As the 2011-2012 college and professional football seasons come to a close and you want to show off that new, big screen TV Santa left under the tree, it’s time to have a game day get together.
When it comes to game time, what’s on the menu can be as important as who is on the field. Delight your fellow fans with a game time menu that’s sure to please everyone.
Here’s a list of items to consider when preparing for your party:
• 1-Step Buffalo Hummus - Simply combine a tub of classic hummus with one and a half tablespoons of Tabasco Buffalo Style Hot Sauce and serve with fresh veggies, crackers or pita bread.
• Pizza - Grab some frozen individual-sized cheese pizzas, as well as a variety of toppings - from pepperoni and sausage to black olives and mushrooms - and set up a pizza bar so guests can make their own pizza. Then pop each pizza into the oven for a delicious meal catered to each particular guest.
• Devilish Eggs - A take on the traditional deviled egg, add some heat with Tabasco sauce.
• Spinach and Artichoke Dip - Served hot or cold, this dip goes great with tortilla chips.
To add even more heat to your traditional game day spread, serve Buffalo Chicken Chili. Combine chicken, fire-roasted tomatoes and pinto beans, with chili powder, cumin and Buffalo style hot sauce, for a legendary addition to your recipe playbook (complete recipe to follow). And for a creamy kick, finish each bowl with a bit of crumbled blue cheese.
Further elevate your football fare - it’s easy to add a little something special to typical football viewing foods. Provide some unexpected toppings for your burgers, such as pickled vegetables or interesting cheeses like jalapeño cheddar, smoked Gouda or gorgonzola.
Swap the usual potato chips and onion dip for some artisanal breads or crackers with Boursin® Gourmet Spreadable cheese. With a re-closable lid and enticing flavors like Vermont White Cheddar and Sage or Spinach and Artichoke, these cheeses are easily transported for an enjoyable addition to any party spread.
Or try Vermont White Cheddar and Sage Pretzel Bites, which are small and manageable in size, but big in flavor (recipe to follow).
For more great entertaining ideas and recipes, visit www.boursincheese.com.
When it’s time to watch the big game, kick the party up a notch with foods that will keep the party going from kickoff to post-game interviews.
Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.
These ideas from Bob Evans will keep fans satisfied throughout the season:
Dips and Appetizers: Finger foods made more fun with a little extra zip.
• Sausage con queso dip - Spicy sausage, cheese and your favorite salsa - a tasty combo with just the right amount of heat.
• 7-layer taco dip - Made with Bob Evans Original Roll Sausage, it’s zesty, it’s cheesy and it’s tasty (recipe to follow). Just don’t forget the tortilla chips for dipping.
• Spicy meatballs - Serve on their own or in a hoagie bun.
• Wings - Jerk, Buffalo, or barbecued. Have plenty of extra napkins.
Sides: Skip the same old stuff and spice things up.
• Corn on the cob with chipotle lime butter.
• Jalapeño cornbread.
• Smokin’ hot baked beans.
Desserts: Sugar and spice - how very, very nice.
• Chocolate chip cookies (recipe to follow)
• Gingersnaps or molasses-spice cookies.
• Snickerdoodle cookies.
• Vanilla ice cream with cinnamon topping.
• Cheesecake brownie bites with raspberry sauce.
Bake your way to perfection
From Snickerdoodles to classic chocolate chip - cookies are the go-to dessert for all occasions. Following are simple tips and tricks to make the perfect batch of cookies every time.
• Build a great foundation of basics - That means using high quality butter, large eggs and pure extracts, this will help make runny or lumpy batter a thing of the past. As for bake ware essentials, rimless light-colored baking sheets produce golden cookie bottoms and cookie scoops make picture perfect batches.
• Go nutty - To add extra crunch to nuts, try toasting them first to bring out their natural flavor and aroma. Stir small amounts over medium heat until fragrant, or for larger quantities place the nuts in a single layer on a rimmed baking sheet and bake at 350 degrees for 10-15 minutes. Cool, chop, enjoy.
Vermont White Cheddar and Sage Pretzel Bites
Created by Chef Emily Peterson; makes about 4 dozen
1 cup warm water
1 tablespoon sugar
1 tablespoon dark honey or molasses
1 packet active dry yeast
1 container Vermont White Cheddar and Sage Boursin Gourmet Spreadable Cheese
3 cups plus 1/2 cup all-purpose flour
4 cups water
1/2 cup baking soda
1 egg, beaten with 1 tablespoon cold water
1/2 cup coarse sea salt
In electric mixer bowl fitted with paddle attachment, combine water, sugar, honey and yeast. Mix to combine and let sit 5 minutes until top is slightly foamy. Stir in cheese and switch paddle for dough hook attachment. Mixture will be slightly lumpy.
With mixer on slow, stir in 3 cups flour. Use mixer to knead dough for 3 minutes. Turn machine off and cover bowl with plastic wrap. Allow to rise for 1 hour.
Heat oven to 450 degrees and line baking sheet with parchment paper or silicon baking mat.
In pot, bring remaining water and baking soda to a boil. Meanwhile, turn dough out onto a floured surface. If sticky, add extra 1/2 cup flour and hand-knead until dough is soft.
Pull sections of dough off and roll into gumball-sized bites. Line bites up on baking sheet fairly close together.
When finished, drop bites into boiling baking soda water a few at a time and cook until bites float to surface, about 25 seconds.
Using slotted spoon, remove bites several at a time. Rest spoon on folded paper towels to drain, then place bites on baking sheets.
Brush bites with egg wash, sprinkle with sea salt and bake until dark golden brown, about 12 minutes. Rotate baking sheets halfway through.
7-Layer Taco Dip
Preparation time: 15 minutes; cooking time: 10 minutes; makes 8 servings
1 pound Bob Evans Original roll sausage
1, 16-ounce can refried beans
1, 4.5-ounce can chopped green chiles
1, 1.25-ounce package taco seasoning mix
1, 16-ounce container sour cream
1, 11-ounce jar salsa
1, 6-ounce can sliced black olives
1 large tomato, diced
1 bunch green onions, chopped
2 cups (8 ounces) shredded Mexican cheese blend
In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
Spread sausage mix into 7-inch-by-11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
Serve immediately with chips. Refrigerate leftovers.
For more ways to liven up your game-time food, visit www.bobevans.com.
Source: Bob Evans
Buffalo Chicken Chili
Makes 6 servings
3 tablespoons vegetable oil
2 celery stalks, diced
1 medium onion, diced
1 green bell pepper, seeded and diced
2 large garlic cloves, minced
1 pound ground chicken or turkey
2 tablespoons chili powder
2 tablespoons ground cumin
1-1/2 teaspoons salt
1, 28-ounce can fire-roasted diced tomatoes
1/2 cup water
1/4 cup Tabasco brand Buffalo Style Hot Sauce
1, 15.5-ounce can pinto beans, rinsed and drained
3 tablespoons crumbled blue cheese
Heat oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper, and garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables to bowl with slotted spoon.
Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium-high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin and salt; cook 1 minute.
Add tomatoes with their liquid, water and Buffalo style hot sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add beans; cook 5 minutes longer.
To serve, top each serving with crumbled blue cheese.
For more crowd-pleasing recipes, visit www.tabasco.com.
Ultimate Chocolate Chocolate Chip Cookies
Chocolate chip cookies (Nestlé Toll House) are America’s favorite and come in all shapes and textures. For soft and cakey cookies, use 3/4 cup butter and reduce brown sugar to ? (half) cup. For thinner, crispy cookies, increase butter to 1-1/4 cups and sugar to 1-1/4 cups. For a richer taste, try substituting Nestlé Toll House Dark Chocolate Morsels made with 53 percent Cacao real dark chocolate for the traditional semi-sweet morsels. And for extra-chocolatey cookies, try the following:
Makes 48 cookies
4 cups (two, 12-oounce packages) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided
2-2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
Preheat oven to 375 degrees.
Melt 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.
Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 cups morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
For more baking inspiration, and to become a Very Best Baker, visit www.VeryBestBaking.com
Source: Nestle USA
From Family Features