Phyllis Schurz

February is when the Super Bowl is played. I love the Super Bowl and the party that goes with it. I have never watched a game but love the appetizers. If you’re tired of the same crackers and cheese and bowl of nuts, try one of these.

The Olive Nut Spread is a strange combination of ingredients, but when I take it to a party, I always come home with an empty bowl. Serve it with any cocktail cracker.

Olive Nut Spread

8 ounces cream cheese

1/2 cup mayonnaise

1/2 cup chopped pecans

1 tablespoon olive juice

1 cup green olives with pimento, chopped

1/4 cup black olives (optional)

Mix all together and refrigerate for a couple of hours and serve with crackers.

I stole this recipe from an old bridge buddy years ago. I try to only steal from the best.

Fiesta Bites

10 ounces mild Ro-Tel tomatoes (drained)

4 ounces chopped green chili

1 cup mayonnaise

1/2 cup whipped cream cheese

3 ounces bacon, fried crisp and crumbled

1/4 cup Parmesan cheese, grated

4 ounces shredded Mexican cheese

2 teaspoons dry ranch dressing mix

1 teaspoon chili powder

2 tablespoons minced fresh cilantro (optional)

3 boxes mini fillo shells (Athens)

Blend the first 10 ingredients together, making sure you drain the Ro-Tel tomatoes well. Place fillo shells on a cookie sheet (45 shells) and fill with the cheese mixture, about a teaspoon per shell. Bake for 20 minutes in a 375°F oven.

Sausage Stuffed Mushrooms

48 fresh mushrooms

1 pound sweet Italian sausage

8 ounces cream cheese

2 tablespoons fresh chopped parsley

2 tablespoons dry bread crumbs

1 tablespoon lemon juice

1/4 cup Parmesan cheese, grated

Remove the stems and save for other uses. Place mushroom caps on a foil-lined baking sheet.

Brown the sausage, crumble, drain, and cool. Combine with remaining ingredients and fill the mushrooms. Bake at 400°F for 15 minutes.

Recipes from Food Is Love cookbook.