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.

Ginger Snap Cookies
3 1/2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 1/2 tsp. ground ginger
2 tsp. ground cinnamon (Ceylon Cinnamon varieties are my favorite)
2 1/2 sticks butter
1/4 tsp. ground cloves
1 1/2 C. sugar
2 large eggs
1/2 C. Molasses
1/2 tsp. lemon extract

Preheat oven to 350 degrees. Grease cookie sheets before use. Combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a large bowl and mix until very fluffy. In a different bowl cream together butter and sugar until well combined. Add to the butter and sugar mixture the eggs, molasses, lemon extract. Stir in the flour mixture until blended. Form the dough into 3/4 inch balls and arrange about 1 1/2 inches apart. These cookies do not spread much when baking. Bake 1 sheet at a time for about 12 minutes. The cookies will flatten and develop a crinkled surface as they bake. Let stand briefly and remove to a rack to cool.

Sharon’s Pumpkin Dip
1 14 oz can pumpkin
8 oz. soft cream cheese
1 C. confectioners sugar
1 tablespoon pumpkin pie spice

Use a wire whisk to mix together a 14 oz. can of pumpkin, 8 ounces of really soft cream cheese, a cup of confectioners sugar, and a tablespoon of pumpkin pie spice.

If you don’t have pumpkin pie spice in your pantry, substitute 1 1/2 tsp cinnamon and 1/4 tsp each of ground nutmeg, ground ginger and ground clove.

2 pounds broccoli
3 tablespoons olive oil
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper (I enjoy mixed peppercorns and my favorite grinder)
2 tsp lemon zest
1 tsp minced roasted garlic in olive oil

1)-Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Using a vegetable peeler, peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces.

2)-In a large bowl, toss florets and stems with olive oil, salt, and pepper.

3)-Spread in a single layer on a rimmed baking sheet; roast, turning broccoli halfway through, until tender, about 15 minutes.

Thanks to KatRiley for sharing broccoli recipe.

1 Cup chopped onion
1 ½ Cup sliced carrots
1 Tbl olive oil
1 ½ Cup sliced green beans, frozen, canned or fresh
½ Cup uncooked macaroni
6 Cups defatted chicken broth Approx. one large can of College Inn broth
½ tsp salt
1 8-oz can of tomato sauce
1 6-oz can tomato paste
2 cloves garlic, crushed OR garlic powder
2 Tbl Italian seasoning blend
1 Tbl grated Parmesan cheese
1 Tbl vegetable oil
2 Tbl cornstarch
3 Tbl cold water
1 15oz can flavored diced tomatoes (Garlic & Herb)
1 15oz can white northern beans, Rinsed & Drained

1.  In large saucepan, sauté onion and carrots in olive oil until onion is translucent

2.  Add green beans, macaroni, broth and salt. Bring to boil and simmer about 10 minutes or until vegetables are tender and macaroni is cooked.

3. In medium bowl, combine tomato paste, garlic, Italian seasoning & cheese. Slowly whisked in oil.

4. (I just stir in with fork) Ladle some of the soup/broth into bowl (warming it up & blending)

5. Stir mixture into soup Pot.

6. Dissolve cornstarch in water and stir into soup, boil for 1-2 minutes) reduce to medium heat until soup has thickened slightly.

7. Stir in diced tomatoes, tomato sauce, and white beans and heat through.

OPTIONAL: Eckrich smoked sausage, sliced thin, or Shrimp. Ladle into bowl and top with grated parmesan cheese.

Thanks to Jim Hatfield for sharing this soup recipe.

2 cups cooked macaroni
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound bulk sausage
1 cup of milk
1/2 box Velveeta (1 lb.)
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

Cook and drain macaroni as directed on package.
Brown and drain sausage and return to skillet. Add soups, milk, Velveeta, garlic powder and black pepper.
Stir in macaroni. Pour into a greased 9×13 inch pan. Bake @350 for 30 minutes.

Thanks to googiegrace for sharing this casserole recipe.

1/2 – 3/4 C. sugar
1/4 tsp. salt
2 Tbsp. Lemon Juice
2 Tbsp. white wine champagne vinegar
2 Tbsp. Miracle Whip (Do not substitute)
1/2 10 oz tub sour cream
3-4 garlic cloves
1 head cabbage
1-2 leaves red cabbage
3 large carrots
3-4 green onions
3-4 celery stalks

Rub salad bowl and the inside of the lid with all of the garlic cloves(save garlic).
Cover bowl and let stand in refrigerator as long as possible, over night is best.
Shred all of the vegetables as small as possible and chop up left over garlic.
Combine all of the sauce ingredients together and stir until the vegetables are creamy with the sauce.
Place vegetables in the garlic marinated bowl and stir well.  Cover and let stand in the refrigerator until cool.
This gets better as the salad marinates together.

This salad will keep good in the fridge for 5 – 6 days and can be frozen for later use.

Thanks to rickoh for sharing this salad recipe.

2 cups dried red chili peppers, sliced in half with seeds
1/4 cup dried onion flakes
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon paprika
4 tablespoons white vinegar
2 cups water
2 (8 ounce) cans tomato sauce

Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Blend until smooth.

Thanks to Columbamio for sharing this hot sauce recipe.

1 lb ground beef
1 diced sweet onion
1 diced green bell pepper
3 8 ounce) cans tomato sauce
1 14 1/2 ounce) can stewed tomatoes
1 14 1/2 ounce) can water
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon chili powder
1 tablespoon parsley flakes
1/4 cup grated parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
4 chicken bouillon cubes or beef bouillon cubes
1 teaspoon Accent seasoning (optional)
1 1/2 lbs spaghetti

Sauté the ground beef, diced onions and diced bell pepper together until meat is browned.

Add all spices, tomato sauce, stewed tomatoes and water. Simmer for twenty minutes. Add 1/4 cup grated parmesan cheese and stir.

Boil four quarts of water. Add 1 ½ lb. spaghetti to boiling water and stir until water returns to boil. Turn heat down and simmer 8 to 9 minutes to desired tenderness. Drain and pour directly in to sauce or add sauce to individual serving.

Because of the bullion cubes make sure you taste before adding salt. You may find some tomatoes and tomato sauce a little more sour than others. This of course depends on the brand being used. If this turns out to be the case, add a wee bit of sugar.

Thanks to Columbamio for sharing this spaghetti recipe.

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.

Cake ingredients:
1 cup margarine (softened)
2 cups sugar
4 eggs
1 1/2 cups flour
3 Tbsp Cocoa
1 tsp vanilla
1 1/2 cups coconut (sweetened type)
1 1/2 cups walnuts (chopped)
Icing Ingredients:
3 Tbsp Cocoa
1 stick margarine
1/3 cup milk
1 tsp Vanilla
1 box powdered sugar – or 16 oz.

Mix together all cake ingredient’s and bake in greased & floured 9 x 13″ pan at 350 degrees for 35 to 40 minutes.
Remove cake and leave in pan, while cake is hot spread 7oz marshmallow cream over the top of the cake, let cool.
Next step follows immediately
While cake is cooling;
For icing bring to boil 3 Tbsp cocoa, 1 stick margarine and 1/3 cup milk.
Remove from heat and add 1 tsp Vanilla and 1 box of powdered sugar, beat well and spread over cake while warm.
Let cake cool completely and divide into serving pieces. Serve and enjoy.

1 10 oz. can chunk chicken, drained
8 oz cream cheese
1/2 cup Franks hot sauce
1/2 cup bottled ranch salad dressing
1 c. shredded cheddar cheese

Microwave cream cheese until soft. Blend in other ingredients, breaking up chicken. Mix until smooth. Place in ovenproof dish. Bake at 350 until bubbly-about 25 minutes.

Thanks to gentlearts for sharing this recipe.

1 lb. ground sausage, hot or mild
2 8 ounce packages cream cheese, softened
1 8 ounce container sour cream
1 8 ounce package Velveeta
2 cans Mexican Rotel Tomatoes
3 Tbsp. diced jalapeno peppers

Brown sausage and drain.
Heat cream cheese, Velveeta and sour cream in microwave until melted. Stir in tomatoes and jalapenos. Add sausage. Pour in crock pot to keep warm. Serve with tortilla chips.

Use Mild Rotel Tomatoes and mild sausage and omit jalapenos if you prefer a milder dip.

Thanks to ohungry1 for sharing this recipe.