Super Bowl snackage on the menu....

Sausage/Cheese Balls

1 pound ground sausage
1 cup baking mix (Biscuick works okay)
1 cup shredded Monterrey Jack cheese

Combine everything in a bowl, make small balls (about 1/2 golf ball size) and put on greased cookie sheet. Bake at 350 for about 20 minutes. Serve with marinara sauce.

Here's one from a friend in Austin, Texas:

Bean Dip

1 can Refried Beans
1 can Ro-Tel Italian style diced tomatoes
1 cup Velveeta cheese, cubed
A few splashes of Crystal Hot Sauce

Put everything in a bowl, nuke for 2 minutes. Stir, then nuke again for 1 minute. Stir again, then repeat until everything is well blended, usually about 3 or 4 cycles. Serve with Fritos Scoops.

Watcha got, people?
Cory

"When trouble is solved before it forms,who calls that clever? When there is victory without battle, who talks about bravery? - The Art Of War

Easy, easy, easy but impressive:

Artichoke Turnovers

2 sheets frozen puff pastry, defrosted (1 package of Pepperidge Farm)

4 oz. mild goat cheese
4 oz. cream cheese
1 15 oz. can artichoke hearts, drained or 1 8 oz. jar marinated artichoke hearts, drained and roughly chopped
salt and pepper

1 egg beaten with 1 tablespoon water

Lay out pastry and roll gently to even up "fold lines" and create 12"x12" squares. Cut pastry sheets into 9 even sections, 3 up and 3 across.

Mix cheeses, artichokes and salt and pepper. Drop by tablespoonfuls onto pastry squares. Brush square edges with egg mixture. Fold over squares, corner to corner, to create triangles.

Place on lightly greased baking sheet. Brush tops of turnovers with remaining egg mixture. Bake at 425 for 15 - 20 minutes until golden.

Since this is going to turn into a PORK THREAD, I'll contribute:

1 can water chestnuts, drained
1 tablespoon seasoned salt
1/2 cup soy sauce
approximately 12 strips of bacon, cut in half
toothpicks

Soak chestnuts in seasoned salt and soy for at least 30 minutes. Drain chestnuts. Wrap each in bacon slice and secure with toothpick. Broil, turning once, until bacon is crisp.

Cool before eating or some yahoo will burn his or her tongue.

Chop up 1 1/2 pounds beef round or chuck. Chop one medium onion.

Sprinkle liberally with chili powder, fresh ground pepper, and salt to taste. Add garlic if desired.

Brown meat and onion together in oil.

Add 15 oz-can diced tomatoes with green chilies.

Add 2 15-oz cans hot & spicy chili beans.

Simmer, cool, and refrigerate.

Use as dip with white-corn chips.

Yummy.

Chris.

Misha

I do that same "water chesnuts" recipe except I also put in balsalmic vinegar :>) YUM.  I'm gonna try that actichoke recipe - it sounds good!

Charlie

 

Beans

Slowly simmer a mixture of smoked pork neck bones and beans (about a pound or two of pintos per pound of bones) in about a 1:1 mixture of chicken broth and water. Season to taste using (for example) salt and pepper, MSG, liquid smoke, jalapenos or poblanos, oregano, cumin, whole onions, and lots of garlic. When beans are done (in a coupla of hours), scrape meat back into the pot. Remove bones and onion. Give bones to dog. If she likes boiled onions, give her those too. Serve the beans with mesquite smoked brisket, corn bread, and turnip greens.

Put tomatoes or anything sweet into those beans and you lose a hand at the wrist (dog likes simmered hand).