Super Bowl Meatballs

1 16-ounce can cheese sauce (may

use mild nacho cheese sauce)

1 1-ounce package taco seasoning

1 14-ounce can diced tomatoes

1 1-pound package frozen cooked

meatballs (plain, not Italian)

Mix cheese, taco seasoning, and tomatoes. Put meatballs in slow cooker and cover with cheese mixture. Cook on High for 1 1/2 to 2 hours.

Yield: about 42 cocktail-size meatballs

Source: Pro Pots Football Slow Cooker recipes

1 16-ounce can refried beans

1 8-ounce package cream cheese,

cubed

1 4-ounce can diced green chiles,

drained

1 cup shredded cheddar cheese,

divided

Green or red pepper sauce to taste

(optional)

Tortilla chips

Mix refried beans, cubed cream cheese, green chiles, and 1/2 cup cheese in slow cooker and cook on High for 1 to 1 1/2 hours; stir frequently until melted. Add pepper sauce to taste, if desired. Sprinkle rest of cheese on top. Serve with tortilla chips.

Yield: 3 cups or 24 appetizer servings

Source: Pro Pots Football Slow Cooker recipes

Nonstick cooking spray

1 1/2 cups mozzarella cheese, shredded

1/2 cup part-skim ricotta cheese

1/3 cup parmesan cheese, grated

1 egg, lighlty beaten

1 teaspoon dried oregano

1/4 teaspoon garlic powder

1 cup low-sodium, fat-free

marinara sauce (plus additional

for serving)

1 medium zucchini, diced

4 no-boil lasagna noodles

1 bag baby spinach

1 cup thinly sliced mushrooms

Fresh basil leaves (optional)

Spray cockery pot of four-quart slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together mozzarella, ricotta, parmesan, egg, oregano, and garlic powder.

Spread 2 tablespoons of marinara sauce in bottom of pot. Sprinkle half of the zucchini over sauce and top with one-third of cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 tablespoons of sauce and then layer half of the spinach and half of the mushrooms. Repeat layering, ending with cheese and remaining sauce. Firmly press ingredients into pot.

Cover and cook over low heat for 4 to 5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.

Yield: 6 servings

Source: 3-A-Day of Dairy

1 package devil's food cake mix

1 cup cherry fruit pie filling

1 teaspoon vanilla, optional

3 eggs , beaten

1 can chocolate walnut frosting

Chopped walnuts for garnish

Heat oven to 350 degrees. Grease and flour 13-by-9-inch pan and spray with nonstick cooking spray. In large bowl, combine all ingredients except frosting and walnuts; stir until well blended. Pour into prepared pan.

Bake at 350 for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread frosting over cooked cake; sprinkle evenly with walnuts. Store loosely covered.

Yield: 16 servings

Source: Pillsbury