Finger foods for the Super Bowl

This time of year, it seems like everyone is starting to think about the biggest football game of the year and what they will serve at their party or get-together. I am not really a football watcher, so I am usually in the kitchen preparing food for all of those who are glued to the game or the new, interesting advertisements.

I am passing along to you today just a few finger food ideas you might like to try at your big game party. Enjoy fellowship and great food, and may your favorite team win.

Sweet and Nutty Sausage Rolls

It's hard to stop eating these savory sausage rolls in a sweet nutty glaze.

• 1 tube (8 ounces) refrigerated crescent rolls
• 24 miniature smoked sausage links
• 1/2 cup butter, melted
• 1/2 cup chopped nuts
• 3 tablespoons honey
• 3 tablespoons brown sugar

Unroll crescent dough and separate into triangles; cut each lengthwise into three triangles. Place sausages on wide end of triangles; roll up tightly. Combine the remaining ingredients in an 11x7-inch baking dish. Arrange sausage rolls, seam side down, in butter mixture. Bake, uncovered, at 400 degrees for 15 to 20 minutes or until golden brown. Yield: 2 dozen.

Warm Bacon Cheese Spread in a Bread Bowl

The rich spread bakes right in the bread bowl and goes well with almost any dipper. Plus, cleanup is a breeze.

• 1 pound round loaf sourdough bread
• 1 package (8 ounces) cream cheese, softened
• 1 1/2 cups (12 ounces) sour cream
• 2 cups (8 ounces) shredded cheddar cheese
• 1 1/2 teaspoons Worcestershire sauce
• 3/4 pound sliced bacon, cooked and crumbled
• 1/2 cup chopped green onions
• Assorted crackers

Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-inch shell. Cut the removed bread and top of loaf into cubes; set aside. In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24x17 inches). Bake at 325 degrees for 1 hour or until heated through. Serve with crackers and reserved bread cubes that you have toasted. Yield: 4 cups.

Buffalo Chicken Dip

Buffalo wing sauce, cream cheese and ranch make a great party dip, and you just can't go wrong.

• 1 package (8 ounces) cream cheese, softened
• 1 can (10 ounces) chunk white chicken, drained
• 1/2 cup buffalo wing sauce
• 1/2 cup ranch salad dressing
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• French bread baguette slices, celery ribs or tortilla chips, for dipping

Preheat oven to 350 degrees. Spread cream cheese into an ungreased shallow 1-quart baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese. Bake, uncovered, 20 to 25 minutes or until cheese is melted. If desired, serve with baguette slices, pita chips, celery sticks or tortilla chips. Yield: about 2 cups.

Sweet and Spicy Jalapeño Poppers

There's no faster way to get a party started than with these bacon-wrapped poppers. Make them ahead and bake just before serving. Even the hot pepper intolerant will love them.

• 6 jalapeño peppers
• 4 ounces cream cheese, softened
• 2 tablespoons shredded cheddar cheese
• 6 bacon strips, halved widthwise
• 1/4 cup packed brown sugar
• 1 tablespoon chili seasoning mix

Cut jalapeños in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half. Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15x10x1-inch baking pan. Bake at 350 degrees for 18 to 20 minutes or until bacon is firm. Yield: 1 dozen.

Just a note about handling the peppers: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

BLT Bites

These quick hors d'oeuvres may be mini, but their bacon and tomato flavor is full size. Even the vegetable haters at your party won't be able to turn these down.

• 16 to 20 cherry tomatoes, not grape tomatoes
• 1 pound sliced bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 1/3 cup chopped green onions
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons snipped fresh parsley

Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16 to 20 appetizer servings.

Tangy Barbecue Wings

Since I included the Buffalo Chicken Dip recipe, I decided to share a BBQ chicken wing recipe. The tangy sauce is lip-smacking good.

• 5 pounds chicken wings
• 2 1/2 cups ketchup
• 2/3 cup white vinegar
• 2/3 cup honey
• 1/2 cup molasses
• 2 to 3 tablespoons hot pepper sauce
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 to 1 teaspoon liquid smoke, optional

Preheat oven to 375 degrees. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased or foil-lined 15x10x1-inch baking pans. Bake 30 minutes; drain. Turn wings; bake 20 to 25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Drain wings again. Place one-third of the chicken in a 5-quart slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3 to 4 hours. Stir before serving. Yield: about 24 wings.

Sausage-Stuffed Mushroom Caps

Many of our family gatherings include something with mushrooms. Both of our children love mushrooms, and when you add sausage, it is certain to be a party hit at our house.

• 12 to 15 large fresh mushrooms
• 2 tablespoons butter, divided
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• 1/4 teaspoon dried basil
• Salt and pepper to taste
• 4 ounces bulk Italian sausage
• 1 tablespoon chopped fresh parsley
• 2 tablespoons dry breadcrumbs
• 2 tablespoons grated Parmesan cheese

Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid. In a large skillet, heat 1 1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool. In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter. Place in a greased baking pan. Bake at 400 degrees for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Yield: 12 to 15 servings.

Pizza Pinwheels

Once you try these mini-sized pizza-inspired pinwheels, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives. No one can eat just one, and people love the cheesy, fresh taste.

• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup part-skim ricotta cheese
• 1/2 cup diced pepperoni
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh mushrooms
• 1/4 cup finely chopped green pepper
• 2 tablespoons finely chopped onion
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1 package (8 ounces) refrigerated crescent rolls
• 1 jar (14 ounces) pizza sauce, warmed

Preheat oven to 375 degrees. In a small bowl, mix the first nine ingredients. Unroll crescent dough and separate into four rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 inch of edges. Roll up jellyroll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut each roll into four slices; place on a greased baking sheet, cut side down. Bake 12 to 15 minutes or until golden brown. Serve with pizza sauce. Yield: 16 appetizers.

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