Easy and Festive Pizza Appetizers

Ingredients

• 1 - container (8 ounces) dill dip or spinach dip
• 1 - package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
• 2 - cups chopped fresh vegetables
• 1/2 - cup finely shredded Cheddar cheese (2 ounces)

Directions

1. Spread dill dip over pizza crust within 1/2 inch of edge.
2. Sprinkle with vegetables and cheese.
3. Cut into 1 1/2-inch diamond shapes.

Brownie Footballs

1 - package brownie mix (with chocolate syrup pouch)
1/4 - cup water
1/3 - cup vegetable oil
3 - eggs
Football-shaped cookie cutter, 3 1/2x2 inches
1 - tub chocolate ready-to-spread frosting
1 - cup white baking chips
1 Tablespoon milk
1 Tablespoon butter

Preheat oven to 350°F. Line rectangular pan, 13x9x2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.

• Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended.
• Spread in pan.
• Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Cool completely, about 1 hour.
• Remove brownies from pan, using foil to lift.
• Cut brownies into football shapes, using cookie cutter.
• Frost footballs with frosting.
• Place baking chips, milk and butter in small microwave-able bowl.
• Microwave uncovered on Medium-High (70%) 1 minute; stir.
• Microwave about 10 seconds longer or until chips are melted.
• Drizzle melted chips over frosting to look like football laces.

South Philly Hamburger

Ingredients

1-1/2 - pounds ground chuck

1 - egg yolk

1/4 - cup grated onion

1 - large clove garlic minced

2 - teaspoons dried crushed basil

1/2 - teaspoon oregano

1/3 - teaspoon salt

1/4 - teaspoon pepper

2 - provolone slices

4 - hamburger buns

Directions

Prepare a medium fire in your grill.

While the grill is heating, mix the ground chuck, egg yolk, onion, garlic, basil, oregano, salt, and pepper in a medium mixing bowl.

Mix lightly, using your hands. (Remember wash your hands before and after handling the ground beef.)

Place the hamburger patties on an oiled grill grid.

Grill directly over the heat for 5 to 7 minutes per side for medium.

Adjust your times for rare to well done.

Toast buns split side down on the edges of the grill grid until lightly brown.

Place provolone on top of each burger 2 minutes before burger is done.

Grill with cover down until the cheese melts.

Grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly.

Crunchy Cole Slaw

2 bags angel hair coleslaw or you can use regular coleslaw if not available.

2 bags oriental flavor Ramen noodles uncooked and crushed

2 cups fresh broccoli flowerettes

1 cup sliced almonds

1 cup sunflower seeds

1 bunch green onions chopped

Dressing:

1 cup canola oil

1/2 c white vinegar

1/3 c sugar

2 pkgs. flavoring from Ramen noodles

Mix dressing and chill.

Toss all salad ingredients together. Just before serving add dressing and

mix well. Do not add crushed noodles until ready to serve.

Reuben Brat

1 pkg. (19.76 oz.) Fresh Original Johnsonville Bratwurst

5 dark rye hoagie rolls

5 thin slices Swiss cheese

1 tsp. butter

1 lg. onion, sliced

1 can (14 oz.) sauerkraut

Reuben Sauce (combine next 2 ingredients)

1/3 cup Thousand Island dressing

1/3 cup coarse ground mustard

Directions

Grill one package Johnsonville Fresh Original Bratwurst according to directions. Keep warm. Sauté sliced onions in a pan with 1 teaspoon of butter over medium low heat until they turn a light golden brown. Keep warm. Warm sauerkraut in a saucepan until heated through. Blend Thousand Island dressing and mustard together to make Reuben sauce.

To make 1 sandwich, place two tablespoons of Reuben sauce on an open-face hoagie roll and add 1 slice of Swiss cheese, onions, 1 bratwurst. Top with sauerkraut and serve warm. Yield: 5 sandwiches.