Ingredients

• 1/2 ea Green bell pepper; *
• 1/2 ea Red bell pepper; *
• 1/2 ea Yellow bell pepper; *
• 1/4 teaspoons of Red pepper; crushed
• 3/4 cups of Monterey Jack cheese; shredded
• 2 tb Chopped ripe olives

* Peppers should be seeded and cut into 6 strips each.

Directions

1. Cut bell pepper strips crosswise into halves.  Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper.  Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

Ingredients

• 6 Eggs-hard boiled
• 2 tablespoons Mayonnaise or salad dressing
• 1 teaspoons of grated onion
• 1 teaspoons of mustard
• 1/2 teaspoons of Worcestershire Sauce
• 1 can Devilled ham (2 1/2 oz)
• Salt and pepper to taste

Directions

1. Cut hard cooked eggs in half lengthwise-removing yolks to bowl. Mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with Paprika before serving.

Ingredients

• 1 small turkey breast tenderloin (1/2 pound to 3/4 pound) cut into 1/2 cubes
• 1/2 cup honey mustard dressing
• 8/10 slices bacon, cut crossways into thirds.
• 1/2 cup jellied cranberry sauce
• 2 tablespoons ground mustard
• 1 to 2 tablespoons chopped fresh chives.

Directions

1. In a shallow bowl, mix turkey and 1/2 cup of honey mustard dressing.  Cover and refrigerate 30 minutes to marinate.
2. Remove turkey from marinade; discard marinate.  Wrap bacon pieces around each turkey piece; secure with a toothpick.  Please on ungreased boiler pack wrack.
3. Broil with tops 4-6 inches from heat for 8-12 minutes, turning once, until turkey is no longer pink in centre and bacon begins to look crisp.
4. Meanwhile, in 1-quart saucepan, mix-cranberry sauce, 2 tablespoons honey mustard dressing and mustard.  Cook over low heat, stirring occasionally, just until melted and well blended; cool slightly. Just before serving, sprinkle with chive. 
5. Serve turkey bites with sauce.

You can make these 24 hours in advance.  Cover tightly and refrigerate.  Just before serving, heat for 15 minutes at 375 degrees Fahrenheit. 

Having people over for the big game?  The Cooking Blog is here to help with some excellent Super Bowl recipes.  You can find some Super Bowl Approved Recipes all over the site but I gathered them into their own category and here are some of the highlights.

• Bacon and Cream Cheese Stuffed Mushrooms Recipe
• Cheesy Nacho Dip Recipe
• Baked Spinach with Three Cheeses Recipe
• Buffalo Chicken Wing Recipe
• Crab Dip Recipe
• Hot Pizza Dip Recipe
• Creamy Curry Dip Recipe
• Stuffed Mushrooms Recipe
• Fiery Thai Salsa Recipe
• Hot Crab Spread Recipe
• The Original Buffalo Wings Blue Cheese Recipe
• Crunchy Mini Crab Cakes Recipe
• Neptune Lasagne Recipe
• Pizza Roll Ups Recipe
• Stuffed Jalapeño Recipe
• Buffalo Hot Wings Recipe
• BBQ Poppers Recipe
• Cheese Ball Recipe
• Mushroom Neptune Recipe
• Stuffed Jalapenos Recipe
• Jalapeno Puff Recipe
• Seven Layer Dip Recipe
• Nacho Potato Skins Recipe
• Smoky Cheese Ball Recipe
• Blue Cheese Dressing Recipe
• Joe’s Crab Shack Blue Crab Dip Recipe
• Chi Chi’s Seafood Nachos Recipe
• Blue Cheese Garlic Dip Recipe
• 7 Layer Mexican Dip Recipe
• Cheese Stuffed Mushrooms Recipe
• Seafood Nacho Dip Recipe
• Spicy Potato Skins Recipe
• Blue Cheese Stuffed Mushrooms Recipe

Other Super Bowl recipe ideas

• Epicurious has some fantastic recipe ideas and points me to these chicken taquitos
• Martha Stewart has several game day recipes but after looking at them, Jordon said that he would never watch a game at her house.

 

So whoever wins the game, the New York Giants or the New England Patriots, at least your guests will leave well fed.  Enjoy the game!

Ingredients

• 1 large ripe mango, peeled, seeded and coarsely chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons Thai Kitchen® Sweet Red Chili Sauce
• 1 teaspoon minced garlic

Directions

• MIX all ingredients in medium bowl until well blended. Cover.
• REFRIGERATE until ready to serve.

Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 2 (8 ounce) packages imitation crabmeat , flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Directions:

Sauce

1. Melt the butter in a 2 quart saucepan over medium heat. Add the flour.  Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine.  Add 2 oz. of the cheese.  Continue to cook until thickened.

Crab Mix

1. Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce and mix well. 

Enchiladas

1. Lay out the tortillas on a flat surface and place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.  Place flap of the tortilla over the crab mix and roll.

2. Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.

3. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn(brown spots).

4. Sprinkle with paprika.

Ingredients

• 1 tablespoon soft reduced calorie margarine
• 1/4 cup chopped onions
• 2 cups fat free milk
• 1/2 pound Velveeta cheese, cut into 1/2 inch cubes
• 1 package frozen chopped spinach, cooked, well drained
• 1/2 teaspoon ground nutmeg
• Dash of pepper

Directions

1. Melt margarine in a medium sized saucepan on medium heat.  Add onions; cook and stir until tender.
2. Add remaining ingredients; cook on low heat until the Velveeta is melted and soup is heated through, stirring occasionally. 

Makes 4 servings.

Substitutions: You can use frozen chopped broccoli instead of spinach.

Source: The Soup Bible