Party gatherings demand football watchin’ recipes



Most men – and more women than expected – will be spending a number of hours in the coming days watching televised bowl games while rooting for their favorite teams. Gatherings around New Year’s usually mean searching for dip and finger-food recipes.

Here’s a few recipes taken from Cookin’ Up a Cure,
a collection of recipes by Sisters with Blisters.
Contributors are from Oneonta and surrounding communities. Some recipes are unexpected, some the usual, but all sound good!
Apple Brickle Dip
by Janna Faust

1 (8-oz.) pkg. cream cheese,


1/2 cup packed brown sugar

1/4 cup granulated sugar

1 tsp. vanilla extract

1 pkg. Heath toffee bits

1 (12-oz.) can

lemon-lime soda




In as mixing bowl, beat the cream cheese, sugars, and vanilla. Fold in toffee bits. Core and cut apples and soak in lemon-lime soda to keep them from darkening. Drain and lay apple slices around dip bowl when ready to serve.
Black Bean Salsa
by Tonya McGairty
1 (15-oz.) can black beans,

rinsed and drained

1 cup frozen corn kernels

1/2 cup chopped red bell pepper

1/2 cup chopped fresh cilantro

3 Tbsp. lime juice

8 small green onions, chopped

2 Tbsp. ground cumin

1 small jalapeno pepper, chopped

1 (8-oz) bottle light Italian

salad dressing

Mix all ingredients well. Refrigerate overnight to let flavors combine. Serve with corn chips.
Chili Dip
by Janet Jordan
1 lb. ground turkey

1 (8-oz.) pkg. cream cheese

1 (4-oz.) can tomato sauce

1 clove of garlic, minced

1 small onion, chopped

1/4 tsp. cumin

Dash of salt

Dash of pepper

1/8 cup olive oil

2 Tbsp. chili powder



Brown turkey in olive oil. Add spices. Cut cream cheese into blocks and add to meat. Stir in tomato sauce and heat through. Transfer to crock pot and keep warm. Serve with saltine crackers.
Mini Ham Puffs
by Tammy McMinn
1 (2.5-oz.) pkg. processed ham

1 small onion

1/2 cup shredded Swiss cheese

1 egg

1/8 tsp. black pepper

1.5 tsp. Dijon mustard

1 pkg. crescent rolls



Preheat oven to 350 degrees. Chop ham and onion finely. Add cheese, egg, pepper, and mustard. Stir to combine. Spray mini muffin pan with cooking spray. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 pieces. Press dough pieces into muffin pans to form cups. Place filling in cups. Bake for 15 minutes or until golden brown.
Sausage Pinwheels
by Andrea Register
1 (1-lb.) pkg. sausage

2 cans crescent rolls

1 (8-oz.) pkg. cream cheese,




Crumble and cook sausage until brown. Drain. Open 1 can of crescent rolls and roll out flat and press seams together to make a large rectangle. Do the same with the other can of crescent rolls. Divide the cream cheese in half and spread half on each rectangle of crescent rolls. Sprinkle half of the sausage on each rectangle. Roll up jelly roll style and chill. Slice about 1/4-inch thick, place on ungreased cookie sheet and bake at 350 degrees until brown. Zippy Mushroom Bites by Betsy Graverson and Tricia Watson



1 can crescent rolls
3 oz. cream cheese, softened
1/2 cup fresh mushrooms, diced
2 Tbsp. pimiento, chopped
1 Tbsp. hot or spicy mustard
1 egg
Poppy seeds

Preheat oven to 375 degrees. Combine cream cheese, mushrooms, pimiento, and mustard in a bowl. Separate crescent rolls into 4 rectangles. Spread with cream cheese mixture. Roll up long ways and pinch seams. Cut each roll into 6 pieces. Brush with beaten egg. Sprinkle with poppy seeds. Cook on cookie sheet for 12 to 17 minutes. Serve warm. These can be stored in refrigerator up to 2 hours before cooking. Makes 24 bite-size rolls.