Snacks for those game-day gatherings
Whether you’re a fan of hoops or simply like getting together with family and friends, everyone enjoys hearty dishes to nibble on as they help root their team to victory. So fill out those game brackets and invite the hungry crowd in for some of these hearty gameday snacks that will have them hoping for overtime.
Buzzer-Beater Dip
- Two packages of real bacon crumbles (approximately 1/4 pound)
- 20 ounces sour cream
- 3-1/2 cups sharp cheddar cheese, finely shredded
- 1/3 cup chives, minced
- 3 teaspoons hot sauce (or more to taste)
- Pepper to taste
- Extra bacon crumbles for garnish if desired
- Waffle fries, baked
In a medium mixing bowl, stir together the bacon crumbles, sour cream, cheddar cheese, chives and hot sauce.
Chill for at least 1 hour or up to 24 hours before serving. Garnish with extra bacon bits and a sprinkle of chives and serve with hot waffle fries for dipping.
Root CHEER Wings
- 2-3/4 cups root beer
- 3 cups ketchup
- 1 tablespoon light brown sugar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 pounds chicken wings
- 2 tablespoons vegetable oil
- Salt and pepper to taste
In a small saucepan over medium-low heat, whisk together root beer, ketchup, brown sugar, honey, Worcestershire sauce, lime juice, garlic powder and onion powder.
Simmer until the flavors meld and the sauce reduces slightly, approximately 10 minutes.
To prepare wings, heat oven to 425 degrees. Set a metal baking rack on a large rimmed baking sheet.
In a large bowl, toss chicken wings with vegetable oil and season well with salt and pepper.
Place wings on wire rack and bake until golden and crispy, 55 minutes to 1 hour. Brush baked wings well with barbecue sauce and broil until caramelized, about 5 minutes.
TACO TIMEOUTS
- 1 pound lean hamburger, cooked and well-drained
- 3 tablespoons taco seasoning (or more to taste)
- 1 cup of salsa
- Large bag of Tostitos scoop chips
- 1 can refried beans
- 1 cup Mexican-blend cheese, shredded
- Toppings: Sour cream, diced green onions and jalapeno slices
Heat oven to 350 degrees. Cook hamburger. Add taco seasoning; continue to cook taco meat, adding salsa and stirring until heated throughout. Set mixture aside.
Place scoop chips on a large cookie sheet. Spoon a small amount of refried beans into each chip, then top with a spoonful of taco meat and then top with a sprinkle of cheese.
Bake for about 8 to 10 minutes or until cheese is completely melted. Top with sour cream, chopped green onions or jalapeno slices if desired. Serve warm.
THREE-POINT Popper Dip
- 16 ounces cream cheese, softened
- 1 cup mayonnaise (not Miracle Whip)
- 6 slices bacon, cooked, crumbled and divided
- 4 ounces diced jalapenos, drained
- 5 ounces diced green chiles, drained
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 cup Mexican-blend cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons unsalted butter, melted
- 1/3 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- Crackers or celery sticks for dipping
- 1 or 2 green onions, for garnish if desired
- 1 jalapeno, sliced and seeded, for garnish
Heat oven to 350 degrees. Spray shallow casserole dish (like a quiche pan) with nonstick spray and set aside.
Add cream cheese and mayonnaise to a mixing bowl and beat with a hand mixer until smooth and combined. Add half of the bacon, diced jalapenos, green chiles, cumin, garlic powder and Mexican and mozzarella cheeses.
Transfer to prepared dish, smooth top with a spatula. Combine melted butter, panko and Parmesan cheese and sprinkle over the top of the dip. Sprinkle remaining bacon pieces over the top.
Bake for 25 minutes, until panko is lightly golden brown and dip is bubbling. If desired, top baked dip with slices of fresh jalapeno and diced green onion. Serve hot with crackers or celery sticks.
Overtime Snack Mix
- One 12-ounce box crispy corn and rice
- 1-1/2 cups mixed nuts
- 1/2 cup packed brown sugar
- 1/2 cup light corn syrup
- 1/2 cup butter
- 1-1/2 cups yogurt-coated cranberries
- 1-1/2 cups chocolate-covered raisins
Heat oven to 300 degrees. In a foil lined roasting pan, combine cereal and nuts; set aside.
In a small saucepan, combine brown sugar, corn syrup and butter. Cook and stir over medium heat until butter is melted and mixture is smooth. Pour over cereal mixture; stir gently to coat.
Bake for 30 minutes, stirring twice. Remove from oven. Spread mixture out on a large piece of buttered parchment paper; cool. Break cereal mixture into pieces; stir in yogurt-covered cranberries and chocolate-covered raisins (mixture will still be warm.)
Store mixture in an air-tight container until ready to serve.