Deviled Eggs... Football Style

18 Large Eggs
1/2 C Mayonnaise
2 T Dill Pickle Relish
1 T Dijon Mustard
1 T Regular Yellow Mustard
1/2 t Paprika
1/4 t Garlic Salt
Pepper to taste

Directions:
Place eggs into a medium size pot, cover with water and bring to a boil. Remove from heat and cover the pan, let stand for 20 minutes.   Pour off the hot water and refill pot with cold water. Crack the eggshells let sit in cold water for 5 minutes.  Peel eggs, cover and chill for an hour.

Halve the eggs lengthwise. Remove yolks and transfer to a small bowl. Mash with fork, then stir in the remaining ingredients. Season with salt and pepper.  Chives are the garnish of choice for the "laces"...

(Cute idea lifted from Pintrest and served at our Superbowl Feast...)

Bacon - Potato - Corn Chowder...

4 -5 Medium Potatoes (peeled & diced)
2 t Salt
1 C Butter
4 1/2 oz Bacon Bits
1 large Onion (chopped)
2 Cloves Garlic (minced)
1/2 C Flour
4 C Half & Half
2 cans Cream-Style Corn
2 cans Whole Kernel Corn (drained)
Salt & Pepper to taste
1/2 t Tabasco Sauce (2 dashes)

Boil potatoes in salted boiling water for about 15 minutes, until firm/tender.  Drain.  Melt butter in large pot, saute bacon bits, onion and garlic until onions are tender.  Sprinkle flour over and mix evenly. Whisk in half & half.  Add corn and cooked potatoes.  Season as desired and cook, stirring constantly, until thickened.  Serve in Bread Bowls.  (Or ladle into a couple of hollowed out "hard" rolls.)

(From Kristen @ Lindon City...  Yummy!)