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Samzmom



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Posts: 1286
Date: Sat Jan 29 12:42 PM, 2005
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 Game, Party, Fun Foods to Snack on!

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We love to watch the Chiefs (eventhough they lose) and we also like to get family and friends together for game or movie nights. These are great snacks that you can make a meal of and they feed a crowd. We love to do a little snack buffet when we go to my sister's house, and have friends over. These are really good snacky meals, hope ya'll try them! Coe

MACHO NACHOS

1 can refried beans
1 large bag white corn tortilla chips
1 medium onion, chopped
1 cup shredded pepper jack
1 jalapeno, sliced crosswise, plus extra for garnish
1 can chili, or your favorite chili recipe
1 cup shredded Cheddar
1 cup sour cream
1 cup green onion, chopped
1 tomato, diced


Have all the prepped ingredients easily accessible to assemble nachos.

Preheat the oven to 350 degrees F.

In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos. On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with some onions, jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar. Repeat this layering process until ingredients are used up. Save some of the jalapeno slices for garnish. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot.


CHILI DOG NACHOS

1 tablespoon vegetable oil, 1 turn of the pan
1 pound ground sirloin
Salt and pepper
2 hog dogs, sliced into 1/2- inch pieces
1 small onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoon ground cumin
1 (eight-ounce) can tomato sauce
1 sack yellow corn tortilla chips
1 sack, 10 ounces, shredded yellow Cheddar
Sour cream, garnish
Salsa, garnish
2 scallions, chopped


Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.

Preheat broiler.

Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.


ASIAN GLAZED WINGS


2 tablespoons vegetable or olive oil
12 whole chicken wings, drummers and tips
Salt and pepper
3/4 cup plum sauce
1/2 cup orange juice, eyeball it
2 inches ginger root, peeled
3 tablespoons tamari, dark soy sauce, eyeball it
1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves


Preheat oven 400 degrees F.

Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time.

Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.

Serve hot or room temperature.


MINI BURGERS


8 thin slices white bread
Olive oil cooking spray
1 pound lean ground beef
1 pack (1-ounce) pot roast seasoning
1 egg, lightly beaten
2 tablespoons Worcestershire sauce


Make the toasts 1 day ahead. Preheat oven to 400 degrees F.

Take 8 slices white bread and cut out 32 circles using a 1 3/4-inch round pastry cutter or an empty, clean 6-ounce tomato paste can. Arrange discs on an unlined sheet pan and spray lightly with olive oil. Toast rounds for 7 minutes. When cool, store in an airtight container.

Make the burgers the day of. Preheat oven to 400 degrees F.

Mix ground beef, seasoning, egg, and Worcestershire sauce in a large bowl. Form 1-inch meatballs using 1 tablespoon of meat mixture per ball. Arrange on a broiling pan, leaving an inch space between meatballs. Using index finger, gently poke holes in the middle of each meatball. Bake for 12 minutes. Turn temperature to broil and cook for another 5 minutes. Let stand 7 minutes before transferring to toasts.

Gently fill each burger hole with ketchup or mustard. Serve warm.


"POKER" POTATO CHIPS


1 cup all-purpose flour
4 packs roasted garlic dressing mix
2 medium sweet potatoes, sliced thinly
2 large red skin potatoes, sliced thinly
Vegetable oil, for deep frying
Salt and pepper


Combine flour and garlic dressing mix in a large resealable plastic bag. Set aside.

Rinse and dry potatoes. Using a mandoline slicer, cut thinly into round disks. Starting with sweet potatoes, add about half of the slices to the seasoned flour. Shake in bag. Arrange on a sheet pan and repeat with remaining potatoes. Chill seasoned potatoes for about 20 minutes.

Pour oil into a large, heavy-bottomed Dutch oven until it is a little less than halfway up the sides of the pot. Heat oil to 375 degrees F.

In small batches, fry potatoes until crisp. Drain on paper towels season with salt and pepper, to taste. Repeat with the rest of the potato chips.


BILLIARD ROOM PIZZA WHEEL

1 (16-ounce) package frozen sage sausage
2 tablespoons Mexican rice seasoning
8 ounces roasted garlic tomato sauce
1 (15 1/2-ounce) can black beans, drained and rinsed
1/2 cup 1/4-inch diced green bell pepper
1/2 cup 1/4-inch diced red bell pepper
1 (13.unce) pre-made pizza dough
1 (2.25-ounce) can sliced black olives, drained
1 cup pre-shredded Cheddar/jack cheese blend

Special equipment (15-inch) pizza pan


Preheat oven to 375 degrees F.

Crumble sausage into pan, add 1 tablespoon of the Mexican seasoning, tomato sauce, and beans. Cook on medium heat for 5 minutes, stirring occasionally. Add diced peppers and let simmer for another 8 minutes. Set aside.

On a floured surface, unroll dough to fit in 15-inch round pan. Arrange sausage filling around sides of dough. Top with cheese and black olives. Using a pie cutter mark 8 slits in the center of the pan. Gently lift each triangle over the filling and tuck tip under the sides. Repeat with remaining triangles. Bake for 20 to 25 minutes or until crust is a golden brown. Serve warm.



PARTY MEATBALLS

1/4 cup vegetable oil
2 pounds frozen beef meatballs, thawed
2 tablespoons all-purpose flour
1 (14-ounce) can reduced-sodium beef broth
1 1/2 cups whole milk
1/4 cup sour cream
1 tablespoon Swedish meatball seasoning
2 tablespoons diced chives
Seasoning salt


Heat oil in a heavy large skillet over medium-high heat. Add meatballs and cook until brown, about 8 minutes. Using tongs, transfer meatballs to a bowl. Add flour to skillet and cook 1 minute over low heat, scraping up browned bits from bottom of skillet. Stir in broth, milk, sour cream, meatball seasoning, chives and seasoning salt, to taste, using a whisk.

Return meatballs to skillet. Simmer until liquid thickens enough to coat meatballs, about 5 minutes. Remove skillet from heat. Spoon sauce on top of meatballs and serve immediately.



SPINACH TRIANGLES

*We had these at my sister's party after she graduated with her MBA. They are sooooo delicious (and healthy because they are spinach...bonus)!

1/2 cup ricotta cheese
2 tablespoons butter
1 cup chopped fresh parsley leaves
1 (10-ounce) package frozen creamed spinach
1 tablespoon pepper
1 teaspoon ground nutmeg
2 tablespoons ouzo
1 (3.5-ounce) package reduced fat crumbled feta cheese
1/4 cup minced pepperoncini peppers and their juices
1 box phyllo dough, thawed
Extra-virgin olive oil


Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.

In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.

Preheat oven to 375 degrees F.

In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.


HOGS IN A SLEEPING BAG (like pigs in a blanket...only BIGGER!)

1 (16-ounce) package polska kielbasa
2 sheets puff pastry, thawed and lightly rolled out (available in frozen food case)
1 egg
Honey mustard, barbeque sauce or apricot jam, for serving, optional


Preheat oven to 400 degrees F.

Cut kielbasa into 6 (4-inch) pieces. Cut puff pastry sheets into thirds (6 strips). Roll each piece of kielbasa in puff pastry and place on a baking sheet.

Beat egg in a small dish and brush generously over pastry. Bake until pastry is golden brown and puffed, about 20 minutes. Serve with mustard, barbeque sauce, or jam, if desired.


CRABBY PATTIES

8 ounces good white crabmeat, picked free of all shells
1 (5-ounce) jar Cheddar-horseradish spread (recommended: Kraft Old English)
2 tablespoons mayonnaise
1 teaspoon garlic powder
1/2 cup butter (1 stick), softened
Dash hot sauce or cayenne pepper
8 large toasted english muffin halves
Chopped parsley leaves, for garnish


Preheat oven to 425 degrees F.

In a large bowl, combine crab, cheese spread, mayonnaise, garlic powder, butter and hot sauce. Divide mixture evenly over english muffin halves and spread. Score each round into quarters and place on a greased baking sheet. Bake until topping is heated through and golden brown on top, about 10 to 15 minutes. Cut into wedges along score lines and arrange on a plate.

Sprinkle with parsley. Serve hot. These freeze and store well for drop-in company. Makes 68 snack bites.


PEANUT BUTTER CUP MINI CHEESECAKES

Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups

Filling:
2 (unce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs


Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving

Makes 12


TACO SOUP

*Can be made in crockpot or on stove. Cook on low 6 to 8 hours if using crockpot.

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish


Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.


CHILI CHEESE BALL

The traditional cheese ball goes Mexican! Serve with Frito's "Scoops", veggies or crackers!

2 (unce) packages cream cheese, softened
1/3 cup ORTEGA Salsa - Homestyle Recipe (Mild)
1 (1.25-ounce) packet ORTEGA® Taco Seasoning Mix
2 (unce) packages cream cheese, softened
1 cup chopped pecans, toasted
1 cup shredded cheddar cheese

1. Combine cream cheese, salsa and taco seasoning mix in a medium bowl. Shape into a ball; coat with pecans and cheese.

Makes 8 servings.


7 LAYER FIESTA DIP

1 (unce) package cream cheese, softened
1 tablespoon taco seasoning mix (your favorite brand)
1 cup prepared guacamole (make your own or use ready-made)
1 cup tomato-based salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1 (2-ounce) can sliced black olives
1. Mix cream cheese and seasoning mix. Spread on bottom of 9-inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture.
2. Serve immediately. Refrigerate any remaining dip.
3. Serve with tortilla chips.


Serves 6.

Cook's Note: If you like, double the recipe ingredients and use a 13 x 9 x 2-inch glass dish for a larger party.



RANCH PARTY MIX

9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups small pretzel twists*
2 cups bite-size cheese crackers
3 Tbsp. butter or margarine, melted
1/2 cup grated Parmesan cheese
1 packet (1 ounce) Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix

Mix cereal, pretzel twists* and crackers in large Glad® plastic food-storage bag. Add remaining ingredients; seal bag. Shake until well mixed.

*If serving to children under four years old, omit pretzels.

Makes 13 cups.


ORIGINAL RANCH SPINACH DIP

1 packet/1 oz. Hidden Valley® Original Ranch® Dips Mix
1 container/16 oz. Sour cream
1 box/10 ounces Frozen chopped spinach, thawed and well-drained
1 can/8 oz. Water chestnuts, rinsed, drained and chopped
1 round loaf French Bread

Fresh vegetable sticks

Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

Makes 2 cups.


THE OWL'S FAVORITE HOT WINGS (Just like the ones from that "naughty" restaurant with scantily clad waitresses and (allegedly) delicious wings...not that I've ever been there...cause I havn't).:wierdface:

WINGS:

Ingredients:
4 1/2 LB - 5 LB. Chicken Wings ( cut into drumettes and flappers)
2 C. Whole Wheat Flour
1 C. All Purpose Flour
2 1/2 tsp. salt
1 tsp. Paprika
1/4 tsp. Cayenne Pepper

Preparation:
In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes.
When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried,place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.

SAUCE:

Ingredients:
3 Sticks Butter (softened)
1/2 C. + 2 Tbs. Tobasco Sauce
3 Tbs. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbs. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbs. Chili Sauce

Preparation:
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks.

*SERVE WITH COLD BLUE CHEESE AND/OR RANCH DRESSING


VELVEETA HOT POPPERS

Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 24 pieces (about 2x1/2x1/2 inches each)
12 medium fresh jalapeño peppers (about 1/2 lb.), cut in lengthwise half, seeded
1/2 cup milk
1 cup flour
1/2 cup seasoned dry bread crumbs
1 bottle (24 oz.) PLANTERS Peanut Oil, for frying

Preparation
PRESS 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then in combined flour and bread crumbs, turning to evenly coat all sides. Repeat to coat each pepper twice. Place on baking sheet.
FREEZE 5 hours or until firm.
ADD 6 poppers to hot oil (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining poppers. Serve warm.


CHEESY BEAN DIP

Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans
3/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
WHEAT THINS Snack Crackers

Preparation
MIX VELVEETA, beans and salsa in medium saucepan; cook on medium heat 5 minutes or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
SERVE warm with tortilla or corn chips.

HOT BROCCOLI DIP

Ingredients
1 loaf (1-1/2 lb.) round sourdough bread
1/2 cup chopped celery
1/2 cup chopped red pepper
1/4 cup chopped onion
2 Tbsp. butter or margarine
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed
Few drops hot pepper sauce

Preparation
PREHEAT oven to 350°F. Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 minutes. Cool slightly.
MEANWHILE, cook and stir celery, red pepper and onion in butter in medium saucepan on medium heat until tender. Reduce heat to low. Add VELVEETA; cook until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; mix well. Cook until heated through, stirring constantly.
SPOON into bread loaf. Serve hot with toasted bread pieces, NABISCO Crackers and/or assorted cut-up vegetables.


HEATHER'S QUESO DIP (My friend Heather used to make this for all of our office get togethers...there was NEVER any left!)

Ingredients
1/2 cup chopped onion
1 Tbsp. butter or margarine
1 can Rotel diced tomatoes and green chilies
3/4 lb. (12 oz.) VELVEETA, cut up

Preparation
COOK and stir onion in butter in medium saucepan on medium-high heat until tender. Reduce heat to low.
ADD Rotel and process cheese spread; cook until process cheese spread is melted, stirring occasionally.

SERVE hot with assorted cut-up vegetables or baked tortilla chips.



CHEESEY POTATO SKINS

Ingredients
4 large baked potatoes
2 Tbsp. butter or margarine, melted
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 Tbsp. chopped red pepper
2 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1 Tbsp. green onion slices

Preparation
PREHEAT oven to 450°F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut shells crosswise in half. Place, skin sides down, on baking sheet; brush with butter.
BAKE 20 to 25 minutes or until crisp and golden brown.
FILL shells evenly with VELVEETA; continue baking until VELVEETA begins to melt. Top with remaining ingredients.