Since the Colts have made it this far and just in case they don't make it to Miami, here are some awesome recipes to make your Play-off Party a hit with pigskin fans. Every good football party needs a delicious dip, a hearty main dish and of course, something sweet. Cheesy Bacon Dip is rich and creamy. Cooked and served in a crock pot, it's a great dipper for veggies and chunks of bread. Use a pizza dough shortcut and make Ultimate Football Stromboli. It's hot, cheesy and delicious. And, finally, satisfy the sweet tooth with Chocolate-Coconut Bread Pudding. This is great served hot with a big scoop of vanilla ice cream or served at room temperature.

Cross your fingers. The Colts are far overdue for a trip to the big game! If they make it, stay tuned for recipes fit for a Super Bowl victory! Happy eating.

Cheesy Bacon Dip

16 slices bacon, diced 2 8-oz. pkgs. Cream cheese, softened and cubed 4 C. shredded cheddar 1 C. half and half 2 tsp. Worcestershire sauce 1 tsp. onion powder 1 tsp. garlic powder 1/2 tsp. dry mustard 1 tsp. hot sauce

Fry the bacon in a skillet until crisp. Drain thoroughly on paper towels. Put remaining ingredients in crock pot and cook on low, stirring occasionally until cheese melts (about an hour). Taste and adjust seasonings. Add bacon. Keep on low to serve.

Ultimate Football Stromboli

2 tubes prepared pizza dough 1 pound thinly sliced meat (ham, salami, pepperoni, etc.) 1 pound sliced provolone cheese 1/4 C. grated Parmesan cheese 1/2 C. thinly sliced onions 1 or 2 thinly sliced tomatoes thinly sliced bell peppers (opt.) chopped green or black olives (opt.) 1 egg, beaten 2 tsp. poppy seeds

Preheat oven to 375 degrees and grease two large baking sheets or baking stones. On a lightly floured surface, roll each tube of pizza dough into a 10x8 rectangle. Arrange fillings over dough, finishing with a sprinkling of parmesan. Roll up the dough in jelly roll fashion, pinching the seams together and tucking the ends under. Brush with beaten egg and sprinkle with poppy seeds. Cut long diagonal slashes about half an inch deep along the top of the loaf every 3 inches. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting.

Chocolate Coconut

Bread Pudding

1 loaf of white bread, cut in 1-inch cubes 1/2 C. sweetened shredded coconut 1 (30-oz.) can cream of coconut 2 C. whole milk 1 T. vanilla extract 6 eggs 1 1/2 C sugar 2 C. semi-sweet chocolate chips

Preheat oven to 350 degrees. Line bottom of a 9x13 pan with half of the bread. Evenly sprinkle half the coconut and have the chocolate chips over the bread. Top with remaining bread, coconut and chocolate chips. In a saucepan, heat milk, cream of coconut, vanilla and sugar until the sugar is completely dissolved and the milk is tepid, but not hot. Stir occasionally. Remove from heat. In another bowl, beat the eggs, then temper by slowly adding 1 cup of the warm mixture while stirring. Slowly pour the egg-milk mixture into the warm milk and stir well. Pour over the bread, making sure to cover evenly. Cover with foil and bake in a water bath for 1 hour. Note: place pan in a large roaster, then carefully pour in boiling water to half the depth of pan, being careful not to get water in pudding. Remove foil and bake for another 5-10 minutes until golden. Serve with ice cream or whipped cream and additional chocolate chips.