FOOTBALL PARTY DIP
Provided by Food Network
Time 20m
Yield 7 servings
Number Of Ingredients 13
Steps:
- Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned. Drain sausage. Add celery and onions to sausage and continue to cook over medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans, barbecue sauce and mix well. Add tomatoes, garlic powder, hot sauce, salt and pepper to mixture. Simmer together for 5 to 10 minutes and serve in a large bowl. Garnish with cheddar cheese, sour cream and diced green onions on top if desired. Serve with tortilla chips. Refrigerate leftovers.;
- *Drain excess liquid from tomatoes for thicker dip.
SPICY CHEDDAR CHEESE FOOTBALL
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 50m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Combine the cream cheese, Cheddar, romano, sour cream, hot sauce and Worcestershire in a bowl. Using a handheld mixer, whip until combined. Adjust the seasoning with salt and pepper if necessary.
- Plop the cheese mixture onto a parchment-lined baking sheet and cover in plastic wrap. Using your hands, mold the cheese into a football shape. Remove the plastic, cover evenly with the nuts and cranberries and, using Sriracha, draw football laces on top. Set in the fridge for at least 30 minutes to firm up.
- Serve with chips, veggies or hunks of crusty French bread.
SAUSAGE STUFFED MUSHROOMS
Sausage Stuffed Mushrooms recipe - mushroom caps stuffed with sausage, cheese, ranch dressing, and ground red pepper. Can make sausage mixture ahead of time and stuff mushrooms when ready to bake. Took these to a party and they were gone in a flash! Everyone raves about this easy appetizer recipe!
Provided by Plain Chicken
Categories Appetizer Main Course
Time 32m
Number Of Ingredients 5
Steps:
- Preheat oven to 350ºF.
- Remove stems from mushrooms. Wipe mushroom caps off with a damp cloth.
- Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain.
- Combine the sausage, cheese, Ranch dressing, and red pepper in a large bowl. Fill each mushroom cap with sausage mixture.
- Bake for 17-20 minutes, until heated through.
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- Place the bacon slices in a single layer on 2 rimmed baking sheets lined with foil. Bake until crisp, about 15 minutes. Drain the bacon on paper towels. Spoon 2 tablespoons bacon drippings into a skillet and reserve the rest of the drippings for another use. Once the bacon has cooled, coarsely chop it.
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- Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes.
- Slowly add the milk to the flour/butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable. Add the cheese, whisking constantly until it is melted. Add the hot sauce and cayenne. Taste, then add salt and pepper to taste. Add more cayenne and/or hot sauce if preferred.
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