Endzone-worthy snacks for Sunday's big game

Last week I asked for recipes that you might be serving at your Super Bowl gathering. A few recipes did come in, and all of them sound really good. In planning your menu, maybe these recipes will help.

When we think of a Super Bowl party, snacks, finger foods, dips and chips come to mind. However, in addition to those, the area's Soup Queen thinks of a pot of soup simmering on the stove for guests to help themselves. She sent in this recipe for you to try.

Fiesta Bean Soup

1 pound bulk Italian sausage

1/2 medium onion, slivered

28 ounces tomatoes

1 (15 1/2-ounce) can kidney beans

1 (15 1/2-ounce) can pinto beans

1 cup beef broth

2 teaspoons chili powder, or to taste

Brown sausage with onions. Drain. Cool. Crumble sausage with fingers. Return to soup pot. Add remaining ingredients. Simmer 15 to 20 minutes.

Super Bowl Meatballs

1 pound ground beef

1/2 cup soft bread crumbs

1/2 cup finely chopped onion

1/2 teaspoon Worcestershire sauce

1 egg, lightly beaten

1 cup milk

1 teaspoon salt

For the sauce:

1/2 cup ketchup

1/3 cup brown sugar

1 tablespoon Worcestershire sauce

1/2 cup chopped onion

1/3 cup vinegar

1/8 teaspoon pepper

Combine the first seven ingredients; mix well. Shape into 1-inch balls. Brown meatballs in skillet over medium heat or broil on broiler pan in oven until brown. Place sauce ingredients in a saucepan and bring to a slow boil. Add meatballs; simmer for 30 minutes. Serve with party picks.

In case you would like to try a different sauce, try this sauce on the same meatballs recipe.

Meatball Sauce

1 (10-ounce) bottle chili sauce

1 cup beef broth

1/2 cup grape jelly

Combine all ingredients and melt together in the microwave or on the stove. Pour over meatballs and simmer as directed.

Taco Layered Dip

2 pounds ground beef

1 large onion, chopped

1 (14-ounce) can tomatoes with liquid, cut up

1 (15-ounce) can tomato puree

1 teaspoon ground cumin

2 teaspoons salt

1 (12-ounce) can tomato paste

2 tablespoons chili powder

1/2 teaspoon garlic powder

1 (28-ounce) can ranch-style beans, undrained

2 cups hot cooked rice

1 (10 1/2-ounce) package corn chips

Toppings:

2 cups (8-ounce) shredded Cheddar cheese

1 head iceberg lettuce, shredded

1 (2 1/4-ounce) can sliced ripe olives, drained

1 medium onion, chopped

3 medium tomatoes, chopped

1 cup picante sauce, optional

In a large skillet, brown beef and onion; drain. Add next seven ingredients and simmer for 1 1/2 hours. Add beans and heat through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce, if desired.

My very dear friends Ray and Joan Haring shared this recipe with me before Christmas and I really like it. Even though the recipe calls for specific items, you can be creative and use whatever you want. I also found that one more package of something made it not quite so oily, but play with it as you wish. You might like more ranch flavoring or less dill. But it is a fun recipe and a very good snack item to have around, especially during the big game.

I hope these recipes add something to your Super Bowl buffet, and may your favorite team win the game.

Have a great week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.

Garbage Bag Snack Mix

2 bags Bugles snacks

1 can mixed nuts, cashews or nuts of your choice

2 boxes Cheez-Its

1 bag pretzel sticks

1 bag oyster crackers

1 box wheat Thins

1 large package Hidden Valley dry ranch dressing mix

2 teaspoon dill weed

1 bottle Orville Reddenbacker's butter flavor popcorn oil

Salt

Put all snack items in a garbage bag and shake well to combine. Sprinkle over the dressing mix and the dill and shake to combine. Pour over all of the ingredients in the bag the 1 bottle of the butter flavored oil and shake well so that all gets coated evenly. Sprinkle with a little salt. Store in airtight containers.

When most people think of cheesecake, they think of sweet and served as a dessert. This recipe is a savory cheesecake and is served as an appetizer or snack. I think you will enjoy.

Cheesecake

16 ounces cream cheese, softened

2 cups dairy sour cream, divided

3 eggs, room temperature

2/3 cup salsa

2 cups shredded sharp Cheddar cheese

1 1/2 packets taco seasoning

4 ounces green chilies, chopped and drained

Tortilla Chips

Combine cheeses; beat until fluffy. Stir in 1 cup sour cream and taco seasoning. Beat in eggs, one at a time. Fold in chilies. Pour into a 9-inch springform pan. Bake at 350 degrees for 35 to 40 minutes, or until center is just firm. Remove from oven. Cool 10 minutes. Spoon remaining sour cream over top of cake; return to oven for 5 minutes. Cool completely on wire rack. Refrigerate, covered, overnight. Remove from pan; place on serving plate. Top with salsa, if desired. Serve with tortilla chips.

I hope these recipes add something to your Super Bowl buffet, and may your favorite team win the game.

Have a great week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.