Looking for some easy superbowl recipes? Here you go...

Blue Cheese Dip
8 ounces Roquefort or blue cheese, softened and broken into small pieces
1/2 small onion, grated
Juice of 1/2 lemon
1 cup mayonnaise
1/2 cup sour cream 1/2 teaspoon salt

Beat all ingredients together until smooth. Cover and refrigerate for 2 hours or until ready to use. Serve with chips, raw vegetables or crackers for dipping.

Hot Filled Bread 

Take 1 long loaf of French or Italian crusty bread and cut it into fairly thick slices. Spread each slice on one side with your choice of filling. Put the loaf back together and wrap in foil.

Bake at 400ºF for 10 minutes. Open the foil and bake another 5 minutes until the crust is crispy and the cheese is hot.

Fillings -
For each of the filling recipes, mix all the ingredients together and spread on bread slices. Follow the recipe above to bake.

Garlic and Herb Bread: 
3 cloves garlic, crushed
1/4 to 1/3 pound butter
3 tablespoons parsley, chopped
pinch of mixed herbs (chopped chives, basil, or rosemary)

French Onion Bread:
1 - 8 ounce package cream cheese, softened
1 envelope onion soup mix

Ham and Blue Cheese Bread:
1/4 pound butter
1 tablespoon chopped parsley
2 ounces of ham, finely chopped
1 ounce blue cheese, crumbled

Cheese and Chive Bread:
1/4 to 1/3 cup butter
1 - 8 ounce package cream cheese
3 tablespoons parsley, chopped
3 tablespoons chives, chopped
3 tablespoons other herbs, chopped if desired 
freshly ground black pepper

Stuffed Mushrooms
1 pound large mushrooms
2 tablespoons olive oil, divided
1/2 teaspoon pepper, divided
1/8 teaspoon salt
1 small red onion, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces feta cheese, crumbled
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 cup fresh chopped mint or 1 teaspoon dried
1 teaspoon grated lemon peel

Preheat oven to 400ºF.

Rinse mushrooms. Pat dry with paper towel. Remove stems. Combine mushroom caps with 1 tablespoon oil, salt and 1/4 teaspoon pepper. Place mushrooms stem-side-up on nonstick baking sheet.

In a skillet, heat 1 tablespoon oil over medium heat. Add onion and cook 5 minutes. Add spinach. Cook until dry. Remove to a bowl. Add feta cheese, sun-dried tomatoes, mint, lemon peel and 1/4 teaspoon pepper. Mix well. Spoon into mushrooms. Bake 8-10 minutes until mushrooms are tender and stuffing is hot. 

ENJOY THE GAME!