Thank you to everyone for submitting your favorite Super Bowl Snack Recipes.  Here is a list of the recipes that we have collected.  Enjoy and good luck to your favorite team!

The Winner This Year!

Buffalo Wing Poppers

• 20 Jalapeno Peppers
• 1 8 oz package cream cheese, softened
• 6 oz (1 1/2 cups) shredded part-skim mozzarella cheese
• 1 cup diced cooked chicken
• 1/2 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce

Cut peppers in half lengthwise, leaving stems intact: discard seeds.  In a small, bowl combine the remaining ingredients.  Pipe or stuff into pepper halves.  Place in greased 15in x 10in x 1in baking pan.  Bake uncovered at 325 for 20 minutes for spicy flavor. 30 minutes for medium flavor and 40 minutes for mild flavor.  Mix the seeds into the stuffing for more heat! Makes 40 appetizers.

                Jalapeno Poppers

• 12oz cream cheese, softened
• 2 cups shredded pepper jack cheese
• 25 jalapeno peppers, seeded, cut in half
• 1 cup milk
• 1 cup flour
• 1 - 1/2 cups dried packaged breadcrumbs
• oil for deepfrying

In a medium bowl, combine cream cheese and pepper jack cheese;blend well.  In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly with paper towels.  Spoon the cream cheese mixture into jalapeno pepper halves.  Place milk and flour into two separate shallow bowls.  Dip the stuffed jalapenos first into the milk then into the flour, making sure they are thoroughly coated.  Place  the coated jalapenos on wire racks and let dry for about 10 minutes.  Dip the jalapenos in milk again and then roll them in breadcrumbs to coat.  Let coated peppers dry, repeating the dipping in milk and rolling in breadcrumbs if necessary.  In large skillet, heat the oil to 365 degrees F.  Deep fry the filled and coated jalapeno peppers 2 to 3 minutes each, until golden brown.  Remove and let drain on a paper towel.  To freeze, DO NOT FRY PEPPERS.  Place on cookie sheet and freeze until hard, then package in single layer in plastic freezer containers.  To eat, place on cookie sheets and bake at 350 degrees for 20-23 minutes until hot all the way through, golden brown, and crisp.  Makes 25 appetizers.

 Buffalo Chicken Cheese Dip

• 3 boneless skinless chicken breasts
• 1 jar T. marzetti's blue cheese dressing
• 1/2 cup Frank's red hot buffalo wing sauce
• 1 8 oz cream cheese
• 3 cups montery jack cheese

Boil chicken until tender, shred.  Mix together dressing, buffalo sauce, chicken, cream cheese and 2 cups montery jack cheese.  Spread in bottom of lightly oiled 9 x 13 pan.  Top with the rest of the cheese.  Bake at 350 for 20 minutes until cheese is bubbly.  Kraft cheese tends to be less greasy than Sargento.  Serve with plain or lime flavored tortilla chips!

Cheese Ball

• 2 - 3 oz packages Rouf cheese
• 2 - 5oz jars Vera sharp cheese
• 2 tbsp grated onion
• 1 tsp worchester sauce
• 1 cup copped pecans

Let cheese soften.  Combine cheese, onion and Worchester sauce.  Blend well.  Stir in 1/2 cup nuts.  Shape into ball lined with wax paper and chill overnight.  Roll in remaining nuts and parsley 1 hour before serving.  Serves 24 people.

Nacho Cheese Dip

• 1 1/2 pounds ground beef
• 1 pound pasteurized process cheese spread, shredded
• 2 cups (8 ounces) mozzarella cheese
• 1 medium onion, chopped
• 1 green pepper, chopped
• 28oz can tomatoes, drained and chopped
• 4 ounce can chopped green chilies, rinsed and drained
• garlic salt to taste
• chili powder to taste

Heat oven to 350.  In large skillet, brown ground beef;drain well.  Stir in remaining ingredients.  Spoon into shallow casserole dish, bake until cheese melts.

 Sugar and Nut Glazed Brie

• 1/4 cup packed brown sugar
• 1/4 cup chopped macadamia nuts or pecans
• 1 tbsp brandy
• 1 14 oz round brie
• apple wedges for serving
• pear wedges for serving
• 2 to 3 tbs lemon juice
• crackers for serving

In a small bowl stir together the sugar, nuts and brandy.  Cover and chill for at least 24 hours or up to 1 week.  Preheat oven to 500 degrees.  Place the brie on an oven proof platter or pie plate.  Bake for 4 or 5 minutes or until the brie is slightly softened.  Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes loner, or until the sugar melts.  Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie.  Place crackers around the other side.

Cheesy Spinach and Artichoke Dip

• 1 14oz can artichoke hearts, drained, finely chopped
• 1 10oz package frozen chopped spinach, thawed, drained
• 3/4 cup Kraft 100% grated parmesan cheese
• 3/4 cup Kraft mayo light mayonnaise
• 1/2 cup Kraft 2% milk shredded reduced fat mozzarella cheese
• 1/2 tsp garlic powder

Preheat oven to 350.  Mix all ingredients until well blended.  Spoon into a 9 inch pie plate or quiche dish.  Bake 20 minutes or until heated through.  Serve with Triscuits and assorted cut-up fresh vegetables.  Makes 22 servings, 2 tbsp each.  You can make ahead. Assemble dip, cover and refrigerate up to 24 hours, bake uncovered, as directed just before guests arrive, increasing the baking time by 5 to 10 minutes to ensure that the dip is heated through.

 Caramel Corn

• 1 bag microwave popcorn (Pop Secret Homestyle)
• 3/4 cup packed brown sugar
• 3 tbsp light corn syrup
• 6 tbsp butter
• 1/4 tsp baking soda
• 1/4 tsp vanilla

Preheat oven to 300, pop corn and remove kernels, cook butter, brown sugar & corn syrup on medium heat while stirring, until boiling.  Let boil 5 minutes without stirring.  Remove from heat and add baking soda and vanilla, stir.  Add mixture to popcorn, toss to coat.  Put on a cookie sheet for 15 minutes at 300 degrees, cool on wax paper.

Super Sausage Dip

• 1 pound bulk pork sausage
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 3 medium tomatoes, chopped
• 1 can (4 ounces) chopped green chilies
• 1 package (8 ounces) cream cheese, cubed
• 2 cups (16 ounces) sour cream
• Tortilla chips

In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink, drain.  Stir in tomatoes and chilies, bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.  Add cream cheese; stir until melted.  Stir in sour cream.  Transfer to a fondue or crock pot and keep warm.  Serve with tortilla chips