Woo hoo! Peyton and the Boys in Blue have made it to the big dance. If you can't make it to Miami, this week's recipes will heat up your own Super Bowl spread. Two of my personal favorites - Sausage Stuffed Mushrooms and Spicy Sausage Dip - have similar ingredients. Try one or try them both. The mushroom recipe was given to me by Teresa Fife. It's delicious and a favorite of her family and although it's been in my column before, it definitely deserves repeating. The dip comes from my sisterin law, Joni, from Glen, Mississippi. Hearty Taco Dip is also delicious, especially served with my non-alcoholic version of Frozen Margaritas.

Happy eating and Gooooooo Colts! Sausage

Stuffed Mushroom

1 lb. breakfast sausage 2 lbs. button mushrooms 1 8-oz. pkg. cream cheese

Clean mushrooms well and remove stems. In a skillet, crumble sausage and brown until well cooked (If you want, chop up mushroom stems and toss in with meat). Drain thoroughly. Cube cream cheese and place in skillet, stirring until cheese is melted and well blended. Spoon filling into mushroom caps and bake at 375 degrees until heated through and bubbly.

Spicy Sausage Dip

1 lb. breakfast sausage 2 8-oz. pkgs. Cream cheese 1 can Ro-Tel tomatoes

Brown sausage and drain well. Add cream cheese and stir until melted. Add tomatoes and simmer hot. Place in crockpot to keep warm.

Taco Dip

1.5 lbs hamburger 1 medium onion, chopped 1 can refried beans 1 small jar hot picante sauce 1 pkg. taco seasoning mix 1 8-oz. pkg. cream cheese 16-oz. sour cream 12 oz. shredded cheddar avocado slices, optional chopped black olives sliced green onion chopped tomato

In a large skillet, brown hamburger and onion. Drain well. Stir in beans, cream cheese, sauce and seasoning. In a 2- quart casserole dish, spread half the meat in the bottom and top with half the sour cream and half the cheese. Repeat with a second layer, ending with cheese. Bake at 350 for 20 minutes or until bubbly. Top with avocado slices, black olives, onions, tomatoes or any of your favorite toppings.

Frozen Margaritas

1 lime, cut in wedges Margarita salt 1 can grapefruit soda, chilled 1 T. lime Jell-O 1/2 C. boiling water 1/2 C. orange juice 3-4 C. ice cubes lime slices for garnish

Rub rims of margarita glasses with lime wedges and place in a dish of salt to coat rim. In a blender, combine Jell- O and boiling water until Jell-O is completely mixed. Add soda, orange juice and ice cubes and process until mixture turns into slush. If you want, add a cup of fresh or frozen strawberries to the blender.