and slightly brown - serve with corn chips or sliced baguette. Printable recipe.

The Sweet and Sour Meatballs speak for themselves. Another highly requested recipe in my recipe box. The great thing is you can put this baby together in the a.m., put it in the Crock Pot, and let it simmer all day...the flavors just blend beautifully. I hope you like these tried and true friends.



Sweet and Sour Meatballs (I double for big groups)

14 oz. canned crushed pineapple, with juice
1 cup brown sugar, packed
1/2 cup white vinegar
3 Tbsp. soy sauce
Cornstarch
Water
36 frozen meatballs

Put first 4 ingredients into saucepan on medium heat. Stir bringing to a boil.
Stir cornstarch and water together in small cup. Stir into boiling mixture until slightly thickened. Pour over three dozen meatballs (I buy mine frozen at Costco or any grocery store). Pour into Crock Pot and cover. Cook an low for 8 to 10 hours or on high 4 to 5 hours. Printable recipe.