Archive | February, 2013

Super Bowl Snacks!

5 Feb


All Superbowl Snacks

 

I had a few friends over yesterday to watch the Beyonce concert. I mean… the Super Bowl. We all got pretty excited about making some snacks for it and went a little crazy. Here are my three favorite recipes!

 

Mini Corn Dogs:

Mini Corn Dogs

 

  • Canola oil
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 1 (8.5-ounce) can cream-style corn
  • 1/3 cup finely grated onion
  • 1 1/2 cups buttermilk
  • 1 (14 oz) package mini hot dogs
  • Long toothpicks

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

Place each dog on a long toothpick and dredge in the corn batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 2-3 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes. Serve with any desired dipping sauce.

 

Caprese Skewers:

Caprese Skewers

  • 1 package cherry tomatoes
  • 1 package fresh mozzarella balls
  • 5-6 large pieces basil, torn into pieces
  • toothpicks

Place one tomato, one piece of mozzarella and one piece of basil on each toothpick. If desired drizzle with balsamic vinegar. (These are a nice, fresh bite with all of the other heavy foods.)

 

Buffalo Chicken Dip:

Buffalo Chicken Dip

 

  • 8 oz. pkg. cream cheese, softened
  • 1/2 cup blue cheese or ranch salad dressing (I use ranch)
  • 1/2 cup hot sauce (my favorite is Frank’s Red Hot)
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese (I use mozzarella)
  • 2 cans (12.5 oz. each) chicken, drained

Combine all ingredients in a small crockpot or oven-safe dish. Heat on low for about an hour, or until ingredients are well-combined and heated through. If baking, heat oven to 350 degrees and bake for 20 minutes or until mixture is heated through; stir. Garnish with sliced green onions if desired. Serve with tortilla chips and celery sticks.

 

Enjoy!