Super Bowl! Time for Snacks
I’m sure you’re all getting ready for a Super Bowl Party on Sunday. I know my friends and I will get together, drink some beer and eat some snacks, although none of us are particularly interested in the game this year. It’s a great time to get together and the game gives us a good excuse!
The most important part of our party is The Snacks!, so I thought it might be nice to provide some recipes for great Super Bowl Snacks. We’ve all ditched the Resolutions right?
You’ll find some of my favorites after the jump. What do you like to eat on game day?
Buffalo Wings (Betty Crocker)
2 quarts oil for frying
1/2 cup Gold Medal® all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
2 packages (1 lb each) chicken drummettes
1/4 cup butter
1/4 cup red pepper sauce
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
In deep fryer or 3-quart heavy saucepan, heat oil to 375°F.
In 1-gallon resealable food-storage plastic bag, mix flour, paprika, red pepper, and salt. Add chicken, seal bag and shake until chicken is coated with flour.
Fry chicken in batches (to avoid over crowding) about 10 minutes each or until brown and no longer pink in center. Drain on paper towels.
Meanwhile, in 1-quart saucepan combine butter, pepper sauce, black pepper and garlic powder; cook over medium-high heat, 3 to 5 minutes, stirring occasionally, until butter is melted and mixture is blended.
In large bowl, toss chicken with butter mixture until completely coated.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve these spicy wings with blue cheese dressing and celery sticks.
Fry wings up to 8 hours ahead of time, store in refrigerator just until ready to serve. To serve, heat oven to 450°F. On an ungreased 15×10 x1-inch baking sheet place chicken. Bake 6 to 8 minutes, or until thoroughly heated. Toss with pepper sauce mixture.
Cheesy Spinach-Artichoke Dip
- YIELD: 5 1/4 cups dip (serving size: 1/4 cup dip and about 6 pita wedges)
- COURSE: Appetizers
- 11 (6-inch) pita bread rounds
- 1/3 cup chopped sun-dried tomatoes, packed without oil
- 1 cup boiling water
- 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (8-ounce) tub light cream cheese, softened
- 1 (8-ounce) carton low-fat sour cream
- 3/4 cup grated Parmesan cheese
- 3/4 cup fat-free milk
- 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
- 1/2 cup diced onion
- 1/2 cup fat-free mayonnaise
- 1 tablespoon red wine vinegar
- 1/4 teaspoon freshly ground pepper
- 2 garlic cloves, crushed
1. Preheat oven to 350°.
2. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted.
3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.
4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.
We always add a nice veggie tray and some crackers. Throw in some Lil’ Smokies in Barbeque Sauce and you’ve got snacks fit for a KING!
If you need more help than I’m giving you here – check out How to Throw a Super Bowl Party on ehow!
I hope you enjoy the game and don’t eat too much!