By Ann Martin

Everyone loves to gather round and watch the Super Bowl each and every year! From the exciting game to the on field half-time show, it is a great reason to throw a party! You can't have a party without delicious food, especially dessert! Be sure to keep your guests happy, by serving these decadent Super Bowl desserts.

Football Cookies

Ingredients:

• 1 cup dark brown sugar, packed
• 1 cup butter (2 sticks) or 1 cup margarine, softened to room temperature ( 2 sticks)
• 1 large eggs
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups flour
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 1 cup filberts, toasted and ground ( hazelnuts)
• 1 cup white chocolate chips
• 2 teaspoons shortening

1. In large mixing bowl, beat brown sugar and butter until creamy, about 2 minutes.
2. Add egg and cinnamon; beat until light and fluffy.
3. Add flour, cocoa and baking soda, beating on low speed to combine.
4. Mix in ground nuts. Dough will be somewhat stiff.
5. Shape dough into 2 flat rounds; cover with plastic wrap and chill for at least 1 hour.
6. On surface dusted lightly with flour, roll out 1 round at a time to 1/8-inch thickness. The dough may be a bit stiff at first and crack a bit. That's ok keep at it, they will be fine :).
7. With cookie cutter, cut out football shapes.
8. Place 1 inch apart on cookie sheets coated with cooking spray or parchment paper.
9. Using a knife, mark laces on 1/2 of the footballs. These will be the "tops".
10. Bake at 350 degrees F. for 10 to 12 minutes or until tops are no longer moist.
11. Remove from cookie sheets and place on wire racks to cool.

• 18 1/2 ounces chocolate cake mix
• 1/4 cup vegetable oil
• 1 eggs
• 1 cup chopped nuts
• 1 cup semi-sweet chocolate chips
• 14 ounces eagle brand sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 dash salt

1. Preheat oven to 350 degrees.
2. Grease 13 x 9 pan.
3. In a large bowl, combine cake mix, oil, egg.
4. Beat on medium speed until crumbly.
5. Stir in nuts.
6. Reserve 1 1/2 cups of crumb mixture.
7. Firmly press remaining crumb mixture on bottom of prepared pan.
8. In a small saucepan over medium heat, combine remaining ingredients.
9. Cook and stir until chips melt.
10. Pour evenly over prepared crust.
11. Sprinkle reserved crumbs evenly over crust.
12. Bake 25-30 minutes until edges are firm.
13. Cool.
14. Cut into bars.
15. Store loosely covered at room temperature.

• 1 cup boiling water
• 4 (3 ounce) boxes gelatin ( any flavor, I used lemon)
• 1 (8 ounce) containers whipped topping, thawed

• 1 (18 1/4 ounce) packages white cake mix
• 1 1/4 cups water
• 1/3 cup oil
• 4 egg whites

• food coloring ( Green & Gold!)
• decorator white icing
• fruit leather ( your choice of colors)
• pretzel sticks
• chocolate-covered almonds ( or other chocolate footballs)

1. Preheat oven to 350. Prepare cake batter as directed on package using egg white version. Spoon batter into 24 paper lined muffin cups filling each half full. Bake as directed on package for cupcakes, 18-22 minutes. Cool cupcakes in pan for 15 minutes.
2. Pierce cupcakes with a large fork at 1/2 inch intervals. Go deep enough into cupcake. Stir boiling water into dry gelatin in medium bowl at least two minutes until completely dissolved. Carefully spoon over cupcakes. Refrigerate 3 hours.
3. Tint whipped topping with food coloring. Frost cupcakes with whipped topping. If desired. If desired draw 50 yard line with white decorator gel. Make pennant by wrapping fruit leather triangle around pretzel stick and plant in field. Decorate with chocolate footballs.
4. Store in refrigerator.

• 6 semi-sweet chocolate baking squares
• 1/2 cup light corn syrup
• 1 tablespoon butter
• 1/2 teaspoon vanilla
• 4 cups Cocoa Pebbles cereal
• white decorating gel

1. Microwave chocolate, corn syrup and butter in large microwaveable bowl on High 2-1/2 minute Stirring after 1-1/2 minutes. Blend in vanilla.
2. Add cereal: Mix well. Cool 10 minute Shape into 18 (3 inch long) football shapes with lightly moistened hands. Place on wax paper and cool completely.
3. Use decorating gel to add laces. Let stand until laces are firm.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup cocoa
• 1/4 cup sugar
• 1/4 cup margarine or 1/4 cup butter, melted
• 1 (14 ounce) cans eagle brand sweetened condensed milk, not evaporated
• 12 ounces semi-sweet chocolate chips
• 1 cup reese peanut butter cups or 1 cup butterscotch chips
• 3 1/2 ounces flaked coconut
• 1 cup chopped nuts

1. Preheat oven to 350 F (325 for glass dish).
2. Combine crumbs, cocoa, sugar and margarine.
3. Press firmly on bottom of 13x9" baking pan; pour Eagle Brand evenly over crust.
4. Top evenly with remaining ingredients in order listed; press down firmly.
5. Bake 25-30 minutes or until lightly browned.
6. Cool, chill thoroughly if desired.
7. Cut into bars, and store loosely covered at room temperature.