Just so you know, I only used that word,”noshing” because it really, really annoys my husband of 23 years. He can’t stand it. Is that mean? Nooooo—that’s just how we keep our marriage spunky and fun. Sort of like how he knows that I can’t stand it when he calls what most people call shorts, “short pants.” Makes me CRAZZZZZY. Ah, marriage.

All of that really had nothing to do with The Super Bowl, which is coming up on Sunday, Feb. 6. Truth be told, when I sat down to start working on this two part series of columns on Super Bowl appetizers, I had to laugh. Nobody knows less about football than Leslie Nelson Willard. Nobody. I mean, I seriously asked a bunch of men sitting in my house once, who were happily watching football, “What inning is it?” The really sad thing is that I have absolutely NO desire to learn anything about the game, either. I do like the commercials and half time extravaganza during the Super Bowl, however, and I love, love, love preparing and enjoying all the snacks that go along with the game, so I guess it’s not all bad. Hey, to get you nice and warmed up for the big day, here are some amazing Super Bowl Facts:

• 8 million pounds of guacamole are consumed every Super Bowl Sunday.

• 14,500 TONS of chips are consumed on that day, also (perhaps scooping up that guacamole?).

• Budweiser has been the exclusive Super Bowl beer advertiser for 13 years now.

• Super Bowl Sunday is the biggest grilling day of the year.

• This one is my personal favorite: The Monday after the Super Bowl, antacid sales increase by 20 percent.

More fun facts to come next week. This week I have three great appetizers for you to prepare for your very own Super Bowl party, or any party you might be throwing, for that matter. The first is my mom Carol’s very favorite recipe to serve a hungry crowd, her Veggie Pizza appetizer. This recipe is so popular that she gets asked for it ALL the time, she swears. I also have two of my all-time easiest appetizers — and they are always a hit: my Spinach Artichoke Dip and my Garlic Roasted Shrimp Cocktail. In fact, if you’d like to see how easy these are to prepare, kindly step over to my blog land — at www.SugarandSpice-Adk.blogspot.com. Big Daddy and I got all wild and crazy one night and had these two appetizers for dinner. Can you even believe how naughty we are? That’s what happens when the kid goes back to school—all hell breaks loose. Anyway, check it out, and see you next week for more Super Bowl Sunday noshing.

CAROL’S VEGGIE PIZZA APPETIZER

Serves a crowd

2 cans refrigerated crescent rolls

Topping:

2 (8oz.) packages cream cheese

1 cup mayonnaise

1 tsp. seasoned salt (like Lowry’s)

2 tsp. dill weed

1 cup fresh mixed vegetables, cut into small pieces (she uses a food processor), such as broccoli, cauliflower, green onions, red or green peppers, tomatoes (seeds removed), ripe olives, celery or carrots.

Unroll the crescent rolls onto an ungreased cookie sheet. Press the seams together. Bake for 10-12 minutes at 375 degrees. Let cool. Mix all topping ingredients together and spread on cooled crescent rolls. Top with vegetable mixture. Cover and refrigerate. Make at least 3 hours before serving. Cut into serving size pieces.

LESLIE’S SPINACH ARTICHOKE DIP

Serves 8

1 10oz. package frozen chopped spinach, thawed and squeezed dry

1 6oz. can artichoke hearts, thinly sliced and patted dry

1 cup freshly grated Parmesan cheese, divided

3/4 cup mayonnaise

3/4 cup sour cream

Kosher salt and freshly ground pepper

Crackers, pita chips or party rye bread

Heat oven to 425 degrees. In a large bowl, mix spinach, artichokes, 3/4 cup Parmesan cheese, mayonnaise, sour cream and salt and pepper (to taste). Transfer to a 1 qt. baking dish and sprinkle with remaining 1/4 cup Parmesan cheese. Bake until top browns and inside is warmed through, about 25 minutes. Let cool slightly and serve with crackers, chips and/or bread.

GARLIC ROASTED

SHRIMP COCKTAIL

Serves 4-6

1 1/2 lb. Jumbo shrimp (16-20 per lb.), peeled with tails left on

2 cloves garlic, finely chopped

2 tblsp. extra virgin olive oil

Salt and pepper

Cocktail Sauce (we just make our own using ketchup and refrigerated horseradish)

Heat oven to 450 degrees. In a large bowl, toss shrimp with garlic olive oil, salt and pepper. Spread on baking sheet in a single layer. Roast for 3 minutes, then turn and roast another 2-4 minutes or until shrimp are opaque and firm. Transfer to a shallow dish. Cover and refrigerated. When thoroughly chilled (at least 2 hours), serve with cocktail sauce.

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com. You can also find Leslie at her blog: www.SugarandSpiceAdk.blogspot.com.