Touchdown Punch
Spicy Baked Tortilla Chips
Kicked-Up Guacamole With Crabmeat
Chiles Con Queso
3 Pines Famous Chili
La Loca Chicken Wings
3 Pines Oven Barbecued Baby Backs
Big Party Meatballs
Bandito Baked Beans
Alabama Slaw
Herbed Monkey Bread
Applesauce Cake

This recipe is originally by the producers of bottled RealLemon lemon juice; however, it's MUCH better if you take the time to squeeze your own. It's a great way to warm up for the game!

Serves 6
3 cups Orange Juice -- chilled
1 1/3 cups Rum, Tequila, or Vodka
1 cup Lemon Juice
1/2 cup Sugar
In a large pitcher, combine all ingredients except ice; stir to dissolve sugar. Serve in tall glasses over ice. Makes about 5 cups.
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Make sure you get chips that are not too highly salted! If you do though, just cut down on the salt in the recipe, or leave it out altogether.

1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
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Hey, what's a fun party without something from Emeril Lagasse repertoire?! This was on one of his programs on Food TV in August, 2001, and it's totally delilsh!

3 large, ripe avocados, peeled, pitted and cut into 1/2-inch pieces
3 tablespoons fresh lime juice
1/3 cup minced cilantro leaves
1 tablespoon minced jalapeno
1 teaspoon cumin
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup minced red onions
1/2 cup finely chopped seeded tomatoes
1/2 cup finely chopped fresh jicama
2 teaspoons extra virgin olive oil
1/2 pound lump crabmeat, picked over to remove shells and cartilage
Tortilla chips, for dipping
In a large bowl, place all but 1/4 cup of the avocado pieces. Add 2 tablespoons of the lime juice, 2 tablespoons of the cilantro, 1 teaspoon of the jalapeno, 1/2 teaspoon of the cumin, 1/4 teaspoon of the garlic, 1/4 teaspoon of the salt, and a pinch of cayenne, and mash with the back of a fork until smooth. Add 1/4 cup of the onions, 1/4 cup of the tomatoes and 1/4 cup of the jicama to the avocado mixture, and stir well to combine.

In a separate bowl, combine the remaining ingredients with the crabmeat and gently toss to combine. Fold the crabmeat mixture into the mashed avocado mixture, stirring to combine, but being careful not to break up the crabmeat. Season to taste. Divide among 4 chilled Martini glasses ir desired, or put into a serving bowl and and serve with tortilla chips.
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This was in one of those little dinky supermarket cookbooks a long time ago. It's great for any party! I've added the jalapeno chiles, but if you don't like it too hot, leave them out.

1/2 cup finely chopped onions
1 tablespoon butter
1 1/3 cups chopped seeded tomatoes (2 medium)
1 can chopped green chiles (4 oz)
1 tablespoon pickled jalapeno chiles -- optional
1 cup shredded Cheddar cheese (4 oz.)
1 cup shredded Montery Jack cheese (4 oz.)
1 teaspoon cornstarch
1 teaspoon hot pepper sauce
Tortilla chips
In a saucepan, cook onion in butter until tender. Stir in tomatoes and chiles; simmer uncovered 10 minutes. In a bowl, toss cheeses with cornstarch; gradually add cheese mixture to the saucepan, sdtirring until melted. Stir in hot pepper sauce; heat through. Serve with chips. Yields about 1-3/4 cups
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What's a Super Bowl party without Chili?! I originally began making this every Christmas Eve when my Mother was living with me in the '70's. After I married, I "hottened" up the recipe a little and continued the tradition; however, you need not save this for a once-a-year concoction. Make it often; serve as leftovers; and it's great used in Chili Mac!!

1 recipe Caroline's Chili Beans -- optional; or 2-3 16-oz. cans chili beans
4 slices bacon -- diced
4 cups coarsely chopped onions
1 large Green Pepper -- finely chopped
4 jalapeno chiles, seeded if desired -- finely chopped
3 cloves garlic -- minced
2 teaspoons kosher salt -- divided
1 teaspoon coarse-ground black pepper -- divided
2 pounds ground beef (coarse chili grind preferred)
1 pound ground pork (coarse chili grind preferred)
1/2 cup pure New Mexico chile powder, or other chili powder blend
1 tablespoon cayenne, or to taste
1 tablespoon ground cumin
1 teaspoon dried oregano (Mexican preferred)
1 teaspoon celery seed
1 can Diced Tomatoes (16-oz.) with juice
1 can Tomato Sauce (8-oz.)
1 can Beer (12-oz.) -- at room temperature
2 cups Beef Broth
2 tablespoons Sugar
3 tablespoons Masa Harina, or Yellow Corn Meal
Prepare Chili Beans recipe, if using; cook while preparing chili.
In a large kettle or Dutch oven, cook bacon until crisp. Add onions, green pepper, and chiles; sprinkle with a little of the salt and pepper to bring out the flavor. Cook over medium-low heat until barely soft, about 3-4 minutes. Add beef and pork, leaving a few large lumps; cook over medium heat, stirring occasionally, until no longer pink, about 12-15 minutes. Drain off fat and excess moisture.
Stir in the remaining salt and pepper, the chile powders, cayenne, cumin, oregano and celery seed making sure mixture is well-blended. Stir in tomatoes, tomato sauce, beer, beef stock and sugar; mix well. Slowly bring chili to a simmer over medium-low heat; partially cover and simmer over very low heat 1 hour.
Taste and adjust seasonings; partially cover again and simmer about 1 hour longer. Stir in masa harina or cornmeal, prepared chili beans or canned beans. Partially cover again and simmer at least 1 hour or until ready to serve (a heat diffuser (or flame-tamer) can be used to keep chili from sticking). Serve in large warm soup bowls with chopped fresh onion, shredded cheddar cheese, warm tortilla chips, and lots of cold beer!
1. These chiles may be used if more "heat" is desired (add with tomatoes):
- 4 canned Chipotle Peppers in Adobo Sauce, chopped
- 1 can chopped Green Chilies (4-oz.)
2. If extreme "heat" is desired (add with onions):
- 1 habanero chile, seeded and finely chopped
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What's a Super Bowl party or any other party without hot wings?! I make these at least once a month, 'cause we love 'em! As always with hot sauce, use it to taste. "La Loca" means Crazy Lady----and I guess I'm it! These babies 'll getcha in the lips!! But, boy are they great! To double or triple the recipe, just uncork the Tabasco bottle and let it flow! *LOL*

Heat Scale = Hot
Easy to double or even triple!
2 pounds chicken wings, disjointed -- tips discarded
2 1/2 ounces Tabasco sauce (about 1/2 of a 5-oz.bottle)
1 tablespoons seasoned rice vinegar
1 tablespoons Liquid Smoke flavoring
1/8 teaspoon garlic powder
Pinch kosher salt
Place chicken wing pieces in a Ziploc bag or non-reactive baking dish or pan. Add Tabasco sauce; then add the rice vinegar and liquid smoke over all. Sprinkle with garlic powder and salt. Toss wings to coat well; seal or cover and refrigerate at least 8 hours or up to 24 hours, turning occasionally.
Preheat oven to 425 degrees; spray a shallow baking pan with non-stick spray. Remove wings from marinade without wiping dry; place on prepared baking pan. Discard marinade. Bake 20 minutes, use tongs to turn and bake 15-20 minutes longer or until golden brown.
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For a large get-together, this is easy to double or even triple---just make sure you have enough room in the fridge. You can also use other favorite dry rubs or other favorite barbecue sauces---this is just what I use. We do these all year long---and bake them in the oven if it's snowing! Yummmm!
1 slab pork baby back ribs (about 4 pounds)
1/4 cup Essence of Emeril
1 tablespoon Ancho chile powder
1 tablespoon New Mexico chile powder
2 tablespoons cayenne
3/4 cup Kraft Charcoal Grill Flavor Barbecue Sauce
1/4 cup cider vinegar
2 teaspoons Frank's Hot Pepper Sauce
1 teaspoon Hickory Flavor Liquid Smoke
RIBS: Using a small sharp knife, remove the thin skin from the bony side of the slab of ribs (begin at one end, loosen the skin, and then pull off with your hands). Set ribs aside. (This procedure makes the ribs more tender.)
DRY RUB: Combine all dry rub ingredients; mix thoroughly. With a teaspoon, sprinkle rub over both sides of the ribs and rub into the meat with your hands (yes, it's messy, but there's no other good way). Cut the slab of ribs crosswise into 2 pieces, following the line of the bone as you cut. Wrap each 1/2-slab in double-thickness foil, sealing very tightly with a "drugstore fold" across the top and at both ends. Refrigerate up to 24 hours.
SAUCE: In a small bowl, combine all sauce ingredients; mix thoroughly and set aside
GRILL: Preheat grill to high; then adjust to low. Place ribs on the grate, cover grill, and cook about 1 hour, turning occasionally. Remove ribs from grate; spray grate with olive oil spray. Remove foil from ribs and place the ribs on the grate. Mop ribs throughly with sauce; cover grill and cook 5 minutes. Turn ribs and mop thoroughly with sauce; cover grill and cook 5 more minutes. Serve immediately.
ALTERNATIVE OVEN COOKING: Preheat oven to 350 degrees F. Place unopened packets of ribs on a shallow baking pan and bake about 1 hour. Remove ribs from foil wrapping and return the ribs to the baking pan, mop thoroughly with the sauce, increase oven temperature to 425 degrees F. and bake and mop for about 20-30 minutes or until done.
If baking and then finishing on the grill, When grill (gas or charcoal) is heated, place unwrapped ribs on oiled grill, brush with sauce; cook and turn every five minutes until cooked through, about 15-25 minutes.
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I received this recipe from a lady nicknamed "Granny" (and she wasn't one!) many years ago. Not your grape jelly goop, this one! Nope---apple jelly instead. Spice it up if you like, like I do.

1 pound bulk pork sausage
3 pounds lean ground beef
1 cup finely crushed cracker crumbs
4 eggs
1 large onion -- finely chopped
1 small green bell pepper -- finely chopped
2 teaspoons salt
1 teaspoon pepper
1 bottle (14 oz.) tangy ketchup
1 jar (12 oz.) apple jelly
Preheat oven to 350 degrees. In a very large bowl, combine pork and ground beef. Add remaining ingredients except ketchup; mix very well (best mixed with hands). Gradually add ketchup, mixing constantly until mixture is bound together (not too soupy, or meatballs won't hold together). Roll mixture into balls about 1 to 1-1/2 inches in diameter; place on cookie sheets or in shallow baking pans. Bake 20-30 minutes, or until browned and sizzling. (Up to this point, the meat balls can be cooled and frozen in air-tight plastic bags until ready to use.

SAUCE: In a large (5-quart) crockpot, combine ketchup and apple jelly. Add enough meatballs so all are covered with sauce; heat on High 1-2 hours or on Low 3-4 hours. Also, can be prepared on top of the stove in a Dutch oven, over very low heat until bubbling and meat balls are heated through.
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I can't take credit for this---the Pace web site had it and I couldn't resist it! This goes great with most any party or picnic food. I prefer to transfer the mixture to a casserole dish and bake at 350 degrees F. for about 20 minutes or until heated through.
Serves: About 6

1 cup Pace Picante Sauce
1/4 cup molasses
2 tablespoons packed brown sugar
2 teaspoons prepared mustard
1 teaspoon onion powder
1 can light red kidney beans (16 ox. -- rinsed and drained
1 can great northern beans (16 oz.) -- rinsed and drained
Chopped green onions
Shredded Cheddar cheese
Crumbled tortilla chips
In a large saucepan, combine picante sauce, molasses, brown sugar, mustard, onion powder and beans. Heat just to a boil. Reduce heat to low; cover and simmer 10-12 minutes. Serve, topped with green onions, cheese and tortilla chips.
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Direct from Alabama, via Danny Henderson in Huntsville, in Southern Living Magazine 11/00
Serves: 12
Prep.Time: 30 minutes
1 small savoy cabbage -- shredded
1 small red cabbage -- shredded
1 1/4 cups sour cream
3/4 cup mayonnaise
2 tablespoons prepared horseradish
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon pepper
Place shredded cabbage in a large bowl. In a medium bowl, combine dressing ingredients; pour dressing mixture over cabbage and toss well to coat. Cover and chill.
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A great quick and easy recipe that uses thingees you have on hand; just pull the pieces apart and enjoy.
Serves: 6
Prep.Time: 15 minues + 20 minutes baking
1/2 cup Butter or Margarine -- melted
1 clove Garlic -- minced
2 teaspoons dried Parsley Flakes
1 teaspoon dried Chives
1/2 teaspoon dried Basil
1/2 teaspoon dried Oregano
2 packages refrigerated Buttermilk Biscuits (12 oz)
Preheat oven to 400 degrees; grease a 10-inch fluted tube pan. In a bowl, combine butter, garlic, parsley, chives, basil and oregano. Roll biscuits in butter mixture; arrange in prepared baking pan. Bake 20 minutes or until golden brown. Cool 10 minutes in pan before removing to a wire rack. Serve Warm.
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This is a perfeftly yummy cake to have on any buffet table, and perfect for any party.
Serves: 10
Recipe By: Gale Gand (Food TV 12/3/03)
1/2 cup unsalted butter, room temperature
2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups applesauce
1/2 cup raisins
1 cup chopped walnuts
Powdered sugar, optional

Preheat oven to 350 degrees F.

In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.

In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.
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