Not sure what to eat as you watch the Super Bowl on Sunday? Consider purchasing a sub sandwich from the Our Savior’s Lutheran Church (OSL) youth on Saturday!

The youth of OSL utilize their fundraising each year to provide for fellow youth in the community, whether that’s offering a giant Easter egg hunt in the spring or purchasing Angel Tree gifts at Christmas time. In 2024, OSL youth purchased nearly $1,000 of Angel Tree gifts and made a $300 donation to the Salvation Army from their fundraising!

The sub sandwich fundraiser offers an opportunity to purchase a sandwich with ham, turkey, or roast beef - or all three! - along with lettuce, tomato, onion, pickles, and cheese. Sandwiches can be picked up at the church on Saturday, Feb. 8, from 11 a.m. to 1 p.m. A suggested donation of $5 per sandwich is asked, but it is a free-will donation.

If you have a large order or a special request (no pickles, for instance) please preorder by calling the church at 605-352-2614 or messaging the church on Facebook by 3 p.m. Friday.

To go with your sandwiches on Sunday, enjoy these recipes for game day appetizers!

Creamy Cheese Dip

100-ounce can nacho cheese sauce
1 8-ounce block cream cheese, softened
2 pounds browned ground beef
2 16-ounce jars of chunky salsa

In a six-quart crock pot, mix nacho cheese, cream cheese, beef, and salsa and warm on low heat, stirring frequently until cream cheese is completely absorbed into the mixture.

Pair with tortilla or pita chips for a hearty game snack.

(Alternatives - rather than a large can of nacho cheese, two 15-ounce nacho cheese cans and one 32-ounce bag of shredded cheese. Other ground meats could be used than beef as well.)

Cheesy Pigs in a Blanket

1 8-ounce tube of refrigerated crescent rolls
8 hot dogs
18-ounce bag of shredded cheese
1 large egg, lightly beaten
Preheat the oven to 375 degrees F.

Separate and lay out crescent roll dough on a lightly-floured surface. Place one hot dog in each piece of crescent roll, sprinkle with cheese and roll hot dogs and cheese in crescent roll.

Place on an ungreased cookie sheet and use a pastry brush to brush beaten egg, mixed with 1-2 Tablespoons water, over each.

Cook for 12 to 15 minutes or until roll turns golden brown.

Sweet and Spicy Weenies

1 18-ounce jar blackberry jelly
3 18-ounce bottles barbecue sauce
2 28-ounce packages of cocktail weiners
Chili powder to flavor

In a large crock pot, mix jelly and two bottles of barbecue sauce. Start on low heat, stirring frequently until jelly is blended in.

Drain weiners and add to crock pot. Stir.

Add final bottle of sauce and chili powder as needed.

Place on low heat until weiners are plump and fully warmed.

(Flavor really comes out with one bottle honey barbeque sauce and one bottle brown sugar bottle sauce, with the third bottle at choice of the cook!)

Pizza Pretzel Bites

3/4 pound pizza dough
1/2 cup baking soda
1 large egg, beaten
Salt

Preheat oven to 425 degrees F. Line a tray with paper towels.

Bring three quarts water to boil in a large pot. Divide pizza dough into four pieces. Roll each piece into a rope. Cut each rope into 1-inch-long segments. Add baking soda to boiling water and stir to combine. Add half the dough to the water and boil for 45 seconds to one minute. Remove from water and place on paper towels. Repeat with remaining dough. Dab foamy water from each ball with paper towels.

Combine beaten egg with 1 1/2 Tablespoons water in small bowl. Dip each bite fully into egg mixture. Drip off excess and then place on greased baking sheet, leaving roughly one inch of space between each.

Sprinkle bites lightly with salt and bake 13-15 minutes or until deep golden brown.

Serve warm. Works very well with dip.

Fried Pickle Dip

4 ounces cream cheese, room temp
1/2 cup shredded white cheddar cheese
1/2 cup sour cream
1 teaspoon Dijon mustard
1 small clove of garlic, minced (1/2 teaspoon minced garlic)
2 teaspoons ranch seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup finely chopped dill pickles
1 Tablespoon dill pickle juice
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh dill
2 Tablespoons unsalted butter
12 butter crackers (such as Ritz), crushed

Pulse the cream cheese, cheddar cheese, sour cream, dijon, garlic, one teaspoon of the ranch seasoning, salt and pepper in a food processor until smooth and well-mixed. Add dill pickles, pickle juice, chives, and dill and pulse.

Taste and use salt and pepper to flavor. Transfer to a wide, shallow serving bowl, cover, and refrigerate one hour.

Melt butter in medium skillet over medium heat. Add crackers and 1 teaspoon ranch seasoning. Cook while stirring frequently until crackers turn deep golden brown. Transfer to a bowl to cool.

Remove cooled dip from fridge and top with cracker mix and finely chopped pickles. Serve with plain potato chips.