A FOOTBALL PARTY CALLS FOR APPETIZERS AND COWBOY COOKIES

WE'RE HAVIN' A PAHTY OVER HERE!

This is Dallas Cowboy country y'all and

they have made it to the playoffs!

Finally, we are super excited to back our Cowboys

to a hopeful win over the Los Angeles Rams!

It's the perfect time to throw a celebration

for da' boys!!!

We are going to enjoy two appetizers, one hot and one cold

with

Cowboy Cookies for a sweet treat!

Pay no attention to this little Steeler's fan..........

you're out numbered little Dude......

COLD MEXICAN DIP

Many layers of goodness

2 (101/2 OUNCE) cans of jalapeno bean dip

3 medium ripe avocados, peeled and mashed

2 T. lemon juice

1/2 t, salt

1/2 t. pepper

1 8 -ounce carton of sour cream

1/2 cup mayo

1 pkg taco seasoning

1 bunch green onions, chopped

2 medium tomatoes, chopped

1 can pitted ripe olives, chopped

8 ounces of sharp cheddar cheese, shredded

In a 9"x12" dish, spread the bean dip

Mix avocado, lemon juice, salt and pepper and spread

on top of the bean dip.

Mix sour cream and mayo; spread over avocado mixture.

LAYER remaining ingredients in listed order.

Serve with tortilla chips.



CROCKPOT HAMBURGER DIP

2 LBS. ground beef
1/2 cup onion, chopped
2 (8 ounce) cans tomato sauce
1 (4 ounce) can diced jalapenos
1 1/2 T. minced garlic
1/2 t. salt
1 T. sugar
1/2 cup ketchup
1 t. oregano
16 ounces of cream cheese, softened and cut into cubes
1/2 cup Parmesan Cheese
1 1/2 t. chili powder

In a skillet, brown ground beef with onion and jalapeno.
Drain off excess fat once browned.
Place beef mixture into crockpot.
Add tomato sauce, garlic, salt, sugar, ketchup, oregano, cream cheese,
Parmesan cheese and chili powder. Stir to combine.
Cover and cook on low for 2 hours until cream cheese melts
and dip can be well combined.
SERVE with tortilla chips!

COWBOY COOKIES

`Whiskey in a Teacup

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 and 1/2 cups light brown sugar
1 and 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 and 1/2 cups softened butter
3 eggs
2 cups old-fashioned rolled oats
2 cups Rice Krispies cereal
2 cups shredded coconut
1 and 1/2 cups chopped pecans
1 and 1/2 semisweet chocolate chips

Preheat the oven to 350 degrees F.

In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. In a separate mixing bowl, cream together the brown sugar, granulated sugar, vanilla extract and butter with a mixer until light and fluffy. Add the eggs, one at a time, to the butter mixture and mix well before adding the next egg. In batches, add the flour mixture to the butter mixture and mix until just combined.

With a spatula or wooden spoon, fold in the oats, Rice Krispies, coconut, pecans and chocolate chips. Place the cookie sheet in the freezer for about 15 minutes. Take directly from the freezer to the oven and bake for 10 to 12 minutes until golden brown. Bake them slightly less if you like chewier cookies, longer if you like them crispy.