Updated: 01/25/2017 3:45 PM
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The Ultimate Super Bowl Spread
The cooking mom, Amy Hanten -- is here to show us her favorite super bowl snacks.
Cheddar, Bacon and Beer Cheese Ball
3 blocks (8 ounces) cream cheese, softened
2 tablespoons beer
2 cloves garlic, minced
3 tablespoons minced fresh parsley
1 1/2 cups shredded sharp cheddar cheese
1/2 cup chopped scallions
6 slices bacon, cooked and crumbled
3 tablespoons pimiento, minced
2 cups chopped pecans
Use a mixer to beat together cream cheese, beer, garlic, and parsley. Mix until smooth. Stir in shredded cheese, scallions, bacon and pimiento. Mix well. Cover and refrigerate several hours or overnight. Remove cheese mixture from the fridge and place on a large platter. Shape the mixture into a ball. Cover with nuts. If you don’t like nuts you can use bacon bits instead.
Sweet Little Pigs
1 (16 ounce) package of little smoked sausages
1 pound bacon
1 cup brown sugar
Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on plain colored wooden toothpicks. Place on a foil lined baking sheet. Sprinkle with brown sugar. Bake 15 to 25 minutes until bacon is crisp and the brown sugar is melted.
Slow Cooker Meatball Subs
1 package (28 to 32 ounces) frozen pre-cooked meatballs
2 jars (24 ounces each) marinara sauce
2 teaspoons dried Italian seasoning
2 cups shredded mozzarella or 8 slices mozzarella or provolone
6 to 8 sub sandwich rolls, split and toasted
Dump one jar of sauce in a slow cooker. Dump in meatballs. Add Italian seasoning. Pour the other jar of sauce on top, Cover and cook on low for 3 to 6 hours. Serve meatballs with some sauce on toasted submarine sandwich buns. Top with some cheese. You can place subs on a baking sheet and toast in a preheated 400 degree oven to melt cheese if you’d like.
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