My husband likes to have his Nachos every “Super Bowl” Day. ~ Mitzi
Tortilla Chips
1 can refried beans with 1 tablespoon of jalapeno juice mixed in
1 15 ounce can of chili
8 ounces grated cheddar cheese
Salsa of your choice (hot, medium, mild)
Preheat oven to 400 degrees and cover a cookie sheet with either foil, or spray with non-stick cooking spray.  Cover the bottom of the cookie sheet with tortilla chips.  Mix together the beans and 1 tablespoon of juice that comes out of a jar of jalapenos.  Drop spoonfuls of the refried beans over the tortilla chips as evenly as possible.  Drop spoonfuls of the chili over the tortilla chips.  Cover with cheese, and bake for 15 minutes or until the cheese is melted and bubbly. Top with salsa, black olives, jalapeno slices, sour cream, or anything else you can think of!

Preheat oven to 375 degrees.  In a small box mix together the brown sugar and chili powder, blend until the chili powder is mix thoroughly through the brown sugar.  Cut the chicken into bite sized pieces and wrap each piece with bacon, use a toothpick to secure the bacon. Dredge the chicken into the sugar mixture.  Place pieces of chicken on an un-greased baking sheet and bake for approximately 30 minutes or until the chicken is done and the bacon is crisp.

Links of Interest
Paula Deen’s Sweet Chicken Bacon Wraps
Rachael Ray’s Buffalo Popcorn Chicken Bites

My hot taco dip comes out for every party. I make it in a Crockpot for big parties. You can freeze portions & put it in a dip crock or microwave as a last minute or no-prep dip.
1 12 ounce jar salsa
1 15 ounce can chili
8 ounces cream cheese (fat free is great)
16 ounces sour cream (fat free is great)
2 bags (16 ounces )cheddar & /or jack cheeses (reduced fat is great)
In a medium sized pot turn the heat onto medium heat, add the salsa, chili, sour cream, cream cheese, and cheddar cheese. Heat gently and stir until all ingredients have melted. This taco dip can also be heated through in the microwave. Serve with tortilla chips of your choice. We get black and gold tortilla chips for Super Bowl parties here in western PA.

1 1/2 lbs. sea scallops

1/3 lb. bacon, cut slices in half

1/4 lb. butter, melted

1/2 C. dry white wine

1 tbsp. lemon juice

1/2 tsp. paprika

1/2 tsp. seasoned salt

Preheat oven to 400 degrees.  Melt butter and wine together, when melted add paprika and seasoned salt.  Drop scallops into melted wine and butter sauce.  Allow scallops to marinade for about 30 minutes.  Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick.  Place wrapped scallops onto a baking pan, and bake in the oven for about 8 minutes, then turn over and cook until done.

Here are a few of the things that we will be serving up.

Ina Garten’s Pan Fried Onion Dip – This is a rich, and flavorful onion dip, I promise once you make this recipe just once, you won’t by buying this at the grocery store again.
Chihuahuas Port Sangria – If you have never tried Sangria you have been missing a real treat. Sangria is typically a full bodied red wine with other types of liquors, fruit, fruit juice and much more. These are wonderful because you can pour this over ice, and enjoy a cool and refreshing drink.
Chart House Spinach Salad – Salads are so nice and refreshing, we like this salad because it has enough bacon, eggs, mushrooms, and more to make it filling. Since this salad is made with spinich it won’t wilt as quickly as other salads may.

In addition to these items, I will be serving up olives, fruit salad, some other salty snacks.  We hope that you and your family will enjoy a safe weekend.

1 lb. fresh chicken livers – wash and drain, discard anything that looks unusually colored (while not bad, sometimes these can add strong flavors)

2 small onions diced finely

2 Tblsp. olive oil

3 hard boiled eggs (1 is for garnish)

salt and pepper

Marsala wine (if you desire)

Salt and Pepper to taste

Saute onions in pan until they are golden brown.  Add in washed chicken livers, and cook for approximately 15 minutes over medium heat.  Once chicken livers are done remove the chicken livers.  You can either chop the livers finely and 2 of the hard boiled eggs, or run them through a grinder, or pulse them a few times in a food processor.   You may want to deglaze the pan with some Marsala, you could use a little bit of chicken broth or even water.  Scrape the pan clean.  Add back the livers and egg mixture to the pan.  Stir in the onions that you left behind in pan.  Now place the entire mixture into a bowl and set in your refrigerator for at least two hours.  Before serving chop the 1 remaining hard boiled egg and place on top of the chopped liver pate.

6 oz. can tiny shrimp (drained, reserve liquid)

6 oz. can crab meat (drained, reserve liquid)

2 ounces cream cheese, (room temperature and cubed)

2 tablespoons olive oil

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon crushed garlic

1 teaspoon prepared horseradish

1/3 cup asiago cheese, grated

2 tablespoons parmesan cheese, grated

1/2-3/4 cup half and half

5 1/2 cups prepared Barilla marinara sauce, drained to remove excess liquid

1/4 cup fresh parmesan cheese, finely shredded for topping

In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to flour the liquids that were reserve from the shrimp and crab, stir well.  To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add asiago and parmesan cheeses and stir until smooth.
When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.  Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.  Let sauce simmer for 12 – 15 minutes. Stir sauce so it will not scorch on bottom.
In a shallow 9-inch baking dish, spray with nonstick spray. Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 F, for 10 – 15 minutes, until heated through. Dip should not brown on top.

For the tapenade:
1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish
Make the tapenade: in a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

Recipe is adapted from Gourmet Magazine.

1 dozen new potatoes, scrubbed
2 large eggs
2 tablespoons homemade or prepared mayonnaise
1/2 teaspoon minced garlic
1 teaspoon finely chopped parsley
2 tablespoons minced red onions
1-ounce caviar
Place the new potatoes in a sauce pan and cover with water. Season the water with salt. Bring the liquid up to a boil and reduce the heat to medium. Cook the potatoes until fork tender, about 8 to 10 minutes. Place the eggs in a saucepan and cover with water. Bring the water up to a boil and reduce the heat to a simmer. Cook the eggs for 15 minutes after the heat has been reduced. Remove both potatoes and eggs from the water and shock in an ice bath. Remove the potatoes and eggs when cooled and pat dry. Using a paring knife, cut the tip of the potato off on both sides, vertically, so the potato will stand straight up. Using a small melon baller, scoop out the center of the potatoes, leaving about a 1/8-inch shell, reserving the potato scraps. Peel and chop the eggs. In a mixing bowl, combine the reserved potato scraps, chopped eggs mayonnaise, garlic, parsley and onions. Mix thoroughly. Season the mixture with salt and pepper. Season the new potato with salt and pepper. Fill each potato with the potato mixture. Top each potato with caviar and garnish with parsley.
Yield: 12 stuffed potatoes

You can find more delicious tapas recipes here.

2 eggs

3 cloves of garlic minced fine

1 Tbsp. freshly squeezed lemon juice

1 tsp. ground white pepper

1 C. peanut oil

Combine all ingredients into blender and and puree, slowly stream in oil so it will emulsify.  Season to taste with more salt and white pepper if desired.  Keep refrigerated, and this will last for 2 to 3 days.

1 lb. ground sirloin

1 tsp. black pepper

1/2 tsp. seasoned salt

1/2 onion sliced thin

4 slices American cheese

6 to 8 pickle slices

Ketchup

1 Tbsp. peanut oil

Combine ground sirloin, seasoned salt, and ground pepper.  Mix well.  Slice onion thinly and place into a skillet with peanut oil.  Grill onions slowly, do not brown onions.  When the onions are almost translucent make 6 to 8 hamburger patties, make them thick (approximately 1/2 inch), and place into hot pan.  Grill hamburgers for 4 to 5 minutes before turning them.  Flip hamburgers, and remove onions.  When hamburger patties are done assemble them with.

Bottom bun, pickle, meat patty, cheese, grilled onions, and then ketchup.  Serve quickly.  We imagine you will find these tasty.

For Cover:

1 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
Little salt
1/4  tsp. Ajwain (optional)

For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2 tsp Ginger (crushed)
1 tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2 tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

Mix all the ingredients (salt, oil, ajwain) except water.

Add a little water at a time.

Pat and knead well for several times into a soft pliable dough.

Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.

Add green peas, cashews and raisins and mix well.

Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4″-5″ diameter circle.

Cut it into two parts like semi-circle.

Now take one semi circle and fold it like a cone. Use water while doing so.

Place a spoon of filling in the cone and seal the third side using a drop of water.

Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).

Thanks to ultimatum chef for sharing this recipe.

1 pound ground round or other lean ground beef
1 1/2 tablespoons chopped parsley
1 tablespoon drained capers, chopped
1 teaspoon minced anchovies
1 egg
2 to 4 tablespoons chopped green onions
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 large clove garlic, minced
1/2 cup ground crackers
Salt and freshly ground pepper to taste

Mix all ingredients together and form into five 5-ounce patties. Cook to desired doneness.

Thanks to the ultimatium chef for sharing this recipe.

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded Monterey jack cheese
5 7-inch flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.

3. Lightly salt and pepper each side of the chicken while it cooks.

4. Set chicken aside until it cools down enough to handle.

5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

7. Dice the cooked chicken into small cubes and add it to the pan.

8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

9. Cook for another 4 minutes.

10. Stir well so that the spinach separates and is incorporated into the mixture.

11. Remove the pan from the heat and add the cheese.

12. Stir until the cheese is melted.

13. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

14. Spoon approximately one-fifth of the mixture into the center of a tortilla.

15. Fold in the ends and then roll the tortilla over the mixture.

16. Roll the tortilla very tight, then pierce with a toothpick to hold together.

17. Repeat with the remaining ingredients until you have five eggrolls.

18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.

19. Overnight is best.

20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

21. Preheat 4-6 cups of oil to 375 degrees.

22. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

24. Garnish the dipping sauce with the chopped tomato and onion.

Thanks to Arrington for sharing this appetizer recipe.

Package Egg Rolls (1Lb)
Package Sliced Ham Lunch Meat
Package Slice Swiss Cheese
Dill Pickle Spears
Oil (to deep fry)

Place on Egg Roll: Ham, Cheese and Pickle.

Fold egg roll according to instruction on package.

Place in hot oil, and deep fry until roll is brown to dark brown.

The amount of ingredients all depends on how many “pickles” you actually want to make. I usually buy the package of Egg rolls and than buy enough ingredients to complete the egg roll package. I make these as I want them also, it is easy to make them one/two at a time just for a single person serving.

Thanks to karebear5180 for sharing this recipe.