Italian Sausage Balls
Turkey Roll-ups
Rotel Cheese Dip
Football Brownies
Football Sugar Cookies
Vegetable Tray
New Canaan Farms Dr Tate's Habanero Dip - http://www.shopncf.com/  The description says that the dip is very hot, but it is mild.


Italian Sausage Balls

1.25 pounds Mild Italian Sausage, bulk
3 c. Bisquick baking mix
4 c. Italian blend shredded cheese
Black pepper, to taste

Preheat oven to 325F.  Combine all ingredients in a large bowl.  Mix well with hands.  Form into 1 inch balls molding mixture into shape so that it will hold the shape.  Bake on cookie sheet for 23 minutes or until golden brown and cooked through.  Makes about 6 dozen.



Turkey Roll-ups

1/2 pound smoked turkey lunch meat
6 flour tortillas
Garden Herb cream cheese, softened (or quacamole)

Spread 1-2 tablespoons of cream cheese on each tortilla.  Top with 2 slices turkey.  Roll up and refrigerate.  Slice into quarter inch slices before serving.



Rotel Cheese Dip

2 lb Velveeta cheese, cubed
2 cans Rotel diced tomatoes

Combine both ingredients in large microwave-safe bowl.  Microwave on high about 10-13 minutes, stirring frequently.  This can also be placed in a crockpot on low.



Football Brownies

3/4 c. butter
2 c. sugar
1 1/2 c. all purpose flour
1/2 c. cocoa powder
1/2 tsp baking powder
1/4 tsp salt
4 eggs
2 tsp vanilla
2 c. semisweet chocolate chips, divided
White frosting - I use Wilton's white cookie icing in the squeeze bottle
football shaped cookie cutter

Preheat oven to 350F.  Spray 9x13 baking pan with baking spray.  Melt butter in medium pan over low heat.  Remove from heat; add sugar, flour, cocoa, baking powder, salt, eggs, and vanilla.  Stir until well blended.  Mix in 1 1/2 cups chocolate chips.  Spread into prepared pan.  Sprinkle with remaining chips.  Bake 30-35 minutes or until set.  Cook on wire rack.  Recipe courtesy of Home Cooking Magazine.  Cut brownies into football shapes with cookie cutter.  Pipe laces onto brownies with white icing.  NOTE:  You can do the same with a boxed brownie mix if you wish.



Football Sugar Cookies

2 1/2 c. all purpose flour
1/4 c. plus 2 tbsp cocoa powder
1 tsp baking soda
1 tsp cream of tartar
1 c. butter, softened
1 1/2 c. powdered sugar
1 large egg
1 tsp vanilla
White frosting - I use Wilton's white cookie icing in the squeeze bottle
football shaped cookie cutter

Sift together flour, cocoa, baking soda and cream of tartar; set aside.  In large bowl, cream butter on medium speed for 3until creamy.  Add sugar and continue beating for 2-3 minutes.  Add egg and vanilla; beat well.  At low speed, add flour in two additionas beating well after each addition.  Cover bowl with plastic wrap and refrigerate 30 minutes or overnight.  Preheat oven to 375F.  Roll out half of dough on well-floured surface.  Should be about 1/4" thick.  Cut into football shapes with cookie cutter.  Bake for 5-8 minutes.  Cool.  Pipe laces on with white cookie icing.