Game Day is Near Recipes

Potato Dip:

• 1  (2.1-oz.) package fully cooked bacon slices
• 1  (16-oz.) container sour cream
• 2  cups  (8 oz.) freshly shredded sharp Cheddar cheese
• 1/3  cup  sliced fresh chives
• 2  teaspoons  hot sauce
• Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
• Serve with: waffle fries

Preparation

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Devil Egg BBQ:

• 12  large eggs
• 1/4  cup  mayonnaise
• 1/3  cup  finely chopped smoked pork
• 1  tablespoon  Dijon mustard
• 1/4  teaspoon  salt
• 1/2  teaspoon  pepper
• 1/8  teaspoon  hot sauce
• Garnish: paprika

Preparation

Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

Stuff them Peppers:

• 1/2  cup  (4 ounces) soft goat cheese
• 1/2  cup  (4 ounces) fat-free cream cheese, softened
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• 1/2  cup  finely chopped seeded tomato
• 2  tablespoons  thinly sliced green onions
• 2  tablespoons  chopped fresh sage
• 1/2  teaspoon  kosher salt
• 16  jalapeno peppers, halved lengthwise and seeded (about 1 1/2 pounds)
• Cooking spray
• 2  tablespoons  chopped fresh cilantro

Preparation

1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Piggy In A Blanket:

• 1  pound  uncooked small link breakfast sausage
• 2  (8-ounce) cans refrigerated crescent rolls
• 1/2  cup  coarse-ground mustard
• 1/4  cup  light mayonnaise
• 2  tablespoons  honey

Preparation

Cook sausage in a large skillet over medium-high heat 10 minutes or until browned and thoroughly cooked. Drain on paper towels.
Divide crescent rolls into individual triangles. Place one cooked sausage link in center of each dough triangle. Roll up, starting at wide end. Arrange on an ungreased baking sheet.
Bake 350° for 10 to 15 minutes or until golden brown.
Stir together mustard, mayonnaise, and honey. Serve with sausage rolls.

Adapted from online recipes