Last Minute Game Recipes

Cruncy Taco Mix
(Like Chex Mix)

1/2 C. butter
3 tsp. chili powder
1 1/2 tsp. ground cumin
3 C. Fritos corn chips
2 C. Bugles
1 C. cashews
1 C. (shelled) pumpkin seeds

Preheat oven 300 degrees F.
Spray a large, rimmed baking
sheet with nonstick cooking spray.
Place a layer of paper towels on

In large microwaveable bowl – melt
butter. Add chili powder & cumin –
stir well to combine. Add Fritos,
Bugles, cashews & pumpkin seeds
to butter mixture – stir gently to coat
completely. Pour mixture onto prepared
sheet evenly. Bake 15-20 minutes,
stirring every 5 minutes. Remove from
oven & gently pour onto paper towels
to cool. Store in ziplock bag for up to
2 weeks. Makes 7 cups

Jalapeno Popper Chicken Wings

2 1/2 lb. cooked chicken wings,
baked or fried
4 slices bacon, cut into small chunks
1 T. flour
3 cloves garlic, minced
1/2 C. milk
6 oz. cream cheese
3 jalapeno peppers, halved/
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. cayenne pepper

While wings are cooking/baking:
Add bacon to medium saucepan over
medium heat – cook until almost crispy.
Add garlic, jalapeno & flour – cook,
stirring constantly 2-3 minutes until
slightly browned. Reduce heat to Low
& stir in milk, cream cheese, cumin,
paprika & cayenne. Turn heat back to
medium; whisk constantly, until
mixture thickens & comes to a boil.
Remove from heat & taste – adjust
seasonings with salt/pepper. When
wings are cooked, toss in prepared
sauce. Serves 6

Green Chile Guacamole

2 ripe avocados
1/2 C. chopped green chiles*
1/4 C. red onion, finely diced
2 large cloves garlic, finely minced
1 1/2 tsp. chopped fresh cilantro
1/2 medium roma tomato, seeded/
1/2 tsp. coarse sea salt
fresh lime juice (2 T. or 1/2 a lime)

Cut avocados in half, remove pit** &
spoon avocado into a bowl. Smash
avocado until it reaches your desired
consistency (a little chunky is best).
Add remaining ingredients & gently
stir to combine. Taste & adjust salt,
as needed. Serve with choice of

*Poster used roasted Hatch green chiles

**Store leftover guacamole with pit
placed in guacamole
(helps it
stay fresh longer).

Easy Beer Cheese Soup

6 slices bacon
1 medium onion, diced
1 carrot, peeled/diced
2 cloves garlic, diced
4 oz. pimientos, drained
2 T. butter
1/2 C. flour
4 oz. cream cheese, softened/cubed
12 oz. sharp Cheddar cheese, grated
3 C. chicken broth
8 oz. beer
1 C. whole milk (or Half & Half)
1 T. Dijon mustard
1 tsp. Worcestershire sauce
salt/pepper, to taste

Optional garnishes:
Chives, thinly sliced
cooked/crumbled bacon
3 slices bread cut into cubes
2 T. olive oil
1/2 tsp. smoked paprika
In large pot or Dutch oven add bacon
& cook until crisp over medium heat,
stirring as needed. Transfer bacon to
a paper towel-lined cutting board or
plate – let cool. Add onion & carrot
to pot & cook in bacon grease over
medium heat, stirring frequently,
5-6 minutes until onions are translucent.
Add garlic & pimientos; stir & cook 1-2
minutes. Add butter & let melt. Stir in
flour – cook 2-3 minutes. Slowly add broth,
beer & milk – simmer 15-20 minutes until
thick.  Remove from heat & add cream cheese,
stirring until mostly combined. Transfer, in
batches, to a blender – blend until smooth.
Return soup to pot & slowly add grated
cheese, a handful at a time, stirring until
fully incorporated. Stir in Dijon & Worc.
sauce – season to taste. Serve topped with
croutons. Serves 8

Preheat oven 400 degrees F.
In small bowl toss bread cubes with olive
oil & smoked paprika – spread onto a
baking sheet in single layer & bake 8-12
minutes until croutons are crisp.
Ladle hot soup into bowls & garnish with
croutons, chives, crumbled bacon &


Peanut Butter Sheet Cake


2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 3/4 C. sugar
1 C. butter (2 sticks)
1 C. water
1/2 C. peanut butter, crunchy or smooth
1/2 C. milk (or buttermilk)
1 tsp. vanilla
2 eggs


1 stick butter
1/4 C. peanut butter, crunchy or smooth
1/4 C. milk (or buttermilk)
1 tsp. vanilla
3 1/2 C. powdered sugar
Optional topping:
chopped nuts
Preheat oven 350 degrees F.
Line a 15 X 10″ baking pan/edged
sheet pan with foil.
In large bowl whisk flour, baking soda,
salt & sugar. In a saucepan combine
butter, water & peanut butter – bring to
boil. Remove from heat & slowly stir in
milk & vanilla – pour in bowl with flour
mixture & stir with a spoon to mix. Add
eggs & stir until all ingredients are wet &
well mixed; pour batter into prepared pan.
Bake 15-20 minutes until a toothpick
inserted into center of cake comes out clean.
Frost cake while still hot.

In a saucepan combine butter, peanut butter &
milk – bring to boil. Remove from heat & add
powdered sugar & vanilla, stirring to melt all
ingredients together. (You can add more milk
if frosting gets too thick). Pour over hot cake &
spread with a knife to cover entire cake. Sprinkle
top with chopped nuts, if desired.

Jalapeno Popper Chicken Chili

1 1/4 to 1 1/2 lb. boneless skinless
chicken thighs
5 slices bacon
1 small onion, diced
5 jalapeno peppers, minced (seeded &
ribs removed)
3 cloves garlic, minced
salt/black pepper, to taste
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. ground coriander
1 (14-15 oz) can diced tomatoes
1 (14 – 15 oz) can white beans, like
1/2 C. frozen corn
8 oz. cream cheese, cubed
1/3 C. minced cilantro

shredded Cheddar cheese, for serving

Place chicken thighs in a pan with a lid; cover
with water & simmer, covered, until cooked
through. Reserve cooking water & set chicken
aside to cool – cut into bite-sized pieces.
In large soup pot, cook bacon until crisp. Remove &
set aside on a paper towel-lined plate to drain.
Pour out bacon grease, leaving a couple teaspoons
in the pot. With heat on medium, add onion,
jalapenos & garlic to pot. Cook, stirring often,
until they begin to soften; stir in chili powder,
cumin, coriander & some salt/pepper – cook
1 more minute. Pour tomatoes & about 1 C.
of chicken poaching liquid into pot. Add corn,
beans & chicken – bring to low boil. Reduce heat
to a simmer & cook, stirring occasionally, about
15 minutes. Stir in cream cheese – continue to
stir until cream cheese is melted & thoroughly
mixed. Taste for seasoning & adjust salt/pepper,
if needed. If chili is too thick, add a bit more
poaching liquid. Crumble bacon into chili &
stir in cilantro – top with shredded Cheddar
cheese & serve.


Layered Chili Cheese Dip

1 (8 oz) pkg. cream cheese, softened
1/2 C. chunky salsa
1 (19 oz) can Campbell’s Chunky
Roadhouse Beef & Bean Chili
1 C. shredded Cheddar (or Mexican
blend) cheese (about 4 oz)
2 green onions, chopped (about 1/4 C.)
1/4 C. diced tomatoes
1/4 C. chopped fresh cilantro

Tortilla chips or “Scoops”
Preheat oven 350 degrees F.
In bottom of a 9-inch pie plate, spread
cream cheese. Spread salsa over top &
top with chili. Sprinkle top with cheese.
Bake 20 minutes until hot. Top with
green onions, tomatoes & cilantro.
Serve with dippers
Serves 20

Cheesy Garlic Steak Fajitas

1 T. olive oil
2 large red bell peppers (or other
colors) cut into 2″ strips (about 4 C.)
1 large onion, thinly sliced (about 1 C.)
2 cloves garlic minced
1 1/2 lb. beef skirt steak (or) boneless
beef sirloin steak, 3/4″ thick, cut into
very thin strips
1 (10.5 oz) can Cheddar cheese soup
1 T. lime juice
6 (8 inch) flour tortillas, warmed
1 (16 oz) jar chunky salsa
1/2 C. shredded Cheddar cheese (optional)
1/2 C. chopped avocado (optional)
1 tsp. hot sauce (optional)
1/2 C. sour cream (optional)
1/2 C. shredded lettuce (optional)
1 lime, cut into wedges

Heat oil in deep 12-inch skillet over
medium-high heat. Add peppers & onion –
cook until tender, stirring occasionally.
Add garlic – cook/stir 30 seconds. Remove
mixture from skillet. Add beef to skillet &
cook until well browned, stirring often.
Remove beef from skillet. Stir soup & lime
juice into skillet & heat to boil. Return
veggies & steak to skillet – cook until
mixture is hot & bubbling. Spoon about
1/4 C. mixture down center of each tortilla.
Top with salsa, cheese, avocado, hot sauce,
sour cream & lettuce (if desired). Wrap
tortillas around filling & serve with lime
wedges. Serves 6




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