sheknows cookbooks: the big game snacks edition

GAME DAY SNACKSEdition

8 FUN FINGER FOODSSERVING IDEAS, PARTY THEMES & TIME-SAVING TIPS

25recipesDRINKS, DIPS, FINGER FOODS & DESSERTS

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10 GAME DAY PARTY ENTERTAINING

TIPS

ENTERTAINING TIPS

DIPSHot Crab DipSpinach Artichoke DipSpicy Cheesy Chicken DipCreamy Roasted Red Pepper SpreadSeven Layer DipGrapefruit SalsaApple Pie SpreadSimple Veggie Dip

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FINGER FOODSSimple Spare RibsQuick Broiled ShrimpLobster-stuffed EggsFried ScallopsItalian Stuffed MushroomsSteakhouse BitesCrock Pot Buffalo WingsSeasoned Sweet Potato Fries

DESSERTSStrawberry TartsAmaretto TrufflesMelon BowlFootball BrowniesCream Cheese Pound CakeMini CheesecakesGingersnap PearsPecan Pie Bars


GAME DAY PARTIES ARE ALLABOUT GREAT FOOD, FRIENDS ANDDRINKS (NOT TO MENTION A BALLGAME OF SOME SORT…) Score a touchdown this year by hosting thehottest 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 easymenu featuring lots of delicious snacks.

Football food is all about tailgate-stylepartying, so keep the fare casual – butforget boring old burgers and dogs. Serveup snack-style dips, finger foods, and, ofcourse, to-die-for-desserts. Here are somegreat recipes to keep your team noshinguntil the final two-minute warning.

1) Since this is a football party, the TV is the guest ofhonor. So, stack your coffee table or end tables with severalplates of pick-me-up appetizers, chips and dips and quick,sweet bites. You can also set up a main buffet table for itemsthat need to be on warming or chaffing dishes.

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

3) Instead of having to "man the bar," set out severalpitchers of pre-made cocktails and fill galvanized buckets withseveral varieties of beer so guests can simply help themselves.

4) Be sure to offer some non-alcoholic beverage choicesfor those blessed designated drivers. Soda, water, juice, teaand coffee are great choices. You can even make a "mocktail" –but be sure to label it clearly or keep it far away from otherpitchers of the loaded stuff.

5) If your big game bash is family-friendly, make surethe kids have fun, too! (They may not want to watch footballfor four hours – go figure.) Set up some kid tables in anotherroom or off the main party area with craft supplies and instruc-tions, coloring books and crayons, Play-Doh, and soft footballsthat they can toss around.

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

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

8) Stick with plastic and paper serving products to saveon clean up later. The exception? Cool cocktail glasses andchilled pints for beer.

9) Take guests up on all offers to bring anything, or makeyour bash a potluck from the get-go. Be sure to pack up left-overs and send guests home with a "doggie bag."

10) Decorate your home with each team's colors and askeach guest to wear clothing representing the team they arerooting for. You can even set up seating in your home desig-nated for each team's fan base!


10 ENTERTAININGTIPS

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

dips❋


SERVES 24

1 can artichoke hearts1 cup sour cream1 cup mayonnaise1/2 cup frozen spinach, thawedand well drained1 pkg. dry vegetable soup mix

Directions1. Place all ingredients into ablender.2. Pulse the blender until youhave the consistency you desire.3. Chill.4. Serve with sourdough breadcut into squares.

SERVES 12

Directions1. 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 bak-ing sheet. Bake in a 350°F oven for 8 to 10 minutes.

Hot Crab Dip

Spinach Artichoke Dip

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

dips

1 cup fresh mushrooms, chopped3/4 cup orange juice1 can artichoke hearts, well drained and chopped2/3 cup fat-free mayonnaise dressing1/3 cup green onions, sliced1/3 cup Parmesan cheese, grated1/4 cup diced pimiento1 pkg. lump crabmeat, drained, flaked, and cartilage removed

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dips

SERVES 18

1 jar (12 oz.) roasted red peppers1/2 cup chopped fresh parsley1 teaspoon minced garlic or roasted garlic1/2 cup finely shredded Parmesan cheese1 package (8 oz.) cream cheese, cubedFresh parsley sprigs (optional)KEEBLER® TOWN HOUSE® Original crackers

Directions1. Drain peppers. Pat dry with paper towels. Set aside.2. In food processor combine parsley and garlic. Coverand process until combined. Add peppers and Parmesancheese. Process until smooth. Gradually add cream cheesethrough feed tube, processing until combined.3. Spoon into serving bowl. Garnish with parsley, ifdesired. Serve with crackers.

Creamy Roasted Red Pepper Spread

SERVES 12

2 8-oz. pkgs. cream cheese, softened1/2 cup ranch dressing1/2 cup chunky blue cheese dressing1/2 cup cayenne pepper sauce (like Frank’s Red Hot)1 cup crumbled bleu cheese2 lbs. cooked, shredded chicken (or 2 9.75-oz. cans cooked chicken breast, drained)2 medium jalapeno peppers, seeded and finely diced1 cup celery, finely chopped1 cup shredded Monterey Jack cheese1/2 cup Provolone cheese1 bag of pita chips1 carrot1 celery stalk

Directions1. 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.

Spicy Cheesy Chicken Dip


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


SERVES 32

1 16 oz. can refried beans, traditional variety1 4-1/2 oz. can chopped green chiles, undrained1 tbsp. fresh limejuice, plus 2 tbsp. fresh lime juice for avocado layer2 tsp. chili powder1/4 tsp. ground cumin3 avocados, halved and pitted, with flesh spooned out1 cup sour cream1/2 cup mayonnaise1 cup salsa (drain to equal if salsa is very thin)3/4 cup sliced canned black olives, drained1 cup grated pepper Jack cheese1/2 cup thin sliced scallion greens, green part only

Directions1. Mix beans, chiles, 1 tbsp. of lime juice, chili powder, cumin, and a pinch of salt in a smallbowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 tbsp. lime juice and1/2 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 bot-tom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. Dip canbe covered and refrigerated up to two days. To serve, sprinkle with green onions.

Seven Layer Dip

A citrusy twist on traditional chips and salsa, this grapefruitsalsa is great for dipping or as a side dish to grilled meats –perfect big game fare!

SERVES 12

2 tbsp. lime juice1 tbsp. olive oil1 tsp. minced jalapeno1/2 red bell pepper, minced2 tbsp. minced red onion1 large grapefruit, peeled, membrane removed, sectioned, chopped1/4 tsp. ground cardamom2 tbsp. chopped fresh cilantro leaves

DirectionsToss all together. Serve chilled as side dish to barbecued meat, seafood and nachos.

dips

Grapefruit Salsa

Serve this dip alongside yourfavorite raw, cut vegetables likecarrots, celery, bell peppers,cucumbers and even cherry orgrape tomatoes.

Serves 12

1 cup mayonnaise1 tbsp. tarragon vinegar1/2 tsp. grated onion1 tbsp. horseradish sauce1/2 tsp. curry powder1/2 tsp. salt

Directions1. Place all the ingredients in a mixing bowl.Mix well.2. Serve after chilling for 2 to 3 hours.

Simple Veggie Dip

Serves 16

1 package (8 oz.) reduced-fat cream cheese, softened1 tablespoon apple juice2 tablespoon brown sugar1/2 teaspoon cinnamon or apple pie spice1 medium red apple, chopped1/4 cup chopped pecansKEEBLER® TOWN HOUSE® Original crackers

Directions1. In small mixing bowl beat cream cheese and juice on medium speed ofelectric mixer until fluffy. Beat in brown sugar and cinnamon or spice. 2. Stir in apple and pecans. Garnish as desired. Serve with crackersNOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Apple Pie Spread


dipsTIP: This sweet spread can replace dessert. ❋

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

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

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 pleasethe whole crowd, and they will satisfy big hungers – even if the game goes into overtime.

finger foods


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Since spare ribs are almost all bone,allow one pound per person.

Serves 6

Directions1. Prepare fire for indirect-heat cooking in acovered grill. Rub ribs with vegetable oil andseason both sides with salt and pepper.2. Place ribs, not overlapping, over indirectheat on grill. Close grill hood and cook ribsNOT directly over coals for 1 1/2 hours, untilribs are very tender.3. In final minutes of grilling, baste ribswith barbecue sauce. Cut and serve ribs withremaining sauce on the side.

Pair these easy shrimp withstore-bought cocktail sauce fora super simple seafood treat.

Makes 30

1 1/2 lb. shrimp1/4 cup butter1 clove garlic, crushed

Directions1. 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.

Quick Broiled Shrimp

finger foods

Simple Spare Ribs

6 lbs. pork spare ribs2 tbsp. vegetable oilKosher salt, to tasteBlack pepper, to taste

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

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Makes 36

Directions1. 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.

Lobster-stuffed Eggs

Fried ScallopsServes 6

Directions1. 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 andcrumb mixture.5. Place scallops in a heavy frying pan with about an1/8 inch of salad oil.6. Fry on medium heat.7. When scallops are brown on one side, turn carefullyand brown the other side.8. Drain on a paper towel.

2 lbs. scallops1 egg, beaten1 tbsp. milk1 tsp. salt

1/4 tsp. black pepper1/2 cup flour1/2 cup dry breadcrumbs

finger foods


1 lb. cooked lobster meat2/3 cup mayonnaise1 tbsp. chili sauce1 tsp. onion, grated1 tsp. green pepper, chopped1 tsp. chopped pimiento1 1/2 dozen hard cooked eggs1/8 cup chopped fresh parsley

Serves 10

Directions1. 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 thenbrush butter over mushrooms. 5. Place mushrooms, cap side down, on acookie sheet. 6. Melt remaining 4 tablespoons of butter insame saucepan. Add stems, onion and garlic. 7. Sauté until tender, remove from heat. 8. Stir in softened cream cheese. Add Parmesanand Asiago cheeses, parsley and stuffing. 9. Mix all ingredients thoroughly. 10. Scoop mixture into mushroom caps, bake for15 minutes or until heated through.

Serves 5

10 KEEBLER® TOWN HOUSE® Original crackers4 oz. deli roast beef, thinly sliced10 asparagus spear tips, blanched2 tablespoons prepared horseradish2 radishes, thinly sliced

DirectionsTop crackers with roast beef, asparagus tips,horseradish and radish slices. Serve immediately.

Steakhouse Bites

finger foodsItalian Stuffed Mushrooms

1 lb. button mushrooms1 small onion, finely chopped6 tbsp. butter1 tsp. minced garlic3 oz. cream cheese, softened2 tbsp. grated Parmesan1 tbsp. grated Asiago cheese2 tsp. dried parsley flakes1 cup packaged herbed stuffing


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


Serves 10

Directions1. Cut off and discard wing tips.2. Cut each wing into two sections.3. Place chicken on the unheated rack of a broilerpan. Broil 4-5 inches from the heat about 10 minutesor until chicken is browned, turning once.4. Transfer chicken to crock pot.5. In a bowl combine chili sauce and hot peppersauce and pour over chicken wings.6. Cover and cook on low heat setting for 4 to 5hours or on high heat for 2 to 2 1/2 hours.

Crock Pot Buffalo Wings

Serves 12

Directions1. 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 oliveoil or lightly coat with nonstick cooking spray.6. Arrange sweet potato fries in a single layer on the baking sheetsand bake for 20 to 30 minutes, tossing occasionally until crisp tenderand golden brown. Remove from oven and re-season, if necessary.7. Serve warm on a flat dish, drizzled with ketchup and mustard orserve them standing up in a short decorative drinking glass withcondiments nearby for dipping.

1 dozen sweet potatoes, cut into inch sticks, not peeled1 tbsp. olive oil2 tsp. paprika2 tsp. chili powder2 tsp. cayenne or to taste2 tsp. black pepper2 tsp. salt

finger foods

4 lbs. chicken wings1 1/2 cup bottled chili sauce3 tbsp. bottled hot pepper sauce

Seasoned Sweet Potato Fries

TIP: 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.

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

desserts❋


desserts


Serves 6

7 fresh strawberries, cut large1 cup water1/2 cup sugar2 tbsp. cornstarch1/8 tsp. ground cinnamon6 tart shells

Directions1. 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.

Strawberry Tarts

Serves 6

1 cup semi-sweet chocolate chips2 tbsp. cream cheese1/4 cup butter at room temperature3 tbsp. amaretto1 cup toasted almonds, finely chopped1 egg yolk

Amaretto Truffles

Directions1. Melt chocolate in a microwave safe bowl until it'ssoft 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 tocoat. If you really want to get cute, try forming littlefootball shapes instead of perfectly round balls.7. Refrigerate and serve.

TIP: Individual desserts are great for eating in front of the TV and save you from slicing and plating.❋

desserts


Serves 6-10

2 cups white sugar1 cup butter1/2 cup cocoa powder1 tsp. vanilla extract4 eggs1 1/2 cups all-purpose flour1/2 tsp. baking powder1/2 tsp. salt1/2 cup walnut halves (optional)

Football Brownies

Directions1. 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 cookiecutter to make little "footballs" – then use a white icing pen tomake the football "laces."

Serves 4

2 cantaloupes2 cups fresh strawberries1 cup fresh blueberries1/4 cup gin (optional)1 1/2 tbsp. lemon juice2 tsp. sugar (optional)

Directions1. Cut each cantaloupe in half and remove seeds.2. Prick cavities lightly with a fork.3. Combine strawberries, blueberries, gin, lemon juiceand sugar in a bowl.4. Toss lightly.5. Spoon fruit mixture into cantaloupe halves.6. Chill for a few hours and serve.

Melon Bowl

desserts


SERVES 10

1 8-oz. pkg. cream cheese3 sticks of butter3 cup of sugar6 eggs3 cups of flourDash of salt1 tsp. vanillaLemon juice (optional)

Directions1. Bake in a tube pan, bundt pan or 2 loafpans at 325°F for 1 1/2 hours (check withyour oven so you don't overcook it). Youcan prick the cake right out of the ovenand pour some lemon juice over it.2. Cut into easy-to-grab slices.

Cream Cheese Pound Cake

SERVES 12

16 oz. cream cheese, softened2/3 cup granulated sugar1 tbsp. lemon juice1 tbsp. vanilla2 eggs3 graham crackers, crushed2 tbsp. sugar3 tbsp. melted butter

Directions1. With a mixer blend cream cheese, sugar, lemon juice, vanillaand 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 andpress down.6. Add cream cheese filling, about two tablespoons in eachcup. 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.

Mini Cheesecakes


desserts

SERVES 4

1 can pear halves, drained12 gingersnaps, crushed2 tbsp. sugar2 tbsp. butter

Directions1. 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.

Gingersnap Pears

SERVES 12

Crust:1/2 cup softened butter1/2 cup light brown sugar, packed tight2 cup of all-purpose flour1 tsp. baking powder

Filling:4 eggs2/3 cup light brown sugar, packed tightly1 cup dark corn syrup1/3 cup molasses3 tbsp. all-purpose flour2 cups pecan halves

Directions1. Beat together butter and 1/2 cup brown sugar. Stir in flourand 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.

Pecan Pie Bars

TIP: Turn your favorite pie into a finger food bar for easy serving.❋

sheknows cookbooks: the big game snacks edition

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sheknows game day snacks

football party

thehottest big game

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party themes time

finger foods andgrab

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