Last Minute Recipes for the Big Game

Ingredients 2 avocados 1 small onion, finely chopped 1 clove garlic, minced 1 ripe tomato, chopped 1 lime, juiced Salt and pepper to taste Directions Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Ingredients 36 wings, cut in half 1 1/2 C. ketchup 1 C. brown sugar 2 Tbs. vinegar 2 tsp. soy sauce Directions Parboil wings for 20 minutes and drain. Mix rest of the ingredients together. Pour sauce over wings and make sure wings are covered completely. Line cookie sheet with foil. Lay wings side by side. Pour excess sauce over wings. Bake uncovered at 350 degrees for 30 minutes.

Ingredients 3 lb. lean ground beef, cooked and drained 1 lb. each onion and bell pepper, cooked 1 jar Picante sauce 1 jar cheese sauce Giant bag of chips Directions Mix beef, vegetables, sauce and cheese and let simmer until hot. Dip with chips.

Ingredients 1/2 C. mayonnaise 1/4 C. Italian dressing 1 loaf soft Italian bread 6 slices sharp cheddar 1 pkg. brown sugar ham Tomato slices Directions Mix dressing and mayonaise and set aside. Cut ends off bread. Slice bread being careful not to cut all the way through to bottom. Spread dressing mix between every other pair of bread slices. Fill with ham, cheese and tomato. Serve with cheese nip crackers.

Ingredients 1 lb. extra lean ground beef 1 6-oz. pkg. stuffing mix (Stove Top works well) 1 C. water Choose ONE seasoning package from the following list: 1. 1 tsp. Italian seasonings, 3/4 C. spaghetti sauce, 3/4 C. mozzarella cheese 2. 2 tsp. chili powder, 3/4 C. salsa, 3/4 C. shredded cheese (mexican mixture) 3. 1 tsp. dried oregano leaves, 3/4 C. chopped roasted red pepper, 3/4 C. crumbled feta. 4. 1 tsp. garlic powder, 3/4 C. BBQ sauce, 3/4 C. shredded cheddar cheese Directions 1. Preheat oven to 375 degrees. 2. Mix together meat, stuffing mix, water, and your chosen seasoning until blended well. 3. Fill 12 greased muffin cups and make an indentation in the center of each with a spoon. 4. Spoon in the rest of your chosen add-ins into the indentations. 5. Bake for around 30 minutes or until meat is cooked through. 6. Top with remaining cheese and continue baking until cheese is just melted.

Ingredients 1 tube Pillsbury pizza crust (or prepare your own pizza crust) 12 oz. shredded mozzarella cheese Sauce (adjust to taste): 2 8-oz. cans tomato sauce 1 Tbs. oregano 1 Tbs. parsley flakes 4 tsp. onion powder 1 tsp. garlic salt 1 tsp. basil flakes salt and pepper 1 Tbs. sriracha sauce Topping Ideas: (optional): sauteed mushrooms, pepperoni, onions, green pepper, black olives, sausage, Directions Preheat oven to 400 degrees. In a bowl, prepare pizza sauce by combining tomato sauce cans with all the seasonings and sriracha sauce. Adjust to taste. Set aside. Prepare any desired pizza toppings such as sauteed mushrooms or pepperoni. Set aside. Roll dough out onto a flat floured surface. Cut 12 circles with a glass and lay into muffin pan, making sure the sides of each muffin hole is covered with dough. Sprinkle mozzarella cheese into center of each muffin. Top with any prepared toppings if desired. Ladle one spoonful of sauce over each muffin. Bake at 400 degrees for 15-20 minutes or until cheese is bubbly and crust is browned.

Ingredients 6 fresh bratwursts 1 12 oz. can beer (not dark beer) 1 medium onion, chopped 6 peppercorns 4 whole cloves 6 hard rolls Directions Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2-5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with coarse grain mustard.

Ingredients 6 1/4lb frozen hamburger patties 1 sm. green pepper 1 sm. onion 5-6 cloves of garlic 3 Tbs. chili powder 4 Tabasco peppers (optional) 1 can corn 3 cans chili beans in Mexican sauce 1 Tbs. old bay seasoning salt & pepper to taste Directions In a frying pan brown hamburger patties, pepper, onion, garlic, chili powder and Tabasco peppers. Than add the rest of the ingredients and let simmer for 30 minutes.

Ingredients 1 lb. chicken fingers (white meat) 1/2 C. wing sauce 1 Tbsp. garlic powder 1 Tbsp. Louisana Hot sauce 1 pkg. soft taco tortillas 1 pkg. shredded sharp cheddar cheese 1 tomato, diced shredded lettuce ranch or bleu cheese dressing Directions Place chicken tenders in a deep fryer or fry daddy and cook until crisp. While frying chicken, mix together wing sauce, garlic powder and hot sauce. Take chicken fingers and cut in half. Place fingers in sauce to coat and then put them in the middle of a tortilla (2-3 half pieces). Cover with lettuce, tomato, cheese and your choice of dressing. Fold in ends then roll into a wrap.

Ingredients Non-stick cooking spray 1 sheet waxed paper 8 sheets Phyllo dough, thawed 1/4 C. butter, melted 4 deli slices Gouda cheese 4 deli slices Swiss cheese 2 C. fresh spinach leaves, rough-chopped 1 14-oz. can artichoke hearts, well-drained and chopped 1 small roasted red pepper, chopped Directions 1. Preheat oven to 400 degrees. 2. Coat a large baking sheet with non-stick cooking spray and set aside. 3. Place 1 sheet of Phyllo dough on waxed paper and gently brush entire surface with melted butter. 4. Layer the remaining sheets of Phyllo dough, buttering each as you go, until all 8 sheets are used. 5. Alternating slices of Gouda and Swiss, arrange cheese on top layer, being careful to leave a 1/4-inch margin all around the edge of the rectangle of Phyllo. 6. Arrange spinach, artichokes and peppers on top of cheese. 7. Starting at the short edge, roll up Phyllo and filling into a log, jelly-roll style. 8. Slice into 4 equal parts, using a diagonal cut. 9. Place on baking sheet, seam side down, and bake in oven 15-20 minutes, or until golden. 10. Let rest 5 minutes before removing to a serving plate. Slice each piece in half and serve immediately.