Wiley Family Chili

Ingredients:
· 1 pound Italian sausage (casings removed), cooked and crumbled)
· 1 pound ground round, cooked and crumbled
· 1 tablespoon olive oil
· 2 medium onions, peeled and diced
· 2 cups fresh sliced mushrooms
· 3 (15 ounce) cans chili beans
· 2 (15 ounce) cans tomato sauce
· 2 (15 ounce) cans diced tomatoes
· 2 tablespoons chili powder
· 2 tablespoons brown sugar
· 1 teaspoon dried oregano
· 1 teaspoon salt
· 1 teaspoon pepper
· Garnish: shredded cheese, corn chips, sour cream, hot sauce

Directions:
1. Place sausage and beef in a large slow cooker.
2. Drizzle olive oil in a large skillet. Add onion and mushrooms. Cook until soft and add to slow cooker.
3. Add remaining ingredients to slow cooker and stir well. Cover and cook on low 4 to 6 hours.
4. Serve with desired toppings.

Huddle Up Dip

Ingredients:
2 pounds pork sausage
2 (8 ounce) packages cream cheese
2 cans diced tomatoes with green chilies
Tortilla chips

Directions:
1. Cook, crumble and drain the sausage.
2. Place cooked sausage in a large saucepan over medium heat. 
3. Add cream cheese and stir until it is melted. 
4. Add tomatoes and heat through. 
5. Serve immediately with tortilla chips. If desired, transfer to a small slow cooker to serve and keep warm.

Bean Casserole

Ingredients:
· ½ pound bacon strips, diced
· ½ pound ground beef
· 1 cup chopped onion
· 1 (28-ounce) can pork and beans
· 1 (16 ounce) can red kidney beans, rinsed and drained
· 1 (16 ounce) can white kidney beans, rinsed and drained
· ½ cup barbeque sauce
· ½ cup ketchup
· ½ cup packed brown sugar
· 2 tablespoons prepared mustard
· 2 tablespoons molasses
· 1 teaspoon salt
· ½ teaspoon chili powder

Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, cook bacon, beef and onion until meat is no longer pink. Drain off the grease.
3. Transfer to a greased 2 ½ quart baking dish; add all the beans and mix well. In a small bowl, combine the remaining ingredients and stir into bean mixture.
4. Cover and bake for 45 minutes. Uncover and bake 15 minutes longer.

Black-Eyed Pea Dip

Ingredients:
¾ cup oil
¼ cup white sugar
¼ cup balsamic vinegar
1 (15 ounce) can black-eyed peas, drained and rinsed
1 small can whole kernel corn, drained
1 green bell pepper, diced
1 red bell pepper, diced
½ cup diced green onions
1 large tomato, diced
¼ cup freshly chopped parsley leaves
Tortilla chips

Directions:
In a small bowl, whisk together the oil, sugar and vinegar for the dressing. In a large bowl, mix together the peas, corn, peppers, onions, tomato and parsley. Pour dressing on top of pea salad and mix well. Serve alone or with tortilla chips as a dip.

Buffalo Chicken Dip

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup blue cheese crumbles
½ cup blue cheese dressing
1 cup shredded, cooked chicken
½ cup buffalo wing sauce
Crackers or assorted vegetables

Directions:
Preheat oven to 350 degrees. Mix all ingredients together and place mixture in a baking dish. Bake for 25 minutes. Dip with crackers or assorted vegetables.

Super Bowl Nacho Bar

Ingredients:
· 2 pound box original Velveeta cheese, cut into cubes
· 1 cup mild taco sauce
· 1 cup sour cream
· 2 pounds ground beef, cooked and crumbled
· 1 package taco seasoning
· ¾ cups water
· Nacho chips
· 1 jar salsa
· 3 or 4 tomatoes, chopped
· 1 jar sliced jalapenos
· 2 bunches green onions, chopped
· 1 (16-ounce) container sour cream
· 1 large can sliced black olives, drained
· 1 can black beans, rinsed and drained
· ½ bunch fresh cilantro, chopped

Directions:
1. In a slow cooker, put the Velveeta cubes, taco sauce and sour cream. Cook on high for 1 ½ to 2 hours. If cheese sauce is too thick, add milk to reach desired consistency.
2. In a large saucepan, combine ground beef, taco seasoning and water over medium heat. Simmer 5 minutes then transfer to slow cooker.
3. To assemble Nacho Bar, put nachos chips in a large bowl. Put salsa, tomatoes, jalapenos, onions, sour cream, olives, black beans and cilantro in serving dishes.
4. Assemble nachos with desired toppings.

Super Duper Super Bowl Sliders

Ingredients:
· 1 (2-pound) pork tenderloin
· ¼ cup olive oil
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 8 frozen biscuits
· 8 sweet potato waffle fries
· 2 cup shredded cabbage
· ½ cup mayonnaise
· Salt and pepper, to taste
· 16 thick cut dill pickle slices

Directions:
1. Preheat oven to 400 degrees. Rub pork tenderloin with olive oil and the sprinkle with onion powder, garlic powder, salt and pepper. Bake covered with a foil tent for 30 minutes; then uncover and bake for 20 – 30 minutes or until pork reaches 160 degrees. Let meat rest for 10 minutes and then cut into slices.
2. Prepare frozen biscuits according to package directions.
3. Prepare sweet potato waffle fries according to package directions.
4. Combine shredded cabbage with mayonnaise and salt and pepper.
5. Cut biscuits horizontally. Layer a slice of pork tenderloin, sweet potato fry, slaw and two pickle slices between biscuit top and bottom. Continue with remaining biscuits.

Jalapeno Popper Dip

Ingredients:
· 2 (8-ounce) cream cheese, softened
· 1 cup mayonnaise
· 1 cup shredded Mexican blend cheese
· 1 cup shredded Parmesan cheese, divided
· 1 (4-ounce) can chopped green chilies, undrained
· 1 (4-ounce) can chopped jalapenos, undrained
· Salt and pepper, to taste
· 1 cup Panko bread crumbs
· ¼ cup butter, melted
· Salt and pepper, to taste

Directions:
1. Preheat oven to 375 degrees. Spray a 2 quart casserole dish with cooking spray.
2. In a large mixing bowl using an electric mixer, mix together cream cheese, mayonnaise, Mexican blend cheese, ½ cup Parmesan cheese, green chilies, jalapenos, salt and pepper. Spread dip filling into casserole dish.
3. In a small bowl, mix together bread crumbs, ½ cup Parmesan cheese and melted butter. Sprinkle topping over dip filling.
4. Bake for about 20 minutes or until bubbly and top is golden brown.
5. Serve with crackers or tortilla chips.

Calzone Pinwheels

Ingredients:
½ cup ricotta cheese 1 teaspoon Italian seasoning 

¼ teaspoon salt 

½ cup shredded mozzarella cheese 

½ cup diced pepperoni 

¼ cup grated Parmesan cheese 

¼ cup chopped fresh mushrooms 

¼ cup finely chopped green pepper
2 tablespoons finely chopped onion
1 (8 ounce) can refrigerated crescent rolls 

1 (14 ounce) jar pizza or marinara sauce, warmed 

Directions:
Preheat oven to 375 degrees In a medium bowl, combine the ricotta, Italian seasoning and salt. Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green peppers, and onion. Separate crescent dough into four rectangles; seal perforations. Spread cheese mixture over each rectangle to within 1/4 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices. Place cut side down on greased baking sheets. Bake for 10-15 minutes or until golden brown. Serve warm with pizza or marinara sauce. Refrigerate leftovers.

Classic Slow Cooker BBQ Ribs

Ingredients:
· 4 lb. bone-in country-style pork ribs
· 2 teaspoon salt, divided
· 1 medium onion, chopped
· 1 cup firmly packed light brown sugar
· 1 cup apple butter
· 1 cup ketchup
· ½ cup lemon juice
· ½ cup orange juice
· 1 tablespoon steak sauce
· 1 teaspoon pepper
· 1 teaspoon minced onion

Directions:
Cut ribs apart, if necessary, and trim excess fat. Sprinkle with 1 teaspoon salt evenly over ribs.
Stir together remaining salt, onion and remaining ingredients until blended.
Pour half of mixture into slow cooker. Place ribs in slow cooker and pour remaining mixture over them.
Cover and cook on high 6 to 7 hours until tender.

Brown Sugar Smokies

Ingredients:
1 (16 ounce) package little smokie sausages

1 pound bacon
1 1/2 cups brown sugar (or to taste) 

Directions:

Preheat oven to 350 degrees. In a large resealable bag, put sausages, bacon and ½ cup brown sugar. Shake to cover bacon and sausages. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted; about 45 minutes. Can be prepared the night before and cover tightly; then bake when ready to serve.

Favorite Football Wings

Ingredients for Wings:
1/2 cup soy sauce
1/2 cup Italian salad dressing
3 pounds chicken wings

Ingredients for Sauce:
1/4 cup butter
1 teaspoon soy sauce
1/3 cup hot sauce or to taste

Directions:
Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag, toss wings and sauce together then refrigerate 4 hours to overnight.
Preheat the oven to 400 degrees. Remove the chicken wings from the marinade and pat dry. Lay the wings in a well-greased 9x13 casserole dish. Bake for 40 minutes, turning wings occasionally, until they are well browned and no longer pink.
Meanwhile, in a small saucepan, melt the butter. Stir in 1 teaspoon soy sauce and hot sauce. Place wings in a large bowl. Pour hot sauce mixture over wings; toss to mix well.
Serve immediately with blue cheese or ranch dressing and celery.

Molasses Glazed Pork Ribs

Ingredients:
4 pounds pork ribs
2 liters cola
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon onion powder
¼ cup ketchup
¼ cup honey
¼ cup molasses
1 Tablespoon prepared mustard
½ teaspoon cayenne pepper
½ teaspoon salt

Directions:
1. Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard cola. Pat ribs dry with paper towels. Combine the salt, pepper, garlic salt and onion powder, and rub over ribs.
3. Prepare grill for indirect heat; using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally.
4. In a small bowl, combine remaining ingredients. Brush over ribs; grill, covered, over medium heat for about 10-20 minutes longer or until browned, turning and basting occasionally.

Avocado Feta Salsa

Ingredients:
4 Roma tomatoes, chopped
2 tablespoons finely chopped red onion
1 tablespoon minced garlic
1 (4-ounce) package crumbled feta cheese
1 tablespoon chopped fresh parsley or cilantro
3 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and pepper to taste
2 avocados, chopped
Tortilla chips

Directions:
1. Stir together first 8 ingredients. Gently stir in avocado just before serving.
2. Serve with tortilla chips.

Bacon Potato Salad

Ingredients:
· 6 to 8 medium potatoes, about 3 pounds, peeled and cut into 1-inch cubes
· 2 eggs
· ½ pound bacon, cooked and crumbled
· ½ cup dill salad cubes, drained
· ½ cup mayonnaise
· ½ cup sour cream
· ¼ cup prepared mustard
· 3 green onions, chopped
· ¼ cup fresh dill
· Salt and pepper, to taste

Directions:
1. Cook potatoes and eggs in boiling water to cover in a Dutch oven over medium heat for 15-20 minutes or until tender. Drain and let cool slightly. Remove eggs, peel and chop.
2. Place potatoes and eggs in a large bowl. Add bacon, salad cubes, mayonnaise, sour cream, mustard, onions, dill, salt and pepper. Toss gently to coat. Cover and chill at least an hour.

To make ahead: peel and cut potatoes the night before; put in a large bowl; cover with water and put in refrigerator.

BBQ Chicken Pizza

Ingredients:
· 1 pizza crust
· 2 tablespoons olive oil
· 1 ½ cups BBQ sauce
· 3 cups cooked chicken
· Optional additions: onions, mushrooms, sliced jalapenos, tomatoes
· 2 cups shredded Monterey jack cheese

Directions:
1. Prepare crust and cook according to package directions. Brush with olive oil before baking.
2. Spread 1 cup BBQ sauce on baked crust. Mix remaining sauce with chicken. Spread on crust. Add additional toppings if using and sprinkle with cheese.
3. Bake at 350 degrees for 10 to 12 minutes or until cheese is melted and bubbly.

Rueben Brats

Ingredients:
6 smoked brats
1 medium onion, sliced
1 Tbsp. butter
1 (14 oz.) can of sauerkraut
6 Tbsp. Thousand Island dressing
6 Tbsp. mustard
6 hoagie rolls
6 slices swiss cheese, thinly sliced

Directions:
Grill brats according to directions. Keep warm.
Sauté sliced onions in butter over medium low heat until light golden brown. Keep warm.
Warm sauerkraut in a saucepan until heated through.
Blend Thousand Island dressing and mustard together to make Reuben sauce.
To make one sandwich, place a brat on an open-faced hoagie roll with two tablespoons of Reuben sauce, a slice of Swiss cheese, and onions. Top with sauerkraut and serve warm.

Roasted Potato Salad

Ingredients:
2teaspoons olive oil
1/4 teaspoon salt
4 pounds small red potatoes, quartered
Cooking spray
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
4 bacon slices, cooked and crumbled
Vinaigrette:
2 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt

Directions:
Preheat oven to 450 degrees.
To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool.
Combine potatoes, onions, parsley, and bacon.
To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously.
Add vinaigrette to potato mixture; toss well. Serve immediately.
Note: Store the vinaigrette separately and toss with the potato mixture right before serving. Don't have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.

Chicken, Pineapple, Bacon Kabobs with Hawaiian Sauce

Ingredients for Kabobs:
· 2 large boneless, skinless chicken breasts (about 2 pounds)
· 1 large pineapple, cut into 1 ½ inch chunks
· 2 large red bell peppers, cut into 1 ½ inch pieces
· 1 large onion, cut into 1 ½ inch pieces
· 12 strips thick cut bacon
· Skewers
· Olive oil

Ingredients for Hawaiian Sauce:
· 1 ½ cups pineapple juice
· 1 ½ tablespoons cornstarch
· ½ cup brown sugar
· 2 tablespoons soy sauce
· ½ teaspoon salt

Directions:
1. Thread chicken, pineapple, peppers and onions onto skewers, weaving bacon between each. Brush olive oil evenly over each kabob.
2. To make the sauce, combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce heat to medium and simmer for 2 minutes. Set aside until ready to use.
3. Preheat the grill to medium high. Grill kabobs for 10 to 15 minutes, turning a few times until done.
4. Brush on hot Hawaiian sauce generously. Serve immediately.

Chocolate Chip Peanut Butter S’mores on the Grill

Ingredients:
8 large chocolate chip cookies
4 teaspoons hot fudge ice cream topping
4 large marshmallows
4 peanut butter cups

Directions:
Spread the bottom of four cookies with fudge topping.
Using a long-handled fork, grill marshmallows 6 inches from medium-hot heat until golden brown, turning occasionally.
Carefully place a marshmallow and a peanut butter cup on each fudge topped cookie, top with remaining cookies.
Serve immediately.