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Super Bowl recipes


Carolyn Rowe

12 oz. cooked bacon, chopped

¼ c. chopped pecans

¼ c. chopped parsley

2 (8-oz.) packages cream cheese

1 c. shredded sharp cheddar cheese

¼ c. crumbled goat cheese

1 (1 oz.) package ranch seasoning and salad dressing mix

1 tsp. Worcestershire sauce

Combine the pecans, half of the bacon, and 2 tablespoons of parsley in a small bowl and set aside. Beat cream cheese, cheddar cheese, goat cheese, ranch seasoning, Worcestershire sauce and remaining bacon and parsley in an electric mixer for 2 minutes. Cover and place in the refrigerator for at least 2 hours. Shape the mixture into a ball and roll in the prepared bacon-pecan mixture.



Regina Smith

½ c. low-sodium soy sauce

½ c. low-sodium chicken broth

¼ c. sweet Thai chili sauce

2 Tbs. Sriracha

2 Tbs. brown sugar

Juice of 1 lime

1” fresh ginger, peeled and thinly sliced

4 cloves garlic, crushed

5 lb....

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