MAKE IT CUTE

NACHO BAR: Guests top chips with homemade cheese sauce...plus toppings like beans, salsa, guacamole, jalapeños, scallions and more.

Ingredients: For the nacho cheese: 2 pound box original velveeta cheese • 1 cup mild La Victoria taco sauce • 1 cup sour cream • milk for thinning • For the rest: 2 large bags of tortilla chips • 2 pounds ground beef, cooked and seasoned • 1 jar salsa • 3-4 tomatoes chopped • 1 jar jalapeno slices • 2 bunches of green onions, sliced • 16 ounces sour cream • 2-3 small cans of sliced black olives • 1-2 cans of black beans drained • guacamole: 4-5 avocados, ¼ cup sour cream, 1 lime, salt

Directions
1. To make the cheese, cube the velveeta, put in slow cooker with 1 cup of sour cream, and 1 cup of taco sauce. Cook on high for 1 1/2 to 2 hours, stir often. Add milk to thin. You don't want the cheese to be gloppy. Keep the cheese on high during the party, so the cheese stays thinned out, stir often, and keep adding milk if the cheese thickens.
2. To make the guacamole, take 4 to 5 avocados, and mash with a fork and add ¼ cup sour cream, 2 tablespoons lime juice, and a dash of salt, mix lightly.
3. Assemble your nacho bar. Put the cooked and seasoned ground beef in a small slow cooker on low, or a pan with a lid works fine. Put all your toppings in little dishes. Put the chips in a big bowl.

Recipe credit: The Magical Slowcooker

TRIO OF SLIDER PLATTERS—BLACK BEAN SAMMIES: Your crew will love snacking on these pint-size shredded Buffalo chicken bites, baby sloppy joes or black bean sammies.

Ingredients: For the chipotle mayonnaise: 1/2 cup mayonnaise • 2 teaspoons finely chopped chipotle pepper in adobo sauce (seeds removed for a milder mayo; leave them in for more heat) • 1 teaspoon adobo sauce (from the can of chipotles) • 1 small clove garlic, minced (about 1/2 teaspoon) Pinch kosher salt • For the black bean patties: 1 (15-ounce) can black beans, drained and rinsed • 1 egg • 1/2 small yellow onion, finely chopped (about 1/2 cup) • 1 small clove garlic, finely minced (about 1 teaspoon) • 1 cup bread crumbs • 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce) 1 teaspoon dried oregano • 1/2 teaspoon cumin • 1/4 teaspoon smoked paprika • 1/8 teaspoon cayenne pepper (optional) • 1/2 teaspoon kosher salt • 1/8 teaspoon freshly ground black pepper • 2 tablespoons olive oil • For the sliders: 16 slider buns or dinner rolls, sliced in half • 8 ounces pepper jack cheese, sliced thin • 1/2 red onion, sliced • sliced sweet pickles

Directions
For the chipotle mayonnaise
1. Mix all ingredients together in a small bowl. Refrigerate in an airtight container until ready to use.
For the black bean patties
1. Place beans in a small bowl and mash with a fork or potato masher. Add egg, bread crumbs, adobo sauce, oregano, cumin, smoked paprika, cayenne (if using), salt and pepper. Mix well.
2. Form into one-ounce patties - about 2 tablespoons per patty - by rolling mixture into a ball, packing together firmly, then flattening slightly.
3. Add the olive oil to a large saute pan over medium heat. Working in batches so that the burgers aren't too crowded, cook one one side until browned - about 5 minutes, then carefully flip and cook until browned and cooked through, about 10 minutes total.
4. Remove patties to a paper-towel-lined plate to drain and cool slightly.
For the sliders
1. Put slider buns sliced-side up on a cookie sheet. Add black bean patties to the bottom halves of the buns and top with cheese. Place under oven broiler until cheese has melted and buns are golden brown, about one minute (depending on your broiler - just watch carefully!)
2. Remove from oven and slather chipotle mayo on the inside of the bun tops. Top burgers with red onions and pickles, sandwich with the bun top, and secure with a toothpick or skewer. Serve immediately.

Recipe credit: Kitchen Treaty

TRIO OF SLIDER PLATTERS—BUFFALO CHICKEN BITES: Your crew will love snacking on these pint-size shredded Buffalo chicken bites, baby sloppy joes or black bean sammies.

Ingredients: 4 boneless, skinless chicken breasts, about 1 1/2 pounds • 1/4 cup hot wing sauce (such as Franks), plus more for serving (optional) • 16 dinner-size potato rolls, 1 1/4 ounces each • 1 cup reduced-fat blue cheese dressing • Celery and carrot sticks (optional)

Directions:
1. Coat slow cooker bowl with nonstick cooking spray. Place chicken breasts in a single layer in bottom; combine hot sauce with 2/3 cup water; pour over chicken.
2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Remove chicken to a plate and shred with two forks. Return to slow cooker and stir to coat with sauce.
3. To serve, place shredded chicken on bottom halves of rolls and top each with 1 tablespoon of dressing. If desired, serve with celery sticks, carrot sticks and additional hot sauce.

Recipe credit: Family Circle

TRIO OF SLIDER PLATTERS—BABY SLOPPY JOES: Your crew will love snacking on these pint-size shredded Buffalo chicken bites, baby sloppy joes or black bean sammies.

Ingredients: 1 tablespoon olive oil • 1 large onion, finely chopped • 2 garlic cloves, minced Coarse salt and ground pepper • 3/4 pound ground beef sirloin • 1 can (14 1/2 ounces) tomato puree 1/2 teaspoon mustard powder • 1 1/2 teaspoons dark-brown sugar • 1 tablespoon cider vinegar • 16 party-size potato rolls

Directions
1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.
2. Add beef and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.

Recipe credit: Martha Stewart

TURKEY CHILI WITH FIXINS: Spicy chili gets even more delish when topped with cilantro, sour cream and tortilla strips.

Ingredients: For the chili: 2 tablespoons vegetable oil • 1 medium red bell pepper, medium dice • 1 medium yellow onion, medium dice • 2 medium garlic cloves, coarsely chopped • 1 pound ground turkey • 3 tablespoons chili powder • 2 teaspoons kosher salt, plus more as needed • 1/2 teaspoon dried oregano • 1/2 teaspoon ground cumin • 1/8 teaspoon cayenne pepper • 1/8 teaspoon ground cinnamon • 1 (28-ounce) can diced tomatoes • 1 cup low-sodium chicken broth or stock • 2 (14-ounce) cans cannellini beans, drained and rinsed • 1 bay leaf • For serving: Shredded cheddar cheese • Sour cream • Tortilla chips

Directions
1. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the bell pepper, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.
2. Increase the heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it’s no longer pink and is just cooked through, about 4 to 6 minutes.
3. Add the chili powder, measured salt, oregano, cumin, cayenne, and cinnamon, stir to coat the turkey and vegetables, and cook until fragrant, about 1 minute.
4. Add the tomatoes and their juices as well as the broth or stock, stir to combine, and bring to a simmer. Add the beans and return to a simmer. Reduce the heat to medium low, add the bay leaf, and simmer, stirring occasionally, until the flavors meld, about 30 minutes.
5. Remove the bay leaf. Taste and season with additional salt as needed. Serve with the cheese, sour cream, and chips, for topping.

Recipe credit: ChowHound

CALIFORNIA CHOPPED SALAD: Everyone will love this healthy-but-tasty combo of romaine, avocado and quinoa with a hit of chipotle.

Ingredients: 4 tablespoons olive oil • 2 tablespoons apple cider vinegar • 2 tablespoons agave nectar • 1/4 cup freshly squeezed lime juice • 1 15 - ounce can black beans, rinsed, drained 1 garlic clove, minced • 1/4 teaspoon chipotle chile powder • 1/2 teaspoon salt • 1 head romaine lettuce, cut or torn into bite-size pieces • 1 large tomato, finely chopped • 1/4 red onion, finely chopped • 1 avocado, pitted, peeled and diced • 1/2 cup cooked quinoa • 2 tablespoons finely chopped cilantro

Directions
1. To make vinaigrette: Puree 3 tablespoons oil, vinegar, agave nectar and lime juice in a blender.
2. In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder and salt for 5 minutes. Let cool.
3. In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.

Recipe credit: Fitness Magazine

FOOTBALL CUPCAKES: So easy and so cute!

Ingredients: 3/4 cup unsweetened cocoa powder • 1 1/2 cups all-purpose flour • 1 1/2 cups sugar • 1 1/2 teaspoons baking soda • 3/4 teaspoon baking powder • 3/4 teaspoon salt • 2 large eggs • 3/4 cup warm water • 3/4 cup buttermilk • 3 tablespoons vegetable oil • 1 teaspoon pure vanilla extract • 8 oz. unsweetened chocolate, chopped • 6 cups confectioners' sugar • 16 Tbs. (2 sticks) unsalted butter • 6 Tbs. milk, plus more, if needed • 2 tsp. vanilla extract • 1/4 tsp. salt

Directions
For the cupcakes
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
3. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
4. Divide batter evenly among muffin cups, filling each ⅔ full.
5. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed.
6. Transfer to a wire rack; let cool completely.
For the frosting
1. Have all the ingredients at room temperature.
2. Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.
3. In a large bowl combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat with an electric mixer on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
4. Reserve about a 1/2 cup of the frosting at this point to make the laces.
5. Add the chocolate gradually and beat until combined, then increase the speed to medium and beat for 1 minute more.
6. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.
7. Using a small star tip in a pastry bag, zig-zag the chocolate frosting in a diamond shape on the cooled cupcakes. Then put the reserved vanilla frosting into a bag with a small round tip and pipe on the laces.

Recipe credit: The Baker Chick