Perfect recipes for your Super Bowl party

Tracey Tripp of Cape Girardeau is really on the ball in planning her Super Bowl menu. She has submitted all of today's recipes and each one of them would serve well at any party, but especially a Super Bowl party.

Cheddar Chili Tomato Pots

6 medium tomatoes

3 1/2 cups (4 ounces) sharp Cheddar cheese, shredded, divided

2 (4-ounce) cans diced green chiles, well drained

1/2 teaspoon dried oregano leaves, crushed

1/2 teaspoon minced garlic

6 tablespoons sour cream

3 green onions, sliced

Breadsticks for serving

Preheat oven to 325 degrees. Grease 11-by-7-inch baking dish. Cut 1/2-inch slice from top of each tomato; scoop out pulp and seeds, leaving 1/4-inch shell (save pulp for another use such as salads or sauces). Invert tomatoes on paper towel-lined plate; let drain 20 minutes. Combine 3 cups cheese, chiles, oregano and garlic in medium bowl. Using large spoon, stuff tomato shells with cheese mixture. Arrange tomato shells in prepared dish. Bake 20 minutes. Top with sour cream, remaining 1/2 cup cheese and green onions. Serve with breadsticks.

Bandito Chili Dogs

1 pound hot dogs

2 (15-ounce) cans chili, with or without beans

10-3/4 ounce can condensed Cheddar cheese soup

1 (4-ounce) can chopped green chilies

10 hot dog buns

1 medium onion, chopped

1 to 2 cups corn chips, coarsely crushed

1 cup shredded Cheddar cheese

Place hot dogs in slow cooker. Combine chili, soup and green chilies. Pour over hot dogs. Cover. Cook on low 3 to 3 1/2 hours. Serve hot dogs in buns. Top with chili mixture, onion, corn chips and cheese.

Rueben Appetizer

1/2 cup mayonnaise

10 ounces Swiss cheese, shredded

1/2 pound chipped or thinly sliced corned beef

1 (16-ounce) can sauerkraut, drained and cut up

Sliced party rye bread

Combine all ingredients except bread in slow cooker. Heat until cheese is melted. Serve hot on rye bread.

Shrimp Pillows

1 package ready-made pie crusts

20 medium sized shrimp, cooked, shelled and deveined

3/4 cup to 1 cup mayonnaise

Lemon pepper to taste

Preheat oven to 450 degrees. Cut 3-inch circles of pie crust. Dip each shrimp into mayonnaise, coating it generously. Lay a shrimp on 1 side of each dough circle. Sprinkle with lemon pepper. Fold dough over and pinch the edges to seal well. Bake at 450 degrees for 8 to 10 minutes until golden.

Nutty Bacon Cheeseball

1 (8-ounce) package cream cheese, softened

1/2 cup milk

2 cups shredded sharp Cheddar cheese

2 cups shredded Monterey Jack cheese

1/4 cup crumbled blue cheese

1/4 cup finely minced green onions (white part only)

1 (2-ounce) jar diced pimiento, drained

10 slices bacon, cooked, drained, finely crumbled and divided

1/4 cup finely chopped pecans, divided

Salt and black pepper to taste

1/4 cup minced parsley

1 tablespoon poppy seeds

Beat cream cheese and milk on low speed in large bowl with electric mixer until blended. Add cheeses. Blend on medium speed until well combined. Add green onions, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed. Add salt and pepper to taste. Transfer half of mixture to large piece of plastic wrap. Form into ball; wrap tightly. Repeat with remaining mixture. Refrigerate until chilled, at least 2 hours. Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large dinner plate. Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.

Golden Chicken Nuggets

1 pound boneless skinless chicken, cut into 1-1/2-inch pieces

1/4 cup French's Sweet & Tangy Honey Mustard

2 cups French's French Fried Onions, finely crushed

Preheat oven to 400 degrees. Toss chicken with mustard in medium bowl.

Place French Fried Onions into resealable plastic food storage bag. Toss chicken in onions, a few pieces at a time, pressing gently to adhere. Place nuggets in shallow baking pan. Bake 15 minutes or until chicken is no longer pink in center. Serve with additional honey mustard.

Party Pizza Spread

2 (8-ounce) packages cream cheese, softened

1 (1-ounce) packet ranch dressing mix

1/2 teaspoon minced garlic

1/2 teaspoon dried rosemary, crushed

1 cup chili sauce

1/2 cup chopped green onions

1 cup shredded Monterey Jack cheese

1/2 cup any favorite pizza topping like mushroom slices, olives, ham or green pepper

In a large bowl, blend cream cheese, salad dressing mix, garlic and rosemary until smooth. Spread into 10-inch circle on serving platter, smoothing mixture with spatula. Pour chili sauce over cream cheese mixture into 9-inch circle, creating "cheese crust" border. Sprinkle with green onions, cheese and toppings. Refrigerate at least 30 minutes before serving. Serve with crackers for dipping.

Nacho Bacho

1 1/2 pounds ground beef

1 cup chunky hot salsa

1/2 cup salad dressing

2 tablespoons Italian seasoning

1 tablespoon chili powder

2 cups shredded Colby Jack cheese, divided

3 cups nacho-flavored tortilla chips, crushed

1 cup sour cream

1/2 cup sliced black olives

Brown ground beef; drain. In medium bowl, combine salsa, salad dressing, Italian seasoning and chili powder. Add beef. Place in 11-by-7-inch baking dish. Top with 1 cup cheese. Cover with crushed chips and remaining 1 cup cheese. Bake at 350 degrees for 20 minutes. Garnish with sour cream and sliced olives.

This recipe for mushrooms is Tracey's personal favorite. I am so glad she shared it, because I love stuffed mushrooms and I am always looking for different ways to fix them.

Sensational Stuffed Mushrooms

30 large mushrooms (about 1 pound)

1/2 pound bulk pork sausage

1 cup chopped dried tart cherries

1 (8-ounce) package cream cheese, softened

2 green onions, sliced

Pull stems from mushrooms and save for another use. Rinse mushroom caps; drain well. Set aside. Cook sausage in large skillet, stirring to break up meat, 5 minutes or until sausage is done. Remove from heat. Add dried cherries, cream cheese and onions; mix well. Fill each mushroom cap with heaping teaspoonful, or more, of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425 degree oven 6 to 8 minutes. Serve immediately.

This is another one of Tracey's favorite snack recipes. It sounds like a keeper to me, too.

Party Stuffed Pinwheels

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1 (8-ounce) package cream cheese, softened

1 cup shredded mozzarella cheese

2 tablespoons milk

1 tablespoon grated Parmesan cheese

2 (10-ounce) packages refrigerated pizza crust

Preheat oven to 425 degrees. In medium bowl, combine all ingredients except pizza crusts, set aside. Unroll pizza crusts, then top evenly with filling. Roll, starting at longest side, jelly-roll style. Cut into 32 rounds. On baking sheet sprayed with nonstick cooking spray, arrange rounds cut side down. Bake, uncovered, 13 minutes or until golden brown.

As you plan your Super Bowl menu, please send in what you will be serving. It is fun to share recipes around and see new and different ideas. Until next time, have a great week and 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. Recipes published have not been kitchen-tested by the Southeast Missourian staff.