(1/2020) It doesn't seem like so many years ago that we were all fretting about what rolling the calendar from the 1900's to the 2000's would do! Would all of our records be lost? Would banks fold? Would hospitals be able to function? Here we are, twenty years later, and everything is still intact. There have been plenty of changes since 1999, but there have also been some constants. We still celebrate the end of one year and the dawning of the next. So although I know till you read this it will be old news - Happy New Year from the Hollabaugh Family!

Although I was raised in a sports-loving family, I never really got too much into sports except for baseball. As for football and my knowledge there? Not so much. Probably like many of you, Super Bowl Sunday is nothing about the game and everything about the food!

We typically get together with friends and enjoy the commercials and the food. Any New Year's resolutions about dieting and healthy eating are quickly blown during the 4-hour period that the game is on. I hope you might enjoy some of my favorite snack dishes - that are consumed on Super Bowl Sunday!

Buffalo Chicken Dip

Ingredients:

• 1 8 oz. package Cream Cheese, softened
• 1 Lb. Chicken breast, boneless and skinless, cooked & diced
• ½ C. Buffalo Sauce
• ½ C. Ranch Salad Dressing
• 2 C. Shredded Mexican (or other) cheese

Directions: Spread cream cheese into an un-greased shallow 1 quart baking dish. Layer with chicken, buffalo sauce and ranch dressing. Sprinkle with cheese. Bake at 350 degrees for about 25 minutes. Makes 2 cups. Serve with tortilla chips!

Grilled Corn Dip

Ingredients:

• 2 Pints of Corn (can use frozen or canned)
• 1 Large Onion, Chopped
• 1 Jalapeno Pepper, Finely Chopped
• 2 Cloves Garlic, Minced
• 2 T. Butter
• 1 C. Mayo
• ½ C. Sour Cream
• ½ Tsp. Chili Powder
• 2 C. Shredded Cheese
• 1 Can Sliced Olives, Drained
• 2 T. Sliced Scallions
• Tortilla Chips

Directions: In a large skillet, sauté onion, jalapeno and garlic in butter until tender. Add corn. Sauté 1 to 2 minutes or until vegetables are tender. Remove from the heat. In a large bowl, combine mayo, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to greased 2 quart baking dish.

Bake, uncovered, at 400 for 25 to 30 minutes or until bubbly and golden brown. Sprinkle with olives and scallions. Serve with chips.

Old English Crab Muffins

Ingredients:

• 1 5 oz. Jar Kraft Old English Cheese
• 6 English Muffins, Sliced in Half
• 1 Can Jumbo Lump Crab Meat, drained
• ½ Stick Butter
• 1 T. Mayo
• Garlic Powder

Directions: Over low heat, melt butter and add cheese. Add dash of garlic powder. Take off heat & add mayo & crab meat. Spread on muffins. Broil or bake until bubbly.

Sweet Barbecue Chicken Dip

• 2 8-ounce Cream Cheese, Softened
• 3 C. Shredded Chicken
• ¾ C. Jellied Cranberry Sauce
• ¾ C. Heinz Chili Sauce
• 1 T. Apple Cider Vinegar
• 1 T. Dijon Mustard
• 1 Tsp. Red Pepper Flakes
• 1 ½ C. Monterrey Jack Cheese
• 1 T. Worcestershire Sauce
• Sliced Scallions

Spread cream cheese in 9x13 pan. Stir together chicken, sauces, vinegar, mustard and red pepper flakes. Spoon over cream cheese. Sprinkle with cheese. Bake at 375 degrees for 20 to 30 minutes. Sprinkle with scallions, sliced thinly. Serve with crackers or tortilla chips.

Greta's Pimento Dip

Ingredients:

• ½ Lb. Sharp Cheese, Shredded
• 4 Oz. Pimentos - Chopped and Drained
• 4 Oz. Softened Cream Cheese
• 1/3 to ½ C. Mayo
• 1 Tsp. Garlic Powder
• 1/8 Tsp. Cayenne Pepper

Directions: Combine all till well mixed. Serve with crackers.

Artichoke Baked Potato Skins

Ingredients:

• 2 Large Baking Potatoes
• 1 Pack Spinach Artichoke Dip Mix (prepped per package directions)
• ½ Cup Grated Sharp Cheese

Directions: Bake potatoes at 350 degrees for nearly an hour - till tender throughout. Let cool and scoop out inside "meat' of the potatoes. Leave skin intact. Mix the meat of the potatoes with the artichoke dip mix and most of the cheese. Spoon back into the potato skins. Bake in oven at 350 degrees about 15 minutes. Sprinkle a bit of reserved cheese over the top and broil till bubbly. Enjoy!

Stuffed Mushrooms

Ingredients:

• 3 Slices Bacon
• ½ of an 8 ounce package Cream Cheese (four ounces)
• 2 T. Grated Parmesan Cheese
• 3 Drops Worcestershire Sauce
• Dash of Pepper
• 1 Lb. Mushrooms, Stems Removed
• 2 T. Grated Parmesan Cheese

Directions: Preheat oven to 350 degrees. Fry bacon strips until well done. Drain well, patting bacon with paper towel to get rid of excess fat. Crumble the bacon into a bowl. Stir in the cream cheese, 2 T. parmesan cheese, drops of Worcestershire sauce and pepper until evenly mixed. Spoon the filling into the mushroom caps and place in an 8x8 baking pan. Sprinkle with remaining parmesan cheese. Bake until golden brown - about 25 minutes.