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GAME DAY SNACKS

25 recipes
SERVING IDEAS, PARTY THEMES & TIME-SAVING TIPS

Edition

DRINKS, DIPS, FINGER FOODS & DESSERTS

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8 FUN FINGER FOODS

TIPS

GAME DAY PARTY ENTERTAINING

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GAME DAY SNACKS Edition

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4 ENTERTAINING TIPS

DIPS
7 7 8 8 9 9 10 10
Hot Crab Dip Spinach Artichoke Dip Spicy Cheesy Chicken Dip Creamy Roasted Red Pepper Spread Seven Layer Dip Grapefruit Salsa Apple Pie Spread Simple Veggie Dip

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FINGER FOODS
13 13 14 14 15 15 16 16
Simple Spare Ribs Quick Broiled Shrimp Lobster-stuffed Eggs Fried Scallops Italian Stuffed Mushrooms Steakhouse Bites Crock Pot Buffalo Wings Seasoned Sweet Potato Fries

DESSERTS
19 19 20 20 21 21 22 22
Strawberry Tarts Amaretto Truffles Melon Bowl Football Brownies Cream Cheese Pound Cake Mini Cheesecakes Gingersnap Pears Pecan Pie Bars

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GAME DAY PARTIES ARE ALL ABOUT GREAT FOOD, FRIENDS AND DRINKS (NOT TO MENTION A BALL GAME OF SOME SORT…)
Score a touchdown this year by hosting the hottest big game party on the block. Invite your closest football-loving buddies, set the stage for a laid-back get-together (seating around the television is a must!), and, of course, prep a yummy and easy menu featuring lots of delicious snacks. Football food is all about tailgate-style partying, so keep the fare casual – but forget boring old burgers and dogs. Serve up snack-style dips, finger foods, and, of course, to-die-for-desserts. Here are some great recipes to keep your team noshing until the final two-minute warning.

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10 ENTERTAINING
TIPS
Since this is a football party, the TV is the guest of honor. So, stack your coffee table or end tables with several plates of pick-me-up appetizers, chips and dips and quick, sweet bites. You can also set up a main buffet table for items that need to be on warming or chaffing dishes.

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Stick with plastic and paper serving products to save on clean up later. The exception? Cool cocktail glasses and chilled pints for beer. Take guests up on all offers to bring anything, or make your bash a potluck from the get-go. Be sure to pack up leftovers and send guests home with a "doggie bag." Decorate your home with each team's colors and ask each guest to wear clothing representing the team they are rooting for. You can even set up seating in your home designated for each team's fan base!

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Circulate often to check out your guests' drink status. Offer to refill them, so they don't have to get up – and lose their prized spot in front of the TV!

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3) Instead of having to "man the bar," set out several
pitchers of pre-made cocktails and fill galvanized buckets with several varieties of beer so guests can simply help themselves. Be sure to offer some non-alcoholic beverage choices for those blessed designated drivers. Soda, water, juice, tea and coffee are great choices. You can even make a "mocktail" – but be sure to label it clearly or keep it far away from other pitchers of the loaded stuff. If your big game bash is family-friendly, make sure the kids have fun, too! (They may not want to watch football for four hours – go figure.) Set up some kid tables in another room or off the main party area with craft supplies and instructions, coloring books and crayons, Play-Doh, and soft footballs that they can toss around.

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6) Prepare, prepare, prepare. You don't want to be stuck in
the kitchen and miss the kickoff, so make sure you prepare all the dishes ahead of time. Appetizers, dips, finger foods and grab-and-go desserts are ideal for this. Warming plates and chaffing dishes can help keep hot items warm.

7) Get creative with some friendly bets – and go beyond
the game. Ask guests to guess which commercial will be the best and if there will be a “wardrobe malfunction” or other half-time mishap.

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dips
GO WAY BEYOND THE NORM WHEN IT COMES TO DIPS. While chips and salsa always tend to
grace the big game spread, take your gridiron get-together to the next level with these great dip recipes that will have your guests making multiple trips to the sidelines to snack!

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dips
Hot Crab Dip
SERVES 12 1 cup fresh mushrooms, chopped 3/4 cup orange juice 1 can artichoke hearts, well drained and chopped 2/3 cup fat-free mayonnaise dressing 1/3 cup green onions, sliced 1/3 cup Parmesan cheese, grated 1/4 cup diced pimiento 1 pkg. lump crabmeat, drained, flaked, and cartilage removed

Directions 1. Spray an unheated medium saucepan with nonstick coating. Heat over medium-high heat. 2. Add mushrooms; cook and stir until tender. Remove from heat. 3. Add orange juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento. 4. Gently fold in crabmeat. Transfer mixture to a 1-quart casserole. 5. Bake, uncovered, in a 400°F oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. 6. Stir before serving. Serve warm with pita chips, vegetable dippers, or assorted crackers. Makes about 3-1/2 cups. 7. To make pita chips, cut 4 pita rounds in half, horizontally. Cut each half into 6 wedges. Place in a single layer on an ungreased baking sheet. Bake in a 350°F oven for 8 to 10 minutes.

TIP: Sour cream and mayonnaise are the base of most dips
so plan your menu ahead and buy in bulk to save money.

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Spinach Artichoke Dip
SERVES 24 1 can artichoke hearts 1 cup sour cream 1 cup mayonnaise 1/2 cup frozen spinach, thawed and well drained 1 pkg. dry vegetable soup mix

Directions 1. Place all ingredients into a blender. 2. Pulse the blender until you have the consistency you desire. 3. Chill. 4. Serve with sourdough bread cut into squares.

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dips
Spicy Cheesy Chicken Dip
SERVES 12 2 8-oz. pkgs. cream cheese, softened 1/2 cup ranch dressing 1/2 cup chunky blue cheese dressing 1/2 cup cayenne pepper sauce (like Frank’s Red Hot) 1 cup crumbled bleu cheese 2 lbs. cooked, shredded chicken (or 2 9.75-oz. cans cooked chicken breast, drained) 2 medium jalapeno peppers, seeded and finely diced 1 cup celery, finely chopped 1 cup shredded Monterey Jack cheese 1/2 cup Provolone cheese 1 bag of pita chips 1 carrot 1 celery stalk Directions 1. Preheat oven to 350°F. 2. In a large bowl, whisk together first five ingredients — cream cheese through crumbled bleu cheese — until blended well. 3. Next, slowly fold in remaining ingredients. 4. Pour mixture into lasagna pan, spread evenly and cook for 25 minutes or until heated through. 5. Stir. Serve with pita chips, carrots and celery.

Creamy Roasted Red Pepper Spread
SERVES 18 1 jar (12 oz.) roasted red peppers 1/2 cup chopped fresh parsley 1 teaspoon minced garlic or roasted garlic 1/2 cup finely shredded Parmesan cheese 1 package (8 oz.) cream cheese, cubed Fresh parsley sprigs (optional) KEEBLER® TOWN HOUSE® Original crackers Directions 1. Drain peppers. Pat dry with paper towels. Set aside. 2. In food processor combine parsley and garlic. Cover and process until combined. Add peppers and Parmesan cheese. Process until smooth. Gradually add cream cheese through feed tube, processing until combined. 3. Spoon into serving bowl. Garnish with parsley, if desired. Serve with crackers.

Visit http://www.snackpicks.com/townhouse.aspx for nutrition information and more recipes.

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dips
Seven Layer Dip
SERVES 32 1 16 oz. can refried beans, traditional variety 1 4-1/2 oz. can chopped green chiles, undrained 1 tbsp. fresh limejuice, plus 2 tbsp. fresh lime juice for avocado layer 2 tsp. chili powder 1/4 tsp. ground cumin 3 avocados, halved and pitted, with flesh spooned out 1 cup sour cream 1/2 cup mayonnaise 1 cup salsa (drain to equal if salsa is very thin) 3/4 cup sliced canned black olives, drained 1 cup grated pepper Jack cheese 1/2 cup thin sliced scallion greens, green part only Directions 1. Mix beans, chiles, 1 tbsp. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 tbsp. lime juice and 1/2 tsp. of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise. 2. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. Dip can be covered and refrigerated up to two days. To serve, sprinkle with green onions.

Grapefruit Salsa
A citrusy twist on traditional chips and salsa, this grapefruit salsa is great for dipping or as a side dish to grilled meats – perfect big game fare!
SERVES 12 2 tbsp. lime juice 1 tbsp. olive oil 1 tsp. minced jalapeno 1/2 red bell pepper, minced 2 tbsp. minced red onion 1 large grapefruit, peeled, membrane removed, sectioned, chopped 1/4 tsp. ground cardamom 2 tbsp. chopped fresh cilantro leaves Directions Toss all together. Serve chilled as side dish to barbecued meat, seafood and nachos.

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TIP: This sweet spread can replace dessert.

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dips

Apple Pie Spread
Serves 16 1 package (8 oz.) reduced-fat cream cheese, softened 1 tablespoon apple juice 2 tablespoon brown sugar 1/2 teaspoon cinnamon or apple pie spice 1 medium red apple, chopped 1/4 cup chopped pecans KEEBLER® TOWN HOUSE® Original crackers Directions 1. In small mixing bowl beat cream cheese and juice on medium speed of electric mixer until fluffy. Beat in brown sugar and cinnamon or spice. 2. Stir in apple and pecans. Garnish as desired. Serve with crackers NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds. Visit http://www.snackpicks.com/townhouse.aspx for nutrition information and more recipes.

Simple Veggie Dip
Serve this dip alongside your favorite raw, cut vegetables like carrots, celery, bell peppers, cucumbers and even cherry or grape tomatoes.
Serves 12 1 cup mayonnaise 1 tbsp. tarragon vinegar 1/2 tsp. grated onion 1 tbsp. horseradish sauce 1/2 tsp. curry powder 1/2 tsp. salt

Directions 1. Place all the ingredients in a mixing bowl. Mix well. 2. Serve after chilling for 2 to 3 hours.

TIP: Look for pre-cut trays of veggies and add your own dip.

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finger foods
THERE IS NO NEED TO STAND ON CEREMONY FOR A BIG GAME BASH. Ban forks
and spoons in favor of a football fan’s favorite tools – hands! Finger foods are sure to please the whole crowd, and they will satisfy big hungers – even if the game goes into overtime.

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finger foods
Simple Spare Ribs
Since spare ribs are almost all bone, allow one pound per person.
Serves 6 6 lbs. pork spare ribs 2 tbsp. vegetable oil Kosher salt, to taste Black pepper, to taste Directions 1. Prepare fire for indirect-heat cooking in a covered grill. Rub ribs with vegetable oil and season both sides with salt and pepper. 2. Place ribs, not overlapping, over indirect heat on grill. Close grill hood and cook ribs NOT directly over coals for 1 1/2 hours, until ribs are very tender. 3. In final minutes of grilling, baste ribs with barbecue sauce. Cut and serve ribs with remaining sauce on the side.

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TIP: Offer a variety of dipping sauce flavors served
in individual cups so your guests can grab and go!

Quick Broiled Shrimp
Pair these easy shrimp with store-bought cocktail sauce for a super simple seafood treat.
Makes 30 1 1/2 lb. shrimp 1/4 cup butter 1 clove garlic, crushed Directions 1. Shell shrimp and devein. 2. In a pan heat butter and garlic. 3. Dip shrimp in butter mixture. 4. Broil for 3 minutes on each side. 5. Chill and serve or serve warm.

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finger foods
Lobster-stuffed Eggs
Makes 36 1 lb. cooked lobster meat 2/3 cup mayonnaise 1 tbsp. chili sauce 1 tsp. onion, grated 1 tsp. green pepper, chopped 1 tsp. chopped pimiento 1 1/2 dozen hard cooked eggs 1/8 cup chopped fresh parsley Directions 1. Chop lobster meat. 2. Place in a bowl and mix with mayonnaise, chili sauce, onion, green pepper, and pimiento. Chill mixture. 3. Cut eggs in half lengthwise and remove yolks. 4. Mash yolks. 5. Add the yolks to lobster mixture. 6. Spoon mixture into the egg white "cup." 7. Garnish with parsley.

Fried Scallops
Serves 6 2 lbs. scallops 1 egg, beaten 1 tbsp. milk 1 tsp. salt 1/4 tsp. black pepper 1/2 cup flour 1/2 cup dry breadcrumbs

Directions 1. Cut large scallops in half. 2. In a bowl combine egg, milk and seasonings. 3. Combine flour and crumbs in another bowl. 4. Dip scallops in egg mixture then roll in flour and crumb mixture. 5. Place scallops in a heavy frying pan with about an 1/8 inch of salad oil. 6. Fry on medium heat. 7. When scallops are brown on one side, turn carefully and brown the other side. 8. Drain on a paper towel.

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finger foods
Italian Stuffed Mushrooms
Serves 10 1 lb. button mushrooms 1 small onion, finely chopped 6 tbsp. butter 1 tsp. minced garlic 3 oz. cream cheese, softened 2 tbsp. grated Parmesan 1 tbsp. grated Asiago cheese 2 tsp. dried parsley flakes 1 cup packaged herbed stuffing Directions 1. Preheat oven to 425°F. 2. Wash and dry mushrooms, remove stems. 3. Dice 1 cup worth of stems, set aside. 4. Melt 2 tablespoons butter in a saucepan then brush butter over mushrooms. 5. Place mushrooms, cap side down, on a cookie sheet. 6. Melt remaining 4 tablespoons of butter in same saucepan. Add stems, onion and garlic. 7. Sauté until tender, remove from heat. 8. Stir in softened cream cheese. Add Parmesan and Asiago cheeses, parsley and stuffing. 9. Mix all ingredients thoroughly. 10. Scoop mixture into mushroom caps, bake for 15 minutes or until heated through.

Steakhouse Bites
Serves 5 10 KEEBLER® TOWN HOUSE® Original crackers 4 oz. deli roast beef, thinly sliced 10 asparagus spear tips, blanched 2 tablespoons prepared horseradish 2 radishes, thinly sliced Directions Top crackers with roast beef, asparagus tips, horseradish and radish slices. Serve immediately. Visit http://www.snackpicks.com/townhouse.aspx for nutrition information and more recipes.

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finger foods
Crock Pot Buffalo Wings
Serves 10 4 lbs. chicken wings 1 1/2 cup bottled chili sauce 3 tbsp. bottled hot pepper sauce Directions 1. Cut off and discard wing tips. 2. Cut each wing into two sections. 3. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 10 minutes or until chicken is browned, turning once. 4. Transfer chicken to crock pot. 5. In a bowl combine chili sauce and hot pepper sauce and pour over chicken wings. 6. Cover and cook on low heat setting for 4 to 5 hours or on high heat for 2 to 2 1/ 2 hours.

pTIP:

Don’t have enough slow cookers to keep everything warm? Ask to borrow your gal pal’s or better yet, have them pot luck to the party.

Seasoned Sweet Potato Fries
Serves 12 1 dozen sweet potatoes, cut into inch sticks, not peeled 1 tbsp. olive oil 2 tsp. paprika 2 tsp. chili powder 2 tsp. cayenne or to taste 2 tsp. black pepper 2 tsp. salt Directions 1. In a large bowl, combine all the spices and oil. 2. Preheat oven to 450°F and line two large baking sheets with foil. 3. Place baking sheets inside oven while heating. 4. Toss sweet potatoes, olive oil and spices to coat well. 5. Remove baking sheets from the oven and brush lightly with olive oil or lightly coat with nonstick cooking spray. 6. Arrange sweet potato fries in a single layer on the baking sheets and bake for 20 to 30 minutes, tossing occasionally until crisp tender and golden brown. Remove from oven and re-season, if necessary. 7. Serve warm on a flat dish, drizzled with ketchup and mustard or serve them standing up in a short decorative drinking glass with condiments nearby for dipping.

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desserts
DESSERT IS OUR FAVORITE OVERTIME ACTIVITY OF ALL!
Make sure to offer a variety of after-dinner choices for those who still feel like noshing well into the fourth quarter and beyond. Go for some quick and easy sweet treats that guests can pick up and pass – no muss, no fuss.

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desserts
Strawberry Tarts
Serves 6 7 fresh strawberries, cut large 1 cup water 1/2 cup sugar 2 tbsp. cornstarch 1/8 tsp. ground cinnamon 6 tart shells Directions 1. Place 1 cup strawberries and water in blender. 2. Blend until pureed. 3. Transfer to a small saucepan and bring to a boil. 4. Cover and reduce heat and simmer for 5 minutes. 5. Strain. 6. Reserve liquid. 7. Discard pulp. 8. Return liquid to saucepan.

9. Combine sugar, cornstarch and cinnamon in a small bowl. 10. Add to strawberry liquid and stir until smooth. 11. Bring to a boil and cook until mixture thickens, stirring constantly. 12. Pour into tart shells or cups.

p TIP: Individual desserts are great for eating in front of the TV and save you from slicing and plating.
Amaretto Truffles
Serves 6 1 cup semi-sweet chocolate chips 2 tbsp. cream cheese 1/4 cup butter at room temperature 3 tbsp. amaretto 1 cup toasted almonds, finely chopped 1 egg yolk Directions 1. Melt chocolate in a microwave safe bowl until it's soft and gooey. 2. Add butter to it 1 tbsp. each time and beat well. 3. Add egg yolk into mixture and beat well. 4. Add cream cheese and amaretto. Beat well. 5. Cover and refrigerate for about 2 hours or until firm. 6. Make balls out of this mixture and roll in almonds to coat. If you really want to get cute, try forming little football shapes instead of perfectly round balls. 7. Refrigerate and serve.

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desserts
Melon Bowl
Serves 4 2 cantaloupes 2 cups fresh strawberries 1 cup fresh blueberries 1/4 cup gin (optional) 1 1/2 tbsp. lemon juice 2 tsp. sugar (optional) Directions 1. Cut each cantaloupe in half and remove seeds. 2. Prick cavities lightly with a fork. 3. Combine strawberries, blueberries, gin, lemon juice and sugar in a bowl. 4. Toss lightly. 5. Spoon fruit mixture into cantaloupe halves. 6. Chill for a few hours and serve.

Football Brownies
Serves 6-10 2 cups white sugar 1 cup butter 1/2 cup cocoa powder 1 tsp. vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup walnut halves (optional)

Directions 1. Melt the butter or margarine and mix all ingredients listed in order. 2. Bake at 350°F for 20 to 30 minutes in a 9 x 13 inch greased pan. 3. When brownies have cooled, use a metal football-shaped cookie cutter to make little "footballs" – then use a white icing pen to make the football "laces."

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desserts
Cream Cheese Pound Cake
SERVES 10 1 8-oz. pkg. cream cheese 3 sticks of butter 3 cup of sugar 6 eggs 3 cups of flour Dash of salt 1 tsp. vanilla Lemon juice (optional) Directions 1. Bake in a tube pan, bundt pan or 2 loaf pans at 325°F for 1 1/ 2 hours (check with your oven so you don't overcook it). You can prick the cake right out of the oven and pour some lemon juice over it. 2. Cut into easy-to-grab slices.

Mini Cheesecakes
SERVES 12 16 oz. cream cheese, softened 2/3 cup granulated sugar 1 tbsp. lemon juice 1 tbsp. vanilla 2 eggs 3 graham crackers, crushed 2 tbsp. sugar 3 tbsp. melted butter Directions 1. With a mixer blend cream cheese, sugar, lemon juice, vanilla and eggs. 2. In a bowl combine the crackers, sugar and butter. 3. Mix until moist. 4. Place aluminum liners in muffin pan. 5. Add one tablespoon of cracker mixture to each liner and press down. 6. Add cream cheese filling, about two tablespoons in each cup. Bake at 375°F for 15 to 20 minutes. 7. Test for doneness with a toothpick. 8. Let cool, chill. 9. Top with a fruit topping or fresh berries, if desired.

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desserts
Gingersnap Pears
SERVES 4 1 can pear halves, drained 12 gingersnaps, crushed 2 tbsp. sugar 2 tbsp. butter

Directions 1. Arrange pear halves, cut side up in a 9-inch cake pan. 2. Combine remaining ingredients in a bowl. 3. Mix well. 4. Spread over pears. 5. Bake at 300°F for 20 minutes. 6. Serve while still warm.

p TIP: Turn your favorite pie into a finger food bar for easy serving.
Pecan Pie Bars
SERVES 12 Crust: 1/2 cup softened butter 1/2 cup light brown sugar, packed tight 2 cup of all-purpose flour 1 tsp. baking powder Filling: 4 eggs 2/3 cup light brown sugar, packed tightly 1 cup dark corn syrup 1/3 cup molasses 3 tbsp. all-purpose flour 2 cups pecan halves Directions 1. Beat together butter and 1/2 cup brown sugar. Stir in flour and baking powder until crumbly. 2. Press mixture into a buttered 9x13x2-inch baking pan. Bake at 350°F for 12 to 15 minutes. 3. In a mixing bowl, beat eggs. 4. Stir in 2/3 cup brown sugar, corn syrup, molasses and flour. 5. Blend well. 6. Stir in the pecan halves. 7. Pour pie-filling mixture over hot baked crust. 8. Bake at 350°F for 25 minutes.

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