Super Bowl Snacks Part 1

Super Bowl XLV is this Sunday. Of course a game this big needs fabulous snacks....Here is part one of some of my favorite game day snacks! Go Packers!

 

 

BUFFALO POTATO SKINS

INGREDIENTS

 

• 4 medium (about 8 oz each) baking potatoes, scrubbed
• 2 Tbsp butter, melted
• 1 Tbsp hot-pepper sauce
• 1⁄2 tsp salt
• 1⁄4 tsp onion powder
• 1⁄2 cup bottled lite blue cheese dressing – RANCH for me as I find Blue Cheese deplorable.

 

PREPARATION

 

1. Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a fork. Bake directly on middle oven rack 45 to 55 minutes until tender when pierced. Increase oven temperature to 450°F. Have a rimmed baking sheet ready.

 

2. When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a 1⁄4-in.-thick shell (reserve pulp for another use). Place skin side down on ungreased baking sheet.

 

3. Mix butter, hot sauce, salt and onion powder in a small bowl. Brush evenly on potatoes. Bake 15 minutes or until browned at edges and crisp. Serve with blue cheese dressing for dipping.

 

BUFFALO CHICKEN PIZZA

INGREDIENTS

• 4 pocketless pita breads
• Garlic-flavored cooking spray
• 2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
• 2 Tbsp plus 8 tsp Frank’s Red Hot sauce
• 4 reserved quarters cooked yellow bell pepper, thinly sliced
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup each crumbled blue cheese and chopped celery – Again I skip the blue cheese...Fontina is nice.

 

PREPARATION

 

1. Heat oven to 450°F. Line a baking sheet with nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.
2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.
3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

 

 

BLT Dip

Ingredients:

• 8 oz. pkg. cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 cup torn lettuce
• 8 slices bacon, cokoed crisp and crumbled
• 4 plum tomatoes, chopped
• 4 green onions, chopped
• 1-1/2 cups shredded cheddar cheese

Preparation:

Combine cream cheese, mayonnaise, and Parmesan cheese in small bowl. Spread onto serving plate. Top with lettuce, cooked bacon, plum tomatoes, green onions, and cheddar cheese. Chill until serving. This is great served with crisp breadsticks for dipping, along with some chewy Italian bread slices.

Pizza Dip

Ingredients:

 

• 8 oz. container soft cream cheese with garlic
• 1/2 cup pizza sauce
• 1 green bell pepper, chopped
• 1/2 cup chopped pepperoni - mini peperonis work great too!
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Preparation:

 

Preheat oven to 350 degrees. Layer ingredients in order given in an ovenproof pie plate. Bake at 350 degrees for 10-15 minutes until dip is hot and bubbling and cheese is melted. Serve with crackers, breadsticks, or crusty fresh bread slices.

Hot Spinach Dip

Ingredients

 

• 2 teaspoon(s) olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 clove(s) garlic , minced
• 2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup(s) milk
• 8 ounce(s) bar cream cheese
• 3 dash(es) Worcestershire sauce
• 3 dash(es) hot sauce, such as Tabasco
• 3/4 cup(s) shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, chips, or crackers, for serving

Directions

 

1.Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3.In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4.Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

 

Country Potato Salad

Ingredients

• 4 strips bacon
• 1 pound small red potatoes, unpeeled
• 1 green onion, sliced
• 1 boiled egg, chopped
• 1 tablespoon sweet pickle relish
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper

Directions

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

 

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

 

In a separate bowl, mix mayonnaise, relish, Dijon mustard, salt, and pepper for dressing.

 

Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.

Philly Cheesesteak Bites

 

Like mini crustless quiches! YUM!

Ingredients

• 1/4 lb Deli Roast Beef
• 1 medium Red Onion
• 1/2 medium raw Green-bell Pepper
• 1 tbsp Worcestershire Sauce
• 1/2 cup Cheese, Provolone
• 5 egg
• 1/2 tsp Salt

Directions

 

Dice onion and pepper. Saute onions and peppers till golden. Add beef and Worcestershire sauce and saute for 1 minute. Set aside to cool. When cool mix all ingredients together. Spoon into lightly greased (Pam works great) mini muffin tins. Bake for 30 minutes at 350. Makes 24.