Ingredients:

3 (15-ounce) cans chili with beans
3 (12-ounce) cans refrigerated biscuit dough
3 cups shredded cheddar cheese

Instructions:

Butter bottoms and sides of cups in three muffin tins. Place one biscuit in each cup. Press dough up the sides and slightly over the edge of each cup. Place chili into each cup about 2/3 full. Top with cheese.

Preheat over to 400 degrees. Bake approximately 15 minutes or until browned and cheese is melted.

Serve with sour cream, green onions or black olives as a garnish.

Ingredients:

1 (25-ounce) package frozen potato wedges
1/4 cup sliced green onions
2 cups (8-ounces) cheddar cheese, shredded
8 slices crisply cooked bacon, crumbled
Sour cream

Instructions:

Bake potato wedges as directed on the package.

Once baked, remove from oven and place oven heat on 200 degrees. Sprinkle with green onions, then with the cheese and then the crumbled bacon. Return to oven and bake until cheese is completely melted.

Serve warm with sour cream.

Ingredients:

4 pound slab of pork spareribs
1 Tablespoon onion powder
1 Tablespoon garlic powder
Salt to taste
Pepper to taste
1/2 cup fresh-squeezed lemon juice (about 2 large juicy lemons)
1 cup bottled barbecue sauce
1/2 cup ketchup
2 Tablespoons balsamic vinegar

Instructions:

Cover both sides of ribs with onion powder, garlic powder, salt and pepper. Be sure to coat ribs well.

Line a large baking pan with foil being sure to cover the bottom and slightly up the sides. Lay baking rack inside baking pan. Place ribs in a single layer on baking rack.

Preheat oven to 325 degrees.

In a large mixing bowl mix together well the lemon juice, barbecue sauce, ketchup and vinegar. Pour half the sauce over the top of the ribs.

Cover ribs with foil and bake about 2 hours or until ribs are tender. Once the ribs are done remove foil. Turn your oven to broil and char ribs for about 2 to 3 minutes.

Serve with remaining sauce.

Ingredients:

1 (11-ounce) package (8-count) refrigerated bread sticks
Garlic butter
1 (16-ounce) package smoked cocktail sausage links
Assorted mustards

Instructions:

Preheat oven to 350 degrees.

Roll out bread sticks slightly with a rolling pin. Butter one side of the bread sticks with the garlic butter. Cut dough into 2-inch strips.

Wrap sausage links with a strip of dough being sure the buttered side is next to the sausage link.

Open and separate bread stick strips. Use a rolling pin to lengthen a little bit; cut strips into 2-inch pieces and wrap around each smoked sausage link.

Place wrapped sausage links on a cookie sheet in a single layer. Bake approximately 15 to 18 minutes or until dough is lightly brown.

Serve with assorted mustards for dipping.

The perfect wings need the perfect dip, right? Try this tasty cheese dip to cool down the heat from your wings!

Ingredients:

3/4 cup sour cream
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
1/3 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 1/3 cup mayonnaise
1 Tablespoon green onion, finely minced (optional)
6 ounces crumbled Blue Cheese

Instructions:

Using an electric mixer on low speed mix together the sour cream, dry mustard, pepper, salt, garlic powder and Worcestershire sauce for 2 minutes. Fold in the mayonnaise and green onion. On medium speed blend for 2 more minutes. Blend in blue cheese slowly and until all combined. There should be some small pieces of cheese left in mixture.

Refrigerate for at least 24 hours. Serve with chicken wings.

Super Bowl Sunday is here – and what is a SuperBowl party without wings?

Let your favorite fans try these on for size…

Ingredients:

2 pounds chicken wings
1 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter
1 teaspoon cider vinegar
As much hot pepper sauce as you desire

Instructions:

Heat oil in a deep fryer to 375 degrees.
Place chicken wings a few at a time in the deep fryer and cook for about 10 minutes. Drain and season with salt and pepper.

Place butter, hot sauce and vinegar in a small saucepan over medium heat. Cook until butter is completely melted.

Preheat oven to 375∞F. Place the chicken wings in a large bowl. Pour butter over the top of the chicken wings. Be sure every wing is coated thoroughly. When completely coated place chicken wings in a single layer in a large baking pan. Bake 20 minute.

Serve with Kick Back Cheese Dip.

I know I usually post my own full recipes here, but I came across something today that I HAD to share!

http://theurbanhousewife.blogspot.com/2007/09/homemade-vegan-candy-corn-happy.html

Head over there & look at the recipe – it looks like it’s a good saturday shindig, but oh so worth it! I WILL be trying these in the near future…

Candy Corn Love… I can’t wait!

This is a delicious dip for sweet potato fries or artichokes – or use it on hamburgers!

1/2 cup miracle whip or mayo
2 large cloves – mashed
2 Tbsp. minced chives
1/2 tsp kosher salt
1 tbsp lemon juice
1/2 tbsp lime juice
1 tsp curry powder
cracked black pepper
dash of chili powder

Mash the garlic with a knife or wooden spatula, and mince with a knife using the salt as an abrasive.

Combine all ingredients in a bowl & mix thoroughly. Chill for 30 minutes to allow the flavors to combine.

These delicious fries are sure to be a hit with your family and friends. Since they are baked rather than fried, they are more healthy too!

2 large sweet potatoes – orange or white
olive oil
1 tsp kosher salt
1 Tbsp. grated parmesean cheese
3 Tbsp. minced fresh rosemary

Peel & juliene the sweet potatoes. If you aren’t using them right away, place them in a bowl of cold water.

Preheat oven to 400 F. Line a baking sheet with aluminum foil or parchment paper.

In a bowl, drizzle potatoes with olive oil – enough to cover them. In a smaller bowl, combine salt, parmesean and rosemary. Sprinkle the seasonings over the potatoes and mix with your hands. Lay the potatoes out on the baking sheet with space around each of them so they will crisp up nicely.

Bake the fries in the over 5-7 minutes per side – flipping them halfway through baking. Watch them closely to make sure they don’t burn.

Remove and serve immedietly with Garlic-Chive Aioli or ketchup.

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Update!
We made these for a BBQ on Memorial Day, and I used rosemary and spicy oregano instead of parmesan, and used a mixture of sweet potatoes, yams and russet potatoes – they were fabulous!