Games Day Snacks

8/6/2019 Games Day Snacks

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GAME DAY SNACKS

Edition

8 FUN FINGER FOODSSERVING IDEAS, PARTYTHEMES & TIME-SAVING TIPS

25recipesDRINKS, DIPS, FINGER FOODS & DESSERTS

.com COOKBOOKS:

10 GAMEDAY PARTYENTERTAININ

TIPS


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ENTERTAINING TIPS

DIPSHot Crab Dip

Spinach Artichoke Dip

Spicy Cheesy Chicken Dip

Creamy Roasted Red Pepper Spread

Seven Layer Dip

Grapefruit Salsa

Apple Pie Spread

Simple Veggie Dip

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SHEKNOWS GAME DAY SNACKS

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FINGER FOODSSimple Spare Ribs

Quick Broiled Shrimp

Lobster-stuffed Eggs

Fried Scallops

Italian Stuffed Mushrooms

Steakhouse Bites

Crock Pot Buffalo Wings

Seasoned Sweet Potato Fries

DESSERTSStrawberry Tarts

Amaretto Truffles

Melon Bowl

Football Brownies

Cream Cheese Pound Cake

Mini Cheesecakes

Gingersnap Pears

Pecan Pie Bars


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GAME DAY PARTIES ARE ALLABOUT GREAT FOOD, FRIENDS ANDDRINKS (NOT TO MENTION A BALLGAME OF SOME SORT)Score a touchdown this year by hosting the

hottest big game party on the block.

Invite your closest football-loving buddies,

set the stage for a laid-back get-together

(seating around the television is a must!),

and, of course, prep a yummy and easy

menu featuring lots of delicious snacks.

Football food is all about tailgate-style

partying, so keep the fare casual but

forget boring old burgers and dogs. Serveup snack-style dips, finger foods, and, of

course, to-die-for-desserts. Here are some

great recipes to keep your team noshing

until the final two-minute warning.


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1) Since this is a football party, the TV is the guest ofhonor. So, stack your coffee table or end tables with several

plates of pick-me-up appetizers, chips and dips and quick,

sweet bites. You can also set up a main buffet table for items

that need to be on warming or chaffing dishes.

2) Circulate often to check out your guests' drink status.Offer to refill them, so they don't have to get up and lose

their prized spot in front of the TV!

3) Instead of having to "man the bar," set out severalpitchers of pre-made cocktails and fill galvanized buckets with

several varieties of beer so guests can simply help themselves.

4) Be sure to offer some non-alcoholic beverage choicesfor those blessed designated drivers. Soda, water, juice, tea

and coffee are great choices. You can even make a "mocktail"

but be sure to label it clearly or keep it far away from other

pitchers of the loaded stuff.

5) If your big game bash is family-friendly, make surethe kids have fun, too! (They may not want to watch football

for four hours go figure.) Set up some kid tables in another

room or off the main party area with craft supplies and instruc-

tions, coloring books and crayons, Play-Doh, and soft footballs

that they can toss around.

6) Prepare, prepare, prepare. You don't want to be stuck inthe kitchen and miss the kickoff, so make sure you prepare all

the dishes ahead of time. Appetizers, dips, finger foods and

grab-and-go desserts are ideal for this. Warming plates and

chaffing dishes can help keep hot items warm.

7) Get creative with some friendly bets and go beyondthe game. Ask guests to guess which commercial will be the

best and if there will be a wardrobe malfunction or other

half-time mishap.

8) Stick with plastic and paper serving products to saveon clean up later. The exception? Cool cocktail glasses and

chilled pints for beer.

9)Take guests up on all offers to bring anything, or make

your bash a potluck from the get-go. Be sure to pack up left-

overs and send guests home with a "doggie bag."

10) Decorate your home with each team's colors and askeach guest to wear clothing representing the team they are

rooting for. You can even set up seating in your home desig-

nated for each team's fan base!


10ENTERTAININGTIPS

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GO WAY BEYOND THE NORM WHEN IT COMES TO DIPS. While chips and salsa always tend tograce the big game spread, take your gridiron get-together to the next level with these great dip recipes

that will have your guests making multiple trips to the sidelines to snack!

dipsp


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SERVES 24

1 can artichoke hearts

1 cup sour cream

1 cup mayonnaise

1/2 cup frozen spinach, thawed

and well drained

1 pkg. dry vegetable soup mix

Directions

1. Place all ingredients into a

blender.

2. Pulse the blender until you

have the consistency you desire.

3. Chill.

4. Serve with sourdough bread

cut into squares.

SERVES 12

Directions

1. Spray an unheated medium saucepan with nonstick coating.

Heat over medium-high heat.

2. Add mushrooms; cook and stir until tender. Remove from heat.

3. Add orange juice, artichokes, mayonnaise dressing, onions,

cheese, and pimiento.

4. Gently fold in crabmeat. Transfer mixture to a 1-quart casserole.

5. Bake, uncovered, in a 400F oven for 20 to 25 minutes or until bubbly. Cool 5 minutes.

6. Stir before serving. Serve warm with pita chips, vegetable dippers, or assorted crackers. Makes about 3-1/2 cups.

7. To make pita chips, cut 4 pita rounds in half, horizontally. Cut each half into 6 wedges. Place in a single layer on an ungreased bak-

ing sheet. Bake in a 350F oven for 8 to 10 minutes.

Hot Crab Dip

SpinachArtichoke Dip

TIP: Sour cream and mayonnaise are the base of most dipsso plan your menu ahead and buy in bulk to save money.

dips

1 cup fresh mushrooms, chopped

3/4 cup orange juice

1 can artichoke hearts, well drained and chopped

2/3 cup fat-free mayonnaise dressing

1/3 cup green onions, sliced

1/3 cup Parmesan cheese, grated

1/4 cup diced pimiento

1 pkg. lump crabmeat, drained, flaked, and cartilage removed

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dips

SERVES 18

1 jar (12 oz.) roasted red peppers

1/2 cup chopped fresh parsley

1 teaspoon minced garlic or roasted garlic

1/2 cup finely shredded Parmesan cheese

1 package (8 oz.) cream cheese, cubed

Fresh parsley sprigs (optional)

KEEBLER TOWN HOUSE Original crackers

Directions1. Drain peppers. Pat dry with paper towels. Set aside.

2. In food processor combine parsley and garlic. Cover

and process until combined. Add peppers and Parmesan

cheese. Process until smooth. Gradually add cream cheese

through feed tube, processing until combined.

3. Spoon into serving bowl. Garnish with parsley, if

desired. Serve with crackers.

Creamy RoastedRed Pepper Spread

SERVES 12

2 8-oz. pkgs. cream cheese, softened

1/2 cup ranch dressing

1/2 cup chunky blue cheese dressing

1/2 cup cayenne pepper sauce (like Franks Red Hot)

1 cup crumbled bleu cheese

2 lbs. cooked, shredded chicken (or 2 9.75-oz. cans cooked chicken breast, drained)

2 medium jalapeno peppers, seeded and finely diced

1 cup celery, finely chopped

1 cup shredded Monterey Jack cheese

1/2 cup Provolone cheese

1 bag of pita chips

1 carrot

1 celery stalk

Directions

1. Preheat oven to 350F.

2. In a large bowl, whisk together first five ingredients cream cheese through crumbled bleu cheese until blended well.

3. Next, slowly fold in remaining ingredients.

4. Pour mixture into lasagna pan, spread evenly and cook for 25 minutes or until heated through.

5. Stir. Serve with pita chips, carrots and celery.

Spicy Cheesy Chicken Dip


Visit http://www.snackpicks.com/townhouse.aspx for nutrition information and more recipes.


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SERVES 32

1 16 oz. can refried beans, traditional variety

1 4-1/2 oz. can chopped green chiles, undrained

1 tbsp. fresh limejuice, plus 2 tbsp. fresh lime juice for avocado layer

2 tsp. chili powder

1/4 tsp. ground cumin

3 avocados, halved and pitted, with flesh spooned out

1 cup sour cream

1/2 cup mayonnaise

1 cup salsa (drain to equal if salsa is very thin)

3/4 cup sliced canned black olives, drained

1 cup grated pepper Jack cheese

1/2 cup thin sliced scallion greens, green part only

Directions

1. Mix beans, chiles, 1 tbsp. of lime juice, chili powder, cumin, and a pinch of salt in a small

bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 tbsp. lime juice and

1/2 tsp. of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.

2. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bot-

tom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. Dip can

be covered and refrigerated up to two days. To serve, sprinkle with green onions.

Seven Layer Dip

A citrusy twist on traditional chips and salsa, this grapefruit

salsa is great for dipping or as a side dish to grilled meats

perfect big game fare!

SERVES 12

2 tbsp. lime juice

1 tbsp. olive oil

1 tsp. minced jalapeno

1/2 red bell pepper, minced2 tbsp. minced red onion

1 large grapefruit, peeled, membrane removed, sectioned, chopped

1/4 tsp. ground cardamom

2 tbsp. chopped fresh cilantro leaves

Directions

Toss all together. Serve chilled as side dish to barbecued meat, seafood and nachos.

dips

Grapefruit Salsa


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Serve this dip alongside your

favorite raw, cut vegetables like

carrots, celery, bell peppers,cucumbers and even cherry or

grape tomatoes.

Serves 12

1 cup mayonnaise

1 tbsp. tarragon vinegar

1/2 tsp. grated onion

1 tbsp. horseradish sauce

1/2 tsp. curry powder

1/2 tsp. salt

Directions

1. Place all the ingredients in a mixing bowl.

Mix well.

2. Serve after chilling for 2 to 3 hours.

Simple Veggie Dip

Serves 16

1 package (8 oz.) reduced-fat cream cheese, softened

1 tablespoon apple juice

2 tablespoon brown sugar

1/2 teaspoon cinnamon or apple pie spice

1 medium red apple, chopped

1/4 cup chopped pecans

KEEBLER TOWN HOUSE Original crackers

Directions

1. In small mixing bowl beat cream cheese and juice on medium speed of

electric mixer until fluffy. Beat in brown sugar and cinnamon or spice.

2. Stir in apple and pecans. Garnish as desired. Serve with crackers

NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Apple Pie Spread


dipsTIP: This sweet spread can replace dessert.p

TIP: Look for pre-cut trays of veggies and add your own dip.p

Visit http://www.snackpicks.com/townhouse.aspx for nutrition information and more recipes.


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13/24

THERE IS NO NEED TO STAND ON CEREMONY FOR A BIG GAME BASH. Ban forksand spoons in favor of a football fans favorite tools hands! Finger foods are sure to please

the whole crowd, and they will satisfy big hungers even if the game goes into overtime.

finger foods

SHEKNOWS GAME DAY SNACKS 1

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Since spare ribs are almost all bone,

allow one pound per person.

Serves 6

Directions

1. Prepare fire for indirect-heat cooking in a

covered grill. Rub ribs with vegetable oil and

season both sides with salt and pepper.

2. Place ribs, not overlapping, over indirect

heat on grill. Close grill hood and cook ribs

NOT directly over coals for 1 1/2 hours, until

ribs are very tender.

3. In final minutes of grilling, baste ribs

with barbecue sauce. Cut and serve ribs with

remaining sauce on the side.

Pair these easy shrimp with

store-bought cocktail sauce for

a super simple seafood treat.

Makes 30

1 1/2 lb. shrimp

1/4 cup butter

1 clove garlic, crushed

Directions1. Shell shrimp and devein.

2. In a pan heat butter and garlic.

3. Dip shrimp in butter mixture.

4. Broil for 3 minutes on each side.

5. Chill and serve or serve warm.

Quick BroiledShrimp

finger foods

Simple Spare Ribs

6 lbs. pork spare ribs

2 tbsp. vegetable oil

Kosher salt, to taste

Black pepper, to taste

TIP: Offer a variety of dipping sauce flavors servedin individual cups so your guests can grab and go!

p


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Makes 36

Directions

1. Chop lobster meat.

2. Place in a bowl and mix with mayonnaise, chili sauce,

onion, green pepper, and pimiento. Chill mixture.

3. Cut eggs in half lengthwise and remove yolks.

4. Mash yolks.

5. Add the yolks to lobster mixture.

6. Spoon mixture into the egg white "cup."

7. Garnish with parsley.

Lobster-stuffed Eggs

Fried ScallopsServes 6

Directions

1. Cut large scallops in half.

2. In a bowl combine egg, milk and seasonings.

3. Combine flour and crumbs in another bowl.

4. Dip scallops in egg mixture then roll in flour and

crumb mixture.

5. Place scallops in a heavy frying pan with about an1/8 inch of salad oil.

6. Fry on medium heat.

7. When scallops are brown on one side, turn carefully

and brown the other side.

8. Drain on a paper towel.

2 lbs. scallops

1 egg, beaten

1 tbsp. milk

1 tsp. salt

1/4 tsp. black pepper

1/2 cup flour

1/2 cup dry breadcrumbs

finger foods


1 lb. cooked lobster meat

2/3 cup mayonnaise

1 tbsp. chili sauce

1 tsp. onion, grated

1 tsp. green pepper, chopped

1 tsp. chopped pimiento

1 1/2 dozen hard cooked eggs

1/8 cup chopped fresh parsley


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Serves 10

Directions

1. Preheat oven to 425F.

2. Wash and dry mushrooms, remove stems.

3. Dice 1 cup worth of stems, set aside.

4. Melt 2 tablespoons butter in a saucepan then

brush butter over mushrooms.

5. Place mushrooms, cap side down, on a

cookie sheet.

6. Melt remaining 4 tablespoons of butter in

same saucepan. Add stems, onion and garlic.

7. Saut until tender, remove from heat.

8. Stir in softened cream cheese. Add Parmesan

and Asiago cheeses, parsley and stuffing.

9. Mix all ingredients thoroughly.

10. Scoop mixture into mushroom caps, bake for

15 minutes or until heated through.

Serves 5

10 KEEBLER TOWN HOUSE Original crackers

4 oz. deli roast beef, thinly sliced10 asparagus spear tips, blanched

2 tablespoons prepared horseradish

2 radishes, thinly sliced

Directions

Top crackers with roast beef, asparagus tips,

horseradish and radish slices. Serve immediately.

Steakhouse Bites

finger foodsItalian Stuffed Mushrooms

1 lb. button mushrooms

1 small onion, finely chopped

6 tbsp. butter

1 tsp. minced garlic

3 oz. cream cheese, softened

2 tbsp. grated Parmesan

1 tbsp. grated Asiago cheese

2 tsp. dried parsley flakes

1 cup packaged herbed stuffing


Visit http://www.snackpicks.com/townhouse.aspx

for nutrition information and more recipes.


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Serves 10

Directions

1. Cut off and discard wing tips.

2. Cut each wing into two sections.

3. Place chicken on the unheated rack of a broiler

pan. Broil 4-5 inches from the heat about 10 minutes

or until chicken is browned, turning once.

4. Transfer chicken to crock pot.

5. In a bowl combine chili sauce and hot pepper

sauce and pour over chicken wings.

6. Cover and cook on low heat setting for 4 to 5

hours or on high heat for 2 to 2 1/2 hours.

Crock Pot Buffalo Wings

Serves 12

Directions

1. In a large bowl, combine all the spices and oil.

2. Preheat oven to 450F and line two large baking sheets with foil.

3. Place baking sheets inside oven while heating.4. Toss sweet potatoes, olive oil and spices to coat well.

5. Remove baking sheets from the oven and brush lightly with olive

oil or lightly coat with nonstick cooking spray.

6. Arrange sweet potato fries in a single layer on the baking sheets

and bake for 20 to 30 minutes, tossing occasionally until crisp tender

and golden brown. Remove from oven and re-season, if necessary.

7. Serve warm on a flat dish, drizzled with ketchup and mustard or

serve them standing up in a short decorative drinking glass with

condiments nearby for dipping.

1 dozen sweet potatoes, cut into inch sticks, not peeled

1 tbsp. olive oil

2 tsp. paprika

2 tsp. chili powder

2 tsp. cayenne or to taste

2 tsp. black pepper

2 tsp. salt

finger foods

4 lbs. chicken wings

1 1/2 cup bottled chili sauce

3 tbsp. bottled hot pepper sauce

Seasoned Sweet Potato Fries

TIP: Dont have enough slow cookers to keep everything warm?Ask to borrow your gal pals or better yet, have them pot luck to the party.

p


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DESSERT IS OUR FAVORITE OVERTIME ACTIVITY OF ALL!Make sure to offer a variety of after-dinner choices for those who still feel like

noshing well into the fourth quarter and beyond. Go for some quick and easy

sweet treats that guests can pick up and pass no muss, no fuss.

desserts

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desserts


Serves 6

7 fresh strawberries, cut large

1 cup water

1/2 cup sugar

2 tbsp. cornstarch

1/8 tsp. ground cinnamon

6 tart shells

Directions

1. Place 1 cup strawberries and water in blender.

2. Blend until pureed.

3. Transfer to a small saucepan and bring to a boil.

4. Cover and reduce heat and simmer for 5 minutes.

5. Strain.

6. Reserve liquid.

7. Discard pulp.

8. Return liquid to saucepan.

9. Combine sugar, cornstarch and cinnamon in a small bowl.

10. Add to strawberry liquid and stir until smooth.

11. Bring to a boil and cook until mixture thickens, stirring constantly.

12. Pour into tart shells or cups.

Strawberry Tarts

Serves 6

1 cup semi-sweet chocolate chips

2 tbsp. cream cheese

1/4 cup butter at room temperature

3 tbsp. amaretto

1 cup toasted almonds, finely chopped

1 egg yolk

Amaretto Truffles

Directions

1. Melt chocolate in a microwave safe bowl until it's

soft and gooey.

2. Add butter to it 1 tbsp. each time and beat well.

3. Add egg yolk into mixture and beat well.4. Add cream cheese and amaretto. Beat well.

5. Cover and refrigerate for about 2 hours or until firm.

6. Make balls out of this mixture and roll in almonds to

coat. If you really want to get cute, try forming little

football shapes instead of perfectly round balls.

7. Refrigerate and serve.

TIP: Individual desserts are great for eating in front of the TV and save you from slicing and platinp


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desserts


Serves 6-10

2 cups white sugar

1 cup butter

1/2 cup cocoa powder

1 tsp. vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup walnut halves (optional)

Football Brownies

Directions

1. Melt the butter or margarine and mix all

ingredients listed in order.

2. Bake at 350F for 20 to 30 minutes in a 9 x 13 inch greased pan.

3. When brownies have cooled, use a metal football-shaped cookie

cutter to make little "footballs" then use a white icing pen to

make the football "laces."

Serves 4

2 cantaloupes

2 cups fresh strawberries

1 cup fresh blueberries

1/4 cup gin (optional)

1 1/2 tbsp. lemon juice

2 tsp. sugar (optional)

Directions

1. Cut each cantaloupe in half and remove seeds.

2. Prick cavities lightly with a fork.

3. Combine strawberries, blueberries, gin, lemon juice

and sugar in a bowl.

4. Toss lightly.

5. Spoon fruit mixture into cantaloupe halves.

6. Chill for a few hours and serve.

Melon Bowl


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desserts


SERVES 10

1 8-oz. pkg. cream cheese

3 sticks of butter

3 cup of sugar

6 eggs

3 cups of flour

Dash of salt

1 tsp. vanilla

Lemon juice (optional)

Directions

1. Bake in a tube pan, bundt pan or 2 loaf

pans at 325F for 1 1/2 hours (check with

your oven so you don't overcook it). You

can prick the cake right out of the oven

and pour some lemon juice over it.

2. Cut into easy-to-grab slices.

Cream Cheese

Pound Cake

SERVES 12

16 oz. cream cheese, softened

2/3 cup granulated sugar

1 tbsp. lemon juice

1 tbsp. vanilla

2 eggs

3 graham crackers, crushed

2 tbsp. sugar

3 tbsp. melted butter

Directions

1. With a mixer blend cream cheese, sugar, lemon juice, vanilla

and eggs.2. In a bowl combine the crackers, sugar and butter.

3. Mix until moist.

4. Place aluminum liners in muffin pan.

5. Add one tablespoon of cracker mixture to each liner and

press down.

6. Add cream cheese filling, about two tablespoons in each

cup. Bake at 375F for 15 to 20 minutes.

7. Test for doneness with a toothpick.

8. Let cool, chill.

9. Top with a fruit topping or fresh berries, if desired.

Mini Cheesecakes


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desserts

SERVES 4

1 can pear halves, drained

12 gingersnaps, crushed

2 tbsp. sugar

2 tbsp. butter

Directions

1. Arrange pear halves, cut side up in a 9-inch cake pan.

2. Combine remaining ingredients in a bowl.

3. Mix well.

4. Spread over pears.

5. Bake at 300F for 20 minutes.

6. Serve while still warm.

Gingersnap Pears

SERVES 12

Crust:

1/2 cup softened butter

1/2 cup light brown sugar, packed tight

2 cup of all-purpose flour

1 tsp. baking powder

Filling:

4 eggs

2/3 cup light brown sugar, packed tightly

1 cup dark corn syrup

1/3 cup molasses

3 tbsp. all-purpose flour

2 cups pecan halves

Directions

1. Beat together butter and 1/2 cup brown sugar. Stir in flourand baking powder until crumbly.

2. Press mixture into a buttered 9x13x2-inch baking pan.

Bake at 350F for 12 to 15 minutes.

3. In a mixing bowl, beat eggs.

4. Stir in 2/3 cup brown sugar, corn syrup, molasses and flour.

5. Blend well.

6. Stir in the pecan halves.

7. Pour pie-filling mixture over hot baked crust.

8. Bake at 350F for 25 minutes.

Pecan Pie Bars

TIP: Turn your favorite pie into a finger food bar for easy serving.p


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Games Day Snacks