We are huge Steeler fans - we made sure that we were done eating by 4pm because our stomachs were so nervous, we couldn't eat after that :) We had: Vegies/dip Cheese/crackers PA Dutch ring bologna/Pepperoni Cold Crab dip Shrimp Cocktail Clams Casino Spread Hot Artichoke/Spinach Dip Homemade pita chips Roethlis-burgers Homemade pierogies Fudge Brownies with PB frosting Everyone stayed overnight after that emotionally draining game and got up early this morning to go home - oldest DD had to drive over an hour to get to work from here and youngest has a 3 1/2 hour drive back to college. We are glad that they are still big fans - it's something that gives us an excuse to do a lot of things together as a family :) Cindy

Threejs, is this it? Cinnabon Likes These are the best Cinnamon rolls. Make sure to watch them closely, and do not over bake. This is the recipe for using the Bread Machine for the dough. 1/4 c water 1 c milk 1/4 c butter or margarine, melted 1 egg, slightly beaten 1/2 pkg (3.4oz) instant vanilla pudding (I use cheesecake flavor.) 1 T sugar 1/2 t salt 4 c bread flour 2 1/2 t yeast Place ingredients in machine following manufactures instructions. (I warm milk in microwave with water, adding in softened or melted butter. I beat the egg and mix some of the milk mixture into the egg to warm it. Then dump it in with milk, water and butter. Then I add all that in where liquid is called for.) Set for sweet bread dough cycle. After complete, remove from machine and let sit for about 10 minutes. Roll out to 17"x10"(approx.) rectangle. Mix together 1 c brown sugar and 2 t cinnamon. Smear with butter to within 1" and sprinkle generously with brown sugar/cinnamon. Roll tightly from long end, pinching closed when completely rolled. Slice in 1/2"-1". Place in well greased pans.(I use 9x13 and 9" round. Spaced well apart. For GROWING room.) The original recipe called for 3 9" pans. Let rise until doubled. Bake at 350 for 15 minutes or until light golden. DO NOT OVERBAKE.(They become tough if over baked.) Frost within 10 minutes with cream cheese frosting. Cream Cheese Frosting Mix 4 oz cream cheese, 1/4 c butter(or all cream cheese), 1 t vanilla and enough powdered sugar to make it thick, about 3 cups. Add 1-2 T of milk a little at a time to make it of thick spreading consistency.

I have made this on several times and never have taken any home!! Marinated Cheese Rated: Submitted By: trish555 Prep Time: 20 Minutes Ready In: 8 Hours 20 Minutes Servings: 16 "This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!" Ingredients: 1/2 cup olive oil 1/2 cup white wine vinegar 1 (2 ounce) bottle diced pimento, drained 3 tablespoons chopped fresh parsley Marinated Cheese (continued) 2 of 3 Ingredients: (continued) 3 tablespoons minced green onions 3 cloves garlic, minced 1 teaspoon sugar 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 (8 ounce) package Cheddar cheese 1 (8 ounce) package cream cheese, cold Directions: 1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside. 2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight. 3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers

Also a fan of Xochitl chips-- they are thin and so crisp! I will be making buffalo chicken nachos. I salt and pepper skinless chicken breasts then add a few pats of butter and completely douse the breasts in Frank's Hot Sauce. Bake until cooked through then shred with a fork when cooled enough to work with. I mix a little more hot sauce into the shredded chicken and refrigerate overnight. Right before serving I assemble blue corn chips, chicken, finely diced jalapeno, scallions and a mix of cheddar, montery jack and manchego (or a mix of whatever I have!). Bake on a lowish temperature (300ish) for about 15 min. I drizzle more hot sauce and some ranch dressing on top (I don't care for blue cheese) and serve with sliced cucumbers around the perimeter.. and extra ranch dressing. Black bean nachos are also a favorite-- and now that I've thought of them, I may change my mind and go with that instead. I assemble with all the same above-- but I add diced tomatoes.