Recipes for Super Bowl Sunday

1 container (10 oz) refrigerated buttermilk buscuits

1/2 cup ketchup

3 Tbsp. brown sugar

1 Tbsp. cidear vinegar

1/2 tsp chili powder

1/4 cup shredded cheddar cheese (4 oz)

1 pound ground beef

Separate dough into 10 biscuits. Flatten into circles (about 5 inches).

Press each flattened dough into the muffin tin, covering the bottoms and sides.

Brown the ground beef and when it is done drain off the fat. mix ketchup, brown sugar, vinegar, chili powder with the beef, mix well. Divide the meat mix into each section of dough in the muffin tins (equally). Top with cheese and bake for 18-20 or until golden brown. When done, let sit in tins for about 5 minutes before trying to remove.

Hot Tamale Turnovers

1 pound ground beef

1 can refrigerated flacky buiscuits

1 Tbsp. butter (melt)

1/4 c. sour cream

1/2 tsp. salt

1/2 c. ketchup

1/4 cup chopped onion

Brown beef with onion, stir so that it does not stick. Drain off the fat. Return beef to the skillet and add ketchup, salt and garlic pwd and sour cream.

Preheat your oven to 375 degrees.

Take your biscuits and rll each on into a 4 inch square (use a lightly floured bread board or cutting board). Put squares on cookie sheet, then take 1/4 cup of the Hot tamale and spoon it into the center of each square. Fold over from corner to corner forming a triangle. Take your fork and crimp the edges closed, then cut a slit in the top of each turnover. Brush tops with butter and bake for 15 to 20 minutes at 375 degrees.

Chicken Thighs Apricot

8 small chicken thighs (remove the skin)

3/4 c. apricot preserves

1 can cherry coke (divide in 1/2)

3/4 tsp. salt

3/4 tsp. dry mustard

1/8 tsp. black pepper

Combine apricot preserve, mustard, pepper and salt and mix well. Add 1 cup of the cherry coke slowly, mix well.

Take chicken a place in skillet, spoon apricot mix over the chicken. Cook over high heat until the mix comes to a rolling boil (around 7 or 8 min), reduce heat to medium-high. Cook covered for approx 10 minutes. Baste the chicken with the drippings, reduce heat to medium. Cook the chicken uncovered (turning and basting often). Use your meat thermometer to see if it is at 180 degrees F (this should take around 20 to 25 minutes). Remove the chicken when the temp has reached the 180 degrees F,(take the chicken out of the skillet and stir in the remaining cherry coke to the dripping, put the chicken back into the sauce. Spoon sauce over the chicken, serve hot.