More Game Day Foods

 

Football countdown is on for Super Bowl Sunday  

Are you ready with snacks?

Spicy Football Cheesy Dip

The recipe is adapted from BHG
Ingredients;

• 2- 8 ounce packages cream cheese, softened
• ¾ cup shredded cheddar cheese (3 ounces)
• ¾ cup shredded Monterey Jack cheese with habanero or jalapeño peppers (3 ounces) (reserve 5 shreds of cheese for football laces at the end)
• ½ cup fresh or frozen corn kernels, thawed
• 2 green onions, thinly sliced
• 1 jalapeño chile pepper, seeded if desired, and finely chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon bottled hot pepper sauce
• ½ teaspoon garlic salt
• pinch cayenne pepper
• 8 slices bacon, crisp-cooked and crumbled or use a jar of bacon bits
  
• Assorted crackers
• Assorted veggie dippers such as carrots, cucumbers, celery, and/or sweet peppers

Directions

• In a large bowl beat together the first 10 ingredients (through the cayenne) until for well combined. Cover and chill 30 to 60 minutes or until easy to handle.
• Shape the cheese mixture into a ball and coat in bacon. Transfer to a serving platter. Shape into a football shape. Decorate with reserved cheese shreds to look like football laces. Serve with assorted crackers and veggie dippers.

French Bread Pizzas

Cook's Notes: Recipe adapted from cookingclassy.com
Ingredients

• 1 (14 oz.) loaf French bread (about 17-inches long, 4-inches wide)
• 1/4 cup olive oil
• 1 cup (scant) pizza sauce
• 1 3/4 cups (7 oz) shredded mozzarella cheese
• 1/4 cup finely shredded parmesan cheese
• Desired toppings (see notes below for ideas)

Directions:

• Move the oven rack up one level and preheat the oven to 425 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil for easier cleanup if desired.
• Cut French bread in half evenly through the length, to create two long portions. Cut each portion in half (creating four pieces total) and place them on a baking sheet.
• Brush both sides with olive oil. Turn upright and bake in a preheated oven for 4 minutes.
• Spread pizza sauce over each piece, sprinkle evenly with mozzarella and parmesan cheeses, then finish with desired toppings.
• Bake in preheated oven until cheese is fully melted, about 10- 13 minutes. If you'd like it more browned then broil during the last 1 minute or so (keep a close eye on it!).
• Serve warm.

Extra Notes: 

1. Don't use French bread that already has a dry crust, the crust should be soft. It should come in a plastic bag and not a paper bag or it will end up too dry and crisp after baking. I like to use sturdier day-old bread.
2. Consider adding 1 minced garlic clove pizza sauce is mild in flavor and some Italian seasoning.
3. Change up sauces by trying pesto, Alfredo, BBQ, or ranch.
4. Toppings to include cooked meats: pepperoni, chicken, sausage, bacon, ham, Canadian bacon, prosciutto, chorizo, roast beef, steak
produce: tomatoes, peppers (bell, banana, etc), mushrooms, zucchini, olives, spinach, onions, sun-dried tomatoes, artichokes, pineapple, peaches, herbs
ranch dressing
4. Different cheeses to include mozzarella (fresh or aged), provolone, asiago, cheddar, romano, parmesan, Havarti, goat cheese, or feta.

ON THE LIGHTER SIDE

MINI BLT BITES

The recipe is adapted from Good Housekeeping Magazine and recipe makes 3-4 lettuce leaves.

• 1/4-1/3 cup small red onion, finely chopped
• 1 tablespoon dark balsamic vinegar vinegar
• Kosher salt and pepper
• 8 oz. sliced bacon
• 12 oz. mixed-color cherry or grape tomatoes, halved or sliced if large
• 1 tablespoon olive oil
• 1 head of butter lettuce, leaves separated
  
  
  
• Blue cheese or herbed feta cheese crumbles, for topping

Directions:

• In a bowl, toss onion with the balsamic and 1/4 tsp each salt and pepper; let sit, tossing occasionally.
• Cook bacon in the oven or on the stovetop until crisp; transfer to a paper towel–lined plate.
• To the bowl with the onion, add tomatoes and oil, and toss to combine. Fill lettuce leaves with bacon and tomato mixture and top with cheese crumbles.