Ham Wraps are good. They are simple and easy.

Prep Time: 10 minutes
Ingredients:

* 8 ounces cream cheese, at room temperature
* 4 ounces sour cream
* 1/4 cup minced sweet onion
* 2 tablespoons minced chives
* 1 teaspoon garlic powder
* 1 pound deli sliced ham, sliced thin enough to easily roll into a tube

Preparation:
Blend cream cheese, sour cream, sweet onion, chives, and garlic powder until smooth. Spread cheese mixture on ham slices. Roll ham slices into logs. Refrigerate at least 1 hour. Cut ham wraps into thirds for serving as an entree or into 1-inch thick spirals to serve as an appetizer.

Ham wraps are a favorite for those on low carb diets. Wrap each ham roll in a leaf of lettuce for an easy

The web site below has 100 appetizer recipes just waiting to be used. Have fun and good luck!
Source(s):
http://homecooking.about.com/library/archive/blappindex.htm

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At any local supermarket, grab Franks Red Hot Buffalo Wing sauce. There are two types, either are ok. There's the ready to use, and the regular.

http://ecx.images-amazon.com/images/I/41Fk0mheVeL._SL500_AA280_.jpg

Shopping list:
1 12 oz jar Franks Red Hot Buffalo Wing Sauce
1 tub margarine
10 pounds chicken wings and/or drummettes
Big bottle of vegetable oil

Sauce:
Whole milk
Mayonnaise
Hidden Valley Ranch dry seasoning packet
Blue cheese

Prep:
Deep fry wings in small batches at 375 for 10 minutes. (For a lower cal version, plop them in the oven at 500 for 20 minutes, also better for large batches. I start mine in the oven then give them a quick fry)

While the chicken is frying, dump the whole bottle of sauce in a large bowl. If it's the ready to serve kind - after the first batch of chicken is out dunk it in the sauce. Try it. If it's too spicy, add melted margarine in 1/4 cup increments. Once you've got the spice just right for your tastes, dunk all the wings in the sauce and serve immediately.

Now, onto the sauce. The best dipping sauce on the face of the planet! The day (or two days) before your party, make the ranch dressing according to the package. (Dependant on how much chicken you are cooking, you may need to double or triple the recipe.) Add about 1-2 teaspoons of blue cheese per batch. To ensure stability and a good blend, hit it with a stickblender or plop the mix in a normal blender for about 20 seconds. Store in the fridge until needed.

Homemade salsa with tortilla chips.
(My favorite salsa recipe from AllRecipes)
* 6 pounds normal tomatoes
* 1/4 pound roma (plum) tomatoes, chopped
* 2 tablespoons garlic powder
* 1/4 cup lemon juice
* 1 1/2 tablespoons salt
* 1 tablespoon ground cayenne pepper
* 1 1/2 teaspoons ground cumin
* 1 red onion, chopped
* 1 white onion, chopped
* 1 yellow onion, chopped
* 1 pound jalapeno peppers, chopped
* 1/3 bunch fresh cilantro, chopped

Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeño peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.
http://allrecipes.com/Recipe/Salsa-II/Detail.aspx

Super Bowl Snacks
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While it tastes much better than it looks, buffalo chicken dip has been a crowd favorite at my Super Bowl gatherings in the past.

8 oz. cream cheese
1/2 cup blue cheese dressing or sour cream
1/2 cup hot sauce, I prefer Frank's Red Hot
1/2 cup blue cheese or cheddar cheese
2 small cans shredded chicken

Add all ingredients to a saucepan, leaving the blue or cheddar cheese for later. Heat until the cream cheese mixes thoroughly with the rest of the ingredients. Transfer the mixture to a slow cooker, top with the remaining cheese and keep on low until ready to serve. Serve with tortilla chips.
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