My Top “Big Game” Snacks

My favoritme time of year, The Super Bowl, I personally think that it should be a national holiday, not that Sunday of course, the Monday after lol! Like why should we go to work that day, I mean we are all kind of useless that day anyway right, so it would just be better for all parties involved if we didn’t have to go to work, Right? Who’s with me? lol I will work on getting that done for next year! Below are my favorite dishes for you to bring to your party, i hope I can help you out if you were stuck or didn’t know what to bring to the party! Enjoy!1 Who do you got Eagles or Patriots?

Buffalo Chicken Dip
BUFFALO WING DIP RECIPE

Read Reviews (22)

If you like spice, you’ll love this dip. It’s super cheesy, full of rich flavor and really has that Buffalo wing taste! —Taste of Home Test Kitchen

Featured In: 26 Buffalo Chicken Recipes

MAKES:

24 servings

TOTAL T

INGREDIENTS

Buffalo Wing Dip Recipe photo by Taste of Home
2 packages (8 ounces each) cream cheese, softened

1/2 cup ranch salad dressing

1/2 cup sour cream

5 tablespoons crumbled blue cheese

2 cups shredded cooked chicken

1/2 cup Buffalo wing sauce

2 cups shredded cheddar cheese, divided

1 green onion, sliced

Tortilla chips
DIRECTIONS

In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese. Transfer to a 3-qt. slow cooker. Layer with chicken, wing sauce and 1 cup cheese. Cover and cook on low for 2-3 hours or until heated through.

Sprinkle with remaining cheese and onion. Serve with tortilla chips. Yield: 6 cups.

Originally published as Buffalo Wing Dip in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p92

2). Tangy BBQ Wings

Tangy Barbecue Wings Recipe photo by Taste of Home

TANGY BARBECUE WINGS RECIPE

Read Reviews (21)

I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri

Featured In: 25 Recipes You Didn’t Know You Could Make In a Slow Cooker

MAKES:

24 servings

TOTAL TIME:

Prep: 1 hour Cook: 3 hours

VERIFIED BY Taste of Home Test Kitchen

INGREDIENTS

5 pounds chicken wings

2-1/2 cups ketchup

2/3 cup white vinegar

2/3 cup honey

1/2 cup molasses

2 to 3 tablespoons hot pepper sauce

1 teaspoon salt

1 teaspoon Worcestershire sauce

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/2 to 1 teaspoon liquid smoke, optional

DIRECTIONS

Preheat oven to 375°. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased 15x10x1-in. baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

Drain wings. Place one-third of the chicken in a 5-qt. slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving. Yield: 2 dozen wings.

Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Originally published as Tangy Barbecue Wings in Taste of Home October/November 2003, p31

3) Beer Cheese Dip

Slow Cooker Cheddar Bacon Beer Dip Recipe photo by Taste of Home

SLOW COOKER CHEDDAR BACON BEER DIP RECIPE

My tangy, smoky dip won the top prize at our office party recipe contest. Use your favorite beer or ale, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin

Recommended: 5-Ingredient Slow Cooker Recipes to Make This Summer

MAKES:

10 servings

TOTAL TIME:

Prep: 15 min. Cook: 3 hours

RATE

COMMENT

SAVE

PRINT

VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

INGREDIENTS

18 ounces cream cheese, softened

1/4 cup sour cream

1-1/2 tablespoons Dijon mustard

1 teaspoon garlic powder

1 cup amber beer or nonalcoholic beer

2 cups shredded cheddar cheese

1 pound bacon strips, cooked and crumbled, divided

1/4 cup heavy whipping cream

1 green onion, thinly sliced

Soft pretzel bites

DIRECTIONS

In a greased 3-qt. slow cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through, 3-4 hours.

In last 30 minutes, stir in heavy cream. Top with onion and remaining bacon. Serve with soft pretzel bites. Yield: 4-1/2 cups.

4)Taco Dip

Texas Taco Dip Platter Recipe photo by Taste of Home

TEXAS TACO DIP PLATTER RECIPE

Read Reviews (17)

When I’m entertaining, this colorful dish is my top menu choice. My friends can’t resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas

Featured In: 21 Recipes to Make for Taco Tuesday

MAKES:

20 servings

TOTAL TIME:

Prep: 20 min. Cook: 1-1/2 hours

VERIFIED BY Taste of Home Test Kitchen

INGREDIENTS

2 pounds ground beef

1 large onion, chopped

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (12 ounces) tomato paste

1 can (15 ounces) tomato puree

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

2 teaspoons salt

2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)

1 package (10-1/2 ounces) corn chips

2 cups hot cooked rice

TOPPINGS:

2 cups shredded cheddar cheese

1 medium onion, chopped

1 medium head iceberg lettuce, shredded

3 medium tomatoes, chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

1 cup picante sauce, optional

DIRECTIONS

In a large skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next seven ingredients; simmer for 1-1/2 hours.

Add beans and heat through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. If desired, serve with picante sauce. Yield: 20 servings.

Test Kitchen Tips

Cooking spices in a bit of fat for a minute or two (known as blooming them) helps take off the raw edges and encourages flavors to meld. After draining meat, try cooking it with seasonings for a minute before adding other ingredients.

Make-ahead tip: Cook the beef and bean mixture a day or two in advance.

Sliced jalapenos or bell peppers, minced cilantro and/or chopped green onions can be added if you crave a bit more flavor and color that pops.

Originally published as Texas Taco Dip Platter in Taste of Home April/May 1995, p8

5) Brown Sugar Meatballs

Ham Balls with Brown Sugar Glaze Recipe photo by Taste of Home

HAM BALLS WITH BROWN SUGAR GLAZE RECIPE

Read Reviews (9)

These smoky-sweet meatballs are a Pennsylvania Dutch specialty. I like setting them out when folks come to visit. —Janet Zeger, Middletown, Pennsylvania

Featured In: 42 Holiday Party Snacks Every Host Should Know

MAKES:

72 servings

TOTAL TIME:

Prep: 30 min. Bake: 30 min.

INGREDIENTS

1 pound fully cooked ham, cubed

1 pound ground pork

1 cup milk

1 cup crushed cornflakes

1 large egg, lightly beaten

1/4 cup packed brown sugar

1 tablespoon ground mustard

1/2 teaspoon salt

GLAZE:

1 cup packed brown sugar

1/4 cup vinegar

1 tablespoon ground mustard

DIRECTIONS

Preheat oven to 350°. Pulse ham in batches in a food processor until finely ground. Combine with the next seven ingredients just until mixed. Shape into 1-in. balls; place in a single layer on greased 15×10-in. rimmed baking pans.

For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. Spoon over ham balls. Bake until ham balls are just beginning to brown, 30-35 minutes, rotating pans and carefully stirring halfway through. Gently toss in glaze. Serve warm. Yield: about 6 dozen.

If you want here more recipes and ideas for Super Bowl Snacks click here!

And go Eagles, only because I dont want Tom Brady to get another ring!!!!