Tasty Tuesday - Super Bowl Snacks

As you know, Sunday is Super Bowl Sunday. It also happens to be Rich's birthday so he gets to pick the snacks this year. I am not sure what we are going to go with yet but here are some of my favorite game day appetizers

Buffalo Chicken Dip - I can't take credit for this recipe but it has quickly become a favorite. I often cup this recipe in half if making it for a smaller group

6 boneless, skinless chicken breasts; cooked

2 packages (8-oz each) cream cheese, softened

1 cup wing sauce** (I use Texas Pete's wing sauce)

1 cup blue cheese salad dressing (you can also use ranch dressing)

1 cup celery; chopped

4 stalks of celery for dipping

crackers and tortilla chips

Cut chicken into bite sized pieces. Mix with softened cream cheese. Add wing sauce and dressing. Mix well. Stir in chopped celery. Put mixture into 9x13 pan (8x8 if making a smaller batch) and bake at 350* for 20 minutes. Serve with crackers, celery and chips.

** Please note that there is a difference between hot sauce and wing sauce. If you want a milder version of this dip then use 3/4 cup wing sauce and 1 1/4 cup blue cheese.

Broccoli Bites
2 (10oz. each) pkgs. frozen chopped broccoli
2 cups herb stuffing mix (chicken is ok)
½ cup grated Parmesan cheese
6 eggs, beaten
1 ½ sticks butter, softened
½ tsp. Salt
¼ tsp. Pepper
¾ cup shredded Parmesan cheese
1-cup honey mustard salad dressing (I prefer Ken’s)

Cook broccoli according to directions; drain well. In a medium bowl, combine cooked broccoli, stuffing mix, cheese, eggs, butter, salt, pepper and parmesan cheese. Roll mixture into small balls, about 1 inch. Freeze, well covered for at least 3 hours. Preheat over to 350 degrees. Place frozen balls on lightly greased cookie sheet. Bake until brown 15-20 minutes. Serve with honey mustard salad dressing as a dipping sauce.


Loaded Baked Potato Skins

4 Large baking potatoes

4tbs. olive oil

16 ounces sour cream

4 slices cooked bacon, crumbled (real bacon bits will work too)

4 tbs. thinly sliced scallions or green onions
8 tablespoons cheddar and/or monterrey Jack cheese
4 tbs. kosher salt

Preheat oven to 400 degrees. Wash and dry potatoes. Rub potatoes with olive oil and then roll in kosher salt. Pierce potatoes with a knife and bake 45 minutes, or until tender. Cool.
Cut potatoes in half lengthwise and scoop potato out, leaving a 1/4" of potato on the skin.
Halve potatoes again then brush the inside of the potatoes with olive oil and sprinkle with salt. Place under broiler for about 5 minutes or until light brown. Fill skins with cheese, scallions and bacon. Broil until cheese melts and serve with sour cream.

Fruit Dip
1 (3.4 ounce) package instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened

1 cup confectioners' sugar

1 cup whole milk

In a medium bowl, mix together the vanilla pudding mix, frozen whipped topping, cream cheese, confectioner's sugar and milk. Serve chilled with strawberries, grapes, cantaloupe and pineapple chunks.