White-Bean Dip with Toasted Pita Chips

1 can (19-ounce) cannellini beans, drained and rinsed
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Coarse salt and ground pepper

Directions
In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.
Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips."

Peyton Manning would LOVE these.

I found this recipe on everyday food to continue my collection of football friendly recipes. I promise to start with regular "meals" next week. Can you tell I am excited my team is in the SuperBowl????

Makes about 4 1/2 dozen

• 2 pounds (about 60) mini hot dogs
• Cheddar cheese, cut into small pieces, optional
• carmelized onions, optional
• 1 large egg
• All-purpose flour, for work surface
• 1 box (17 1/2 ounces) frozen puff pastry, thawed
• Poppy, sesame, or mustard seeds, optional
• Mustard, for serving
• Ketchup, for serving

Directions

1. Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
2. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
3. In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
4. Preheat oven to 450 degrees.
5. Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

Touchdown Brownies Recipe from Betty Crocker

1box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
Betty Crocker® white decorating icing (from 4.25-oz tube)



1.Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over short sides of pan. Grease bottom only of foil with cooking spray or shortening.
2.Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3.Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies with 3 1/2x2-inch football-shaped cookie cutter. Pipe on decorating icing to look like football laces."