A little something for your Superbowl fans to nosh on. Here is how you make them:

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.

Hey y'all I am getting so excited for the Superbowl mainly because this year it will be played at Cowboys Stadium in good ol' Arlington Texas. My family and I lived in a suburb of Dallas for 8 years and believe me when you hear "everything is bigger in Texas" it is so true. Every sports arena in Dallas is spectacular. Whether you're a Steelers fan (fingers crossed) or a Packers fan the game will be a lot more fun to watch if you have some yummy snacks. Add a little panache to your Superbowl snacks with these recipes and invite your friends over for a Superbowl Par-tay. They will be impressed no matter who wins.

Butt Putty (I beg your pardon?)
*Jenny C.

2 bags Bugles
2 c salted peanuts (not dry roasted)
1 c Karo syrup
2 c brown sugar
1 can sweetened condensed milk
1 c butter (2 cubes)

Mix Bugles and peanuts in a large bowl and set aside. Mix all other ingredients and cook to softball stage, stirring constantly. Pour over Bugle mixture. Toss to coat. Separate and let cool on cookie sheet. Printable recipe.

Mix Bugles and peanuts and set aside. This mixture is a great salty-crunchy flavor that mixes well with the sweetness of the carmel.

When sugars are incorporated and butter is melting.

Rolling boil (10+ minutes) stirring until you hit softball stage.

Pour over Bugle mix and let cool on cookie sheet. This mix is addicting...perfect for watching the big game.



Sausage Dip
*Teresa C.

2 16 oz. Jimmy Dean sausage (1 hot, 1 regular)
16 oz. sour cream
8 oz. Herdez Salsa Ranchera ( I find mine at Fred Meyer/Kroger)
1 can sliced olives

Brown and drain sausage. Put everything in crock pot on low all day or on high if you have only a few hours. Serve with corn chips or toasted baguette slices (or alone). Printable recipe
Hold the presses. This doesn't look very good...how about if I put it on a chip like this:


Much better! This sausage dip is fantastic.

Hello everyone. No, I wasn't in the hospital with a wicked illness or out of the country for the past three weeks. It was the holidays. I seriously didn't feel like I had 5 minutes to myself to blog or to do much of anything else...that's why my toenail polish is chipped and I have dark roots an inch long. Anyhoo onward and upward to a new year and a new start! This recipe is a keeper. It literally takes about 10 minutes to make and it is delicious. I first saw this recipe here and thought "easy breezy lemon squeezy" (or in this case lime squeezy) I hope you enjoy it too!

Restaurant Style Salsa (as in Chili's or On the Border)
*adapted from Pioneer Woman

1 can (28 ounce) whole tomatoes with juice
1 can (10 ounce) mild Rotel tomatoes (don't skimp on brand...it won't be the same)
1 can (10 ounce) original Rotel tomatoes
1/4 cup chopped onion
1 clove garlic, minced
1 whole Jalapeno, quartered and sliced thin (seeds and all)
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground cumin
one bunch cilantro (trim stems)
1/2 whole lime juice

Combine whole tomatoes, Rotel tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like - I do about 10 to 15 pulses. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos. Printable recipe