Knowing that tomorrow is the BIG football day, I’ve gleaned lots of appetizer/dip/munchy recipes for you – enjoy!
Grilled Honey Sriracha Chicken Wings
3 lb. chicken wings, tips cut off
2 T. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. poultry seasoning
1/4 C. butter
1/3 C. honey
1/4 C. Sriracha
Toss chicken wings in large bowl with olive
oil, salt, pepper, garlic powder, paprika &
poultry seasoning. Heat grill to medium-high.
Place wings, skin sides down, on grill. Cook
20-30 minutes until juices run clear, flipping
over half way through. Place wings in large
clean mixing bowl. In medium saucepan melt
butter then stir in honey & Sriracha; allow to
heat through. Pour honey sauce over wings &
toss to coat wings.
Serve with Blue cheese or ranch dressing.
Fried Mac & Cheese Balls
1 (12 oz) pkg. frozen mac & cheese,
1 T. water
1 C. Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 1/2 C. vegetable oil
Using a small ice cream scoop or
teaspoon, shape macaroni & cheese
into 1-inch balls; place on a waxed
paper-lined baking sheet. Freeze 2
hours or until firm.
In shallow dish beat egg & water. In
another shallow dish combine bread
crumbs, garlic powder & pepper. In
deep saucepan over medium heat,
heat oil until hot. Dip frozen balls into
egg wash then roll in bread crumbs.
In small batches, fry balls 3-5 minutes
until golden brown & center is hot.
Drain on paper towel-lined plate.
Serve immediately. Makes 22
NOTE: Keep remaining mac & cheese
balls frozen until ready to fry.
If you have leftover mac & cheese, you can
use that instead of frozen; make sure it’s chilled
before rolling into balls.
Skinny Caramel Apple Dip
1 (8 oz) pkg. cream cheese, softened
1/2 (of a 6 oz) tub Cool Whip, thawed
1/2 C. white chocolate chips
1 (16 oz) jar caramel sauce (ice cream
Fresh apple slices, for dipping
Using elec. mixer, blend cream cheese,
Cool Whip & caramel sauce until well
combined. Fold in chocolate chips &
pour into a serving dish. Can be eaten
immediately or refrigerated 1 hour to
allow to firm up.
Serve with apple slices. Serves 12
Feta/Roasted Red Pepper Dip
8 oz. feta cheese*
2 roasted red bell peppers, quartered
hot pepper sauce (like Tabasco)
Cut fresh veggies, crackers or
pumpernickel rounds for dippers
Using food processor, process feta,
roasted peppers & hot sauce until
smooth, about 30 seconds, stopping &
scraping down sides of bowl as
necessary. Pour mixture into a serving
bowl; cover & refrigerate up to 3 days.
After refrigerating, allow to stand at
room temp. about 20 minutes before
serving. Makes about 1 3/4 C.
*Using a creamy feta cheese produces a
drier dip. If your results seem dry, add 1
tsp. olive oil & pulse.
Baked Hot Pastrami Sliders
2 pkgs. sandwich rolls
1/4 C. Thousand Island salad dressing
3/4 lb. thinly sliced pastrami
1 1/2 C. sauerkraut (rinsed & drained)
2 C. shredded white Cheddar cheese
1/4 C. melted butter
Preheat oven 400 degrees F.
Spray 9″ X 13″ pan with nonstick spray.
Slice rolls in half & place ‘bottoms’
in pan, cut sides up. Spread 1 tsp. salad
dressing on each bottom piece; top with
a slice or two pastrami. Add 1/8 C.
sauerkraut & 1/4 C. cheese on top of
pastrami. Place tops on rolls & brush with
melted butter. Insert toothpicks through
top buns to keep them together. Heat in
oven 6-8 minutes or until cheese is melted &
meat is warm. Serves 12
Tex-Mex Chili Dogs
1 lb. hot dogs
2 (15 oz, ea) cans chili (with or w/o beans)
1 (10 oz) can Cheddar cheese soup
1 (4 oz) can chopped green chilies
Garnish: crushed Chili-Cheese Fritos,
shredded cheese, chopped tomato,
chopped onion, etc.
If cooking hot dogs with sauce, place hot
dogs in crockpot. Mix remaining ingredients
in a bowl (except garnishes) & pour into
crockpot. Cook on Low, stirring occasionally,
3-4 hours. Serve on buns & top with garnishes.
10 jalapeno peppers*
1 (8 oz) pkg. cream cheese, room temp.
1 (20 oz) can crushed pineapple in heavy
syrup, drained well**
1 (16 oz) pkg. bacon (not thick sliced)
Preheat oven 375 degrees F.
Beat cream cheese by hand or using elec.
mixer until fluffy. Add drained pineapple &
stir until thoroughly combined. Spread
cream cheese mixture into jalapeno halves,
leveling the tops. (do not mound mixture,
it will expand some when cooking & leak
out). Cut fatty ends off bacon (about 1 1/2
inches total). Wrap each stuffed jalapeno
with one slice bacon & arrange on a large
baking pan sprayed with nonstick spray.
Bake 30-35 minutes or until bacon is
crisp. Baste poppers with barbecue
sauce & continue baking 5 minutes
more; remove from oven & serve.
*this recipe makes enough filling for
twice as many poppers – if making
these for a party, double up on
peppers & bacon. Makes 20 poppers
**Use the ‘heavy syrup’ – you need
the extra sweetness from the syrup;
even though drained, pineapple will
be sweeter than the kind packed in
juice or with no sugar added.
Refrigerate any leftovers. Leftover
filling can be used as a spread on
bagels, toast or crackers.
Corned Beef Spread
2 (8 oz, ea) pkgs cream cheese, softened
2 pkgs. thin corned beef (economy priced,
about $1 a pkg.)
5 green onions, diced – (reserve 2 for topping)
1-2 tsp. seasoned salt
crackers for dipping
Diced corned beef small. Place all ingredients
(except crackers) in large mixing bowl; using
elec. mixer, mix until well combined. Line a
small bowl with plastic wrap. Scoop spread into
bowl. Cover bowl with more plastic wrap &
press wrap onto dip lightly. Refrigerate overnight
When serving, top with reserved 2 chopped
“Walking Frito Pie”
Simple recipe – thrown together:
– A batch of chili, beans or no beans
(figure about 1/2 C. chili per Frito
pie and 1-2 Frito pies per guest
chopped green onions
shredded Cheddar cheese
individual bags of Chili Cheese Fritos *
*To make a ‘walking Frito Pie:
(note: before opening the chip bag, give it
a quick squeeze to slightly crush the chips.
This helps them mix with the other
ingredients & makes the chips more
Turn bag on it’s side & cut it open along
the long edge with a pair of scissors so
the opening is nice & big.
Arrange toppings in bowls and have
guests fill their bags with chili & toppings.
Fully Loaded Nachos
1 lb. ground beef
1 (1 oz) pkg. taco seasoning mix
1 (15 oz) can kidney beans, rinsed/
8 C. (about 8 oz) tortilla chips
1 C. shredded Colby & Monterrey
1 tomato, seeded, chopped
Preheat oven 400 degrees F.
Cook meat with taco seasoning as
directed on pkg. Stir in beans. Arrange
chips on large ovenproof platter; top
with meat mixture & cheeses. Bake
3 minutes until cheeses melt. Remove
from oven, top with tomatoes.
*can also use Mexican-style shredded
Hot Chicken Salad
4 C. cooked rotisserie chicken,
chopped (1 1/2 – 2 chickens)
4 C. thinly sliced celery
2 C. mayonnaise
1 C. sliced almonds
1/4 C. grated onion
1 C. (4 oz) shredded Cheddar cheese
2 C. crushed potato chips
Preheat oven 450 degrees F.
Stir together first 5 ingredients in
large bowl. Spoon mixture into an
ungreased 7″ X 11″ baking dish;
sprinkle top evenly with cheese.
Bake, uncovered, 10 minutes. Top
with crushed potato chips & bake
10 more minutes until thoroughly
heated. Serve immediately.
Cheesy Beer Smokies
1 (14.5 oz) jar cheese sauce
1/2 C. beer
1-2 tsp. Tabasco sauce
2 (14 oz, ea) pkgs. Little Smokies
In crockpot combine cheese sauce,
beer & Tabasco sauce; stir until
combined. Add smokies & stir until
coated. Heat on Low 3-4 hours,
stirring through process until heated
through. Serves 8
Stuffed Pizza Casserole
1/2 lb. Italian sausage, casing removed
1/2 lb. ground beef
1 C. sliced fresh mushrooms
1/2 C. chopped red bell pepper
2 (10 oz, ea) cans refrigerated pizza
3 C. shredded mozzarella cheese,divided
1 1/2 C. pizza sauce, divided
Preheat oven 425 degrees F.
Spray 9″ X 13″ pan with nonstick spray.
In large skillet over medium heat, cook
sausage & beef 8-10 minutes or until
browned, stirring occasionally. Stir in
mushrooms & bell pepper; cook 3-5
minutes until just tender; drain & set
aside. Unroll 1 pizza dough; press into
bottom and halfway up sides of prepared
dish. Sprinkle top with 1 C. cheese, top
with 3/4 C. pizza sauce, spoon meat
mixture evenly over sauce & sprinkle
with 1 more cup cheese. Unroll &
place second pizza dough on top of
mixture. Press bottom & top crust
edges together to seal. Make a few small
slits in top crust for steam venting. Bake
15 minutes. Remove from oven, pour
remaining pizza sauce over crust &
sprinkle with remaining cheese. Bake
an additional 8-10 minutes or until
crust is browned. Serves 6
No-Bake S’Mores Cake
1 box graham crackers
2 tubs marshmallow creme (7 oz, ea)
1 (8 oz) tub Cool Whip, thawed
2 tsp. vanilla
1 bag semi-sweet chocolate chips
1 C. heavy whipping cream
1 tsp. salt
Mix marshmallow creme with Cool
Whip until smooth & creamy, using
a hand or stand/counter mixer. Once
smooth, add vanilla; mix again.
Line bottom of a 9″ X 13″ pan with
graham crackers (might have to break
some to fit). Spread one-third marsh-
mallow mixture evenly over graham
crackers; reapeat: grahams & marsh-
mallow mixture. Heat choc. chips &
cream over medium-low heat until
smooth, stirring continually. Once
choc. is completely melted & well
combined, turn off heat. Add salt;
whisk chocolate for about 5-20
minutes. Pour mixture over top
of prepared dessert & place in
freezer, uncovered, for 30 minutes.
Remove from freezer, cover with
plastic wrap & refrigerate overnight.
Our weather is still ‘holding’ – there’s a pretty
big snow storm predicted for tonight for Ohio
and parts South; reading the news, it ‘might’
give us some snow, depending on how high
‘up’ into Michigan it blows (so far it’s saying
‘less than an inch possible’). Right now it’s
cold but sunny/clear – tomorrow it’s supposed
to get really cold with a high of 19 and 100%
chance of snow – oh, brother: Snow falling
from around 11 a.m. – 5 p.m., wind chill -7,
new snow accumulation 2-4 inches – oh,
goodie (snow just around the time I leave
to go to choir practice – yippee). Oh well,
it IS Winter and it IS Michigan, so I’ll just
have to ‘buck up’ and get used to it, right?
Stay warm, enjoy the day – maybe eat/drink
something for a treat? (cocoa, hot coffee/tea,
small chocolate bar – you can see where this is