AUBURN, Alabama—The biggest party of the year is upon us. Try these three recipes for your Super Bowl party. Whether you are cheering for the Patriots or the Eagles, these recipes are sure to make your party a huge hit.
10-ounce jar grape jelly
1 cup of your favorite bbq sauce
1 pound cocktail-size beef weiners
Combine jelly and bbq sauce and cook over low heat, stirring to dissolve jelly. Add weiners to jelly. Cook over low heat for 2 hours. Serve in chafing dish with tooth picks. May be prepared ahead and frozen.
3 cups baking mix
1 pound pork sausage (mild or hot)
2 cups grated sharp Cheddar cheese
Mix all ingredients until well blended. Shape into 1-inch balls. Place on an ungreased baking sheet. Bake at 400 degrees for 10 minutes. Break one open to check doneness. Cook longer if needed. Remove from pan and cool slightly on a wire rack covered with absorbent paper. Make ahead by shaping, placing on a baking sheet, freezing and storing in moisture-vapor resistant packages. Allow extra time for baking frozen sausage balls.
Hot Beef Dip
1 tablespoon corn-oil margarine
¼ cup chopped onion
1 8-ounce package of reduced fat-cream cheese
1 cup skim milk
½ chopped dried beef
1 3-ounce can sliced mushrooms, drained
½ cup grated reduced-fat Cheddar cheese
¼ cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
Melt margarine over low heat. Add onion and cook until tender. Cut cream cheese into cubes and add to onion. Add milk and stir until cheese is melted. Add remaining ingredients. Stir until mixture is well blended and hot Serve in chafing dish.
These recipes and many others can be found in the Auburn Cookbook, a publication of Alabama Extension.
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