ITALIAN BEEF
One 3-4 lb roast beef (rump roast or sirloin tip)
1 jar pepperochini peppers, juice & all
1 can beer
1 can beef bouillon
Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for lunch cook at bedtime.)
Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~

This is my number one requested dish for football parties:

Taco Dip

8 oz cream cheese, softened
8 oz sour cream
1 pkg (4T) taco seasoning

Mix above ingredients well, spread in bottom of large platter or pan, refrigerate.

Top with:
salsa or hot sauce
lettuce, shredded
tomato, chopped small
scallions, sliced
cheddar cheese, shredded fine
black olives, sliced

Layer ingredients very lightly, so dip is not too heavy.
Serve with 2 bags tortilla chips

Another favorite:

Jalapeno Cheesecake
Source: KatieC

8 ounces cream cheese
5 ounces sharp cheddar cheese -- grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix first four ingredients together with half of the jelly. Pour mixture into greased 6- inch springform pan. Bake at 350 degrees for 35 minutes. Cool completely and remove from pan.

Heat remaining jelly and pour over top of cheesecake. Serve with chips and/or crackers.

These are really easy and quick:

Hot Crab and Cheese Appetizers

Filling:
1 can crabmeat, drained
1/2 cup mayonnaise
1/2 cup cheddar, shredded
2-3 green onions, minced

Base - choice of:
French bread, sliced 1/4 inch thick
Melba toast rounds
Crescent roll dough - top with filling, roll up into mini crescents
Wonton wrappers - press into mini muffin tins, fill
English muffin, cut into wedges

Combine filling ingredients (double if necessary). Spread thickly on choice of base. Bake 375 15-20 minutes.

A great dip:

White Bean Dip with Pita Chips
Source: Recipe courtesy Giada De Laurentiis (posted by Lori)

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt (I use 1/2 tsp)
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

To get in some vegies:

Spinach Parmesan Balls

2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups Italian-style seasoned bread crumbs
1 cup grated Parmesan cheese
1/2 cup butter, melted
4 small green onions, finely chopped
4 eggs, lightly beaten
salt and pepper to taste

In a medium bowl, mix the frozen chopped spinach, bread crumbs, parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
Arrange the balls in a single layer on a large baking sheet. Bake at 350 for 10 to 15 minutes, until lightly browned.

Some good snacks:

Honey-Mustard Pretzel Snacks

1/4 cup margarine or butter
1/4 cup honey mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Several dashes bottled hot pepper sauce
10 cups small pretzels

Melt margarine or butter in a small saucepan. Remove saucepan from heat and stir in honey mustard, Worcestershire sauce, garlic powder, and hot pepper sauce. Place pretzels in a foil-lined 15x10x1-inch baking pan. 2. Pour mustard mixture over pretzels; toss gently to coat. Bake in a 300 degree F oven for 25 minutes, stirring every 10 minutes. Spread on foil; cool. Store in an airtight container. Makes 15 (2/3 cup) servings.
Make-Ahead Tip: Prepare, bake, and cool the pretzel snack. Store in an airtight container at room temperature up to 3 days.

A good dip for vegies:

Caesar Dip with Parmesan and Anchovies
Source: Cooks Illustrated

Makes 1 1/2 cups
1 cup mayonnaise
1/2 cup sour cream
1/2 ounce grated Parmesan cheese , (1/2 cup)
1 tablespoon lemon juice from 1 lemon
1 tablespoon minced fresh parsley leaves
2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)
2 anchovy fillets , minced to paste (about 1 teaspoon)
1/8 teaspoon ground black pepper

Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudit. (Can be refrigerated in airtight container for up to 2 days.)

I always do a vegie/dip platter, cheese/cracker/pepperoni platter, deviled eggs or mini quiches, mini sandwiches (tuna salad, ham/swiss, etc), then vary some other dishes - nachos with guacamole or salsa, hot dip (crab, artichoke or caramelized onion), insalata caprese, seafood spread over cream cheese and chili sauce, crab cakes, shrimp cocktail, italian or greek meatballs, italian subs or wraps, wings or boneless chicken buffalo strips, potstickers, ribs, chili, ziti, sloppy joes, sausage and peppers, etc.

I do a football party every week and could go on and on - they are so much fun!
Cindy

Oh, and I forgot to credit Diane (craftyrn) for posting the Caesar Dip, sorry about that!

For halftime:

CORN DOG CASSEROLE (12 servings)

1 cup thinly sliced celery
1 1/ 2 cups chopped onions
3 Tbs. butter or margarine
1 1 /2 lbs. hot dogs
2 eggs
1 1/ 2 cups milk
1/ 2 tsp. sage or poultry seasoning
¼ tsp. pepper
2 packages (8 ½ oz. each) corn bread/muffin mix
2 cups (8 oz.) shredded cheddar cheese, divided

In a skillet, saute celery and onion in butter or margarine over med-low heat until soft but not browned. Place in bowl; set aside.

Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup of mixture.

In a large bowl, combine eggs, milk, sage and pepper. Add the larger quantity of the hot dog mixture. Stir in corn bread mixes and 1 1/ 2 cups of cheese.

Spread into a shallow greased 3 quart baking dish. Top with the 1 cup of reserved hot dog mixture and 1/ 2 cup of cheese. Bake, uncovered at 400 degrees for 30 minutes or until golden brown.

(Adapted from a recipe in an old Taste of Home magazine)