Super Bowl Party XLIIAll-Pro Menu 

Kickoff Cheesy-Chili Dip
Caramelized Onion Dip with warm Pita Bread
Extra-Point Potato Wedges
Touchdown Meatballs with Marinara Sauce
Timeout Cheese BreadSweet & Spicy Wings
Winning Cupcakes and Ice Cream Sundaes  


Kickoff Cheesy-Chili Dip
1 cup chunky salsa
1/2 pound American cheese, cut into ½-inch cubes
1/2 pint chili
Tortilla chips and/or assorted fresh vegetables Combine all ingredients except chips and vegetables in two-quart saucepan. Cook over medium heat, stirring constantly until cheese is melted and mixture is heated through (approximately 8-10 minutes).  Serve warm with tortilla chips or vegetables. Makes 2½ cups.  


Touchdown Meatballs with Marinara Sauce

Marinara Sauce
5 tablespoons of extra virgin olive oil
4 garlic gloves, minced
¼ teaspoon of red pepper flakes (optional)
48 oz. of peeled tomatoes (preferably imported Italian variety)
Freshly grated pepper and salt to taste
¼ teaspoon Italian seasoning
8-10 fresh basil leaves, chopped 

In a large sauce pan heat olive oil on low-medium heat, add garlic and red pepper flakes and sauté for three minutes. Add tomatoes, salt, pepper and Italian seasoning. Cook on low-medium heat for 30-60 minutes. Add fresh basil leaves. 

Meatballs
2 pounds ground chuck
½ pound of ground pork
2 cups Italian-flavored bread crumbs
5 eggs
1 cup milk
1 cup fresh parsley, chopped½ cup grated Parmesan cheese
2 garlic cloves, finely chopped
1 medium yellow onion, minced

Preheat oven to 350 degrees. Place all ingredients in a large bowl and mix. Shape into medium-size meatballs and place on foiled-lined baking sheet. Bake for 30 minutes. Place meatballs in marinara sauce and cook on medium-low heat for one hour. Makes 24 meatballs.  


Time-Out Cheese Bread 

1 (1-pound) loaf frozen bread dough, thawed
2 tablespoons butter or margarine, melted
1/2 teaspoon chili powder
1 cup (4 ounces) American cheese, shredded
1 cup (4 ounces) mozzarella cheese, shredded
1/2 cup (2 ounces) cheddar cheese, shredded
1 (4-ounce) can chopped green chilies, drained

Heat oven to 375°F. Press bread dough onto bottom of greased 15 x 10 x 1-inch jelly roll pan. Brush dough with melted butter; sprinkle with chili powder.  Combine cheeses in small bowl. Sprinkle dough with 1 cup cheese and chilies. Bake for 18 to 24 minutes or until bread is lightly browned.  Sprinkle with remaining cheese. Continue baking for 1 to 2 minutes or until cheese is melted.  To serve, cut into square, triangle or diamond shapes. Serve warm.  Makes 36 appetizers.   


Potato Wedges 

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

Bake potato wedges according to package directions.  Immediately sprinkle with green onions, cheddar cheese and bacon.  Continue baking for 1 to 2 minutes or until cheese is melted. Serve hot! Makes 10 servings.


Pan-fried Onion Dip 

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise 

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.  Allow the onions to cool.  Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.  Serve at room temperature.