Super Bowl Recipe Ideas

Here are some of my favorite recipes that are perfect for Super Bowl parties...of course none of them are healthy. What are some of your favorites?

Idiots Delight

Ingredients
1 lb sausage

1 lb beef

1 lb Velveeta cheese (cut into chunks)
butter

garlic salt

onion salt

cocktail ryes

Directions

In a big pan, brown meat and drain. Return meat to pan and melt cheese in with meat. Spread butter on bread and sprinkle with salts. Put meat & cheese mixture on bread. Bake at 350 for 10 or 15 minutes.

Buffalo Chicken Dip

Ingredients

2 cans (10 oz) white chunk chicken

3/4 cup of hot wing sauce

2 pkg. (8 oz) cream cheese

1 cup ranch dressing

1 1/2 cup shredded cheddar cheese

Bag of Fritos to serve...or whatever you desire

Directions

Drain the chicken well, mix chicken and hot sauce on stove top until hot. Add cream cheese, ranch dressing and cheddar cheese. Once mix thoroughly. Serve up with Fritos or whatever you want.

Sopapilla Cheesecake Recipe

Ingredients

2 cans of crescent rolls

1 1/2 cups sugar

1 teaspoon vanilla

1 teaspoon cinnamon

2 (8 oz.) packages cream cheese, softened

1 stick butter

Directions

Preheat oven to 350F. Press 1 can of crescent rolls into bottom of 9 X 13 inch pan. Mix cream cheese, 1 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Can be served warm or room temperature.

Pumpkin Whoopie Pies

Ingredients
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Directions
Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes. Spread the flat side of 12 cakes with cream cheese frosting. Top each with another cake.