Sandra Lee's Semi-Homemade Super Bowl Snacks

Sandra Lee's quick and tasty snacks for your Super Bowl party.

• Roast Beef and Blue Cheese Sandwiches
Start to Finish 10 minutes
Makes 12 half-sandwiches

1/3 cup blue cheese, crumbled, Treasure Cave®
1/2 cup mayonnaise, Best Foods®
1 tablespoon lemon juice, ReaLemon®
1/2 pound deli-sliced roast beef
1 bunch watercress
6 slices whole wheat bread
6 slices white bread

In a small bowl, stir together crumbled blue cheese, mayonnaise, and lemon juice.
Spread blue cheese mayonnaise on wheat bread slices. Add watercress and roast beef. Place white bread slice on top. Cut off crusts and slice into quarters diagonally.

• Zesty Fried Meatballs with Red Pepper Sauce
Prep time 20 minutes
Cook time 20 minutes
Makes 40 meatballs

Nonstick cooking spray
1 pound lean ground beef
4 eggs, divided
1/4 cup milk
3/4 cup shredded Parmesan cheese, Sargento®
1 cup Italian-seasoned bread crumbs, divided, Progresso®
1 teaspoon Italian seasoning, McCormick®
2 cups vegetable or other frying oil

For Red Pepper Sauce

1 jar (7.25-ounce) roasted red bell peppers, drained, Delallo®
1/2 cup Catalina salad dressing, Kraft®
1 teaspoon Italian seasoning, McCormick®

Preheat oven to 425 degrees F. Lightly spray heavy duty baking sheet with cooking spray. In a large bowl, combine beef, 3 eggs, milk, Parmesan cheese, 3/4 cup bread crumbs, and Italian seasoning. Using a wooden spoon or clean hands, mix thoroughly and shape mixture into 1-inch meatballs.
In a small bowl, lightly beat 1 egg with 1 tablespoon water to make egg wash. In another small bowl, add remaining bread crumbs. Dip meatballs in egg mixture, then roll in bread crumbs and place them on prepared baking sheet.
Heat frying oil in a heavy-bottom saucepan over high heat. Using a slotted spoon, carefully add meatballs to frying oil. Fry until golden brown, working in batches. Remove meatballs from oil and arrange in a single layer on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes. For red pepper sauce, combine all ingredients in a blender and puree until smooth.

Serving idea: Serve meatballs hot with sauce on the side for dipping.

• Almond Joy Layer Cake
Start to Finish 20 minutes
Makes 8 servings

2 (8-inch) round, store-bought chocolate cake layers
2 cans (16 ounces each) chocolate frosting, divided, Betty Crocker Rich & Creamy®
2 teaspoons almond extract, divided, McCormick®
1 cup flake coconut, Baker’s®
1 package (2-ounce) nut topping, Planters®

Cut each cake layer in half horizontally to make a total of four layers. In a small bowl, stir together 1 container of chocolate frosting,1 teaspoon of the almond extract, the coconut, and nut topping.
To assemble cake: Spread chocolate-coconut filling mixture evenly on 3 of the layers. Place the fourth layer on top. Stir remaining 1 teaspoon almond extract into remaining container of chocolate frosting and frost outside of cake.
* Recipe excerpted from "Sandra Lee Semi-Homemade 20 Minute Meals 2"

• Guinness Cheddar Fondue
Prep: 5 Minutes
Cook Low: 3-4 hours
Servings: 12

2 cans (10 ounces each) condensed cheddar soup, Campbells
2 Teaspoons Worcestershire sauce
1 Teaspoon garlic juice, McCormick
1 Teaspoon dry English mustard, Colman’s
1 Bottle (12-ounce) Guinness Stout
1 Pound (4 cups) shredded cheddar cheese, Kraft

In a 4 quart slow cooker, combine all ingredients and mix thoroughly
Cover and cook on low setting for 3-4 hours, stirring occasionally.
Serve hot

• Cuervo's Kicked up Quarterback
Serves 1

½ cup Jose Cuervo Golden Margarita Mix
2 tablespoons Jose Cuervo Tequila Gold
½ lime, juiced
1 whole cayenne pepper
½ cup ice cubes
1 -12 oz. bottle of light beer
1 lime wedge

In a cocktail shaker with ice, combine the Golden Mix, Tequila Gold, lime juice, and the pepper. Shake vigorously to chill.
Strain into an oversized beer glass, and top with the beer. Reserve the cayenne for garnish and top with a lime wedge.