February is already here, and can you believe the weather? Not that I’m complaining, especially after last year.

I am a little disappointed about the Super Bowl this year. Sadly, the teams I wanted got beaten, but there are still the commercials and halftime besides the game, so I guess I’ll still watch.

Most people have their tried and true recipes for dips and chicken wings so I was looking for something a little different.

I found a recipe for blue cheese stuffed buffalo chicken meatballs that sounded delicious, so I gave it a try, and they are pretty good.

I also found a recipe for a snack cake that combines snickerdoodle and chocolate chips and is easy to whip up. Whatever your favorite snack is for Super Bowl, enjoy the game and enjoy the weather. Spring is not too far off.

Bleu Cheese Stuffed Buffalo

Chicken Meatballs

Meatballs:

1 pound ground chicken

1/3 cup finely diced onion

1 egg, beaten

1/4 cup breadcrumbs

1 1/2 teaspoons chopped garlic

Salt and pepper

1/8 cup bleu cheese, crumbled

Sauce:

1 stick butter

3/4 cup buffalo-style hot sauce (such as Frank’s Red Hot)

Bleu cheese dip:

1/2 cup sour cream

1/2 cup bleu cheese, crumbled

1/4 cup buttermilk

Salt and pepper

Chives, celery sticks, carrot sticks

Preheat the oven to 400 degrees. Grease a small sheet pan with cooking spray. Combine ground chicken, onion, egg, breacrumbs, garlic, salt and pepper together in a bowl.

Using a small scoop, make a 1-ounce meatball, place 1 to 2 small pieces of bleu cheese in the center and roll into a ball. Place on the sheet pan. Bake, turning once, until cooked through, about 18-20 minutes.

Meanwhile, make the sauce by melting the butter in a saucepan over low heat. Add the hot sauce and whisk until combined. Remove from heat. When the meatballs are fully cooked, add them to the saucepan and toss to gently coat.

Make the dip: combine the sour cream, crumbled bleu cheese and buttermilk in a bowl then season with salt and pepper. Top with chives and serve with the meatballs and celery and carrot sticks. This recipe is on the Country Living website.

Chocolate Chip Snickerdoodle Cake

3/4 cup plus 2 tablespoons sugar

1 teaspoon cinnamon

2 large eggs

3/4 cup sour cream

1/2 cup vegetable or canola oil

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 3/4 cup plus 2 tablespoons flour

1/2 cup chocolate chips

Preheat the oven to 350 degrees with rack in the center. Coat an 8-inch square pan with cooking spray or brush with butter. Line the pan with parchment paper and lightly grease the parchment.

In a small bowl, combine 2 tablespoons sugar with the cinnamon. Sprinkle the bottom and sides of the pan with about half of the cinnamon sugar mixture.

In a large bowl, whisk together the remaining 3/4 cup sugar with the eggs until pale and foamy, about 1 minute. Add the sour cream, oil and salt and whisk until smooth.

Whisk in the baking powder and baking soda. Fold in the flour and chocolate chips, mixing until combined. Transfer the batter to the pan, smooth the top and sprinkle the remaining cinnamon sugar over the top.

Bake for 30 to 35 minutes until golden and puffed and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then use the parchment to remove the cake to a cooling rack to cool. Cut into slices before serving.

This recipe came from the King Arthur Baking website.