Superbowl Snacks

Whether you are a football fanatic or half-hearted fan, everyone knows that the best part of the Superbowl (besides the commercials, of course!) is the FOOD. Take a look at these scrumptious-sounding snacks below, sure to keep your tastebuds happy while cheering on your team.

You can’t cheer for the Pittsburgh Steelers without a good ‘ol Philly Cheesesteak. Try this bite-sized version from Guy Fieri- it’s an easy pick-up appetizer that’s perfect for a crowd.

Guy Fieri's RITZ Cheese Steak Sliders

*photo from kraftrecipes.com

Ingredients

1-1/2 cups balsamic vinegar
1 lb. trimmed thin cut boneless beef rib-eye steak
1/2 tsp. each granulated garlic, chili powder and dry mustard
1/2 tsp. each dried thyme, basil, kosher salt and fresh cracked black pepper
1/4 tsp. each white pepper and cayenne
4 Tbsp. olive oil, divided
1 cup sweet onion, quartered, thinly sliced
1 cup red bell pepper, cut in julienne stips, 1″ long
1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne stips, 1″ long
1 Tbsp. minced garlic
1-1/2 Tbsp. balsamic vinegar
2 tsp. Worcestershire sauce
1 pkg. (8 oz.) KRAFT DELI DELUXE Process Jalapeno American Cheese Slices
96 RITZ Crackers

Directions

IN a small saucepan, bring 1-1/2 cups balsamic vinegar to a boil, then simmer gently over low heat 40 min. until reduced to 1/3 cup.

CUT meat across the grain into ¼”-thick slices, then julienne to 1″-long pieces. In a large bowl, combine dry spices. Add steak pieces; toss to evenly coat. Set aside.

IN a large nonstick skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add the onions, bell peppers and Anaheim chile and sauté 4-5 min., stirring occasionally. Add garlic and cook 1-2 min. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 min. until done, stirring frequently. Add the 1-1/2 Tbsp. balsamic vinegar and the Worcestershire sauce, stir to combine. Add the vegetables and cook until heated through. Drain excess liquid.

PREHEAT oven to 350°F. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 Tbsp. of the steak mixture. Place on a foil-lined baking sheet. Bake 5 min., or until cheese melts. Place on serving plate and drizzle with the balsamic reduction. Top each with a second cracker.

Every good football gathering needs buffalo wings – pair with this yummy Wisconsin Bleu Cheese sauce and its the perfect choice to support the Green Bay Packers.

Buffalo Wings with Wisconsin Bleu Cheese Dipping Sauce
recipe and photo from www.eatwisconsincheese.com/recipes

Ingredients

2 1/2 to 3 pounds chicken wings
3 tablespoons vegetable oil
1 tablespoon hot-pepper sauce
1 teaspoon paprika
2/3 cup (4 ounces) Wisconsin Blue Cheese, crumbled
2/3 cup sour cream
4 teaspoons white wine vinegar
3 tablespoons green onions, finely chopped, divided
1/2 teaspoon coarsely ground black pepper
1 to 2 tablespoons milk
3 celery stalks, cut into sticks

Directions

Preheat broiler. Cut off wing tips; discard. Split wings at joint. Place in 1-gallon resealable plastic bag. Combine oil, hot pepper sauce and paprika. Pour over chicken, turning to coat pieces evenly. Marinate while making sauce.

In small bowl, combine Wisconsin Blue Cheese and sour cream. Stir in vinegar, 2 tablespoons green onions and pepper. Whisk in 1-2 tablespoons milk until sauce is smooth. (Or pulse in food processor.) Sprinkle the top with remaining green onions. Refrigerate if not using immediately.

Broil wings 10-15 minutes, until lightly charred and no longer pink inside, turning occasionally until crisp and cooked through. Remove to platter and sprinkle with a few more dashes of hot pepper sauce, if desired. Serve with the celery sticks and Blue Cheese dipping sauce.

Enjoy (and Go Packers)!

Caramelized Onion Dip

Some of you may remember my love affair with Vidalia Onion dip last summer. Well, I have a new obsession. Same basic concept- cheese, onions, and more cheese. But with one tiny change, this dip has changed my life. Dramatic? I think not.

I fully realize that it’s hard to mess up a dip with three (you heard me, THREE) packages of cream cheese, so I suppose I should give Philadelphia most the credit. But I digress…

WARNING: This is not your average “powder in a packet” onion dip. Cooked over low heat for about an hour, the sweet, deeply caramelized onions add a new dimension of flavor to this creamy dip. The Havarti doesn’t hurt, either. My family was still talking about how good it was three days later. Serve with Ritz crackers (or some crusty bread- you know how I like my carbs) for your Game Day fun this weekend. You won’t be disappointed!

Caramelized Onion Dip

1 Tbsp. butter
3 8 oz packages cream cheese, softened
1 8oz package Havarti cheese
2 large onions, thinly sliced
Salt and Sugar, to taste
1/2 cup mayonnaise (I always use Hellman’s)
Ritz Crackers to crumble on top (optional)

Directions

Melt the butter over medium heat and add onions. Cook the onions for about 10-15 minutes, until softened, stirring occasionally. Sprinkle some salt and sugar (which helps the caramelization process) and stir. Lower heat and cook onions another 30-45 minutes, until deeply browned and caramelized. The trick is to leave them alone long enough to start browning, but then stir before they burn. Just be sure to keep an eye on them throughout.

Combine the cream cheese, mayonnaise, Havarti and onions, stirring until thoroughly mixed. Cover and refrigerate overnight. Before heating, crumble Ritz crackers over the top. Pre-heat oven to 375 degrees and bake about 25-30 minutes, until bubbly.

You might just want to make a whole batch for yourself. No judgement here. Enjoy!

Favorite Game-Day Snacks

In the South, football is part of our culture (there’s a reason the SEC is the best). In Alabama, it defines you (FACT: First question you’ll be asked when you arrive in Birmingham is “Are you for Auburn or Alabama?”). In Auburn (yes, I know I’m outnumbered), it’s your LIFE. At least for the first four months of the school year…

For me, football is yet another way to enjoy great food with great friends. Nothing beats curling up on the couch with some yummy snacks, a cold beer, and a big TV (all the better for yelling, my dear).

Husband and I will be spending Labor Day weekend at the lake with the WHOLE family (bless his heart, he’s the lone Alabama fan), so I’m already planning the delicious food that will accompany our day ‘o football.

Buffalo Chicken Dip
I first made this dip for the SEC Championship game last December. It lasted MAYBE 10 minutes. It’s everything you want in a Game-Day snack - the delicious combination of spicy wings and cool Ranch dressing, without all the mess. There are several great recipes out there, but this version from the blog “Woman, Wine and Song” is my favorite.

Ultimate Spicy Buffalo Chicken Dip
Adapted from Adrienne Bailey, Mary England and Susie Cromer Clements

Ingredients
1 cup Ranch dressing
¾ cup chopped red onion
2 8-oz packages cream cheese, softened
3 boneless skinless chicken breasts, cooked and shredded OR one rotisserie chicken, shredded
1 cup of your favorite wing sauce (I like local favorite, Moore’s Buffalo Wing Sauce)
2 cups shredded Cheddar
Tortilla Chips and celery for dipping

Directions
1. Saute red onion in butter until tender (about 10 minutes); remove from heat.
2. In a large bowl, combine chicken, hot sauce, cream cheese, half of shredded cheddar and sauted onions.
3. Mix thoroughly and pour into baking dish.
4. Sprinkle remaining cheddar on top.
5. Bake uncovered for 25-30 minutes, until bubbly.
6. Serve with tortilla chips and celery (and a cold beer!).

Black Bean, Corn and Feta Dip
With temps still in the high 90′s (come on Fall weather…), a cold, refreshing dip is also a great choice for the first Game Day of the season (a nice side for your Labor Day picnics, too).

* Adapted from Martha Reiser, AU Alum website

Ingredients
1 can black beans
1 can corn, shoepeg
4 oz feta cheese, crumbled
1/4 cup olive oil
1/4 cup sugar
1/4 cup apple cider vinegar

Directions
1. Combine black beans, corn, feta, olive oil, sugar and cider vinegar in a bowl.
2. Toss and serve with tortilla chips or Fritos.
*This dip gets better the longer it sits.

Roast Beef and Havarti Sandwiches
This fabulous recipe from Southern Living is a welcome twist on the tried-and-true Ham and Poppyseed Sandwiches. With the creamy Havarti, sweet peach preserves and crunchy walnuts, these are truly addicting (definitely my most-requested hors d’oeuvres!). Bonus: Perfect “make- ahead” snack. Stick a few batches in the fridge on Game Day and heat as needed.

photo from myrecipes.com

*Recipe from Southern Living, December 2008
Yield: Makes 12 to 16 servings

Ingredients

1/2 cup finely chopped walnuts
2 (9.25-oz.) packages dinner rolls (I use Rainbo Dinner Rolls)
2/3 cup peach preserves
1/2 cup mustard-mayonnaise blend (i.e. Hellman’s Dijonnaise)
3/4 pound thinly sliced deli roast beef, chopped
1/2 pound thinly sliced Havarti cheese
Salt and pepper (optional)

Preparation

1. Preheat oven to 325°.
2. Heat walnuts in a small nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until lightly toasted and fragrant.
3. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with roast beef and cheese. Sprinkle with salt and pepper, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.
4. Bake at 325° for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately.

Now all you need is some icy cold beer and good company, and you are ready for a full day of football-watching.

Roasted Red Pepper and Feta Dip

In keeping with my feta obsession, I experimented with a new recipe this weekend while hanging out with my sister and brother-in-law. It's similar to my mom's yummy Artichoke Dip, but with feta instead of parmesan, and peppers instead of artichokes. Ok, so maybe they're not that similar. But they are both delicious. I love the combination of the tangy feta with the fiery peppers, and the Panko breadcrumb topping added a nice crunch to the creamy dip. It's kind of like a really gourmet pimiento cheese--either way, it's a keeper!

Ingredients

1 shallot, diced
1 12 oz. jar roasted red peppers, drained and chopped
1 8 oz. package cream cheese, softened
8 oz. feta, crumbled
1/2 cup mayonnaise
4 tbsp. butter
3/4 cup Panko breadcrumbs
Sliced baguette or pita chips

Directions

Pre-heat oven to 350 degrees. In a small saute pan over medium heat, melt 1 Tbsp. of butter and saute shallot until softened (8-10 minutes). Combine next four ingredients in a glass bowl; add shallots and blend well. *Note- Make sure the peppers are VERY well drained, so they do not add too much water to the dip. Pour mixture into 8×8 casserole dish and top with Panko breadcrumbs. Melt remaining 3 Tbsp. of butter and drizzle over dip. Bake for 25-30 minutes, until hot and bubbly. Broil for an additional 3-5 minutes, until the topping is crispy and golden brown.

Serve with a fresh, sliced baguette or pita chips.

Some Like it Hot

I’ve been craving a lot of Buffalo wings lately (no, I’m not pregnant). Not really sure why—other than the fact that they are awesome. You know what’s even awesomer—ahem, more awesome…Buffalo Chicken Dip. It’s everything you love about hot wings, minus the mess. I first saw the recipe in Taste of Home magazine but in my pre-Christmas cleaning frenzy, I apparently threw it away. So I Googled it (of course), searched through at least 100 versions that all claimed to be “the best” and finally settled on this one. How I have never heard of this before is BEYOND me. It was such a hit the first time I served it (to a bunch of hungry guys during a football game--no brainer), I made it twice in one week during Christmas. Sadly, no pictures of this one. You’ll just have to trust me.

Ultimate Spicy Buffalo Chicken Dip
Adapted from Adrienne Bailey, Mary England and Susie Cromer Clements

1 cup Ranch dressing
¾ cup chopped red onion
2 8-oz packages cream cheese, softened
3 boneless skinless chicken breasts, cooked and shredded OR one rotisserie chicken, shredded
1 cup Frank’s Hot Sauce (adjust to your tastes)
2 cups shredded Cheddar
Tortilla Chips and celery for dipping

Directions
1. Saute red onion in butter until tender (about 10 minutes); remove from heat.
2. In a large bowl, combine chicken, hot sauce, cream cheese, half of shredded cheddar and sauted onions.
3. Mix thoroughly and pour into baking dish.
4. Sprinkle remaining cheddar on top.
5. Bake uncovered for 25-30 minutes, until bubbly.
6. Serve with tortilla chips and celery.

*Adrienne’s note said this goes best with a nice cold beer, and I must say, I agree (preferably, Stella).

Happy Vidalia Onion Season!

I always know that summer is here when the sweet, delicious Vidalia onions arrive in the grocery store. FINALLY I can make my grandmother's oh-so-easy but sinfully delicious Vidalia Onion Dip that I've been craving since last summer. We have it at practically every family get-together. In fact, I'm making it at our lake house this weekend for her 91st birthday (Happy Birthday, MaMa!). My family will be lucky if I don't eat the whole dish...

You can find a great recipe almost anywhere, but MaMa's comes from an old favorite--the Good as Gold cookbook, courtesy of Ashland Place United Methodist Church. No self-respecting Southern woman should be without it (or at least in my family).

The great thing about this dip is that there is room for experimentation--use a different cheese, add another spice, etc. Just don't take it too far and mix in something like artichokes and ruin the whole thing. The onions deserve all the glory.

Serve with tortilla chips, crackers or even veggies. I like to spread mine between two layers of french bread and make a Vidalia Dip Sandwich. Don't knock it 'till you try it--I'm talking "weak-at-the-knees" good. I wish I had a great picture for you but once again, my insatiable appetite overpowered my need to take pictures.

Vidalia Onion Dip

3 large Vidalia Onions, chopped
2 Tbsp. butter
8 oz. shredded sharp Cheddar (sometimes I add a little more--I love cheese)
1 cup mayonnaise
1 Tbsp. fresh minced garlic
1/2 tsp. Tabasco or other hot sauce (adjust this to your liking)
Salt, to taste
Freshly ground black pepper, to taste

1. Melt butter in a large skillet over medium heat; add onions and saute until tender.
2. Mix together the shredded cheese, mayonnaise, garlic, Tabasco, salt and pepper.
3. Add onions to cheese mixture; blend well.
4. Pour mixture into a lightly greased 8x8 baking dish.
5. Bake at 350 degrees for 20-25 minutes; let stand about 10 minutes before serving.

Happy Eating!