Must Have Eats to Watch the Big Game

INGREDIENTS

• 1 (8 ounce) package cream cheese, softened
• ¼ cup of mayonnaise
• ¼ cup grated Parmesan cheese
• ¼ cup grated Romano
• 1 clove garlic, peeled and minced
• ½ teaspoon dried basil
• ¼ teaspoon garlic salt
• salt & pepper to taste
• 1 (14 oz) can artichoke hearts, drained & chopped
• ½ cup frozen spinach, thawed & drained
• ¼ cup shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 350 °F (175 °C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven for 25 minutes, until bubbly and lightly browned.

INGREDIENTS

DIRECTIONS

• Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray or line it with parchment paper. 
• Toss the potato slices in the melted butter until evenly coated. Season well with sea salt and freshly cracked pepper. to taste.  
• Arrange the potato slices in a single layer on the sheet pan. Bake potato slices for 15 minutes then flip them over and bake for another 13-15 minutes, or until golden brown and tender.  
• Top the potato rounds with shredded sharp cheddar cheese and return to the oven for 2-3 minutes, or until cheese is melted and bubbling. 
• Add a dollop of sour cream, bacon bits, and fresh chives to the top of each potato round.

INGREDIENTS

• 1 (8-ounce) block reduced-fat cream cheese, roughly cut into 1-inch cubes
• 4 ounces crumbled blue cheese (If you’re not a fan of blue cheese, feel free to leave it out.)
• 3 cups diced or shredded cooked chicken
• 2 cups shredded part-skim mozzarella cheese
• 1 cup hot sauce** (Frank’s is recommended) (If you do not like much spice/heat, start with 1/2 cup hot sauce.  Then once the mixture has cooked, give it a taste, and you can always add more.)
• 1 cup plain Greek yogurt or sour cream
• 1 Tablespoon ranch seasoning (or to taste)

optional toppings: extra crumbled blue cheese, thinly sliced green onions, chopped celery, and/or a drizzle of hot sauce

INSTRUCTIONS

1. Spray the inside of the bowl of your slow cooker with cooking spray.
2. Add all ingredients to the bowl of the slow cooker and stir until combined.
3. Cook on high for 1.5 – 2 hours, or until the cheeses are all melted.  (Alternately, you can also cook this on low for 3-4 hours, or until the cheeses are all melted.)  
4. Give the dip a good final stir, then transfer to a serving dish and garnish with extra blue cheese and green onions if desired.  
5. Serve with Tostitos scoops and/or carrot and celery sticks.

INGREDIENTS

• 12 Slider buns
• 12 Meatballs, cooked
• 2 cups Pizza or Pasta Sauce
• 2 cups Mozzarella cheese, shredded
• 3 tablespoons Parmesan cheese
• 1 tablespoon Italian seasoning
• 2 tablespoons Olive oil

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Cut your slider buns in half lengthwise to separate the bottoms from the tops. Place the bottom half of the slider buns in a casserole dish.
3. Spoon a little sauce on each bun then place a meatball on each one, and add just a little more sauce over the meatballs.
4. Cover the meatballs in mozzarella cheese.
5. Place the top buns over the meatballs and brush them with a little oil.
6. Combine the Parmesan cheese and the Italian seasoning then sprinkle it over the buns.
7. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.

INGREDIENTS

• 3 large avocados (chopped into small chunks)
• 2 Roma tomatoes (chopped into small chunks)
• 4 ounces plain crumbled feta cheese
• 1 small bunch of fresh parsley (chopped fine)
• 1 tablespoon olive oil
• 1.5 tablespoon red wine vinegar
• ½ teaspoon (or more) of garlic powder
• ¼ cup chopped fresh red onion
• salt and pepper to taste
• 1 bag tortilla chips for serving

DIRECTIONS

• Except for the avocados, combine all of the ingredients together in a bowl.
• Refrigerate for a few hours or overnight.
• Chop the avocados and gently stir them in just before serving.

INGREDIENTS

DIRECTIONS

• Prepare the jalapeños by slicing them in half lengthwise and remove all the seeds and membranes. 
• In a small mixing bowl, combine cream cheese, salt, garlic powder, paprika, shredded cheese, and green onions. Mix well until smooth and set aside.
• Fill each halved jalapeño with 2 tablespoons of the cheese mixture. Wrap each with a slice of bacon.
• You can cook these in the air fryer or in the oven:
  • Air Fryer instructions: Place the wrapped jalapeño poppers evenly in an air fryer basket. You may have to do this in 2 batches or 2 layers, depending on the size of your air fryer. Air fry at 375 F for 12-14 minutes until the cheese turns golden brown and bacon becomes crispy.
  • Oven bake instructions: Place the jalapeño poppers evenly on a large half sheet baking pan and bake in a 400F preheated oven for 15-20 minutes until golden brown. Optionally, you can broil for another 3-5 minutes to make the bacon extra crispy (but keep a close eye on the poppers to make sure they don't burn). 
• Let cool for 5 minutes, then serve.

INGREDIENTS

DIRECTIONS

• Preheat oven to 400 - 425°F - whatever the directions of the puff pastry packaging say is best to bake it at. Spray a half-sheet baking pan with non-stick spray (or for easier clean up, line with greased foil, parchment paper, or a silpat).
• Cut unbaked puff pastry into equally sized rectangles for the number of little smokies you have.
• Roll 1 sausage in each puff pastry rectangle. Place seam side down onto the baking sheet at least once inch apart. Repeat until all sausages are in their blankets.
• Brush beaten egg over the top of each pig in the blanket. Then sprinkle each pig in a blanket with a bit of the everything bagel seasoning blend.
• Bake the pigs in a blanket in the preheated oven for about 25 minutes, or until pastry is puffed and golden brown.
• Place baked pigs in a blanket on a serving platter and serve immediately.